What did you have for dinner?

[Fueri]

Fueri do use water when you smoke?

I didn't for these, but I do with larger pieces of meat, such as a briskets or a pork shoulder to keep them moist while smoking them.

with the ribs there was very little smoking time, ~20-30 mins, and then none after that so I didn't bother, as I figured the ribs would still be moist enough at that point.

 

[HereWeGoAgain]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

If I am not mistaken, a lot of your Philly Cheese Steak restaurants use Cheese Whiz.

Thats what I've found. And it really does make the best sandwich even though eating the stuff gives me the willy's.

 

[TNHarley]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

my problem was a sauce. I mean, it had cheese, but it needed some broth or something I think. Might add a little beef broth when I sear the steak next time?

I know what you mean.
You end up with a meat and melted cheese sandwich but it's kinda dry and rather bland.
Maybe go the route you use to make mild chile gravy for cheese enchiladas?

Make a medium dark roux but instead of adding chicken broth use beef broth.

I'd try 1/16 cup of beef tallow (if you can get it,I make my own)1/16 cup flour,start it on the stove top but finish it in a 375 oven until medium dark.
Then stir in some beef broth and simmer till blended.
You'll need at least a cup of broth but you'll really have to go by taste.

tallow? Isnt that lard or something?

 

[HereWeGoAgain]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

I finally nailed my white beans man. The last batch was amazing!

So'd you blend up a portion of the beans as I suggested,or did you go the blonde roux route?

 

[TNHarley]

Fueri do use water when you smoke?

I didn't for these, but I do with larger pieces of meat, such as a briskets or a pork shoulder to keep them moist while smoking them.

with the ribs there was very little smoking time, ~20-30 mins, and then none after that so I didn't bother, as I figured the ribs would still be moist enough at that point.

I heard that from someone and tried it a couple weeks ago. I did it on ribs and a beef roast. I could tell a difference!

 

[TNHarley]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

I finally nailed my white beans man. The last batch was amazing!

So'd you blend up a portion of the beans as I suggested,or did you go the blonde roux route?

blended them. Best decision I ever made.. lol

 

[HereWeGoAgain]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

my problem was a sauce. I mean, it had cheese, but it needed some broth or something I think. Might add a little beef broth when I sear the steak next time?

I know what you mean.
You end up with a meat and melted cheese sandwich but it's kinda dry and rather bland.
Maybe go the route you use to make mild chile gravy for cheese enchiladas?

Make a medium dark roux but instead of adding chicken broth use beef broth.

I'd try 1/16 cup of beef tallow (if you can get it,I make my own)1/16 cup flour,start it on the stove top but finish it in a 375 oven until medium dark.
Then stir in some beef broth and simmer till blended.
You'll need at least a cup of broth but you'll really have to go by taste.

tallow? Isnt that lard or something?

Rendered beef fat.
When ever I do brisket I save the fat trimmings until I get about 4 or 5 lbs of it.
Put it on the stove on low and add about two cups water to start or you'll burn the fat which will ruin it.
Once you get some fat melted the water will evaporate leaving you with just the fat.
It'll take about 24 hours to render down.
When finished strain through several layers of cheesecloth.
If done right you'll end up with a pure white tallow once it hardens back up.
The shit is excellent for any type frying where a hint of beef flavor is desirable.

 

[Fueri]

Fueri do use water when you smoke?

I didn't for these, but I do with larger pieces of meat, such as a briskets or a pork shoulder to keep them moist while smoking them.

with the ribs there was very little smoking time, ~20-30 mins, and then none after that so I didn't bother, as I figured the ribs would still be moist enough at that point.

I heard that from someone and tried it a couple weeks ago. I did it on ribs and a beef roast. I could tell a difference!

yep, the theory is that the water condenses on the meat and helps the smoke particles stick. and I think it works.

the guy on that site actually ran an experiment to illustrate it, hired scientists etc., and his conclusion also is that it works.

 

[TNHarley]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

Philly Cheesesteaks can be tricky.
I hate to admit it but the only way we've gotten close is to use cheese whiz from the jar.
It's what's recommended in a lot of recipes although it goes against the grain to use it.

my problem was a sauce. I mean, it had cheese, but it needed some broth or something I think. Might add a little beef broth when I sear the steak next time?

I know what you mean.
You end up with a meat and melted cheese sandwich but it's kinda dry and rather bland.
Maybe go the route you use to make mild chile gravy for cheese enchiladas?

Make a medium dark roux but instead of adding chicken broth use beef broth.

I'd try 1/16 cup of beef tallow (if you can get it,I make my own)1/16 cup flour,start it on the stove top but finish it in a 375 oven until medium dark.
Then stir in some beef broth and simmer till blended.
You'll need at least a cup of broth but you'll really have to go by taste.

tallow? Isnt that lard or something?

Rendered beef fat.
When ever I do brisket I save the fat trimmings until I get about 4 or 5 lbs of it.
Put it on the stove on low and add about two cups water to start or you'll burn the fat which will ruin it.
Once you get some fat melted the water will evaporate leaving you with just the fat.
It'll take about 24 hours to render down.
When finished strain through several layers of cheesecloth.
If done right you'll end up with a pure white tallow once it hardens back up.
The shit is excellent for any type frying where a hint of beef flavor is desirable.

holy shit man. Awesome!

 

[HereWeGoAgain]

mmmmmm I love cream cheese.

me too! but it is easy to have too much. I put a little in alfredo sauce. if it put too much, my wife lets me know lol

I am coming to your house next time!! LOL

What meat do you use? I can't stomach any that is too greasy.

come on!
I use chicken or steak with the alfredo. For the cheesesteaks, I used ribeye. They are as cheap as sirloin right now.

Well yum again. Sounds to me like you have it down!

I love to cook. wish I would have went to school for it, honestly. I would even consider it a hobby. I just make stuff up just to try something new. <<<<that's where good food comes from!

The only cooking class i've ever considered was Saucier classes.
Everything you cook from meat,toppings,soups,gravy's you name it can be improved with the understanding of sauces.

 

[HereWeGoAgain]

Tried a new bbq rib recipe over the weekend.

amazingribs.com

did this with the KC style sauce found here

amazingribs.com


The best ribs I've ever made, hands-down. You might need some equipment, such as a probe to monitor your grill temp, some herbs for the rub, smoking wood (I went with apple chunks), and maybe some items for the bbq sauce recipe, but if you just follow the directions these are simply fantastic.

yer welcome....

I grill 3-5 times a week, and smoke something once or twice a week.
I have 4 apple trees, 2 pear and 2 peach trees. I have wood for years. The bottom part of my peach trees are dead, so I been using that. Late this fall, I am going to trim them all up and keep the wood.
Did you use a mop sauce? I mastered mop sauce. I make some ridiculous ribs..

I didn't use a mop sauce. The only time I've used that is when doing a whole pig.

I let the rub set up overnight to get a good bark, which I did, then basted the sauce on to caramelize it just before serving.

It was seriously good stuff.

If you're a bbqer check that guy's site out. Lots of good recipes there.

The ribs were so good I'm doing the pulled pork this weekend....

I use rub, but I don't let it sit overnight. Maybe I will try that!
I generally do the rub for spice and brown sugar(good bark). I use mop for all kinds of flavors. Dark beer, apple butter, salt, red pepper, ketchup mmmmm

Try Turbinado sugar next time.
It has a higher melting point than refined sugars and wont burn as easy.

 

[TNHarley]

Tried a new bbq rib recipe over the weekend.

amazingribs.com

did this with the KC style sauce found here

amazingribs.com


The best ribs I've ever made, hands-down. You might need some equipment, such as a probe to monitor your grill temp, some herbs for the rub, smoking wood (I went with apple chunks), and maybe some items for the bbq sauce recipe, but if you just follow the directions these are simply fantastic.

yer welcome....

I grill 3-5 times a week, and smoke something once or twice a week.
I have 4 apple trees, 2 pear and 2 peach trees. I have wood for years. The bottom part of my peach trees are dead, so I been using that. Late this fall, I am going to trim them all up and keep the wood.
Did you use a mop sauce? I mastered mop sauce. I make some ridiculous ribs..

I didn't use a mop sauce. The only time I've used that is when doing a whole pig.

I let the rub set up overnight to get a good bark, which I did, then basted the sauce on to caramelize it just before serving.

It was seriously good stuff.

If you're a bbqer check that guy's site out. Lots of good recipes there.

The ribs were so good I'm doing the pulled pork this weekend....

I use rub, but I don't let it sit overnight. Maybe I will try that!
I generally do the rub for spice and brown sugar(good bark). I use mop for all kinds of flavors. Dark beer, apple butter, salt, red pepper, ketchup mmmmm

Try Turbinado sugar next time.
It has a higher melting point than refined sugars and wont burn as easy.

Fuckin TN.. never heard of it. You are just full of fun facts aint ya? lol
I need to get more cultured..

 

[HereWeGoAgain]

Tried a new bbq rib recipe over the weekend.

amazingribs.com

did this with the KC style sauce found here

amazingribs.com


The best ribs I've ever made, hands-down. You might need some equipment, such as a probe to monitor your grill temp, some herbs for the rub, smoking wood (I went with apple chunks), and maybe some items for the bbq sauce recipe, but if you just follow the directions these are simply fantastic.

yer welcome....

I grill 3-5 times a week, and smoke something once or twice a week.
I have 4 apple trees, 2 pear and 2 peach trees. I have wood for years. The bottom part of my peach trees are dead, so I been using that. Late this fall, I am going to trim them all up and keep the wood.
Did you use a mop sauce? I mastered mop sauce. I make some ridiculous ribs..

I didn't use a mop sauce. The only time I've used that is when doing a whole pig.

I let the rub set up overnight to get a good bark, which I did, then basted the sauce on to caramelize it just before serving.

It was seriously good stuff.

If you're a bbqer check that guy's site out. Lots of good recipes there.

The ribs were so good I'm doing the pulled pork this weekend....

I use rub, but I don't let it sit overnight. Maybe I will try that!
I generally do the rub for spice and brown sugar(good bark). I use mop for all kinds of flavors. Dark beer, apple butter, salt, red pepper, ketchup mmmmm

Try Turbinado sugar next time.
It has a higher melting point than refined sugars and wont burn as easy.

Fuckin TN.. never heard of it. You are just full of fun facts aint ya? lol
I need to get more cultured..

Got a head start when i was in my twenties being a member of the Whisky River cookers BBQ team.
Got bored with just BBQing so I branched out.
Once I started researching the position of the Saucier I discovered a whole new layer of flavor.
Finally nailed the enchilada sauce that I've searched the internet for years for and could never find and it was due to learning some basic Saucier technics.

 

[HereWeGoAgain]

Tried a new bbq rib recipe over the weekend.

amazingribs.com

did this with the KC style sauce found here

amazingribs.com


The best ribs I've ever made, hands-down. You might need some equipment, such as a probe to monitor your grill temp, some herbs for the rub, smoking wood (I went with apple chunks), and maybe some items for the bbq sauce recipe, but if you just follow the directions these are simply fantastic.

yer welcome....

I grill 3-5 times a week, and smoke something once or twice a week.
I have 4 apple trees, 2 pear and 2 peach trees. I have wood for years. The bottom part of my peach trees are dead, so I been using that. Late this fall, I am going to trim them all up and keep the wood.
Did you use a mop sauce? I mastered mop sauce. I make some ridiculous ribs..

I didn't use a mop sauce. The only time I've used that is when doing a whole pig.

I let the rub set up overnight to get a good bark, which I did, then basted the sauce on to caramelize it just before serving.

It was seriously good stuff.

If you're a bbqer check that guy's site out. Lots of good recipes there.

The ribs were so good I'm doing the pulled pork this weekend....

I use rub, but I don't let it sit overnight. Maybe I will try that!
I generally do the rub for spice and brown sugar(good bark). I use mop for all kinds of flavors. Dark beer, apple butter, salt, red pepper, ketchup mmmmm

Try Turbinado sugar next time.
It has a higher melting point than refined sugars and wont burn as easy.

Fuckin TN.. never heard of it. You are just full of fun facts aint ya? lol
I need to get more cultured..

Most grocery stores carry it.

 

[Lucy Hamilton]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

"I need to do some tweeking tonight"

No comment

 

[TNHarley]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

"I need to do some tweeking tonight"

No comment

yea, I walked right into that one lol

 

[TNHarley]

there was supposed to be a period after tweeking lol

 

[Kat]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

"I need to do some tweeking tonight"

No comment

yea, I walked right into that one lol

umm what does it mean?

 

[Lucy Hamilton]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

"I need to do some tweeking tonight"

No comment

yea, I walked right into that one lol

You did, and as I'm on the ball tonight, I wasn't about to miss that opportunity to comment no comment

 

[Lucy Hamilton]

Last night I made philly cheesesteak. it was ok. I need to do some tweeking
tonight I am making a shrimp boil. shrimp, sausage, red potatoes and sweet corn. YUM

"I need to do some tweeking tonight"

No comment

yea, I walked right into that one lol

umm what does it mean?

Um, no comment