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**Elton's BBQ** · March 10, 2024, 10:10 AM

Chili sunday..

**Troutman** · March 10, 2024, 12:50 PM

Several years ago I started a mini-series called Cheap Meats Make Good Eats. At the time I was on a quest to steer clear of expensive cuts that were killing my food budget and replaced them with something as delicious at bargain rates. Well today that rings true more than ever. Beef prices (along with other popular proteins) have gotten out of hand, no need to remind anyone who isn't living in a bubble.

So during that series I kept working with several lesser cuts of beef, especially chuck roast. Today, chuck can actually be had for less than brisket for crying out load. Not only that, it's every bit as good and a lot easier to prepare. Like many of you I don't need 15 pounds of brisket at any given time. Yea you can find all kinds of things to make with it but you can with chuck as well and it disappears much faster.

The chuck presented here was choice grade from my local grocery and was on sale for $3.50/pound. It had tons of marbling so either it was miss marked or choice has gotten better. Regardless I knew the way to cook it so I wasn't too worried. Went ahead and decided to cook it via SVQ which I hadn't done in a while, thus in keeping with the theme of Cheap Meats I did just that.

Bathed at 131*F for about 24 hours, rested under foil for about 2 hours then seared hard and fast over Fogo, this will rival even some cuts of rib steaks. Tender with a lot more beefy texture and flavor, I really like the way this works. Keeps Momma happy because she likes rare meat (won't eat it if it's gray) and eats just like steak.

Served here with roasted rosemary baby Yukon gold potatoes, baby carrots and sautéed mushrooms, I give you SVQ Medium Rare Chuck Roast. Even used the the bag purge in the mushroom sauté! Don't let that stuff go to waste, it's pure flavor gold!

**hoovarmin** · March 10, 2024, 04:26 PM

Just when I get over pneumonia, now I have a cold. So Kenji's 20 minute red curry chicken noodle soup was required. My neighbor has been sick for a week so I made enough for she and her husband as well. Sinuses are saying "thank you, Kenji." Kids are begging for milk. The chiffonade of basil is essential.

**Richard Chrz** · March 10, 2024, 05:37 PM

My wife has a few friends that have undergone surgery in the past week, so I offered to smoke ribs, make my potatoes, and bake a few ciabattas for them.

Kept one rack for us as well as potatoes.

**UFLawdog** · March 10, 2024, 05:44 PM

We had a bit of a feast today to celebrate my freshman son's return home from college. The ribs were slightly overcooked despite using a billows but everyone was happy.

On the WSM using JD lump and some post oak and apple
Spareribs
Mac and Cheese
Crabmeat stuffed, proscuitto wrapped scallops

On the kettle
Cheeseburgers

In the tumbler, a proper Mai Tai

Homemade apple pie

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**Oakgrovebacon** · March 10, 2024, 05:53 PM

Flat iron steaks over a new lump charcoal. Lit fast and cooked hot. I have found a meat market in a town about 40 miles away that has these flat iron steaks individually frozen at $6.99 lb. I try to keep a few, as they are very good. ( local Wal-Mart has fresh for $11.99)

**gboss** · March 10, 2024, 06:59 PM

Celebrating my father's birthday. He requested scallops or lamb. I decided to make scallops and lamb.

Cut the racks into double chops and grilled. Seared the scallops on cast iron. Roast potatoes, and charred asparagus.

He was pleased.

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**Panhead John** · March 10, 2024, 07:18 PM

Seafood extravaganza tonight. King crab legs, blackened shrimp and scallops. Crappy pics, I was in a hurry….🙄

https://youtube.com/shorts/yvfG6O6a2Tk?si=tv8vWLmTXCyQoRuB

**smokenoob** · March 10, 2024, 07:28 PM

Flank steak here, wish it was a bit more seared but came out tasty….👅
mebee reheat in dog buns tomorrow?

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**texastweeter** · March 10, 2024, 07:28 PM

Notice has been sent to any feral hogs that decide to try to raid the farm this year. Dad put out a 2nd trap, and I'm planning to get most of the work done on my model 94 in .45 colt this week. Unless you have a desire to end up like this, pass that plat by.

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**DTro** · March 10, 2024, 08:51 PM

Onion burgers cooked on cast iron and served with hash browns. There is a fry sauce on the potatoes. They didn't play well together, but the burgers were really good.

**SheilaAnn** · March 10, 2024, 10:38 PM

Simple stuff tonight…. Meatloaf, mashed, sautéed English peas.

**PGH_RAM** · March 11, 2024, 09:38 AM

I tried a Turkish recipe I haven't made before from one of my favorite chefs: Ozlem Warren. It's called "Karniyarik". Eggplant stuffed with lamb and tomatoes seasoned with Aleppo pepper. It was pretty easy to make, and tremendously flavorful. It's definitely a keeper.

**Johnny Booth** · March 11, 2024, 10:23 AM

Ribs. Abbreviated version.

Startup to clean smoke - 15 min.

Ribs on and just before wrap. Right about three hours.
They did not quite pass the bend test, but close enough and I did not want them any darker.

Ribs were done perfectly (for me). Bite off the bone, rather than fall off.
Took them next door to the In-Laws b/c FIL has been laid up and couldn’t get out of the house.

Again, I tried those Ace Post Oak splits (not chunks). I had some leftover.
The smoke was not bitter, but I may not be a Post oak fan. It just seems a little harsher than the oak we get here in Fl. I think maybe the stuff at Ace is made for adding to charcoal, rather than stick-burning?

**TripleB** · March 11, 2024, 10:26 AM

Smoked some ribs last night. Tried a new recipe out of "Going Whole Hog" by jroller. The recipe is "Watson's Unflipped Ribs". The rub in the recipe includes two aromatic powerhouses, ground cloves and nutmeg and the savory accompaniment cumin. The bulk of the rub is turbinado sugar. I smoked the ribs (3 racks, spares cut St. Louis style) on my KBQ at a temperature target range between 220-250 degrees. Small rack finished in 3 hours, the two larger racks 3.5 hours.

Very happy with how they came out, though I will incorporate some changes. Bit more salt in the rub and apply the spice mix and sugar mix separately. Interesting note in the recipe is to put a ridge of rub down the center of each rib rack (see pic) so that the sugar melts and spreads out over the ribs. I will say that the ribs were very moist during the cook, sometimes did not even need to spritze because the ribs were so moist.

Tenderness was fantastic. In the last pic you can see the rib with the competition bite. Meat cleanly pulled away from the bone, moist, a little tug, but no fall off the bone over doneness. The ribs were a beautiful mahogany color, which I always try to achieve. Sometimes my ribs come out too dark. The flavor, as mentioned above, needs some tweaking. Overall, very good. I'll make these again. Great cookbook so far. Recommend it to you "BBQ Aficionados".

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