What did everyone cook today?
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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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YooperDog calldoctoday The mac and cheese was homemade, and it was delicious!
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Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Here is some nice shrimp & salmon fillets marinated in Walton’s Sweet Bourbon Marinate using the Five Minute Marinator (but leaving it for much longer than five minutes), smoked with Pecan chunks (home cut & split) & Jack Daniels Whiskey Barrel Chips along with some herbed rice. I did this last week & it was very good. Everyone really liked the salmon, it was like candy & the Shrimp was perfect. Got a good deal on some Wild (Only) Gulf Shrimp for $5.99 lb. I smoked some of the shrimp directly on the jerky rack & some in the cast iron pan (without the wooden handle). -
Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Tex_77 Very nice. I have a corned beef with vegetables including carrots, new potatoes, onions, & cabbage. I was going to smoke the beef & crock pot the vegetables, but with Margaret, I decided to just crock pot it so Margaret can watch it as I have to do an out of state inspection tomorrow. we will eat that for a few days. Before I do a few butts & a few Buckboard Bacon chunks that have been brining for several day already in Walton’s Blue Ribbon Maple Bacon Brine.
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Here is a little Uncle Crock’s Uccelli Arribbiata. I cooked that up last night along with some broccoli & a little herbed lemon butter & olive oil sauce. Everyone liked it, so we will eat some more tonight!
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