unforgiven Posted July 5, 2014 Report Posted July 5, 2014 I like the menue brother,wife will get button mushrooms take out the stem and fill : using chorizo,onions,mushroom stems diced,garlic bagel chips smashed to crumbs,tablespoon of ketchup.Mixedup put in mushroom and top with a piece of cheese.The chorizo is cooked ahead of time and drained on paper towels.Baked on cookie sheet for about 15 min.
Sisco Posted July 5, 2014 Report Posted July 5, 2014 I like the menue brother,wife will get button mushrooms take out the stem and fill : using chorizo,onions,mushroom stems diced,garlic bagel chips smashed to crumbs,tablespoon of ketchup.Mixedup put in mushroom and top with a piece of cheese.The chorizo is cooked ahead of time and drained on paper towels.Baked on cookie sheet for about 15 min. Brother there is nothing better than homemade chorizo. Read your recipe and started drooling.
shepp Posted July 5, 2014 Report Posted July 5, 2014 I've been getting a lot of chorizo latly, eat it on eggs or with rice and beans good chit! I wanna check out this Mexican grocery in town they're suppose to have pretty good meat
unforgiven Posted July 5, 2014 Report Posted July 5, 2014 We cook up alot of links,drain the grease on paper towels and put seperate amounts in baggies to freeze.Then you'r done with the frying mess. Then add it to beans,eggs,whatever.
washguy Posted July 6, 2014 Report Posted July 6, 2014 Yesterday was pork butt on the GM.....butt was 10 lbs natural...no injected sodium or any crap...thin nice fat cap...injected with apple/mango juice right before grill time rubbed it down Friday nite and instead of using my go to yellow mustard went with two tablespoons of vegatable oil...then the rubs fired up the smoke daddy with cherrywood and hickory chips that were soaked nite before...got the GM to 275, butt right on the grill smoked the tar out of it for four hours....internal 165 right at the stall...it had a great bark...so then lifted the butt to a rack and put a pan of apple/mango juice underneath...then foiled it and pulled it off at 196 that took four hours....then put it in a beer cooler for an hour Char made her majic tater salad and cole slaw....time to rumble :) Wash
washguy Posted July 6, 2014 Report Posted July 6, 2014 Thanks brother......injection was good.....you really dont taste any apple or mango...just gives it moisture what ive found out....its all in the meat when you buy it...kinda a crapshoot.....this shoulder was a natural one......shoulder blade just slid on out....burnt ends were awesome :) Wash
unforgiven Posted July 10, 2014 Report Posted July 10, 2014 Brother Jeff you are the master. :hail: Fell back to what I do well.Ribs on Sunday.
washguy Posted July 10, 2014 Report Posted July 10, 2014 WOW ! Thats some awesome lookin ribs Rene ! thanks for the props Brother so, how long was the cook on em? details please :) Wash
unforgiven Posted July 10, 2014 Report Posted July 10, 2014 5 hrs. with Cabelas rub,same apple/whors combo.180* then 275*.Threw them on while it came to temp. to get more smoke. ^-^
sketch Posted July 11, 2014 Report Posted July 11, 2014 Haha I saw that too but they're easy when it comes to marinade!!
washguy Posted July 11, 2014 Report Posted July 11, 2014 5 hrs. with Cabelas rub,same apple/whors combo.180* then 275*.Threw them on while it came to temp. to get more smoke. ^-^ Well done Rene.....did ya foil em at the end of the cook? good lookin ribs :) Wash
unforgiven Posted July 12, 2014 Report Posted July 12, 2014 (edited) I didn't foil them this time,last time they were a little to soft,wanted a little more meatty feel. Couldn't spell worsthesherrrr. :wacko: Edited July 12, 2014 by unforgiven
washguy Posted July 12, 2014 Report Posted July 12, 2014 yep u can overdo the foil....i like a lil tug off the bone....those were sure pretty :) Wash
shepp Posted July 19, 2014 Report Posted July 19, 2014 Loin from Sam's club cut in half and rubbed it with the rub I used last time 260* till 165 tented and cooled then put in the refrigerator over night sliced on my meat slicer this morning for sandwiches
shepp Posted July 20, 2014 Report Posted July 20, 2014 Daaamn good lookin loin Shepp tasty? :)Wash Bet ur ass :D
shepp Posted July 20, 2014 Report Posted July 20, 2014 Daaamn good lookin loin Shepp tasty? :)Wash Bet ur ass :D
shepp Posted July 20, 2014 Report Posted July 20, 2014 (edited) Wow triple tap I got pretty deep into a case of beer last night lol Edited July 20, 2014 by shepp
shepp Posted July 20, 2014 Report Posted July 20, 2014 Warmed it up in an alm pan with a little apple juice and water at 300 for 45 min or so not dry at all
washguy Posted July 20, 2014 Report Posted July 20, 2014 Brisket tomorrow....the start ...rule #1 be friends with your butcher We wanted to do brisket point tomorrow so go to the grocery store lookin for a brisket point...they had none, and my butcher shop doesnt sell just points...so the butcher at the grocery store was there.....he's a nice guy he's cut some steaks for me...so i asked him if he had any packers in the back and would he cut off the point for me? no problemo he tells me...come on back in the freezer area and pick a packer out so i did and he whacks off the point and trims it up real nice ....im jonesing to use this Black Ops rub...so here goes prep...geez this rub smells awesome ! :) Wash rubbed down and in the fridge
unforgiven Posted July 20, 2014 Report Posted July 20, 2014 You guys down there in Texas have some different names for pieces of meat. <dontknow>
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