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 03-06-2017, 08:50 AM   #3046
jdefran
Full Fledged Farker
 
Join Date: 03-17-15
Location: Tallahassee, FL
Default

Quote:
Originally Posted by Mikeinctown View Post
Maybe I'm not up on all the technical terms but I've never heard of pork burnt ends.
I've often thought of it as a cooking technique that describes the process: smoke, rest, cube, sauce, cook again. I make pork burnt ends from country style ribs or butt sliced up in strips. You can also do sausage burnt ends too
jdefran is offline   Reply With Quote




Old 05-02-2017, 08:50 PM   #3047
nmeyer414
is one Smokin' Farker

 
Join Date: 09-07-13
Location: Nebraska
Default

so has anybody heard from Jeremy or what actually happened?!
__________________
Nate. a pellet pooper and a gasser
nmeyer414 is offline   Reply With Quote


Thanks from:--->
Old 05-03-2017, 08:34 AM   #3048
2Fat
is one Smokin' Farker
 
2Fat's Avatar
 
Join Date: 08-13-03
Location: Nekoosa, Wi
Default

Quote:
Originally Posted by Mikeinctown View Post
Maybe I'm not up on all the technical terms but I've never heard of pork burnt ends.
I mke pork 'burnt' ends from pork belly---good stuff
__________________
Buzz(2FAT)
KCBS #9269 and #4605
Blazen Gridiron
BWS Competitor--sold
BWS Pro Jr--sold
BWS party(all SS)
BDS--on loan
BGE
2Fat is offline   Reply With Quote


Old 05-04-2017, 06:57 AM   #3049
kaosfury
Knows what a fatty is.
 
kaosfury's Avatar
 
Join Date: 03-27-13
Location: Fayette, OH
Default

I know I haven't posted much (pretty much ANYTHING) in a while. Been incredibly busy, but reading so much on this site again lately.

So sorry and sad to hear about this. Hopefully you land on your feet.
__________________
Chargriller Super Pro w/SFB, UDS (Wish I'd made this one sooner)
kaosfury is offline   Reply With Quote


Old 05-05-2017, 03:30 AM   #3050
Panupat
On the road to being a farker
 
Join Date: 04-30-16
Location: Wattana, Bangkok, Thailand
Default

Hope all is well Jeremy.
Panupat is offline   Reply With Quote


Old 06-09-2017, 03:01 PM   #3051
nmeyer414
is one Smokin' Farker

 
Join Date: 09-07-13
Location: Nebraska
Default

bump?!
__________________
Nate. a pellet pooper and a gasser
nmeyer414 is offline   Reply With Quote


Thanks from:--->
Old 06-09-2017, 07:31 PM   #3052
ShadowDriver
somebody shut me the fark up.

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Jeremy - You are missed, brother. Hope this finds you well.

Still appreciate you sharing the best dam pickle recipe I've ever used / had!
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is offline   Reply With Quote


Old 06-09-2017, 08:23 PM   #3053
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

Although I feel it is in BAD TASTE (ha ha) to resurrect this thread, I concur with
Shadow Driver on the very simple Pickle Recipe.
This will be your LEGACY, Marubozo!
THANK YOU!!!!!!!
mchar69 is online now   Reply With Quote


Old 06-09-2017, 08:35 PM   #3054
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

Here AGAIN is the Marubozo Refrigerator Pickle Recipe.
Jeremy's thread is what brought me here.
I have great respect.
This is a fantastic, easy pickle recipe -

Ok, just because the brethren are so damn awesome, here's my pickle recipe. This is my home sized recipe that makes two quart jars or so.

Ingredients
• 4-6 medium cucumbers, or 8-10 small pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 8-12 cloves of garlic
• 6 tablespoons of pickling/canning salt or non-iodized kosher salt
• A few sprigs of fresh dill, or substitute with 2 tablespoons of dill seed
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 2 Hungarian hot wax peppers

Directions

Start by bringing the water to a simmer in a saucepan. While the water is heating, peel the garlic. For a subtle garlic flavor, use 8 cloves (4 in each jar). Use more for a stronger garlic flavor. Leave the cloves whole. Once the water is up to a simmer you can add the garlic and cook for about five minutes. While the garlic is cooking, prepare your cucumbers by slicing into quarters lengthwise for spears, or cut thin chips. After the garlic has cooked for five minutes, add the vinegar and salt and bring to a boil until the salt is dissolved and then remove from the heat.

In two one-quart canning jars (wide-mouth jars work best for this) add the fresh sprigs of dill and remove the garlic from the pan and distribute equally in both jars. Then divide the remaining spices between the two jars. If you want a touch of heat, add one Hungarian hot pepper, halved lengthwise, to each jar. Next, take the cucumbers and pack them tightly into each jar. Bring the brine back up to a boil and pour immediately into both jars, filling very close to the very top so that the cucumbers are completely covered.

Let cool to room temp and then refrigerate overnight. They are really good after sitting overnight, but amazing after another day or two.


mchar69 is online now   Reply With Quote


Old 06-10-2017, 12:04 AM   #3055
Panupat
On the road to being a farker
 
Join Date: 04-30-16
Location: Wattana, Bangkok, Thailand
Default

Thanks mchar.

I missed Jeremy's pickle. I can't remember what page it was in, anyone?
Panupat is offline   Reply With Quote


Old 06-10-2017, 12:31 AM   #3056
ShadowDriver
somebody shut me the fark up.

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Pfffft - Who cares?

mchar69 took care of you.

More importantly, tell us how our Thai brethren enjoyed Marubozo's pickles!
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is offline   Reply With Quote


Thanks from:--->
Old 06-10-2017, 01:36 PM   #3057
Ummagumma
Knows what a fatty is.
 
Ummagumma's Avatar
 
Join Date: 03-12-16
Location: Southeast Michigan
Default

Wow. What a story.

I read up to about the opening of the restaurant and was immediately intrigued & looked up the reviews on Yelp and Trip Advisor.

I always read the bad reviews even for the best rated restaurants and products, just to see if there's a pattern.

The pattern of complaints seemed to indicate cash flow problems. And sure enough, they are closed now...

My friends opened a restaurant, it closed in three years, and now ten years later they are still paying off the debts (bankruptcy was not an option). I know how difficult this business is, and it's sad to see yet another one go. Wishing the OP the best of luck.. this will be over.
__________________
22" Weber Kettle Premium. 14" Smokey Joe for outings. Weber Genesis E-330
Ummagumma is offline   Reply With Quote


Old 06-10-2017, 01:51 PM   #3058
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

Quote:
I can't remember what page it was in, anyone?
I think it was 535 or 545..
mchar69 is online now   Reply With Quote


Thanks from:--->
Old 06-10-2017, 02:54 PM   #3059
MistrTJ
Is lookin for wood to cook with.
 
Join Date: 12-20-15
Location: Boca Raton, FL
Default

Quote:
Originally Posted by Ummagumma View Post
Wow. What a story.

I read up to about the opening of the restaurant and was immediately intrigued & looked up the reviews on Yelp and Trip Advisor.

I always read the bad reviews even for the best rated restaurants and products, just to see if there's a pattern.

The pattern of complaints seemed to indicate cash flow problems. And sure enough, they are closed now...

My friends opened a restaurant, it closed in three years, and now ten years later they are still paying off the debts (bankruptcy was not an option). I know how difficult this business is, and it's sad to see yet another one go. Wishing the OP the best of luck.. this will be over.
There's a saying in the Food & Beverage business that; "The quickest way to have a million dollars in the restaurant business is to start with THREE Million and open a restaurant!"

That's why I prefer to do it with OPM!
MistrTJ is offline   Reply With Quote


Thanks from:--->
Old 06-10-2017, 11:18 PM   #3060
Panupat
On the road to being a farker
 
Join Date: 04-30-16
Location: Wattana, Bangkok, Thailand
Default

Wait, so that's the same recipe? I see... lol
Panupat 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 11:08 PM.


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