2251
Essentially Flyertalk / Re: cooking
« on: March 04, 2014, 11:25:00 AM »
i use the eco smart ^^ when not using boos
Show Posts
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
i use the eco smart ^^ when not using boos
2252
Essentially Flyertalk / Re: cooking
« on: March 04, 2014, 09:35:12 AM »
hard rock maple laughs at claims of germs and bacteria
any other wood, solid point though
any other wood, solid point though
2253
Essentially Flyertalk / Re: cooking
« on: March 04, 2014, 07:38:17 AM »
i like maple, boos. i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station
2254
Essentially Flyertalk / Re: cooking
« on: March 04, 2014, 06:47:06 AM »
oh man, those look great!
i would heat the tamales, then dampen a towel and throw it in the microwave, then wrap the tamales in the nuked towel, put in a cooler and not open until ready to eat
i would heat the tamales, then dampen a towel and throw it in the microwave, then wrap the tamales in the nuked towel, put in a cooler and not open until ready to eat
2255
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 04, 2014, 06:44:18 AM »My in-laws live in Kaufman.do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
as in kaufman, tx? is that where you live
Sent from my XT1080 using Tapatalk
i c
2256
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 03, 2014, 06:14:32 PM »do it to it Dlew, you the man!
If you're ever in Kaufman, AS, there's a Mexican meat market there that has the best cross cut ribs. Seasoned perfectly.
as in kaufman, tx? is that where you live
2257
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 03, 2014, 05:36:37 PM »
do it to it Dlew, you the man!
2258
Essentially Flyertalk / Re: cooking
« on: March 03, 2014, 04:46:54 PM »pare is a culinary term actually.
it is, yet i twice referred to the fruit by that spelling so i am the dunce here
2259
Essentially Flyertalk / Re: cooking
« on: March 03, 2014, 03:51:56 PM »You did it twice so I didn't know if it was something culinary I didn't know about. Sheesh, no more compliments for you.
2260
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 03, 2014, 01:37:45 PM »Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.
braised is the way to go on those cross-cuts
Why not in the smoker? to thin and dry out?
that would be my guess. also shank has lots of connective tissue and little fat. by all means try it if you want and let us know the results. as you should be able to tell by now, i also live experimenting and doing things differently than most
2261
Essentially Flyertalk / Re: cooking
« on: March 03, 2014, 01:27:05 PM »
ooh, spelling smack. how edgy. 
2262
Essentially Flyertalk / Re: cooking
« on: March 03, 2014, 08:46:34 AM »braised red cabbage w/ pork belly & pares are simmering. no juniper berries, it's sleeting out so not going to the store
this looks amazing. I'm going to make this. also will throw in some walnuts or something.
good call on the walnuts
1/2 cup chopped pork belly, 1 chopped onion, 3 minced garlic cloves; cook until oniins are translucent
add 1 chopped cabbage, pinch cloves, 1 bay leave, 1/2 c sugar, 1/3 c red wine vinegar, 2 sliced pares; stir until cabbage starts to wilt
cover and lower heat to simmer for 25-30 minutes
add salt and pepper to taste, stir in handful crushed juniper berries
2263
Essentially Flyertalk / Re: cooking
« on: March 03, 2014, 06:57:51 AM »
yeah, tamales are a bitch to make but so worth it
2264
Essentially Flyertalk / Re: nike free run 3 damen
« on: March 02, 2014, 09:42:22 PM »
OP how bout you put your penis in a spice grinder and then rinse it with lime juice
2265
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 02, 2014, 09:37:37 PM »Saw sliced beef shank in the price chopper meat aisle today. Bone in. Gonna grab some for next weekend and try them out. Sliced like med thick steaks.
braised is the way to go on those cross-cuts
2267
Essentially Flyertalk / Re: cooking
« on: March 02, 2014, 04:30:54 PM »
braised red cabbage w/ pork belly & pares are simmering. no juniper berries, it's sleeting out so not going to the store
2268
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 02, 2014, 11:22:12 AM »
about a 6lb brisket point beneath that smoke somewhere
last week i told my neighbor i would throw it on for him today. obvs i didn't check the weather 1st because it was in the 80s yesterday and currently 28 and still falling
2269
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 02, 2014, 08:52:55 AM »I would eat the crap out of that. Good work
thank you mm
2271
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 01, 2014, 10:15:53 PM »i just meant it from the standpoint of the texas beef mafia's chilling effect
2272
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 01, 2014, 10:13:23 PM »ast, unlike IRL you are free to talk about and cook pork in here (SafeZone ally)
like when i make bacon
seriously doe, it's not that i have a strong dislike for pork it's that i just really like beef considerably more. when i make pork stuffs i will be sure to talk about it here.
2273
Essentially Flyertalk / Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« on: March 01, 2014, 10:05:13 PM »Have had oso bucca with pork shank a few times that has been crazy good. Been thinking of trying to recreate that this spring on the smoker. Does having such a large shank of bone f with the cooking process? Layer of meat is somewhat thin and the bone conducts heat, I could see it burning easily at norm smoking temps. Have you done pork shank?
only pork shank i have done is on whole hog. i didn't notice anything crazy associated with this cook and the bone. i would just make sure the bone that becomes exposed once the meat starts to pull back and swell is positioned away from the heat source.
2275
