Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Z

    Let's Talk Healthy BBQ

    I've noticed a similar thing with sugar when cutting out sugar/carbs. It seems like most things processed(and a lot of restaurant stuff) have sugar added and once you cut out sugar from your diet you immediately taste the sweetness when you eat it in stuff you wouldn't expect it to be in like...
  2. Z

    Pulled Pork Cheesesteak

    I had to post to mention I was somewhat skeptical at first with it being not a classic cheesesteak, etc. but by the final photo was like "man, I have GOT to make this soon with leftover pulled pork I have in the freezer" :emoji_grinning: It looks fantastic!
  3. Z

    Speed time ribs using pressure cooker

    I was really hungry for ribs one time but didn't have very long to make them. I cooked some in the instant pot until they were cooked through and tender, and then threw them on a propane grill with some BBQ sauce and caramelized the BBQ sauce and got some char on them. They were decent, but...
  4. Z

    Cheesesteaks In The Ninja

    That Tallarico's Steak Sandwich sauce is good stuff. They don't sell it around me but I ordered some online shipped to me based on your posts and it was really good. The cheesesteaks look great!
  5. Z

    Aldi Corned Beef 1.99lb (point cut) 5/1/21 sell by date

    I'm curious what makes you say they're China owned? As far as I know they're German owned.
  6. Z

    FAIL: 17-pound brisket - what did I do wrong?

    I am by no means a brisket expert, but this was my first thought when I read the original post as well. Somewhat similar to a pork shoulder - if it's tough it's almost always because it was pulled off too soon.
  7. Z

    Spinning A 25# Rib Roast On The Santa Maria (Q-View)

    Unreal! Seriously, this looks great. The shot with the somewhat rendered fat with the crust around it from being near the fire set it way over the top for me. Looks awesome!
  8. Z

    Prime Rib Turf and Scallops Surf

    Man that looks great. Is there a trick to getting the scallops to sear like that? I don't know if they're just too wet(for me they've been frozen and thawed) when I cook them but it's hard to get that good sear. I have to get cast iron super hot to get even a remotely decent sear on scallops...
  9. Z

    Is It Just Me...?

    Interesting thread. I never put much thought into the smoke desensitizing you but it makes sense. I usually chalked it up to the fact that I will eat a bit here and there while cooking(I have ribs on right now, and already ate the trimmings since they were done way quicker) so I'm not super...
  10. Z

    Six dollar CSR "burnt ends"

    Looks great - I might have to get some CSR's and try that! As far as what you said about rib tips/extra meat from trimming ribs I think they come out better than the ribs themselves they're just more of a pain to eat. I save the rib tips for myself when I trim spare ribs and then everybody else...
  11. Z

    Chipotle Cheesesteaks on the BS

    The cheesesteaks look great! On a side note - I was curious if you like that 'Yukon griddle hood'? I haven't seen one of those before and it seems like it would be a really helpful addition to the Blackstone, but I wasn't sure if I should look at getting one based on some of the reviews I've...
  12. Z

    Local Meat Locker

    It all looks good to me, but especially that pasta in the pesto sauce looks like it was probably pretty amazing.
  13. Z

    Last nights chucky.

    I would suggest trying some tabasco peppers in vinegar on it. I put that on the green beans I make that are similar to your's as well as collared greens and it's really good. The brand I buy is 'Trappey's Hot Peppers in Vinegar' but Lousiana and some other brands make it as well. It's vinegar...
  14. Z

    Chicken Quarters - with Q View

    Picked up a 10 pound bag of chicken quarters for ~$6. The store was nearly out of all fresh meat(maybe a run on meat due to meat plant closure news?), but fortunately around here there always seems to be chicken legs/thighs no matter what and thighs are one of my favorite parts of the chicken...
  15. Z

    Quark Stuffed Jalepeno and pork butt (5 pics)

    Looks really good. I'll have to keep an eye out for Quark cheese.
  16. Z

    Basic Pepperoni Bread (with Q view)

    Thanks! We have a small grocery store near me(Northeast Ohio) that sells it, but there's not nearly enough pepperoni in it. It's still good, but I don't think it's even possible to put too much pepperoni in it, so I much prefer to make it myself. I meant to mention in the initial post, but...
  17. Z

    Its a party all night long!

    It's somewhat hard to make out but is that more beer in the vegetable crisper drawer? If so, can't go wrong there:emoji_thumbsup:
  18. Z

    Basic Pepperoni Bread (with Q view)

    Prepare a basic bread dough. There are tons of recipes out there, but a simple one I use: Combine 1 cup plus 3 tablespoons warm water(I just eyeball around 1 1/4 cup, should be around 110 degrees which is warm to the touch like warm bath water but not uncomfortably hot), 3 cups AP flour or...
  19. Z

    Cured beef grey on outside - does it look okay?

    Some more pictures. Came out great. Made a sandwich inspired by a Reuben but with quarantine ingredients.. didn't want to open the sauerkraut I have so I used pickles, no rye bread but used a hamburger bun out of the freezer, cheddar in place of swiss, etc. Thanks again for the help earlier!
  20. Z

    Cured beef grey on outside - does it look okay?

    I appreciate the help from everybody! I was pretty sure it was cured all the way, but when I saw the grey around the edges I wanted to make sure it was good since I'm still pretty new to curing. The reassurance that it was good to eat was very helpful. It came out great - it seems like a good...
Top Bottom
Back
Clicky