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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. PureEuroM3

    PureEuroM3 F1 Veteran
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    That soup would have been nice! Feel free to google Dalhousie NB to see where I was hiding!
     
  2. tomc

    tomc F1 World Champ

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    I've heard of that place! Dalhousie has a university that is well regarded in the sciences.

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    Indian tonight. Rice, lentils, garam masala, turmeric powder, chicken, chicken broth, curry powder, one dried jalapeño. Simmer.

    T
     
  3. dustman

    dustman F1 Rookie
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  4. PureEuroM3

    PureEuroM3 F1 Veteran
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    Ah well Dalhousie University is in Halifax. This is about 8 hours north lol. Many people associate the city and university but is not the case!

    That looks so good!
     
  5. tomc

    tomc F1 World Champ

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    Really. Learn something new every day here on F-chat. Thanks!
    T
     
  6. NbyNW

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    That looks really good.
     
  7. tomc

    tomc F1 World Champ

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    Looks yummy. Sweet corn at this time of the year. I'm jealous. Gotta see if the supermarkets here have that...T
     
  8. max930

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  9. tomc

    tomc F1 World Champ

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    Oh Max, you have stumbled! Make amends with a salad tonight. How you liking your new home?

    Smoking day at the ranch.
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    Small two-bone standing rib roast from Costco (prime) and some beef ribs I saw @ Central Market after dust man's earlier post. So, I figured to give it a whirl. Covered with salt, fresh cracked and a little Mccormick chipotle & garlic. The plan is heavy oak and briquettes for a couple of hours then finish in oven. May finish off the rib roast with as much time at 500 F as I can get away with before the smoke detectors go off. Or, use the broiler seeing. Not sure.

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    Wife's working today, so it's just me and my partner in crime!

    T
     
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  10. dustman

    dustman F1 Rookie
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    Beef ribs love a lot of pepper, fwiw.
     
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  11. dustman

    dustman F1 Rookie
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    And spray with some diluted apple juice every 30 min for first few hours.
     
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  12. tomc

    tomc F1 World Champ

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    OK , thanks. I got a lot of pepper, for us, on there. Too much and the wife will start carping. The Mccormick also has pepper in it...T
     
  13. tomc

    tomc F1 World Champ

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    Hmm. Have none in the house, will need to remember for next time.

    Question - l'm guessing that like pork ribs, when you can wriggle the bone loose from the meat, they're ready?

    T
     
  14. dustman

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    Pork yes, beef I dont find them falling off the same and that’s ok.

    I like beef ribs to be 203 temp and they are perfect.Nearly falling off bone!

    Most of the time my beef ribs smoke for 5-6 hrs +/-, no foil/crutch needed. Just a long day of smoke and some spray occasionally.

    There’s a rub called Hardcore Carnivore that is awesome on beef ribs. To die for. Amazon.
     
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  15. I.T. Guy

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  16. tomc

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    OK. I need a new gizmo for measuring meat temperature. I have 3 gizmos measuring internal temp on my rib roast. Happily, 2 agree / one electronic, one mechanical - the third is reading different temp that's off by 40 F. This thing is coming in mooing rare or overdone!

    In ready to resort to poke testing for doneness!

    Any suggestions on a good meat thermometer?

    T
     
  17. max930

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    New house is o.k.... its only temporary. going back to salad tonight.
     
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  18. NbyNW

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    I don’t have one. For steaks I do the touch test. I look occasionally on Amazon but just can’t hit the buy button on one. See what others say.
     
  19. tomc

    tomc F1 World Champ

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    I do that for regular steaks, not as confident for a thick roast...T
     
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  20. NbyNW

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  21. NbyNW

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    Trust your inner caveman. And your inner scienceman.
     
  22. tomc

    tomc F1 World Champ

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    Yes, Obi Wan! I will trust the power of the kitchen force.

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    Threw some fingerling potatoes on the smoker to suck up some of the residual smoke. Same herbs and spices as on the rib roast.

    Then toss with a little bacon fat. Zap in the microwave for 3'. Then finish off with a little char in a rocket hot Lodge carbon steel skillet.

    T
     
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  23. NbyNW

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    Just treat your partner in crime!
     
  24. dustman

    dustman F1 Rookie
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  25. tomc

    tomc F1 World Champ

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    Believe you me, that is not an issue!

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    On the smoker for only about 15 min by this time.

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    Transferred from smoker to the oven after 2.5 hours or so.

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    Pulled it at 138 F. Hit 140 F upon resting. More than I'd like, but the wife was happy. Would have liked to zap it at high temp, but passed on that since I also had ribs finishing up.

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    Nice smoke flavor of oak. Not too intense.

    T
     
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