Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[zhivago]

Well within the acceptable parameters Sir

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[scarfmace]

Looks good indeed! For some reason the picture of the whole thing on the grill looked way thicker then what I'm used to. 

[scarfmace]

Last weekend I made Chicken Cacciatore on the open grill of a customer. Always feel joy when I get a chance to work on an open fire! Who here knows this dish?

[ROman]

Looks great, I've never made it on a grill before.

[Giles]

I used to make this a lot, thanks for reminding me, will make again when back in UK…..

https://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora/

[scarfmace]

@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.)

[Jett129]

@scarfmace Thinking about making Beef Short Ribs.  Have you ever done it? Any tips suggestions? Thanks.

[Giles]

@scarfmace:

(also Jamie is wrong in saying it's the wife that makes it.)

I'm sure he is about many things 

[scarfmace]

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!

[Filthy2123ozjunkie]

I saw this stuff yesterday and I totally want to get some

[Jett129]

I get the best quality meat I can from my local butcher. Subscribe to the garbage in garbage out philosophy. Do you ever spray during your cook?

[Filthy2123ozjunkie]

I keep seeing that spaying with apple juice is the best way to cook a steak.

[LewisStonehouse]

@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 

[Giles]

Think I will Sous Vide and then sear some Sirloin at the weekend…..

[mclaincausey]

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.

[seawolf]

While we're on the subject, here's mine from last weekend.

[mclaincausey]

Gorgeous, @seawolf Looks absolutely perfect. Great bark, smoke ring, and the meat looks moist. What did you do?

[LewisStonehouse]

They look immense @seawolf fair play

[Jett129]

What he said,absolutely BBQ Porn. Info please. I’ve been spraying a 50/50 mixture of apple juice and water on long cooks,like brisket or pork butt.

[LewisStonehouse]

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