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I've looked all over for that stuff and gave up. Steep, if you can ship I might be in for some protein.
Anyway, Behold.....brevette! Feeling inspired for steak, I found some of the protein FKA flap meat in the freezer. Used a receipe that's a family staple (originally for flank), one I suspect my mom got out of Sunset Magazine in the '60's. Salt pepper, smear with mustard, then smear with brown sugar and throw it on the grill to 110. Warning, it makes a hell of a mess on the grill grates.
You can get all those cheap cuts at a decent carniceria.
Cool we don't have any shoulder now but next batch I'll ask about getting some boned and rolled for ya.Quote:
Originally Posted by oftpiste
I might drive to California and back in a week or two, I'd pack a cooler and bring some meat up if it's easy to arrange
Cool. Pickings are starting to get thin. I should know soon what we have left soon. I just sent the list to the co-op and I'm waiting to hear back.
Guys my habaneros are finally ripening and should have a bunch coming in shortly. I need a good recipe for a kick in te pants hot sauce. Nothing too sweet tasting.
https://uploads.tapatalk-cdn.com/201...48c9872aa8.jpg
A friend made Bayless's recipe last year and it turned out pretty damn good.
5 garlic cloves, unpeeled
1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
1/2 cup roughly chopped white onion (you'll need about half of a small onion)
12 medium (about 5 ounces)orange habanero chiles, stemmed
1 cup apple cider vinegar
About 2 teaspoons Salt
1/4 teaspoon Sugar
http://www.rickbayless.com/recipe/habanero-hot-sauce/
Pork land and strips too? Thanks!Quote:
Originally Posted by steepconcrete
Instantly reminded me of this.Quote:
Originally Posted by steepconcrete
https://www.youtube.com/watch?v=ATgzUF-mmqg
Make the Serious Eats sriracha recipe with them.Quote:
Originally Posted by Phill
7 hours on the smoker at 180 spareribs, tabouli, son home from college.
Attachment 206925
Looks nice. What's in the middle bowl?
At 180, if true temp, you would not get to the 197-203 temp where the collagens in the rib meat will liquefy. Meat will be done though.
tabouli
Quote:
Originally Posted by steepconcrete
This particular pellet smoker thermostat set at 180 ranges from about 170- 220 over the course of the smoke as the pellets feed and burn. I prefer my ribs to have a little tooth to them rather than falling off the bone. This particular cook left enough of the collagens unmelted to retain that texture but stay nice and juicy and not tough. Thank you for the lesson though. :fm:
Quote:
Originally Posted by irul&ublo
You're welcome. Life's too short to 'cue in ignorance. :fm: :fm:Quote:
Originally Posted by oftpiste
Put a brisket in the smoker at 10:00 last night. 3 racks of ribs will get started in about an hour. https://uploads.tapatalk-cdn.com/201...436973efd9.jpg
Rack of baby backs going on in an hour or so...rare sunny weekend day to enjoy some outdoor cooking!
https://m.youtube.com/watch?v=GvFjtKPNfNE
Before
https://uploads.tapatalk-cdn.com/201...6544c86733.jpg
I like a little chew to my ribs also but everyone else in my family would rather have them failing off the bone so I always end up catering to the masses and going the extra half hour or so. They still eat purty good though so I'm not complaining. :FM:Quote:
Originally Posted by oftpiste
My tribe likes 'em both ways, but not one over the other. I get the sense they like to gnaw a little bit as well.
Not that it matters much but apparently fall off the bone in BBQ comps is frowned upon and it's all about the bite.
I agree. Fall off the bone is overcooked IMO. The meat gets mushy and has less flavor.
Greasy
Well, shit, forgot to take a pic
https://uploads.tapatalk-cdn.com/201...b0aa2c1159.jpg
shit it out onto some melmac and take a pic.. digidrew does.