What did everyone cook today?
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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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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.
johnsbrewhouse Re: Beef Ribs. Really a sad state. Just like a good mechanic. Find that desired source and latch on.
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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.
johnsbrewhouse said in What did everyone cook today?:
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.
I started brewing in 1993, so they didn’t have plastic carboys, either. I switched to plastic pretty soon after they came out, though. After my friend had that awful injury, he and I both switched!
alanburkholder said in What did everyone cook today?:
Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.
So don’t scratch the inside. There’s no good reason to put anything that will scratch inside the fermenter. Use a soft brush or rag or a forceful rinse (hose, sink sprayer, carboy cleaner) to get the stubborn stuff. Or just soak overnight with PBW or Oxyclean. Any crust comes off easily after a soak like that.
I don’t recall exactly when I switched to plastic, but it’s more than 10 years ago. I’ve yet to have a batch go south on me in a plastic carboy, and I’ve run a lot of batches through those things.
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There is a source, but I have to drive longer than I like. Thought I found some at a local grocery store, but their steers must have been anorexic too. They source their meat from Cargil, they were cheap. I never have to worry about a good mechanic though, been one for over 40 years
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johnsbrewhouse said in What did everyone cook today?:
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.
I started brewing in 1993, so they didn’t have plastic carboys, either. I switched to plastic pretty soon after they came out, though. After my friend had that awful injury, he and I both switched!
alanburkholder said in What did everyone cook today?:
Although glass is heavier and breakable, plastic fermentation stuff scratches easily which becomes many a microbe’s new home.
So don’t scratch the inside. There’s no good reason to put anything that will scratch inside the fermenter. Use a soft brush or rag or a forceful rinse (hose, sink sprayer, carboy cleaner) to get the stubborn stuff. Or just soak overnight with PBW or Oxyclean. Any crust comes off easily after a soak like that.
I don’t recall exactly when I switched to plastic, but it’s more than 10 years ago. I’ve yet to have a batch go south on me in a plastic carboy, and I’ve run a lot of batches through those things.
TexLaw The new plastics don’t scratch as easy from what I have found, much better than buckets. They don’t impart any tastes either, plus all mine have spigots on them. Makes it nice to get a sample off without having to pull the cork and airlock. I use my glass for long term projects.
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TexLaw The new plastics don’t scratch as easy from what I have found, much better than buckets. They don’t impart any tastes either, plus all mine have spigots on them. Makes it nice to get a sample off without having to pull the cork and airlock. I use my glass for long term projects.
johnsbrewhouse I do like those newer plastic fermenters with the harder plastic and wider openings (and especially those with the conical bottoms), but I haven’t picked any up. I don’t brew as much as I used to, so I’m still happy sticking with the gear I have.
If I ever get back to doing more than about 1 batch per year, probably the first thing I pick up will be one of those newer plastic fermenters.
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johnsbrewhouse I do like those newer plastic fermenters with the harder plastic and wider openings (and especially those with the conical bottoms), but I haven’t picked any up. I don’t brew as much as I used to, so I’m still happy sticking with the gear I have.
If I ever get back to doing more than about 1 batch per year, probably the first thing I pick up will be one of those newer plastic fermenters.
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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”.
zbigjeff There is no such thing as Rib Eye with a bone, even if that is what a lot of shops want to call it. That is a Rib Steak & we used to get it for real cheap as no one wanted it. Now they started calling things Rib Eye with a bone, Rib Eye without a bone, Cowboy Steak, etc. & the prices went sky high. It was like the first time I saw Dorado or Dolphin called Mahi Mahi. I figured it was a marketing ploy. Then someone told me that is what they always called them in Hawaii. One thing for certain, when they started calling it Mahi where we were at, the price went WAY UP, along with the demand. Obviously me being the way I am, I was not happy.
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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?
zbigjeff It depends on what I am grinding for.
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There is a source, but I have to drive longer than I like. Thought I found some at a local grocery store, but their steers must have been anorexic too. They source their meat from Cargil, they were cheap. I never have to worry about a good mechanic though, been one for over 40 years
johnsbrewhouse Could use one of those these days too, real hard to find & a good one is smarter than a doctor. Cars don’t talk to you. Well, at least they used to not do it.
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TexLaw The new plastics don’t scratch as easy from what I have found, much better than buckets. They don’t impart any tastes either, plus all mine have spigots on them. Makes it nice to get a sample off without having to pull the cork and airlock. I use my glass for long term projects.
johnsbrewhouse & Tex. That is good info to know. Thank you, I really appreciate it. I am glad to hear plastic has improved & may actually end up being a good solution & the taste & scratch (that did not come out right) issue has been improved upon.
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zbigjeff It depends on what I am grinding for.
calldoctoday Hamburgers only. I understand all the grinds for different sausages. I also understand “it’s a preference”. Just wanted to know what others thought about hamburger patty grinds.
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zbigjeff There is no such thing as Rib Eye with a bone, even if that is what a lot of shops want to call it. That is a Rib Steak & we used to get it for real cheap as no one wanted it. Now they started calling things Rib Eye with a bone, Rib Eye without a bone, Cowboy Steak, etc. & the prices went sky high. It was like the first time I saw Dorado or Dolphin called Mahi Mahi. I figured it was a marketing ploy. Then someone told me that is what they always called them in Hawaii. One thing for certain, when they started calling it Mahi where we were at, the price went WAY UP, along with the demand. Obviously me being the way I am, I was not happy.
calldoctoday I meant to say a ribeye roast including the bone. I have to order that specifically around here as most ribeye roasts arrive without the bone attached (aka: roll or no roll). I always purchase the whole and butcher/trim it myself and get the exact steak thickness and/or roast size I want.
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calldoctoday I meant to say a ribeye roast including the bone. I have to order that specifically around here as most ribeye roasts arrive without the bone attached (aka: roll or no roll). I always purchase the whole and butcher/trim it myself and get the exact steak thickness and/or roast size I want.
zbigjeff OK, Gotcha. A Rib Roast is a nice roast.
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calldoctoday Hamburgers only. I understand all the grinds for different sausages. I also understand “it’s a preference”. Just wanted to know what others thought about hamburger patty grinds.
zbigjeff I like mine about medium I suppose for burgers. I think it is about a 1/4". I do not remember the mm size. I use 3/8" to 1/2" for Chili & the smaller grinds for sausage.
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zbigjeff I like mine about medium I suppose for burgers. I think it is about a 1/4". I do not remember the mm size. I use 3/8" to 1/2" for Chili & the smaller grinds for sausage.
calldoctoday Thanks for the feedback. We’re about the same sizing. Was just wondering what others preferred. Have a good rest of your day. Creating/making your own is something that not many do. That’s why they go out to eat often because their home stuff is nowhere as good/tasty.
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