What did everyone cook today?
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Joe Hell ####@@!!!$$$#3, You come up with some good stuff, Joe! What’s going on with that vertical garden looking setup I see in the background?
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calldoctoday That’s a row of tomatoes and basil and a few marigold here and there. The balance of the garden will be peppers, corn, beans, snow peas, assorted squash, cucumbers and broccoli.
Joe Hell That sounds really good. Totally organic or normal?
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
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It may have been a little windy today, but its never to windy for a steak. Had some spinach out of the garden in the salad, also had oregano from my vertical garden in my chimichurri. Also made some roasted vorn and black bean salad.
Tex_77 That looks good. Work all weekend for me as we had a few jobs come in that needed doing quickly while we can. I am working on reports now. We have been harvesting a lot of mint, pineapple mint, Peppermint, & Chocolate mint & drying/Dehydrating it & freezing it for tea. That is a long & slow process of picking, separating, & dehydrating.
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Just a simple steak salad, but did stuff up 15+ lbs of breakfast sausage. Holly, 110 and maple with venison. I would say the 110 is my favorite of the three, would like more safe and heat, the maple could use more maple flavor for me, maybe try the extra maple next time.
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Fred What do you look for ain a brisket to get a high grade? Do you think that cooking for judging is or should be different from normal backyard bbq?
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Fred What do you look for ain a brisket to get a high grade? Do you think that cooking for judging is or should be different from normal backyard bbq?
Jonathon As a former KCBS judge, I was not thrilled with the criteria used for KCBS judging… And this would be why I am a former judge… I would much prefer if the contestants entered what they would feed their family and friends…
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Jonathon As a former KCBS judge, I was not thrilled with the criteria used for KCBS judging… And this would be why I am a former judge… I would much prefer if the contestants entered what they would feed their family and friends…
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There’s nothing better than an entire meal cooked in cast iron.
Beef stew meat tacos
Mexican rice
Homemade pinto beans
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There’s nothing better than an entire meal cooked in cast iron.
Beef stew meat tacos
Mexican rice
Homemade pinto beans
Tex_77 Tex, You give us a run for the money. I see you have you a Mexican Rice Recipe too. I call mine Mexicali Rice. It all looks real good & Tasty. Makes me want to stop working on this report & get down there & wash something down that is good to eat.
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Well, I had to do something so here are some smoke chicken wings with Butter Beans from a few weeks ago. The Butter Beans are Dried Jackson Wonders from Last Year’s Garden. They were really good!
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Tex_77 Tex, You give us a run for the money. I see you have you a Mexican Rice Recipe too. I call mine Mexicali Rice. It all looks real good & Tasty. Makes me want to stop working on this report & get down there & wash something down that is good to eat.
calldoctoday I washed it down with a ranch water.
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calldoctoday I washed it down with a ranch water.
Tex_77 Well, I suppose I got me some virgin ranch water up here for now. But, I will get the real thing later & there aint nothing like it!
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Fred What do you look for ain a brisket to get a high grade? Do you think that cooking for judging is or should be different from normal backyard bbq?
Jonathon Brisket should be tender, but not falling apart and I want to taste BEEF, not smoke and sauce. For years brisket was oversmoked as far as I was concerned. It’s gotten better in the last few years. It is different from normal backyard or even restaurant BBQ. I’ve seen restaurants try to compete and wonder what happened. Their ribs were either fall off the bone or still sticking to the bone. I like the meat a little tougher, but I judge to the standards set by KCBS.
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Jonathon Brisket should be tender, but not falling apart and I want to taste BEEF, not smoke and sauce. For years brisket was oversmoked as far as I was concerned. It’s gotten better in the last few years. It is different from normal backyard or even restaurant BBQ. I’ve seen restaurants try to compete and wonder what happened. Their ribs were either fall off the bone or still sticking to the bone. I like the meat a little tougher, but I judge to the standards set by KCBS.
Fred if you listen to most competition cooks, they will tell you the way they cook at competitions is not how they cook at home. In my opinion the only KCBS standard that might carryover to home cooks is tenderness. No one wants a brisket you could use to pull a truck out of the mud.
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Myron Mixon put out some videos today on his Facebook page cooking both tri-tips and beef ribs, check them out if you all are interested. He shows his process step by step.
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Myron Mixon put out some videos today on his Facebook page cooking both tri-tips and beef ribs, check them out if you all are interested. He shows his process step by step.
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Tex_77 Beef ribs are next on my list… never ventured into this but every time i have them they are sooooo good! I’ll check it out.
Parksider beef ribs are so good. Don’t get back ribs, you want whole short ribs. They are so good. Pretty sure I have some pictures of ones I have cooked earlier in this thread.
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Beef Ribs are excellent! Follow Tex 77 advice. I try to do them at least every time I find them on sale & then freeze some too. Save the hefty & hardy thick bones afterwards to make some really good Beef Bone Broth. You will just about never want to go back to pork, other than the fact that you can get them more often & for much less. Tex & I both may have some photos of them here somewhere.
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