skinsmarydu Posted May 26 Share Posted May 26 I looove brisket and that looks beautiful! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted May 27 Share Posted May 27 1 hour ago, Riggo#44 said: I can taste that smoke ring! Looks great! Brisket for a cook out tomorrow, currently resting, waiting to be sliced Looks great! 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 27 Share Posted May 27 I know alot of folks are into spare ribs but baby back we’re on sale, essentially 3 nice racks for $18. Any tips or tried and true methods you prefer? This being my 3rd time making ribs in my life. Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 27 Share Posted May 27 (edited) 9 minutes ago, BatteredFanSyndrome said: I know alot of folks are into spare ribs but baby back we’re on sale, essentially 3 nice racks for $18. Any tips or tried and true methods you prefer? This being my 3rd time making ribs in my life. Use some light rub--if you put too much on, it'll over power the meat flavor. Smoke for about 3 hrs at 225-250. After there is good color and bark, wrap individually for no more than an hour (depending on thickness of the ribs) with a little apple cider vinegar, it'll give them a good sweetness to go with the smoke. Unwrap and put it back on the smoker to firm the bark a bit--30-60 mins. Meat should pull back from the bone about 1/2" when done. I also will give them 1-2 mops of plain apple cider vinegar in the first three hours. One warning: do not put too much liquid in the wrap, it'll turn the ribs to mush. 2-3 tsp tops. Final product. I was tempted to bail on the cookout this evening and keep this for me. Edited May 27 by Riggo#44 3 1 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 27 Share Posted May 27 (edited) Thanks @Riggo#44, that’s approximately what I’ve done in the past, although added a coating of sauce in that last hour. Not enough to make them saucy but enough to taste. That brisket is inspiring af. The next nice weekend window of weather where I can get one on at night and run through the next day, I’ll be doing a brisket as it’s been a while. Looks amazing. Where do you get your brisket usually? How much do you trim? Edited May 27 by BatteredFanSyndrome 1 Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 27 Share Posted May 27 @BatteredFanSyndrome I do the cider vinegar mop because it makes less mess on my smoker. What rubs do you use? Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 27 Share Posted May 27 (edited) 42 minutes ago, Riggo#44 said: @BatteredFanSyndrome I do the cider vinegar mop because it makes less mess on my smoker. What rubs do you use? I sometimes make my own, but have been getting into trying different stuff from bbq stores, ACE, that I see online. I just put these on with a little Bear & Burton W sauce and Meat Church Holy Cow rub. I know it’s ’meant’ for beef but I’ve always loved the flavor and bark it gives pork shoulder, so figured I’d try on ribs. Edited May 27 by BatteredFanSyndrome Link to comment Share on other sites More sharing options...
Riggo#44 Posted May 27 Share Posted May 27 16 minutes ago, BatteredFanSyndrome said: I sometimes make my own, but have been getting into trying different stuff from bbq stores, ACE, that I see online. Check out Dizzy Pig in Manassas. They have a ton of different rubs. Crossroads is really good on ribs, as is this Dizzy Dust. 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 27 Share Posted May 27 Getting there. 3 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 27 Share Posted May 27 (edited) Finished product. Probably one of my most proud moments as a cook. My last attempt at ribs wasn’t bad, but these… Edited May 27 by BatteredFanSyndrome 3 7 Link to comment Share on other sites More sharing options...
dfitzo53 Posted May 27 Share Posted May 27 Bruh. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 27 Share Posted May 27 No ****! I want that!!! I picked up enough from the Mexican joint to get me through (I still have to do some work, it ain't that great). 2 Link to comment Share on other sites More sharing options...
Fergasun Posted May 28 Share Posted May 28 @BatteredFanSyndrome I made instant pot ribs in 1 hour and 15 min last night. Instant pot ribs are such a lifehack.... but they look nothing like those! Link to comment Share on other sites More sharing options...
zCommander Posted May 28 Share Posted May 28 (edited) Did my yearly barbecue for the gang. Chicken was marinated with all the herbs and spices for 48 hours prior to grilling. The beef patty were made with hickory smoked seasoning. Edited May 28 by zCommander 5 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 30 Share Posted May 30 Celebrating with some comfort food. Burger, stuffing, baked beans. 3 1 Link to comment Share on other sites More sharing options...
The Evil Genius Posted May 30 Share Posted May 30 Had baked beans with breakfast nearly every day I was in London. Really enjoyed that. 1 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 3 Share Posted June 3 Lomo Saltado, it’s what’s for dinner. 2 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 6 Share Posted June 6 Lo mein on the griddle tonight. Used a method I’ve seen online of marinating the chicken in a bit of baking soda, corn starch, oil, soy sauce and a splash of water for 30 minutes before cooking. The most tender chicken breast with a sear that I’ve ever had. Also added several tablespoons of chili crunch w/oil at the end. Crazy flavor. 5 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted June 6 Share Posted June 6 11 minutes ago, BatteredFanSyndrome said: Lo mein on the griddle tonight. Used a method I’ve seen online of marinating the chicken in a bit of baking soda, corn starch, oil, soy sauce and a splash of water for 30 minutes before cooking. The most tender chicken breast with a sear that I’ve ever had. Also added several tablespoons of chili crunch w/oil at the end. Crazy flavor. Called velveting (the baking soda with meat). It's how you get beef in particular to stay moist when stir frying. Good trick. 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 6 Share Posted June 6 4 minutes ago, The 12th Commandment said: Called velveting (the baking soda with meat). It's how you get beef in particular to stay moist when stir frying. Good trick. I’ve tried with just corn starch and it sort of protects it, but the baking soda just does something next level. It was crazy tender. 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted June 6 Share Posted June 6 Damn, that's enough food to feed me for at least a month. 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted June 7 Share Posted June 7 38 minutes ago, BatteredFanSyndrome said: I’ve tried with just corn starch and it sort of protects it, but the baking soda just does something next level. It was crazy tender. This is the Chinese restaurant trick for making cheap cuts of meat tender. 3 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted June 7 Share Posted June 7 58 minutes ago, BatteredFanSyndrome said: I’ve tried with just corn starch and it sort of protects it, but the baking soda just does something next level. It was crazy tender. Corn starch works by absorbing the moisture that comes out of the meat when it cooks, allowing the meat to brown. Browning never happens in the presence of moisture. 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted June 7 Share Posted June 7 2 minutes ago, The 12th Commandment said: Corn starch works by absorbing the moisture that comes out of the meat when it cooks, allowing the meat to brown. Browning never happens in the presence of moisture. Makes sense. I always pat proteins dry before cooking on anything. 2 Link to comment Share on other sites More sharing options...
zCommander Posted June 7 Share Posted June 7 I, I mean the wife, didn't have to make anything tonight lol Came home from doing a security cameras install at Halal Guys and the owner was like take whatever you want. Piled up the meats in one container and rice and veggies in a different one and made myself a nice wrap on the whole pita bread, I got from there too, and topped it off by some fries they gave me as well. Didn't put rice in it - not a big fan of their rice, too dry for me. The wife and the kids like to rice it up though. I love their hot sauce though. I like to sweat when eating gyro style wrap 3 1 Link to comment Share on other sites More sharing options...
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