Did 4 full racks of ribs yesterday, turned out really good.
Did 4 full racks of ribs yesterday, turned out really good.
goreds2 (04-10-2021)
* Attended the 1990 and 2010 Reds Division clinchers *
Go 76ers, Go Steelers and Go Bucks
One thing I do with potatoes when people come over is dice both yellow and sweet potatoes into one inch cubes, and then douse them with salt and pepper and lots of olive oil and roast them in a cast iron put or pan until tender. Add a dish of homemade alioli sause on the side, and people can't leave them alone. There is something about the combo of the sweet and yellow potatoes that is addictive.
BillDoran (04-12-2021),goreds2 (04-12-2021),RiverRat13 (04-12-2021)
goreds2 (04-12-2021),RiverRat13 (04-12-2021)
I don’t like to wash dishes so I do the foil packet thing Also, often times I’m just cooking for my wife and I so I just do everything on the grill to avoid heating up the kitchen.
Actually, I use foil packets on the grill a lot. Lends itself to fish or seafood of various kinds with veggies or potatoes of various kinds. Lemon works well here too. Lots of variation. Sometimes I just see what’s in the fridge and improvise.
She used to wake me up with coffee ever morning
goreds2 (04-12-2021)
Has anyone smoked meat in butcher paper?
* Attended the 1990 and 2010 Reds Division clinchers *
Go 76ers, Go Steelers and Go Bucks
goreds2 (04-12-2021)
goreds2 (04-12-2021),Roy Tucker (04-13-2021)
goreds2 (04-13-2021)
* Attended the 1990 and 2010 Reds Division clinchers *
Go 76ers, Go Steelers and Go Bucks
919191 (04-14-2021),Boss-Hog (04-13-2021),IslandRed (05-03-2021),RiverRat13 (04-13-2021),Roy Tucker (04-16-2021),WrongVerb (04-13-2021)
When I was away during the winter, I took down a buck and needed a way to preserve it. My brother took half, but that still left me with 150 pounds of meat.
I ended up giving my dog the rib cage, I ate the choice cuts over the next few days while they were fresh, and then I cut the meat on the front quarters into thin strips and tossed them in my smoker to make jerky and pemmican. That left a big hind quarter, and I put it in a salt brine for about two weeks. Then I put it in a sugar solution for a few days, and then put it in the smoker for about eight hours. After that, I rubbed it in salt, and the whole thing stayed ok for two months without any refrigeration. I only mention it because if you have access to a cheap piece of meat, or even something gamey like the venison I had, the salt brine followed by the sugar solution did wonders. My grandfather told me about it years ago, but I never had a chance to try it until now.
My smoker was quite humble; just a 55 gallon drum cut in half with a grate I welded together, but it worked. I used black cherry for the wood, and it wasn't bitter at all.
goreds2 (04-14-2021),RFS62 (04-19-2021),Roy Tucker (04-16-2021)
Amazes me how creative people can be:
* Attended the 1990 and 2010 Reds Division clinchers *
Go 76ers, Go Steelers and Go Bucks
919191 (04-30-2021),cumberlandreds (04-29-2021),Rdirtypirates (05-02-2021),WildcatFan (04-29-2021),WVRed (04-29-2021)
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