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01-08-2022, 09:15 AM | #2926 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 115,671
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1 0 |
01-08-2022, 12:53 PM | #2927 |
MVP
Join Date: Jun 2004
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What are you Smoking/Grilling/BBQ'ing this weekend?
I have a pretty good size chick roast I’m thinking about braising low and slow in the oven. Should I sear it off before I bake it or reverse sear it?
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Posts: 6,656
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01-08-2022, 01:07 PM | #2928 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,648
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01-08-2022, 01:24 PM | #2929 |
Draconian Warlord
Join Date: Jan 2004
Location: Drakonia
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Posts: 11,952
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01-08-2022, 02:33 PM | #2930 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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MEATLOAF
BBQ sauced one for sammiches and left the other au naturel for mashed potatoes |
Posts: 34,046
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01-08-2022, 02:41 PM | #2931 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Nice.
You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve. |
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01-08-2022, 02:41 PM | #2932 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 56,895
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01-08-2022, 03:00 PM | #2933 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
Roughly its: 1:1 ground beef to ground veal Binder of your choice Half and half Egg(s) Pureed garlic Italian seasoning Onion salt Red pepper flake Trader Joe's multipurpose umami (must have seasoning in your drawer) S&P My technique is to line a narrow aluminum loaf pan with plastic wrap. Pack your meatloaf in, wrap the top, and store in the fridge overnight. That'll give you a tightly packed loaf to put on your rig the next day. The sides and end pieces are always the best, so I like to do multiple, small more narrow loafs rather than some giant loaf. Kind of like how the sear is the best part of a burger. |
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01-08-2022, 08:13 PM | #2934 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 115,671
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01-08-2022, 09:19 PM | #2935 |
Mostly Ignored
Join Date: Jul 2013
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Lewdog, how did it turn out?
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Posts: 18,096
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01-09-2022, 02:17 PM | #2936 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Ivs got the Poor Man's burnt ends rolling... My vertical smoker can't get to the 275 mark the video shows, but it's trying. We shall see..
The rub combo is Montreal Steak and Gates Original... |
Posts: 115,671
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01-09-2022, 02:26 PM | #2937 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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01-09-2022, 04:42 PM | #2938 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Update... Putting them in a covered tinfoil pan now..
From what I can tell (locked my fingers), these are going to be a touch spicy... |
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01-09-2022, 06:36 PM | #2939 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Oh my God... Wow, these are freaking awesome. I'll spice it down a tad next time, add apple jelly to the final burn, but this stuff is freaking awesome...
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01-09-2022, 09:56 PM | #2940 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Nice GD. Turn out tender for you?
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