Dreamloaf had too many things on the Dbl Do Not Eat List so had to make my own. 2 lbs of chuck. Disolved 1 tsp of beef bullion with a touch of hot water and added it to kick up the beef flavor. Added some shredded cheese and some Bovine Bold rub to the mix too. Binded with 1 egg and maybe 1/2 cup of bread cumbs. Used a meatloaf tray to form it and stuffed the middle with more cheese and freshly fried bacon. Sealed it up and dusted the outside with a little Salt Lick for some heat. Lastly I gave it a light brushing with Lil Touch of Heat. Cooking at 350. Will probably give it another layer of sauce on at the end.
Did a couple racks of pork ribs today. Rub is 2 parts pepper with 1 part kosher salt. Smoked at 275 for a couple hours before saucing with Franklins house recipe. White sauce is from Bon Appetit's recipe.
Not a fan of the texture of the peppers and onions mixed in with the soft meat. Just don't like biting into a piece of soft meat and having a bite with a snap of an onion in it. I add flavor with spices instead. I know some that odd but whatever.
well saturday ended up a great day smoked some wings friday night, then (not pictured) fried or grilled them saturday and tossed in some buffalo sauce Spoiler did jalepeno poppers (this is half of them) Spoiler put the butt on friday night and did it overnight. i injected with apple juice, cider vinegar, and some of the rub. as always, butts are so hard to screw up, and this one turned out well Spoiler on the smoker at about 11 hours done and ready to wrap and rest after about 14 hours my roommate did mac and cheese that we then smoked. turned out ok - was kind of a weird consistency when it was done. not sure if it was the cheese he used, or what. still tasted good, but was hoping for more there. this is a work in process Spoiler the final spread and a delicious plate full of bbq. the apple slaw is in the green bowl. also did the vinegar sauce, and made franklin's bbq sauce from his cookbook Spoiler not pictured (unfortunately) was the rhubarb and strawberry crisp we did for dessert, which was amazing. topped with some ice cream and everyone was in a food and beer coma for the next couple hours. i then headed over to campus and notre dame and carolina played the best lacrosse game i've ever seen, and we scored 3 in the last minute to win the game Spoiler all in all a pretty nice little saturday.
I didn't get a final shot of the short ribs I did last night, but they were the best I've done. So rich and moist. In the past I had just seasoned them with salt and pepper. This time I went with equal parts s/p/garlic powder/onion powder/seasoned salt. Coated them in Crystal hot sauce before hand. Sprayed every 30 mins during the last 2 hours with 50/50 water/cider. That was the ticket. Not sure if I can improve on that.
Well, I didn't get to eat Hard 8. Fucking dogs got out in town and I spent three hours tracking them down.
Publix. They normally come individually cut but I asked the butcher and he gave me an entire rack of 4 bones and I just cut them in half. These were much more moist than the times where I smoked each one individually.
I've got venison backstrap and tenderloin in the freezer. Suggestions on which one to cook this weekend and how?
Does anyone have tips for lighting hardwood lump with a chimney and not making a fucking mess with all the little pieces falling through?
i always layer the bottom with kingsford original and that does the trick but you're a man and you can do what you want to
I actually thought of doing just that, but figured I'd ask to see if there was a better method. Thanks!
Backstrap. Cut steaks, kosher salt, fresh cracked pepper, maybe a little jalapeno powder if you have some. Grill or pan fry to no higher than medium. Enjoy.
I wish Franklin, Mixon, or one of the other top guys would do a book with a video attached of him doing all the techniques. I've read several books but I feel like I learn a lot more off youtube videos.
Franklin does have a series of Youtube vids that are ~ 7 minutes long that are pretty similar to how the chapters are laid out in the book.
Use a couple tightly rolled paper towels or newspaper under the chiminey. Light it up and walk away..Also, u can jam a piece of fatwood through one of the bottom holes and light that fucker up. The 2nd way is a lot more fun IMO. Plus, you should have ur Chiminey on your grill grate as it heats up. Little pieces just fall in the grill.
I think I've probably watched all of their videos. Which some might deem a little pathetic given the sheer number of them
I've seen most of them. When they cooked the 4ft alligator (head included) I couldn't finish watching.
There's a thing in Simpsonville in the middle of may where they're doing a whole cow, whole alligator wrapped in bacon, whole yak, 12 goats, 6 lambs, a bunch of whole hogs, and a bunch of whole chickens. Wish I could make it
Found Yardbirds at an appliance parts store here in Bham...first luck with it here. Go figure. Slightly made up for the rape feeling I get finding a part there for 3x what it costs on Amazon.