- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Rbech108
| Favorite team: | LSU  |
| Location: | USA |
| Biography: | I cook and stuff |
| Interests: | Food Knives Family |
| Occupation: | Chef Rob! |
| Number of Posts: | 276 |
| Registered on: | 8/19/2015 |
| Online Status: | Not Online |
Recent Posts
Message
re: BBQ a simple cuisine, thats easy to mess up.
Posted by Rbech108 on 1/11/19 at 11:34 am to Trout Bandit
quote:
Couldn't have posted this in one of the other threads you started this week??
:rolleyes: :rolleyes: :rolleyes:
0
re: BBQ a simple cuisine, thats easy to mess up.
Posted by Rbech108 on 1/11/19 at 11:33 am to Mingo Was His NameO
quote::banghead: :banghead: :banghead:
Here's your attention
BBQ a simple cuisine, thats easy to mess up.
Posted by Rbech108 on 1/11/19 at 11:29 am
Smoking a brisket this weekend. First time in a year. like riding a bike I assume. Stay smoky NOLA :geauxtigers:
re: BBQ food of the "GODS", change my mind. A Chef Rob Joint...
Posted by Rbech108 on 1/11/19 at 10:31 am to NOLATiger71
quote:
Chef, your thoughts on cookware. Commercial cookware versus home use. Many on here have their beliefs in stainless, all clad, cast iron, carbon steel, copper, etc? Curious about your opinion on this topic.
quote:
Chef, your thoughts on cookware. Commercial cookware versus home use. Many on here have their beliefs in stainless, all clad, cast iron, carbon steel, copper, etc? Curious about your opinion on this topic.
I use commercial stuff from webstraunt. No name aluminum heavy bottom pans.
re: BBQ food of the "GODS", change my mind. A Chef Rob Joint...
Posted by Rbech108 on 1/11/19 at 7:46 am to Upperdecker
quote:
Best places to eat in Seattle? Going there in a few months
There is a lot of mom and pop Asian places I like. I've just been asking locals
re: BBQ food of the "GODS", change my mind. A Chef Rob Joint...
Posted by Rbech108 on 1/11/19 at 5:58 am to lsuwontonwrap
quote:
Well...what a co-inky-dink
Maggie Valley was fun, a hard town to get started up in. We went there also to help out some family having health issues. Now Seattle is very nice, cold af, but the food it good. Needs more seasoning IMHO
I am only going to reply to food topics. The past is the past. I do have some fans out there that want to discuss food with me. I do have a lot to offer if given a chance. With 34 years cooking mostly in NOLA. More recipes than I know what to do with. Trolls please go elsewhere and leave this fat, unsuccessful, failure, social media clown, horrible boss, worst husband, dead beat dad alone personally and let's talk some GREAT food...Deal? Not seeking attention just a lil homesick BTW #doyouknowwhatitmeanstomissneworleans :geauxtigers:
quote:
I don’t like beef cooked that much, do you prepare anything rare to blue rare?
Smoked prime rib! :nana:
I got to crash I have an early start tomorrow. I'll check back and answer some more questions tomorrow. Thanks for being nice and I hope to have more FOOD convos on here and let the haters go on by. :usa: :geauxtigers: :dude:
quote:
It seems like they're one of those smoked foods where they're fairly hard to ruin and are incredibly delicious.
They can dry out on you REAL quick you have to watch the temp carefully you could get a heat spike and ruin the whole batch.
quote:
I usually only do salt and pepper on beef products. Maybe Rob can give me detail .. Pork I load up
I used the same rub for most of my meats... more cost-effective
quote:
Posted by Message
clownbaby
BBQ food of the "GODS", change my mind. A Chef Rob Joint...
[quote]I’m also using a Kamado.
I've always said BBQ is easy to do but even easier to mess up. All about the details.
quote:
Plate short ribs. Not my pic, just one from google.
Thats how I would get them
quote:
Spritz or no spritz while they smoke before you braise?
I spritz rib all ribs with a combo of apple juice, apple cider vin, and my rub mixed. Ribs need a lil extra moister. I never sprayed butts or briskets.
Now I have the 2 top threads on this board. Haters say what you want but Id love to see you do that or anything close to it :rotflmao: :moon: :doublebird:
re: Ask Chef Rob anything i might answer.
Posted by Rbech108 on 1/9/19 at 10:20 pm to MeridianDog
quote:
So, Rob, I spent a lot of time in the Seattle area, both in basic at Ft. Lewis in 1970's and then calling on Kenworth later in life.
I love the Asian food here! That's my fave cuisine. Give me Korean BBQ or a Hot Pot over southern BBQ anyday
quote:
Ahh ok. I buy my beef ribs at costco but i buy them by the rack. 4 bone bone it and it's a two pack. So 8 ribs. You have to ask for it at the counter the day they're delivered. Ours get delivered on Thursday. I've heard they break them down but wasn't sure what. Thought short ribs.
Are they the fat ones or the leftover ribeye cuts from butchering? I would order beef shortribs that had 3in of meat at the start
quote:
I’ve never done them before. Thought about trying some next weekend. After reading most posters gushing about his Q, was hoping to pick up some hints from someone who knows what they’re doing
One of my fave thing to smoke and it doesn't take 15 hrs yeehaw :nana:
re: BBQ food of the "GODS", change my mind. A Chef Rob Joint...
Posted by Rbech108 on 1/9/19 at 10:13 pm to NOLATiger71
quote:
Also, any thoughts on smoking wild game?
Game is hard because its so lean
quote:
what appetizers do you like to make that is not on your menu? Like armadillo eggs, poppers, egg rolls, etc?
ABTs with homemade bacon and PINEAPPLE cream cheese. An old Parish fave!
quote:
Dude needs to get up more and exchange that shite for money. Keep asking around if there is a map or decoder ring to the Q. Page is a tease. Look at this awesome brisket boudin, yeah you can’t buy it. Only had the food a couple times at Freret Market.
Interesting....
quote:
I pull them at IT 205 and for me that is when it hits meat candy and you can cut them with a fork. What about you?
Thats the magic temp for beef
Popular
34
