Ask Behr anything food related thread

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#8,401
#8,401
Man, something like that coming out of the oven w/ that smell of rosemary and garlic, I'd push my mother out of the way to get :p Not really, but that smell...
 
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#8,405
#8,405
I just rubbed down and injected a pork butt for the smoker in the morning. Can't wait for pulled pork tomorrow evening.
 
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#8,410
#8,410
CardiacKid said:
I just rubbed down and injected a pork butt for the smoker in the morning. Can't wait for pulled pork tomorrow evening.
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This is a PG-13 rated thread, that's probably crossing the line.


Seriously, what did you inject it with? Just curious. Sounds good, I'm assuming you've already started it by now. Love me some pulled pork.
 
#8,412
#8,412
vollygirl said:
Made seared ahi tuna for the first time tonight. Over cooked it. Dammit.
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Hate it when that happens. Over cooking ahi hurts me worse than over cooking anything else. It's absolutely ridiculous to let it happen! I too, over cooked two 4oz. Pieces yesterday. I don't expect that to make you feel better, but I hope it does. This was my first time, since Thursday.

What happen with yours?

I just fawked up. I had 28 BBQ bacon wrapped shrimp on one side of the grill and my iron hot plate on the other. I blackened two pieces of salmon on it and just wasn't paying attention and didn't let the hot plate recover long enough. I put the tuna on and started pulling some shrimp. Noticed it wasn't smoking right and wasn't getting that smell. At that moment, My whole life flashed before me and I realized what had happened.

I had to leave it on to cook the seasoning, no other choice for me. I will enjoy some tuna melts made with a really good ahi tuna salad.

I knew better.
 
#8,413
#8,413
joevol33 said:
Now they were all gone, but I'm gonna do it again!
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Cool. All of my friends and my "favorite " neighbors have kids, from 6 up to 14. Some have older ones, but I mean still living at home. They all like it.

I'm just glad you tried it again.:good!:
 
#8,415
#8,415
Behr said:
Hate it when that happens. Over cooking ahi hurts me worse than over cooking anything else. It's absolutely ridiculous to let it happen! I too, over cooked two 4oz. Pieces yesterday. I don't expect that to make you feel better, but I hope it does. This was my first time, since Thursday.

What happen with yours?

I just fawked up. I had 28 BBQ bacon wrapped shrimp on one side of the grill and my iron hot plate on the other. I blackened two pieces of salmon on it and just wasn't paying attention and didn't let the hot plate recover long enough. I put the tuna on and started pulling some shrimp. Noticed it wasn't smoking right and wasn't getting that smell. At that moment, My whole life flashed before me and I realized what had happened.

I had to leave it on to cook the seasoning, no other choice for me. I will enjoy some tuna melts made with a really good ahi tuna salad.

I knew better.
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I flipped it, and plated the greens. Should have finished the tuna then turned my attention to something else.
 

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#8,416
#8,416
Not sure how this pic is going to turn out. Sideways, upside down....Lol. You should notice which piece is over cooked. The other I cooked later, when the hot plate was hotter.

image.jpg
 
#8,419
#8,419
vollygirl said:
It was good. It wasn't great. Next time will be better. I hope. lol
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I'm sure it will. Just FYI, mixing in some black sesame seed with your regular ones will not only add to it aesthetically, it will add health benefits too.

Also, if you don't mind me asking. How did you buy the tuna? Like, was it fresh, did you have it cut from a loin, individually frozen etc. And how much was it? I'm only asking for personal reasons, to compare what's available. Yours is a different product than what I used and Im curious.
 
#8,420
#8,420
Behr said:
I'm sure it will. Just FYI, mixing in some black sesame seed with your regular ones will not only add to it aesthetically, it will add health benefits too.

Also, if you don't mind me asking. How did you buy the tuna? Like, was it fresh, did you have it cut from a loin, individually frozen etc. And how much was it? I'm only asking for personal reasons, to compare what's available. Yours is a different product than what I used and Im curious.
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Frozen. :(
 
#8,421
#8,421
Behr said:
This is a PG-13 rated thread, that's probably crossing the line.


Seriously, what did you inject it with? Just curious. Sounds good, I'm assuming you've already started it by now. Love me some pulled pork.
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Haha! I thought of that after I posted it. Made me think of that old thread where people would get quoted out of context for fun....

Anyway, started at 5 a.m. It's a huge butt. Much bigger than I prefer (10lb), but the selection was minimal. It's well marbled, so I didn't inject it very much. Used a bit of apple juice.
 
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#8,423
#8,423
vollygirl said:
Frozen. :(
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I've learned a lot over the past five years, more than I can even begin to tell you about fish.

One of the best, if not THE best, experiences I've ever been afforded, was my time as General Manager and Executive Chef at Snug Harbor on Ft. Myers Beach. It also served as a "crutch" as far as fish go. I learned so much about "fresh straight off the boat" fish, stone crab, squid and shrimp, in some cases, still alive. Fast forward 10-12 years, it was almost like starting over, like FDA requirements on "fresh" and "sushi-grade". How it must be frozen/stored/thawed/displayed.

Trying not to ramble.

Frozen tuna is your safest bet if you are going to sear or eat it raw. If you've eaten sushi at a restaurant, 95% or higher chance it has been frozen at some point.

I can explain further if you or anyone else wants, but otherwise, Ill just say, in most supermarkets like Publix, Walmart, Costco, Sam's etc, "fresh" and "sushi-grade" are in most cases just a marketing tool.
 
#8,424
#8,424
CardiacKid said:
Haha! I thought of that after I posted it. Made me think of that old thread where people would get quoted out of context for fun....

Anyway, started at 5 a.m. It's a huge butt. Much bigger than I prefer (10lb), but the selection was minimal. It's well marbled, so I didn't inject it very much. Used a bit of apple juice.
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It's prolly looking and smelling pretty righteous about now. What are you using to smoke it?
 
#8,425
#8,425
joevol33 said:
Mmmmmm
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They were very Mmmmmmmmm. Bacon wrapped anything is tho.

Friends daughter Kayla, that wants to be the next Cat Cora, helped me with another 20 or so. She also helped me cook them and the other stuff too. She's 10 and has always wanted to be a Chef. I learned that before they knew what I did. Makes me wonder, ya know?

Anyway, for 10 she's awesome.
 
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