Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@Giles It's the exect same dish but slightly different receipe then what I use.
I use Pancetta instead of anchovis and I quench the pancetta and garlic with red wine. I then add the tomato's.
Also if you grill celery over an open fire and then chop it up, it adds a great deal of smokey flavor. I end with forest mushrooms and olives.
(also Jamie is wrong in saying it's the wife that makes it. Originaly it's actualy the hunter himself that makes it while on a hunt as he can let it sit over an open fire for quite some time.)
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@scarfmace Thinking about making Beef Short Ribs. Have you ever done it? Any tips suggestions? Thanks.
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(also Jamie is wrong in saying it's the wife that makes it.)
I'm sure he is about many things
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This is an image from last saturday if that answers your question
Short ribs are on a rising demand and the quality gets worse and worse…
My first advice is: get something premium and grainfed because if you end up with a thin rib its going to be nothing but fat and bone.Second: Treat it like a queen and only use Pepper (coarse) and salt.
Stay between 100 -120°C, a 2.5 - 3kg rib should be done in 6-8h.
I trim of some fat if its excessive but usually don't bother.
Since its fatty beef, it can take a lot of smoke so add oak or hicory to the mix if you like.
Let it rest for about 15min when your done.
Anything specific? shoot!
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I saw this stuff yesterday and I totally want to get some
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I keep seeing that spaying with apple juice is the best way to cook a steak.
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@Filthy I dunno about a steak, I tend to reverse sear with no spraying and it's always brilliant, but for long low and slow cooks apple juice is a decent spray when the outside starts drying out
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I like the outside of a steak to be dry so that the sear creates a crust. In fact, I dry brine overnight uncovered in the fridge and cook the next day after the surface has dried out to support better browning (either low and slow / reverse sear or forward sear depending upon the size of the cut). Liquid is the enemy of browning and crust. I would spray or mop apple juice on pork but I would not do that to a steak; that's just my personal preference.
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Gorgeous, @seawolf Looks absolutely perfect. Great bark, smoke ring, and the meat looks moist. What did you do?
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They look immense @seawolf fair play
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Honestly my experience with spraying is that it adds nothing other than moisture, however I can't bring myself to just spray water. Lordy I love smokin' meats
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Whenever I try something new,I just do one thing,and the first time I sprayed it made a distinctly positive difference. @LewisStonehouse You ever watch any of Aaron Franklin’s videos?
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Yeah well aware of Aaron Franklin, read the Franklin BBQ book several times and learned a great deal. Spraying definitely makes a difference, my experience has just been that what you spray it with doesn't make a great deal of difference because you're just avoiding the outside of the meat getting too overcooked and dry. I've never actually sprayed with water, but doubt it would be much different. There's just a mental block (me included) of spraying with something devoid of flavour, even though we know it doesn't add any flavour
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I’ve also had some BBQ mental blocks,spraying being one of them and wrapping…AKA The Texas Crutch being the other. I’ve since starting doing both with much improved results. I don’t have a proper offset smoker,I cook with a PK360,which allows me to do 2 zone cooking. I spend the extra money,and go to a butcher,as opposed to buying supermarket meat,which I think, has helped me elevate my game as well.
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I cook with a kamado, and I've learned to not do x.y,z at whatever time, but to go by feel and by the temp. So I spray when it looks dry, I wrap (with pink butchers paper) when it stalls. I've never cooked anything disastrous. I have also found that getting quality meat makes a significant difference
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Thinking about it the hard bit of bbq has nothing to do with meat/seasoning/cooking, it's building/maintaining a fire that gives a consistent(ish) temp and clean smoke
