The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-05-2013, 10:16 AM   #16
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch!
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 03:45 PM   #17
caliking
is One Chatty Farker

 
caliking's Avatar
 
Join Date: 01-13-10
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

looks taaaaasssssttttttyyyyy! I've used sumac before but never on a steak - yours looks phenomenal.
__________________
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE | sbge | mini bge
caliking is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 03:56 PM   #18
VA-Dave
Full Fledged Farker

 
VA-Dave's Avatar
 
Join Date: 12-26-12
Location: Goode,VA
Downloads: 0
Uploads: 0
Default

I'd eat that off the floor Titch.

Thanks for sharing.

Dave
VA-Dave is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 04:10 PM   #19
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by VA-Dave View Post
I'd eat that off the floor Titch.

Thanks for sharing.

Dave
I am so messy that sometimes I do
Thank you
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

Cheers.Titch
AussieTitch is online now   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 04:14 PM   #20
swinn
Full Fledged Farker
 
swinn's Avatar
 
Join Date: 12-07-09
Location: Kansas City, Mo.
Downloads: 0
Uploads: 0
Default

Looks great Titch
__________________
KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser
swinn is offline   Reply With Quote


Thanks from:--->
Unread 03-05-2013, 06:19 PM   #21
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Sumac is very adaptable.
Aside from meats it goes great with dressings and yogurt (for BBQ, hint hint), salads too, heck, even rice!
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 04:53 PM   #22
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

We made a loaf of fruit loaf in our Breadmaker.
Used our normal recipe and added a heaped teaspoon of Sumac to it.
added a very nice subtle flavour to the loaf.
I am enjoying this Spice/berry


__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

Cheers.Titch
AussieTitch is online now   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 05:34 PM   #23
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

And did I mention bread?
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 05:36 PM   #24
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Downloads: 0
Uploads: 0
Default

The steak with sauce looks great! Might work on Tri-Tip or Pork Loin.
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 06:59 PM   #25
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

We have Staghorn sumac (Rhus typhina) in our yard. Birds, such as evening grosbeaks, feed on them, but it has never occurred to me to use them. Thanks to your post I have been reading about them and it is likely that their drupes can be used just as you are using them. Native Americans used this sumac as food, dye and tannin for leather.

I appreciate this post Titch.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 03-08-2013 at 09:05 PM..
HeSmellsLikeSmoke is offline   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 07:49 PM   #26
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 08:59 PM   #27
VA-Dave
Full Fledged Farker

 
VA-Dave's Avatar
 
Join Date: 12-26-12
Location: Goode,VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by buccaneer View Post
And did I mention bread?
You Knead, I'll bake...
VA-Dave is offline   Reply With Quote


Unread 03-08-2013, 09:02 PM   #28
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by martyleach View Post
That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?
Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

Cheers.Titch
AussieTitch is online now   Reply With Quote


Unread 03-08-2013, 09:32 PM   #29
Budman1
is one Smokin' Farker

 
Budman1's Avatar
 
Join Date: 02-13-13
Location: Wyoming County, N.Y.
Downloads: 0
Uploads: 0
Default

Looks awesome, titch. Now I'm hungry.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society - Nope, doesn't exist.

Bob
Semper Fi
Budman1 is offline   Reply With Quote


Thanks from:--->
Unread 03-08-2013, 09:52 PM   #30
VA-Dave
Full Fledged Farker

 
VA-Dave's Avatar
 
Join Date: 12-26-12
Location: Goode,VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by AussieTitch View Post
Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind
I feel the same way Titch.

I don't be-grudge anyone salt for their Q, but I prefer to let the meat speak for itself.

Dave
VA-Dave is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:53 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts