my diet is going okay, eating a lot of carbs like shrike told me too.

my diet is going okay, eating a lot of carbs like shrike told me too.








@TheShrike @Devil Man @tturner86

Did you have a beer? carb drinks with plenty of carbs & fat & gluten cancel out each other!

Itchy there is a pizza thread...

Some photos of the german brats w/ kraut for Christmas eve, and then brisket and ribs for Christmas day. Best brisket I ever made, I wish I would have gotten better photos of it but everyone wanted to eat it...

Pork butt 10 hours low and slow in the oven for Christmas Eve dinner. I made a pork 'burger' (since I put it on a bun) to eat it.

Wow there terry, that's too much goodness in one post, you must split the post in two for old people who have epileptic rib viewing disorder

Pork butt 10 hours low and slow in the oven for Christmas Eve dinner. I made a pork 'burger' (since I put it on a bun) to eat it.

Cooking this sometime this week...

For my "famous lamb burgers"

1. I use scraps of very fatty lamb (as most of the flavour comes from the fat) and slow roast for 4-5 hours sealed in foil. I used to do this with a cast iron pot on a gas ring set on bare minimum (as its a lot of wasted energy in an oven for a small thing). The sealed parcel of lamb and foil raised on a tray inside the pot so it does not burn.

Basically your making the caramelised burnt super-lamby bits on the end of a lamb roast. Yum.. It may be possible/easier to slow fry instead like making crunchy bacon - low and slow..

Smash it all together in a mortar and pestle until you have a blackish brown near paste of fat and burnt meat. Taste of course, if its badly burned its junk.

2. Get LEAN lamb steak filet and using a small sharp knife open it like a pork steak so its as wide & thin as possible. A sheet of meat. Alternatively put lean mince on a greased baking parchment sheet & roll it flat.

3. Spread the crunchy lamb / part paste as evenly as possible (quite thin) and carefully roll it. I have mixed it with breadcrumbs a couple of times if it was too liquid.

Put crosses of thin metal skewers or cocktail sticks (if you don't burn them), through each slice to hold it together. Cut the roll so its like a strudel or cinnamon roll? each slice about an inch thick with a spiral of super flavor in the middle.

See this for the general idea: Rolled Breast of Lamb Recipe - Great British Chefs (or just cook this instead haha)

Pan fry each 'burger' carefully in sunflower oil, real butter or other, not veg oil as it has a strong flavor. If the lamb filet is good, medium-rare is ideal.

After that overly elaborate stage its down to dressing.
Rosemary yogurt, maybe fresh mint, fresh ketchup (another recipe) or super thinly sliced mature cheddar etc?

As a variation I did not use the lamb meat paste and used some fat with garlic. Its all about the texture when you bite in.

Really good with cider

Rory

Your new recipe?

Do you take the internal temperature? I always stick a probe in to make sure it gets to 195 to 200 or so internal temperature.

Yep, I aim for 200.

Next one I do I gotta get more black pepper and kosher salt.

Butts can take a lot of seasoning. Don't be shy with it.

It tasted great. But next one I will rub like I do a brisket and try and get the good dark bark. I think I wrapped a little too early, should have given it another 30 mins to an hour in the open.

That pic of mine earlier was without wrapping. This is the first one we never wrapped. Turned out fine.

Yeah next time I might for go the wrapping. I will also get a bigger piece of meat. But hey it tasted great!

Yeah next time I might for go the wrapping. I will also get a bigger piece of meat. But hey it tasted great!

Since cooking and resting time are never exact there is a trick you can use to hold butts until you're ready to eat. Once it gets to your desired cook temp, wrap it in several layers of foil and then wrap that with a few old towels you don't care about and put it in a sealed cooler. That'll keep it hot and out of the danger zone for hours and really lets the meat relax and get super tender. This way you can just cook it ahead of company and not have to worry about it and just unwrap it when you're ready to eat.

That is what I've been doing. I got a cooler and some towels just for BBQ. I use it to rest the meat until it is time to eat. I also use it to hold anything that I might brine overnight.

I am looking into getting an injector next. I have a large off set wood smoker a friend is gonna sell me cheap, should get that next month. That way I can get away from the charcoal.

That's why I went with something like the Rec Tec that has the PID controller. Just set the temp and walk away. Something to think about if you really get into this hobby.

here is a good site for all things BBQ. A lot of good information & excellent recipes.
BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers

Yeah. I've had that in my favorites for awhile, and cooked my last pork butt according to their instructions.

tried the roast beef & beef rib roast recipes. awesome! I'm going to give this burger technique a try once I get my grill going..

Congrats on your red coat...

Ok guys, I get it. All you need to do - it's to provide a small research. Just take a look- so, did you know that a side of caterpillars has 28 grams of protein and is packed with iron and vitamins B1 and B3? And this is about the same protein level in an equivalent portion of lean beef, but the beef comes up way short in iron and vitamin levels 2. Can you believe it? Eating 1/2 cup of ants provides 14 grams of protein and 48 grams of calcium! Yeear, that's it!

El Diablo w/ jap poppers on top and pickel'd japs on bottom. F*&^ing hot, but good. @Itchymoku

I like the idea of general tso's pizza and/or slices of egg roll on it as well x-)

Camp Brisket - Texas Barbecue

Brisket is Texas BBQ.

You have one of the best in the country there in Austin, Franklin BBQ. I want some of his brisket before my life is over. : )

I would also like to try Salt Lick.

https://www.thrillist.com/eat/austin/local-bbq-experts-in-austin-picks-for-best-barbecue

Should have never clicked on this thread- now I've got to get my lazy ass off the sofa and fire up the grill- thanks!

@tturner86

This is off topic Terry.

BOTM

Burger porn via @wldman.

I am glad they updated their website.

Kuma's Corner Locations and Hours of Operation

I must complain about this torture really. They have no branch in Medellin. BOTM: Murder Capital ??

@Rory

There are at least two Kuma's, but Columbia might take some time. The murder capital seems to be deserved here, but it is misleading.