OT: validation of a hobby/passion (BBQ)
@JimmyinSD might find this interesting since he is my Q brother. I have become something of an enthusiast over the years and am constantly looking for validation of my techniques and reviewing against others. Jimmy probabaly knows every time I cook, or at least a good number of times I cook as I usually drop him a text asking him "what was the the how you did that thing with the chicken/ribs/beef etc again?" I reached my pinnacle achievment of validation recently when a friend of my wife's from Austin TX told me that my brisket stood up to anything she had ever had before.
So something that I find satisfying is looking at a list of local BBQ joints and reading the reviews to see things like "AMAZING! BEST BBQ in the MIDWEST" and other such raving reviews, only to try it and find out your own is like 10 times better.
Today I went to a little local hole in the wall called "Smoke In The Pit BBQ" in South Minneapolis... And I mean that's all it was, a hole in the wall your order through and get your food out of. I actually usually take that as a good sign. So I talked to the people running it for a bit.Saw a pic of their pit and sure enough it was a drum.... but sideways. Told them they had their drum knocked over.... I think they were taken aback by a white guy that looked like he could be Andy Griffith's deputy chatting them up about their Q. But they were friendly folks.
Anyway I got a pound of their brisket and a tub of slaw.... Well the brisket was decent. It had moke flavor and there was a bit of a smoke ring but nothing to write home about. It had ok bark for how moist the meat was but you could tell it was sliced and set in beef broth for keeping. I suppose that's how it goes for serving as a restaurant. The only real problem with the product was that every other bite had a big piece of fat in it. I don't mind fat but you gotta trim your fat caps on your brisket. I can imagine if you are a restaurant trying to stretch the product that it would be easy to leave a bit too much fat on but honestly the product would have been markedly improved if there wasn't sooo much fat flavor in there never mind the texture that too much fat provides. Then again there is so much room for opinion in Q as to what people like. But in my opinion fat imparts a flavor of it's own and too much of it takes away from the flavor provided by the meat fibers.
The slaw was a creamy mustardy slaw that for my preference had too much "juice" to it. I like a creamy slaw but not when it is too soupy. This would have been great on a pulled pork sandwich as a topper, but as a standalone was a bit too soupy for me.
Anyway I gave them 3/5 stars in my review. If you are in Minneapolis and haven't been there I would recommend giving it a try. And then after that let me serve you dinner sometime.
Is this thing STILL on? | Skol Vikes! |
The ribs I did yeaterday weren't bad either@"Mike Olson" said: They were pretty damned goodThose chicken thighs you made in Mankato were pretty darned tasty. When I get home I'm going to try and do a batch. Need more stomach volume. :)
Yeah I know....
With cooler weather coming I like brisket chili.
Purple thighs are always good.
hey Mike....
What if we do some pork butt for the get together and then use the left overs the next day at the tailgate to make cuban sandwiches?
I am down with El Cubanos!
I really need this year to go smoothly as I am taking a lot of time this year for VikeFans related stuff. Over extending a bit lately.
For example:
Aug 31st covering the Dolphins preseason game
Sep 17th Flying to and covering the Pittsburgh game
Sep 24th Bucs Game Tailgate
Oct. 9th flying to chicago and covering the game
And then flying to another city at some point and covering a game. Likely Washington D.C.
@"Mike Olson" said: I am down with El Cubanos!I really need this year to go smoothly as I am taking a lot of time this year for VikeFans related stuff. Over extending a bit lately.
For example:
Aug 31st covering the Dolphins preseason game
Sep 17th Flying to and covering the Pittsburgh game
Sep 24th Bucs Game Tailgate
Oct. 9th flying to chicago and covering the game
And then flying to another city at some point and covering a game. Likely Washington D.C.
well butts are cheap and easy, the rest is assembly and a few foremans to press the sammies with. Papa had said that weekend wouldnt work for him, but I will double check for sure, otherwise we will need to come up with a few more items for the tailgate. should we run with this idea? of course we would need to really step it up for more than just a sandwich, but I think we can really make something of this. Is tampa known for anything besides cuban sammies and sea food?
http://www.tampabay.com/features/food/restaurants/20-of-tampa-bays-favorite-food-drink-and-culinary-experiences/1248227
http://www.seriouseats.com/2016/07/how-to-make-real-cuban-sandwiches.html
As for the press, just need a couple cast iron pans setting on a grill and some leather gloves.
Or I could buy a couple of these:
https://www.bedbathandbeyond.com/store/product/cast-iron-panini-pan-and-press/1047275560?skuId=47275560&mcid=PS_googlepla_nonbrand_cookware_online&product_id=47275560&adtype=pla&product_channel=online&adpos=1o1&creative=43742634349&device=c&matchtype=&network=g&gclid=EAIaIQobChMI_M6B9rnh1QIVzbbACh0UsQ9DEAkYASABEgKRsfD_BwE
@"Mike Olson" said: Or I could buy a couple of these:https://www.bedbathandbeyond.com/store/product/cast-iron-panini-pan-and-press/1047275560?skuId=47275560&mcid=PS_googlepla_nonbrand_cookware_online&product_id=47275560&adtype=pla&product_channel=online&adpos=1o1&creative=43742634349&device=c&matchtype=&network=g&gclid=EAIaIQobChMI_M6B9rnh1QIVzbbACh0UsQ9DEAkYASABEgKRsfD_BwE
so you dont own a foreman grill?
I have a cast iron griddle and we could just wrap some bricks with foil and use them to press the top as well.
The only problem is if we are going to do it right... we have to do it right. THat means we have to find Cuban Bread which is damn near impossible in Minnesota. And no French Bread will not do. The roofs of our mouths will be bleeding.
I may have to become a baker.
@"Mike Olson" said: The only problem is if we are going to do it right... we have to do it right. THat means we have to find Cuban Bread which is damn near impossible in Minnesota. And no French Bread will not do. The roofs of our mouths will be bleeding.I may have to become a baker.
i have an idea for the bread, and of course french bread isnt going to work....nothing french works under pressure. B)
as far as the cooking method... eh... heat and direct pressure regardless of the heat source will be fine IMO.
Edit Post (mod action — author will see a notice)
Warn Poster
Suspend User (3 days)
The user will be suspended for 3 days and will receive an email with the reason and information about how to appeal.