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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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06-18-2012, 04:30 PM | #16 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I've also rubbed them down in Dijon mustard and coated with black pepper. These are painless to cook. Choose a low temp ~225* for uniform doneness.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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06-18-2012, 04:34 PM | #17 |
Knows what a fatty is.
Join Date: 06-05-12
Location: Waco, Texas
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I saw a recipe where the chef cored out the center and stuffed it with Chorizo.
Then slow cooked it, claimed it came out real tender. I guess the fat content in the Chorizo helped that. Its on my list to do. |
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06-18-2012, 04:46 PM | #18 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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These work great. I have a decent conical burr coffee grinder that I picked up at costco a long time ago for cheap. It's my dedicated spice grinder, set to coarsest setting and grind away. Don't care for the heat build up on less expensive whirly blade grinders. Plus the grind is much nicer with the conical burrs.
Got a nicer burr grinder with reduction gears for my every day coffee grinding.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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Thanks from:---> |
06-18-2012, 04:48 PM | #19 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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The problem with stuffing meat in this way is the danger of contamination. The exterior of meat should be considered contaminated. When we grill or smoke the meat, it is exposed to high temperatures that will kill what is on the surface. By stuffing the meat, you have brought the contaminants to the center of the meat when you cut into it. To be safe, you must cook this well -- it is the same argument of why ground meat must be cooked well done. Most of us will probably take the risk, but you should be aware that there is a risk. Yeah, I'd probably eat it myself, but be hesitant to serve it to others as there's nothing worse than the thought of guests getting sick on something I cooked.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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06-18-2012, 04:53 PM | #20 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Guess I should have read all the post before I sent this Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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06-18-2012, 05:01 PM | #21 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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06-19-2012, 12:51 PM | #22 |
Got Wood.
Join Date: 09-05-11
Location: West Liberty, Ky
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Thanks for all the info. I may drop it in boiling water for a few sec. to kill any bugs and stuff it and wrap it in bacon.
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06-20-2012, 12:39 PM | #23 |
Knows what a fatty is.
Join Date: 04-11-12
Location: Mililani, Hawaii
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I use it to make beef jerky... slice it thin, marinate in Soy Sauce and a tiny amount of garlic (not too long)... smoke them with Hickory at 200 degrees...
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