A new cooking thread...

Did bone-in chicken thighs on the pellet grill. Turned out great. 

get you some bachans sauce for thighs next level good 

Taking a little foray into tapping one of my big maples and making syrup for the first time.  2 1/2 gallons of sap in first 12 hours.  Should have about 24-30 gallons by Saturday when I intend to boil it down (over an outdoor fire).  

How much syrup will that net you?

Apparently just under a gallon.  I've read the ratio is somewhere between 32 and 40 to 1. 

posted by justincredible

How much syrup will that net you?

You would ask that question...

I'm no master chef, but I tried something with ribs the last time I made them, which turned out phenomenal.  Just did a basic dry seasoning of salt/pepper/garlic.  Low and slow.  Then the last half-hour (on low heat) I put honey all over them.  Then I kicked up the heat for the WTFBBQ sauce.  Best ribs I ever made. 

posted by ernest_t_bass

You would ask that question...

posted by ernest_t_bass

I'm no master chef, but I tried something with ribs the last time I made them, which turned out phenomenal.  Just did a basic dry seasoning of salt/pepper/garlic.  Low and slow.  Then the last half-hour (on low heat) I put honey all over them.  Then I kicked up the heat for the WTFBBQ sauce.  Best ribs I ever made. 

honey, brown sugar and butter homie.

posted by ernest_t_bass

I'm no master chef, but I tried something with ribs the last time I made them, which turned out phenomenal.  Just did a basic dry seasoning of salt/pepper/garlic.  Low and slow.  Then the last half-hour (on low heat) I put honey all over them.  Then I kicked up the heat for the WTFBBQ sauce.  Best ribs I ever made. 

Made some of my best ribs on Sunday. I was a snob who didn’t think foil helped, well I was wrong. The 2-2-1 method for baby backs turned out amazing. Also, it’s expensive to ship, but Meat Mitch (whomp style) rubs and sauces are legit. 

Whipped up oxtail soup w barley over the weekend  ---  mighty good. 

Should have about 14 gallons of sap by this evening; hopefully about 24 over the weekend for the boil down.  A little less than earlier envisioned but the 20 degree temps the last two night slowed the flow, and one bucket fell off the tree which cost a gallon or two. 

Ended up boiling about 22 gallons (lost count amid all the beverages and cigars) and netted about 10 pints, really good ratio.  That old tree has some sweets.  The syrup is OMG good .........a caramel-like flavor with hints of maple..........a unique taste I never imagined.  Will give it one more go this week is she continues flowing - weather looks good for it again. 

Last 2 weeks have been smoking ribs, baby backs, 3-1-1 method on my Camp Chef. Might be the best ones I’ve made so far. Unfortunately, unless they’re BOGO I can’t pull the trigger, so all out of the freezer now. 

Finally put to bed my 4th bbq sauce this weekend. I like to create sauces from scratch and this one is a chipotle espresso bbq sauce. My next one will be my first fruit one.