Make sure to double flambé

lol cals, my poivre sauces is based on reduced cream

http://www.foodnetwork.com/recipes/a...ipe/index.html

That sounds really good, but I have no cognac and don't feel like driving. Made a simple balsamic reduction. I've always been a salt/pepper/grill type person, but reading through this thread at work has been an eye opener. Now my dvr schedule has a bunch of food network stuff. I understand that I'm probably making obvious mistakes, but that reduction was new to me and great. Kudos to the contributors to the thread, its awesome.

Turned out great! Veggies went back in the oven for about 8 minutes or so, but everything turned out well. I am always intimidated by sockeye because it is lean, and is harder for me to cook. This was good.

brag: Went to Eataly today in NYC and met Mario Batali and Lidia Bastianich

So cool, I watch Lydia each Saturday on TV, she has helped me a ton.

This is what I did with my tenderloin pieces.

I can't really give you a recipe because I've been eyeballing rather than measuring, but I generally throw in the following:

Salt
Pepper
Chili Powder
Smoked Paprika
Mustard
Granulated Garlic
Onion Powder
Red Pepper Flakes
Cumin
Brown Sugar

In my experience, if you're doing a shoulder properly for a 6-10 hour process then a dry rub is completely wasted.

On an old BBQ forum I used to frequent, the consensus best method was to simply slather the whole shoulder in plain French's yellow mustard. It cooks to a golden brown bark. There is no taste or consistency remnant left of the mustard, but the color and finish is spectacular.

I've done dozens of shoulders over the years in different ways and this is still the simplest, easiest and best method of which I know. It works fine for the oven too.

Is pulled pork doable in a weber gold?

Red Wine Reduction

for the ribeyes,
I throw some dried 'fines herbs' into the used pan (fat), then toss with the steaks.

peppercorn sauce goes great with steaks if you cook them in a pan. deglaze it with a little white wine, add peppercorns (green are awesome for this) a little minced shallot and garlic, salt and heavy cream (or 1/2 and 1/2 which is what i substitute a lot for heavy cream)

This sounds wonderful, Livinitup.

Sorry if I've asked this before but I can't remember the answer. How long can you keep an unopened bottle of wine before you should throw it out? What is the average shelf life?

properly set on it's side, and temperature controlled, depending on the type of wine, maybe 100 years.

100 years? I thought the shelf life for most wine was under 10 years.

old reds can go that long.

most whites last a couple of decades.

but even if it goes to vinegar, you can still use it.

It totally depends on the kind of wine and the vintage.

In general, the more tannic the wine, the longer it will keep (tannins are a preservative), and the sweeter the wine, the shorter it will keep. Also, wines with screw tops or synthetic corks will generally keep better, unless it's a fairly expensive wine where they'll spend more for top quality natural cork. Inexpensive wine with natural cork is not especially trustworthy, even if you drink it right when you get home from the liquor store. One last rule of thumb is that any wine that doesn't come in a dark green bottle is not meant to be aged. Light can damage wine, so wine in clear bottles is meant to be drunk in short order.

Thanks Wookie! These bottles are inexpensive red wines with natural cork. They've been sitting around in my cupboard for about 5 yrs or so. I don't even remember buying them! . I've been cleaning my kitchen and was wondering if I should throw them out or if they are okay to drink or use in cooking.

One of them is a Wrongo Dongo Jumilla red. Two of them are Lindeman's Shiraz. And one is a Solane Santi Valpolicella. I really want to try the Valpolicella after reading up on it.

You can always try...

Yes.

All you need is a long, slow cooking process, ideally at a temperature around 225-250 degrees F. You should be able to do this easily in a 22" Weber (preferably with lump charcoal).

Recipe for dry rub?

I need to rub it tomorrow and will be cooking it the day after for national football game.

Give them a shot. Nothing to lose by trying a sip.

Yeah, I used pretty much this, except I didn't have cumin, and I added fresh thyme, as inspired from crashjr's Argentine steak. I baked it covered in foil for 6.5 hrs in the oven at like 225-275, although I'm not sure how well I trust my oven's temperatures.

Rubbed, ready to sit overnight in the fridge:



Moist and juicy:



It was tender and juicy and all, but it wasn't really shreadable or pullable. I ended up just carving it, putting it on a roll, and adding bbq sauce.

another steak sauce i really like is deglazing with red wine, then add some brown sugar, salt and pepper and rosemary, then let it reduce to about half. Sprinkle some goat cheese in with the sauce. When the sauce starts to melt the goat cheese the combination of the two are amazing.