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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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09-05-2017, 07:13 PM | #9271 |
Cast Iron Jedi
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09-05-2017, 07:16 PM | #9272 |
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If I'm eating in front of the TV, I cut it all in the kitchen. Hell when we do our stand-up dinners I cut a'la hibachi restaurant for all. About the only time I cut my steak as I'm eating dinner is when we're sitting at the table. And my wife is a teacher, we only see the table when company is coming over...
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09-05-2017, 07:24 PM | #9273 |
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09-05-2017, 07:57 PM | #9274 |
I like Pie!
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09-05-2017, 09:19 PM | #9275 |
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09-05-2017, 09:27 PM | #9276 |
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I was just chatting with a guy who has, in the past, worked for M&S Grill/McCormick & Schmick's, and he mentioned that a thin coat of Dijon mustard might make a better bonding agent than soy sauce on those beef ribs.
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09-05-2017, 09:49 PM | #9277 |
Snacks Are Under My Apron
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09-05-2017, 09:54 PM | #9278 |
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I've used mustard on pork ribs for 20+ years, but this Dijon twist seems interesting. Because it's thicker, or the spice? It's not like we're not going to load it up with rub... So maybe I should buy TWO racks, and see his there a difference... Perhaps three racks, Soy Sauce, Dijon, and regular mustard...
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09-05-2017, 10:24 PM | #9279 |
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09-05-2017, 10:28 PM | #9280 | |
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Quote:
I use mayo on pork loins to keep moist. |
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09-05-2017, 10:32 PM | #9281 | |
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Quote:
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09-06-2017, 05:21 AM | #9282 | |
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Quote:
The guy in the film even specifically mentioned the particular reasons he chose soy as a thinner binder with a strong umami. Just make sure that's the flavor you're after. I'm not a particularly picky eater, but vinegar/mustard is not my favorite pairing with beef or pork. If I want that sharpness, I'll go straight to peppers for the heat. It's not as bad as lemon-pepper in that regard [sharp/sour], just something you want to be judicious with. Also, regardless of your choice of binder, keep mindful of how it coordinates with your rub. The two should enhance each other, not counteract. As coop mentioned, mayo is a good neutral choice if your main aim is to highlight the flavors of the rub itself. |
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09-06-2017, 06:15 AM | #9283 | |
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Quote:
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09-06-2017, 06:24 AM | #9284 |
Cast Iron Jedi
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I've not found that a thin layer of mustard to help a rub bind and crust has any noticeable flavor.
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09-06-2017, 06:43 AM | #9285 |
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I've been using regular mustard on port ribs forever, and I've always thought it both helped with the binding and helped to tenderize the ribs. Whatever I'm doing I'm doing something right, they're awesome.
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