That trick is good for steak sized things (I use it). It sort of fails with larger cuts.
The way I've been cooking steaks for a long time is to sear them on one side in a very hot pan, then throw them raw side up under a broiler. Been working like a charm, but I really want to try this method and compare. It does look delicious.
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First fix:
Because the board got shutdown again because of a load of database, I had to fettle with the settings again.
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Upside: this should reduce the load of database.
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- open the menu at the top
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this will zero the unread anything for you, so you can strive forth into the exciting world of the new cookie thing.
Because the board got shutdown again because of a load of database, I had to fettle with the settings again.
As part of that, the server no longer stores what topics you have or haven't read.
IT IS STILL RECORDED!
But now, that information lives in a delicious cookie, rather than the forum database.
Upside: this should reduce the load of database.
Downside: if you use multiple devices to access the board, or you reject delicious cookies, you won't always have that information cookie. But the New Posts feature should take care of that.
PLEASE NOTIFY THE ADMINISTERRERRERR ABOUT ANY PROBLEMS!
2024 LOGIN/Posting ISSUES
Click if you have a problem.
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If you cannot Debauch because you get an IP blacklist error, try Debauching again time. It may work immediately, it may take a few attempts. It will work eventually, I don't think I had to click debauch more than three times. Someone is overzealous at our hosting company, but only on the first couple of attempts.
If you have problems logging in, posting, or doing anything else, please get in touch.
You know the email (if you don't, see in the registration info below), you know where to find the Administerrerrerr on the Midget Circus.
Some unpleasant miscreant was firing incessant database queries at our server, which forced the Legal Department of our hosting company, via their Abuse subdivision, to shut us down. No I have none.
All I can do it button the hatches, and tighten up a few things. Such as time limits on how long you may take to compose a post and hit Debauch! As of 24/01/10, I've set that at 30 minutes for now.
To restrict further overloads, any unregistered users had to be locked out.
How do we know who is or isn't an unregistered user?
By forcing anyone who wants in to Log In.
Is that annoying?
Yes. But there's only so much the Administerrerrerr can do to keep this place running.
Again, if you have any problems: get in touch.
REGISTRATION! NEW USERS!
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Tell him who you are, that you wish to join, and what you wish your username to be. The Administerrerrerr will get back to you. If you're human, and you're not a damn spammer, expect a reply within 24 hoursish. Usually quicker, rarely slower.
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Posting this address in clear text is just the "on" switch for spambots, but here is a hint.
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THE BBQ THREAD THAT SHALL LIVE OR DIE ON ITS OWN MERIT.
-
WeAintFoundShit
- Ayatollah of Mayhem
- Location: Davis
-
WeAintFoundShit
- Ayatollah of Mayhem
- Location: Davis
-
Jonny
- Sausage Pirate
- Location: Anakie Rd.
Regarding our Antipodean ignorance of meats and the cooking thereof:
The situation is improving, but a typical bbq here would be throwing uninspiring sausages on to a gas-fired hotplate, along with (often unseasoned) lamb chops, cooked beyond well-done. I think it is more the general gathering, drinking of beer, and playing of backyard cricket which is attractive rather than the meat itself.
My aunt (amazing cook and English. Go figure...) introduced me at an early age to the joys of slow-cooking joints of beast in a wood/charcoal fired kettle, and forever raised my expectations of what a bbq can be. Some of what I read about Nth American style of bbq I find very exciting and reflect my meat-philosophy, however the heavy, over saucing of cooked beast doesn't really interest me. I'm curious about "pulled" meat, but am not convinced I would enjoy the texture. It's just something I'll have to come over and try.
As far as cuts of meat, I'm sure there are different names, but finding a shoulder of pork (that's "butt", right?) shouldn't be difficult at a decent butchers here. Out of interest, this is an Australian diagram of a butchered pork carcass:
Enlighten me; according to this diagram, what do you call "butt" and "brisket"?
The situation is improving, but a typical bbq here would be throwing uninspiring sausages on to a gas-fired hotplate, along with (often unseasoned) lamb chops, cooked beyond well-done. I think it is more the general gathering, drinking of beer, and playing of backyard cricket which is attractive rather than the meat itself.
My aunt (amazing cook and English. Go figure...) introduced me at an early age to the joys of slow-cooking joints of beast in a wood/charcoal fired kettle, and forever raised my expectations of what a bbq can be. Some of what I read about Nth American style of bbq I find very exciting and reflect my meat-philosophy, however the heavy, over saucing of cooked beast doesn't really interest me. I'm curious about "pulled" meat, but am not convinced I would enjoy the texture. It's just something I'll have to come over and try.
As far as cuts of meat, I'm sure there are different names, but finding a shoulder of pork (that's "butt", right?) shouldn't be difficult at a decent butchers here. Out of interest, this is an Australian diagram of a butchered pork carcass:
Enlighten me; according to this diagram, what do you call "butt" and "brisket"?
-
Mk3
- Captain Sensible, Space Command.
- Location: The people's republic of Illinois Welcome comrade, join the party!
Being 'merican, you'd want a "Boston butt"...like freedom fries. After discussing with Mrs. Mk3 we've determined that, based on this diagram, the aussies have their heads in their asses and say things like belly instead of stomach.
And their seasons and toilets run backward. "Brisket" is a kind of generic term that can be applied to a number of different areas, but generally means the tougher meat around the neck/sternum of a cow but sometimes gets mixed in with "stew meat" which is like a category on a trouble tree that says "all others".
Type "cow meat cuts" (3rd link) into Google and look at one that's cow shaped and it will help since brisket isn't really a swine cut. Best bet, ask your butcher's advice for a piece of meat that will survive slow roasting.
http://sugarmtnfarm.com/pig-cut-chart-poster/
http://www.willowridgegreenhouse.com/Natural_Pork.php
http://www.virtualweberbullet.com/meatc ... rt2007.pdf
And their seasons and toilets run backward. "Brisket" is a kind of generic term that can be applied to a number of different areas, but generally means the tougher meat around the neck/sternum of a cow but sometimes gets mixed in with "stew meat" which is like a category on a trouble tree that says "all others".
Type "cow meat cuts" (3rd link) into Google and look at one that's cow shaped and it will help since brisket isn't really a swine cut. Best bet, ask your butcher's advice for a piece of meat that will survive slow roasting.
http://sugarmtnfarm.com/pig-cut-chart-poster/
http://www.willowridgegreenhouse.com/Natural_Pork.php
http://www.virtualweberbullet.com/meatc ... rt2007.pdf
"...when someone asks you if you're a god, you say "YES "!
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
"UTMC, it's an international disorganization of racers, aficionados, mechanics, lunatics, and scumbags. It's like an online motorcycle Mos Eisley."
-
Mk3
- Captain Sensible, Space Command.
- Location: The people's republic of Illinois Welcome comrade, join the party!
-
WeAintFoundShit
- Ayatollah of Mayhem
- Location: Davis
-
AZRider
- "I said THREE motorcycles worth of Fuck You!"
- Location: Insane Diego, CA
My favorite neighbor, Buttzilla and I were out for a ride yesterday which wound up at a local BBQ joint for dinner. Kenny mentioned that he wants to get a smoker and learn to barbecue.
RevCBL- what should he know about the electric option?
Everyone else- thoughts on how to choose a "beginner-friendly" smoker? Resources for learning the smoky arts?
RevCBL- what should he know about the electric option?
Everyone else- thoughts on how to choose a "beginner-friendly" smoker? Resources for learning the smoky arts?
"Motorcycles are made of three kinds of materials: various metals, various plastics, and Fuck You. The trick is to design and build them with the right proportion and distribution of these three materials."
"--Really.. I AM a nice guy by preference. I do, however, have other options." - Merlyn
"--Really.. I AM a nice guy by preference. I do, however, have other options." - Merlyn
-
WeAintFoundShit
- Ayatollah of Mayhem
- Location: Davis
I'd say that, aside from the electric option, your best bet for beginner friendly smoking is a Weber kettle grill, and if they want to get semi-serious, they can get one of these (or make something similar): http://www.smokenator.com/
Smoke with charcoal and use wood or woodchips above the fire, as smoking with wood requires that the fire be burning, not smoldering, or your food will get covered in creosote and taste nasty (and to have a full burning fire in a kettle grill will overheat things quite a bit).
Get a good digital thermometer. I've been cooking with a crappy bi-metal and it's a right pain in the ass. I'm pretty sure that the thing reads up to 50 degrees off, judging by the size of my meat and the cooking time at indicated temps. Plus with a digital, you don't have to lift the lid to check the temp.
Also, until you get your procedure down, and know exactly how to set up your grill (fire lighting and burning technique, and how much your vents should be open) it takes an hour or two of semi-constant babysitting and vent adjusting to get your temps right.
Now I'm to the point of throwing the shit on the grill and going to run errands, then checking the temp when I get back, then forgetting that I'm even cooking anything for two hours, freaking out, running to the grill and going "phew" because nothing has gone haywire.
Don't use the self lighting charcoal unless you like your food to taste like petroleum products. I will use just a few of those in a concentrated pile (or soak just a few briquets in lighter fluid and leave the rest dry) right on top of the rest of my pile in order to get things going, but that's it; the rest of the briquets are dry.
Damn... I'm hungry now.
Smoke with charcoal and use wood or woodchips above the fire, as smoking with wood requires that the fire be burning, not smoldering, or your food will get covered in creosote and taste nasty (and to have a full burning fire in a kettle grill will overheat things quite a bit).
Get a good digital thermometer. I've been cooking with a crappy bi-metal and it's a right pain in the ass. I'm pretty sure that the thing reads up to 50 degrees off, judging by the size of my meat and the cooking time at indicated temps. Plus with a digital, you don't have to lift the lid to check the temp.
Also, until you get your procedure down, and know exactly how to set up your grill (fire lighting and burning technique, and how much your vents should be open) it takes an hour or two of semi-constant babysitting and vent adjusting to get your temps right.
Now I'm to the point of throwing the shit on the grill and going to run errands, then checking the temp when I get back, then forgetting that I'm even cooking anything for two hours, freaking out, running to the grill and going "phew" because nothing has gone haywire.
Don't use the self lighting charcoal unless you like your food to taste like petroleum products. I will use just a few of those in a concentrated pile (or soak just a few briquets in lighter fluid and leave the rest dry) right on top of the rest of my pile in order to get things going, but that's it; the rest of the briquets are dry.
Damn... I'm hungry now.
"The grip on the right is the fun regulator." -Donny Greene
I crash a lot.
I crash a lot.