BBQ Thread-Been a while

[joeywa]

lol dont feel bad golfing im actually eating moose-stew with biscuits

So do you live in Calgary?

 

[shotime73]

So do you live in Calgary?

I live in Newfoundland in the City of Corner Brook..I am actually from Gilmer but I will be moving back to Texas in July..where like my huge advantage is i have dual citizenship

 

[joeywa]

I live in Newfoundland in the City of Corner Brook..I am actually from Gilmer but I will be moving back to Texas in July..where like my huge advantage is i have dual citizenship

Nice.  A Newfy.  Congrats on the impending relo!

 

[shotime73]

Nice.  A Newfy.  Congrats on the impending relo!

thank u

 

[SFlonghorngirl]

lol dont feel bad sf im actually eating moose-stew with biscuits

I actually had home made chicken pho after golf. Definitely a step up from porridge. Probably have another bowl in a couple of hours.

 

[Duke C #11]

SF,

Years ago, when I was stationed in Pleiku in Vietnam, I used to buy this extra spicy chicken pho whenever I went into town for "cultural exchanges". In all the years since, I have yet to find that exact kind of pho, and it's not for lack of effort. The lady I used to buy it from just called it Chinese soup. It was loaded with dried red peppers. It always made my nose run, but it was addicting.

 

[streettopeschel]

I thought porridge was just something in 19th century nursery rhymes . People really eat it?

 

[SFlonghorngirl]

I thought porridge was just something in 19th century nursery rhymes . People really eat it?

Yup. We (Asians) eat it often, especially if it's cold or if one is sick.  

 

[SFlonghorngirl]

SF,

Years ago, when I was stationed in Pleiku in Vietnam, I used to buy this extra spicy chicken pho whenever I went into town for "cultural exchanges". In all the years since, I have yet to find that exact kind of pho, and it's not for lack of effort. The lady I used to buy it from just called it Chinese soup. It was loaded with dried red peppers. It always made my nose run, but it was addicting.

That sounds amazing!  Better than adding Sriracha! 

 

[streettopeschel]

Yup. We (Asians) eat it often, especially if it's cold or if one is sick.

hope you start feeling better soon. Stay warm.

 

[joeywa]

Yup. We (Asians) eat it often, especially if it's cold or if one is sick.  

Pease porridge hot, pease porridge cold, Pease porridge in the pot, nine days old; Some like it hot, some like it cold, Some like it in the pot, nine days old.

 

[MikeV73]

Yup. We (Asians) eat it often, especially if it's cold or if one is sick.

One of my friends is from Vietnam, his family owns 8 or so well known Vietnamese restaurants in Houston. Recently was introduced to the pho at one of the locations while on a road trip to H town, very good stuff!

 

[joeywa]

I picked up 30#s of pork bellies this weekend.  We have 20#s curing in the fridge, which we'll smoke up sometime this weekend or next week.

Also, took the 10#s remaining and made porchetta; which was cooked up tonight:

And we sliced up the remainder and sent it home with the folks that had supper with us:

Also, the trimmings that we had from the bellies, we used to make breakfast sausage:

Stay tuned, I'll post some pics of the bacon smoke project in the next week or so as it happens. 

 

[Duke C #11]

Have you ever considered becoming a vegan? 

 

[Rambo]

Here is a very good Brisket tutorial that has many photos to help those of you who aren't veterans of cooking Brisket. I don't agree with everything this Gentleman has to say but he is correct on most of his opinions. One thing I have learned (the hard way) is that the quality, grade, of the brisket you purchase has a lot to do with the final product you plate to your guests. Buying a "Select" grade Brisket puts you behind the 8 ball to start with. try to find a Choice or prime grade if possible. Another thing I think is critical is to have a Meat Thermometer so you'll know what the INTERNAL temp is of the Brisket. The Collagen will begin to break down between 180 & 200 depending on the individual Brisket. When the temp probe slides in easily, with no resistance, your Brisket is ready to rest.

Good luck.

http://www.bbq-brethren.com?forum/showthread.php?t=57882

 

[streettopeschel]

The porcetta looks great. Walk us thru that.

 

[SFlonghorngirl]

joeywa, i gained 10 lbs looking at your food porn. 

 

[Rambo]

Type in "Brisket Tutorial" in the search

 

[joeywa]

The porcetta looks great. Walk us thru that.

Pretty simple street.

1. Take the pork belly and lay it out on a cutting board. 
2. Trim it as you wish; we just squared it up a bit and took off a little bit of the areas where it was overly fatty. 
3. Score the inside portion of the belly.
4. Take fresh rosemary (chopped,) fresh garlic (chopped,) sage, fennel seed, salt, pepper and olive oil, and make a paste. 
5. Slather this on the scored side of the belly. 
6. Add orange zest on top of the paste you just applied.
7. Roll up the belly as shown above.
8. Tie the roll in 1-2" increments to hold it together.
9. Lightly brush the exterior with olive oil.
10. Add a very light sprinkle of salt on the exterior.
11. Cover and refrigerate for a day
12. Set it out on for about an hour before cooking.
13. Roast at 500 for ~30-40 minutes on a roasting rack.  Turn it once during this time.
14. Reduce the oven to 300 and bake until the internal temp is ~145.  (Should not take more than 1:30-1:45, but WATCH the internal closely.  I found that this goes from about 110 to 145 QUICKLY!)
15. You can then raise the temp of the oven to 500 to further brown/crisp up the outside if you want it darker.  I'd say no more than ~10 mins. 
16. Make sure you have your windows open and the dogs outside; the smoke alarm will go off several times during this process-as pork belly at 500 degrees in an oven smokes like the dickens!! 
17. Rest it for 15-20 mins. 
18. Slice and serve!

 

[joeywa]

Here is a very good Brisket tutorial that has many photos to help those of you who aren't veterans of cooking Brisket. I don't agree with everything this Gentleman has to say but he is correct on most of his opinions. One thing I have learned (the hard way) is that the quality, grade, of the brisket you purchase has a lot to do with the final product you plate to your guests. Buying a "Select" grade Brisket puts you behind the 8 ball to start with. try to find a Choice or prime grade if possible. Another thing I think is critical is to have a Meat Thermometer so you'll know what the INTERNAL temp is of the Brisket. The Collagen will begin to break down between 180 & 200 depending on the individual Brisket. When the temp probe slides in easily, with no resistance, your Brisket is ready to rest.

Good luck.

http://www.bbq-brethren.com?forum/showthread.php?t=57882

In case many of you are not aware, Rambo is a very well accomplished BBQ guru.  It's good to have him here. 

Rambo and our departed buddy LHR had a fun, ongoing back and forth debate on fat-side-up vs. fat-side-down on briskets, for many, many years on other sites.  (RIP Jeff.)  While I don't always agree with a few things he does for certain BBQ items, he is definitely a wealth of knowledge when it comes to working a pit. 

Thanks for venturing over here Rambo.  Glad to have you.  Feel free to share all of your other BBQ knowledge with the board!