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Madison Motorsports
Show Us Your Meat, and We'll Show You Ours - Printable Version

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+--- Thread: Show Us Your Meat, and We'll Show You Ours (/showthread.php?tid=10568)

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Re: Show Us Your Meat, and We'll Show You Ours - Evan - 02-05-2014

Sully Wrote:Just typed steak stone in amazon and a quick look revealed a "granite" stone. My guess would be a scrap of granite counter top would work fine for this idea.
pizza stone (and I assume, steak stone) isnt actual stone, its compressed sand.
I wouldnt do a chunk of real granite IMO, they can have epoxies and things in them to seal the granite. if you want to go cheap, try an unglazed clay/brick paver stone.

beef tenderloin and filet mingon are for all practical purposes the same.

Re: Show Us Your Meat, and We'll Show You Ours - premiershine9 - 02-06-2014

JustinG Wrote:So I like Vinegar on my Pork based foods. But for some reason I love a sweet/vinegar BBQ sauce on my chicken.

I snagged this reciped from "Smokin" with Miron Mixon's cookbook......he is a cocky asshole, and it holds true in his smoking cook book, but there is no denying the man knows how to handle some meat.

Bacon Wrapped Chicken breast. First "Marinated" in a can of Coca Cola, onions, garlic overnight. Then a traditional rub was applied and the breast was wrapped in Bacon. Smoked using Hickory @ 275 for 2 hours (Recommended 325 for 1hr, but the electric smoker only goes to 275), BBQ glaze was added with about 30min left.

I think next time I will need higher quality bacon, the meat portions of the bacon were perfect, but there was alot of fat so you could def tell when you were eating a fatty/chewy portion of the bacon. Or I need to just use normal bacon instead of thick cut, possibly partially cook the thick cut prior to wrapping?

I'd recommend the cook book, has some good recipes, and some good rub/sauce recipes as well. We made the Dill Potato Salad from the book and it was amazing.


This. Came out. Incredible. Was so good man!

Re: Show Us Your Meat, and We'll Show You Ours - Sully - 02-06-2014

So for thermometers. What brands should I lean towards. What brands should I stay away from. Features you have to have?

I'm looking for pretty entry level but want to be able to leave it in the oven for this next piece of meat. I've been using a really cheap one (occasionally. I usually do it by feel/look) but after hearing how inaccurate they are and knowing that stupid thermometer cost me a nice rare on the lambs I was doing, I think an upgeade is in order

Also I want these filets to be perfect and my problem is always playing with my meat

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Re: Show Us Your Meat, and We'll Show You Ours - Evan - 02-07-2014

Maverick ET 732 is the standard for BBQing and its proven. It has 2 probes, and a remote display. Its around $50, so not cheap, but if you do any grilling, you will grow into it.
If you dont need 2 probes or the remote, I think maverick makes lower end models but I dont have any experience with them. expect to pay $20-$30.

and never let water get into the probe where the cable goes in it, it will kill them, and they are $15 to replace.
I wipe mine down with soapy paper towel, then rinse off just the tip (just to see how it feels)

Re: Show Us Your Meat, and We'll Show You Ours - JustinG - 02-07-2014

Evan Wrote:just the tip (just to see how it feels)

HEHE....

BTW, i love that my smoker has a built in thermometer. Makes things so much easier.

Re: Show Us Your Meat, and We'll Show You Ours - Ryan T - 02-09-2014

Evan Wrote:
Sully Wrote:Just typed steak stone in amazon and a quick look revealed a "granite" stone. My guess would be a scrap of granite counter top would work fine for this idea.
pizza stone (and I assume, steak stone) isnt actual stone, its compressed sand.
I wouldnt do a chunk of real granite IMO, they can have epoxies and things in them to seal the granite. if you want to go cheap, try an unglazed clay/brick paver stone.

beef tenderloin and filet mingon are for all practical purposes the same.

Just another take on pizza/steak stones. I'm not sure how many of you guys know this, but my twin brother graduated culinary school from Johnson & Wales, has worked as Chef at the Ritz Carleton, numerous country clubs in Charlotte and is currently the Executive Pastry Chef for Pre-Gel America. He said he tossed his pizza stone and uses a 1" thick piece of aluminum and said he would never go back to a pizza stone again. Aluminum is very conductive, lightweight, will not lose near as much heat if the oven temp drops/you open the oven door and will make a very crispy crust without the pizza being chewy. What he does is preheat the oven as high as it will go for 30 minutes with the aluminum as close to the heating element as possible. Once the pizza is ready, slide it on the top rack with the broiler on high and you have crispy, tasty pizza ready in 3-6 minutes. This cooking method is akin to wood fired pizza ovens without having to reach 850+ degrees like wood fired oven can. Well worth having a look at for some delicious pizza.

He made this beauty for me when I was down in Charlotte interviewing for a job and it was amazing. After pre-heat it was cooked in 5 minutes.

[Image: pizza_zps6feeed0a.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - ScottyB - 02-12-2014

where does one find a 1" thick slab of aluminum that's less than 20" large?

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 02-12-2014

Interesting. That looks pretty awesome. I've been wanting to try this no-knead recipe for cast iron skillet pizza.

http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

Look at that freaking crust! Look at it!

[Image: 20130121-pan-pizza-lab-recipe-14.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - Sully - 02-12-2014

My girlfriend has a family cast iron corn bread recipe that would probably work decent for pizza if poured into a slightly larger skillet and left with a thin layer. It's like old fashion or something so it's not sweet like normal cornbread.

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Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 02-12-2014

SlimKlim Wrote:Interesting. That looks pretty awesome. I've been wanting to try this no-knead recipe for cast iron skillet pizza.

http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

Look at that freaking crust! Look at it!

[Image: 20130121-pan-pizza-lab-recipe-14.jpg]


I just made the dough for this a few minutes ago. Planning for pizza on lunch tomorrow, I'll take pictures.

Re: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 02-13-2014

CaptainHenreh Wrote:I just made the dough for this a few minutes ago. Planning for pizza on lunch tomorrow, I'll take pictures.

[Image: 20140213_121423.jpg]

[Image: 20140213_121556.jpg]

[Image: 20140213_122506.jpg]

Dough only raised for about 12 hours, and it's a bit chilly in here. But other than using 'cado oil vice olive, i followed the directions to the letter and it was a pretty boss pie, if you like 'em in a pan.

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 02-13-2014

Looks awesome, I'm definitely trying that soon.

Re: Show Us Your Meat, and We'll Show You Ours - Apoc - 02-13-2014

Anyone have a good brine recipe? I'm going to be Q'ing pork ribs this weekend and want to take a stab at brining them first. Minimizing sugar or the use of a prepared sauce/seasoning a plus.

Re: Show Us Your Meat, and We'll Show You Ours - Ryan T - 02-14-2014

Apoc Wrote:Anyone have a good brine recipe? I'm going to be Q'ing pork ribs this weekend and want to take a stab at brining them first. Minimizing sugar or the use of a prepared sauce/seasoning a plus.

I brine chicken more than pork, but the principle is the same. Mine is really simple: Quart of all natural apple cider, good amount of fresh ground black pepper (15 turns or so), 1/4 cup kosher salt, and 1 minced garlic clove.

Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 02-14-2014

Yea... She's a keeper. Woman made me candied bacon covered in dark AND milk chocolate for V-day.

[Image: 8ssCbFR.jpg]

[Image: KA8IjT2.jpg]

[Image: 0860u2V.jpg]

[Image: Zl1wS82.jpg]

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 02-14-2014

Well that's fuckin' awesome.

I want some.

Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 02-14-2014

SlimKlim Wrote:Well that's fuckin' awesome.

I want some.

Shit is delicious and easy to make. :thumbup:

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 02-14-2014

Recipe for the candying part? I've seen people just sprinkle brown sugar over it and bake it on a perforated sheet or raised rack.

Re: Show Us Your Meat, and We'll Show You Ours - V1GiLaNtE - 02-14-2014

SlimKlim Wrote:Recipe for the candying part? I've seen people just sprinkle brown sugar over it and bake it on a perforated sheet or raised rack.

You got it..

Take a bowl mixed with cracked pepper and brown sugar and toss the bacon.
Lay it out on a raised rack so that the drippings won't saturate the bacon.
Heat oven to 350 and bake for ~20 minutes.
I like to finish it at 400 for 5 minutes to give it that last little *crunch*

Melt dark chocolate and milk chocolate in a double boiler or pyrex in the microwave and apply!

We let it cool in the fridge so that the chocolate would nicely adhere to the bacon.

Re: Show Us Your Meat, and We'll Show You Ours - SlimKlim - 02-14-2014

:thumbup: Definitely gonna have to try that soon.