What did everyone cook today?
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johnsbrewhouse Those look great. The bones look just about perfect. Did you cook them through, low & slow or did you use a crutch? I use the a crutch if I have to because of time, but I prefer the thorough low & slow. It dries the meat out a little more & makes it just about like candy.
I have always wanted to try some home brewing (wine, beer, & mead), but have just never been able to get it started. Hopefully some day soon. Who do you think makes the best equipment & kits for the best price? I was going to try one in Missouri, I believe it was. I still have their catalogue & was going to get a beer kit, that still had a lot of good equipment that could be used for wine & not by the complete wine kit, just separate Carboys, corker, & wine specifics. Trying to save some money, but be thorough & right.calldoctoday Low and slow on the Treager, 7 hours smoking, then pan them and cover for another 3-4 hours at 225 degrees. As far as the equipment, you can probably buy it piece meal. Wine and beer use pretty much the same equipment with the exception of the corking/capping equipment. You probably have a large stainless pot, 5-6 gallons. You know how to keep things clean, you process meat. You can probably find some equipment on offer up of other places.
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calldoctoday Low and slow on the Treager, 7 hours smoking, then pan them and cover for another 3-4 hours at 225 degrees. As far as the equipment, you can probably buy it piece meal. Wine and beer use pretty much the same equipment with the exception of the corking/capping equipment. You probably have a large stainless pot, 5-6 gallons. You know how to keep things clean, you process meat. You can probably find some equipment on offer up of other places.
johnsbrewhouse That is a Great Idea on the equipment, I never thought of that. The stainless steel is probably better than the Plastic buckets they sell in the kits too.
Ok, you are using a crutch. When I do that I smoke them for about 3 hours open on the racks, then pan them & cover with foil about 2 hours or so, then transfer them back to the racks to dry & smoke another 1 hour or so & finish, all at around 225°/250°. When I just do them low & slow it is 8-9 hours on the racks at 225°/250 until just tender, good smoke, not falling off the bone, but dry bones & meat falls into your mouth with just a little bite. They look great & tasty too.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Last night was all about the beef ribs. We sell a ton of ribeyes but no one wants the the ribs. Dummies. Lol.
Joe Hell can’t beat plate ribs!
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Last night was all about the beef ribs. We sell a ton of ribeyes but no one wants the the ribs. Dummies. Lol.
Joe Hell Lovin It!
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Chomp them big ol dinosaur bones!
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Prime Rib on a stick!
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johnsbrewhouse That is a Great Idea on the equipment, I never thought of that. The stainless steel is probably better than the Plastic buckets they sell in the kits too.
Ok, you are using a crutch. When I do that I smoke them for about 3 hours open on the racks, then pan them & cover with foil about 2 hours or so, then transfer them back to the racks to dry & smoke another 1 hour or so & finish, all at around 225°/250°. When I just do them low & slow it is 8-9 hours on the racks at 225°/250 until just tender, good smoke, not falling off the bone, but dry bones & meat falls into your mouth with just a little bite. They look great & tasty too.
calldoctoday Ferment in glass carboys, you can pick them up cheap, use the stainless pots to brew your wort (the beer mix)
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calldoctoday Ferment in glass carboys, you can pick them up cheap, use the stainless pots to brew your wort (the beer mix)
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calldoctoday Ferment in glass carboys, you can pick them up cheap, use the stainless pots to brew your wort (the beer mix)
johnsbrewhouse said in What did everyone cook today?:
calldoctoday Ferment in glass carboys, you can pick them up cheap, use the stainless pots to brew your wort (the beer mix)
Joe Hell said in What did everyone cook today?:
johnsbrewhouse my vote is plastic buckets over glass…or stainless if you can afford it. There is nothing more disheartening than breaking a glass vessel filled with liquid joy.
I stopped fermenting in glass carboys after a buddy had one shatter on him, slashing him across the palm quite badly. You can develop micro-cracks in those things over time and then . . . BOOM just because you set maybe a little too hard.
I still like the carboy shape, so I switched to plastic carboys. They don’t break, and they are a good deal lighter. Here’s one of mine holding the latest batch of apfelwein I started a few days ago.
Stainless fermenters are mighty sexy, but you jump from around $30 for a plastic carboy to $500+ for the stainless fermenters (and and quickly get to $1000+). I never could make that make that make sense on a homebrew scale, although I know a number of guys who have.
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johnsbrewhouse said in What did everyone cook today?:
calldoctoday Ferment in glass carboys, you can pick them up cheap, use the stainless pots to brew your wort (the beer mix)
Joe Hell said in What did everyone cook today?:
johnsbrewhouse my vote is plastic buckets over glass…or stainless if you can afford it. There is nothing more disheartening than breaking a glass vessel filled with liquid joy.
I stopped fermenting in glass carboys after a buddy had one shatter on him, slashing him across the palm quite badly. You can develop micro-cracks in those things over time and then . . . BOOM just because you set maybe a little too hard.
I still like the carboy shape, so I switched to plastic carboys. They don’t break, and they are a good deal lighter. Here’s one of mine holding the latest batch of apfelwein I started a few days ago.
Stainless fermenters are mighty sexy, but you jump from around $30 for a plastic carboy to $500+ for the stainless fermenters (and and quickly get to $1000+). I never could make that make that make sense on a homebrew scale, although I know a number of guys who have.
TexLaw I have about half plastic and half glass carboys. When I started they didn’t have the plastic carboys. I like my 2.5 and 3 gallon glass carboys for small batches and they are easy to handle. I also have plastic barrels for really large fermentations, These don’t get moved, I transfer them with a pump.
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Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.
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Dinner is done, the ribs tasted almost like ham. Tender, juicy and a good smoke ring. Bones pulled right out. I’ll have the chicken in some pazole .
johnsbrewhouse Labor of LOVE. A decent number of people don’t know why we “waste” all that time. But, they surely want an invite. My response is “maybe”.
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I cooked up some more Philly cheesesteak brats last night. A great Walton’s mix if you haven’t made them yet. You should.
lkrfletcher Always look sideways at people who are stuck in their own world of “I know I live in a cave”. They turned their noses up at “you’re making WHAT?” But, at the appropriate time, you don’t tell them what they’re about to eat. Then, they look up and say “that was tasty”. My response is “I just made you move out of your cave”. The Philly Cheese is a great product. Keep those tastebuds a rockin’.
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Wow, Thank you all for all the very helpful brewing information. I would tend to like glass better because I always felt that plastic seemed to give things an off taste so to say & the glass did not affect the taste at all & seemed cleaner. However, all that said, with the issues you all have mentioned I am going to have to re-evaluate that preference for glass as I had no idea on some of that stuff. Thank all you all again. I am still wide open for thoughts, tips, suggestions, & ideas.
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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
Jonathon Now that is some kind better bacon!
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calldoctoday It was Londyn or Patricks idea but man was it good!
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Last night was all about the beef ribs. We sell a ton of ribeyes but no one wants the the ribs. Dummies. Lol.
Joe Hell Around the Cleveland, OH area, beef ribs are more difficult to locate as well as ribeye with the bone. Obviously, the demand is stronger elsewhere. But, you’re correct on the “why NOT?” Keep on using the “spoils”.
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Bought a whole brisket and beef knuckle. Butchered the brisket into uniform flat and point pieces for easier freezing. Tore apart the knuckle into the 4 muscles and cut them up into 4 steaks, cubes and strips. Took all the trimmed brisket pieces and combined them with some of the cubed knuckle meat (about 50/50) and medium ground (3/16") the lot into hamburgers. Tested the result on a group of 4 without their knowledge of their origin. 3 of the 4 said “Hey, these are not store purchased and are definitely restaurant quality”. Then, I advised. My question to the group is: Do you guys grind medium or course as a rule?
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Across the mountains from Joe where I’m at, they use them up. They cut them and call them Flanken ribs and raise the prices to $7.99 lb. All you can find for beef ribs are the skinny with hardly any meat. Even the local butcher does this, you have to special order from them if you want whole ribs, then Butch jacks the price too.
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