Still working on my bread skills using the Forkish method. I got a Lodge enameled CI DO today so I could be true to his method. Crumb was much better this time. The taste was some of the best yet.
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Still working on my bread skills using the Forkish method. I got a Lodge enameled CI DO today so I could be true to his method. Crumb was much better this time. The taste was some of the best yet.-
hoovarmin On the Forkish recipes, I’m using training wheels so doing the first one, Saturday Bread, a straight, direct dough. I’ve made lots of pre-ferment doughs form the Reinhart books but not the Forkish one. I’m thinking of baking the book sequentially. My neighbors will be covered up in bread. 😎
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Doing some Beef Birria. Shout out to Finster and jfmorris for their Birria postings. Help me on making mine. I have never made it before and when I have had it, it was with goat. I did not like goat. Power to those who enjoy it. My daughter asked me to make this. It looks a bit ruddy, but underneath was a rich brown stew. Made into tacos and also served on the side as a stew with onions and cilantro. (sorry no pics).Attached FilesComment
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Pizza night here. Back bacon I made earlier in the week, ground pork, red pepper, black olives and mushrooms. And lots of cheese my wife said we needed to use up.
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Some flap meat cooked hot and fast on the Big Joe with Malcom's "The Steak Rub." I like Malcom's products, but I do not recommend his steak rub. I poured the entire contents in the trash to make room for other things in the pantry. This was fat on one end and thin on the other so everyone got to have a piece to their liking.Comment
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Got so wrapped up in the fire pit I forgot the bbq pork steak!
Pork Steak is my favorite way to use a pork butt! I know I know ( blasphemy) and I make some of the best pulled pork I’ve ever eaten, however the bbq pork steak was a childhood favorite. My old man loved them so more often then not if he lit the grill there was pork steak on it!
I season these the same way my pop taught me to this day. If it ain’t broke don’t fix it! Hell I even use his favorite KC Masterpiece cut with Jim Beam just how he did!
Also did my sweet potato steak fries and got big smiles from my girls.Comment
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Never saw a pork steak until I moved to Missouri. In South Dakota 30 years ago they cut the shoulders up into Country Style Ribs. 30 years ago I moved to Missouri, and there Pork Steaks were king. Couldn't hardly find a whole shoulder, they cut them all up into Pork Steaks. When I have a hog processed now I generally get the whole shoulders, but a couple of years ago I bought a hot that was already processed, and got some pork steaks. They were a nice change, probably should get some again.
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Three little piggies, gam, gamo and gammon. Was a short story.
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We are having a glorious Fall in the Pacific Northwest with chilly mornings and evenings, and warm sunny days. Celebrated that with NY Strips, baked potatoes, green salad, and a bottle of Terra Valentine Amore, a very nice red blend from Spring Mountain in Napa Valley.
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CHNeal I’ve now had this kettle for almost exactly a year. When I got it, I decided to cook on it exclusively for a year and see if it could hang with my big dogs (Hasty-Bake and WSM). It gets cooked on at least once a week, usually more like 3X. I have to say that this is an amazing cooker. It’s 90% as good as the Hasty-Bake that costs 4X and just about as good a smoker as the WSM aside from capacity.
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It’s our Thanksgiving up here this weekend, my son was gifted a pre-cooked Turkey with all the fixin’s by his employer.
....pre-cooked my arse, ya still gotta heat it up for three hours at 350 to serve it....
Anywho fired up the Keg and on the buzzard went
see what happenz
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Happy Thanksgiving! My grandparents used to rent rooms to college students. Usually about 6 of them. The college had a high percentage of Canadian students, and there were times when all of the students living with them were Canadian. Normally they ate at the school cafeteria, but when it was their Thanksgiving grandma would serve them dinner.
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hoovarmin I season them with;
Lowerys
Black Pepper
Onion Powder
Garlic Powder
Chili Powder
Paprika
Cumin
Just like my pops did..
Finster I cook these a bit harder then I would chops as I like the real crispy fat and slightly burnt bbq sauce so I cook them to 130ish indirect then move them over the coals to crisp and sauce. Ive never checked temps after sauce but I would guess after two flips and coats of sauce on both sides they come off at 150ish…still loose with all the sauce and fat.Comment
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bbqLuv I wish I could give a better answer then " just sprinkle them on" but I can’t.
My pops never measured a thing. That included how much Jim Beam in a glass or how many Budweisers it took to grill pork steaks.
Just a light dusting of each in that order is how I’ve been doing it since I was a teen learning the mysterious art of " grilln"
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Did a Dutch oven special today. First out: a no knead bread w plenty of salt. Then a 4 hour boeuf bourguignon. Real good food!
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About four weeks ago, I bought a nice 13 pound packer brisket from the UF Meat Market. Last night, I trimmed and separated it. Both pieces ended up about four and a quarter pounds. The point went into a cure solution to turn into corned beef and eventually pastrami. More on that later, provided it works out.
Here's the flat.
This was my most successful separation (and first not requiring a band-aid!), but the end result of that is a very thin piece of meat on one end. I dry brined it over night and then hit with Meathead's Red Meat Rub before putting it on the Kamado at 275 with a full water pan and a couple of chunks of oak. It cooked pretty fast (about 4 and a half hours) and went into a cooler wrapped in aluminum foil to rest. It probed mostly tender, but I was hesitant to go past 202 for fear of drying it out.
At the end of the cook:
Really nice smoke ring and perfect bend test.
It didn't look overly dry when sliced.
However, it had tightened up a bit during the four hour hold and I thought it tasted a little dry.
Since there was no point that I usually turn into burnt ends, we had to settle for some original style burnt ends from the crunchy bits at the thin end.
Anyway, our KC Style sauce took care of the dryness. It was accompanied with some of Meathead's Bourbon BBQ Baked Beans made with Rancho Gordo pintos.
And there's plenty of leftovers, since it was only the two of us.
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