Cooking a Good Everything Else - Page 656 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I did sous vide ribs once--finished them in the smoker. They were very tender and falling off the bone. I hate ribs that are falling off the bone or that tender, but many people prefer them like that.

I will not sous vide ribs again simply for that reason, but if you prefer simplicity and falling off the bone tender, it would probably be hard to beat that method.

That is directly related to the temp and the time, not the cooking method. It's not hard to get fully toothsome meaty ribs via sous vide

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01-17-2021 , 05:45 PM

#16377

yimyammer

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Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by foobar

I'm not getting the *true BBQ experience*. But F that...I'm concerned about quality of output, not trying to win some bullshit authenticity award..

lol, my sentiments exactly, I don't see any value staying up all night worrying about fire & temperature.

I have a Bradley smoker and the only drawbacks are the build quality and the fact you don't get the smoke ring on your brisket, but the ring is purely aesthetic and does nothing for the flavor (so I'm told).

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01-18-2021 , 09:19 AM

#16378

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,248

Repurposed leftover Buffalo chicken made into chilaquiles

Sent from my iPhone using Tapatalk

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01-18-2021 , 10:23 AM

#16379

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Quote:

Originally Posted by yimyammer

You can always fake the ring by adding some pink salt to your rub.

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01-18-2021 , 10:01 PM

#16380

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by miamicheats

Repurposed leftover Buffalo chicken made into chilaquiles

that looks really good

Sent from my iPhone using Tapatalk

Quote:

Originally Posted by JackInDaCrak

You can always fake the ring by adding some pink salt to your rub.

I've heard adding a few pre-ignited charcoal nuggets to the interior of the box also realizes the chemical that creates the smoke ring

I made a brisket the other night but left it on too long and it got overcooked but I've been throwing it in with the ramen I made and it works well

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01-20-2021 , 09:02 PM

#16381

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Mangalitsa pork oh my. The lady behind the counter assured me that these were mangalitsa and not beef so I got 2 knowing that shits expensive. It rang up as 8.99 a lb so I bought all of these “chops”. Man they were delicious. Looks like beef tastes like beefy pork. Might be the perfect meat.

That interior **** is from the extreme exterior (obviously) it was even more medium rare and beef looking as you worked towards the bone.

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01-20-2021 , 09:04 PM

#16382

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,918

sweet baby jesus
(and i'm not religious)

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01-20-2021 , 09:05 PM

#16383

Tom Ames

Carpal \'Tunnel

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*drool*

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01-20-2021 , 10:35 PM

#16384

Brian O'Nolan

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Deep fried laser potato wedge.

With samurai sauce, hell yeah.

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01-20-2021 , 10:54 PM

#16385

Tom Ames

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Join Date: Oct 2005 Posts: 46,802

Stop it!!! I'm trying to take a potato break for a while. I can not imagine how much of that I could eat at one sitting. Looks great!

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01-20-2021 , 11:04 PM

#16386

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,918

I totally relate to that little upright bit at the very tip.
I resoundingly applaud your quest for exploration.

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01-22-2021 , 12:58 AM

#16387

yimyammer

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Join Date: Aug 2004 Posts: 7,260

fried potato wedge looks awesome, what's samurai sauce?

speaking of sauces, I was watching Diners, drive-ins and Dives and they highlighted a place called Pastabilities that makes a spicy hot tomato oil so I ordered some

its really good but expensive (2 for 29 bucks shipped) so I gotta crack the code on this, it appears to just be tomatoes, garlic, honey, chili peppers and olive oil from what I recall from the show seen here:

https://www.foodnetwork.com/shows/di.../fully-focused

anyone know how to post the video here?

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01-22-2021 , 04:45 AM

#16388

thethethe

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01-22-2021 , 11:24 AM

#16389

Da_Nit

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Quote:

Originally Posted by Hoagie

That interior **** is from the extreme exterior (obviously) it was even more medium rare and beef looking as you worked towards the bone.

Hoagie this looks great. Need to see if I can find some of this pork.

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01-22-2021 , 01:13 PM

#16390

Tom Ames

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Join Date: Oct 2005 Posts: 46,802

Hoagie, that cut looks exactly like the cut a bbq joint I like (but no longer visit often enough) serves as a "pork steak." I have no idea exactly how they cook it, but I have always wondered what the cut was. Now I have some idea.

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01-22-2021 , 03:53 PM

#16391

Brian O'Nolan

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Join Date: Nov 2005 Posts: 6,512

Quote:

Originally Posted by yimyammer

fried potato wedge looks awesome, what's samurai sauce?

It's a sauce Belgians put on fries. Quality.

Sambal and mayo as a jumping-off point and go nuts from there. I'll add ketchup, fish sauce, citrus, etc. whatever is dying in the fridge.

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01-22-2021 , 05:31 PM

#16392

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Quote:

Originally Posted by Tom Ames

This butcher has all kinds of weird cuts I have to google. Like last night I had pork leg fillet which is like a pork tenderloin with tons of flavor and fat in it.

Then there’s usually heart of clod steaks, baseball roasts, Denver steaks. All the weird ****.

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01-22-2021 , 05:31 PM

#16393

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,530

Quote:

Originally Posted by Da_Nit

Hoagie this looks great. Need to see if I can find some of this pork.

Do it. It’s amazing.

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01-22-2021 , 06:22 PM

#16394

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,918

Quote:

Originally Posted by Brian O'Nolan

It's a sauce Belgians put on fries. Quality.

Sambal and mayo as a jumping-off point and go nuts from there. I'll add ketchup, fish sauce, citrus, etc. whatever is dying in the fridge.

samourai and pili-pili are my two favorites.

Last edited by REDeYeS00; 01-22-2021 at 06:27 PM.

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01-22-2021 , 07:16 PM

#16395

Da_Nit

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Join Date: Dec 2014 Posts: 9,496

Quote:

Originally Posted by Hoagie

Good butcher. Been wanting the heart of clod steak but so few butchers are able to butcher them.

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01-22-2021 , 07:27 PM

#16396

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,684

Never heard of a clod heart, nice.

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01-22-2021 , 07:44 PM

#16397

RunDownHouse.

veteran

Join Date: Mar 2013 Posts: 2,608

Quote:

Originally Posted by JL514

That is directly related to the temp and the time, not the cooking method. It's not hard to get fully toothsome meaty ribs via sous vide

This. You should give it a shot with different time/temp. Mine were not "fall off the bone," they needed a good but gentle tug to get the meat off, just like a properly cooked rib.

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01-22-2021 , 07:45 PM

#16398

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,918

gave my irish bride a heart of clod necklace to celebrate our 10th anniversary
she hasn't looked at me the same way since

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01-22-2021 , 07:46 PM

#16399

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 23,918

Quote:

Originally Posted by Hoagie

get you some oxtail and go to town!

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01-23-2021 , 08:35 PM

#16400

Booker Wolfbox

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Join Date: Aug 2012 Posts: 39,037

Recent discussion (and by discussion I mean hate) in the fast food thread about stuffed crust made me want to make one, so I did. Just a basic pepperoni.

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