Fifth Avenue Forum

Would've been my recommendation. What rub you use?

Made a sauce and have a KC style rub from the local meat market. I'm excited to see how this goes. First attempt

Ehh not sure if it was the actual ribs I got but it was just okay. Came out kind of tough vs fall off the bone. Pretty fatty.. the meat tasted pretty good it just seemed to be a mix of a lot of fat and they were tough to separate/get the meat off. 5/10.. will try again

Ehh not sure if it was the actual ribs I got but it was just okay. Came out kind of tough vs fall off the bone. Pretty fatty.. the meat tasted pretty good it just seemed to be a mix of a lot of fat and they were tough to separate/get the meat off. 5/10.. will try again

Few things. Did you rip the membrane off the back? Are you sure you got baby backs and not some jamoke who cuts st Louis to look like baby backs and pass them off on a sucker?

Did you smoke at 220? Wrap in foil or butcher paper?

I can help but need details. For what it's worth competition BBQers don't want fall off the bone ribs, but they don't want what you describe either

I ran a separate point and flat today on my smoker. Made burnt ends. Deeeeelish. Brisket got rave reviews. Threw on a 2lb ring of hot eye-talian sausage when I got concerned I didn't have enough Food. Overall gr8 dad's day.

Been playing around with sourdough the past few weeks... I've gotten pretty decent with the bread process:

But one thing that was driving me nuts was every time I'd feed the starter, I'd have to throw away a crap ton of good starter, so I tried doing some other stuff with it. I did a 7 day cold ferment on some pizza dough. Baller:

And then today I made some crackers with pretty much all the discard, flour, and oil. Then some seasonings:

On the left is an everything bagel flavored cracker. The right is dill, black pepper, and onion. They were phenomenal as far as crackers go.

Did a 72 hour koji ribeye side by side with non-koji last night. Both cooked reverse sear.

This was the thinnest steak I've ever used koji on (probably only 1-1.5" vs. 2-2.5" I've done in the past). It lost only about 12-15% of weight over the 72 hours, and I think in the past I've had as high as 25%+ on monster WF steaks. Overall, I think the koji end product is better the thicker you can get on the steak (I did overcook the koji slightly, so that probably didn't help).

I am also now curious about using koji on a leaner cut than ribeye. Doing the side by side, I feel like while the koji steak had the wonderful beefy flavor beefed up by the koji (with the slight nutty/sweetness it imparts), it was not quite as unctuous as the standard ribeye.

I used these guys on a little brioche slider buns with homemade horseradish mayo, roasted red peppers, mushrooms, and caramelized onions. Made for a great little sandwich.

Did a 72 hour koji ribeye side by side with non-koji last night. Both cooked reverse sear.

This was the thinnest steak I've ever used koji on (probably only 1-1.5" vs. 2-2.5" I've done in the past). It lost only about 12-15% of weight over the 72 hours, and I think in the past I've had as high as 25%+ on monster WF steaks. Overall, I think the koji end product is better the thicker you can get on the steak (I did overcook the koji slightly, so that probably didn't help).

I am also now curious about using koji on a leaner cut than ribeye. Doing the side by side, I feel like while the koji steak had the wonderful beefy flavor beefed up by the koji (with the slight nutty/sweetness it imparts), it was not quite as unctuous as the standard ribeye.

I used these guys on a little brioche slider buns with homemade horseradish mayo, roasted red peppers, mushrooms, and caramelized onions. Made for a great little sandwich.

Do you make your own koji?

Do you make your own koji?

Nope. I just order the Koji Kin stuff from Amazon. Hasn't killed me yet, but I could be talked into making my own if I will see advantages?

Do you make your own koji?

Nope. I just order the Koji Kin stuff from Amazon. Hasn't killed me yet, but I could be talked into making my own if I will see advantages?

As with anything in the kitchen, making your own is a cost-benefit exercise. You can control the final product, but it is honestly a pretty time consuming and precise exercise to ensure a final result that's markedly better than store bought. I've done it once, and I'm not sure it was worth the effort. To be really certain, I'd have to do it again..... but I sorta don't wanna.

The time I did it, we had friends over and we made a giant batch and divided it up amongst us. It was fun as a communal thing, but I can imagine running solo would be turds.