Gravy's Cooking Thread

gak said:

This is more of a discussion for the politics forum View attachment 633271 but can I steal your baby back rib rub recipe for the initial cook/smoke ? Just started making them and the initial apple cidar, mustard, smoke, garlic, salt, honey, and rosemary rub I stole off a youtube vid was amazing but I'm sure it can be improved, thanks !

View attachment 633272

Click to expand...

Sorry I got done pulling the brisket off, grabbed a shower and crashed for a bit while I wait for that bastard to rest.

That combination sounds good to me though.

I don't know if I actually have a particular rub that I use every time. I guess it really sort of depends upon what side dishes I decided to pair it with. Really just ends up being something probably different each time I make them.

The things I fall back on though if I had to try to pin it down would be:

Salt
Black pepper
Onion powder
Garlic powder
Smoked paprika
Cumin
Mustard powder
Brown sugar
Oregano

I have no clue what the ratios might be, I just start mixing. If I'm in the mood for something different, sometimes I'll add chipotle, maybe some other dry herbs, or whatever.

I just know if I do baby backs, I use them as the protein for different types of cuisine, whether it be American barbecue, Oriental, or even Mediterranean. I just change it up based upon whatever I'm going to serve it with or what we're in the mood for. They're different every time. I'm also not afraid to just buy a pre-made rub and give it a whirl.

I had found one off of Amazon for relatively cheap called happy belly pork rub, and I bought it because looking the ingredients list was a flavor profile that my wife likes, and I think when I bought it it was a huge bottle for 10 bucks. It was surprisingly good and I only have like maybe an inch or two left out of the jug, but it's also been really great with chicken. Probably has the secret ingredient of Indian feet though, but hopefully I cook off the poo.

Pork ribs are just nice because it's a fairly neutral vehicle and you can go savory or sweet. They're normally a pretty cheap especially if you get them on sale, so I don't have a problem experimenting and just trying something different.

Anyways I don't know if that's helpful, but hope it is. Enjoy your barbecue and post some photos.

Lanx said:

make it chinese

Char Siu (Chinese BBQ Pork)

Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat. Make authentic Chinatown char siu at home with our restaurant-quality recipe!

thewoksoflife.com

Click to expand...

Five-spice!

I use Meathead's Memphis Dust but as long as there's a little sugar and some herbs it's good. I don't like salt in the rub because I want to salt it with intention and not be at the mercy of how much rub I decided to use.

BrutulTM said:

I use Meathead's Memphis Dust but as long as there's a little sugar and some herbs it's good. I don't like salt in the rub because I want to salt it with intention and not be at the mercy of how much rub I decided to use.

Memphis Dust Rub Recipe | Meathead's AmazingRibs.com

This popular Memphis dust rub recipe is the only BBQ dry rub you'll ever need for beef, pork, chicken, fish, and veggies.

amazingribs.com

Click to expand...

Yeah that's the problem with pre-made rubs sometimes. I know I've bought some in the past where it was way too salty, but it's nice to find one that's light on the salt and you just add it.

So apparently the brisket was a success. We ended up going over to our neighbors. He's an older gentleman, and normally he would be barbecuing, but he's going through more prostate cancer stuff. His wife though made dessert and broccoli and cheese casserole which she knows is one of my favorites, we have the other accoutrements.

I only sliced one piece off of the point but sliced up the entire flat, and I'm not normally a big flat person but God damn it was juicy and tender. Probably should have gotten the picture with it bent over the knife, but people were hungry.







Doing the dry brine overnight I think really helped because it was seasoned well throughout. I also used Worcestershire as a binder, did a layer of my rub, and then used a jacard, and then hit it with another round of seasoning. I think the Jacquard pushing some of the spices into the meat, salt and what have you, maybe made a difference.

I guess if I felt I screwed up somewhere was the bark got a little soft, but it was still there to a degree. I think probably reheating in the little air fryer probably get me a bit of that crispiness but it had when I pulled it off the grill and wrapped.

I think all in all, for my first packer brisket ever, it went pretty well. Thanks again Lanx for the Intel.

Lanx said:

as long as your bark didn't flake off when you picked it up off the grill, then you know you have a good bark, if the bark sticks to your gloves, then it didn't adhere good

Click to expand...

Yeah that didn't happen whatsoever. I just didn't necessarily know what to expect. It was still adhered to the meat with all the handling and cutting, etc.

I think about it, I trimmed off the tail section of the flat cut it in a little bits while we were organizing stuff for dinner, just set them out on the plate that's basically a little burnt ends, and they were doubled up pretty quick. I got to have a better too that section was still crunchy-ish regarding the bark, but the meat was tender.

I think I let it rest for about 3 hours, and I think that was just enough.

gak said:

Thanks, I'll have to try you and Lanx's ideas next. Your post reminded me I also add pepper and paprika but forgot to include them in my initial post. Some BBQ places near us stopped offering back ribs, only side, so I figured it was time to learn how to make them. Also, some store-bought ones we used to buy switched from brown sugar to glucose, started adding a ton of liquid to the bag, and raised the price 40%, so that ended that.

View attachment 633294

Click to expand...

Is that a giant schnitzel sandwich!?!

There was a sandwich restaurant next to a little Irish pub on Johns Island we used to go to when I lived up there that had a schnitzel sandwich that was amazing. I would make it more often but sometimes it's hard to get decent veal, and I think the last few times I did I just used pounded out pork.



This is also something I've been wanting to make really bad but finding pork knuckle is pretty tough. Probably just need to go to the butcher shop that's over in Tomball.

Burns said:

It's called a giant pork tenderloin sandwich or fried pork tenderloin sandwich. They are a big midwestern thing and you can buy them premade frozen from various markets up there (in addition to restaurants/restaurant supply companies). At one time they were just a bit larger than the bun, and in some places they still are, but other places had a race to out-do the other guy, so they just kept getting bigger and bigger. They are about as popular as the fried shrimp Po' boy in the TX - LA Gulf coast.

No idea when it happened, but by the 90s, they were already close to being that size (maybe 30% smaller for most restaurants). It may have been the Midwest state fairs that really pioneered it getting bigger and bigger as a draw for crowds (to get the newspaper to write about this outlandish dish).

Click to expand...

I mean what the hell piece of meat are they using to pound it out and get it that large, or is that particular one AI generated? I'm sitting here thinking about how you would maybe do that, and maybe the only thing would be off of the ham hock?

Also if you don't do a crawfish Po boy over a shrimp Po boy, you ain't coonass enough! I do like a good shrimp po boy though, but any po boy is a good PoBoy. Catfish is probably my second favorite after crawfish.

I know during Lent when we lived in New Orleans, Friday nights was always boiled crawfish or picking up seafood po' boys for dinner.

I like the idea of making schnitzel out of pork loin. It's so cheap and pretty tough to make it edible.

Burns said:

Doesn't look like AI, as I have seen a few at a state fair that were almost that size, decades ago.

AFAIK anything that big is made with those big fancy rolling machines or press to get them down to a consistent quarter inch thickness or less before the breading goes on. Anything with that type of breading is probably made at a larger local butcher or factory, not on site at the restaurant.

It's possible it's a single cross section of a large circumference tenderloin, that is say 3 to 4 inches thick before the industrial press does its thing. On the other hand, when you're pressing it down that much they can probably smoosh multiple cuts together, freeze them, bread them, then freeze it all together. The restaurant then drops then in the oil while frozen and it stays together just fine (probably).

Click to expand...

There's no goddamn way you're going to get a 16in patty out of a 4-in or 5 in or even 6 in tenderloin slice. I mean that or whatever cutlet is pushing two feet.

I mean maybe if you use the meat glue, and possibly flattened everything and then stuck it onto a sheet tray, chilled, and then cut and fried, possibly could happen?

I mean maybe I'm wrong but like it just doesn't math out to quote our greatest supreme Court Justice...

Diversity, fuck you!

Furry said:

Pork loin is amazing if you cook it just right, but its kinda like calamari, it gets tough and awful pretty fast past that, and you'll definitely be the first case of someone to die from brain eating worms if you undercook it.

Usually I bake it in the oven, because that's by far the easiest way to get it right. If I were going to try and fry it, I'd probably let it come all the way to room temp, cut it fairly thick, smash it flat, probably in reverse of the order I just said think about it. There's probably some sort of math for how thick it needs to be to be prefectly cooked when the crust is done at certain temps.

Click to expand...