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BEER-N-BBQ by Larry

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BEER-N-BBQ by Larry last won the day on October 5 2018

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About BEER-N-BBQ by Larry

  • Birthday 10/03/1972

Profile Information

  • Gender
    Male
  • Location:
    Chicagoland area, IL
  • Interests
    Wine, Women, and Song...oh and guns.
  • Grill
    Slow 'N Sear Kamado

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  1. Hi all. I bought up a number of discounted corned beef briskets the day after St. Patrick's Day and decided to turn one into pastrami. An alternative to made from scratch pastrami, corned beef brisket allows you to skip the lengthy brining process and gets you pretty darn tasty pastrami within a single day's time. Pastrami Ingredients: 2.5 lb corned beef brisket .5 Tbsp Whole Black Peppercorns .5 Tbsp Coarse Ground Black Pepper .25 Tbsp Whole Coriander Seed .25 Tbsp Ground Coriander .25 Tbsp Brown Sugar .25 Tbsp Paprika or Chile Powder .5 tsp Garlic Powder .5 tsp Onion Powder 1/8 tsp Mustard Seed 1/8 tsp Dry Mustard Directions: Soak brisket overnight in bowl of cold water in fridge to desalinate. Remove excess fat. Rub it. Smoke it at @250-ish until it hits the stall (~155 F) (about 2-3 hours). Wrap tightly in foil and put back on smoker until done (~200+ F) (1-2 more hours) Pastrami Rub Link: https://amazingribs.com/tested-recipe...
  2. Nice. I'm making a couple racks of spare ribs on my SNS Kamado right now (my first cook on it too) using the SNS indirect method. Looking and smelling good so far.
  3. After a couple years of promising that I would, I finally got around to making this video on how I make my fermented tabasco sauce: Ingredients: Tabasco peppers 2-3% salt by weight White Wine Vinegar Directions: Remove stems Chop them up. Weight them. Add salt. Allow to ferment for at least a month. (I cheated by using hooch from my natural yeast starter to jump start it.) Add some vinegar. Strain after a week. Add more vinegar to taste Bottle.
  4. That looks good. I've never prepared nor ate char siu made from a whole pork tenderloin. All the chinese joints around here slice up the pork very thin (like cutlets) before grilling, but all the turning and flipping of dozens of cutlets on the grill becomes tiresome. I'd rather give this method a try for change. Thanks for the idea.
  5. get the upgraded model. you don't want to get stuck with an older model with a lemon of a hinge that needs replacing every couple of years like mine.
  6. The total bill is 20 oz flour and 12 oz milk if you add it all up. Flour: 2 oz from the starter, 6 oz from the sponge, and 12 oz for the final. Milk: 2 oz from the starter, 6 oz from the sponge, and 4 oz for the final. If not using a yeast starter, add just a little dry yeast (~1/8-1/4 tsp) to the sponge starter (8 oz each of flour and milk). You should be all set for the following morning to add the final ingredients.
  7. Yes. Absolutely. I do that as well at times when in a hurry, but to keep the recipe whole you'll need to add the equivalent amount of flour and water that would have been part of the starter.
  8. The after party was just as fun as it went well into the night. Sorry, no film of that. LOL
  9. This would be considered hot smoking. Cold smoking would take days. Plus, I'd use Prague Powder #2 (with nitrates) if cold smoking. Prague Powder #1 (with nitrites) is only for hot smoking.
  10. Depends on the strength of your starter. If you regularly use your starter (e.g. weekly), it may only take a single feeding (or two) the day before to get it active again. If you keep in the fridge for a month and don't feed it regularly, it can take several days to restore it to good active health. When I'm making bread/buns/pizza every week for months on end, all I have to do is take it out of the fridge the day before, pour off the hooch, dump half, let it warm up a bit, then feed it for several hours before using it in a sponge/poolish starter.
  11. The Keg worked great for this event. Only issue I had was the smaller size of it compared to my Big Joe as the ends of the ribs overhung the deflector plate and got more direct heat than I would have preferred. However, this was the only cooker I have that is mobile and large enough to cook three slabs of ribs.
  12. Hi all, I finally participated in my first ever BBQ contest recently after over 25 years of outdoor cooking. Although it wasn't an officially sanctioned event, it was good practice for the future in case I decide to entered a real one. Was a great time. I totally see why people do this sort of thing.
  13. Excellent to hear about a retrofit hinge. I'm already well on my way to my third hinge in 3 years; probably in the next 6 months or so.
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