Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[GloryDayz]

Originally Posted by lewdog

Late to the party but I always go with a pretty heavy dosing of plain yellow mustard before applying the rub for smoking. You can't taste it but it does seem to keep the meat more moist when it's done, overnight especially.

It's the only way I do it now thanks to GloryDayz.

I love you too. No homo...

[GloryDayz]

Originally Posted by Reerun_KC

Sent from my iPhone using Tapatalk

****ing AWESOME!!!! Yum!!!

[GloryDayz]

Originally Posted by BucEyedPea

Compared to yellow mustard, it has white wine or verjuice in it and it is a brown mustard seed. Yellow has a more vinegary taste.

White wine... Verjuice... Seed... I see where you're headed.

Are you having morning sickness?

[cooper barrett]

I am not going with the tenderizing aspect at least not from what she did in the video. tenderness of BBQ is caused by slow cooking in its own natural fat, water and connective tissues as they break down. You want mushy/mealy ribs brine em in a vinegar based liquid.

Recipe for yellow mustard
1/4 cup water
4 tablespoons dry ground mustard
3 tablespoons white distilled vinegar
1/2 teaspoon Wondra flour
1/4 teaspoon plus 1/8 teaspoon kosher salt
1/8 teaspoon turmeric
Pinch garlic powder
Pinch paprika

Sorry, but I have been doing this for a long time and when I used mayo to bind the rub vs mustard, I get the same flavor and tenderness. (Yes, it's more like rubbing with olive oil before seasoning)
The whole theory is that you rub the mustard onto the meat and cover with your rub. You let it sit until the dry rub is moist (women hate when I used that word) then rinse and repeat, until all surfaces are covered. When you rub the ribs with spices, using no binder, they don't intermingle(develop) as well nor seal as well and therefore dry out on the outsides.
Without the slather, I have to baste my ribs but when I use a generous amount of mustard and apply seasoning as I said, I never do. I don't wrap, I cover. I do smoke with a water pan under and besides the fire (2 of them) to get both steam and a moist environment ( I know).

Oh, My rub does not have salt (I apply sea salt flakes after cooking and before resting) I start out with ice cold ribs, not room temperature because you get more smoke flavor and a better smoke ring, especially on butts and briskets.

if we want to get into the chemistry of a smoke ring, I guess we could....

Originally Posted by GloryDayz

Who knows, maybe it does...

http://www.foxnews.com/food-drink/20...-champion.html



I'm fine with it. I'm old, my ribs are pretty tasty, and people ask me to make them.

[Pepe Silvia]

I made a bunch of taco meat last night so I had it for left overs again, I ate about 20 tacos between yesterday and today.

[GloryDayz]

Originally Posted by cooper barrett

I am not going with the tenderizing aspect.

Sorry, but I have been doing this for a long time and when I used mayo to bind the rub vs mustard, I get the same flavor and tenderness. (Yes, it's more like rubbing with olive oil before seasoning)
The whole theory is that you rub the mustard onto the meat and cover with your rub. You let it sit until the dry rub is moist (women hate when I used that word) then rinse and repeat, until all surfaces are covered. When you rub the ribs with spices, using no binder, they don't intermingle(develop) as well nor seal as well and therefore dry out on the outsides.
Without the slather, I have to baste my ribs but when I use a generous amount of mustard and apply seasoning as I said, I never do. I don't wrap, I cover. I do smoke with a water pan under and besides the fire (2 of them) to get both steam and a moist environment ( I know).

Oh, My rub does not have salt (I apply sea salt flakes after cooking and before resting) I start out with ice cold ribs, not room temperature because you get more smoke flavor and a better smoke ring, especially on butts and briskets.

if we want to get into the chemistry of a smoke ring, I guess we could....

Well, asshole, I'll try mayo....

And if it's not awesome I'll troll you like Cosmo on a AIDS whore... If it's awesome, I'll rep you...

But it'll be a while before I do pork ribs again, I'm working on finding the abs that I remember seeing a while back...

I'm really not, I'm just too lazy...

[cooper barrett]

Originally Posted by PackerinMo

I made a bunch of taco meat last night so I had it for left overs again, I ate about 20 tacos between yesterday and today.

Kitchen sink soft tacos are my faves.

Give me some soft tortillas and taco meat and I will invent something new every time to stuff into them.

For lunch I rubbed ghost pepper slivers on to a warm tortilla and tossed a half a burger, tomato, lettuce, cream cheese with "A Scorned Woman" sauce stirred in to kick it up. It wasn't pretty but 2 of those and some lawn mower beer hit the spot.

[cooper barrett]

Threat notated!

I edited my post so read it again and I will (cough) respect your opinion...

You know those ribs in the video were brined, injected, and probably bio-engineered. I have a pump system followed by a vacuum to use when competing as you can't get a good brine unless you do. (too much salt or seasonings can kill the flavor of the meat, you just want the moisture to reach saturation as best possible, not change the texture or flavor of the meat. Judges hate that, BBQ fans hate that, Applebee's and Chili"s live off of it.

Originally Posted by GloryDayz

Well, asshole, I'll try mayo....

And if it's not awesome I'll troll you like Cosmo on a AIDS whore... If it's awesome, I'll rep you...

But it'll be a while before I do pork ribs again, I'm working on finding the abs that I remember seeing a while back...

I'm really not, I'm just too lazy...

[Pepe Silvia]

Originally Posted by cooper barrett

Kitchen sink soft tacos are my faves.

Give me some soft tortillas and taco meat and I will invent something new every time to stuff into them.

For lunch I rubbed ghost pepper slivers on to a warm tortilla and tossed a half a burger, tomato, lettuce, cream cheese with "A Scorned Woman" sauce stirred in to kick it up. It wasn't pretty but 2 of those and some lawn mower beer hit the spot.

I like to throw in some fritos and sour cream when I make soft tacos.

[GloryDayz]

Originally Posted by cooper barrett

Threat notated!

I edited my post so read it again and I will (cough) respect your opinion...

You know those ribs in the video were brined, injected, and probably bio-engineered. I have a pump system followed by a vacuum to use when competing as you can't get a good brine unless you do. (too much salt or seasonings can kill the flavor of the meat, you just want the moisture to reach saturation as best possible, not change the texture or flavor of the meat. Judges hate that, BBQ fans hate that, Applebee's and Chili"s live off of it.

I'm harmless.

Sent from my SAMSUNG-SM-G920A using Tapatalk

[cooper barrett]

Originally Posted by GloryDayz

I'm harmless.

Sent from my SAMSUNG-SM-G920A using Tapatalk

That's not what the Phlebotomist said!!!!

[RobBlake]

Cooper give me a good burger via stove top recipe

[Nickhead]

egg foo yung with buttered rice tonight

[cooper barrett]

Originally Posted by RobBlake

Cooper give me a good burger via stove top recipe

RB I hope this is what you had in mind.

Funny you asked as this is what I had this for lunch except mine was cut in half and served on flour tortillas

I use a mix of brisket, short rib, and for sirloin, as I hardly ever buy hamburger, (you use what you like) patted out into 2 patties, guessing 1/5 lb each. 1/3rd pounder total?
Thin slice 1/4 white habanero pepper (no seeds please) or whatever flavor or variety you like (Habs have a thin flesh and are easy to finely julienne and they taste good too)
Cube (small 1/8") Irish white cheddar to your liking (or other hard cheese) as you want a high melting point. The less fat in the cheese the harder it is, so hard Italian cheese works too.

Press the pepper slivers into EACH salted patties (one side each) USING GLOVES OR UTENSILS!!! *** think before you rub your eyes hours later!!!
then place the cheese cubes evenly onto patties on top of the habs, gently pressing it info the meat.
Then press the two patties together and seal the edges (Tip: the outside edge of the burger should be thicker than the middle)
Season the outside, both sides, with sea or kosher salt and fresh ground super course pepper. if you like black pepper you can smash it.

To cook, use a heavy sauce pan (yes sauce pan) or a saute pan if you prefer preheating to hot hot, without damaging the pan. Add a little VOO, with a silicon brush, and immediately yet gently lay the burger into the pan as the oil will start to smoke if you delay.

When you can see the sides of the burger starting to turn brown, carefully flip the burger. (I use a silicon spat to get into a sauce pan myself). It should have a nice crust forming.
Have your buns ready for toasting, as you like them, and be looking for the same browning on side 2 of the burger before flipping again.

Now that you have a nice crust on both sides, yet undercooked inside, drop the heat a bit (keep the juices bubbling but not too hot) and flip the burger again after about a minute and then flip again after another minute. keep flipping till you fell it's cooked to your standards. You want to cook the meat not melt the cheese before the meat is cooked.

When you touch it and it feels firmish (comes with experience) or see the first sign of melted cheese pull it from pan and let rest on a brown paper bag, paper towels, or newspaper to drain excess grease and for the juices to go back into the meat. The burger should be firming up a little with only clear juices visible. If reddish stuff drips return to pan cooking both sides a little longer. if you already cook burgers on the stove this will come easy.

FYI...I am not bothered by med burgers but If it comes from a place that produces quantities of it always cook until juices are clear. I buy mine from a full service butcher where they grind to order so I go MR on my burgers.

Dress your burger (bikini top and shorts?), serve up sides or chips, and grab a beer. Enjoy.



The pepper flavors the meat and the cheese mellows the pepper. so it's a nice blend with the meat flavor coming through especially on the edges. I have served these to anywhere from wimps and kids alike to pepperheads and never any complaints.
I have cooked them on the grill but keeping the cheese from spewing out is tough there. Controlling heat on stove is easier.

[cooper barrett]

Originally Posted by Nickhead

egg foo yung with buttered rice tonight

Ever do brown butter?

I eat rice about 4 times a year and swear by it.

Someone, FMB, made brown butter rice krispy treats and was impressed by rich flavor.