862 replies to this topic

[Tony]

saturday morning at 7:30 am i lit a fire in my bbq and slow cooked a brisket for 9 hours.

i put a bbq spice rub, some turbinado sugar, garlic powder, and cayenne pepper on it. used pecan wood for smoke. 1 hour fat side down on indirect heat at 250, then i flipped it and cooked fat side up for about 3 more hours - the temp dropped to about 220. then i wrapped that son of a bitch in foil and threw it back on until about 5 pm. cut into it at about 5:30. goooooood times. it didn't need sauce, but i added some honey habanero bbq sauce on the side anyway.

my previous brisket attempt was less than stellar. good taste, but it wasn't tender enough because i only cooked it for like 5 hours. now i'm ready for the shizz barbecue cookoff.

[differently biotic]

honey habanero bbq sauce

that sounds so yum!

[Rial]

going to get veggie corn dogs at hot dog on a stick as much as I hate buying food at a mall food court and supporting a corporate hot dog stand )or maybe they are franchised, whatev', morningstar is blowing it by taking them out of production and I am craving one for about a year now.)

[differently biotic]

is that why I can't find MS corn dogs anymore? Man! I loved those things. DUMB!

[differently biotic]

Chef's and food

[Tony]

Just ate some ribs that I slow smoked all afternoon. Used that same honey habanero sauce from the brisket, and I smoked them over the hickory remnants of old broken drumsticks. I've done this before, but this time I felt like I actually knew what I was doing. I call them drumstick ribs.

[skeksis]

Just ate some ribs that I slow smoked all afternoon. Used that same honey habanero sauce from the brisket, and I smoked them over the hickory remnants of old broken drumsticks. I've done this before, but this time I felt like I actually knew what I was doing. I call them drumstick ribs.

Dang sir, nice work...

I cooked/dried some 8 lbs of beef today, quite possibly the most I've ever done in one afternoon... Made a mexican red chile (about 3.5#) and a mexican green chile (about 1.5#) and the rest went on the dehydrator as a mid-sized batch of jerky.

Had some of the green chile with a buttered tortilla a little while ago, and yeah, I'm getting pretty good at this :-)

[Tony]

Just ate some ribs that I slow smoked all afternoon. Used that same honey habanero sauce from the brisket, and I smoked them over the hickory remnants of old broken drumsticks. I've done this before, but this time I felt like I actually knew what I was doing. I call them drumstick ribs.

Dang sir, nice work...

I cooked/dried some 8 lbs of beef today, quite possibly the most I've ever done in one afternoon... Made a mexican red chile (about 3.5#) and a mexican green chile (about 1.5#) and the rest went on the dehydrator as a mid-sized batch of jerky.

Had some of the green chile with a buttered tortilla a little while ago, and yeah, I'm getting pretty good at this :-)

daaaaaaamn.

what's your recipe for the green chile?

[skeksis]

The green chile recipe is super simple and flexible, credit to my grandma for the core idea - she lived in Globe/Miami/Claypool most of her life and they've more-or-less perfected Mexican food there :-)

Yesterday's version I used:
1.5 lbs cubed chuck (ideal would probably be a roast, loosely shredded - but you could use pork or even chicken)
1 diced onion
2 diced tomatoes
2 small cans diced green chilis
big dash cumin
big dash oregano
1 tsp salt
black pepper
oil (olive?)

In pot, browned the meat with the onion in a small amount of oil, then added all the other ingredients, except withheld one can of green chilis, added them after simmering for about 30 minutes. Continued simmering for another roughly 20 minutes till slightly thickened. I'd reduce simmer time if using cooked meat.

This is a very mild version. Hotter chilis or a finely chopped jalepeño would make it more interesting, but my wife prefers less heat.

Makes maybe 4-6 burritos worth.

[Tony]

The green chile recipe is super simple and flexible, credit to my grandma for the core idea - she lived in Globe/Miami/Claypool most of her life and they've more-or-less perfected Mexican food there :-)

Yesterday's version I used:
1.5 lbs cubed chuck (ideal would probably be a roast, loosely shredded - but you could use pork or even chicken)
1 diced onion
2 diced tomatoes
2 small cans diced green chilis
big dash cumin
big dash oregano
1 tsp salt
black pepper
oil (olive?)

In pot, browned the meat with the onion in a small amount of oil, then added all the other ingredients, except withheld one can of green chilis, added them after simmering for about 30 minutes. Continued simmering for another roughly 20 minutes till slightly thickened. I'd reduce simmer time if using cooked meat.

This is a very mild version. Hotter chilis or a finely chopped jalepeño would make it more interesting, but my wife prefers less heat.

Makes maybe 4-6 burritos worth.

no garlic? you're a fucking maniac, josh.

i always make mine with pork - pretty much the same recipe you have there (but i always add jalapeno, too), but i may try the beef variation. sometimes i make it exactly like that, or if i want it to be more like a stew i'll add enchilada sauce and chicken stock and reduce it for like 3 hours.

[fatguyaz]

food nerds. Fnerds.

[Tony]

food nerds. Fnerds.

go back to your farm, hippie.

[MikeyWretch]

Grilled cheese and a banana.

[fatguyaz]

food nerds. Fnerds.

go back to your farm, hippie.

You got more stuff growin than we do!! Taking the fall off from planting and covering the gardens to kill all the grass/weeds that's been coming up lately, and to let some of our homemade compost do it's thang.