10-12-2022, 03:46 PM
|
#1981
|
Franchise Player
|
Quote:
Originally Posted by DoubleF
Says the guy who brined a ham.
I'm just bugging you. It just depends on your tastes. Yellow mustard is sour. Deli or brown mustard isn't too much more expensive than yellow mustard, but it's spicier with a bit more depth in flavor. It goes great on hot dogs too.
On a side note about sandwiches... smoked grilled cheese on the BBQ... so simple, so awesome. Easy to add small things to it and elevate it (my buddy liked adding cold cuts to his grilled cheese).
Buying those frozen Naan and heating it up on a charcoal BBQ with a honey slather is also really tasty too.
|
no worries. i thought it was funny, and tried to one up ya.......
__________________
If I do not come back avenge my death
|
|
|
The Following User Says Thank You to Northendzone For This Useful Post:
|
|
10-12-2022, 06:46 PM
|
#1982
|
Franchise Player
Join Date: Apr 2013
Location: Cowtown
|
So last weekend I picked up a pork rib roast and smoked it. Never tried one before, didn't look up a recipe and winged it. Verdict: Awesome. The loin portion came out like a fantastic pork chop and the rib portion like a perfect pork rib.
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
|
|
|
|
The Following 7 Users Say Thank You to PaperBagger'14 For This Useful Post:
|
|
10-13-2022, 05:39 AM
|
#1983
|
Farm Team Player
Join Date: May 2022
Exp:
|
Wow, you did a great job on those ribs. Congrats. What did you smoke them on?
|
|
|
10-13-2022, 08:32 AM
|
#1984
|
Franchise Player
Join Date: Apr 2013
Location: Cowtown
|
7 hrs @225f. 4 hours of open smoke, 3 hours wrapped in butcher paper. Traegar black Saskatchewan seasoning and bbq sauce for half an hour.
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
|
|
|
|
10-13-2022, 08:46 AM
|
#1985
|
Franchise Player
Join Date: Sep 2008
Location: Calgary
|
A day late to the sandwich party, but my wife and father-in-law pronounce it "sang-wich". After years of mocking them, this thread prompted me to Google it, and it turns out that sangwich is common among native Italian (and Spanish speakers). And their kids that grew up around it, in my wife's case.
https://www.grillsdetaronja.com/en/s...h-vs-sangwich/
|
|
|
10-13-2022, 10:46 AM
|
#1986
|
Franchise Player
|
Quote:
Originally Posted by Jimmy Stang
A day late to the sandwich party, but my wife and father-in-law pronounce it "sang-wich". After years of mocking them, this thread prompted me to Google it, and it turns out that sangwich is common among native Italian (and Spanish speakers). And their kids that grew up around it, in my wife's case.
https://www.grillsdetaronja.com/en/s...h-vs-sangwich/
|
Have any of you mastered a specialty that you can call the "Stang~wich"?
|
|
|
The Following User Says Thank You to DoubleF For This Useful Post:
|
|
10-13-2022, 12:37 PM
|
#1987
|
Franchise Player
|
Quote:
Originally Posted by PaperBagger'14
So last weekend I picked up a pork rib roast and smoked it. Never tried one before, didn't look up a recipe and winged it. Verdict: Awesome. The loin portion came out like a fantastic pork chop and the rib portion like a perfect pork rib.
|
Do you use a pellet smoker or something different?
|
|
|
10-13-2022, 02:04 PM
|
#1988
|
Franchise Player
|
i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?
__________________
If I do not come back avenge my death
|
|
|
10-13-2022, 02:06 PM
|
#1989
|
Franchise Player
|
Quote:
Originally Posted by Northendzone
i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?
|
At large grocery stores like Superstore and Walmart, yes it's available... but the amount of times I've seen they're "sold out" when I need it is annoyingly high.
I usually end up going to and successfully acquiring it at a Co-op, Safeway or Save-on when I run into this issue.
|
|
|
10-13-2022, 10:06 PM
|
#1990
|
Franchise Player
Join Date: Apr 2013
Location: Cowtown
|
Quote:
Originally Posted by CroFlames
Do you use a pellet smoker or something different?
|
Traegar pellet smoker. If I had more room I'd get an offset, love the idea and technicality of them.
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
|
|
|
|
10-13-2022, 10:12 PM
|
#1991
|
Franchise Player
Join Date: Aug 2012
Location: Seattle, WA
|
Quote:
Originally Posted by Northendzone
i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?
|
I got sick of looking for it and ordered a giant roll off Amazon
__________________
It's only game. Why you heff to be mad?
|
|
|
The Following User Says Thank You to DoubleK For This Useful Post:
|
|
10-13-2022, 10:33 PM
|
#1992
|
Franchise Player
Join Date: Feb 2011
Location: Somewhere down the crazy river.
|
Quote:
Originally Posted by Wormius
My wife gave away my thermometer to somebody who needed it more than me, but I still want one.. plus my oven probe one from IKEA finally bit the dust.
Anyone familiar with this? I have never heard of this brand, and it pretty much only place that has them is BBQ Galore.
https://barbecuesgalore.ca/products/...al-thermometer
|
Had to pick up a few things at BBQs Galore and asked about the Brander ones and the guy didn’t recommend them. I ended up getting a $39 ThermoPop pen-style instant read one. Only thing I don’t really care for is the temperature is right-justified on the display instead of centred, and the buttons are a little stiff to press. Otherwise, it is definitely fast, so at least my arm won’t be burning while waiting for the temp to stabilize.
|
|
|
10-14-2022, 08:03 AM
|
#1993
|
Crash and Bang Winger
|
Quote:
Originally Posted by Northendzone
i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?
|
Wholesale Club has big rolls of butcher paper.
|
|
|
10-15-2022, 12:23 PM
|
#1994
|
First Line Centre
Join Date: Feb 2012
Location: Kamloops
|
I've smoked a bunch of stuff with success, but never tried a sirloin tip roast. It's a pretty lean cut, so I'm a little concerned about drying it out and I've seen some conflicting info on finish temperatures.
Any advice from experience?
|
|
|
10-15-2022, 02:12 PM
|
#1995
|
Franchise Player
Join Date: Apr 2013
Location: Cowtown
|
I've never done a sirloin tip, but I'd probably try something similar to a tri tip roast. Smoke it low and slow until it hits about 125f-130f, pull it off the smoker and get a pan for searing it filled with butter. Sear the outside and remove from searing pan @135f for a medium rare. Basically whatever temp you want your finished roast at, start searing it 5-10 degrees early
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
|
|
|
|
The Following User Says Thank You to PaperBagger'14 For This Useful Post:
|
|
10-15-2022, 02:17 PM
|
#1996
|
#1 Goaltender
Join Date: Oct 2005
Location: Not sure
|
We used to do Brazilian BBQ's it was basically salt and oil. Temps I don't remember because we always did it over charcoal. I do recall it taking a few hours on indirect heat. Turned out very well, served with farofa and a chopped tomato, onion and vinegar sauce that I can't remember the name of right now. Just remember to slice the beef thinly and not too big of pieces. Oh and rice, have to have rice.
Sent from my Pixel 6 using Tapatalk
__________________
Quote:
Originally posted by Bingo.
Maybe he hates cowboy boots.
|
|
|
|
10-15-2022, 02:20 PM
|
#1997
|
#1 Goaltender
Join Date: Oct 2005
Location: Not sure
|
Molho al campahna.
Sent from my Pixel 6 using Tapatalk
__________________
Quote:
Originally posted by Bingo.
Maybe he hates cowboy boots.
|
|
|
|
10-15-2022, 02:55 PM
|
#1998
|
Farm Team Player
Join Date: May 2022
Exp:
|
Quote:
Originally Posted by keratosis
We used to do Brazilian BBQ's it was basically salt and oil. Temps I don't remember because we always did it over charcoal. I do recall it taking a few hours on indirect heat. Turned out very well, served with farofa and a chopped tomato, onion and vinegar sauce that I can't remember the name of right now. Just remember to slice the beef thinly and not too big of pieces. Oh and rice, have to have rice.
Sent from my Pixel 6 using Tapatalk
|
Do you mean you pre-slice the beef?
|
|
|
The Following User Says Thank You to Delgar For This Useful Post:
|
|
10-15-2022, 03:11 PM
|
#1999
|
#1 Goaltender
Join Date: Oct 2005
Location: Not sure
|
Quote:
Originally Posted by Delgar
Do you mean you pre-slice the beef?
|
No afterwards.
Sent from my Pixel 6 using Tapatalk
__________________
Quote:
Originally posted by Bingo.
Maybe he hates cowboy boots.
|
|
|
|
The Following User Says Thank You to keratosis For This Useful Post:
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -6. The time now is 02:31 AM.
|
|