Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 474773 times)

pissclams · « **Reply #3300 on:** May 05, 2016, 03:57:32 PM »

pretty sure you can't marinate protein without an acid
source: science

Emo EMAW · « **Reply #3301 on:** May 05, 2016, 04:00:28 PM »

Quote from: CNS on May 05, 2016, 03:44:53 PM

Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock.

season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.

Cook it for like 3 hrs at 325.

Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.

Serve it over some good gnocchi with some fresh green beans.

any red meat treated this way will make something so goddamn delicious, you will lose your mind.

I just emailed this to myself for safe keeping

CNS · « **Reply #3302 on:** May 05, 2016, 04:00:54 PM »

Best thing you could probably do for that steak is put some salt on it and let it sit overnight.

CNS · « **Reply #3303 on:** May 05, 2016, 04:01:22 PM »

Quote from: Emo EMAW on May 05, 2016, 04:00:28 PM

Quote from: CNS on May 05, 2016, 03:44:53 PM
Shanks: braise and slow cook in wine with thyme, some rosemary, shallot, cellery, carrot, bayleaf, and beef stock.

season and lightly coat in flour before browning the meat in some coconut oil. Cook the veg in the same pan after browning for like 4 min. Put half the wine in with the veg at that point and reduce for another 3-4 min. Put it all in a big casserole pot, bring it to a simmer on the stove top, cover, and put in the oven.

Cook it for like 3 hrs at 325.

Pull the meat and strain out the veg. Reduce the sauce until it thickly coats a spoon.

Serve it over some good gnocchi with some fresh green beans.

any red meat treated this way will make something so goddamn delicious, you will lose your mind.

I just emailed this to myself for safe keeping

When the time comes, if you want a better break down, let me know.

XocolateThundarr · « **Reply #3304 on:** May 05, 2016, 04:01:35 PM »

Quote from: Emo EMAW on May 05, 2016, 03:38:46 PM

Quote from: XocolateThundarr on May 05, 2016, 03:22:30 PM
Quote from: Emo EMAW on May 05, 2016, 03:17:09 PM
Quote from: wetwillie on May 05, 2016, 03:04:25 PM
Quote from: Emo EMAW on May 05, 2016, 02:41:10 PM
It's like you read right over the part where I marinated it in olive oil. Not dry at all.

You covered it in bacon and it still looked like I would have needed to chew it a million times.

I did overcook it a bit. When I've done it right it's more tender than any ungulate I've ever had, God's honest truth.

My experience is to grill the backstraps and make the rest into burger or jerky.

Even the tenderloin?

I have shanks still which my buddy swears to me I will enjoy, maybe a roast or two, can't remember if I kept them or he did. Made a lot of lean burger and sausage and jerky. We're already quite a bit through him.

Cire · « **Reply #3305 on:** May 06, 2016, 06:17:40 AM »

Gross but I imagine it's better to you because you're the one who killed it, butchered it etc.

Enjoy Lyme disease meat

Sent from my iPhone using Tapatalk

Dub · « **Reply #3306 on:** May 21, 2016, 10:08:07 AM »

Great day for some beers and an 8 lbs pork shoulder

Mikeyis4dcats · « **Reply #3307 on:** May 22, 2016, 07:53:25 PM »

Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall.

Gooch · « **Reply #3308 on:** May 23, 2016, 12:43:55 PM »

Quote from: Mikeyis4dcats on May 22, 2016, 07:53:25 PM

Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall.

Do you even wrap bro?

Dub · « **Reply #3309 on:** May 23, 2016, 12:46:30 PM »

Gameday is this weekend for the XL BGE. Any ideas on how to prep for mystery box? Originally thought it was a protein and 2 sides, but apparently there is 10 or so side ingredients?

Mikeyis4dcats · « **Reply #3310 on:** May 23, 2016, 03:03:17 PM »

Quote from: Gooch on May 23, 2016, 12:43:55 PM

Quote from: Mikeyis4dcats on May 22, 2016, 07:53:25 PM
Did 2 8# pork butts yesterday for a birthday party. 5. Hour. Stall.
Do you even wrap bro?

I don't wrap anything but brisket and ribs. But I finally gave in and wrapped after 3 hours, and ultimately resorted to the oven to push it over the top (had hungry people).

tdaver · « **Reply #3311 on:** May 28, 2016, 08:28:37 PM »

wetwillie · « **Reply #3312 on:** May 28, 2016, 08:44:59 PM »

What am I looking at

tdaver · « **Reply #3313 on:** May 28, 2016, 08:57:53 PM »

Tuna steak, mango/avocado salsa, squash

cDubya · « **Reply #3314 on:** May 29, 2016, 08:19:18 AM »

Smoked another butt yesterday. Turned out amazing. Grilling some fish for a lighter dinner this evening. Burgers and brats tomorrow!

star seed 7 · « **Reply #3315 on:** May 29, 2016, 10:05:41 AM »

Grilled some chicken and then put it in some red beans and rice. Pretty good doods

mocat · « **Reply #3316 on:** May 29, 2016, 06:38:19 PM »

Grilled burgers today and everyone liked them

star seed 7 · « **Reply #3317 on:** May 29, 2016, 06:48:19 PM »

That's great mocat

Brock Landers · « **Reply #3318 on:** May 30, 2016, 03:17:06 PM »

Just threw some ribs out on the grill. Should be ready in about 4 hours!

WillieWatanabe · « **Reply #3319 on:** May 30, 2016, 05:39:02 PM »

bought a cheapo propane grill from Menards Saturday. Feels goods.

HerrSonntag · « **Reply #3320 on:** May 30, 2016, 10:21:24 PM »

Quote from: pissclams on May 05, 2016, 03:57:32 PM

pretty sure you can't marinate protein without an acid
source: science

acid is mostly about flavor in the marinade more than any tenderizing action or interaction with the protein.
source: good eats s07e07

WildcatNkilt · « **Reply #3321 on:** June 09, 2016, 01:18:49 PM »

Purchased a Traeger over the weekend. Teriyaki chicken kabobs on Tuesday night and lamb chops last night.

That_Guy · « **Reply #3322 on:** June 09, 2016, 02:45:17 PM »

Quote from: WildcatNkilt on June 09, 2016, 01:18:49 PM

Purchased a Traeger over the weekend. Teriyaki chicken kabobs on Tuesday night and lamb chops last night.

Traeger grills are super over-hyped In my opinion.

Sent from my iPhone using Tapatalk

CNS · « **Reply #3323 on:** June 09, 2016, 02:47:29 PM »

I got an old school Oklahoma Joe. From the age where they were still super heavy duty. I have had it since late last summer and haven't used it yet. I think I am going to use it this weekend though. Not sure how it will go. It has zero mods and I have read that they need a little seal and damper add ons to work really well.

This is probs for the shame thread, but I have only smoked like three times since Feb.

meow meow · « **Reply #3324 on:** June 09, 2016, 02:52:13 PM »

Quote from: CNS on June 09, 2016, 02:47:29 PM

I got an old school Oklahoma Joe. From the age where they were still super heavy duty. I have had it since late last summer and haven't used it yet. I think I am going to use it this weekend though. Not sure how it will go. It has zero mods and I have read that they need a little seal and damper add ons to work really well.

This is probs for the shame thread, but I have only smoked like three times since Feb.

let me know how you like it, i'm wanting something similar.