MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 01-08-2011, 10:28 PM   #16
stglide
On the road to being a farker
 
Join Date: 07-23-10
Location: Charlotte NC
Default

Great post! will reference I'm sure!
__________________
[B][FONT=Comic Sans MS][COLOR=Blue][SIZE=3]Bill[/SIZE]
UDS - Ole Blue
Weber 22.5 Kettle x 2
Charbroil Quantum 5 burner
Brinkman SKD Offset w/ Mods
[/COLOR][/FONT][/B]
stglide is offline   Reply With Quote


Thanks from:--->


Old 01-08-2011, 10:31 PM   #17
jimbloomfield
Full Fledged Farker
 
Join Date: 12-04-08
Location: Saugus, CA
Default

Great!
jimbloomfield is offline   Reply With Quote


Thanks from:--->
Old 01-08-2011, 10:41 PM   #18
R2Egg2Q
is Blowin Smoke!

 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

Very nicely done Mister Bob! Assuming that's you doing the trimming, nice work by the photographer as well!
__________________
-John

BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Old 01-08-2011, 10:59 PM   #19
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Quote:
Originally Posted by R2Egg2Q View Post
Very nicely done Mister Bob! Assuming that's you doing the trimming, nice work by the photographer as well!
Thanks, R2Egg2Q!
Yes, that's me doing the trimming and my son handling the camera.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Old 01-09-2011, 12:45 AM   #20
Soapm
On the road to being a farker
 
Soapm's Avatar
 
Join Date: 08-15-10
Location: Aurora, CO
Default

Great tutorial but I find removing the rib tips first makes the skirt and membrane easier to remove...

And as for what to do with the trimmings, I cook them. They are great as they are or always make good smoked boiling meat...
Soapm is offline   Reply With Quote


Old 01-09-2011, 12:47 AM   #21
Soapm
On the road to being a farker
 
Soapm's Avatar
 
Join Date: 08-15-10
Location: Aurora, CO
Default

Quote:
Originally Posted by Mister Bob View Post
I don't rinse raw meat with tap water unless I'm going to cook it fairly soon. I personally believe I would be adding more germs than I would be removing, especially if it just came out of a cryovac. I'm no expert in the field, but it just seems to make sense to me. Maybe a Brethren more informed on the subject would like to weigh in?
I rinse meat to make sure there are no bone fragments left by the saw.
Soapm is offline   Reply With Quote


Thanks from:--->
Old 01-09-2011, 03:58 AM   #22
TomB
Full Fledged Farker
 
Join Date: 02-07-10
Location: Des Moines, IA
Default

Thanks for sharing this!
__________________
Tom
[B]Red Nose BBQ[/B]
WSM 22.5" x 2
Weber Smokey Joe
Weber Mini-WSM
Weber Genesis gas grill
Smokey Mountain gas smoker
TomB is offline   Reply With Quote


Old 01-09-2011, 07:05 AM   #23
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Quote:
Originally Posted by Soapm View Post
Great tutorial but I find removing the rib tips first makes the skirt and membrane easier to remove...

And as for what to do with the trimmings, I cook them. They are great as they are or always make good smoked boiling meat...
As I've often said, "There's more than one way to skin a cat."

I've been trimming ribs for many, many years and find it much easier to remove the flap first. It allows you to see all the bones and make that long straight cut to even up the rack. Once the flap is removed, it makes no difference whether you remove the tips or membrane first.

As for rinsing, I've done a little research since posting this yesterday. Here's what the USDA has to say about rinsing raw meat:

"Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Some consumers think they are removing bacteria from the meat and making it safe. For safety, use a food thermometer to be sure the food has reached a safe minimum internal temperature."

and

"Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination."

Here's the link to that page on their web site http://www.fsis.usda.gov/factsheets/...fety/index.asp

I'll go with the USDA on this one and use my eyes and fingers to find bone fragments. But again, to each his own!
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Old 01-09-2011, 11:21 AM   #24
Warthog
is one Smokin' Farker
 
Warthog's Avatar
 
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
Default

Bob, Great tutorial. Thanks to you and your son.
Ed
__________________
"Two Hungry Hogs" bbq team Pit Boss Brunswick, Weber Genesis Gold
Warthog is offline   Reply With Quote


Thanks from: --->
Old 01-09-2011, 11:35 AM   #25
sfbbqguy
is one Smokin' Farker

 
Join Date: 08-18-08
Location: Corte Madera, CA
Default

Yes, thanks for sharing. Nice refresher.

St. Louis trimmed ribs fit better into the pot I use to boil them with !
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR]
UDS
[COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
sfbbqguy is offline   Reply With Quote


Old 01-09-2011, 01:24 PM   #26
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Love it, I never thought about grounding the flap and such. I may have to get me a grinder now.

Anyone have recommendations on a grinder?
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote


Old 01-09-2011, 01:31 PM   #27
Homebrewed Q
Take a breath!
 
Homebrewed Q's Avatar
 
Join Date: 11-10-10
Location: Shenandoah, TX
Default

Very cool indeed, thanks for the "how to" with pics!
__________________
BWS Fatboy, Weber OTG 22.5, Weber OTS 18.5, Weber Performer, Weber Genesis SE-410.
Homebrewed Q is offline   Reply With Quote


Old 01-09-2011, 02:52 PM   #28
sfbbqguy
is one Smokin' Farker

 
Join Date: 08-18-08
Location: Corte Madera, CA
Default

Quote:
Originally Posted by big brother smoke View Post
Love it, I never thought about grounding the flap and such. I may have to get me a grinder now.

Anyone have recommendations on a grinder?

I use the same one Mister Bob uses and it works pretty good for the small amounts I use it for. My gut feeling is that if you have any plans on grinding larger quantities then maybe something specifically designed for grinding may be better.
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR]
UDS
[COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
sfbbqguy is offline   Reply With Quote


Old 01-09-2011, 03:05 PM   #29
AMoore
On the road to being a farker
 
Join Date: 11-18-10
Location: Tiffin, IA
Default

Good job-I am happy to say that I was taught the same way. I was just wondering if you ever tried to season them prior to shrink wrapping? Would that make them tough to sit in the seasoning?
__________________
[FONT=Comic Sans MS][SIZE=3]WSM 22"
Char-Griller Offset[/SIZE][/FONT]
[FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT]
AMoore is offline   Reply With Quote


Old 01-09-2011, 03:24 PM   #30
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Quote:
Originally Posted by sfbbqguy View Post
I use the same one Mister Bob uses and it works pretty good for the small amounts I use it for. My gut feeling is that if you have any plans on grinding larger quantities then maybe something specifically designed for grinding may be better.
I agree. The KitchenAid is OK for the occasional small job like grinding trimmings, but if you plan on doing any real volume of meat grinding, you'll definitely need a better option.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Reply

Tags
tutorial

Similar Threads
Thread Thread Starter Forum Replies Last Post
St. Louis cut spares w/ Corky's and Montreal Steak Seasoning 42BBQ Q-talk 21 01-07-2011 10:46 AM
Where to buy St. Louis Cut Spares?-Chicagoland area gotwood Q-talk 18 08-16-2010 02:32 PM
Contrast BB's and St Louis cut Spares Lake Dogs Q-talk 25 09-12-2009 04:48 AM
St Louis Style cut BB Wager Q-talk 17 02-25-2008 04:24 PM
Ned help making a St. Louis cut on Spares MilitantSquatter Q-talk 11 11-12-2005 09:38 PM

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 08:52 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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