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Like clockwork
Official CCS Grillmasters thread
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brett05
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Nope, but then again I've never had ribs smothered in bacon before and yet I did that and that went awesome.
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But had you cooked ribs before? So you at least had an idea of how to prepare the meat? I guess that's the confusing part to me: if you've never cooked something before, why would you think you could try something out of the ordinary and it would work?
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Honestly imo what Brett did to that brisket is a Sin on par with marital infidelity.
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I'm going to do a coq au vin for the very first time this weekend, but in lieu of red wine I'll probably just do grape juice. It should be exactly the same.
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Probably best, your pastor prohibits you from consuming alcohol
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i've never made coq au juice before but if u are using grape drink vs wine make sure you crank up the heat and you should be done in under 30 minutes.
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That's a good tip.
Burque
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Y'all are a bunch of nerds.
brett05
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Better question, why wouldn't anyone try something new? Yeah, it turned out bad, but guess what, it has to start somewhere.
Back to the original question, Angus vs wagyu, do I need to go that high end? Is it worth it?
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WTF? The literal starting place is the basic brisket recipe.
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@brett05 the Amazing Ribs guy basically says for smoked BBQ brisket, buy the best quality cut of brisket you can find/afford.
Brisket, for BBQ, in particular, is sensitive to meat quality.
He has a whole section where he discusses the meat quality and the minimum quality you should buy.
Never buy a corned beef brisket cut and smoke it, it will always make bad BBQ brisket.... there's a reason the Irish bought it and boiled it.
Brisket, for BBQ, in particular, is sensitive to meat quality.
He has a whole section where he discusses the meat quality and the minimum quality you should buy.
Never buy a corned beef brisket cut and smoke it, it will always make bad BBQ brisket.... there's a reason the Irish bought it and boiled it.
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ummmmmmmmmmm what if you are making pastrami?????? hmmmmmmmmmmmmm???????
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You mean you wouldn't take a brisket for the first time you've cooked that cut of meat and decide to put it in an instapot with a cup of vinegar and blast it for an hour and then wrap it in bacon, smother it in brown sugar and take a culinary torch to it before deep frying at 375 for 15 minutes before throwing it in the garbage????
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I cannot for the life of me figure out why someone would buy a cut of meat they know nothing about, do no research on how to prepare it and then expect it to be good after half-assing a made up recipe. Anyone with a brane and limited grilling experience should at least have some sort of idea how to make brisket and if you don't, at least read some Pinterest mom-blogs before trying to cook it. lol wtf
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For reals.
I'm not a novice cook by any means but whenever I am trying something new or cooking for a lot of guests, I spend a few minutes on the ol' internet reading some blogs (some of them momblogs) and look at the different recipes/techniques and then fashion together how I'm going to approach the dish.
Of course I do shoot from the hip and come up with some interesting things on my own all the time as well, but that's at least with experience with specific techniques or flavor profiles that I'm experimenting with.
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By the way @Ares recommendation for Meathead Goldwynn's blog is great for all BBQ. One could consider it the BBQ BIBLE (not @brett05, that would be sacrilicious) but still, it's great.
One might even consider it a "starting point" for great BBQ rather than a "retarding point" for making time consuming/expensive trash.
One might even consider it a "starting point" for great BBQ rather than a "retarding point" for making time consuming/expensive trash.
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Since I got my smoker, I can do a very good, basic slab of ribs. 2 years later and I have no need to ever follow a recipe to make a killer batch of ribs. Of course through trial and error I've found ways in which I can improve things, but I would have never imagined just going ahead and trying something without reading some shit first.
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wait
you mean to tell me you didn't make your first babybacks by coating with crushed juniper berries and fennel seeds, wrapping them in pork belly, tying it off with butcher twine and spritzing with ume plum vinegar before smoking them for 3 days at 200 degrees?