Watcha cookin'?

[oftpiste]

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.

[MagnificentUnicorn]

You can get all those cheap cuts at a decent carniceria.

[Game Over]

I've looked all over for that stuff and gave up. Steep, if you can ship I might be in for some protein.

Cool we don't have any shoulder now but next batch I'll ask about getting some boned and rolled for ya.

[abraham]

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

[Game Over]

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.

[Phill]

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.

[Game Over]

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/

[oftpiste]

Cool we don't have any shoulder now but next batch I'll ask about getting some boned and rolled for ya.

Pork land and strips too? Thanks!

[The Tortoise]

Veal is amazing but we have never done it. I've actually never looked into it but now that you mention it I'm gonna go on a googlez mission. "Humane veal" should bring interesting results.

Instantly reminded me of this.

[Dantheman]

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.

Make the Serious Eats sriracha recipe with them.

[oftpiste]

7 hours on the smoker at 180 spareribs, tabouli, son home from college.

[Game Over]

Looks nice. What's in the middle bowl?

[irul&ublo]

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.

[oftpiste]

tabouli

Looks nice. What's in the middle bowl?

[oftpiste]

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.

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.

[irul&ublo]

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.

You're welcome. Life's too short to 'cue in ignorance.

[farmer]

Put a brisket in the smoker at 10:00 last night. 3 racks of ribs will get started in about an hour.

[::: :::]

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

[Cruiser]

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.

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:

[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.

[Game Over]

Not that it matters much but apparently fall off the bone in BBQ comps is frowned upon and it's all about the bite.

[bagtagley]

I agree. Fall off the bone is overcooked IMO. The meat gets mushy and has less flavor.

[Game Over]

Greasy

[::: :::]

Well, shit, forgot to take a pic

[wyeaster]

shit it out onto some melmac and take a pic.. digidrew does.