0 Members and 19 Guests are viewing this topic.
I went ol' school minnesota hotdish for dinner tonight.....Behold, tater tot hotdish......
Quote from: Nate on March 06, 2019, 07:40:23 PMI went ol' school minnesota hotdish for dinner tonight.....Behold, tater tot hotdish...... Is that tater tots with some kind of meat gravy?
Quote from: Nate on March 06, 2019, 07:40:23 PMI went ol' school minnesota hotdish for dinner tonight.....Behold, tater tot hotdish...... Nate is fighting unfair again.....
Quote from: wyorunner on March 06, 2019, 08:56:29 PMQuote from: Nate on March 06, 2019, 07:40:23 PMI went ol' school minnesota hotdish for dinner tonight.....Behold, tater tot hotdish...... Is that tater tots with some kind of meat gravy?Are you seriously saying that you have never had tater tot hotdish before?!
Looks like SOS w/ tots instead of toast and some cheese on top. I assume you ate 90% of that sir.
I am just gonna leave this here to be a dick Sent from my iPhone using Tapatalk
How’d they turn out?
Really tasty. Wife put bbq sauce on them while I was washing cars so that didn’t help and I didn’t get the temp turned down after tinfoil was removed. Flavor was good and I will be doing a brisket with that same rub ASAP!! New season was great. Smelled good too while I can still smell it in my mustache
I wouldn’t recommend it on brisket. Salt pepper onion powder garlic powder cayenne and paprika. 1/4 cup salt 1/4 cup pepper and then a tbs of the others
Why would you say no to it on a brisket. Salt n pepper got old
I’m sure it’d be good. Just not Texas style. Have you worked up a mop yet? That’ll help your brisket.
Nice rack of ribs
Dave, you get that recipe from a trusted source? Hope it didn't come from a taco Bell commercial, or similar. ;)
Did some brussel sprouts and burgers in the smoker for dinner
Quote from: Nate on March 18, 2019, 09:31:51 PMDid some brussel sprouts and burgers in the smoker for dinnerPlease elaborate on how you did the sprouts
Quote from: Nate on March 18, 2019, 09:31:51 PMDid some brussel sprouts and burgers in the smoker for dinnerYou temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?
Nate do you reverse seat the burgers?
Dripping blood,,,,,,,,,,,,,,,,,
Quote from: wyorunner on March 18, 2019, 11:42:51 PMQuote from: Nate on March 18, 2019, 09:31:51 PMDid some brussel sprouts and burgers in the smoker for dinnerYou temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?Quote from: TexasRedNeck on March 19, 2019, 06:38:01 AMNate do you reverse seat the burgers? so to answer both of your questions.....yes I did do a reverse sear on these burgers. it was my second attempt and it turned out awesome. and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers. I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipeI have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above. www.amazingribs.com the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn. he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it. he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etchttps://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvsI own this book and have actually read it a couple of times and still reference it at times. one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).https://www.cookscountry.com/this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone. it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them). and if you truly prefer a digital format over hard copy, they offer that as well.
Wisconsin style lasagna just went in the oven. Some of you may be asking what Wisconsin lasagna is. Pretty simple really. It's like normal lasagna, but you go to heavy on the mozerella cheese so you need to finish the top layer of with a different variety, in this case extra sharp.
I just don't want to wind up missing a digit or limb. I can sometimes get in a hurry to get results.