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It is currently Wed Apr 17, 2024 7:30 pm
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what did you cook today thread
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18449
Real Name: Johnny 5
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usrifle wrote: I was hungry and chowing down, but a quick pic. Did Shrek just cum all over your fish? WTF is going on here?
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Mon Sep 06, 2021 1:23 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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At least a couple of people on this forum have mentioned Mad Scientist BBQ, so I decided to check them out on YouTube. Thank you, whoever mentioned them. I decided to give the ribs a try, to see if they're any better than what I did. I'd been switching between 3-1.5-1.5 with bacon fat in the wrap, and 5.5 hours unwrapped. His method combined the best of both, so I was on the right track. That pleased me. I'll be having the leftovers in Yucatan style tacos tonight, along with some of the leftover from last night. Yesterday I did a tri-tip on the smoker. Again, borrowing a little from Mad Scientist BBQ I smoked some tallow for 2 hours before the tri-tip went in until it hit 120 internal. At 120, I brushed the tallow on the tri-tip while I opened up the first fire searing section, and then flipped the meat onto that for searing. It came out okay, I guess.... The rub was salt, pepper, onion, garlic, rosemary, parsley, cumin and a little coffee. It was served with corn risotto al salto, which was made from leftover corn risotto from the night or two before.
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Wed Sep 08, 2021 7:26 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52029
Real Name: Steve
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Yeah, that tri-tip looks . . . all right. Yeah, I like Jeremy's (Mad Scientist BBQ) stuff. He seems very methodical and scientific in his videos, so I trust his results.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Sep 08, 2021 8:30 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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That Tri Tip is beautiful.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed Sep 08, 2021 1:34 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28177
Real Name: Ace Winky
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WanderingWalrus wrote: At least a couple of people on this forum have mentioned Mad Scientist BBQ, so I decided to check them out on YouTube. Thank you, whoever mentioned them. I decided to give the ribs a try, to see if they're any better than what I did. I'd been switching between 3-1.5-1.5 with bacon fat in the wrap, and 5.5 hours unwrapped. His method combined the best of both, so I was on the right track. That pleased me. I'll be having the leftovers in Yucatan style tacos tonight, along with some of the leftover from last night. Yesterday I did a tri-tip on the smoker. Again, borrowing a little from Mad Scientist BBQ I smoked some tallow for 2 hours before the tri-tip went in until it hit 120 internal. At 120, I brushed the tallow on the tri-tip while I opened up the first fire searing section, and then flipped the meat onto that for searing. It came out okay, I guess.... The rub was salt, pepper, onion, garlic, rosemary, parsley, cumin and a little coffee. It was served with corn risotto al salto, which was made from leftover corn risotto from the night or two before. corn risotto al salto? Damn.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Wed Sep 08, 2021 1:57 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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TechnoWeenie wrote: usrifle wrote: I was hungry and chowing down, but a quick pic. Did Shrek just cum all over your fish? WTF is going on here? Shrek Cum sauce for Fish. You know you want some TW. https://www.youtube.com/watch?v=KFDsy_HBEWE
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Wed Sep 08, 2021 3:28 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Tri-tip was even better today, served cold, next to a taco salad. Dressing on the salad was homemade mayo, my homemade hotsauce with mezcal and tamarind, and some cumin. There's some Oaxaca cheese (which is just grown-up string cheese), and some fried corn tortilla strips.
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Thu Sep 09, 2021 8:26 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52029
Real Name: Steve
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WanderingWalrus wrote: Tri-tip was even better today, served cold... Ha! Yeah, I like tri-tip right off the smoker . . . but snacking on it straight outta the fridge over the next few days is even better.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Sep 09, 2021 8:49 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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I prefer Tri tip cold myself. With a spicy Mustard on a Hawaiian roll.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Thu Sep 09, 2021 9:19 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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usrifle wrote: I prefer Tri tip cold myself. With a spicy Mustard on a Hawaiian roll. HELL YA. sometimes horseradish. damn I only got one roll left too
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Thu Sep 09, 2021 9:43 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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cmica wrote: usrifle wrote: I prefer Tri tip cold myself. With a spicy Mustard on a Hawaiian roll. HELL YA. sometimes horseradish. damn I only got one roll left too Now that Man knows how to eat Tri tip!
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Thu Sep 09, 2021 10:02 pm |
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olydemon
Site Moderator
Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508
Real Name: Oly Damon
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MadPick wrote: Yeah, that tri-tip looks . . . all right. Yeah, I like Jeremy's (Mad Scientist BBQ) stuff. He seems very methodical and scientific in his videos, so I trust his results. Agreed, I liked the scientific slant to the show. Cooking channels are a dime a dozen it seems. There are a few who stand out for good production and content. I've yet to do a Tri tip, been considering that, but Fred Myers also has 2 fer 1 chuck roasts, so I may try that again this weekend.
_________________www.olydemon.com
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Thu Sep 09, 2021 10:13 pm |
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codfather
Site Supporter
Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502
Real Name: Darryl
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Son-in-law butchered a cow last night and I now have more then I know what to do with fried liver and onions.....maybe smoke some also
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Sun Sep 12, 2021 10:06 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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codfather wrote: Son-in-law butchered a cow last night and I now have more then I know what to do with fried liver and onions.....maybe smoke some also me too. don't forget to eat the tongue, way better than the best roast you make. that's something I need to try too smoked liver hmm https://www.smokingmeatforums.com/threa ... er.160870/
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Sun Sep 12, 2021 12:28 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Lengua tacos. The problem with tongue is getting it in a small enough amount. I want to eat *some* tongue, but I don't want to eat 3 or 4 pounds of it and nothing else for several days. I'm tempted to just get a tongue and sous-vide the whole thing, but I also want to season it and debate smoking it, and there's also the "what do I do wit the leftovers?" aspect. Ideally I want 1 tongue in 3 or 4 portions all vacuum sealed, and then sous-vide that, but that means defrosting, cutting, repackaging and then sous-vide'ing.
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Mon Sep 13, 2021 9:54 am |
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