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chinabald

Cook it with fire and smoke 2021

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What’s on your plate? 
First dinner off the Weber this year was a spatchcock Chicken. 

B39868DD-423E-4A38-BC19-F789D6DEE3FC.jpeg

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1 hour ago, chinabald said:

What’s on your plate? 
First dinner off the Weber this year was a spatchcock Chicken. 

B39868DD-423E-4A38-BC19-F789D6DEE3FC.jpeg

what do you use for seasoning?

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Spent a crappy weather weekend making venison bologna...

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1 hour ago, nacradriver said:

what do you use for seasoning?

A bbq rub I make. 1/4 cup each of paprika, Coarse salt, brown sugar. 2 tsps each black pepper, garlic powder and onion powder, 1 tsps each celery seed and cayenne. 
 

I shake that over both sides liberally and then added thyme.  

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10 hours ago, Grabbler said:

Spent a crappy weather weekend making venison bologna...

FB_IMG_1610415447031.jpg

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Looks great, nice texture. Do you run it through the grinder a couple times with a small plate instead of trying to emulsify? What did you add for fat? I've been using bulk ground pork from our local butcher. 

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12 hours ago, chinabald said:

A bbq rub I make. 1/4 cup each of paprika, Coarse salt, brown sugar. 2 tsps each black pepper, garlic powder and onion powder, 1 tsps each celery seed and cayenne. 
 

I shake that over both sides liberally and then added thyme.  

I'll give it a run... thanks

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I reckon we've got this brisket thing nailed.

Brisket slicing.jpg

That was a 5.8kg brisket, from which we bagged 2.75kg of sliced meat.  We ate the burnt ends... so maybe 3kg cooked.

This next one is already on the Food thread... but worth including here.  Smoked spare ribs - done with a Memphis dry rub and then a Carolinas sauce.  Served with Italian kale sauted in garlic.

Spare Ribs Memphis and Carolina with Kale in Garlic.jpg

Then a 400 gm slab of pork soft ribs, same Memphis dry rub and sauce is a BBQ sauce (my Thai wife's recipe).  Served with a wedge salad and blue cheese sauce

400gm Spare Ribs BBQ Sauce with Wedge and Blue Cheese.jpg

 

 

 

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14 hours ago, bmiller said:

Looks great, nice texture. Do you run it through the grinder a couple times with a small plate instead of trying to emulsify? What did you add for fat? I've been using bulk ground pork from our local butcher. 

Couple times through grinder then short emulsification through food processor...cold smoked then into sous vide til 155°F internal temp...ice bath til back down to 100°...I just use pork shoulder with the venison...

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Tonight's dinner 2 chickens from the smoker

smoke chickens 1.jpg

smoke chickens 2.jpg

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Hardly flashy but tomorrow I plan to make my great big cheese burgers, a couple of days ago I drilled out the pop rivets in my burger form & expanded the diameter by about half an inch, I'm trying to reach the point where they shrink down to match a big Kaiser bun.

I also took a trip out to the mall to pick up a kitchen scale so I can divide up the meat accurately, went to Macy's first but that was a fail, tried Penny's next & there was the very thing! After I got home I was telling my son what I had been up to & the little fart revealed he had bought a scale quite a while ago!

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Doing some experimenting today with veggies in the smoker.  In here we've got two varieties of eggplant, bell peppers in three colours, carrot, tomato, potato and sweet potato, corn, onions and garlic.  I did a couple of cobs of corn for stripping - and served it up in sour cream with chili flakes and sliced chili.  Didn't look as good as it tasted.

00smoked veggies big.jpg

I haven't seen much written of pork soft ribs in the US - they're proving popular here because they have significantly more meat on them than the way we get spare ribs here

00shortribscoleslawandfries.jpg

New batch of beans 'n bacon today.  Needs some pulled pork.

00beansnbacon.jpg

 

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5 hours ago, MikeHunt said:

Doing some experimenting today with veggies in the smoker.  In here we've got two varieties of eggplant, bell peppers in three colours, carrot, tomato, potato and sweet potato, corn, onions and garlic.  I did a couple of cobs of corn for stripping - and served it up in sour cream with chili flakes and sliced chili.  Didn't look as good as it tasted.

00smoked veggies big.jpg

I haven't seen much written of pork soft ribs in the US - they're proving popular here because they have significantly more meat on them than the way we get spare ribs here

00shortribscoleslawandfries.jpg

New batch of beans 'n bacon today.  Needs some pulled pork.

00beansnbacon.jpg

 

Nice. I plan to give a smoked ratatouille a try this year. Did. One in the oven last year and it was far better then I expected. I might go half and half smoke and finish in the oven. 
 

today I am pulling from the freezer some baby back ribs I smoked a month ago. Going to put them in the sous vide to heat back up. If this turns out like I hope I will never cook 1 rack of ribs at a time ever again. 

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9 hours ago, MikeHunt said:

Doing some experimenting today with veggies in the smoker.  In here we've got two varieties of eggplant, bell peppers in three colours, carrot, tomato, potato and sweet potato, corn, onions and garlic.  I did a couple of cobs of corn for stripping - and served it up in sour cream with chili flakes and sliced chili.  Didn't look as good as it tasted.

00smoked veggies big.jpg

I haven't seen much written of pork soft ribs in the US - they're proving popular here because they have significantly more meat on them than the way we get spare ribs here

00shortribscoleslawandfries.jpg

New batch of beans 'n bacon today.  Needs some pulled pork.

00beansnbacon.jpg

 

What is a soft rib?

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8 hours ago, chinabald said:

today I am pulling from the freezer some baby back ribs I smoked a month ago. Going to put them in the sous vide to heat back up. If this turns out like I hope I will never cook 1 rack of ribs at a time ever again. 

I have done smoked pork from the freezer then Sous Vide. I used 10 Lbs. of country style ribs and smoked them for 2 hours. 

Put 2 Lbs. in a plastic dish and covered with BBQ sauce then froze in the sauce for 24 hours.  Took the bowl out of the freezer, put the bottom in hot water to release the frozen meat & sauce block then vac-packed the block.  Put in the Sous Vide for 18 hours at 154°F and made pulled pork grinders with it after searing in the oven.  Sharp provolone cheese, vinegar based coleslaw and a smear of Mayo with the pulled pork on the grinders.

Also put my 9 pepper taco seasoning on 2 Lbs. and froze it in a vac-bag.  Took it from the freezer, put in Sous Vide for 18 hours at 154°F.  Took it from the Sous Vide, browned it in a hot iron skillet and used it for tacos with fresh cilantro, compari tomatoes, Co-Jack cheese, pickled Jalapenos and a squeeze of fresh lime juice on a fried corn taco shell.

Still have a couple of vac-bags of plain smoked pork in the freezer for chili and goulash.

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10 hours ago, bmiller said:

What is a soft rib?

I don't know that I can answer that - I went looking for the answer and came up short with respect to western terminology.  They are a different shape, have a lot more meat on them and cost more.  Raw spare ribs here are about $2.25 a pound and raw short ribs are about $2.55 a pound 

In this image, there's five of each type.  On the rack, the three on the left are soft ribs, along with the two racks in the right hand tin.  This is after a couple of hours in the smoker, pulling them for a Texas Crutch - pre saucing.

00ribscookingspareandsoft.jpg

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20 minutes ago, Polytelum Tom said:

Got a new grill lighter and tried it out last night.

flamethrower.jpg

Got one of those years ago. Great for bonfires and killing weeds. Pro tip, hide it from teenaged boys. 

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17 minutes ago, chinabald said:

Got one of those years ago. Great for bonfires and killing weeds. Pro tip, hide it from teenaged boys. 

Yeah I used it to light that fire. Got it from my brother, who used it on weeds.

No problem with the local teens taking it. I'm pretty sure they know where their dad keeps his.

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On 1/17/2021 at 11:48 AM, bmiller said:

What is a soft rib?

Probably pork belly.

In the Caribbean it's called "riblets". Best stewed or marinated for a while in something acidic, and then slow cooked/smoked. Lots of fat, but the meat can be tough if it's not broken down.

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23 hours ago, Mrleft8 said:

Probably pork belly.

In the Caribbean it's called "riblets". Best stewed or marinated for a while in something acidic, and then slow cooked/smoked. Lots of fat, but the meat can be tough if it's not broken down.

Pretty sure its baby back ribs.  Looks a bit like a shark fin in shape

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9 minutes ago, MikeHunt said:

Pretty sure its baby back ribs.  Looks a bit like a shark fin in shape

Baby Back from last year

D0CBBDCF-B186-45B6-BA99-740F1F5D34B5.jpeg

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it has been a while since I used the smoker.  A local store had a great deal on brisket and since the forecast was for sunny and 45° F today I decided to go for it. 

Dam glad I did, it is cow perfection.

brisket 1.jpg

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