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Cheese fritters, pasta and tiramisu at Amerigo tonight. Followed by Eagle Rare and watching basketball/a very enjoyable bulldog baseball game.
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Indoor. Slight hijack. My wife threw some baby backs in the crock pot marinated in vinegar, honey, and barbecue sauce. Sprinkle with a touch of salt and garlic powder. Had to use a fork.
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Pre dinner: Bigfoot and Old Chubb: Dinner: Pork Chops, chicken, andouille sausage, and asparagus on the grill with a baked potato and a cheap (have to do it sometimes) chard. After dinner: Caol Isla and a Mississippi Fire Ant from Southern Prohibition.
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Originally Posted by
BeastMan
Should be good. It's just oil essentially
I was underwhelmed. The steak was good but the marinade didn't really do anything. Nothing to write home about.
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Originally Posted by
BeastMan
How is Angel's Envy?
It's really good. I'm partial to the stuff made by Buffalo Trace, but AE is quite good.
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Originally Posted by
I seen it dawg
I was underwhelmed. The steak was good but the marinade didn't really do anything. Nothing to write home about.
Hmm. Mayo is basically just oil and egg yolk. Sounds like the thinking is the thickness of the mayo has it stick to the meat longer before the heat of the grill melts it off. In theory it should work. Maybe dry season the steak and then "lock it in" mayo. Was that the method?
Eta- meant to say lock it in with mayo
Last edited by BeastMan; 03-26-2017 at 12:06 PM.
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Originally Posted by
SpeckleDawg
Cheese fritters, pasta and tiramisu at Amerigo tonight. Followed by Eagle Rare and watching basketball/a very enjoyable bulldog baseball game.
Can't go wrong with Amerigo or anything that owenership group operates
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With my mom at the hospital so I dined on the finest fare Sonic had to offer. Breaded steak sandwich and onion rings.
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Originally Posted by
starkvegasdawg34
With my mom at the hospital so I dined on the finest fare Sonic had to offer. Breaded steak sandwich and onion rings.
Hope mom feels better soon
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Originally Posted by
BeastMan
Hmm. Mayo is basically just oil and egg yolk. Sounds like the thinking is the thickness of the mayo has it stick to the meat longer before the heat of the grill melts it off. In theory it should work. Maybe dry season the steak and then "lock it in" mayo. Was that the method?
Yeah I prob will try again that way. I mixed the seasonings in the mayo before. Next time I'll do seasonings directly on meat then a little sriracha mayo. Good thought beast
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Junior Member
Has anybody ever bought a pork belly, seasoned it, and smoked it before?
I'm thinking this is going to be my next project
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Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.
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Originally Posted by
Coldsleeve Jr.
Took off tomorrow. Doing Memphis style ribs on the BGE with New Belgium 1554 black lager. Should be ready to eat about 4th qtr. I almost always do dry ribs, but I'm really caking that shit on today and making a vinegar mop. Just pulled out of fridge with rub on for ~6 hours. Will sprinkle more rub when done.
Lol shit my baby back ribs got hour and half left on green egg
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Originally Posted by
Random Poster
Has anybody ever bought a pork belly, seasoned it, and smoked it before?
I'm thinking this is going to be my next project
Yeah, is pretty easy. You could also cold smoke it, rub it in salt, and hang it in the fridge for a couple weeks....bacon!
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Originally Posted by
I seen it dawg
Lol shit my baby back ribs got hour and half left on green egg
lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.
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Originally Posted by
BeardoMSU
Yeah, is pretty easy. You could also cold smoke it, rub it in salt, and hang it in the fridge for a couple weeks....bacon!
I see those at Costco all the time and talk myself out of it bc it's just my wife and I. Definitely want to try it sometime.
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I'm drinking a Lucky Town Hop Fiasco (brewed by Bulldogs) from a Mississippi State pint glass and watching our women go toe-to-toe with Baylor.
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Originally Posted by
Coldsleeve Jr.
lol great minds. Funny, I've never smoked baby backs. Im probably missing out I hear they are more tender than spares.
I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.
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Originally Posted by
I seen it dawg
I only do baby backs. Great set up you have same as mine. Only thing I do different is put ribs on a rib rack so they cook standing up.
I greatly prefer baby backs too. St Louis are a step down & spare a big step down.
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