Author Topic: Joe's Cooking Channel  (Read 5933 times)

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Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #60 on: May 28, 2017, 11:29:00 PM »
A

I do killer pork butts, here are a couple of tips I have picked up along the way.

Brine is a must 12 hours no more than 18.

To get past the stall I wrap in foil.

4-6 hours makes the perfect butt usually I smoke for 2 then wrap for 2 @ 250

When I pull the pork then I season with apple cider vinegar & more rub.

This is where the BGE really earns it's money.

Wood for pork butts I like Hickory or Hickory & Pecan

Hope that helps.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #61 on: May 29, 2017, 04:03:35 PM »
Chili rellenos. Stuffing was roasted yellow peppers, queso blanco, roasted onions and chorizo. Topped it with a salsa where all the ingredients were roasted on the grill (red and yellow sweet peppers, onions, garlic, maters, jalepenos, limes, cilantro which was not roasted and salt and pepper). Plus some chicken thighs with an adobo based marinade on the grill. Good IPA to wash it down. Oh, and some grilled multi colored carrots. Pretty darn good. Chili rellenos are not easy to do but worth the effort imo.

Offline Test Account

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Re: Joe's Cooking Channel
« Reply #62 on: May 29, 2017, 04:08:56 PM »
Chili rellenos. Stuffing was roasted yellow peppers, queso blanco, roasted onions and chorizo. Topped it with a salsa where all the ingredients were roasted on the grill (red and yellow sweet peppers, onions, garlic, maters, jalepenos, limes, cilantro which was not roasted and salt and pepper). Plus some chicken thighs with an adobo based marinade on the grill. Good IPA to wash it down. Oh, and some grilled multi colored carrots. Pretty darn good. Chili rellenos are not easy to do but worth the effort imo.
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Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #63 on: May 29, 2017, 07:43:26 PM »
One of the great things about traveling with Rob is he knows good food & enjoys it. DC is the same so they are both to travel with. Besides coaching, good food & great beer matter!

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Coach Smith

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Re: Joe's Cooking Channel
« Reply #64 on: May 29, 2017, 10:26:38 PM »
One of the great things about traveling with Rob is he knows good food & enjoys it. DC is the same so they are both to travel with. Besides coaching, good food & great beer matter!

Joe


This is the the triple crown, talking coaching, good food and great beer.  Sign me up.
check out http://www.coaches-clinic.com/



If any thing goes bad, I did it. If anything goes semi-good, we did it. If anything goes really good, then you did it. That's all it takes to get people to win football games for you.
 ~Paul Bear Bryant

Offline Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #65 on: May 30, 2017, 10:29:55 PM »
Suzy's  Chicken Fried Chops were Marvelous!   

2 words Apple Wood!  Adds a bit of Sweet.

 :P
Not MPP... ONE TASK!  Teach them!  :)

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #66 on: May 30, 2017, 10:55:23 PM »
S

I like apple wood for fish & chicken, but pecan is really my favorite.

Pork needs hickory.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dimson

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Re: Joe's Cooking Channel
« Reply #67 on: May 01, 2018, 09:43:08 AM »
Reading this thread made me hungry and I have over 2 and a half hours 'til lunch and no snacks! :-O

Offline Dusty Ol Fart

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Re: Joe's Cooking Channel
« Reply #68 on: May 01, 2018, 10:05:23 AM »
Its BBQ season.  Cant wait for some Idea's,

 8) ;D
Not MPP... ONE TASK!  Teach them!  :)

Offline Dimson

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Re: Joe's Cooking Channel
« Reply #69 on: May 01, 2018, 10:19:54 AM »
Its BBQ season.  Cant wait for some Idea's,

 8) ;D
You know I have never made BBQ? Unless you count sauce covered chicken legs.  :o Well I have done pulled chicken in a crock put but never on the grill/smoker BBQ.

Offline PSLCOACHROB

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Re: Joe's Cooking Channel
« Reply #70 on: May 01, 2018, 08:50:11 PM »
Most don't know the difference between bbq and grilling. I made some great bbq sauce the other day.

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #71 on: May 24, 2018, 07:46:19 AM »
I have been fighting for years with the complexity of sourdough. Every starter I have ever made always died a horrible death. I have tried all different ways, none seemed to like the yeast here in Florida. I have read about using unwashed grapes, pineapple juice, orange juice, a mixture of flours, and various other secrets to making a starter. All failed miserably.

About 6 weeks ago I read an article that said if you use Rye flour to make your starter it is a lot more forgiving. Using nothing but Rye Flour & water I tried again. This time the result was incredible. The starter took 5 days to develop using nothing but Rye Flour & water in equal parts. It developed a fruity scent, & doubled with each feeding. Baking with it works like a charm. I had to tinker slightly with the recipe to get the ratio's right, but the bread is great.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dimson

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Re: Joe's Cooking Channel
« Reply #72 on: May 24, 2018, 11:01:13 AM »
I have been fighting for years with the complexity of sourdough. Every starter I have ever made always died a horrible death. I have tried all different ways, none seemed to like the yeast here in Florida. I have read about using unwashed grapes, pineapple juice, orange juice, a mixture of flours, and various other secrets to making a starter. All failed miserably.

About 6 weeks ago I read an article that said if you use Rye flour to make your starter it is a lot more forgiving. Using nothing but Rye Flour & water I tried again. This time the result was incredible. The starter took 5 days to develop using nothing but Rye Flour & water in equal parts. It developed a fruity scent, & doubled with each feeding. Baking with it works like a charm. I had to tinker slightly with the recipe to get the ratio's right, but the bread is great.

Joe
For us foodie noobs, what is a starter and how is it used?

Offline MHcoach

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Re: Joe's Cooking Channel
« Reply #73 on: May 24, 2018, 11:10:13 AM »
C

All bread was originally made from a starter or left over dough. Flour & water capture wild yeast from the air, this is used to leaven bread.

Sourdough bread is made from such a starter. The culinary standard is San Francisco Sourdough. The wild yeast there is actually named San Francisco bacillus.

Today starters are used to develop flavor as well as leaven. Even though I am using a starter I still use yeast.

Joe
"Champions behave like champions before they're champions: they have a winning standard of performance before they are winners"
Bill Walsh

Offline Dimson

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Re: Joe's Cooking Channel
« Reply #74 on: May 24, 2018, 01:43:10 PM »
C

All bread was originally made from a starter or left over dough. Flour & water capture wild yeast from the air, this is used to leaven bread.

Sourdough bread is made from such a starter. The culinary standard is San Francisco Sourdough. The wild yeast there is actually named San Francisco bacillus.

Today starters are used to develop flavor as well as leaven. Even though I am using a starter I still use yeast.

Joe
How do you use the starter without losing it in the bread making process?