***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. a.tramp

    a.tramp Insubordinate and churlish
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    damn fine birdies you got going on there. Real chicken remains undefeated against “wings.”
     
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  2. Corky Bucek

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    He has wings hiding under the thighs
     
  3. laxjoe

    laxjoe Well-Known Member
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  4. dump

    dump Oklahoma’s Daddy
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  5. SpartanGA

    SpartanGA Well-Known Member
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    Amazing
     
  6. bigred77

    bigred77 Well-Known Member
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  7. a.tramp

    a.tramp Insubordinate and churlish
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    Fuxing with short ribs today. Already smoked previously, in the sous vide now. Serving with gremolata on creamy polenta with roasted cremini mushrooms and heirloom carrots. Probably cunty enough to only post in the Tandn thread if all goes according to plan.
     
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  8. bigred77

    bigred77 Well-Known Member
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    I know some of these words
     
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  9. a.tramp

    a.tramp Insubordinate and churlish
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    I just had an epiphany. I am incorporating the carrot greens into the gremolata. Do not know if is in place of or in addition to the Italian parsley but I do know it is happening!
     
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  10. bigred77

    bigred77 Well-Known Member
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    Ohh yea?
    I'm cooking ribs
     
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  11. a.tramp

    a.tramp Insubordinate and churlish
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    So am I! I just went over this!
     
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  12. bigred77

    bigred77 Well-Known Member
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    No, you are reheating ribs
     
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  13. a.tramp

    a.tramp Insubordinate and churlish
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    Nice try buddy. They have been in sous vide for over 12 hours so the meat & fat is continuing to break down. That is cooking my friend.

    Throwing in chief and pal because I have already used friend and buddy.
     
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  14. bigred77

    bigred77 Well-Known Member
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    So you didn't cook them previously?
     
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  15. devine

    devine hi, i am user devine
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    I’m smoking a pork butt (and a camel crush)
     
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  16. devine

    devine hi, i am user devine
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  17. a.tramp

    a.tramp Insubordinate and churlish
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    I cooked them to one degree of done. They are now being cooked to another more tender degree of done. That is pretty much the entire point of sous vide. Cooking it at a long time at consistent meat temperature. That does not happen when I smoke meat.

    It was reheated 10 hours ago, it is now continuing to cook. Try and keep up!
     
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  18. bigred77

    bigred77 Well-Known Member
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    Meat science doesn't agree with you
     
  19. a.tramp

    a.tramp Insubordinate and churlish
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    really? How can already cooked queso burn in a microwave when reheating dufus. I am calling both you and meat science a dufus fwiw.
     
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  20. bigred77

    bigred77 Well-Known Member
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    I don't think you understand what I am talking about.

    Have fun with your very best reheated method little beef ribs
     
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  21. a.tramp

    a.tramp Insubordinate and churlish
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    I understand fully that you have no idea what you are talking about and I will.
     
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  22. bigred77

    bigred77 Well-Known Member
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    Ok
     
  23. a.tramp

    a.tramp Insubordinate and churlish
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    hook ‘em
     
  24. bigred77

    bigred77 Well-Known Member
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    You've just insulted yourself way more than anyone else could ever do, so ill just leave you alone
     
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  25. billdozer

    billdozer Well-Known Member
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  26. One Two

    One Two Hot Dog Vibes
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    In honor of the current direction of this thread I’m going to sous vide wings and serve with sides of ranch beans and a kale salad marinated in lemon vinaigrette with candied pears.
     
  27. Funshot Residue

    Funshot Residue Mammoth Stabber
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    I'm going to smoke some hot dogs and then finish them sous vide for Sunday dinner tomorrow, myself.
     
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  28. One Two

    One Two Hot Dog Vibes
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    I love bbq hot dogs devine
     
  29. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    Going to do some Italian sausage and peppers tonight. On the Blackstone though, not sous vide. Maybe I should leave?
     
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  30. fish

    fish Impossible, Germany
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    Now that's a meal meant for a West Virginian.
     
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  31. infected donkey

    infected donkey Arkansas Razorbacks
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    IM going to bbq some treet Texas style!
     
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  32. One Two

    One Two Hot Dog Vibes
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    5E6C25E6-DB26-4C23-9671-DDB19CAA30B9.gif
     
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  33. ARSENAL

    ARSENAL Well-Known Member
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    I know this is probably the wrong thread. I searched “cooking” in the search bar but got only this and a Dane Cook thread.

    I plan on sautéing some onions, white mushrooms, squash and zucchini. How should I pair two of them up while I’m cooking? Or does one need sautéed from the rest?
     
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  34. fish

    fish Impossible, Germany
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  35. ARSENAL

    ARSENAL Well-Known Member
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  36. WillySaliba

    WillySaliba Well-Known Member
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    Onions always first. Takes the longest and the water from the squash and zucchini won’t allow them to burn once you add. Caramelized onion is one of my favorite food items.
     
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  37. WillySaliba

    WillySaliba Well-Known Member
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    If you’re not using a pan they need to be removed from the heat when you’re satisfied.
     
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  38. ARSENAL

    ARSENAL Well-Known Member
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    Thank you!
     
  39. One Two

    One Two Hot Dog Vibes
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  40. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    Only solid food I’ve had in 36 hours are some saltine crackers. So i wish i was having either the ribs or short ribs
     
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  41. WillySaliba

    WillySaliba Well-Known Member
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    Feel better tittymilk.
     
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  42. dblplay1212

    dblplay1212 Well-Known Member
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    These racks were stuffed with sliced pork belly cubes when I started, pieces touching. lol at how much they shrank. Just dusted with brown sugar and added some butter before wrapping.

    Screenshot_20230305_192356_Gallery.jpg Screenshot_20230305_192406_Gallery.jpg
     
  43. dblplay1212

    dblplay1212 Well-Known Member
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    Using this method

     
  44. Boom TittyMilk

    Boom TittyMilk User Formerly known as Big R
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    Gracias, think I’m finally turning the corner this evening. Having a 7month old baby is exposing me to some germs i have apparently not seen in quite some time
     
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  45. dblplay1212

    dblplay1212 Well-Known Member
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    After the wrap, these things are like butter. Now time to glaze.

    20230305_201605.jpg
     
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  46. Open Carry

    Open Carry TMB Rib Master
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    Where do you find pork belly?
     
  47. dblplay1212

    dblplay1212 Well-Known Member
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    This one was from Publix. They regularly have small cubes of it in the case, loke 6"x6". I ask them if they have a full belly. If they do, they cut me slab off of it.
     
  48. dblplay1212

    dblplay1212 Well-Known Member
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  49. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Costco
     
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  50. BrickTamland

    BrickTamland You're not Ron...
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