Recent content by Bill Farmer

Did these big beef flanken ribs this weekend.

When I make my sauce I cook it. Not only do I feel the flavors meld together better, but it allows me to cook it down to get the correct consistency. Though, I do not feel the need to coat the meat with the sauce while it is warm.

Just curious as to who prefers spatchcocked (butterflied) chicken or beer can chicken. I prefer the spatchcocked chicken over beer can chicken as I feel it cooks with better flavor.

I started on a charbroil offset. I had to do all the modifications. It was ok, but that was quite a few years ago. They have made them with a thinner metal since then. If you really want a good stick burner, you are going to pay quite a bit more than $500.

buffalo wings

If you are not going to make sandwiches, you could do a "Z" cut on it and stuff it. I've used basil pesto and feta. Also apple butter with sliced apples. A Z cut is about 1/3 way down cut to about 1/2 inch, then 2/3 way down cut from the other direction to about 1/2 inch. Then lay it out...

Alton Brown did a good eats show making gyros. He used ground lamb and made a meatloaf type thing he places on a grill rotisserie.

After pulling the butt, I do add additional rub.

I've actually grilled beef liver. Turns out really good. Just ensure you oil the grates thoroughly. Wrap up some onions in a foil pouch with butter for liver and onions

I make and buy. I like Billy Bones rubs. https://shop.billybonesbbq.com/main.sc His XXX Cherry is good to add to other rubs. I really like his original and his beef maser.

I don't think there is any cheap cut of beef anymore. The internet has taught people how to cook all the cuts. I used to be able to get briskets in the mid 80s on sale for .39 a pound.

You may wish to check your thermometer.

Besides Ribs, brisket, pork butt, try a meatloaf

I usually use the garlic bologna. I score it with a diamond pattern about 1/4" depth. I use hickory wood. cover with a light coat of mustard and then apply the rub. I use Alton Brown's 8+3+1+1 rub ( 8 parts brown sugar, 3 parts Kosher salt 1 part chili powder, plus 1 part of mixed seasoning...

Interesting read: https://amazingribs.com/beer-can-chicken