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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Those photos look good to me!
wife got me a meat grinder attachment for the kitchenaid mixer for my birthday. I look forward to making some pretty damn good burgers soon
I need to do the caveman method some time but I'm scared
I've had all that shit for years and haven't used it. I don't have the room to store it in my kitchen and it sits in my basement. It's still accessible but it sounds like a lot of work.
I only use mine when I have to trim a brisket if the flat is to thin. Grind the rest of it up into hamburger meats.
I have the ice cream maker too - never used
fuck y’all i’ll take the sausage maker off any of your hands
The attachment is like $60 if you have the mixer. If not you can get a decent low grade grinder for less than $100. When I say low grade I don’t mean it’s shit, just volume of meat you’re putting through it.
Anyone here have a decent slicer they could recommend? Ours is from like 1982, no joke, I don’t know how long it has.
SIAP but the new season of Chef's Table on Netflix is about BBQ and it's fantastic. Got a little dusty during the episode about Snow's
What about grinding meat with the KA attachment sounds like a lot of work to you guys? It's not much different than using any other kitchen appliance.
Yea it was fantastic. I really enjoyed it.
I would be interested in this as well. Looking to take some pork belly and brine it to smoke for bacon and was looking at options to slice it without having to cut every piece.
picked up some short ribs and chuck steaks for burgers tomorrow
Then you need to watch American Barbeque Showdown on Netflix.
Makes me want to get to snows soon knowing Tootsie ain't gunna be around forever, but damn covid has them shut down
Whats everyone making this weekend?
I'm 4 episodes in and it’s alright but half the time is spent on non-bbq challenges which is annoying. I dont really care if someone can make desert out of bitter melon on a bbq competition show. We also have 2 hosts who serve almost no purpose, especially Lyric Lewis who I guess is there because she's semi-famous but she barely talks and isn't part of the judging
smoked/grilled wings tonight. aforementioned chuck and short rib burgers tomorrow with a couple of pounds of shrimp. smoked chicken thighs sunday.
switched it up and got a brisket from the local butcher shop. Any good recipes handy? I didn't see anything on the front page
Pizza tonight cheeseburgers tomorrow
Chicken and bone in pork rib roast
I've enjoyed the show but the idea that those 8 cooks were the "best of the best" and that the winner would be crowned as the "best in America" is hilarious. The producers cast some cartoon characters to compete.
Hauling up from the basement and getting bitched at by the wife if it isn't put back away by the next day.
The dude that went out first was worse than everyone itt
Grilling wings tonight, burgers tomorrow. Steaks Sunday. Gonna eat good this weekend.
Eatin’ good in the neighborhood
Where Eagles Dare so the Bear Mountain Pellets shipped this week and a big box arrived yesterday. I took them and threw them in the garage.
Today FedEx delivered a second box. I was confused so I opened the second one bc the first was at least 40 lbs. They sent me another 40lb box of pellets.
So I guess I got 80 lbs of pellets for like $20. So I guess it was worth the wait. I ordered the gourmet blend. I hope they are good.
True. They do go heavy on the sides since they have to fill time. It's still pretty amazing what they can get done in 6 hours.
I bought a brisket I’m scared
I got a solid smoke ring
I honestly can't recall tell much between brands. Even some shitty $9 for 40# bag from costco
It’s the brisket that should be scared
It’s gonna be a bad day to be a brisket and a Michelob ultra
It’s all in the trimming. Aaron Franklin from Franklin’s in Austin has a pretty good video on YouTube of how he does it.
I paid more to have it trimmed
I’m already out of my element with it so for my first time im trying to play safe
Yea Lowe’s has Pitboss for like 14 bucks for 40 lbs. I am going to try and find Lumberjack to see if I can tell any difference.
I’m doing S&P so how much per pound is suggested or do y’all just eyeball?
I use 1/2 tsp of salt/lb. Equal to 2x as much pepper, depending on preference. But I usually use other spices too.
Ambient temp I should get? I have a 10lber
Are you doing it low and slow or hot and fast?
Most say between 225- 275 to start until you get to the stall.
Check this video out. It’s pretty solid...
Low and slow
I sometimes mix a couple pinches of ancho chile powder and garlic powder with the S+P blend I put on beef.
Wings are rocking.
Welp, there is your first mistake
bigred77 explain pls
Grates lookin' fresh.