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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. |
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02-18-2020, 03:59 PM | #46 |
is One Chatty Farker
Join Date: 11-01-14
Location: North Texas
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Robert - Easy as can be!
- 1 Cup melted Bacon Fat (Or a combo of Bacon Fat and Vegetable Oil) - 1 Whole egg plus an additional egg yolk. - Juice of 1/2 Lemon (About 1.5 TBS) - Pinch of Kosher Salt to taste - Couple of Grinds Fresh Black Pepper - Teaspoon Dijon Mustard - Optional (3 peeled raw Garlic Cloves for Garlic Mayo) Put everything except the fat into a bar blender and pulse over low speed to combine. Once incorporated, turn the blender to medium and slowly start dripping the fat into the running blender from the top. It should start emulsifying into a thick sauce. Scrape down the sides with a spatula a couple of times and keep going until all of the fat is incorporated. Without Garlic it should keep for a couple of weeks in your refrigerator. With Garlic I would use within 3 to 5 days refrigerated.
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KCBS Certified BBQ Judge SCA Certified Judge Lone Star Grillz Large IVS Cookshack FEC-100 Weber Summit 420 Gasser Pit Barrel Cooker Weber 26" Kettle PK Classic Grill |
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02-18-2020, 06:21 PM | #47 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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1) More of an anti-hack really, but...
Beer can chicken is a dang myth with no scientific basis. Ditch the beer can, keep the rack/holder. You'll notice your chicken is every bit as moist and tender as it was when you used the beer can. It's not because of the beer, it is because vertical grilling a whole bird absolutely rocks! 2) An easy way to make an absolutely rocking pot of beans is to use half low-sodium chicken stock and half beer instead of water. Choose a beer than has flavor, but not TOO much flavor. Nothing hoppy for heaven's sake. Something in that sweet spot between Natty Light and that quadruple IPA that your homebrewer buddy says "tastes like drinking pine needles and grapefruit rinds...but in the best possible way". 3) A lot of you guys might already do this, but in case you don't....when cooking several different types of meats that have different start/finish times, write down a schedule! I did a cook last 4th of July that involved nekkid pork ribs, wrapped pork ribs, beef ribs, sausage, grilled wings, and hot dogs. Every single one of these things had a different time that it needed to go on the smoker or grill, as well as some that involved foiling, unfoiling, spritzing, brushing with sauce, etc. It is all too easy to lose track of what needs to happen when while socializing and enjoying one or two () cold beers. Scrawl it down on a little sheet of paper and tape it to your picnic table or whatever: 7am - fire up the stickburner 730am - put beef ribs on 9am - put pork ribs on 12pm - foil and pan beef ribs, wrap two of the pork ribs 1pm - unfoil pork ribs, put on sausage 230pm - sauce pork ribs, check beef ribs 3pm - all ribs should be done etc, etc
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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02-18-2020, 06:53 PM | #48 |
is one Smokin' Farker
Join Date: 08-11-19
Location: none
Name/Nickname : none
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^^^^^^ That is one damn sharp knife^^^^^^ also steady hand and solid knife skills!
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02-20-2020, 01:38 PM | #49 |
Knows what a fatty is.
Join Date: 03-22-17
Location: South Bend, Indiana
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disagree with this one. there are times you need to use all parts of the knife, depending on what you're cutting. Regular honing will keep you blade just fine in between sharpenings.
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02-20-2020, 08:01 PM | #50 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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How could I have forgotten this one?? It absolutely changed my game. Welding gloves! Get you a pair of super heavy duty, long ones that have a high temperature rating and reach way up your arm. I use mine every cook. Oops, I dropped a huge flaming chunk of wood on the ground! No biggie, I'll just put on my glove and grab that sucker. Lemme just reach into the firebox here and adjust my splits perfectly. Boom! You're like a fire-resistant superhero with these things. Look to spend like 20-30 bucks at least for a good pair.
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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02-20-2020, 11:27 PM | #51 | |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Quote:
https://www.webstaurantstore.com/bak...99SLINER2.html
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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02-21-2020, 08:28 AM | #52 |
On the road to being a farker
Join Date: 01-20-20
Location: Cedar Falls, IA
Name/Nickname : Zachary
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This might be my favorite thread of all time...
1) For meat too big to fit on your smoker or grill (usually only a problem for Weber owners like myself): put a wood chunk under the center to pull it up and bring the ends inward. 2) Again for WSM owners: cleanup after a cook can be a pain as it takes forever for the chamber and water to cool down. Take the middle section off, place it on the ground, and place your lid right on top of the charcoal bowl. It will stay there and then the coals go out faster and the middle section cools off in no time. you can even leave it that way to avoid mold. 3) This isn't new or anything, but if you have a Weber kettle and want a cheap way to do a more defined two-zone smoke, just put two paver bricks in the middle of the kettle. Hot charcoal on one side, indirect on the other. |
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02-21-2020, 08:33 AM | #53 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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02-21-2020, 08:33 AM | #54 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Dupe post.
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02-21-2020, 08:53 AM | #55 |
On the road to being a farker
Join Date: 01-20-20
Location: Cedar Falls, IA
Name/Nickname : Zachary
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02-21-2020, 09:10 AM | #56 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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02-21-2020, 10:35 AM | #57 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Years ago on another forum I suggested that a guy "stick a beer can under the brisket, and take it out later". He replied the next day that it worked fine, but next time he would use an empty beer can.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-21-2020, 10:50 AM | #58 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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I dunno thirdeye, maybe he is on to something...pseudo-science be damned, I think he may have invented the first beer can brisket!
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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02-21-2020, 11:00 AM | #59 |
is One Chatty Farker
Join Date: 03-29-15
Location: AntHome 92025
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When firing up a chimney of briquettes put several wood chunks or mini splits on top. Gets the grill or smoker to TBS much quicker.
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18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330 |
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02-21-2020, 11:09 AM | #60 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Hmmmm...
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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