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Old 07-15-2015, 08:45 AM  
Buehler445 Buehler445 is offline
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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
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Old 09-05-2017, 07:13 PM   #9271
Fire Me Boy! Fire Me Boy! is offline
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To mix the medium with the medium rare and the wife likes when I cut the steak for her. Wasn't going for fancy, more of a practice pic.


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Old 09-05-2017, 07:16 PM   #9272
GloryDayz GloryDayz is offline
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Originally Posted by Fire Me Boy! View Post
People gonna harass me about skin-up fish, but pieces of meat cut up for 6-year-old is OK.
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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Old 09-05-2017, 07:24 PM   #9273
Buehler445 Buehler445 is offline
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It's Taco Tuesday, you smelly farts. Don't act like you're not going out to inhale tacos and drown in pitchers of margaritas.
No ritas but I had Taco Truck.
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Old 09-05-2017, 07:57 PM   #9274
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As soon as Barrett Jackson gets his driving license /posting privileges, I'm sure we are all ****ing toast with that awesomeness.
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Old 09-05-2017, 09:19 PM   #9275
cooper barrett cooper barrett is offline
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just want to add a bit more smoke than I get from straight charcoal briquettes
I have chunks or red oak that I grill over, I also use them for smoke along with sweet fruitwoods
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Old 09-05-2017, 09:27 PM   #9276
GloryDayz GloryDayz is offline
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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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Old 09-05-2017, 09:49 PM   #9277
threebag threebag is offline
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Originally Posted by GloryDayz View Post
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.
Bingo on the mustard
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Old 09-05-2017, 09:54 PM   #9278
GloryDayz GloryDayz is offline
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Bingo on the mustard
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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Old 09-05-2017, 10:24 PM   #9279
cooper barrett cooper barrett is offline
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As soon as Barrett Jackson gets his driving license /posting privileges, I'm sure we are all ****ing toast with that awesomeness.



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Old 09-05-2017, 10:28 PM   #9280
cooper barrett cooper barrett is offline
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Originally Posted by GloryDayz View Post
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.
Yellow cheap as it comes mustard!! It's not for taste it.s for making a slather of the rub. Pat meat dry cover with liberal but not copious amounts of mustard and cover with dry rub. When it is wet roll it over and do the other side, But not the fat cap.

I use mayo on pork loins to keep moist.
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Old 09-05-2017, 10:32 PM   #9281
GloryDayz GloryDayz is offline
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Originally Posted by cooper barrett View Post
Yellow cheap as it comes mustard!! It's not for taste it.s for making a slather of the rub. Pat meat dry cover with liberal but not copious amounts of mustard and cover with dry rub. When it is wet roll it over and do the other side, But not the fat cap.

I use mayo on pork loins to keep moist.
Mayo is magic..
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Old 09-06-2017, 05:21 AM   #9282
Baby Lee Baby Lee is offline
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Originally Posted by GloryDayz View Post
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.
That's entirely valid, but it comes down to personal taste.

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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Old 09-06-2017, 06:15 AM   #9283
GloryDayz GloryDayz is offline
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Originally Posted by Baby Lee View Post
That's entirely valid, but it comes down to personal taste.

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.
You're a saint amongst sinners...
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Old 09-06-2017, 06:24 AM   #9284
Fire Me Boy! Fire Me Boy! is offline
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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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Old 09-06-2017, 06:43 AM   #9285
GloryDayz GloryDayz is offline
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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.
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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