Food Porn

Discussion in 'Non Sports' started by ButlerNut, Jul 6, 2020.

  1. DawgsMD

    DawgsMD Forum Psychiatrist VIP Member

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    Bazinga!


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  2. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    If this isn't the mantra of every grilling chef out there, I don't know what is.
     
  3. dawgs2014

    dawgs2014 Well-Known Member

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    For sure, it still frustrates me when I make something bad, but I’ve learned with barbecue you don’t cook with recipes, you cook with feel and so developing the feel is part of the process.


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  4. willisbrown

    willisbrown Well-Known Member

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    This is so true. When I first joined my bbq team in Memphis in 2010...I knew how to cook but I had no idea how to really BBQ. I knew I liked it. Participating in those comtests and having all the practice cooks, I got really good at the "patience" and the "feel" of it. Ribs and brisket are a pain in the ass but you have to base it what is right in the moment with both. And, every rib or brisket cook is a different cook. Not one will be the same. The key is keeping things tender and knowing how much you really feel like messing with the meat as it cooks. Also, enviornment...like at my condo or my parents' house, there is no smoker. A grill and an oven. I choose oven because I have a hard time with ribs on a grill. Give me a smoker where I can maintain temp and choke it when needed...I choose smoker.

    I generally know *how* I want to make them, but...each cook has it's own identity...it's like dealing with clients...not one is the same. You have to go into bbq cooking with feel not so much some southern cookbook. Saying that...to all I say this:

    Couple things I do when I do cook them...before I initially put them in/on I slather them with yellow mustard and chopped yellow or white onion and let them cook in that for the firs 90 or so minutes before I start really hitting them with rub. And I rub them with both cinnamon and a cajun bbq rub. I don't really put much sauce on them but when I do it's usually brown sugar bbq sauce. So they turn out with a little sweet heat to them.
     
  5. dawgs2014

    dawgs2014 Well-Known Member

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    I turn whatever sauce I’m using into a glaze by cutting it with apple cider vinegar. I’m going for more sticky feel than wet. Wet overwhelms the meat, sticky complements it.


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  6. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    Willis - I too entered several BBQ competitions and learned so much from my team. Agree with a lot of what you said there. So much of BBQ is feel and personal preference.

    I prefer the St. Louis Style pork steaks, where they are boiled in beer, grilled for a few minutes each side, and then finished in BBQ sauce in the oven.

    But I prefer pork chops and ribs on the grill, with a dry rub and a glaze (similar to Dawgs 2014 idea).

    Damn, now I need to grill again!
     
  7. dawgs2014

    dawgs2014 Well-Known Member

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    So I had never considered pork steaks as something I’d even want to do until I watched the netflix barbecue mini series on Snow’s bbq in Texas. I don’t have a charcoal grill at my apartment (I love charcoal so much) because I’m space limited with a balcony, but can’t wait to try them when I do have access.

    What I’ve seen with them is to cut a shoulder about 2” and cook low and slow over direct coals-is that similar to how you do them?


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  8. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    Nope...I always indirect cook my pork steaks if I am not doing St. Louis style. If I am just grilling and basting as I cook them, I always use indirect. Either on the gas grill with far burner on only (and chips) or on charcoal grill with a steel plate holding charcoal on half the grill and cooking on the other half.
     
  9. butlerguy03

    butlerguy03 Well-Known Member

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    Can someone point me in the right direction for St. Louis Style Ribs for a pork beginner on a traditional charcoal Weber grill? (how many qualifiers did I just use?)
     
  10. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    Cookie Rookie is basically cooking for dummies book (no offense to your skills). But it makes it very simple for anyone to follow:

    https://www.thecookierookie.com/st-louis-grilled-ribs-recipe/
     
  11. butlerguy03

    butlerguy03 Well-Known Member

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    No offense taken. I have plenty of grill skills with beef, chicken, and veggies - just not any with pork. I love StL style ribs. Thanks for the link!
     
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  12. willisbrown

    willisbrown Well-Known Member

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    On a weber the best thing I can advise is echoing nut and saying indirect heat is the best. I'm not sure if your grill has a temp gauge but if it does, the trick is choking it down to around 200-225 for the majority of the cook. And that way is a long cook but allows for the most tender/flavorful meat.

    Now, when I don't have access to a smoker I simply use my oven (I know, messy and boring) but it's easier to remove and replace so you can keep doctoring them. With STL ribs I usually set my time for 5 hours. I set the over at 225...let that be the case for about 3 hours then once I put my final touch of rub and a little sauce, I'll put it at 200 and let them sit in there for about 2 hours. The end result is insane tenderness. But you lack the grill taste a little. Even so, I go to that vs trying them on a traditional grill. JMO.
     
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  13. ButlerGoalie

    ButlerGoalie Well-Known Member

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    Best trick I learned with my Weber gas grill was intentionally tripping the the gas leak guard by turning on the burner before the gas. Not sure it’s safe (haven’t had any issues yet) but it keeps the heat right at 225 or so.


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  14. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    That's the hardest part on my gas grill...keeping the temp just right.
     
  15. seadawg

    seadawg Well-Known Member

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    White bass fish fry tomorrow...Yee haw!
     
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  16. DawgsMD

    DawgsMD Forum Psychiatrist VIP Member

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    Just got invited by brother and sister in law for Jack Rubys “dinner at home” - massive shrimp cocktail, filet, asparagus, Mac and cheese, bread and house salad. Delish. Nothing like a medium rare filet.


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  17. WestLoopDog

    WestLoopDog Well-Known Member VIP Member

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    Wrong, Doc. Ribeye all the way. :)
     
  18. DawgsMD

    DawgsMD Forum Psychiatrist VIP Member

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  19. ButlerNut

    ButlerNut Well-Known Member VIP Member

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    So I did a thing tonight...

    Pic 1 - dinner cooking
    Cheesy potato packets
    Ground sirloin on texas toast
    Hot dogs (not me)
    Asparagus

    Pic 2 plated with an ice cold beer

    I add my own seasonings to the ground beef and mash my own patties. I use garlic, worcestershire sauce, cumin, hint of oregano. Mash the patty and let sit before grilling

    Weekend baby!!!!! 1002201855.jpeg 1002201911a_HDR.jpeg

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    Last edited: Oct 2, 2020
    bumba, pjohnsto2003, Tentozen and 4 others like this.

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