Hey thanks for re-posting your posts from your downtown trip with TBC, it's a good read.
The cage fighter guy you where talking about is he in the AVP meet tournament video at the MGM on the home page. There's a guy in the video at about 2:24, with longer hair and a beard that I think is the guy. If so I know the guy from playing at Binions as well.
You're welcome nittastic. I have lots of fond memories from that trip and wanted to extract the relavent posts from my hijack of TBC's blog at that point in time.
The guy with the longer hair and beard might be him. If he was wearing a silver ring that was cast as "HH" it is him for sure. I tried hitting pause on youtube but the ring finger on his right hand might have that ring. I guess he could be wearing a platinum bracelet and ring but I had previously assumed it was sterling silver.
This Sunday I am doing the cooking for a superbowl party of about 15 guests. First course is pork tenderloins three ways (teriyaki marinade, BBQ marinade and some simply seasoned). Second course is seafood. Sea scallops again three ways. Lemon pepper marinaded, bacon wrapped and also panko crusted and deepfried in safflower oil. Main course is prime rib. This will be served in both standard cuts as well as portioned for prime rib sliders (the ultimate finger food). The prime rib is from an ancient family-owned butcher shop and this is the guy who has done my half hogs and venison for the last 20ish years....
Joined: Thu Dec 09, 2010 12:06 am Posts: 1261 Location: South Texas
missingflops wrote:
Pardon the hijack, but I have to ask zin, what kind of smoker do you use? I've had a Traeger pellet smoker since last summer and I really love it.
missingflops, i use the WSM (Weber Smokey Mountain) smoker. Check out there website at Virtual Weber Bullet. I love smoking prime rib to about 110 internal temp, then move over directly over the fire to get a good crust temp will rise to about 115-120, then pull off the smoker and cover loosely with foil, let rest for about 20-30 mins so the juices can go back in place, temp will rise to about 135, perfect medium rare. Also i use a couple chunks of mesquite wood.
The prime rib will be getting a rub and then a slow oven roasting. Smoking a prime rib might be a summer time option. The pork tenderloins will be getting cooked on a gas grill as will two of the three versions of sea scallops. I had tried testing the bacon-wrapped scallops on a skewer in a frying pan on my stove top but the process takes 8 incremental turns to properly brown the bacon. On the grill the bacon will get about 120 degrees of exposure to the heat and will only take two turns. After the bacon is done the scallops get pulled off of the skewer and both flat sides will get a quick sear...
Joined: Thu Dec 09, 2010 12:06 am Posts: 1261 Location: South Texas
Lester what brand and size gas grill will you be using? It is easy to smoke a prime rib in the gasser. Just make about 3 pouch's using foil and add wood chips, poke holes on the sides and top of the pouch, sit the pouch over the burner you will be using, once the pouch starts to smoke add the prime rib and start licking your chops. Each pouch will give you about 1hr max of smoke.
Lester what brand and size gas grill will you be using? It is easy to smoke a prime rib in the gasser. Just make about 3 pouch's using foil and add wood chips, poke holes on the sides and top of the pouch, sit the pouch over the burner you will be using, once the pouch starts to smoke add the prime rib and start licking your chops.
Hmmmmmmmm that sounds interesting! The gas grill is the smallest Aussie model that Menard's had this summer and generally it only cooks for 2-4 people. But I may take a crack at that setup this summer.
I will post the rest of the info on the "stall", "zone" or "plateau" phenomena that smokers can run into with beef briskets or pork shoulders. I don't remember how I stumbled upon this link initially but sometimes at the 4th hour of smoking the internal meat temperature will "stall" at about 150 degrees for almost 4 more hours and then the internal temp will again ramp up. I have included one teaser pic below but will get back to posting the rest "later"...
Joined: Thu Dec 09, 2010 12:06 am Posts: 1261 Location: South Texas
Lester when i cook brisket i do them High Heat never have to deal with the stall, next time you cook a brisket i am talking a whole packer not just the flat, cook at 325-350 temp, after the 1st 2 hrs wrap the brisket in foil and cook to tender, in about 4hrs 5 hrs max the brisket will be ready and delish.
Users browsing this forum: No registered users and 0 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum
Login
Register
FAQ
Search
