I had planned to do a nice loaf of beer bread to go with our Christmas rib roast, but now I'm leaning toward making cornbread. Or maybe...

Rattler12 said:

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aTm2004 said:

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Reverse searing requires some time getting smoked. Better than any oven baked hunk of meat.

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Do you reverse sear and smoke your sugarless cornbread........try it. It's better than any oven baked pan of pone....just sayin

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Struck a nerve.

This recipe is supposedly James Beard Award Winning:

https://instagr.am/p/C02qn5FRF_J

I also love this recipe and have made it several times and it never disappoints.

https://www.food.com/recipe/ztejas-cornbread-160206

aTm2004 said:

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Rattler12 said:

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aTm2004 said:

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Reverse searing requires some time getting smoked. Better than any oven baked hunk of meat.

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Do you reverse sear and smoke your sugarless cornbread........try it. It's better than any oven baked pan of pone....just sayin

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Struck a nerve.

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Your sure did.....I probably wont sleep tonight .......

aTm2004 said:

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Reverse searing requires some time getting smoked. Better than any oven baked hunk of meat.

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The concept for reverse searing began with Kenji and was first done in the oven. It remains the superior method for a Rib Roast. Points awarded to Rattler

Can we now do "using just a pinch" of sugar in almost any dish as a flavor enhancer......even cornbread?

I would even go as far as to say that a bit of sugar enhances the flavor of the salt used in just about any and every dish.

I will now go and barricade myself in the root cellar in anticipation of guaranteed incoming onslaught.......


Edit: except tea

But before I go...........for you "smokers" out there. Smoke works to "cover up" at lot of F' ups made in the initial seasoning of said smoked product. Having said that I have a small turkey brining in a solution of salt, sugar, water, pink salt and "other seasonings" to be smoked on Sunday to be served Monday with the stuffed pork loin, twice baked taters and green beans with caramelized red onions and sliced toasted almonds.....a slew of caramelized reds........and nanner puddin for dessert.

Rattler12 said:

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But before I go...........for you "smokers" out there. Smoke works to "cover up" at lot of F' ups made in the initial seasoning of said smoked product. Having said that I have a small turkey brining in a solution of salt, sugar, water, pink salt and "other seasonings" to be smoked on Sunday to be served Monday with the stuffed pork loin, twice baked taters and green beans with caramelized red onions and sliced toasted almonds.....a slew of caramelized reds........and nanner puddin for dessert.

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Preach.

I'm doing rib roast (in oven, herb crust) from which I will make sauce with red wine, mushrooms, butter, etc.

Also will have a horseradish sauce that I intend to make a full-on nose burner.

Twice-baked for me also.

Still contemplating the green - asparagus, green beans, spinach, mustard greens....

And now beer bread AND cornbread.

HtownAg92 said:

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Rattler12 said:

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But before I go...........for you "smokers" out there. Smoke works to "cover up" at lot of F' ups made in the initial seasoning of said smoked product. Having said that I have a small turkey brining in a solution of salt, sugar, water, pink salt and "other seasonings" to be smoked on Sunday to be served Monday with the stuffed pork loin, twice baked taters and green beans with caramelized red onions and sliced toasted almonds.....a slew of caramelized reds........and nanner puddin for dessert.

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Preach.

I'm doing rib roast (in oven, herb crust) from which I will make sauce with red wine, mushrooms, butter, etc.

Also will have a horseradish sauce that I intend to make a full-on nose burner.

Twice-baked for me also.

Still contemplating the green - asparagus, green beans, spinach, mustard greens....

And now beer bread AND cornbread.

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With the prime rib ........asparagus.....jmho

SpiderDude said:

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This recipe is supposedly James Beard Award Winning:

https://instagr.am/p/C02qn5FRF_J

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Wow, folks in the comments of that post are super angry that he shared that recipe.