Steak T Bone, Porterhouse Dry aged, BBQ Grill Video, littleGasthaus

 

Bernd invites to a steak dinner.

Porterhouse Dry aged

 

 Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.

The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.

The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.

Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.

From Porkloin to Mouthwatering Cured and smoked Ham A Step-by-Step Guide...

 (Part 1)  curing ham from porkloin! 

In this video, we will guide you through the process of creating a delicious and flavorful cured ham using high-quality ingredients.

 

For every kilo of meat, you will need the following:

- 35 grams of curing salt: This essential ingredient ensures safety and preservation during the curing process.

- 3 grams of glucose: Adding a touch of sweetness, glucose enhances the flavor profile of the ham.

- 3 grams of brown sugar: Along with glucose, brown sugar contributes to the overall taste and lends a tempting caramelized touch.

- 0.2 grams of ascorbic vitamin C: Known for its antioxidant properties, ascorbic vitamin C helps to maintain the meat's color and prevent oxidation.

- 13 grams of black pepper: This versatile spice brings a bold and peppery kick to the cured ham.

- 3 grams of juniper berries: Known for their aromatic properties, juniper berries infuse a delightful earthy and pine-like flavor.

- 2 bay leaves: These aromatic leaves add depth and lend a subtle herbal fragrance to the ham.

- 5 grams of coriander: Coriander seeds contribute a warm and citrusy note to the cured ham, enhancing its overall taste.

- 9 grams of ginger: Adding a hint of spiciness, ginger complements the richness of the ham and adds a zesty flair.

By carefully measuring and combining these ingredients, you will create a mouthwatering and fragrant cured ham that will be sure to impress family and friends. Follow along with our step-by-step instructions and make your own delicious cured ham from porkloin right at home. Don't forget to subscribe to our channel for more exciting recipes and cooking tips. Enjoy the delightful aroma and flavors of homemade cured ham!

Make Hot Dog Frankfurter sausages know what's inside Recipe Video #littlegasthaus #HotDog #Franks

Hot Dog Frankfurter sausages Franks know what's inside.

German Sausage Recipe Video
#littlegasthaus #HotDog #Franks

For 5 pounds of sausages!
Ingredients:
2 Ibs. pork shoulder or ham
2 Ibs. pork neck
1 Ibs. backfat
1 Ibs. crunched ice or ice water
5 Meter sheep casing curing salt

Spices per 1kg sausage:
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
 cutter aids (for reddening) by manufacturer
0,8 g ascorbic acid (vitamin C)

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German Bratwurst 100% Pork meat homemade for grilling and BBQ

Bratwurst 100% Pork meat homemade for grilling and BBQ 

Ingredients: 
 4.4 lbs pork back (2kg)
 3 Ibs pork belly (1,5kg)
    per kg of meat 20 grams of Salt 
 2 grams white Pepper 
 1 gram allspice 
 1 gram Garlic Powder 
 1 tsp Marjoram

 Make sure that the meat is well marbled and spare not with the fat ..and work close to the recipe.This will guarantee a good product.

Smoket Trout how to Video Brine recipe, alternative technique littleGasthaus

instructions in the video

 

Brine Recipe Fish:

• 3 tablespoons salt,
• 2 tablespoons sugar,
• 1 tablespoon onion powder,
• 1 tablespoon parsley,
• 1 tablespoon chives,
• 1 tablespoon dill,
• 1 teaspoon lavage,
• 1 teaspoon parsley,
• 1 teaspoon celery,
• 1 teaspoon dry mustard,
• 1 teaspoon garlic powder,
• 1 teaspoon black pepper,
• 5 grams citric acid,
• 1/2 teaspoon Kokum
• Use to mix all the ingredients a grinder.

Smoked Turkey shoulder, Turbo Smoker

Brine recipe:
2 tablespoon Salt
2 1/2 tablespoon brown sugar
1 tablespoon Homemade Chili powder (Texas Rub)
1/4 tablespoon Ginger
1/4 tablespoon Rosemary
1 tablespoon garlic powder
2 cup Water
mix well
give everything together with the turkey in a bag and let rest in refrigerator for 12 hours
for instructions
            Watch the video !

Texas-Style Barbecue Sauce

 quick recipe                                                 

                                                                Ingredients:   

• 1 1/2 cups beef stock or broth
• 1/2 cup ketchup
• 1/2 small onion, finely chopped
• 2 tablespoons bacon drippings or unsalted butter
• Kosher salt and freshly ground pepper

How To

Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving. 

Baby Back Ribs Barbecue Spare Ribs

Are you one of those people that tremble at the thought of cooking ribs?  Maybe you haven’t tried it yet because you think you need a BBQ pit mounted on a trailer?  Or maybe you’ve been told you need an entire afternoon to cook your ribs.  Well, fear not young griller, if you have a grill and an hour and a half to kill on a nice afternoon, that’s all you need to grill up some delicious baby back ribs!
There are basically two types of pork ribs, spare ribs and baby back ribs.  St. Louis style ribs are just spares with the tips cut off, so we’re still talking about two main parts of the pig.  Spare ribs are much larger and have more meat, so they take around 4 hours to grill properly “slow and low”.  Baby back ribs, on the other hand, are much smaller racks with nice marbling of fat, so it only takes around an hour and a half to grill them on the typical gas or charcoal grill.  This makes baby back ribs the perfect confidence-building barbeque meat to start your path to the competition circuit (or just bragging rights in the neighborhood).  So from now on, we’re going to talk about a quick technique to grilling ribs.  We’ll cover spare ribs in another article, but they aren’t that hard either on a typical grill.  For now, let’s talk about the quickest path to some delicious, shirt staining ribs!
Simple and QUICK Grilled Baby Back Ribs…
Let’s look at this technique step by step…
Step 1, Remove the skin.  Ok, I promise, this is THE hardest part of the job.  There is this really thin skin on the back of the ribs that doesn’t look like much, but after it cooks it’s as tough as leather.  Using your finger nail on the edge of one side and get under the skin.  Use a paper towel to grip it and tear it off the back of the baby back ribs.

Step 2, Rub ‘em down.  One of the keys to a good rib is the rub.  What’s the key to a good rub?  That depends on who you ask.  Want to know a secret?  A lot of the top BBQ guys out there competing use store-bought rubs.  The fun to a good rub though it experimenting and coming up with your own.  Here’s a starter rub, use it as a launching point to your own BBQ deliciousness!  Use your rub to generously cut the ribs, front and back and then cover them with plastic wrap and let them cure a bit in the refrigerator.  This step allows the rub to sort of “dry marinade” the meat.

Step 3, Soak some wood chips. We want to add some smoke flavor to these ribs.  Fruit woods like apple and peach provide a nice subtle smoke, while hickory and mesquite are very strong.  I prefer fruit, but it’s up to you.  Soak your chips or chunks of wood for at least 30 minutes prior to grilling
 
Step 4, Light the grill. While the ribs are sitting in their new rub, let’s set up the grill.  The gas grill is easy.  Make yourself a smoke pouch with the soaked wood chips, light half of the burners to high and leave the other half unlit.  The charcoal grill isn’t that much harder though.  Simply light a chimney full of coals and wait until there is ash forming on the top coals.  Pile all of the coals to one side of the grill and put a drip pan with about 1 inch of water on the cool side.  

Step 5,  Start grilling.  Place the ribs over the cool side of the grill, toss the wood chips onto the coals (if using a charcoal grill) and close the lid.  Seriously, I told you this was easy!

Step 6, The Sauce! After about an hour of grilling, it’s time to hit them with a little sauce.  We do this towards the end for two reasons.  One, we don’t want the sugar in the sauce to burn.  The other reason is that we want that rub to create a nice bark or crust on the ribs.  What sauce should you use?  Again, this ranges from your Grandpa’s secret sauce to a nice store-bought sauce.  Whatever you’ve got, slather it on those ribs and close the lid again.  If using charcoal, go ahead and throw about 10 more coals on the pile, preferably already lit from the chimney.

Grilling ribs can be intimidating, but as you can see from this recipe, it doesn’t have to be.  Grilled baby back ribs make a great addition to your backyard BBQ.  Add a few new York Strip and some grilled vegetables and you have an impressive feast for your next party!  We will cover some other grilled ribs recipes in the future that use more of the “slow and low” technique for those delicious spare ribs.  But until then, enjoy these delicious grilled baby back ribs!