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Shadows Forum: All things food

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The Shadow
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All things BBQ
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Since we are on  vacation and staying at home. I had time to spare. So....

I fired up the smoker and put on some Baby back Ribs and a nice Brisket from a young bull. I used some hickory mixed with a bit of beech chips for the smoke. I covered both in my own dry rub I left them on a couple hours low and slow until they developed a nice bark. I then wrapped them in foil and let them cook till perfection. Ribs about another 45 minutes, Brisket another 4 hours. Ribs were rested about 30 minutes sauced and eaten. Brisket was left to rest 1 hour, sliced thin and served with our own grown baby potatoes and topped with butter, sour cream and quark with herbs and spices as a topping. Fresh garden green beans as a side.

Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and eastern European countries. ... Its texture is similar to that of cream cheese, pot cheese or ricotta with a fat content ranging from low to medium. Quark is usually sold in plastic tubs with most or all of the whey.

With so much Brisket left over, Chicago style Italian beef sandwiches are on the menu this week! Just need my peppers to ripen up real fast. LOL I have plenty of canned jalapenos on hand so no worries there.

billwade
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Re: All things BBQ
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Your description is tantalizing, and I am hungry right now. My mouth is literally watering. 

That's some seriously good eatin'

When you bleed, make it orange and navy blue

The Shadow
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Re: All things BBQ
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We like to eat well here at Rancho de Shadow!

Charles Leno, Jr. and Cody Whitehair are SOLID!

2021 is the year the Bears put it all together! (2020 is a scrub)

Go Bears!

 

Calbrooks
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Re: All things BBQ
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Do you get freestone peaches? I've got a killer recipe for bbq peaches. Goes great beside any bbq beef

 

Train like you are 2nd, but play like you are 1st.

Corn Cob
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Re: All things BBQ
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Do they have to be freestone?

If not...let's have a look at that recipe Cal!

Matt Nagy: "I know we need to run the ball more. I'm not an idiot."

Calbrooks
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Re: All things BBQ
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Corn Cob wrote:

Do they have to be freestone?

If not...let's have a look at that recipe Cal!

They do not have to be, but you have to pit them and it's never fun pitting a cling! But we've done it when forced, it works, just not as pretty. 
 

cut the peaches in half, remove the stone.

make a reduction of balsamic vinegar, brown sugar, and pepper. We never measure, bout a cup of vinegar, 1/4 cup sugar, tablespoon of pepper. Boil till thicker.

coat the flesh side of peach with the reduction, bbq 3-5 minutes flesh down on a medium heat. Bast the backside. Flip it, drizzle more reduction on the flesh side and add some crumbled Gorgonzola cheese. Cook a few more minutes till the peach is softer. I normally close the lid at that point to help the cheese soften some. 
 

serve up. 

 

 

Train like you are 2nd, but play like you are 1st.

The Shadow
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POST COUNT: 10669
Re: All things BBQ
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Calbrooks wrote:

 

Corn Cob wrote:

Do they have to be freestone?

If not...let's have a look at that recipe Cal!

They do not have to be, but you have to pit them and it's never fun pitting a cling! But we've done it when forced, it works, just not as pretty. 
 

cut the peaches in half, remove the stone.

make a reduction of balsamic vinegar, brown sugar, and pepper. We never measure, bout a cup of vinegar, 1/4 cup sugar, tablespoon of pepper. Boil till thicker.

coat the flesh side of peach with the reduction, bbq 3-5 minutes flesh down on a medium heat. Bast the backside. Flip it, drizzle more reduction on the flesh side and add some crumbled Gorgonzola cheese. Cook a few more minutes till the peach is softer. I normally close the lid at that point to help the cheese soften some. 
 

serve up. 

 

 

I have made those before, they are great!

Charles Leno, Jr. and Cody Whitehair are SOLID!

2021 is the year the Bears put it all together! (2020 is a scrub)

Go Bears!

 

Corn Cob
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POST COUNT: 8179
Re: All things BBQ
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Gonna need to go for this grocery list now!

Matt Nagy: "I know we need to run the ball more. I'm not an idiot."

The Shadow
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POST COUNT: 10669
Re: All things BBQ
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Corn Cob wrote:

Gonna need to go for this grocery list now!

Careful! All things BBQ can be a treacherous slope. It can lead quickly to a rabbit hole of amazing food. Once you go down that path, you may not be able to return.

Charles Leno, Jr. and Cody Whitehair are SOLID!

2021 is the year the Bears put it all together! (2020 is a scrub)

Go Bears!

 

Calbrooks
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POST COUNT: 8962
Re: All things BBQ
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Have to be careful about those gateway foods

Train like you are 2nd, but play like you are 1st.

The Shadow
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POST COUNT: 10669
Re: All things BBQ
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Take a whole pineapple

Quarter it. Take each Quarter and slice away the core. Slice the fruit down to the skin, but not through it. Slice underneath to release the slices from the skin. Flatten skin out so the slices separate a bit. Sprinkle with Cinnamon Sugar or Vanilla Sugar (2 Quarters Vanilla and 2 Cinnamon is best) and grill 300-325°F for around 15 to 20 minutes direct over the coals with the lid closed. Once sugar has caramelized, serve hot.

A scoop or two of Ice cream or Sherbert goes well with this.

Charles Leno, Jr. and Cody Whitehair are SOLID!

2021 is the year the Bears put it all together! (2020 is a scrub)

Go Bears!

 

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