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Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
the pork was a big hit the other day so i'm doing another one right now..8 lbs..should be done around 9-10 tonight.. already have most of it spoken for from all the neighbors
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
i've had a rack of st louis ribs in the sous vide for the past 30 hours. they'll be done tonight, at which time i'll broil them (or torch them) briefly.
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
Chris_H_2 wrote:
i've had a rack of st louis ribs in the sous vide for the past 30 hours. they'll be done tonight, at which time i'll broil them (or torch them) briefly.
nice...i just threw a chicken in a pot too make for this weeks dog food...the house is smelling nice
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday
Last edited by doug rr on Sat May 09, 2020 4:18 pm, edited 2 times in total.
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
wease wrote:
Share your rub recipe
nothing fancy or homemade....for both pork and brisket i coat in french's yellow mustard and use either a local rub called Jezebel and I also order the rub from salt lick down near austin...
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
for 5-6 lbs of ribs:
3 Tbs of paprika 2 Tbs of kosher salt 2 Tbs of brown sugar 1 tsp of ground black pepper 1 tsp garlic powder 1 tsp of onion powder 1/4 tsp of cayenne pepper
Joined: Sat January 05, 2013 1:57 pm Posts: 32433 Location: Where everybody knows your name
Chris_H_2 wrote:
for 5-6 lbs of ribs:
3 Tbs of paprika 2 Tbs of kosher salt 2 Tbs of brown sugar 1 tsp of ground black pepper 1 tsp garlic powder 1 tsp of onion powder 1/4 tsp of cayenne pepper
This is quite similar to what I use for ribs. I do 1/4 Tbs of cayenne. It’s the only time I can get Mrs Wease to eat something kinda hot. Any other time she doesn’t like hot stuff.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
doug rr wrote:
a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday
i'm about to put on gloves and trim this beautiful fat bastard..
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
doug rr wrote:
doug rr wrote:
a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday
i'm about to put on gloves and trim this beautiful fat bastard..
damn, this is meat jello...ive put the burnt ends into a giant pot of baked beans that are now starting to simmer on the grill..
Joined: Sat January 05, 2013 1:57 pm Posts: 32433 Location: Where everybody knows your name
doug rr wrote:
doug rr wrote:
doug rr wrote:
a friend is bringing me a 14 lb prime brisket later today...i'm going to throw it on the egg tomorrow for about 20 hours and feed all the neighbors on sunday
i'm about to put on gloves and trim this beautiful fat bastard..
damn, this is meat jello...ive put the burnt ends into a giant pot of baked beans that are now starting to simmer on the grill..
Go thru your baked bean making process. Do you start with a can of pork and beans?
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
Joined: Sun September 15, 2013 5:50 am Posts: 22294
wow to all of this
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Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
you sound like the last 50 years of my mother making dinner after dinner for my dad and the family
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
Chris_H_2 wrote:
doug rr wrote:
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
you sound like the last 50 years of my mother making dinner after dinner for my dad and the family
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
doug rr wrote:
Chris_H_2 wrote:
doug rr wrote:
so like most other times, i spend 20 hours cooking awesome meat and i hardly got to enjoy any of it myself..its was gone quickly but thats good..im doing a prime rib tomorrow only to turn it into french dips for everyone
you sound like the last 50 years of my mother making dinner after dinner for my dad and the family
i need a better plan
what's it gonna take to get me to convince you to invest in a sous vide?
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