barney's Cheap Eatin' Thread

[barney]

I like ol bay seasoning in my salmon patties.

Thanks! I'll give it a try next time.

 

[drakeshooter]

I like to add a 1/2 cup of finely grated parmesan cheese when I make mackerel patties.

 

[drakeshooter]

Getting a nice rise out of this batch of dough, pizzas Thursday.

 

[bondhu]

Salmon patties recipe is same as barney's. I add Obay and and a sprinkle of dill.
I haven't made it to my ramp patch, but when I do I will use ramps in place of green onions

 

[hunt]

Sorry barney not trying to hijack your thread. But, nock and hunt please tell me your procedure to make your ribs. I have air fryer gas stove (it’s also convection oven or broiler) or charcoal grill.

Sorry for the delay, been on a stretch of 12's, but here goes what I do for babybacks...

Rinse, pat dry, pull membrane then mustard binder and a generous dose of Killer Hogs AP seasoning (it's salt/pepper/garlic powder), then the rub to cover it all, my favorite rub is "Pork Perfect", but Killer Hogs "The BBQ Rub" is good also and I get all of those at my local Walmart.

Next, pellet grill to 275 and add the rack directly to the grates, meat side up for 2 hours and forget about them.


2 hours in they'll resemble this

Now it's time to wrap, I use a couple layers of heavy duty Walmart foil, add a half stick of butter cut to pats, some brown sugar from the Dollar Store, didn't measure, probably 1/3c, and some syrup. I usually use honey but was out, molasses works also.

Meat side down and wrapped up

Meat side down on the grill for another hour.

After an hour, I'll unfoil them and flip them over, in the foil, back to meat side up to let them dry back out a bit.

I'll let them run unfoiled for about 30-45 minutes. If u want your sauce caramelized, baste about 10-15 minutes before you pull.

I typically don't sauce on the grill, but to each their own. I'm a dipper and like vinegar based sauce, my favorite is Three Little Pigs Carolina, Blues Hog Tenn Red is also good. If you like the thicker ketchup based sauce, Three Little Pigs KC Comp and Blues Hog Original are all good and I get them all at my local Rural King, they'll run about $5-6 a bottle but worth it. Suit your buds!

 

[Bee]

'Those ribs look Great Hunt. Fools guide to cookin' em

 

[barney]

Salmon patties recipe is same as barney's. I add Obay and and a sprinkle of dill.
I haven't made it to my ramp patch, but when I do I will use ramps in place of green onions

I like to add a 1/2 cup of finely grated parmesan cheese when I make mackerel patties.

I don't keep Old Bay, but I'm gonna get some per recommendations and get familiar with it.

The parmesan is another no brainer. lol Don't know why it didn't dawn on me to throw some in!

 

[mcbuck58]

Sorry for the delay, been on a stretch of 12's, but here goes what I do for babybacks...

Rinse, pat dry, pull membrane then mustard binder and a generous dose of Killer Hogs AP seasoning (it's salt/pepper/garlic powder), then the rub to cover it all, my favorite rub is "Pork Perfect", but Killer Hogs "The BBQ Rub" is good also and I get all of those at my local Walmart.

View attachment 111508

Next, pellet grill to 275 and add the rack directly to the grates, meat side up for 2 hours and forget about them.


2 hours in they'll resemble this

View attachment 111509

Now it's time to wrap, I use a couple layers of heavy duty Walmart foil, add a half stick of butter cut to pats, some brown sugar from the Dollar Store, didn't measure, probably 1/3c, and some syrup. I usually use honey but was out, molasses works also.



View attachment 111510


Meat side down and wrapped up


View attachment 111512


View attachment 111513


Meat side down on the grill for another hour.

After an hour, I'll unfoil them and flip them over, in the foil, back to meat side up to let them dry back out a bit.

View attachment 111520

I'll let them run unfoiled for about 30-45 minutes. If u want your sauce caramelized, baste about 10-15 minutes before you pull.

I typically don't sauce on the grill, but to each their own. I'm a dipper and like vinegar based sauce, my favorite is Three Little Pigs Carolina, Blues Hog Tenn Red is also good. If you like the thicker ketchup based sauce, Three Little Pigs KC Comp and Blues Hog Original are all good and I get them all at my local Rural King, they'll run about $5-6 a bottle but worth it. Suit your buds!


View attachment 111522

Thanks hunt for taking the time to post. Have a few different ways to try. I can make them taste good but hard to get them falling off the bone tender. Don’t like gas grill have charcoal but hard to control for a long cook time. Might need to get a pellet grill/smoker.

 

[barney]

Getting a nice rise out of this batch of dough, pizzas Thursday.

I believe I like the Kroger Italian sausage better than Johnsonville. Last week I mixed about a tsp. of crushed fennel seeds and some extra fresh ground black pepper per link of J-ville before using it on our pizza. Absolutely did the trick for us and I'll continue to do that!

 

[drakeshooter]

I believe I like the Kroger Italian sausage better than Johnsonville. Last week I mixed about a tsp. of crushed fennel seeds and some extra fresh ground black pepper per link of J-ville before using it on our pizza. Absolutely did the trick for us and I'll continue to do that!

I love fennel seed, don’t make lasagna without it.

 

[drakeshooter]

What temperature do you bake at Barney?

Another Barney Pizza cooked, best pan pizza you will ever eat. 45 minutes in the fridge after proofing in skillet made all the difference in the rise and texture of the crust.

 

[bigbonner]

Seems like everyone is having ribs. My ribs was oven baked and were just as good as smoked. Half of it was BBQ and it had rub all over it. Bone fell right out. Cooked three and a half hours at 250f and was juicy
Pigs in a blanket, Baked potatoes, sausage stuffed mushrooms, Broccoli, and some sliced taters with onions baked.
All was darn good , Haven't had a meal like this in a long time.

 

[barney]

What temperature do you bake at Barney?

Another Barney Pizza cooked, best pan pizza you will ever eat. 45 minutes in the fridge after proofing in skillet made all the difference in the rise and texture of the crust.

Pizza looks great!
For a loaded down pan pizza in a skillet with a good amount of oil in the bottom I bake at 475°, bottom rack for around 18 minutes. After 10 minutes without peeking in the oven (if you're lookin it's not cookin) I turn the broiler on for 1 minute intervals every other minute or so.

 

[barney]

Seems like everyone is having ribs. My ribs was oven baked and were just as good as smoked. Half of it was BBQ and it had rub all over it. Bone fell right out. Cooked three and a half hours at 250f and was juicy
Pigs in a blanket, Baked potatoes, sausage stuffed mushrooms, Broccoli, and some sliced taters with onions baked.
All was darn good , Haven't had a meal like this in a long time.

Lordy what meal.. I would have foundered!

 

[Nock]

Sorry for the delay, been on a stretch of 12's, but here goes what I do for babybacks...

Rinse, pat dry, pull membrane then mustard binder and a generous dose of Killer Hogs AP seasoning (it's salt/pepper/garlic powder), then the rub to cover it all, my favorite rub is "Pork Perfect", but Killer Hogs "The BBQ Rub" is good also and I get all of those at my local Walmart.

View attachment 111508

Next, pellet grill to 275 and add the rack directly to the grates, meat side up for 2 hours and forget about them.


2 hours in they'll resemble this

View attachment 111509

Now it's time to wrap, I use a couple layers of heavy duty Walmart foil, add a half stick of butter cut to pats, some brown sugar from the Dollar Store, didn't measure, probably 1/3c, and some syrup. I usually use honey but was out, molasses works also.



View attachment 111510


Meat side down and wrapped up


View attachment 111512


View attachment 111513


Meat side down on the grill for another hour.

After an hour, I'll unfoil them and flip them over, in the foil, back to meat side up to let them dry back out a bit.

View attachment 111520

I'll let them run unfoiled for about 30-45 minutes. If u want your sauce caramelized, baste about 10-15 minutes before you pull.

I typically don't sauce on the grill, but to each their own. I'm a dipper and like vinegar based sauce, my favorite is Three Little Pigs Carolina, Blues Hog Tenn Red is also good. If you like the thicker ketchup based sauce, Three Little Pigs KC Comp and Blues Hog Original are all good and I get them all at my local Rural King, they'll run about $5-6 a bottle but worth it. Suit your buds!


View attachment 111522

Man them look great. I didn’t know you could get killer hog at Walmart. I’ll have to check.