Cooking a Good Everything Else - Page 262 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I always thought part the appeal was the whole Franklin's 'experience', i.e. waiting in line all day.

I'm no expert, but whenever I see it discussed people seem to say you can get equally good stuff around there with little to no queue.

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12-02-2016 , 02:39 PM

#6527

BiiiiigChips

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Quote:

Originally Posted by RenegadePesos

SD if you thought the boiled beets were good, try roasting them instead. Coat w/ olive oil and s&p, roast @ 375for 45mins-hour, cool and peel. Roasted beets >>>>> Boiled beets

UMT that looks wicked, good job

yeah with root vegetables roasting is superior to do the high sugar content. you get that great carmelizeation and release of the sugars.

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12-02-2016 , 02:39 PM

#6528

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Salame is coming along at about 1% per day weight loss with beginnings of white mold bloom. I hung up prime flat brisket for bresaola and duck breasts for duck prosciutto today.

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12-02-2016 , 02:42 PM

#6529

BiiiiigChips

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Quote:

Originally Posted by thethethe

Yeah the "experience" is what is driving Franklin's at the is point. Is is it good barbecue? Yeah, it's great but it's not wait 6 hours great especially when you are in Texas where there is above average bar b q all over the place.

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12-02-2016 , 02:43 PM

#6530

BiiiiigChips

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Quote:

Originally Posted by JackInDaCrak

Salame is coming along at about 1% per day weight loss with beginnings of white mold bloom. I hung up prime flat brisket for bresaola and duck breasts for duck prosciutto today.

awesome setup!

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12-02-2016 , 03:08 PM

#6531

BiiiiigChips

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Quote:

Originally Posted by txdome

A tip to those who go to Franklin: don't wait in line like a dope, you can order ahead of time and skip the line. I eat it a couple times a month without forcing somebody to wait in line with a bunch of dip****s.

Planning 6 weeks ahead and making a $75 deposit for a take out food order still isn't terribly convenient. Seems like it's closer to a typical catering order offering than true take out. But yeah if you know exactly when you want to eat it or are entertaining then yeah it would totally be the way to go.

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12-02-2016 , 03:15 PM

#6532

txdome

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Quote:

Originally Posted by BiiiiigChips

When Franklin started getting popular there wasn't much good bbq in Austin. Now there are a few places in the same tier as Franklin and a bunch of other good places. So either pre-order at Franklin or hit up another good place.

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12-02-2016 , 03:18 PM

#6533

txdome

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Quote:

Originally Posted by BiiiiigChips

Maybe I am special or the people around me are, but lol 6 weeks. Phone them.

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12-02-2016 , 03:24 PM

#6534

amoeba

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Andrew Knowlton is the one that really put Franklin's on the map. Pretty sure his Bon Appetit article was prior to the Texas Monthly article. I still remember waiting 15 min for Franklin's when they were a trailer.

Speaking of other Austin BBQ spots.

https://www.instagram.com/p/BNcUro1l01T/?hl=en

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12-02-2016 , 10:04 PM

#6535

yimyammer

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Quote:

Originally Posted by amoeba

https://franklinbarbecue.com/preorders/

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12-02-2016 , 10:07 PM

#6536

yimyammer

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Quote:

Originally Posted by JackInDaCrak

Salame is coming along at about 1% per day weight loss with beginnings of white mold bloom. I hung up prime flat brisket for bresaola and duck breasts for duck prosciutto today.

Looking good!

Brisket for bresaola? I always use eye of round, what made you decide to use brisket?

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12-02-2016 , 10:46 PM

#6537

Shark Doctor

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IME, eye of round is the worst cut.

Better question, yim: why would you use EoR over brisket?

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12-02-2016 , 11:11 PM

#6538

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by yimyammer

Looking good!

Brisket for bresaola? I always use eye of round, what made you decide to use brisket?

Nice marbling in the USDA prime brisket, it seemed like a good idea when I was cutting it up. Was using the rest of the brisket anyway for the salami and Texas beef sausages upthread and some hamburger mix.

I've made great bresaola in the past with tri tip. Eye of round is cheap and kinda worthless in lots of other applications, so it makes good sense to dry it to add lots of flavor and eliminate the cooking part which is always tricky with eye of round. There's no reason you can't cure and dry any particular cut of meat like this though.

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12-02-2016 , 11:17 PM

#6539

yimyammer

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Quote:

Originally Posted by Shark Doctor

IME, eye of round is the worst cut.

Better question, yim: why would you use EoR over brisket?

I was just following the recipe in the book Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn.

Seems like most off the recipes call for that cut as well.

I think it tastes great when its cured.

I also like to use it as a cheap source of protein. I trim all the fat off and it ends up being a pretty lean piece of meat. Little tougher than others but I like it much better than chicken.

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12-03-2016 , 04:50 AM

#6540

txdome

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Isn't eye of round good for jerky? It seems like that would translate to other dried methods.

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12-03-2016 , 09:50 AM

#6541

buddyWEISER

adept

Join Date: Nov 2016 Posts: 814

Anyone have any experience making crawfish? Tips or recommendations greatly appreciated.

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12-03-2016 , 10:32 AM

#6542

zikzak

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Don't you just steam them like every other shellfish?

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12-03-2016 , 11:07 AM

#6543

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by buddyWEISER

Anyone have any experience making crawfish? Tips or recommendations greatly appreciated.

Zatarains liquid crab boil
Tony chachere
Black peppercorns
Bay leaves
Onion
Garlic
Sausage
Corn
Potatoes
Lemons
Artichokes optional
Mushrooms optional
Water
Propane burner
Crawfish

Napkins
Beer

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12-03-2016 , 11:32 AM

#6544

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,773

you left out newspaper

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12-03-2016 , 02:08 PM

#6545

El Diablo

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Buddy,

I just know you boil them and they end up something like this:

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12-03-2016 , 02:12 PM

#6546

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Quote:

Originally Posted by buddyWEISER

Anyone have any experience making crawfish? Tips or recommendations greatly appreciated.

Where do you live and where are you getting crawfish? It's not season.

And just boil them and sprinkle a lot of cajon seasoning on them.
Look up a recipe for crawfish etufee....I know I spelt that wrong

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12-03-2016 , 02:18 PM

#6547

buddyWEISER

adept

Join Date: Nov 2016 Posts: 814

The super duper black market

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12-03-2016 , 06:17 PM

#6548

amoeba

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Join Date: Sep 2004 Posts: 20,431

Quote:

Originally Posted by buddyWEISER

Anyone have any experience making crawfish? Tips or recommendations greatly appreciated.

Purging crawfish is the most important step.

I assume you have live crawfish.

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12-03-2016 , 08:23 PM

#6549

Da_Nit

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Join Date: Dec 2014 Posts: 9,383

BBQed some ribs on the Weber, using indirect heat. I'm pretty happy with the results. I live in Texas which has good BBQ but more emphasis on beef. It's hard to get some Memphis style baby back ribs here or the kind of solid pork ribs you get in the Deep South. Figured I'd learn to do it myself. Happy with results for first time.