MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-23-2020, 04:34 PM   #76
davidparker
On the road to being a farker
 
Join Date: 03-28-19
Location: North Charleston, SC
Name/Nickname : Dave
Default

Quote:
Originally Posted by NavarreQ View Post
Don’t fry bacon in a skillet naked
I do it all the time, I just put my wife in front of me....
__________________
Hump Weekender, Pit Barrel Cooker, Thermoworks Smoke, Mk4, Classic
davidparker is offline   Reply With Quote




Old 02-23-2020, 05:23 PM   #77
Baychilla
is one Smokin' Farker
 
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
Default

Quote:
Originally Posted by NavarreQ View Post
Don’t fry bacon in a skillet naked
Cheaper than paying a dominatrix
Baychilla is offline   Reply With Quote


Old 02-23-2020, 08:24 PM   #78
1MoreFord
is One Chatty Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: North Little Rock, Arkansas
Name/Nickname : Joe
Default

I know this has been around for a while but for anyone who may have missed it.

Dry brining.

Salt steaks, chops, etc generously on both sides. Let sit out of refrigerator to come up to room temp. Allow 15 minutes per 1/4" of thickness. Don't worry about the liquid that comes out. It will reabsorb.

When ready to cook, do a quick rinse and pat dry.


Other thoughts.

I have come to rely on soup bases for seasoning soups and gravies primarily. I l use Beef and Chicken regularly.

Tones, from Sam's, makes good bases. Better than Bouillon does too. BtB is available in Kroger and other stores. BtB also makes ham base that's useful for pots of beans and peas. Goya makes a dry granular ham base that's convenient.

If you try soup base for seasoning be sure to allow for it when seasoning as it is quite salty.
__________________
Joe

OK Joe Longhorn & Original Ok Joe Vertical Roasting Oven hybrid, Char Griller Akorn, Falcon MK V gaseous grill
1MoreFord is online now   Reply With Quote


Thanks from: --->
Old 02-23-2020, 08:25 PM   #79
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default

Cutting a bell pepper

Lay the pepper on its side:


Trim the ends:


Slice between the membranes:


Hard to photograph, but lay on its side and slice between the membranes and the seed pod:


Separate the segments:
__________________
Shirley 24" x 60", 26" OTG, 22" WSM, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave)
(Former pits: Klose 20" x 48", New Braunfel's El Dorado)

- "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado
- "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash
Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote


Thanks from: --->
Old 02-23-2020, 10:19 PM   #80
TravelingJ
is one Smokin' Farker

 
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
Default

Quote:
Originally Posted by Swine Spectator View Post
Cutting a bell pepper
I always just stand it on it's base, and make 4 cuts around the membranes/seed pods, and then slice up those sections. Saves cutting off the top and bottom and I just have 1 piece to chuck in the trash.
TravelingJ is online now   Reply With Quote


Old 02-25-2020, 12:49 PM   #81
FishinMusician
Found some matches.
 
Join Date: 01-28-20
Location: Gulf Coast, TX
Name/Nickname : John Candy
Default

Saw a few things on here that I do in some form, that I'll comment on.

"Cutting with only the tip of the knife." - There aren't a lot of things you can do this with, but this is how I've evolved to cut up potatoes, with the knife at about a 75 degree angle from the board. Basically, I'll cut my peeled potato in half longways, then depending on the size I want vs. the size of the potato, cut it in half or thirds longways again. Then, with the knife at about 75 degrees, and angling just a bit AWAY from my holding hand, I press and drag the knife tip through the two/three rows of the halved potato. Goes rather quickly, and no potatoes sticking to your knife. The potato is left in its shape, so I lay my knife down at a flat angle (oxymoron?) beside it and push the cubed potato up onto the blade and move it to wherever I am keeping them while I cut the rest, and slide them off.

"Bacon on parchment/foil." - I've always done it on foil, but I will for sure try parchment. I also saw a comment about it not mattering if it's in the grease or on top of a cooking rack/cooling rack, since you "fry bacon in the grease anyway", and I'll have to slightly disagree (with foil, anyway). The texture is for sure different, even if barely, from having it elevated on a cookie rack to having flat it in the grease. Try it out if you haven't. I would say, though, that the biggest difference between the two methods is that with a rack: now you have to clean up a rack.

Great thread.
FishinMusician is offline   Reply With Quote


Thanks from:--->
Old 02-25-2020, 04:37 PM   #82
HogGrog
is One Chatty Farker

 
HogGrog's Avatar
 
Join Date: 07-18-17
Location: Rancho Cordova, CA
Name/Nickname : Greg
Default

For cheese-sake, please fold the corners on sliced cheese before placing on burgers!

Keeps the grates clean and the cheeseburger is mo betta!
Attached Images
File Type: jpg DF781110-C9E1-4B6C-8A7E-301076063AE5.jpg (62.2 KB, 267 views)
__________________
El Rey Smoker
Assassin 48 - PK360 - PBC - LBGE
Old Pioneer Santa Maria/Argentine Grill
Webers - Blackstones
HogGrog is offline   Reply With Quote


Old 02-25-2020, 04:48 PM   #83
frankenfab
Full Fledged Farker

 
frankenfab's Avatar
 
Join Date: 08-23-14
Location: Greenbrier, AR
Name/Nickname : Franklin
Default

Corner folder here!
__________________
Original PK--rectangular
PKGO
22.5" Weber Kettle
frankenfab is offline   Reply With Quote


Thanks from:--->
Old 02-25-2020, 07:28 PM   #84
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default

Quote:
Originally Posted by HogGrog View Post
For cheese-sake, please fold the corners on sliced cheese before placing on burgers!

Keeps the grates clean and the cheeseburger is mo betta!
This is the content I'm looking for!
__________________
Shirley 24" x 60", 26" OTG, 22" WSM, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave)
(Former pits: Klose 20" x 48", New Braunfel's El Dorado)

- "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado
- "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash
Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote


Thanks from: --->
Old 02-26-2020, 09:36 AM   #85
charrederhead
is Blowin Smoke!
 
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
Default

Cook rice in Chicken/Beef broth instead of water.

2c rice/1qt broth
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers
charrederhead is offline   Reply With Quote


Thanks from: --->
Old 02-26-2020, 06:34 PM   #86
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
Default

This ^^^ but cook grits in shrimp stock to serve with Shrimp and Grits.
__________________
Shirley 24" x 60", 26" OTG, 22" WSM, SJG, "Fiskstone" charcoal griddle (R.I.P. Dave)
(Former pits: Klose 20" x 48", New Braunfel's El Dorado)

- "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado
- "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash
Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote


Old 02-27-2020, 08:49 AM   #87
1MoreFord
is One Chatty Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: North Little Rock, Arkansas
Name/Nickname : Joe
Default

When you pre-soak a pot of beans to cook. Don't throw out the soak water. Cook the beans with it. You've been throwing away flavor.
__________________
Joe

OK Joe Longhorn & Original Ok Joe Vertical Roasting Oven hybrid, Char Griller Akorn, Falcon MK V gaseous grill
1MoreFord is online now   Reply With Quote


Old 02-27-2020, 09:23 AM   #88
1MoreFord
is One Chatty Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: North Little Rock, Arkansas
Name/Nickname : Joe
Default

Speaking of cooking rice. You can cook rice like pasta and it makes fluffy, separate rice.

Bring one quart of salted water to a boil and add one cup long grain rice. Stir once and only once or it will be sticky.

Bring back to a boil, partially cover, reduce heat to a low boil, and cook till done; about 10-12 minutes.

Pour thru a strainer/metal colander. Add about 1/2" or so of fresh water back to pot and bring to boil. Place colander w/rice on top of pot, partially cover, and steam rice for a few minutes. This will remove excess starch and give you separate grains. Don't worry if the rice splits at the ends. It's only cosmetic. Pour into serving dish and fluff.

Adjust rice quantity as needed and water in the above ratio.

It's traditional to add a couple of Bay Leaves to the water for Creole rice but I Hate the stuff. If you use it remove before straining.
__________________
Joe

OK Joe Longhorn & Original Ok Joe Vertical Roasting Oven hybrid, Char Griller Akorn, Falcon MK V gaseous grill
1MoreFord is online now   Reply With Quote


Thanks from: --->
Old 02-27-2020, 01:00 PM   #89
frankenfab
Full Fledged Farker

 
frankenfab's Avatar
 
Join Date: 08-23-14
Location: Greenbrier, AR
Name/Nickname : Franklin
Default

You're not the only one that doesn't like bay leaves. I inherited a little potted Bay tree, and I let it die.
__________________
Original PK--rectangular
PKGO
22.5" Weber Kettle
frankenfab is offline   Reply With Quote


Old 03-01-2020, 04:21 PM   #90
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

Quote:
Originally Posted by SmokinAussie View Post
When you're taking off a brisket and closing down the smoker, put as many bulbs of Garlic as you can manage into the smoker till the next day. Then you basically have cold smoked garlic without any effort at all.
you peel them first? also, how long do they keep once you smoke them?
__________________
Matt...Sauk City, WI
fantomlord is offline   Reply With Quote


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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:36 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
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