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bunnielab posted:It is about to start storming and I still have like 1.5-2 hours to go. magnetic posted:100 lbs hog is about perfect, and that yields 5-6 shoulders 
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Jun 25, 2013 18:19
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i like nice words
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| # ¿ Apr 29, 2024 08:16 |
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Does anyone have a favorite upright rib rack? Bonus complication: I don't have any outdoor space (NYC apartment), so I do it all in my oven with amazingribs.com's indoor recipe. Ideally I'm looking for something I could put in/over a rimmed cookie sheet.
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Jul 14, 2013 17:12
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cornface posted:Have you tried just rolling them and holding them in place with wooden skewers? Not as fancy, but gets the job done. MixxMaster posted:I have two of these. They are solid and work great. I did 10 racks in my WSM 18" for Independence Day.
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Jul 15, 2013 22:57
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I don't have a WSM, but I have yet to meet the cooking mess that couldn't be fixed by soaking with Dawn. Use paper towels to scoop out whatever gunk you can get your hands on. Squirt a generous amount of Dawn in the bottom, then fill with really hot water. You might want to do this outside to make sure the grease doesn't go down your sink. Come back a day later, dump and rinse, then take it inside to scrub with more hot water and Dawn.
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Sep 20, 2013 15:55
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Crazyeyes posted:I didn't think it was hitting the bone, but thighs are tough to find a good place to stab. You can tell when chicken is done because the juices will run clear. Or stick the thermometer in the fat part in the crook of the leg. It wouldn't be a bad idea to get a fast-reading thermometer so you can check a couple spots. It must have been really under to get everyone sick.
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Sep 24, 2013 17:06
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Crazyeyes posted:Anyone got any good all-purpose dry rub recipes? Google essentially did give up and buy premade which has worked in the past but I bet homemade is leaps and bounds above. If you want premade, I like Penzey's Barbecue of the Americas or BBQ 3000 (haven't tried 3001 yet). Penzey's also has the best paprika for the amazingribs one. I agree, though, it's not going to make a huge amount of difference. I mean, if all you've tried is like McCormick's, then yeah there's a lot of improvement. But once you get into good rubs, whether your own variations or premade, they're all very good. It doesn't make too much difference.
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Nov 5, 2013 06:48
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White bark as in birch?
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Nov 26, 2013 02:32
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Country style "ribs" seem to be cheapest and easiest to find in grocery stores here (NYC).
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Jan 7, 2014 05:04
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I love dry rub barbecue, but I have no outside space. It's not quite the same, but there's definitely a lot you can do in your oven -- just google for it.
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Jan 26, 2014 20:16
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What I've been doing in the oven so far is low/slow/moist at first, then finishing with the broiler or high temp. I like that, but report back if you try it the other way.
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Jan 27, 2014 15:40
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Trastion posted:So as I posted earlier I made 9 racks of ribs and a whole chicken (sorry didn't take after pics) for 8 people yesterday. Well 4 people canceled about a half hour before they were supposed to show up. And the chicken was for my wife, and any others, who won't eat the ribs. So we ended up having 9 racks of ribs for 3 people. We ate a little over 2 racks and I sent each of the guys home with 2 racks each.
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Aug 4, 2014 02:06
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I'm also taking a rack to a friend at work tomorrow though.
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What I've done so far (I want to say it was recommended by the amazing ribs guy) is: take a paper towel, get it wet, squeeze out almost all of the water; wrap ribs in it (on a plate); nuke at 50% of microwave power for 10 minutes. It works OK, but I'm still curious about other options.
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Aug 4, 2014 15:24
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BLARGHLE posted:I discovered today that the ribs I was planning to smoke had apparently gone bad. I'm guessing the freezer door getting left cracked open a couple of weeks ago was what killed them 
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Sep 14, 2014 23:32
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You can google "vacuum packed ribs smell" and see that it's super common. It is gross, but it's not the meat that smells, it's just the packaging. If you give it a minute and smell the meat itself, it'll be fine. If you're using it before the sell-by date, and the other meat it was stored with is perfect, and the ribs themselves smell fine, it's all good. All the vacuum-packed pork ribs I've made have been the same way -- I only get mine from one source, and maybe some producers are more prone to it than others?
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Sep 15, 2014 14:46
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Cimber posted:Local butcher is selling USDA Prime baby back ribs for 2.99/lb.
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Mar 28, 2015 22:03
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Wouldn't that be just 2-3 shoulders? To me, that doesn't seem like enough for 50. Pork shoulders are so cheap I would aim pretty high, worst case you have delicious leftovers you can send home with guests (or hoard).
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Jul 9, 2015 05:55
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While scaling up for a monster pork shoulder, I hosed up with the liquid smoke (my apartment has no outside space, so I can only fake barbecue). It's bad, guys. And I have two huge containers of pulled pork to get through. And there's only one of me. Any ideas to diffuse the flavor? I can't do tomatoes, so no chili, and I don't like drowning things in sauce.
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Sep 15, 2015 01:46
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I have favorite rubs, but I don't think I've ever had a bad rub. It's fun to play with because it's so low-stakes. When I'm cooking for groups, I often split racks of ribs in half and do a different rub on each half, then give everyone one rib with each rub and make them pick favorites. It sounds a little autistic, but it's fun for everyone, and it's always all over the place.
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Apr 8, 2017 18:44
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I've been looking everywhere for pork shank. Where did you find whole legs?
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May 27, 2017 03:46
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Somewhat Heroic posted:What is your favorite choice of pre-packaged rubs? I have been using Plowboy's Yardbird rub for pork and chicken and Bovine Bold for briskets. I have really like them both. They don't have MSG and don't seem to be full of chemicals. I went with those two at the suggestions of many people on the BBQ Brethren forum. I see a lot of others but don't know what to venture out next. You can also just make your own. It's basically impossible to gently caress up, you're going to end up with something tasty regardless. I often cut ribs into half- or third-racks and do a different rub on each piece, and make people compare for fun.
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Jun 8, 2017 00:34
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Looks beautiful! What did you rub it with that makes the grease so orange?
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Aug 24, 2017 16:19
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That guy was high on his own supply. It's illegal to use hormones in poultry (all poultry, no matter how chic or how factory-farm) in the US. They're big because commercial breeders breed for size. http://www.businessinsider.com/no-hormones-chicken-poultry-usda-fda-2016-3 https://globalnews.ca/news/1609753/study-shows-chicken-size-quadruples-in-60-years/
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Dec 4, 2017 17:19
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CapnBry posted:I am making a pork loin roast out out on the grill for dinner tonight-- sliced open, filled with pancetta garlic and rosemary, and rolled back up. I was just browsing google image search to see if there was something out there that looked appealing in case I wanted to change my mind and it is astounding how many people have posted recipes on their food blogs that clearly do not know there is a difference between the tenderloin and the loin. These are different things, do you also confuse a beef sirloin and tenderloin?! Also jeez, don't cook it to 160F.
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Feb 22, 2018 01:15
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Lawnie posted:Can we get a mod challenge in this forum: gitmo moneyson can only post pics of 5 different grilled or smoked meats in his next 5 posts, must include at least 1 pork butt
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Mar 5, 2018 23:29
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"Your next 5 posts should be pics of smoked meat" *posts 100 times about the concept of smoking meat into a cinder* *posts no pics*
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Mar 8, 2018 02:36
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It's not a great presentation or a great photo, both of which you know, but it doesn't look underdone to me. It did obviously lose a lot of liquid in the cutting.
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Mar 8, 2018 22:41
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A big colony of pregnant ferals isn't  , it's  . Look up TNR resources in your area.
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Mar 21, 2018 00:38
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If you just want to play with fire, which I understand, you can get a little backyard fire pit and poke it with sticks and throw a handful of dried leaves in it. You can do that at reasonable times of your choice, and not for 8-hour stretches beginning at ungodly hours.
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Apr 5, 2018 03:05
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How about saving up for a pork shoulder first
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Apr 9, 2018 05:59
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I've had amazing smoked prime rib (at a p fancy restaurant, haven't experimented with it myself). I would base the temps on Kenji's reverse-seared prime rib as a starting point.
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Apr 22, 2018 05:55
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If you're using Penzey's or Spice House spices, you have to pull back in general because they are a lot stronger than McCormick or whatever's been on your shelf for years. But rubs are really something where you can improvise with no harm done. If you want to halve the ginger next time, go for it. If you think it could take just a hint of cinnamon, give it a shot. It's easy to experiment and hard to make something actually bad.
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May 11, 2018 17:49
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I don't blame anyone for not reading it all, but he wanted the cuts to be made on the bone side because he wanted to pull the bones out and turn it into a mcrib sandwich.
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Jun 1, 2018 15:05
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They make fish tweezers, and it's a little easier if you curve a filet into a little hill so the bones stand out, but it's so much easier to do it after cooking. (Hot cooking -- if you cold smoke it you might be stuck.)
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Jun 14, 2018 21:24
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Tezcatlipoca posted:I've seen plenty of places selling beef for cheaper than pork ribs. Tezcatlipoca posted:he's also making poo poo up about the price.
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Jun 21, 2018 16:41
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That is kinda interesting but it doesn't have any data for any ribs?
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Jun 21, 2018 17:05
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Tomahawk steaks by definition have that big-rear end bone sticking out, causing it to look like a tomahawk. Your butcher must have cut it off, presumably for your convenience. It's not worth getting mad about since the meat is the same either way, but that's just a thick ribeye and not a tomahawk. I definitely wouldn't french the existing bone, since gnawing off what's attached to the bone is the best part. I would trim off a good amount of that excess fat past the eye, at least to that streak of lean, maybe even farther.
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Jul 27, 2018 01:23
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The trouble is it's hard to find actual liquid smoke; I think Wright's is the only findable brand. Colgin's, which is the top brand, is all molasses, vinegar, coloring, salt, etc.
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Aug 1, 2018 16:04
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Sorry for the imprecision, I should have said Colgin's features heavily and tastes of molasses, vinegar, coloring, salt, etc. It also includes water and "Natural _______ Smoke Flavor" so technically, yes, it is not all non-smoke ingredients, just mostly.
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Aug 1, 2018 17:52
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You can use citric acid instead of lemon juice to keep your rub dry and not mess with your bark.
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Sep 25, 2018 15:27
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| # ¿ Apr 29, 2024 08:16 |
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We definitely don't have cuts like that here. Here a pork shoulder is either whole or half, but either way it comes with the skin on and the bones in, and it includes the top of the arm. On the other hand, it's also under $1/lb. With that cut, tbh I would be tempted to do a pork pot roast, it just looks made for it. But it would also be delicious smoked or as carnitas
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Mar 5, 2019 16:20
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