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In St Louis we grill those guys, then paint them with Maul's BBQ suace.
That's St Louis bbq
I love Boston (went to school there) but it sounds like KFC in the Midwest is much better. Dinner was KFC thigh and a leg (part of on 8 piece meal) and the thigh was fine - but I am in STL. I like KFC maybe its better here than where you are.
The bear paws are great, I love my thermopen, I have a Smokey Joe (Platinum 18 inch diameter) but anyone that STABS a sausage and lets the juices run out get to leave my BBQ party early!
This happened in Rick Perry's Texas? I would have taken the wrapped burger to the local Police Precinct and let the cops handle this criminal activity (may as well take advantage of being in the reddest of red states)
Rye - with kimmel
As a nice little Jewish boy occasionally I would open the fridge, see this big UGLY tongue and think "Yippee, tongue for dinner :-)"
Not meaning to accuse anyone but instant mashed potatoes come out very smooth. So lumps (and the taste/texture etc) are comforting. ;-)
If your are thinking of a KCBS Competition you will have big problems. At KCBS Comps the catagories are Chicken, pork ribs, pork shoulder/butt/picnic and brisket. and to score high you have to cook so that your entries taste like the undefined KCBS Standard to the detriment of local variations.
I used to be a KCBS Master judge and I was disgusted when the food at a contest that we judged in Vermont tasted just like the food we judged in Kansas City.
Perhaps a local neighbor/backyard/unaffiliated contest would be a better place for your short ribs.
KCBS Competition
As a Midwesterner I am surprised that Steak n Shake hasn't "gone after" Shake Shack on the basis of the similarity of the names. I've never been to Shake Shack but it seems to me that it is totally different from Steak n Shake.
Nice to hear that you are pleased with your new charcoal grill. Since you are feeling good about the price, may I suggest that you buy a WEBER (its the best!) charcoal chimney to start your coals.
Lighter fluid is the PITS!!
At Kansas City BBQ Society Contests, the ribs, pork shoulder and brisket are typically slow cooked (BBQ) but the chicken is frequently grilled.
Does it really matter as long as it is YUMMY?
Simple & easy. Gotta mark up a squeeze bottle ;)
Assuming a 22.5" Weber kettle and all Weber equipment, about how long might one guess it will take for the lamb to read 125*F?
If I've got "got company coming, let's say for some outdoor entertaining, for dinner at 6:00" then I expect them to start arriving at about 4:30 for outdoor entertaining (drinks & munchies) which I should have just about ready when they arrive. Since BBQ was specified and booze goes so well with BBQ, I will have sampled the drinks prior to my friends arriving. The meat goes on the fire at such a time that it will be plate-able (rested & carved) at 6PM.
If it is an indoor party, it really makes little difference. Drinks & apps first, then dinner. I usually don't specify the dinner time, if I am thinking of a 6PM dinner, I will request my guests arrive 4:30 - 5:00
Not quite hot dogs but still dang tasty sausages??
THAT WILL WORK!!!
Anyone tried the Weber 6430??
Looks to me like a nice 14"x16" ceramic stone in a cool holder - at a pretty good price :)
Has anyone here used the Weber 6430?? Looks neat to me and I think its a good price.
Wonderful Series, love the garden path!
Since I am QUITE FRUGAL I wish you had tested a terra cotta saucer from under the flowerpot. It does a GOOD job, but I am gooing to put a Lodge Pizza Pan on my Wish List :-)
After reading thru this thread and some thought I think that Kenji is saying that she requested that some add-ins not be added in and that the dressing be served on the side. If you won't do that for a customer, you don't deserve customers!
I just wonder if some of the things she wanted omitted were already in the melange and their removal would be a PITA. In that case, SHE was a PITA
I wasn't there, I don't know.
IMHO it is wrong to mock someone for the way they eat pizza. Making fun of the Donald is fine sport but can't we find a better reason - like maybe his hair????
In the interest of akkuracy (and plagiarism) I went to the LA Times Food Blog in question and snipped out the following.
"Ramsay said that Victoria Beckham ordered the smoked trout salad and asked for it plain, unadorned, with the dressing on the side. According to the menu, the dish is normally served with grapefruit, avocado, red onion and lemon, and that combo was apparently a bit too much for the ready-to-give-birth-at-any-minute Beckham."
After reading that I have a different take on the situation.
I am so confused.
Kenji started this topic with the statement that she wanted "dressing on the side" implying that that was her only request. Others then stated that she ALSO wanted the trout salad massively modified. Which is correct?
If she only wanted dressing on the side then the resto is WRONG. OTOH if she wanted the trout salad completely changed then shame on her and Kenji (for misrepresenting the situation)
Everyone knows that lump is superior to brix :-) so we don't have to go there but what about All Natural brix or Coconut shell brix?
I've been using Rancher/TJ all natural brix for the longer life, less ash and better fragrance. I'm looking for coconut shell charcoal but haven't been able to find it at a reasonable price in St Louis
Most brisket recipes take many Many MANY hours, mine doesn't.
The day before I trimmed most of the excess fat from the 8 pound flat and rubbed it whth Tones Canadian Steak Rub from Sam's club. Back into the fridge.
I wokeb up on Memorial day at 10 AM, folks were coming at 2PM - no problemo
In the morning I pulled the meat from the fridge, assembled my WSM on my red 18.5" kettle base with a foil wrapped terra cotta flower pot base in the water pan instead of water. I dumped about half a bag of Rancher hardwood charcoal into the charcoal bowl. I had about 12 brix going in the weber chimney, they went onto the brix in the bowl with 2 chunks of oak.
I assembled WSM with the flat on the upper food grate, fat down so it would drip into the pot of beans on the lower grate. I guesstimate the lower vents (one touch) were about 2/3 open. If I had been using my WSM base I would have 1 vent closed and 2 open.
After about 90 minutes the meat was at 160*F and the cooker at 300*F (measured with a Maverick ET-73) so the meat was put in a shallow pan, about half a bottle of BBQ sauce added and the pan covered tightly with foil. Back in the smoker.
When the meat temp hit 205*F the meat was stuck with a probe (toothpick) - still not ready. At about 1 PM the probe felt like it was gong into butter so the pan with meat was taken out of the pan and the meat was put on the grill for about 10 minutes to tighten up the bark. The au jus was poured off and put in the fridge to defat - after 10 minutes the flat was flipped and cooked for another 10 minutes. Then it went into a pan covered with foil wrapped in a towel and put into an empty cooler to rest for at least 30 minutes.
Though this looks like one of those simple and comforting lentil soups, be warned: "spicy" is in the title from The Breakaway Cook for a reason. But instead of getting all of its attack from chiles, most of the heat here comes from a mound of minced ginger. More
Your life sucks. Sure, you make good money, but you're never home, you hate your boss, whatever industry you're in is either uninspiring or downright evil, and you want to take your ill-gotten gains and leverage them in to something that gives you the lifestyle you've always wanted. Do you open a Subway franchise? No way. Where's the fun in that? You want to do something fun. You want to open a bar. More
In its simplest form, cassoulet is a casserole of beans and pork (usually sausage) cooked slowly with aromatics. In its highest form it can contain wine, bacon and confit of pork, duck and even goose. To me, the fact that an excellent cassoulet can be made out of minimal ingredients is what makes this noble dish a necessary part of any cook's repertoire. More
[Photograph: Joshua Bousel] Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat. Seemingly designed for the grill, a butterflied leg of lamb comes... More
One small problem with this tutorial, although you reccomend a lot of Weber 'q equipment (which is the best) you seem to be using kingsford briquets. Have you tried Rancher or Trader Joe's all natural brix? Great stuff :-)