It's Grilling Time! The Official Stangnet Grill/Smoke Thread

Noobz347 · Feb 7, 2021

I've never tried it. I can think of a dozen ways to tenderize meat that sound more appetizing to my brain than baking soda.

I think I would have to have a need to do this but at present, it escapes me.

I can't see putting it in any hamburger that I make. I rather like the consistency of my burgers. It's one of the reasons that I make em that way?

The only practical use that I can think of for this off the top of my head would be skirt steak for making Carne Asada.

Davedacarpainter · Feb 7, 2021

Noobz347 said:
I've never tried it. I can think of a dozen ways to tenderize meat that sound more appetizing to my brain than baking soda.

I think I would have to have a need to do this but at present, it escapes me.

I can't see putting it in any hamburger that I make. I rather like the consistency of my burgers. It's one of the reasons that I make em that way?

The only practical use that I can think of for this off the top of my head would be skirt steak for making Carne Asada.

You are so wrong.

Noobz347 · Feb 7, 2021

Davedacarpainter said:
You are so wrong.

Perhaps, but it's a solution to a problem that I don't currently have.

Ryuk · Feb 7, 2021

Davedacarpainter said:
I thought velveting involved other stuff as well, like saki, soy sauce, etc....

It's hard to tell from the googles, but the baking soda technique was the first time I heard of it.

The 4 Secrets to Make Perfect Chicken Breasts – Every Time!

Ask any home cook, and chances are chicken breasts won’t be their favorite cut of meat

www.cookist.com

Noobz347 · Feb 7, 2021

I might try it on the next one of these:

Davedacarpainter · Feb 7, 2021

Noobz347 said:
I might try it on the next one of these:

Man, you bagged a really sweet cat there......

How‘d he taste?

Davedacarpainter · Feb 7, 2021

Noobz347 said:
Perhaps, but it's a solution to a problem that I don't currently have.

Hell, you might be right. I’ve never tried it. I’ll find out in a little bit though.

Noobz347 · Feb 7, 2021

Davedacarpainter said:
Man, you bagged a really sweet cat there......

How‘d he taste?

Decent but the slippers are to die for.

Davedacarpainter · Feb 7, 2021

Ok, the ones on top are the baking soda burgers.

The baking soda burgers do brown quickly and nicely. No difference in flavor to me.

Noobz347 · Feb 7, 2021

Well, that was disappointing. Back to the magic beans.

Noobz347 · Feb 14, 2021

#1 favorite cooking song when the kids helped cook while they were growing up:

View: https://www.youtube.com/watch?v=9JD9it6SmB8&ab_channel=ClassicVHSArchive

Noobz347 · Feb 14, 2021

Oh... I did my prime rib today. Didn't think about taking pics until just now.

It was really good. I fool proofed it with a thermometer (can't fail ).

I let it sit out over night.
Covered it with a layer of rub, brushed on some olive oil, another layer of rub, sea-salt, and stick it in a 500 degree oven for 5 minutes per pound. Then, just shut the oven off and let it sit in there for two hours without opening the door.

I would have overshot had I not had the thermometer. It took about 90 minutes to reach 120* with 5.5 lbs of meat with the bone already removed.

Once it hit 125, I pulled it out of the oven and it hit the final temp on the counter (about 128 at peak).

One of the few times I get to use my big-ass meat slicing knife.

It turned out awesome. Has a really nice crust on it. Slices great. I like this better than my brisket, for sure.

It's the same rub I used up in the cat post.

Davedacarpainter · Feb 15, 2021

Noobz347 said:
#1 favorite cooking song when the kids helped cook while they were growing up:

View: https://www.youtube.com/watch?v=9JD9it6SmB8&ab_channel=ClassicVHSArchive

You know noobz, sometimes I wonder.......

Noobz347 · Feb 15, 2021

Davedacarpainter said:
You know noobz, sometimes I wonder.......

Davedacarpainter · Feb 27, 2021

Okie dokie, this years taste testing for me and my boys will be that wonderful chunk of meat, the Filet.

Like the burgers and ribeyes from previous years, we’re starting with Walmart’s best, they will be compared to the higher end local grocer (Reasor’s). Eventually this will ramp up to an A5 wagyu.

In actuality, we’ll only be cooking one of the walmart steaks and splitting it between the three of us. Two filets are more than I can eat. The younger boy will take the two extra walmart steaks back to college.

So, the steaks on the left side are Wally’s, Reasor’s on the right. I didn’t have time to dry brine over night, but they are getting about seven hours before I pull them out of the fridge to warm up before cooking. I already vacuum packed the two extra wally filets and they are in the freezer. My mouth is watering just looking at these dang things. They’re roughly 12 ounce steaks.

As a bonus for when this comparison ramps up, I’m going to make a thing called “Butter of the Gods”. Guga from youtube turned me on to this and I’ll use his recipe for the initial batch.

So, what is Butter of the Gods? Basically roasted beef bone marrow, butter and some specialty things mixed together. It makes a butter like log that you can slice off patties for cooking. In my case the patty will go on top of the cooked steak.

It takes about a week to make this stuff because you need things like cured egg yolks (six days cure time). That’s three parts salt to one part sugar. I covered them with more salt mix. That one yolk broke when I was setting on the mix, oh well.

Then I have to soak the bones in salt water for about four days to draw out the blood. Here’s my beautiful beef femurs.

As it gets closer to next weekend I’ll show you how I make it.

So, about 6:30 tonight I’ll be cooking up the filets. I probably can give you the results right now without tasting them. I’ll wait though and tell you after we eat them.

IIGood · Feb 27, 2021

I've only got some wings and drumsticks going on tonight, threw some Dirt on 'em.

Never had this before, my brother gave it to me at Christmas. Good flavor! Its locally made.

Noobz347 · Feb 27, 2021

Davedacarpainter said:
Okie dokie, this years taste testing for me and my boys will be that wonderful chunk of meat, the Filet.

Like the burgers and ribeyes from previous years, we’re starting with Walmart’s best, they will be compared to the higher end local grocer (Reasor’s). Eventually this will ramp up to an A5 wagyu.

In actuality, we’ll only be cooking one of the walmart steaks and splitting it between the three of us. Two filets are more than I can eat. The younger boy will take the two extra walmart steaks back to college.

So, the steaks on the left side are Wally’s, Reasor’s on the right. I didn’t have time to dry brine over night, but they are getting about seven hours before I pull them out of the fridge to warm up before cooking. I already vacuum packed the two extra wally filets and they are in the freezer. My mouth is watering just looking at these dang things. They’re roughly 12 ounce steaks.

As a bonus for when this comparison ramps up, I’m going to make a thing called “Butter of the Gods”. Guga from youtube turned me on to this and I’ll use his recipe for the initial batch.

So, what is Butter of the Gods? Basically roasted beef bone marrow, butter and some specialty things mixed together. It makes a butter like log that you can slice off patties for cooking. In my case the patty will go on top of the cooked steak.

It takes about a week to make this stuff because you need things like cured egg yolks (six days cure time). That’s three parts salt to one part sugar. I covered them with more salt mix. That one yolk broke when I was setting on the mix, oh well.

Then I have to soak the bones in salt water for about four days to draw out the blood. Here’s my beautiful beef femurs.

As it gets closer to next weekend I’ll show you how I make it.

So, about 6:30 tonight I’ll be cooking up the filets. I probably can give you the results right now without tasting them. I’ll wait though and tell you after we eat them.

I read this entire post in the voice of Julia Child.

2Blue2 · Feb 27, 2021

Dang!, drooled on the keyboard, Again!

Ronin38 · Feb 27, 2021

Noobz347 said:
I read this entire post in the voice of Julia Child.

Oh, loved Julia Child!

*Might not want to watch this any time close to meal time...

View: https://www.youtube.com/watch?v=eSxv6IGBgFQ

Noobz347 · Feb 27, 2021

Poor Julia

It's Grilling Time! The Official Stangnet Grill/Smoke Thread

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