The Grill and BBQ thread

#2,501
#2,501
Boca Vol said:
Duh! :loco::):p:ermm:

I agree. In a pinch the Knorr's works. Just jack it up with some fresh lemon & herbs.
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Agreed.

So how do you make spaghetti sauce? I think I already know the answer, but I'd love to do a cook-off with you and put my Aldi Traditional modified sauce against your fresh everything version. First, I'd love to taste your fresh everything version...second, I'd guess 9 out of 10 or more couldn't tell/appreciate the difference.

Much respect for everything you post on here, Boca...mostly jealous that you're in Cali with access to fresh everything. My wife thinks I am a painstaking/anal cook. She has no idea of the stuff I envy and the effort it takes to make it (like you frequently post).

This is my favorite thread on VN. Nobody's a NegaFoodie!
 
#2,502
#2,502
NochNoch said:
Honestly not sure what all they put in there but it's an Italian dressing base, I know there is soy sauce, garlic powder, and red pepper flakes too. Sure there are at least a handful of other things but never bothered to ask, just know it's good.
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Italian dressing based is my go to for grilled chicken and shrimp...in a pinch just Italian dressing itself. I haven't tried it with beef...yet.
 
#2,503
#2,503
VolMax said:
Agreed.

So how do you make spaghetti sauce? I think I already know the answer, but I'd love to do a cook-off with you and put my Aldi Traditional modified sauce against your fresh everything version. First, I'd love to taste your fresh everything version...second, I'd guess 9 out of 10 or more couldn't tell/appreciate the difference.

Much respect for everything you post on here, Boca...mostly jealous that you're in Cali with access to fresh everything. My wife thinks I am a painstaking/anal cook. She has no idea of the stuff I envy and the effort it takes to make it (like you frequently post).

This is my favorite thread on VN. Nobody's a NegaFoodie!
Click to expand...

I appreciate it. I'm actually in FL...but spend a lot of time in TN as well. You may be thinking of Cali...he's posts some really good looking grub as well. All I know is that I would put some of the cooks on here up against any team in the SEC! :good!:

For pasta sauce:

INGREDIENTS
• 2 tablespoons of butter
• ¼ Cup of grated onion (use a box grater)
• ¼ Teaspoon of dried oregano (works better than fresh
• Salt
• 2 garlic cloves pressed or minced
• 1 28oz. can of crushed tomatoes/ or grate Grainger Co. tomatoes to make 28 oz. 3-4 should do
• ¼ teaspoon of sugar
• Small pinch of crushed red pepper (optional)
• 1 tablespoon of olive oil
• Black pepper


INSTRUCTIONS
1. Heat butter in a medium saucepan over medium heat.
2. Add onion, oregano, and ½ teaspoon of salt. Cook until liquid has evaporated and onions are golden. About 5 minutes.
3. Add garlic and cook for 30 seconds (you’ll start to smell it). OPTIONAL but worth it...add a little (1/2 tsp of anchovy paste. You'll never taste it but it adds something!
4. Stir in tomatoes and sugar. Increase heat and bring to simmer. Then put on medium/low for about 10 minutes.
5. Off heat, stir in olive oil and adjust seasoning with salt & pepper.
 
#2,504
#2,504
VolMax said:
Italian dressing based is my go to for grilled chicken and shrimp...in a pinch just Italian dressing itself. I haven't tried it with beef...yet.
Click to expand...

I agree. Swordfish in Italian dressing is so good...and so simple.
 
#2,505
#2,505
NochNoch said:
Honestly not sure what all they put in there but it's an Italian dressing base, I know there is soy sauce, garlic powder, and red pepper flakes too. Sure there are at least a handful of other things but never bothered to ask, just know it's good.
Click to expand...

That's a lot going on but it sounds really good.
 
#2,509
#2,509
VolMax said:
Italian dressing based is my go to for grilled chicken and shrimp...in a pinch just Italian dressing itself. I haven't tried it with beef...yet.
Click to expand...

Boca Vol said:
That's a lot going on but it sounds really good.
Click to expand...

Yeah, I've never really thought about Italian dressing for beef before on my own but it's the second time I've purchased the tri tip from this particular butcher with that same marinade and it's been lights out both times. This time was even better though by going with the reverse sear method.

No clue when I'm going to have time to do it but I think my next adventure is going to be smoking a whole duck. Picked up a frozen one from the same butcher and wanted to give it a shot. Anyone with much experience with a duck on the smoker?
 
#2,510
#2,510
#2,511
#2,511
Boca Vol said:
I appreciate it. I'm actually in FL...but spend a lot of time in TN as well. You may be thinking of Cali...he's posts some really good looking grub as well. All I know is that I would put some of the cooks on here up against any team in the SEC! :good!:
Click to expand...

Haha...total brain fart...Boca in Cali? DOH!

Y'all both bring it regularly on here...you still have better produce and way fresher seafood in Boca, than 'Nooga, for sure!
 
#2,512
#2,512
NochNoch said:
Yeah, I've never really thought about Italian dressing for beef before on my own but it's the second time I've purchased the tri tip from this particular butcher with that same marinade and it's been lights out both times. This time was even better though by going with the reverse sear method.

No clue when I'm going to have time to do it but I think my next adventure is going to be smoking a whole duck. Picked up a frozen one from the same butcher and wanted to give it a shot. Anyone with much experience with a duck on the smoker?
Click to expand...

I've smoked many ducks on my Egg. Similar set-up to chicken or turkey. You must score the fat to get it to render. I use orange wood chips. You can use any other mild smoking wood or just the smoke from the lump.
 
#2,513
#2,513
Boca Vol said:
I've smoked many ducks on my Egg. Similar set-up to chicken or turkey. You must score the fat to get it to render. I use orange wood chips. You can use any other mild smoking wood or just the smoke from the lump.
Click to expand...

Thanks for that tip, wouldn't have ever thought of orange but it makes perfect sense.
 
#2,515
#2,515
Duck or goose, one must be careful to prick the skin, penetrating only the fat layer. Do not penetrate the muscle.
 
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#2,516
#2,516
Does anyone have any good recipes for Prime Rib? I think I want to just throw it in the oven instead of smoking it because I won't have the time to really babysit it since I'm cooking for 30 people for a big birthday party and have a ton of other stuff to cook. I've looked at recipes and the times to cook it range all over the place so it's hard to gauge how long to cook it for. It's a 22 pound prime rib that was already cut off the bone and then the bone was tied back on. I've never cooked a piece of meat big or expensive and really don't want to mess it up. I've heard it would take 2 hours to cook and then I've also heard over 7 hours so I have no clue what to believe since it's such a huge difference in time. I do know I want it to be rare to medium rare when it's all done since that's what everyone likes. Thanks in advance for all your knowledge and help guys!
 
#2,517
#2,517
ninerplaya57 said:
Does anyone have any good recipes for Prime Rib? I think I want to just throw it in the oven instead of smoking it because I won't have the time to really babysit it since I'm cooking for 30 people for a big birthday party and have a ton of other stuff to cook. I've looked at recipes and the times to cook it range all over the place so it's hard to gauge how long to cook it for. It's a 22 pound prime rib that was already cut off the bone and then the bone was tied back on. I've never cooked a piece of meat big or expensive and really don't want to mess it up. I've heard it would take 2 hours to cook and then I've also heard over 7 hours so I have no clue what to believe since it's such a huge difference in time. I do know I want it to be rare to medium rare when it's all done since that's what everyone likes. Thanks in advance for all your knowledge and help guys!
Click to expand...

https://whatscookingamerica.net/Beef/ClassicPrimeRib.htm
 
#2,518
#2,518
ninerplaya57 said:
Does anyone have any good recipes for Prime Rib? I think I want to just throw it in the oven instead of smoking it because I won't have the time to really babysit it since I'm cooking for 30 people for a big birthday party and have a ton of other stuff to cook. I've looked at recipes and the times to cook it range all over the place so it's hard to gauge how long to cook it for. It's a 22 pound prime rib that was already cut off the bone and then the bone was tied back on. I've never cooked a piece of meat big or expensive and really don't want to mess it up. I've heard it would take 2 hours to cook and then I've also heard over 7 hours so I have no clue what to believe since it's such a huge difference in time. I do know I want it to be rare to medium rare when it's all done since that's what everyone likes. Thanks in advance for all your knowledge and help guys!
Click to expand...

What internal temp are you shooting for? If you're looking for medium rare cook it low and slow in the oven :)thud:) just kidding. Season it pretty heavily and raise it above the pan (so the juices (fat) can fall below and you're keeping the meat off the hot pan.
 
#2,519
#2,519
ninerplaya57 said:
Does anyone have any good recipes for Prime Rib? I think I want to just throw it in the oven instead of smoking it because I won't have the time to really babysit it since I'm cooking for 30 people for a big birthday party and have a ton of other stuff to cook. I've looked at recipes and the times to cook it range all over the place so it's hard to gauge how long to cook it for. It's a 22 pound prime rib that was already cut off the bone and then the bone was tied back on. I've never cooked a piece of meat big or expensive and really don't want to mess it up. I've heard it would take 2 hours to cook and then I've also heard over 7 hours so I have no clue what to believe since it's such a huge difference in time. I do know I want it to be rare to medium rare when it's all done since that's what everyone likes. Thanks in advance for all your knowledge and help guys!
Click to expand...

You aren't cooking a 22 pound prime rib in 2 hours unless you are planning to drop it into an active volcano.

Go back a few pages; multiple people cooked them for Christmas. The consensus seems to favor the reverse sear method, cooked low and slow circa 250 until nearly at desired temp (about 115). Then crank up the heat and sear the outside, rest for about 30, then carve. I would imagine the same method would work in the oven -- roasting slowly then finishing under the broiler, turning after a minute or so a side.
 
#2,520
#2,520
kiddiedoc said:
You aren't cooking a 22 pound prime rib in 2 hours unless you are planning to drop it into an active volcano.

Go back a few pages; multiple people cooked them for Christmas. The consensus seems to favor the reverse sear method, cooked low and slow circa 250 until nearly at desired temp (about 115). Then crank up the heat and sear the outside, rest for about 30, then carve. I would imagine the same method would work in the oven -- roasting slowly then finishing under the broiler, turning after a minute or so a side.
Click to expand...

Isn't the point of the revers sear to get the max smoke in the roast? If so, why not roast covered in the oven at 300º-350º until the 115º-120º internal temp and then uncover and sear it at 450º? That would save a lot of time, wouldn't it?
 
#2,521
#2,521
VolMax said:
Isn't the point of the revers sear to get the max smoke in the roast? If so, why not roast covered in the oven at 300º-350º until the 115º-120º internal temp and then uncover and sear it at 450º? That would save a lot of time, wouldn't it?
Click to expand...

No, the purpose of the reverse sear is to have as much of the meat at the desired temp all the way through. If you blast the heat you're going to cook the outside much more quickly and it will penetrate towards the center.
 
#2,522
#2,522
Boca Vol said:
No, the purpose of the reverse sear is to have as much of the meat at the desired temp all the way through. If you blast the heat you're going to cook the outside much more quickly and it will penetrate towards the center.
Click to expand...

Thanks for the info....and you get more smoke!

:hi:
 
#2,524
#2,524
kiddiedoc said:
You aren't cooking a 22 pound prime rib in 2 hours unless you are planning to drop it into an active volcano.

Go back a few pages; multiple people cooked them for Christmas. The consensus seems to favor the reverse sear method, cooked low and slow circa 250 until nearly at desired temp (about 115). Then crank up the heat and sear the outside, rest for about 30, then carve. I would imagine the same method would work in the oven -- roasting slowly then finishing under the broiler, turning after a minute or so a side.
Click to expand...

Turkey fryer would do it. :)

Though that seems like one of the worst ways to cook a prime rib.
 
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