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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 12-20-2022, 10:43 PM   #1
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Default Porterhouse roast

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Old 12-20-2022, 11:43 PM   #2
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Smile Damn that looks good.

boon stop putting those pictures up this late I am trying to loose weight now I have to go make a damn sandwich.
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Old 12-21-2022, 01:53 AM   #3
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Dang that looks delicious!

How thick? Smoked, then seared? Recipe please!
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Old 12-21-2022, 02:04 AM   #4
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Dang that looks delicious!

How thick? Smoked, then seared? Recipe please!
Both you guys the BBQ boys start putting up recopies for us guys that only eat BBQ in dine out places.
When I get done cooking on the grill the only ones that will eat with me is my neighbors pit bull Killer. No he ain't a killer he is even afraid of my cat.
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Old 12-21-2022, 02:47 AM   #5
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Both you guys the BBQ boys start putting up recopies for us guys that only eat BBQ in dine out places.
When I get done cooking on the grill the only ones that will eat with me is my neighbors pit bull Killer. No he ain't a killer he is even afraid of my cat.
No two smoking sessions or grilling sessions are the same.

I take a bunch of notes during each cook, and compare with past cooks (taste, texture, bark.....everything. Smoking/BBQ, is basically nothing more than an 'experiment' every time.

Take pork ribs for example (St. Louis style or Baby Backs). Sometimes I like the 'no wrap' method. Basically 5-6 hours @225 degrees with nothing but a coating of rub, and brown sugar on them.

Other times I'll do a 3-2-1 or 2-2-1 method if I'm wrapping them. 2-3 hours with rub @225 degrees, remove from smoker, lay on non stick aluminum foil (meat side down), on a 'bed' of brown sugar, a few pats of butter, and a generous dose of honey, then do the same to the bone side. Then wrap tightly and slip 'em back in the smoker for 2 hours (meat side down). Remove from smoker, unwrap, and stick 'em back in for 1 hour (meat side up), to firm up and finish the ribs. Grab a roll of paper towels, it'll be messy eating.
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Old 12-21-2022, 03:26 AM   #6
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Dang that looks delicious!

How thick? Smoked, then seared? Recipe please!
4 inches thick. Paper towel dry the meat on both sides. Rub in Worcestershire sauce, sprinkle with generous amounts of Kosher salt with course black pepper. let them rest in fridge uncover.

Lump charcoal in a hot fire in a Kamodo. Grill 7 minute, then turnover 15 minutes per side with lid down. Cook to 140 for Blue rare. these went to about 160, a bit over cooked for me. Let rest 10 minutes before boning out the carve on the bias.
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Old 12-21-2022, 04:56 AM   #7
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Old 12-21-2022, 06:59 AM   #8
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Both you guys the BBQ boys start putting up recopies for us guys that only eat BBQ in dine out places.
When I get done cooking on the grill the only ones that will eat with me is my neighbors pit bull Killer. No he ain't a killer he is even afraid of my cat.
Once you get it figured out you'll no longer want to go out to eat.

I don't know about the other guys, but I no longer enjoy going out to steak houses and bbq joints. I like my own cooking better.

A good place to start with recipes is watching some videos on youtube. bbqpitboys.com is a good place to get some easy recipes. Watch the videos to see how they cook them.

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Old 12-21-2022, 07:42 AM   #9
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Once you get it figured out you'll no longer want to go out to eat.

I don't know about the other guys, but I no longer enjoy going out to steak houses and bbq joints. I like my own cooking better.
Very rarely do we go out to eat. When we do, it's usually downtown, to a local bar that serves up some killer burgers. Like you, I like mine and my wifes cooking much better.
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Old 12-21-2022, 07:44 AM   #10
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4 inches thick. Paper towel dry the meat on both sides. Rub in Worcestershire sauce, sprinkle with generous amounts of Kosher salt with course black pepper. let them rest in fridge uncover.

Lump charcoal in a hot fire in a Kamodo. Grill 7 minute, then turnover 15 minutes per side with lid down. Cook to 140 for Blue rare. these went to about 160, a bit over cooked for me. Let rest 10 minutes before boning out the carve on the bias.
Thank you!
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Old 12-21-2022, 08:27 AM   #11
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Gator meat is not bad, tastes just like chicken...it really does. A few places in the Everglades serve them.
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Old 12-21-2022, 09:33 AM   #12
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Gator meat is not bad, tastes just like chicken...it really does.
I've had deep fried gator in Louisiana. We have friends that live near Ft. Polk. We dropped by to visit them a few years back, and they took us out to a place called "Tunk's" near Alexandria LA. They ordered a huge 'sampler platter' of different meats and seafood, along with side dishes. Dang good food and an evening with good friends, is hard to beat.
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Old 12-21-2022, 10:41 AM   #13
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Gator meat is not bad, tastes just like chicken...it really does. A few places in the Everglades serve them.
There's an old-timey roadhouse outside of Tampa called Skipper's that serves deep-fried gator tail. It really does sort of look & taste like chicken, but with a faint seafood flavor. Don't know if it's still there.
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Old 12-21-2022, 10:46 AM   #14
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Once you get it figured out you'll no longer want to go out to eat.

I don't know about the other guys, but I no longer enjoy going out to steak houses and bbq joints. I like my own cooking better.

A good place to start with recipes is watching some videos on youtube. bbqpitboys.com is a good place to get some easy recipes. Watch the videos to see how they cook them.

<iframe width="560" height="315" src="https://www.youtube.com/embed/uZhnpAhYmb0" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
Damn that looks good. Those old boys grilled the whole critter and ate it with their hands.
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Old 12-21-2022, 10:47 AM   #15
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