Peanut butter taste test

NorthPilot06

Wow, that’s a feast. Thanks for sharing!

hoosier_egger

Looks great!

YukonRon

This was great. A lot of fat, but you could take a cube of this meat and spread it like butter.
I pulled it at 194⁰F, no resistance to the toothpick at all.
It was kind of a challenge to remove from the grill surface the bones wsnted to fall right out of it.
It wss a 3 rib cook, which 1 full rib,  fed 3 easy,  and one big dog.
The flavor was sensory overload, it got just enough pecan for the smoke after 12+ hours.
Will be doing this again.

SciAggie

Those look outstanding! I’ve never had SRF beef but I think both brisket and ribs will be smoking on my new offset soon over the holidays. 

StillH2OEgger

Dang, that looks great. Really awesome.

YukonRon

SciAggie said:

Those look outstanding! I’ve never had SRF beef but I think both brisket and ribs will be smoking on my new offset soon over the holidays. 

Go ahead. Torture me. I want one.

YukonRon

StillH2OEgger said:

Dang, that looks great. Really awesome.

Turned out pretty good. Definite artery blocker.....worth it.

YukonRon

Did a chianti with dinner. Should have gone with a pinot noir, Think. This was a heavy meal. Was not a bad pairing, but I could have done better with a pn.

NorthPilot06

Interesting - I would have thought Sangiovese grapes could have stood up to the short ribs. Was it an IGT or DOC[G]?  

YukonRon

D0C (G)

SciAggie

NorthPilot06 said:

Interesting -  Was it an IGT or DOC[G]?  

English translation for us slow learners?

NorthPilot06

IGT is what you’ll hear to commonly referred to as “super Tuscan”. For a number of reasons, producers prefer to grow/blend their wines without restriction - these are also known as table wines historically. 

DOC/G is a certification process within Italy (other countries have similar classifications, e.g. AOC in France). These wines are held to standards on the basis of composition (e.g. Chiantis must be 70%+ Sangiovese), origin/terroir, etc.

Think of it this way - IGT/Super Tuscan wines are traditionally more drinkable, while Chianti DOC/G doesn’t have as much variability in the flavor profile (IMO). 

A sommelier that we tasted wine with in Sicily said: “Chianti Classico, so Classico you can’t even drink it”. I think there are good applications, but I get his point haha (ignore the fact that his comment was about the Chianti Classico subregion) 

YukonRon

SciAggie said:

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NorthPilot06 said:

Interesting -  Was it an IGT or DOC[G]?  

English translation for us slow learners?

Denominazione di Origine Controllata e Garantita (DOCG): Seeing this on the label of your wine bottle means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality. There are currently only a handful of Italian wines that qualify for DOCG status.

Denominazione di Origine Controllata (DOC): DOC wines are much more commonly found. The rules governing quality and authenticity are still very strict, but they’re a little more generous than those for DOCG status. For instance, the geographic zone might be a little bigger or the rules about what kind of grapes might be a little more relaxed.

Indicazione Geografica Tipica (IGT): This designation was created a little after the DOC and DOCG designations in order to accommodate growers who couldn’t meet all the DOC or DOCG regulations for one reason or another, but were still producing great wines.

YukonRon

Hard to beat Italian wines right now, even with the 25% tariff. Great quality wines are there to be had, which in many instances will be less expensive than similar US quality.

YukonRon

NorthPilot06 said:

IGT is what you’ll hear to commonly referred to as “super Tuscan”. For a number of reasons, producers prefer to grow/blend their wines without restriction - these are also known as table wines historically. 

DOC/G is a certification process within Italy (other countries have similar classifications, e.g. AOC in France). These wines are held to standards on the basis of composition (e.g. Chiantis must be 70%+ Sangiovese), origin/terroir, etc.

Think of it this way - IGT/Super Tuscan wines are traditionally more drinkable, while Chianti DOC/G doesn’t have as much variability in the flavor profile (IMO). 

A sommelier that we tasted wine with in Sicily said: “Chianti Classico, so Classico you can’t even drink it”. I think there are good applications, but I get his point haha (ignore the fact that his comment was about the Chianti Classico subregion) 

Sorry ....did not see your post. I agree. Blends are always my faves.

SciAggie

Thanks!

nolaegghead

Looks fantastic, Ron.  Rock on, brother.

Scout706

Sorry to get back to PB - Jif brown lid (natural) crunchy to avoid hydrogenated oils. Not as sweet as the regular, but mostly use a spoonful in my oatmeal every morning.

YukonRon

Thank you Carey, been pushing some of this stuff out of the freezer. 

Means a lot.

YukonRon

Scout706 said:

Sorry to get back to PB - Jif brown lid (natural) crunchy to avoid hydrogenated oils. Not as sweet as the regular, but mostly use a spoonful in my oatmeal every morning.

No problem, this is the peanut butter thread. Thank you for posting. I have not tried that but it seems like a great idea.

johnmitchell

Now in Ron's case he would try a spoonful combined with a vanilla pod in his morning bourbon libation 

YukonRon

johnmitchell said:

Now in Ron's case he would try a spoonful combined with a vanilla pod in his morning bourbon libation 

I love the way you think. I am trying to fish the vanilla bean out as we speak, so it can fit in the Yeti 20oz.

speed51133

Carolina Q said:

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speed51133 said:

I search for two ingredients in my peanut butter. Peanuts and salt. NOTHING else. SOMETIMES I opt for roasted peanuts, but I prefer raw

@speed51133, I bought dry roasted peanuts the other day and made peanut butter in my food processor. Nuthin' else, no salt, just nuts. It is delicious!

I also bought some raw peanuts that I was planning to roast and then make peanut butter. Are you saying I can make tasty PB with unroasted, raw nuts?

YES, sorry for the delay!

YukonRon

Tri Tip and a Merlot

FlyOverCountry

YukonRon

Sangiovese is the absolute bargain wine right now. Mid 90s ratings for less than $20.00.

YukonRon

By the way.....Hannibal Lectur fears me.

He should.

YukonRon

Searing a 1.8 pound prime ribeye. Used Gunpowder.....it will be delicious.

YukonRon

Turned out alright.

YukonRon

This was served with it.