What's For Dinner?

Sac Arrow said:
That looks good. The secret is having beef ribs with enough meat on them to be worth it plus not overdoing it, which was my mistake at my first smoking attempt.
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Yeah, back ribs don't have as much meat as short ribs, but for the two of us this was plenty. There's even a leftover rib in the fridge for us to fight over tomorrow.
 
Who said beef ribs?
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DJTorrente said:
OMG, it looks like it jumped off the bone. Can you share some deets? Time and temp? What kind of wood?
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250* to an internal temp of 208 (not a typo). Those took about seven hours over mesquite.

Here’s a deeper primer.

www.meatchurch.com

Beef RIbs

The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me. When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the...
www.meatchurch.com www.meatchurch.com
 
TCABM said:
250* to an internal temp of 208 (not a typo). Those took about seven hours over mesquite.

Here’s a deeper primer.

www.meatchurch.com

Beef RIbs

The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me. When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the...
www.meatchurch.com www.meatchurch.com
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Wow, that surprises me. I would have thought that the temperature would have stabilized after 2-4 hours for ribs but those ribs look really meaty.

My first beef rib attempt (see the BBQ thread) ended in crispy critters after seven hours at 250 but on the other hand there as no meat to speak of on those ribs. Looks good though.
 
Sac Arrow said:
Wow, that surprises me. I would have thought that the temperature would have stabilized after 2-4 hours for ribs but those ribs look really meaty.

My first beef rib attempt (see the BBQ thread) ended in crispy critters after seven hours at 250 but on the other hand there as no meat to speak of on those ribs. Looks good though.
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Short ribs (flank; belly) have more attached meat than loin/back ribs (what's left after you take a rib steak -- or roast -- off the bone).

As to crispy critters, I've read attempts to explain the process (applied to brisket to explain "the stall") as a chemical process akin to the melting of ice. When you raise the temp of ice to zero degrees F, then continue to add heat to the "system", that additional heat is absorbed to accomplish the phase change from solid to liquid, but the temperature remains zero until all the ice is melted. A similar process converts the intramuscular connective tissue to gelatin at about 200 degrees, where chewy tough turns into melt-in-your-mouth soft.

I've tasted ribs from Franklin that you could eat with a spoon.
 
DJTorrente said:
Short ribs (flank; belly) have more attached meat than loin/back ribs (what's left after you take a rib steak -- or roast -- off the bone).
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:yeahthat:

The ribs I showed in post #278 were back ribs, taken from a rib roast, and I only smoked them for about 3 hours. Much less meat than short ribs, but still delicious.
 
DJTorrente said:
Short ribs (flank; belly) have more attached meat than loin/back ribs (what's left after you take a rib steak -- or roast -- off the bone).

As to crispy critters, I've read attempts to explain the process (applied to brisket to explain "the stall") as a chemical process akin to the melting of ice. When you raise the temp of ice to zero degrees F, then continue to add heat to the "system", that additional heat is absorbed to accomplish the phase change from solid to liquid, but the temperature remains zero until all the ice is melted. A similar process converts the intramuscular connective tissue to gelatin at about 200 degrees, where chewy tough turns into melt-in-your-mouth soft.

I've tasted ribs from Franklin that you could eat with a spoon.
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The stall in is meat sweats. Literally.

tag based on what is being viewed. We filter the output of wp_title() a bit - see agriflex_filter_wp_title() in functions.php. --> <title> Brisket "Stall" Demonstrated During Camp Brisket - Texas Barbecue

bbq.tamu.edu bbq.tamu.edu
 
Yesterday was Šaltibarščiai with boiled potatoes. Give it a try. If you like beets, you’ll like it. It’s eastern Europe’s answer to gazpacho.
 
Rich Holt said:
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Roasted duck, rice-a roni, and Thai chili chopped salad.
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Oh nice duck by the way. I've only had Peking Duck. The one single dish the Chinese have managed to rid the horrible grease and turn it in to something pleasant to eat the next day.
 
Momma leaves for a girls beach weekend Friday. I don’t know what’s on the menu for each meal yet, but I’ve decided everything I eat will come off the gravity smoker/grill.

I’m thinking Friday dinner is beef; Sat brunch is Scotch Eggs, supper is brisket, Sunday breakfast is smoked fatties, supper is a competition style pork shoulder.

Friday and Saturday will also be cigar nights, so I need to think about appropriate beverages.

Gluttony at its best.
 
Osso buco and a polenta/parmesan/tomato bake. I'd never even had osso buco in a restaurant before, but I won the meat in a BBQ comp, so I spent a few hours cooking it up today. Recipes from the internet, so I can't claim credit for innovation.
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Beef brisket, and pork loin chop cuts, in a cheap old hobby style smoker over a real wood fire. It’s been years since I’ve done it, never have the time it takes, but wood fire with big igneous rocks in the water pan, (they condensate any of the off flavor smokes while they warm up and the wood chars), when it’s just whisping smoke on goes the meat, (guesstimate probably around 180 F on the grill face), to start getting some flavor, then when the wood is fully white and goes to coals on goes the lid, the stones absorb and hold/regulate the heat and the drippings on them will provide the smoke to finish it off to be be-you-till-full! . The residue heat in the stones keeps it hot as an oven for many hours. It will not be tonight’s dinner, but tomorrow is going to be one heck a lunch.
(Some home made lump charcoal is on standby if it needs a heat boost in the night)
 

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Yum, @Flatiowa ! We had a handmade "meats" pizza for dinner and there's an apple pie cooling on the stove for a little later. @EdFred - I didn't take a picture because I was hungry, but I was able to get the crust flat and thin all the way to the very edges tonight and it tasted very good. Thanks for the inspiration to keep trying. :biggrin:
 
And follow up on post 313, came out like a high end deli meat. I cut a few of the chops up to cook with some bacon in a 15 bean pork and bean soup, and the brisket I will snack on sliced thin with cheese and crackers for the next couple days.
 

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Turkey burritos. Yes, I like ground beef better but drenched in spices and guacamole, there isn't much of a difference. I had mine in a salad vs. in tortillas.
 
Spaghetti and leftover sauce.

I use Barilla whole grain pasta and actually do pay attention to serving size. Then for sauce I usually make enough of a batch to get 3 2-serving meals out of it. Tonight was the last of the sauce from the freezer, so I'll have to make up some more.

onion, chopped and sauteed
3 cloves garlic minced and sauteed
mushrooms sliced thin and sauteed (optional)
2 28-oz can crushed or pureed [(edit) I sometimes use 1 15oz can and 1 28 oz can depending on what I find in the pantry] tomatoes, or some combination
6 oz can tomato paste
1/2 cup of red wine
chopped basil, about 3 TBS
chopped parsley, about 3 TBS
1/4 cup parmesan
s&p to taste

Let it all simmer for a while, maybe add a little pasta water. It's really easy to make, tastes great, and freezes well. I make a batch and then part it out into the freezer for nights like tonight when I just want to make something fast.
 
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