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re: Ask Chef Rob anything i might answer.
Posted on 1/7/19 at 9:33 pm to BRgetthenet
Posted on 1/7/19 at 9:33 pm to BRgetthenet
This was the before and after
0
Posted on 1/7/19 at 9:33 pm to BRgetthenet
quote:
I did some venison jerky yesterday. Started in the oven and finished it in the smoker with pecan. What’s a good smoke time/temp for something like jerky? Pecan the right wood?
I never messed with jerky, made a lot on accident learning tho lol
Posted on 1/7/19 at 9:33 pm to Rbech108
quote:
Salt the skin the day before then rinse and dry before you smoke.
So you dry out the skin, then grey or wet again? Then re-dry?
Makes no sense.
#yourenotchefrob #heknowsbetter #alter
Posted on 1/7/19 at 9:34 pm to Rbech108
I recently did the 3-2-1 on some baby backs and they were done in the foil and overcooked within 5 hours 180-225. What could I have done. I admit I did not put in my temp probe.
Posted on 1/7/19 at 9:34 pm to Rouge
quote:
you did that backwards
Not with jerky
quote:
Meat takes most smoke early in cook
Jerky picks up the smoke flav pretty quickly. 20 minutes for this stuff gave it enough. Jerky smoking as long as this sat in the oven would be like leather.
Posted on 1/7/19 at 9:35 pm to Rbech108
quote:
I never messed with jerky, made a lot on accident learning tho lol
GODDAMN IT TO HELL
YOU’RE frickIN WORTHLESS ROB
jk
Posted on 1/7/19 at 9:36 pm to Rbech108
Have you been to Turkey & the wolf in your old building?
Posted on 1/7/19 at 9:36 pm to KosmoCramer
quote:
So you dry out the skin, then grey or wet again? Then re-dry?
Makes no sense.
It's a classic duck confit method, that I learned from Chef Donald Link and used it in BBQ. Sit back junior and learn something. We will wait go get your notebook.
Posted on 1/7/19 at 9:38 pm to Rbech108
quote:
1 No
2 No
1. So how will we ever know where you'll serve us again?
2. He probably needs your guidance now.
Posted on 1/7/19 at 9:38 pm to RockyMtnTigerWDE
quote:
I recently did the 3-2-1 on some baby backs and they were done in the foil and overcooked within 5 hours 180-225. What could I have done. I admit I did not put in my temp probe.
Works on spare ribs, babybacks would be different timing depending on weight.
Posted on 1/7/19 at 9:39 pm to Lester Earl
quote:
Have you been to Turkey & the wolf in your old building?
No it hurt too much
Posted on 1/7/19 at 9:40 pm to LSUrme
quote:
1. So how will we ever know where you'll serve us again?
2. He probably needs your guidance now.
1 Im in a galaxy far far away
2 So ive heard
Posted on 1/7/19 at 9:42 pm to Rbech108
quote:
No it hurt too much
You are not missing anything.
Posted on 1/7/19 at 9:45 pm to t00f
quote:
You are not missing anything.
Best restaurant in America I heard
Posted on 1/7/19 at 9:50 pm to Rbech108
RECIPE TITLE: Rib Rub
QUANTITY PRODUCT
2c dark brown sugar
3T granulated onion
3T paprika
3T granulated garlic
3T kosher salt
1T dry mustard
1T black pepper
1T cayenne
You're welcome
QUANTITY PRODUCT
2c dark brown sugar
3T granulated onion
3T paprika
3T granulated garlic
3T kosher salt
1T dry mustard
1T black pepper
1T cayenne
You're welcome
Posted on 1/7/19 at 9:53 pm to Rbech108
RECIPE TITLE: White BBQ Sauce
QUANTITY PRODUCT
1c Hellman's mayonnaise
1/2c apple juice (not from concentrate)
1/2c white vinegar
1T 1/4t horseradish
1T 1t black pepper
1T 2t white sugar
1T Worcestershire sauce
1 1/2t apple cider vinegar
1 1/2t BBQ Rub
3/4t kosher salt
1/4t cayenne pepper
1/2t granulated garlic
1/4t granulated onion
3 dash Tabasco
Posted on 1/7/19 at 9:53 pm to Rbech108
Okay makes sense. Thanks again
Posted on 1/7/19 at 9:54 pm to Rbech108
Thanks what about a seasoning for pulled pork? Use same recipe?
Posted on 1/7/19 at 9:57 pm to NOLATiger71
quote:
Thanks what about a seasoning for pulled pork? Use same recipe?
No, that rub recipe will go to the grave with me. I will tell you this I would add more rub and NC style bbq sauce when I pulled pork to order not in big batches.
Posted on 1/7/19 at 9:59 pm to Rbech108
Make your own!!!!!
RECIPE TITLE: Sweet Corn Spoonbread
QUANTITY PRODUCT
3 large eggs
1/2c sour cream
30oz creamed corn
1# fresh corn kernels
10oz Jiffy cornbread
1t kosher salt
2T white sugar
1/2t baking powder
6oz melted butter
RECIPE TITLE: Sweet Corn Spoonbread
QUANTITY PRODUCT
3 large eggs
1/2c sour cream
30oz creamed corn
1# fresh corn kernels
10oz Jiffy cornbread
1t kosher salt
2T white sugar
1/2t baking powder
6oz melted butter
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