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07-15-2015, 08:45 AM | |
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Join Date: Apr 2007
Location: Scott City KS
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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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09-06-2017, 06:52 AM | #9286 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I don't imagine there's enough mustard to do any tenderizing action past the first thin layer of meat. I think it's probably your low and slow cook that's doing all the tenderizing. |
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09-06-2017, 07:42 AM | #9287 | |
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Join Date: Aug 2017
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Plain yellow mustard, you will never taste it!!!!!!!!!
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09-06-2017, 07:45 AM | #9288 |
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Join Date: Aug 2017
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I agree, as the mustard turns into bark and the yellow color never seeps into the meat even when you don't get a smoke ring.
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09-06-2017, 08:44 AM | #9289 |
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Location: Liberty, MO
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09-06-2017, 08:47 AM | #9290 |
Cast Iron Jedi
Join Date: Nov 2004
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09-06-2017, 08:58 AM | #9291 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
Oh for you all wanting to smoke beef short ribs Sams Club had them on sale last night when I stopped in for pork belly cryo flats 1.48 a lb. |
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09-06-2017, 09:26 AM | #9292 |
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Join Date: Aug 2000
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I wasn't laying down a rule. I was just expressing the variables. A long smoke will exap a lot of the vinegar in the mustard, but if it's not to your taste to begin with, there's no rule you have to use it.
Kind of weird arguing about the 'merits' of something you supposedly don't taste at all. Close your eyes and reach your hand out into your spice and sauce cabinet. If you touch soy sauce, use soy sauce. If mayo, or mustard, use mayo, or mustard. WGAF? |
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09-06-2017, 09:46 AM | #9293 |
Cast Iron Jedi
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09-06-2017, 10:43 AM | #9294 |
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Join Date: May 2001
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Been thinking of doing this.
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09-06-2017, 11:19 AM | #9295 |
Cast Iron Jedi
Join Date: Nov 2004
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Just canned 4 pints of homemade apple butter.
I ****ing love this stuff. Have to not keep much around - I'd eat it with a spoon from the jar. |
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09-06-2017, 11:48 AM | #9296 | |
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Whether it's sitting down at Cracker Barrel or on the go with Popeyes, those are my go to. |
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09-06-2017, 11:56 AM | #9297 |
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09-06-2017, 12:05 PM | #9298 |
Cast Iron Jedi
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09-06-2017, 12:23 PM | #9299 |
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Join Date: Aug 2017
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Ever stuff a pork loin with apple butter? I know it makes a fine glaze but I was wondering if "sautéed onions, peppers and apple butter stuffed pook loin sounded like a good idea? It kinda sounds good to me.
Last edited by cooper barrett; 09-06-2017 at 12:30 PM.. |
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09-06-2017, 12:29 PM | #9300 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Bacon. I bought 2 bellies and have them in curing salts and marinade in spare fridge. After that pork belly burnt ends video I may go back Sams see if still on sale and give it a try. Though I'd try to cut back the sugars some I don't want burnt end candy.
Also agree on Apple butter but I go store bought Musselmans sadly. Sent from my LGUS991 using Tapatalk |
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