Author Topic: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven  (Read 4663 times)

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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #50 on: February 01, 2013, 12:09:20 PM »
Pretty sure Supergnat wasn't referring to a Bloody Mary, lol.
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #51 on: February 01, 2013, 01:13:11 PM »
lol Niner, I'm not saying don't like the recipes, they are some damn fine ones, I was just recounting about the person himself after hearing someone say they gave him money (own his cookbooks). No biggie Niner lol.
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Offline ninermanic63

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #52 on: February 01, 2013, 01:48:22 PM »
lol Niner, I'm not saying don't like the recipes, they are some damn fine ones, I was just recounting about the person himself after hearing someone say they gave him money (own his cookbooks). No biggie Niner lol.

I can dig it, Sooner.  He wouldn't be the first person to let celebrity go to his head.  The one I like is one of his first so it's pre-dickhead.  The reason I like it so much is that it has introduced me to BBQ techniques from all over the world.  South American BBQ is the bomb.  So are some of the Moroccan ones.  I also like the section on rubs.  I make the pan roasted garam masala all the time.  I had to order blade mace on the internet, though.  I couldn't find any of that locally. 
Everyone should believe in something.  I believe I'll have another beer.

Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #53 on: February 01, 2013, 03:33:51 PM »
Super Smoked Boneless Ribeye Steaks and Smokey Roasted Tater Bowl Friday!

1 can of Coka~Cola
1 tbls of liquid smoke
1 tsp of worshire sauce
2 tsp cinnimon
1 tsp salt
1 tsp chilli powder
1/2 tps onion powder

2-3 lbs potatoes
1 small onion diced
1/4 cup olive oil
1 package of hidden valley ranch dip
1 package of dry onion soup mix

Keep in mind you may have to double or triple this recipe depending on the pan used to marinate in. Place dry seasonings in a bowl, add the liquid smoke and worshire sauce and mix well. Slowly add the Coke to the mixture and watch the gastromolecular science in your own kitchen! Soda's density acts much like water with oil, like in a cup with ice, when the ice melts it's watery on top. Taking into account the carbonation and fizz you will create fun food science in this marinade. As the soda s added, the chemical reaction created by the molecules energy during the fizz (release of carbonation) draws our the flavors of dried seasonings. The soda's density then pushes the dry particles to the top trapping it in the foamy fizz. Take your ribeye steaks and pat dry with a paper towel and tenderize with a fork. Place the steaks in a pan deeper than the steaks are thick and pour the marinade in. You will want the marinade to completely cover the steaks by 1/8-1/4 inch or higher. Cover the pan and refridgerate for 3 hrs. Heat your smoker to 235 degrees and smoke the steaks for about 80-90 minutes or until internal temp of the steaks are at 140-145 degrees. Large steaks may take more than 2 hrs, so keep that in mind as well. This should produce a steak with a nice bark and juicy inside. Once done cooking wrap in foil for 5 min to let juices set in.

Peel and dice 2-3 lbs of potatoes, wash and rinse. In a bowl combine olive oil, diced onion, ranch dip package and the onion soup mix. Add the poatoes and stir. Place into and oven safe pan and place on the smoker for 60 minutes, stirring them every 15 minutes. Preheat your oven to 425 and place the potatoes in for 20-30 minutes, depending on how you like your roasted taters. After they are done, drain on paper towls to remove excess oil then place in bowls.

Take your steak and slice it in 1/2 inch strips and place on the potato bowl, serve with a side salad and honey-butter rolls.
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #54 on: February 02, 2013, 01:54:00 AM »
JB...I'm looking for a good Chili Recipe that includes Cinnimon.
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #55 on: February 02, 2013, 02:35:44 AM »
Posting this over here for my own benefit (and anyone else who may use it) because I'm making it Super Bowl Sunday. It's JB's Greek Chili recipe:

3 lbs. ground beef
1 large yellow onion, chopped
5 cloves garlic, minced
1 15-ounce can tomato sauce
2 cups beef stock
15 ounces of Greek white beans, drained and rinsed
3 Tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup cornmeal
2 cups of feta cheese, crumbled

In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot. Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2-3 hours. Once finished drain any excess juices/chili broth and stir in the feta cheese and it's ready to serve.



Bump...

Thinking of making some Chili
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #56 on: February 02, 2013, 07:37:31 AM »
JB...I'm looking for a good Chili Recipe that includes Cinnimon.
Simply Cinnichili:
1 lb ground beef
1 can tomato sauce
1 can mild chili beans
1 can dark red kidney beans
1 tbsp chili powder
1 cup water
1/2 tsp oregano and basil
1 tsp sugar
3 tsp cinnamon
garlic and onion powder to taste

Brown meat with onion powder and garlic to taste, put it all in a pot and simmer for 30 minutes.
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Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #57 on: February 02, 2013, 02:32:40 PM »
OK, we have a cold and breezy night ahead of us so this is what is on tap for tonight; Shrimp and Tomato Stew.

2 14.5 oz cans of stewed tomatoes (or make your own, but I don't have the patience)
2 cans of fat free chicken broth
1 tsp of hot sauce
2 tsp of Italian Seasoning
1 lb of large shrimp (peeled and deveined)

Combine the stewed tomatoes, broth, hot sauce and Italian Seasoning in a large saucepan, bring to a boil.  Reduce heat and simmer for 5 minutes or so uncovered.  Add shrimp and simmer for 5 minutes or until the shrimp turn pink.

Works well with any salad and french bread as your sides.  A low calorie, fat free alternative on a cold night.  And beer friendly too!
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #58 on: February 02, 2013, 02:32:55 PM »
Last Summer
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Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #59 on: February 02, 2013, 02:34:59 PM »
Last Summer

Now that's some meat!!!
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #60 on: February 02, 2013, 02:35:54 PM »
If you guys want some good rub recipe's ...Fog is your man !
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #61 on: February 02, 2013, 02:45:41 PM »
ribs
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #62 on: February 02, 2013, 02:47:05 PM »
Fog you trim yourself or do you have a butcher do it?
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #63 on: February 02, 2013, 02:47:20 PM »
same ribs a couple hours later
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #64 on: February 02, 2013, 02:48:15 PM »
Fog you trim yourself or do you have a butcher do it?

myself...
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #65 on: February 02, 2013, 02:50:59 PM »
Nice work, next time I'd like you to take a pic of bone side please. I'd really like to see how well you do with the membrane. Looks like we could use your pics for an easy step by step proper way to trim ribs for novice BBQ'rs.
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #66 on: February 02, 2013, 02:55:56 PM »
Nice work, next time I'd like you to take a pic of bone side please. I'd really like to see how well you do with the membrane. Looks like we could use your pics for an easy step by step proper way to trim ribs for novice BBQ'rs.

The membrane come off easier when the meat is room temp.

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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #67 on: February 02, 2013, 03:00:17 PM »
Ready
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #68 on: February 02, 2013, 03:03:10 PM »
The membrane come off easier when the meat is room temp.


Yeah, I typically remove it after taking off the flank when I chop of the rib joints. Usually comes right off 9/10 times.
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #69 on: February 02, 2013, 03:04:03 PM »
This is our setup...
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #70 on: February 02, 2013, 03:06:01 PM »
That'will work !  Sorry to get you roped in here Mark !  NOT !!!
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #71 on: February 02, 2013, 03:07:54 PM »
Love the flatop grill!!!! Nothing makes toasted bread needs or sticky chopped brisket or pulled pork with BBQ steaming like one of those!!!
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #72 on: February 02, 2013, 03:08:25 PM »
Tacos
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Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #73 on: February 02, 2013, 03:12:10 PM »
We use the flattop for making tacos.
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Offline DeeHawkz23

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #74 on: February 02, 2013, 03:16:06 PM »
Fog....all of that looks delicious...JB is too expensive for me to adopt...how about you? grin1
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