FOOD THREAD 1

[ThunderHorse]

For the expensive knife people, how frequent do you do maintenance?

 

[Kaldak]

I use the sharpener, the handheld one from the knife company, roughly once a month. If I'm cooking and chopping regularly like in-season time, it can be every other week.

My guide is how well it slices tomatoes. If it's crushing them at all, it needs a sharpening.

 

[Cookie_]

For the expensive knife people, how frequent do you do maintenance?

Daily home use:
Hone it weekly, sharpen roughly every 3 or so months. I personally do it every other month.

@Kaldak is spot on with doing a tomato test to get a good idea of if it's time or not.

 

[ThunderHorse]

I use the sharpener, the handheld one from the knife company, roughly once a month. If I'm cooking and chopping regularly like in-season time, it can be every other week.

My guide is how well it slices tomatoes. If it's crushing them at all, it needs a sharpening.

Oil and talk at all?

 

[Kaldak]

Oil and talk at all?

I don't for my kitchen knives.

 

[The Quartermaster]

For the expensive knife people, how frequent do you do maintenance?

My foodie friend demands I send him our knives every three months that he does free of charge. But that tomato test mentioned previously is a better indicator.

 

[Blizzard]

Tonight's dinner...Fiorentina steak. There simply aren't words to describe how amazing this was in virtually every way. It inspires me take a picture of food, and I don't take pictures of food!

 

[ThunderHorse]

So, after grilling some pork chops without a rub or marinade on it, I wonder, how long does an unrubbed piece of meat need to sit in a smoker/grill to get flavor from the wood. This was on a Traeger.

 

[RackMaster]

So, after grilling some pork chops without a rub or marinade on it, I wonder, how long does an unrubbed piece of meat need to sit in a smoker/grill to get flavor from the wood. This was on a Traeger.

Depends on the temperature. Colder temps will take longer for the meat to reach safe internal temperature, allowing more smoke penetration. ie. smoke ring it will also allow more fat rendering, making tougher cuts more tender. But a lean piece of meat, a hot smoke will still add flavor.

 

[ThunderHorse]

Depends on the temperature. Colder temps will take longer for the meat to reach safe internal temperature, allowing more smoke penetration. ie. smoke ring it will also allow more fat rendering, making tougher cuts more tender. But a lean piece of meat, a hot smoke will still add flavor.

This was 400 degrees for 25 total minutes, 12.5 each side. Definitely no smoke ring on this. My palate is much better when it comes to bourbon, but I haven't been consistent enough on my briskets to know the difference of flavor impact that the different wood pellets have.

Oh and My wife told me I could throw the pork away and I said why? That's the whole point of having BBQ sauce...to make it taste better

 

[RackMaster]

This was 400 degrees for 25 total minutes, 12.5 each side. Definitely no smoke ring on this. My palate is much better when it comes to bourbon, but I haven't been consistent enough on my briskets to know the difference of flavor impact that the different wood pellets have.

Oh and My wife told me I could throw the pork away and I said why? That's the whole point of having BBQ sauce...to make it taste better

Smoking is a throw it on, almost forget about it and drink the bourbon, type of cooking. I still use gas for high heat fast cooks.

 

[ThunderHorse]

Smoking is a throw it on, almost forget about it and drink the bourbon, type of cooking. I still use gas for high heat fast cooks.

Yeah I only have the Treager right now, I might get a Blackstone at some point though and do a sear. Pan sears are fun and all, but damn can they smoke up the house.

 

[SpongeBob*24]

Chops without rub......whaaat?

I think it depends on the thickness of the chops. Normally thinner ones you just gotta let her rip. Thick ones you can reverse sear. This is the rub I use to pair with Pork Chops.



https://www.recteq.com/products/rons-screamin-pig-rub

Cover in olive oil. Cover in rub. Let sit at least 30 minutes. SMOKE on Xtreme [180] for 30 min per side or until 120 internal, CRANK to 500 and let her rip about 5 min per side or until 140 internal. Let rest 10 minutes.

I think most cool kids dry brine the night before but I don't have patients to clean up the mess that makes...

 

[ThunderHorse]

Chops without rub......whaaat?

I think it depends on the thickness of the chops. Normally thinner ones you just gotta let her rip. Thick ones you can reverse sear. This is the rub I use to pair with Pork Chops.

View attachment 49191

https://www.recteq.com/products/rons-screamin-pig-rub

Cover in olive oil. Cover in rub. Let sit at least 30 minutes. SMOKE on Xtreme [180] for 30 min per side or until 120 internal, CRANK to 500 and let her rip about 5 min per side or until 140 internal. Let rest 10 minutes.

I think most cool kids dry brine the night before but I don't have patients to clean up the mess that makes...

I have a bunch of different rubs, I just was lazy/forgot after being yelled at for the pork juice leaking from the bag after I thawed them. Meat Church is pretty good stuff. But I'll have to check that out.

 

[compforce]

My Southwest Spice Mix - Awesome on just about everything, including Pork
---
Yields 3.5X the Chili Powder Used

100% Chili Powder, dark
16% Chipotle Chili Powder
33% Cumin, Ground
100% Paprika
16% Black Pepper, table grind, not coarse
16% Coriander, Ground
16% Cayenne, Ground
16% Garlic Powder
16% Dried Red Pepper, Crushed
16% Salt, table, not Kosher
16% Oregano, Dried
Dump all ingredients into an appropriately sized deli container or storage container with a lid. Put the lid on and shake it in a circular motion like you are tossing food in a mixing bowl until it's completely combined.
I make it to yield 3.5c at a time so I mix it in a bowl, freeze half and use a 32oz deli container to store what I'm using on the shelf
-------
If you're not familiar with proportional recipes, you use the main ingredient as 100% and then everything else is proportional to that ingredient. So in this recipe, let's say I wanted to make my standard 3.5 cups.
I'd use
1 cup Chili Powder = 100%
1/3 cup = 33%
3 TBSP = 16%
If I wanted a smaller batch, I'd use
2 Tbsp Chili Powder = 100%
2 tsp = 33%
1 tsp = 16%
All measures are flat/packed, not rounded. If this is too spicy, omit the Chipotle Chili Powder.

 

[Crusader74]

So, after grilling some pork chops without a rub or marinade on it, I wonder, how long does an unrubbed piece of meat need to sit in a smoker/grill to get flavor from the wood. This was on a Traeger.

Honey, light soy, garlic powder. onion powder salt n pepper, smoked paprika.. to answer your question without cremating it I'd say 10 mins.

 

[ThunderHorse]

Just bought 15lbs of whole short rib...not sure when I'm smoking that, but it will be fun.

 

[Box]

When it comes to a spice mix for home cooked meat, I "rolled my own" for a long time. Recently, I've just decided it was too much work for minimal payoff.
The urge to create my own spice rub comes and goes.