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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

Last edited by Buehler445; 03-02-2020 at 09:14 AM..
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Old 09-06-2017, 06:52 AM   #9286
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by GloryDayz View Post
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.


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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Old 09-06-2017, 07:42 AM   #9287
cooper barrett cooper barrett is offline
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Plain yellow mustard, you will never taste it!!!!!!!!!

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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.
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Old 09-06-2017, 07:45 AM   #9288
cooper barrett cooper barrett is offline
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Originally Posted by Fire Me Boy! View Post
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.
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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Old 09-06-2017, 08:44 AM   #9289
tooge tooge is offline
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Originally Posted by Fire Me Boy! View Post
Looks damned good
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Old 09-06-2017, 08:47 AM   #9290
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by tooge View Post
Looks damned good


Thanks. I think that's one of the best butts I've done. I don't do a lot of them, as I generally prefer brisket, but I got that butt for $.89/pound. I think that brine did a really nice job.
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Old 09-06-2017, 08:58 AM   #9291
srvy srvy is offline
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Originally Posted by Fire Me Boy! View Post
I've not found that a thin layer of mustard to help a rub bind and crust has any noticeable flavor.
Same I have used always save cheap yellow mustard and paint brush forever to bind rub to ribs and never noticed a flavoring. One thing I dont like is tobasco because vinegar but for some reason with smoking its masked.

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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Old 09-06-2017, 09:26 AM   #9292
Baby Lee Baby Lee is offline
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Originally Posted by cooper barrett View Post
Plain yellow mustard, you will never taste it!!!!!!!!!
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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Old 09-06-2017, 09:46 AM   #9293
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by srvy View Post


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.


What are you doing with the belly?
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Old 09-06-2017, 10:43 AM   #9294
Abba-Dabba Abba-Dabba is offline
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Been thinking of doing this.

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Old 09-06-2017, 11:19 AM   #9295
Fire Me Boy! Fire Me Boy! is offline
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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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Old 09-06-2017, 11:48 AM   #9296
Baby Lee Baby Lee is offline
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Originally Posted by Fire Me Boy! View Post
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.
Apple butter might be the single best thing you can put on a buttermilk biscuit.

Whether it's sitting down at Cracker Barrel or on the go with Popeyes, those are my go to.
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Old 09-06-2017, 11:56 AM   #9297
cooper barrett cooper barrett is offline
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Originally Posted by RubberSponge View Post
Been thinking of doing this.
Done that before with some habanero jelly glaze!!!
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Old 09-06-2017, 12:05 PM   #9298
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by Baby Lee View Post
Apple butter might be the single best thing you can put on a buttermilk biscuit.



Whether it's sitting down at Cracker Barrel or on the go with Popeyes, those are my go to.


Totally agree.
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Old 09-06-2017, 12:23 PM   #9299
cooper barrett cooper barrett is offline
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Originally Posted by Fire Me Boy! View Post
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.
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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Old 09-06-2017, 12:29 PM   #9300
srvy srvy is offline
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Originally Posted by Fire Me Boy! View Post
What are you doing with the belly?
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.

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