Author Topic: The Barbecue Thread (Read 39317 times)

MrBoom_shack-a-lack · « **Reply #35 on:** July 09, 2019, 10:26:52 AM »

Quote from: Chino on July 09, 2019, 06:36:32 AM

Thanks y'all.

Quote from: MrBoom_shack-a-lack on July 09, 2019, 02:24:43 AM
So here comes a noob question: how come the edges are red when the meat is cooked through?

According to the internet:

The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.

Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).

But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.

Wow, that's cool. Had know idea about that.

Phoenix87x · « **Reply #36 on:** November 04, 2019, 12:54:48 PM »

Went to BBQ place today and got the combo

Pulled pork, ribs and brisket

lonestar · « **Reply #37 on:** November 04, 2019, 02:03:15 PM »

Quote from: Phoenix87x on November 04, 2019, 12:54:48 PM

Went to BBQ place today and got the combo

Pulled pork, ribs and brisket

Replace the cornbread with a King's roll, and that'd be the exact same presentation as my favorite local place Slow Hand.

Fuck I'm hungry for some good BBQ now.

cramx3 · « **Reply #38 on:** November 04, 2019, 02:12:56 PM »

That inspired me to grab BBQ for lunch, there's a really nice small spot near where I am working and they have a "west coast" sandwich of pulled pork, cole slaw, and muenster cheese... Yea, I just ate that with a sausage link and mac and cheese. There goes my diet for today.

lonestar · « **Reply #39 on:** November 04, 2019, 03:10:21 PM »

Your sausage looks delicious.....

Phoenix87x · « **Reply #40 on:** November 04, 2019, 03:31:11 PM »

That does look like a delicious sausage.

The place where I went, I usually use their homemade Bourbon sauce which is damn good, but this time they had something called Carolina sauce which I've never had before. It was damn good.

cramx3 · « **Reply #41 on:** November 04, 2019, 04:51:25 PM »

Quote from: lonestar on November 04, 2019, 03:10:21 PM

Your sausage looks delicious.....

Phoenix87x · « **Reply #42 on:** November 04, 2019, 05:36:56 PM »

If we are gonna talk about Sausage, I went to a German place last week and got the sampler:

cramx3 · « **Reply #43 on:** November 04, 2019, 05:38:15 PM »

mmmm love me some good German brats, they all look good and its been awhile since I've been to Germany now to enjoy some.

Chino · « **Reply #44 on:** December 06, 2019, 06:14:46 AM »

Found this guy on Craigslist last night for only $35

They're $160 new.

lonestar · « **Reply #45 on:** December 06, 2019, 06:46:26 AM »

Ah the old faithful...

Chino · « **Reply #46 on:** December 06, 2019, 07:38:16 AM »

Quote from: lonestar on December 06, 2019, 06:46:26 AM

Ah the old faithful...

Yup. I'm siked. The ash dump is a thing of beauty and you can get them upwards of 600F. I think I'm going to reverse sear some steaks tomorrow with a bit of pecan.

cramx3 · « **Reply #47 on:** December 06, 2019, 08:52:43 AM »

I'm coming over

New World Rushman · « **Reply #48 on:** December 06, 2019, 01:12:18 PM »

Quote from: Chino on December 06, 2019, 07:38:16 AM

Quote from: lonestar on December 06, 2019, 06:46:26 AM
Ah the old faithful...

Yup. I'm siked. The ash dump is a thing of beauty and you can get them upwards of 600F. I think I'm going to reverse sear some steaks tomorrow with a bit of pecan.

I can confirm:

My 22 is my main cooker, so versatile.

I've had it pinned passed the 600 mark also, using a vortex (cone shaped charcoal holder that creates high heat by concentrating it up the lid and down the sides) great for wings:

Chino · « **Reply #49 on:** December 06, 2019, 05:05:26 PM »

I ordered the Vortex this morning, as well as a new grate with a removable center. I read that some people observe weakening in the center of the factory grate when using a vortex because they throw off so much heat. I can't wait to try it.

Chino · « **Reply #50 on:** December 07, 2019, 10:06:35 AM »

Broke in the Weber last night:

cramx3 · « **Reply #51 on:** December 07, 2019, 11:52:51 AM »

Do they taste as good as they look? I knew I should have just started driving to CT yesterday

Tick · « **Reply #52 on:** December 07, 2019, 12:38:48 PM »

That dog is like...
"Just turn your back for 20 seconds"

cramx3 · « **Reply #53 on:** December 07, 2019, 12:39:52 PM »

drooling just like me looking at those meats

New World Rushman · « **Reply #54 on:** December 09, 2019, 07:12:26 AM »

Yesterday's dinner; bratwursts in a beer bath:

Chino · « **Reply #55 on:** December 09, 2019, 07:22:45 AM »

Get in my bellay!

I tried reverse searing some ribeyes on Saturday night. I've never had steak like that before, and I'm pretty sure steak is ruined for me now outside of my own home. Those were hands down the best steaks I think I've ever eaten.

Podaar · « **Reply #56 on:** December 09, 2019, 09:21:59 AM »

Quote from: Chino on December 09, 2019, 07:22:45 AM

I tried reverse searing some ribeyes on Saturday night. I've never had steak like that before, and I'm pretty sure steak is ruined for me now outside of my own home. Those were hands down the best steaks I think I've ever eaten.

For the past year, I've been using the reverse-sear technique with my sous vide for tenderloin fillets when having guests over. It's an awesome way to get them perfect (assuming everyone wants the same level of doneness).

ReaperKK · « **Reply #57 on:** December 10, 2019, 08:09:54 AM »

I've been doing sous vide chicken for a while but have yet to try a proper steak.

El Barto · « **Reply #58 on:** December 10, 2019, 08:35:05 AM »

I've been doing the reverse-reverse-sear for a while and never knew that's what it was called. Drop it in a blazing hot cast iron skillet for about 60 seconds per side, then into a 500° degree oven for 60-120 seconds until appropriate doneness. Works great.

EPICVIEW · « **Reply #59 on:** December 10, 2019, 09:06:32 AM »

Best Thread EVER

Phoenix87x · « **Reply #60 on:** January 19, 2020, 11:44:44 AM »

Got some BBQ today. Burnt ends and pulled pork. It was great

Chino · « **Reply #61 on:** January 20, 2020, 01:51:54 PM »

I freaking love burnt ends. Whenever I host friends and cook a full brisket, I always cut those ends off and put them off to the side just for me. Some people might call that selfish, but I call it my reward for tending a fire all day.

I cooked these bad boys last night, but like an asshole completely forgot to take an after pic.

Chino · « **Reply #62 on:** February 18, 2020, 08:07:25 AM »

Made some chonker ribeyes on Valentine's day from a ranch called Niman's. Best steaks I've found in my state so far. They were 1.66" thick and collectively weighed 2.95lbs. So good. I had some left overs and threw it on some ciabatta with some mozzarella from a local farm called Arethusa.

I'm starting to get the winter blues. I miss this view:

lonestar · « **Reply #63 on:** February 18, 2020, 08:49:34 AM »

Niman ranch is a great product, if you can find it out there, their pork is outstanding

hefdaddy42 · « **Reply #64 on:** February 18, 2020, 12:23:47 PM »

I don't think it an exaggeration to proclaim this to be the greatest thread in DTF history.

New World Rushman · « **Reply #65 on:** February 18, 2020, 01:46:29 PM »

I could eat a couple of those ribeye sandwiches Chino.

------------------------------------------------------------

I rotisseried a couple of chickens for my department's holiday lunch back in December.

Left some meat on the carcasses and froze them.
Defrosted them the other day, pulled the meat off the bones, made a stock with the bones, then made chicken soup with the stock.

Smoked chicken soup is fantastic!

-------------------------------------------------------------------------------------------------------------------

Chino · « **Reply #66 on:** February 18, 2020, 02:12:33 PM »

Yesss. I love smoked chicken stock. I always save my carcasses when I do whole birds just for that reason. I've also cold smoked corn to use in corn chowder. That was amazing.

Is that Kettle or a WSM you have there with the rotisserie add-on?

New World Rushman · « **Reply #67 on:** February 20, 2020, 06:16:03 AM »

Quote from: Chino on February 18, 2020, 02:12:33 PM

Yesss. I love smoked chicken stock. I always save my carcasses when I do whole birds just for that reason. I've also cold smoked corn to use in corn chowder. That was amazing.

Is that Kettle or a WSM you have there with the rotisserie add-on?

22" kettle

Chino · « **Reply #68 on:** February 20, 2020, 06:17:35 AM »

Nice. How do you like it? I've debated splurging on one.

Phoenix87x · « **Reply #69 on:** March 15, 2020, 11:13:52 AM »

Got BBQ brisket and mac & cheese today. It was damn good

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Author Topic: The Barbecue Thread (Read 39317 times)