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ShortRib
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- ShortRib
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Richard Fl, Looking to make them from scratch.
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walkabout, Have you tried the Penzey brand of Tandoori spices? I think they have 8 or 10 flavors. www.penzeys.com
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WessB, Wow...that's affordable!
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WessB, That looks great. What is the brand stuffer you have there?
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Konrad, Grinding 15#'s in 15 minutes! That sounds great! What is the name of that grinder? Make? Model?
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thirdeye, Beautiful! That is exactly what I am looking to do. Thanks for the help.
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AZRP, That is the one that I am looking into. Is it easy to use? Any drawbacks? Would you buy something different?
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Hub, Two words for you my friend, Cheese Whiz! has the same consistency as cream cheese. Not pregrated so it won't fall out easily. Get the stuff in the jar, not the can. Use ground beef or sausage. Tastes great!!!!!!
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Onehazelnut, Brunswick stew. Substitute pork for chicken.
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Fishful Thinkin, Camping and tailgating. When at home, when I want to do two dishes on the egg. Occasionally steaks, takes wont waste as much charcoal when grilling with high heat.
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2EggTim, I've seen it in Walmart.
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FV-Egger,[p]I have tried these at 350 for about 2 hours. Good...but a little tough. My next plan is to do them when I do ribs next. Low and slow. About 5 hours at 225. The only other way I would try to do this is a 2 hour cook at 225 then a 2 ho…
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Buster Dog BBQ,[p]Hiccup'n Hog BBQ[p]We mostly do backyard griller comps. One or two pro comps a year at most. Just doin' it to have fun.
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ColdEspresso, I would recommend a spatchcock chicken. Really easy. Looks really good. Tastes great!!!
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AZRP, Where do you get your casings? I have used natural ones from a butcher, but my wife gets weirded out by them. I used paper ones for summer sausage that came in a kit from Hi Mountain.
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Hugh Pace,[p]Below is the recipe in the "submitted recipe" area of the forum. I have done this glaze many times with a fresh ham. I should also say that a cook a fresh ham once a year on Easter. Usually I cook it indirect at a temp similar to what…
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G.T.A.G.O.,[p]The italian dressing and garlic method is good, but I would lay a few strips of thick cut bacon over your roast while you are cooking. You'll need all that fat you can get.
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BBQBluesStringer,[p]What is the recipe for the chipotle black current sauce?
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Steeler Fan,[p]Thanks
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RRP,[p]I think they taste sweet and sour. A perfect side for picnic. You can serve them whole or sliced in half like deviled eggs. I usually eat them by fishing them out of the jar and shaking a little salt on them.[p]I like serving them as a sid…
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Pork Puller, mmmmmmmmmmmmmmm.....my favorite!!![p]Recipe is very simple. [p]One can of beets. Strain the juice into a jar. Place a few of the beets into the jar too. (you dont have to)[p]Add white vinegar. I usually pour in about a 1/4 cup. Th…
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Eggeneer,[p]Use a stone. My plate setter is nasty over the years I have cooked with it. A pizza stone is specific for pizza and wont get mucked up with smoke, grease and ash from other cooks.[p]
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Hoss's BBQ,[p]What's in the blackpepper honey glaze? Or, is it to obvious of an answer?
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ATXEGGER,[p]I have had the pizza stone from Target for over 2 years without problem. This is where I would go.
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Lady in the Shoe,[p] Go to pizzamaking.com[p]
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Flashback Bob, I dont smoke my steaks. Takes too much away from the natural beef flavor.
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cabdriver,[p]I usually cook mine direct on a raised grid. Never had them under done when doing this.[p]
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Bajatom,[p]Here it goes:[p]1 medium onion finely chopped 2 pds of ground lamb 1 Tbs of finely minced garlic 1 Tbs of dried marjoram 1 Tbs of dried ground rosemary 2 tsp of kosher salt 1/2 tsp of freshly ground black pepper[p]Process the onion …
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ShortRib,[p]Mix it up. http://img.photobucket.com/albums/v426/nkalons/GyroExperiment001.jpg Form it into a loaf. http://img.photobucket.com/albums/v426/nkalons/GyroExperiment003.jpg Wrap it in foil and use a stick for a holder when you carve…