Do butchers control the thickness of ribs? one side is organs the other is skin... Not much to trim off. They do trim the length and number of ribs...Quote:
Originally Posted by irul&ublo
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Do butchers control the thickness of ribs? one side is organs the other is skin... Not much to trim off. They do trim the length and number of ribs...Quote:
Originally Posted by irul&ublo
Not on spare ribs. But the top side of baby backs is the loin muscle. They can be cut thicker or thinner.Quote:
Originally Posted by steepconcrete
Attachment 183117
Holy Fried Chicken!Quote:
Originally Posted by Cruiser
This how our holiday grill looked.Quote:
Originally Posted by Meadow Skipper
Attachment 183127
Jeebus, that's organized. Do you even drink, bro?Quote:
Originally Posted by Peruvian
;)
Off the grill, unwrapped, and ready for choppingQuote:
Originally Posted by BigKuba
http://i.imgur.com/HD5LaqD.jpg
And in taco form, with potato salad for proper Memorial Day observance
http://i.imgur.com/H5EhzBi.jpg
Flavor and moisture were awesome. Next time, and there WILL be a next time, will use the banana leaves properly and potentially cook overnight to full BBQ pork butt doneness rather than the stew/roast consistency I got here
Smoked a brisket and some pork shoulder on the Big Fake Egg this weekend. Pork shoulder was great as always. As far as the brisket, I give up trying to smoke a flat - they come out dry no matter what I do (I injected with beef broth, wrapped with foil at 150 degrees, let it rest, etc.). Next time I'm going to find a full packer cut (with the point and the flat together), I think at this point it's just the quality of the cut of meat that's defeating me.
Anyone make kimchi? Recipe suggestions?
How do you like yours? When I did it I read a bunch of recipes then tweaked them to match what I was aiming for, a bit less garlic, more chili and some other things. I didn't jar mine, just ate it while kinda fresh
I haven't tried a wide variety of styles or sources. I've eaten tons of the one they make at my favorite pho place, but that's about it. I'm looking for a master-type recipe that I can then tweak to taste. There's an asian market a couple blocks from my office so specialty ingredients can be easily acquired.
This is the one I've used, comes out great. You can substitute fish sauce for the Korean salted shrimp if you can't find them (but they're readily available at H Mart or other Asian groceries):
http://www.chowhound.com/recipes/bas...-kimchee-29505
For a change, I made brussels sprout kimchi once and it came out great:
http://www.bonappetit.com/recipe/bru...sprouts-kimchi
If you're eating it fresh, you're missing the point as far as I'm concerned. Kimchi's best when it gets funky.
Sweet. Thanks, Peg!
Yeah it was several months old but I just didn't feel like dealing with putting it in jars. I should make more soon but I suck at planning and there a huge selection of kimchis at the store near my workQuote:
Originally Posted by Pegleg
I'm going to give pork and shrimp spring rolls a try this weekend. I've got the sauces dialed, peanut and Mae Ploy.
I have a pack of spring roll skins and a couple of recipes to choose from. Any tips I should know about or are they pretty easy to assemble?
I like dipping spring rolls in Nuoc Cham. Only suggestion I have is to use the smallest shrimp you can find - makes it easier to bite and you get a bit of everything in every bite. Tear (don't chop) the fresh basil and cilantro leaves too, if you're using them (you better be.) Don't skimp on the white pepper for seasoning the pork either.
Try getting a point.Quote:
Originally Posted by Pegleg
Amazingribs.com....recipes>beef>Texas brisket
Pay heed to meathead...strong he is with the force
Good call on the shrimp. I was going to cut up some larger ones. That would've been dumb.Quote:
Originally Posted by Tippster
I plan on using mint and cilantro. We're still eating pesto from last seasons harvest so I want to change it up.
Thanks for the tips.
Tonight's fare:fried eggplant with peppers and parm.Attachment 183298scallops, squid, clams, spinach and tomatoesAttachment 183299apple pieAttachment 183300
Looks like some scallops too.
Strong work everyone.
Bone in Strips on the Egg for me. Oven fries. Paired with a Lone Tree Brewing Mexican Lager.
Shrimp and pork spring rolls tasted really good, but I need to up my rolling game.Attachment 183333
1/2 chicken in the Weber kettle. Smashed yams. Corn. Easy apres ski and swim dinner.
reverse seared petite serloin, brussels, baked fries, chipotle aioli
pretty standard weekend fare for us. always gud.
Attachment 183368
Looks tasty! I've been a big fan of the reverse sear lately.
Those taters are proper.
Some reverse sear porn
https://www.icmag.com/ic/picture.php...tureid=1487287
That looks delicious. I could take down both.
Gonna go get myself a 2" bone in ribeye for a reverse sear this evening.