How do you cook it?

[Sebastian]

Appreciate it!

With Saint Louis ribs I do full slab uncut with rub. Marinated baby backs I made yesterday are individually cut because they are a leaner rib that doesn't need as much rendering. That's my father-in-law's go-to move.

I have a mean Korean BBQ ribs recipe.

Have not made it in a couple years though.

The last time I made them was our farewell party from Seattle.

The ribs are so good that my vegetarian friends tore into them.

 

[Ben]

I'm attempting a brisket for the 4th. I've never done one on a pellet smoker before. This could be an expensive mistake. I'll be leaning heavily on the Texas crutch. Not sure if I want to go with butcher paper or foil. Just a simple salt/pepper/garlic rub.

On a different note, I'm a dry brine convert for boneless chicken breasts. So much simpler than breaking out the scales for a wet brine and it tastes as good if not better.

 

[BMAN]

So do you guys look up different spices/marinades to use and how to cook different meats? Or have you gone and learned it? Trial and error? Feel like I’m not advanced at all when it comes to cooking and grilling.

 

[Out of the Rafters at the Q]

So do you guys look up different spices/marinades to use and how to cook different meats? Or have you gone and learned it? Trial and error? Feel like I’m not advanced at all when it comes to cooking and grilling.

I'm no grillmaster like @Ben and @Randolphkeys , but I just Google whatever I want to make, and then riff off of that.

If I can find a Kenji recipe (seriouseats/the food lab) then I know it's pretty much 100% set and I should follow it closely. I would actually say follow it exactly the first time. If I find an Alton Brown recipe, I know that's an awesome baseline, and I have freedom to add some flare above and beyond what the recipe calls for.

You'll figure out what things you like. For example, the wife and I always probably do 3x the amount of garlic any recipe calls for. I'm always heavy-handed on oregano. I think cumin is a great addition to most things. I really like to use peruvian chili powder (aji panca and aji amirillo) when possible. If I have fresh, canned or dried chilis, even better. The Mexican chipotles in adobo are one of the best ingredients around--they make everything better.

As with everything, taste. Taste, taste, taste. You won't learn if you don't taste things.

 

[browniebob]

I'm no grillmaster like @Ben and @Randolphkeys , but I just Google whatever I want to make, and then riff off of that.

If I can find a Kenji recipe (seriouseats/the food lab) then I know it's pretty much 100% set and I should follow it closely. I would actually say follow it exactly the first time. If I find an Alton Brown recipe, I know that's an awesome baseline, and I have freedom to add some flare above and beyond what the recipe calls for.

You'll figure out what things you like. For example, the wife and I always probably do 3x the amount of garlic any recipe calls for. I'm always heavy-handed on oregano. I think cumin is a great addition to most things. I really like to use peruvian chili powder (aji panca and aji amirillo) when possible. If I have fresh, canned or dried chilis, even better. The Mexican chipotles in adobo are one of the best ingredients around--they make everything better.

As with everything, taste. Taste, taste, taste. You won't learn if you don't taste things.

+1000 on the canned chipotles. I always have a few cans in the pantry. Embasa is my go to brand.

As far as spices go, I really enjoy using smoked paprika. Great on bbq rubs, or anytime you want to easily add a touch of smoky flavor.

 

[Out of the Rafters at the Q]

+1000 on the canned chipotles. I always have a few cans in the pantry. Embasa is my go to brand.

As far as spices go, I really enjoy using smoked paprika. Great on bbq rubs, or anytime you want to easily add a touch of smoky flavor.

Agreed 100%. Embasa is the same brand I get. I couldn't remember it off the top of my head, but it's the white can with the red and green logo! I typically buy the small cans, but sometimes the big cans are pretty cheap.

Paprika is a great one. I always have hungarian hot paprika and fancy spanish smoked paprika on hand. I use the Spanish one more.

Btw, paprika is the best spice to add to mac and cheese. Even if you're just making like a 99c box of Annie's, a grilled chicken breast and some paprika makes that into a really nice meal.

 

[browniebob]

Agreed 100%. Embasa is the same brand I get. I couldn't remember it off the top of my head, but it's the white can with the red and green logo! I typically buy the small cans, but sometimes the big cans are pretty cheap.

Paprika is a great one. I always have hungarian hot paprika and fancy spanish smoked paprika on hand. I use the Spanish one more.

Btw, paprika is the best spice to add to mac and cheese. Even if you're just making like a 99c box of Annie's, a grilled chicken breast and some paprika makes that into a really nice meal.

Oh man, I'll need to look for those other paprika varieties. Where do you get yours?

The mac and cheese tip sounds delicious. When I make slaw for shredded beef, or pork sandwiches I like to add smoked paprika and celery salt.

 

[Out of the Rafters at the Q]

Oh man, I'll need to look for those other paprika varieties. Where do you get yours?

The mac and cheese tip sounds delicious. When I make slaw for shredded beef, or pork sandwiches I like to add smoked paprika and celery salt.

I don't know where I got mine... I feel like one was a christmas gift from my parents.

Best spice shop in the area is Urban Herbs in the West Side Market. I can't recommend them enough.

I love celery salt... but I've never really bothered to use it outside of sausages/hot dogs... I might have to give that a try.

 

[Kouki]

I've found my new favorite storebought BBQ sauce. A lot of times I make my own but I like to have some on hand because easy. Always been a fan of Bulls-Eye. This time I bought Bulls-Eye's "Texas" version. Did a couple pork tenderloins with it on Saturday that I absolutely nailed the temp despite my meat thermometer being out of commission.

Little bit more vinegar and spice forward which pairs nicely with pork/chicken, as opposed to the original which is more molassesy.

Also I saw both Kenji and mac and cheese mentioned so I felt like I had to post this method, because I just did a rendition of it last night. I don't make mac and cheese a lot (I try to avoid empty carbs) but when I do I use this method. Basically cook the pasta in minimal water so that the water is super-starchy and that forms the base of the sauce, as opposed to making a roux. I actually just cooked whole grain elbows in whole milk (adding milk as needed - almost like making a risotto) and got a similar effect.

3-Ingredient Stovetop Mac and Cheese Recipe

This creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.

www.seriouseats.com

 

[Kouki]

For smoked paprika - apparently there is a ton of variation in different brands. I can vouch for "Simply Organic" brand which I believe can be found in most groceries. It won American's Test Kitchen smoked paprika taste-off.

(Bulls-Eye BBQ sauce also won their BBQ sauce taste-off...and I also buy their winning extra virgin olive oil, California Olive Ranch...so far they have not led me astray, definitely recommended).

 

[FiveThous]

So do you guys look up different spices/marinades to use and how to cook different meats? Or have you gone and learned it? Trial and error? Feel like I’m not advanced at all when it comes to cooking and grilling.

I read the 4 Hour Chef by Tim Ferris. He has a great section of the book on spices, etc.

 

[Ben]

This is amazing... like crazy good.

 

[Sebastian]

Made a complete meal for a party of ten for July 4th.

Everything from scratch.

I was so busy I forgot to take photos.

Anyways, I BBQ'd:

x1 rack of Korean ribs
x2 2 inch thick porterhouse steaks
x4 2/3 lb. hand ground sirloin burgers
x4 handmade brats
x4 chicken/apple sausages
x10 kosher hotdogs
x15 ears of corn

Sides, made from scratch: Potato salad, side salad with homemade ranch dressing:
Desserts: Made from scratch spice cake with a homemade Swiss meringue vanilla butter creme frosting, apple pie and a large cherry tart.

Very little is leftover. The potato salad was a particular favorite, and the ribs were perfect.

 

[Hurl Bruce]

Made a complete meal for a party of ten for July 4th.

Everything from scratch.

I was so busy I forgot to take photos.

Anyways, I BBQ'd:

x1 rack of Korean ribs
x2 2 inch thick porterhouse steaks
x4 2/3 lb. hand ground sirloin burgers
x4 handmade brats
x4 chicken/apple sausages
x10 kosher hotdogs
x15 ears of corn

Sides, made from scratch: Potato salad, side salad with homemade ranch dressing:
Desserts: Made from scratch spice cake with a homemade Swiss meringue vanilla butter creme frosting, apple pie and a large cherry tart.

Very little is leftover. The potato salad was a particular favorite, and the ribs were perfect.

I hope everyone thanked you properly for your efforts. Sounds delicious.

 

[Sir'Dom Pointer]

I made some ox tails stew and I put too much thyme and rosemary lol. Very strong taste of it, so I had to balance it at the end with a lot of chilly. Anyhow, I was not impressed but I got compliments lmao. I think people that don't cook have very low standards.