OT - What are you doing right now? Mk2

The Cen-Tex Smoker

johnnyp said:

shtgunal3 said:

@johnnyp I pull the membrane and trim dam near all the fat off when I cook them.

I guess I’ll throw my specific question out. 

https://www.pbs.org/video/bbq-franklin-episode-9-pickin-beef/

Fast forward to 11:30 in the video. The butcher instructor talks about an outer fascia-like muscle that needs to be removed to complete the trimming. 

I grabbed these plate ribs from from my butcher today. They have a layer that I’m not sure how to identify. Does this top layer need to be trimmed off? 

Sorry for the mass tagging, I can’t remember who the big beef rib aficionados are, but I think I’ve seen y’all post on the topic. @The Cen-Tex Smoker @lousubcap @Nature Boy @SciAggie  @shtgunal3 . Anyone is free to engage in the conversation, though 

Probably a little late but I also pull the membrane and trim all the fat off the top. That’s all I ever do and I’m not aware of any other trimming that needs to be done. One of the simplest trim jobs that I know of. 

SGH

johnnyp said:

shtgunal3 said:

@johnnyp I pull the membrane and trim dam near all the fat off when I cook them.

I guess I’ll throw my specific question out. 

https://www.pbs.org/video/bbq-franklin-episode-9-pickin-beef/

Fast forward to 11:30 in the video. The butcher instructor talks about an outer fascia-like muscle that needs to be removed to complete the trimming. 

I grabbed these plate ribs from from my butcher today. They have a layer that I’m not sure how to identify. Does this top layer need to be trimmed off? 

Sorry for the mass tagging, I can’t remember who the big beef rib aficionados are, but I think I’ve seen y’all post on the topic. @The Cen-Tex Smoker @lousubcap @Nature Boy @SciAggie  @shtgunal3 . Anyone is free to engage in the conversation, though 

Brother P, along with brother Tex, I apologize for being late on the draw. And for the record, I am certainly not one of the smart guys. However I will offer my thoughts just the same for what they are worth. 

As you asked, I skipped to the 11:30 mark of the video and took a peek. I would like to point out one thing immediately. The ribs you were looking at on the video was just removed from the carcass. So yes, at that point in time the fascia needed to be removed. You were looking at ribs cut straight from the carcass. Not commodity cut ribs that you will find in stores for sale. 

With that said and aside, more often than not, and I would safely say that 98% percent of the time when you purchase commodity cuts in the store the vast majority of the fascia has been removed for you. Of course there will always be some fat and sinew remaining. But the fascia should and will usually already be removed for you. It is common for very minute bits to remain. But this is true for just about all cuts. 

As brother Tex has already said above, and he said it quite elegantly if I may be so bold to say, simply trim excess fat and any “pieces/parts” that are unfitting to the eye. 

I apologize again for being late my friend. And by all means, if one of the more astute people chime in follow their advice accordingly. Good luck my friend. 

ColtsFan

Creekstone ribs. I'll post a thread about it later 😁

johnnyp

thanks for the input, guys. I called and spoke to the butcher this morning as well. 

@SGH Generally speaking, youre absolutely right about commodity cuts. What gave me pause, is that this was a fancy-pants hipster butcher that does whole animal butchering, not just cutting subprimals.  They weren’t done processing their most recent cow and cut this directly off the side of beef, in front of me. It wasn’t until watching the above video, and comparing, that I feared the uppermost layer may have been inadvertently left on. 

If it’s not raising any red flags with you fellas, and the butcher gave it a-ok, I feel pretty good about it. 

SGH

johnnyp said:

If it’s not raising any red flags with you fellas, and the butcher gave it a-ok, I feel pretty good about it. 

The only flag that it raises to me is the light the fire and cook it flag 👍

The Cen-Tex Smoker

The Cen-Tex Smoker said:

johnnyp said:

shtgunal3 said:

@johnnyp I pull the membrane and trim dam near all the fat off when I cook them.

I guess I’ll throw my specific question out. 

https://www.pbs.org/video/bbq-franklin-episode-9-pickin-beef/

Fast forward to 11:30 in the video. The butcher instructor talks about an outer fascia-like muscle that needs to be removed to complete the trimming. 

I grabbed these plate ribs from from my butcher today. They have a layer that I’m not sure how to identify. Does this top layer need to be trimmed off? 

Sorry for the mass tagging, I can’t remember who the big beef rib aficionados are, but I think I’ve seen y’all post on the topic. @The Cen-Tex Smoker @lousubcap @Nature Boy @SciAggie  @shtgunal3 . Anyone is free to engage in the conversation, though 

Probably a little late but I also pull the membrane and trim all the fat off the top. That’s all I ever do and I’m not aware of any other trimming that needs to be done. One of the simplest trim jobs that I know of. 

I do trim off all the silver skin under the fat cap as well so I essentially  trim down to the meat.

SGH

I am commenting simply because there were six hundred and sixty six comments. Trying to make that number go the way of the Buffalo. Just doing my small part to keep the forum great 👍 

Lit

Just got rear ended by a jeep wrangler full of people whose lives matter. Could smell the weed when we were checking the damage and he told me the dent would buff out. He went back to get his insurance info when i said I was calling the police and he hit the gas and crossed all the lanes on I85 and got off and through the hospital there. Luckily my wife had video of them waving us over and the guy walking up to the car so we have his face and license plate. 

lousubcap

@SGH - I intentionally experienced my first and likely last tandem sky dive on 6/6/6.  I played the "all or nothing" ride from 13.2K feet.  That first step...

SGH

lousubcap said:

@SGH - I intentionally experienced my first and likely last tandem sky dive on 6/6/6.  I played the "all or nothing" ride from 13.2K feet.  That first step...

You are a braver man than me brother Cap 👍

lousubcap

SGH said:

lousubcap said:

@SGH - I intentionally experienced my first and likely last tandem sky dive on 6/6/6.  I played the "all or nothing" ride from 13.2K feet.  That first step...

You are a braver man than me brother Cap 👍

Seeing the rigs, hardware and machinery you work with I doubt that. We can have a friendly conversation at the Zoom Friday watering hole gathering.  Schedule it-linked here. Friday night around 9 PM EDT things get rolling.  
Community And Friday Night Foruming  

Lit

.

lkapigian

Thanks Brigett and Carey @nolaegghead for the Masks ( now mandatory in Ca) and Awesome Jerky ...



Great People !

Lit

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alaskanassasin

@lit sounds like you overreacted... shocker!

bucky925

ColtsFan said:

Creekstone ribs. I'll post a thread about it later 😁

I strongly dislike you and @thetrim  right now!  My ribs were scheduled to arrive Monday.  I got them Thursday at slightly less than room temp. That was to be my Father's Day cook.  That 5 letter delivery service must have dropped the ball.   Of course Creekstone made it right even though it wasn't on them.   They looked so good, when I called I went ahead and had them throw another slab in.

Gulfcoastguy

alaskanassasin said:

@lit sounds like you overreacted... shocker!

I don't believe that insurance companies are going to pay uninsured motorist without a police report. I have been in s similar spot 38 years ago. An older woman decided to make a right hand turn from the inside lane when my front bumper was about even to the halfway mark of her car on the right lane. She said that she would pay for it even though she didn't have insurance. When I hadn't heard from her in two weeks I mailed her a letter threatening legal action. She called me and told me that her house had burned down even though the land line was ringing in it just fine.
 Rear ending a car makes you financially liable. Driving with out insurance is a $1200.00 fine locally. Leaving the scene of the accident to avoid the police is a crime. Insurance won't pay without a police report. Lit didn't shove a Glock up their nose he merely did what has occurred in every accident that I have been in in 45 years, start to call the police.

Lit

alaskanassasin said:

@lit sounds like you overreacted... shocker!

No i didn't want to sink this thread. Pretty **** situation im going to be out my deductible if they cant find this guy or he doesnt have insurance. I grabbed some beers and headed to the pool.

Lit

Gulfcoastguy said:

alaskanassasin said:

@lit sounds like you overreacted... shocker!

I don't believe that insurance companies are going to pay uninsured motorist without a police report. I have been in s similar spot 38 years ago. An older woman decided to make a right hand turn from the inside lane when my front bumper was about even to the halfway mark of her car on the right lane. She said that she would pay for it even though she didn't have insurance. When I hadn't heard from her in two weeks I mailed her a letter threatening legal action. She called me and told me that her house had burned down even though the land line was ringing in it just fine.
 Rear ending a car makes you financially liable. Driving with out insurance is a $1200.00 fine locally. Leaving the scene of the accident to avoid the police is a crime. Insurance won't pay without a police report. Lit didn't shove a Glock up their nose he merely did what has occurred in every accident that I have been in in 45 years, start to call the police.

We called the police when I was chasing them they couldnt do anything until we stopped. They lost me speeding through the hospital and we called back and got a police report. I filed insurance and they are going to work with the detective. We have a full video from the point where they were pointing for me to pull over to the guy walking up to my car. My wife got their license plate and we put it in online it was a 2017 Jeep Wrangler. 

ColtsFan

bucky925 said:

ColtsFan said:

Creekstone ribs. I'll post a thread about it later 😁

I strongly dislike you and @thetrim  right now!  My ribs were scheduled to arrive Monday.  I got them Thursday at slightly less than room temp. That was to be my Father's Day cook.  That 5 letter delivery service must have dropped the ball.   Of course Creekstone made it right even though it wasn't on them.   They looked so good, when I called I went ahead and had them throw another slab in.

What a bummer! I'm sorry you won't be able to enjoy tomorrow 

Gulfcoastguy

Well I mowed the back yard. Then I grabbed some loppers and started cutting briars, poison oak, and other vines off of the side of the house. In the process I cut the wire going from my thermostat to the outside AC unit. Going to be hot around here until Monday. Fortunately I will be out of town from tomorrow afternoon until Monday afternoon. 

thetrim

Smoked Pork steak

Slightly dirty fork for bonus points. 

WeberWho

I had a chance to play around with the Blackstone Pizza Oven this evening. I was able to launch the dough off the metal peel onto the pizza stone. The pizza wasn't exactly round after the launch but the dough didn't stick. First time without the parchment paper crutch. 

This was the first time I've ever been happy on how my dough turned out. It was a new recipe and I'm sure the 900 degree temperature helped. I'm a complete rookie when stretching the dough and making the pizza to size. Going to making more dough tonight to keep practicing. 

I didn't get a finished pic. It was a fresh mozzarella, bazil, saute mushrooms, and sardines. 

Lit

WeberWho said:

I had a chance to play around with the Blackstone Pizza Oven this evening. I was able to launch the dough off the metal peel onto the pizza stone. The pizza wasn't exactly round after the launch but the dough didn't stick. First time without the parchment paper crutch. 

This was the first time I've ever been happy on how my dough turned out. It was a new recipe and I'm sure the 900 degree temperature helped. I'm a complete rookie when stretching the dough and making the pizza to size. Going to making more dough tonight to keep practicing. 

I didn't get a finished pic. It was a fresh mozzarella, bazil, saute mushrooms, and sardines. 

I got one of those step on cords that turn it on or off and turn it off to slide the dough on then step on it to turn it back on.

FarmingPhD

Burgers and simmering bolognese sauce all afternoon.

WeberWho

Lit said:

WeberWho said:

I had a chance to play around with the Blackstone Pizza Oven this evening. I was able to launch the dough off the metal peel onto the pizza stone. The pizza wasn't exactly round after the launch but the dough didn't stick. First time without the parchment paper crutch. 

This was the first time I've ever been happy on how my dough turned out. It was a new recipe and I'm sure the 900 degree temperature helped. I'm a complete rookie when stretching the dough and making the pizza to size. Going to making more dough tonight to keep practicing. 

I didn't get a finished pic. It was a fresh mozzarella, bazil, saute mushrooms, and sardines. 

I got one of those step on cords that turn it on or off and turn it off to slide the dough on then step on it to turn it back on.

That would save a step from having to turn it off from underneath. Good call. Thanks

Lit

WeberWho said:

Lit said:

WeberWho said:

I had a chance to play around with the Blackstone Pizza Oven this evening. I was able to launch the dough off the metal peel onto the pizza stone. The pizza wasn't exactly round after the launch but the dough didn't stick. First time without the parchment paper crutch. 

This was the first time I've ever been happy on how my dough turned out. It was a new recipe and I'm sure the 900 degree temperature helped. I'm a complete rookie when stretching the dough and making the pizza to size. Going to making more dough tonight to keep practicing. 

I didn't get a finished pic. It was a fresh mozzarella, bazil, saute mushrooms, and sardines. 

I got one of those step on cords that turn it on or off and turn it off to slide the dough on then step on it to turn it back on.

That would save a step from having to turn it off from underneath. Good call. Thanks

It will also keep your pie round. Its hard to slide it off round when its spinning. Also your pizza looks great how was it?

GATraveller

Lit said:

Just got rear ended by a jeep wrangler full of people whose lives matter. Could smell the weed when we were checking the damage and he told me the dent would buff out. He went back to get his insurance info when i said I was calling the police and he hit the gas and crossed all the lanes on I85 and got off and through the hospital there. Luckily my wife had video of them waving us over and the guy walking up to the car so we have his face and license plate. 

Brutal. 

alaskanassasin

Gulfcoastguy said:

Well I mowed the back yard. Then I grabbed some loppers and started cutting briars, poison oak, and other vines off of the side of the house. In the process I cut the wire going from my thermostat to the outside AC unit. Going to be hot around here until Monday. Fortunately I will be out of town from tomorrow afternoon until Monday afternoon. 

The wires are all different colors, strip the shields and twist them together 

WeberWho

Lit said:

WeberWho said:

Lit said:

WeberWho said:

I had a chance to play around with the Blackstone Pizza Oven this evening. I was able to launch the dough off the metal peel onto the pizza stone. The pizza wasn't exactly round after the launch but the dough didn't stick. First time without the parchment paper crutch. 

This was the first time I've ever been happy on how my dough turned out. It was a new recipe and I'm sure the 900 degree temperature helped. I'm a complete rookie when stretching the dough and making the pizza to size. Going to making more dough tonight to keep practicing. 

I didn't get a finished pic. It was a fresh mozzarella, bazil, saute mushrooms, and sardines. 

I got one of those step on cords that turn it on or off and turn it off to slide the dough on then step on it to turn it back on.

That would save a step from having to turn it off from underneath. Good call. Thanks

It will also keep your pie round. Its hard to slide it off round when its spinning. Also your pizza looks great how was it?

Thanks. Probably the best pizza I've done. I've never been happy with any of the scratch dough I've made. This was the first time I've been happy with result. Mix of 00 and all purpose flour. 

I did manage to shut off the stone from rotating. It was my fault when launching the pizza onto the stone. I sent it a little too hard. Just need some more practice.