Watcha cookin'?

[Game Over]

Those are some nice thick backs. Butcher was generous

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...

[irul&ublo]

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...

Not on spare ribs. But the top side of baby backs is the loin muscle. They can be cut thicker or thinner.

[Bobby Stainless]

Holy Fried Chicken!

[Peruvian]

Because Memorial Day!

This how our holiday grill looked.

[Meadow Skipper]

This how our holiday grill looked.

Jeebus, that's organized. Do you even drink, bro?

[BigKuba]

This part was hard -- it turns out that banana leaves are brittle. What am I doing wrong?

One wrap turned out nice, the other one kinda like this

Off the grill, unwrapped, and ready for chopping


And in taco form, with potato salad for proper Memorial Day observance


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

[Pegleg]

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.

[Dantheman]

Anyone make kimchi? Recipe suggestions?

[abraham]

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

[Dantheman]

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.

[Pegleg]

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.

[Dantheman]

Sweet. Thanks, Peg!

[abraham]

If you're eating it fresh, you're missing the point as far as I'm concerned. Kimchi's best when it gets funky.

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 work

[Powder Ho]

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?

[Tippster]

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.

[irul&ublo]

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.

Try getting a point.

Amazingribs.com....recipes>beef>Texas brisket

Pay heed to meathead...strong he is with the force

[Powder Ho]

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.

Good call on the shrimp. I was going to cut up some larger ones. That would've been dumb.
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.

[schindlerpiste]

Tonight's fare:fried eggplant with peppers and parm.scallops, squid, clams, spinach and tomatoesapple pie

[Bobby Stainless]

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.

[Powder Ho]

Shrimp and pork spring rolls tasted really good, but I need to up my rolling game.

[~mikey b]

1/2 chicken in the Weber kettle. Smashed yams. Corn. Easy apres ski and swim dinner.

[shroom]

reverse seared petite serloin, brussels, baked fries, chipotle aioli

pretty standard weekend fare for us. always gud.

[schwerty]

Looks tasty! I've been a big fan of the reverse sear lately.

[Bobby Stainless]

Those taters are proper.

Some reverse sear porn

[schwerty]

That looks delicious. I could take down both.

Gonna go get myself a 2" bone in ribeye for a reverse sear this evening.