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Started By
Message
re: Ask Chef Rob anything i might answer.
Posted on 1/9/19 at 8:32 pm to Fourteen28
Posted on 1/9/19 at 8:32 pm to Fourteen28
he runs seafood empires. duh.
Posted on 1/9/19 at 8:32 pm to Rbech108
Chef Rob, not sure if you perfected pastrami but, there is a place in San Carlos/ Menlo Park CA called The Refuge. It’s a beer pub which specializes in smoking pastrami, was incredible.
Any thoughts on seasonings for pastrami and cooking methods?
Any thoughts on seasonings for pastrami and cooking methods?
Posted on 1/9/19 at 8:33 pm to Fourteen28
quote:
Embarrassed
Are you? Now its your turn....coward...I bet its James Cullen lmao
Posted on 1/9/19 at 8:35 pm to Rbech108
Rob I noticed you said you didn't inject your briskets. I'm just a backyard kinda guy who loves Que'ing and I inject mine. Why are you against it?
Btw, appreciate you sharing a few recipes. I never had a chance to try your bbq unfortunately.
Btw, appreciate you sharing a few recipes. I never had a chance to try your bbq unfortunately.
Posted on 1/9/19 at 8:35 pm to Rbech108
quote:
Now its your turn.
My turn? You never answered.
Posted on 1/9/19 at 8:36 pm to NOLATiger71
quote:
Any thoughts on seasonings for pastrami and cooking methods?
It takes several days and a lot of room. All about the brine. Its the only briskets that I injected. Smoked it like my regular brisket just did a 50/50 black pepper crushed coriander rub.
Posted on 1/9/19 at 8:37 pm to Rbech108
Maybe you didn’t say gods gift but you did say
LINK
Pretty obvious you think your shite doesn’t stink.
Also interesting that you use the past tense instead of the present tense. Maybe you do realize that you aren’t all that good.
quote:
I was one of the best pitmasters in the south
LINK
Pretty obvious you think your shite doesn’t stink.
Also interesting that you use the past tense instead of the present tense. Maybe you do realize that you aren’t all that good.
Posted on 1/9/19 at 8:39 pm to USEyourCURDS
You fricking nut Curds. 
Posted on 1/9/19 at 8:41 pm to iAmBatman
He's also "the BEST"
quote:
What have you ever been the best at...?
Posted on 1/9/19 at 8:42 pm to GeauxTigers0107
quote:
Why are you against it?
It was an additional cost that I didnt think was worth. I had a good method that didnt need it. Also seeing I found a way to sell 1/3 rd of the brisket as burnt ends I didnt want to much moister to eff them up. I didnt resmoke my burnts they were cut right off the briskets. Meat Candy! Was a good bite of que if Im not being too braggadocious to say.
Posted on 1/9/19 at 8:43 pm to iAmBatman
quote:
Also interesting that you use the past tense instead of the present tense. Maybe you do realize that you aren’t all that good.
You're right Batman I suck and your the best now go make a thread and see how many replies YOU get. gtfo
Posted on 1/9/19 at 8:45 pm to Rbech108
quote:
Was a good bite of que if Im not being too braggadocious to say.
That's what I heard. From several people who ate it. Mind sharing what wood you preferred and temp you like to pull them? I'm a post oak fan and generally go to 200-205 but mainly checking how easy my probe went in.
Posted on 1/9/19 at 8:45 pm to Rbech108
quote:
go make a thread and see how many replies YOU get.
Posted on 1/9/19 at 8:45 pm to Fourteen28
quote:
He's also "the BEST"
I'm bored of spanking you, go play some ps4 or something and let the grown-ups talk. Sho Sho
Posted on 1/9/19 at 8:46 pm to Rbech108
Rob,
I’ll be in Seattle in the middle of March. Gimme some suggestions of what to hit while I’m there.
I’ll be in Seattle in the middle of March. Gimme some suggestions of what to hit while I’m there.
Posted on 1/9/19 at 8:47 pm to Rbech108
Rob, any value in smoking beef ribs with the bones cut? Seems like when I goto Costco they cut the damn bones individually. Maybe for weight? I think its better to smoke the rack. What say you?
Posted on 1/9/19 at 8:48 pm to Rbech108
quote:
I'm bored of spanking you
Link?
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