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  Topic Review (Newest First)
09-05-2012 05:27 PM
herzogone I'm a bit late to this thread, but I second what jdang307 said earlier. Texas BBQ to me is about brisket and sausage. I've eaten at all of the big three in Lockhart (Kreuz, Smitty's, and Black's) and can attest to their deserved legendary status. I won't pick a favorite, I like them all. I'll admit, brisket is probably my favorite form of BBQ, and one of the hardest to do right. That said, I do enjoy just about all styles of BBQ and grilling, from Memphis dry rub ribs, to Brazilian churrasco. I even like sauces from all over, but generally on the side (comes in handy for those occasional dryer bits that are inevitable).

I have a couple smokers and love to do my own, but I usually stick to the basics: ribs (babyback or St. Louis), pork shoulder, or whole brisket. I still haven't achieved the level of the Lockhart places with my brisket, but it's better than the vast majority of places where I live (of course Massachusetts isn't exactly BBQ mecca ).

But seriously, don't write off Texas BBQ until you make the trip to Lockhart.
09-05-2012 03:58 PM
Originally Posted by Tuan209 View Post
I am from TX and reading through the forum makes me chuckle.

If you have ever been to a great BBQ place, you will never walk out of the restaurant talking about the sauce. That's the last thing a great BBQ place wants you to talk about.

Great BBQ starts and ends with how the meat is cooked. The sauce is just icing on the cake.
You haven't read the last 5 pages of this thread have you? It's all about meat cooking options...
09-05-2012 12:33 PM
Tuan209 I am from TX and reading through the forum makes me chuckle.

If you have ever been to a great BBQ place, you will never walk out of the restaurant talking about the sauce. That's the last thing a great BBQ place wants you to talk about.

Great BBQ starts and ends with how the meat is cooked. The sauce is just icing on the cake.
09-05-2012 11:48 AM
Originally Posted by Snowolf View Post
For me it's all about the Cajun! The fucking hotter the better.....
Everytime I go up to the PNW area... no one understands spicy. For that matter, sweet fucking tea. I can't get a glass of sweet tea outside of east Texas or Louisiana. All the places my brother takes me to, what they call spicy, would maybe qualify as mild down here. I think outside of the few Asian restaurants that have gotten spicy right, everywhere else my brother has taken me wouldn't know spicy if cayenne pepper were to punch them in the dick.
08-18-2012 08:02 PM
poutanen Trying another steak tonight from a different butcher. Got a nice 1.5" or so rib-eye that I'm splitting in two to share with my girlfriend!

Pre-salted using smoked salt (a buddy of mine made it) and once all the juice came out I added a touch of Lea and Perrins and spread it all over. It took well over two hours for the meat to start re-absorbing the moisture, but it did reabsorb it all! Took a time lapse video, although even in HD it's hard to see how much fluid came out and went back in. I'd say there was a good tablespoon full of fluid on the steak at it's wettest point, and at the moment it's at least as dry as when I took it out of the vac pack.

08-02-2012 11:58 AM
poutanen Okay so that digital thermo has worked out great. The steaks were good, not great. They were med-rare throughout which I wanted, but instead of searing in the pan I tried it on the grill and it didn't develop as much of a crust. Also the meat was really good, but a little lacking in flavour. Next time I'll pre-salt with my smoked salt and I'll do it a few hours earlier. I went light on the salt trying not to overdo it. They were great steaks, just a little bland for rib-eye.

NOW... What has really improved is my burgers. Okay so my burger recipe is really easy:

- lean ground beef
- lipton onion soup mix (I use about a 1/3rd of a package per pound of beef)
- worcestershire sauce
- medium curry powder or cumin depending on my mood
- black pepper
- a little southwest chipotle seasoning (no salt) sprinkled on the burgers just before cooking

I put a little (1 tablespoon or so per 1/3rd package of onion soup mix) boiling water in a glass bowl and mix in the soup mix. Then I throw all the other spices and sauces into the mix, except the chipotle seasoning. Next I toss the ground beef in, mix it all up, and separate into 1/4 pound burgers. I try to flatten them out to about 1/2 max so they don't ball up too much on the grill.

Lately I've been grilling burgers low and slow on the top rack. About 350-400 deg F in there if you believe the gauge. They take about 15 minutes or so with a couple flips, and then I've been checking them with the digi thermo and when they're right on 160 deg internal temp I take them off. So far no pink burgers but tons of juicy goodness!!!
07-29-2012 04:54 AM
irrballsac HA! My kind of topic! Actually I'm a chef (Graduated culinary school in chicago 5 years ago now), have been working in restaurants going on 10 years now, and work in a contemporary steakhouse. We do the traditional sear/broil steaks on a few of our cuts, but we also do a relatively new style of cooking called 'sous vide' which translates in french to 'under pressure.'

Basically perfecting jdangs cooking method, in a much more precise, and accurate way. We cook with large pieces of medical grade equipment called immersion circulators. The basic method is taking any kind of food, vacuum sealing it in bags, and cooking it to a perfect temperature every time. Meats begin to break down their fibers around 125 degrees. Our rare steaks are cooked at 135 degrees, and then taken out of the bath, patted dry, seasoned, and seared on our 475 degree flat top. Even though you dont actually 'seal in the juices' while searing a steak, oil and fat are EXTREMELY helpful in this process because they transfer the heat more evenly from your pan to your meats.

I have quite a few great recipes for doing BBQ, and as someone mentioned earlier Brazilian BBQ is TITS!!!! Brazilian BBQ has coffee in the sauce it comes with, which adds a great umami flavor to everything, as well as a slight bitterness, which is usually countered in the sauces with small amounts of brown sugar. My favorite way to do most any BBQ is by putting it in a brine. You can't beat it, even if you fucking try.
07-28-2012 07:25 PM
Originally Posted by jdang307 View Post
Usually steaks take anywhere from 15-25 minutes depending on whether they were sitting out or come straight from the fridge. Give it a try (and test your probe in boiling water to know if it is spot on 212F or if you need to adjust). I just set it, and forget it. Polder Original Cooking All-In-One Timer/Thermometer: Kitchen & Dining

That is what I use and it will increase your cooking results exponentially. Chicken breast? Pull it at 155 and never suffer a dry overcooked breast again. I can still cook by time and feel, but the probe just eliminates the guess work.
Do you just leave the battery in yours all the time? I noticed there's no off function. I imagine it hardly uses much power to keep the LCD running all the time.

Oh yeah I tested mine in my mouth! lol, read 95 deg so it's low by a degree or two. That's okay because I think our defintions of medium-rare are a little different. I'm going to leave my steaks in until they're 95-97 deg inside, then 1.5 min per side on a medium hot BBQ.
07-28-2012 05:16 PM
poutanen Trying jdang's method tonight!!! Got my temp probe the other day in the mail, went and picked up a nice thick $20 rib eye from the butcher, going to cut it in half and split with the GF...

Is there anything wrong with salting earlier? I was thinking of salting now, then putting in a ziplock and putting back in the fridge until about 30 minutes before it goes in the oven.

Also, can I go from the oven to a medium-hot BBQ instead? I don't have a particularly good pan for grilling...

Will report back later tonight! lol
07-26-2012 12:06 PM
TMXMOTORSPORTS My GF likes her steaks well done.
I haven't tryed jdang's way yet.
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