The Paracast food/recipe thread

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I've got some horseradish newly growing in my backyard - it's one single large healthy plant. If I dig up some root and shred it freshly for this recipe will that work or does the horseradish need to sit and ferment for while or be processed in some way as opposed to raw?

The fresh stuff is pretty potent, so if you like your horseradish fierce, then go for the raw. I'm jealous because I like the bite of fresh. You can also pickle it to preserve it. The spouse is diabetic and for that reason I get stuff that is prepared with basically vinegar and salt, but it does remove some of the bite that the fresh has.

 

[Red]

My smoked chuck this weekend was a fail. It should have gone longer. I took part of it and made chili out of it the next day which turned out well. Froze the rest to do the same this fall/winter.

 

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@Burnt State
since I've gone down the grilling/smoking rabbit hole and am reading books on the topics, I found this tip you can try in the oven (Southern Smoke by Matthew Register):

 

[Burnt State]

@Burnt State
since I've gone down the grilling/smoking rabbit hole and am reading books on the topics, I found this tip you can try in the oven (Southern Smoke by Matthew Register):

Normally when I do ribs I foil them for 2-3 hours low and slow and then uncover to lather with BBQ sauce and caramelize that.

I would imagine the brown sugar would dissolve into quite the.glaze on the ribs after that to make a sweet rib so long as you don't burn those sugars. I'll try it.

 

[Red]

Normally when I do ribs I foil them for 2-3 hours low and slow and then uncover to lather with BBQ sauce and caramelize that.

I would imagine the brown sugar would dissolve into quite the.glaze on the ribs after that to make a sweet rib so long as you don't burn those sugars. I'll try it.

I recently found a roasting rack and pan that the folks picked up for me at Costco one year (it was shoved to the back of the cupboard). I've been having good luck with roasting chicken thighs on a rack in the oven when the weather here won't let me grill. It's got holes on a raised stand that fits inside a deeper pan instead of a wire rack, so good for smaller cuts of meat like thighs. I have a few more options this winter when the weather isn't conducive to grilling outside. I might try the ribs inside, even.