What did everyone cook today?
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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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Made up some real nice smoked brats with smoked kraut & smoked corn on the cob. All with a nice creamy cucumber salad. However, POOF, they were all gone so quick, so no photos.
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Better burgers, grilled onions, homemade mac and cheese.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I probably shouldnt say this here but i just had to try it. Today i ordered Heath Riles seasonings as i watched his video on smoking ribs, after all he is a multi time champion. He also stated that he goes above and beyond for the cookoffs compared to home cooking.
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I probably shouldnt say this here but i just had to try it. Today i ordered Heath Riles seasonings as i watched his video on smoking ribs, after all he is a multi time champion. He also stated that he goes above and beyond for the cookoffs compared to home cooking.
twilliams Never heard of him, I’ll have to check him out!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some Asian style baby backs and baked beans. Doctored up a can of Bush beans and marinaded the ribs with the dreaded cilantro and fish sauce and topped them cilantro and chopped peanuts. No pics just to busy with the chainsaw cleaning up winter damage. Maybe another week before it will be time for the chipper.
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Tex_77 good looking Mac and cheese, doesn’t look like it come out of box.
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Tex_77 you must have someone watching me Tex! We just did the exact same thing a night or few ago with smoked burgers & onions with Gouda Cheese. Mighty fine looking Mac & Cheese I’d say. How did it taste?
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