***Official Gatorchatter BBQ Thread***

[Ray Finkle]

I went against cooter's oven style and smoked a loin today. Pics :
Before:

After:

Plated:

 

[heavychevy]

That's what I'm talkin about Ray. The reverse sear works for pork too. So does medium. Take it off the smoke at 135, sear it till you get to 145 or so. Loin is great at a med, med/well.

 

[bradgator2]

@heavychevy @Ray Finkle

Ever cooked a bison rib rack? I'm thinking about getting these:
https://www.allenbrothers.com/bison-rib-racks.html

 

[URGatorBait]

@heavychevy @Ray Finkle

Ever cooked a bison rib rack? I'm thinking about getting these:
https://www.allenbrothers.com/bison-rib-racks.html

You don't have to brag about your money bro. We get it, you're rich.

 

[heavychevy]

Only had bison once a fancy place where the souvei'd it then seared it. I know it's lean as heck though so a straight smoke probably isn't the best way to cook them. Maybe enough smoke to get some color then in a braise for a few hours.

 

[bradgator2]

Only had bison once a fancy place where the souvei'd it then seared it. I know it's lean as heck though so a straight smoke probably isn't the best way to cook them. Maybe enough smoke to get some color then in a braise for a few hours.

Thanks. That's exactly what I was thinking too. Except also toss them on the grill at the end to give some nice seared spots.

Their directions are simply to roast in the oven for an hour at 400.

 

[LagoonGator68]

Thanks. That's exactly what I was thinking too. Except also toss them on the grill at the end to give some nice seared spots.

Their directions are simply to roast in the oven for an hour at 400.

Cook it just like beef....I have Bison strip at Ted's everytime....better than beef in texture and flavor...med rare to med

 

[bradgator2]

Ordered the bison racks since they are on sale. I also got 3 lbs of the deep ocean Spanish octopus legs since they were also on sale.

 

[heavychevy]

@bradgator2 ship a couple racks to my house, I'll try a couple different ways cookin them and advise from there, pal! I also wouldn't count for sure on a sear after the braise, the lack of connective tissue in there may make them fall apart once they get tender, you might end up with a bunch of chunks falling off the bone. Just strain the juice, reduce it and pour it over what's left in the pot.

 

[bradgator2]

@bradgator2 ship a couple racks to my house, I'll try a couple different ways cookin them and advise from there, pal! I also wouldn't count for sure on a sear after the braise, the lack of connective tissue in there may make them fall apart once they get tender, you might end up with a bunch of chunks falling off the bone. Just strain the juice, reduce it and pour it over what's left in the pot.

Hmm. Ok. I braised pork ribs once like that. Reduced the sauce, poured it back on the top of them and broiled them for just a few minutes.

 

[crosscreekcooter]

@heavychevy @Ray Finkle

Ever cooked a bison rib rack? I'm thinking about getting these:
https://www.allenbrothers.com/bison-rib-racks.html

Here's something you might be interested in called a board sauce, in this case prepare for a rack of bison prime rib and a flank steak meal. Comes with a video.
http://amazingribs.com/recipes/other_fun_sauces/board_sauces.html

 

[LagoonGator68]

What makes that octopus Spanish?

 

[ufgator812]

What makes that octopus Spanish?

His accent.

 

[URGatorBait]

His accent.

I thought it was because you can pick one up at Home Depot.

 

[bradgator2]

 

[GatorBart]

Ordered the bison racks since they are on sale. I also got 3 lbs of the deep ocean Spanish octopus legs since they were also on sale.

Never had cooked octopus - only raw (tako). Sounds interesting.

 

[crosscreekcooter]

This menu calls for a churrasco celebration, Gaucho-style. Octopus served tapas style.

 

[playzwtrux]

I thought it was because you can pick one up at Home Depot.

. .

 

[Ray Finkle]

I sure hope URG knows the difference between a Spaniard and a Mexican.

 

[URGatorBait]

I sure hope URG knows the difference between a Spaniard and a Mexican.

They all look the same