What's cookin' this weekend???
- Thread starter TOM BAUER
- Start date
Lou Tarnay
TVWBB Fan
I've had 10 pounds of pork belly in the brine for 4 days. I bought one of those cold smoker devices, and I have the oak sawdust to fuel it. I used Alton Brown's scrap iron chef recipe for the brine (modified a bit). I'm so stinking excited to make my first home made bacon!
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TOM BAUER:
Also picked up a 12# briskit for $1.83 lb--wondered if anyone has turned a briskit into hamburger and if so, how much fat to trim off??? </div></BLOCKQUOTE>
Brisket burgers are really good. Try for ~20% fat in the burger meat. If in doubt, leave the fat in there.
I'm grilling chicken tomorrow and some nice thick pork chops I picked up today on Sunday
Also picked up a 12# briskit for $1.83 lb--wondered if anyone has turned a briskit into hamburger and if so, how much fat to trim off??? </div></BLOCKQUOTE>
Brisket burgers are really good. Try for ~20% fat in the burger meat. If in doubt, leave the fat in there.
I'm grilling chicken tomorrow and some nice thick pork chops I picked up today on Sunday
K Kruger
TVWBB 1-Star Olympian
I only trim the hard fat on briskets before grinding.
This weekend: pear and brie quesadillas, guajillo-blueberry crema; evoo-poached albacore tuna salad; seared halibut, toasted orzo-pine nut 'pilaf', sautéed cucumber, shallot-jícama relish; coffee-cocoa-rubbed tri-tip, sides tbd.
This weekend: pear and brie quesadillas, guajillo-blueberry crema; evoo-poached albacore tuna salad; seared halibut, toasted orzo-pine nut 'pilaf', sautéed cucumber, shallot-jícama relish; coffee-cocoa-rubbed tri-tip, sides tbd.
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
This weekend: pear and brie quesadillas, guajillo-blueberry crema; evoo-poached albacore tuna salad; seared halibut, toasted orzo-pine nut 'pilaf', sautéed cucumber, shallot-jícama relish; coffee-cocoa-rubbed tri-tip, sides tbd. </div></BLOCKQUOTE>
In the words of the immortal Jack Benny, now cut that out!
This weekend: pear and brie quesadillas, guajillo-blueberry crema; evoo-poached albacore tuna salad; seared halibut, toasted orzo-pine nut 'pilaf', sautéed cucumber, shallot-jícama relish; coffee-cocoa-rubbed tri-tip, sides tbd. </div></BLOCKQUOTE>
In the words of the immortal Jack Benny, now cut that out!
BB ribs for the 2nd weekend in a row, and the 3rd out of the last 4(did spares that weekend).
Got em' for $2.99/lb un-enhanced, fresh ribs. Ill do them tomorrow in the afternoon.
Also got a BRT sirloin tip roast. Ill do that tomorrow with the ribs to have it ready to slice for Sunday's games. Ill rub the roast tonight with garlic powder, black pepper, grouhnd yellow mustard, ground rosemary, onion powder, etc. then apply kosher salt tomorrow before smoking gonna smoke it to 130 then pull it to rest. Looking for rare-medium rare..
Ill use lump, cherry, and a little hickory
Another warm weekend compared to the smokes I did at the beginning of the month. Looking at 40 degrees tomorrowm maybe some rain. Its all good.
Got em' for $2.99/lb un-enhanced, fresh ribs. Ill do them tomorrow in the afternoon.
Also got a BRT sirloin tip roast. Ill do that tomorrow with the ribs to have it ready to slice for Sunday's games. Ill rub the roast tonight with garlic powder, black pepper, grouhnd yellow mustard, ground rosemary, onion powder, etc. then apply kosher salt tomorrow before smoking gonna smoke it to 130 then pull it to rest. Looking for rare-medium rare..
Ill use lump, cherry, and a little hickory
Another warm weekend compared to the smokes I did at the beginning of the month. Looking at 40 degrees tomorrowm maybe some rain. Its all good.
Joe M. (Smokin' Joe)
New member
Did Dave just drop an EVOO on us? When did Rachel Ray join the forum? However, the menu sounds great.
BB's & ABTs here
BB's & ABTs here
BILL S (BUCKBEAR)
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TOM BAUER:
Just picked up a package of baby backs at Cash n'xxxxx in Bellevue for $2.47 lb. Also picked up a 12# briskit for $1.83 lb--wondered if anyone has turned a briskit into hamburger and if so, how much fat to trim off??? </div></BLOCKQUOTE>
Doing 2 10 1/2 lb pork shoulders tomorrow and lots of moink balls & abt's. round 2 with my own homemade meatballs. Smoker ready, will start in about 4 hours. Sunday doing my first turkey, so far I've been lucky hope turkey goes well.
Just picked up a package of baby backs at Cash n'xxxxx in Bellevue for $2.47 lb. Also picked up a 12# briskit for $1.83 lb--wondered if anyone has turned a briskit into hamburger and if so, how much fat to trim off??? </div></BLOCKQUOTE>
Doing 2 10 1/2 lb pork shoulders tomorrow and lots of moink balls & abt's. round 2 with my own homemade meatballs. Smoker ready, will start in about 4 hours. Sunday doing my first turkey, so far I've been lucky hope turkey goes well.
