Well, not really a food thread yet. I'm going out of town for 2 days in a half hour so I'm not gonna start it for real until Tuesday night. Just wanted to say hi, thank the mods, and thank Victor and all of you who had good things to say about me. I'm sure your posts went a long way in getting me back. See ya soon.
had a really great venison rib roast on Saturday courtesy of my nephew. A little more fat then most other parts, very tender and flavorful but not gamy. made a port wine/beef broth gravy with shallots, pine nuts and golden raisins, side of polenta with rosemary, butter and reggiano. Mrs. in CT made some mixed southern greens in garlic and oil. La Fortuna Rosso di Montalcino went perfectly.
I did it on my kamado and actually had to cut the thing in half to fit (flat on the bottom rack, point on the top).
Costco had USDA Prime whole briskets for $4 a pound. I thought it must have been a mistake, so I pounced and bought an 18-pounder for $72.
(Weirdly, the next weekend they still had the prime whole briskets for $4 per pound, but USDA Choice half briskets for $8 per pound, so some half briskets cost more than a prime whole brisket! Go figure.)
Anyway, it took 12 hours on the grill (charcoal plus mesquite chunks), with two additions of coals and wood to keep the kamado temp at ~225, and when the meat hit 175 I did the Texas crutch (wrapped in aluminum and butcher paper) for another 2 hours until it hit 203.
It turned out freakin delicious, as tender as butter, with beautiful red smoke rings. Served on Portuguese rolls with cole slaw and pickles, if desired.
Worth the work!
I did it on my kamado and actually had to cut the thing in half to fit (flat on the bottom rack, point on the top).
Costco had USDA Prime whole briskets for $4 a pound. I thought it must have been a mistake, so I pounced and bought an 18-pounder for $72.
(Weirdly, the next weekend they still had the prime whole briskets for $4 per pound, but USDA Choice half briskets for $8 per pound, so some half briskets cost more than a prime whole brisket! Go figure.)
Anyway, it took 12 hours on the grill (charcoal plus mesquite chunks), with two additions of coals and wood to keep the kamado temp at ~225, and when the meat hit 175 I did the Texas crutch (wrapped in aluminum and butcher paper) for another 2 hours until it hit 203.
It turned out freakin delicious, as tender as butter, with beautiful red smoke rings. Served on Portuguese rolls with cole slaw and pickles, if desired.
Worth the work!
HI SB, this is the post I was waiting to see--I plan on smoking a corned beef brisket as well. I have a recipe in mind but was curious if it's normal to ditch or NOT use the pickle flavor spice packet that typically comes with with corned beef brisket? I was going to just soak it in water overnight then use a dry rub and smoke--been there done with but for the life of me I can't remember if I used the packet --I know when you slow cook it you would use the packet but it seems like smoking it means just the dry rub.
Should I not feel guilty or worried if I don't use it or it? Every smoking recipe says don't bother...
Thanks, JB
I've had everything but colcannon. It does look good
had a really great venison rib roast on Saturday courtesy of my nephew. A little more fat then most other parts, very tender and flavorful but not gamy. made a port wine/beef broth gravy with shallots, pine nuts and golden raisins, side of polenta with rosemary, butter and reggiano. Mrs. in CT made some mixed southern greens in garlic and oil. La Fortuna Rosso di Montalcino went perfectly.
Everything looks great, Victor. And thanks for noticing I was MIA
Thanks, Scott. Drove to Tucson for a day and a half to hike. Had dinner last night in an excellent Italian restaurant there, Vivace, if anyone should end up in Tucson.
Thanks, barens
Love to have you around Fred, but your health comes first :)
I did it on my kamado and actually had to cut the thing in half to fit (flat on the bottom rack, point on the top).
Costco had USDA Prime whole briskets for $4 a pound. I thought it must have been a mistake, so I pounced and bought an 18-pounder for $72.
(Weirdly, the next weekend they still had the prime whole briskets for $4 per pound, but USDA Choice half briskets for $8 per pound, so some half briskets cost more than a prime whole brisket! Go figure.)
Anyway, it took 12 hours on the grill (charcoal plus mesquite chunks), with two additions of coals and wood to keep the kamado temp at ~225, and when the meat hit 175 I did the Texas crutch (wrapped in aluminum and butcher paper) for another 2 hours until it hit 203.
It turned out freakin delicious, as tender as butter, with beautiful red smoke rings. Served on Portuguese rolls with cole slaw and pickles, if desired.
Worth the work!
Great job, sb, and thanks. It's always been that way at Costco- the big vac sealed whole Prime packers being way cheaper than the Choice flats. Otoh, you do have a lot of waste on the packer, and not everyone loves the point cause it's pretty fatty. I love it, tho.
Thanks, Hammer
Quote:
...and thought of you Bill!
I did it on my kamado and actually had to cut the thing in half to fit (flat on the bottom rack, point on the top).
Costco had USDA Prime whole briskets for $4 a pound. I thought it must have been a mistake, so I pounced and bought an 18-pounder for $72.
(Weirdly, the next weekend they still had the prime whole briskets for $4 per pound, but USDA Choice half briskets for $8 per pound, so some half briskets cost more than a prime whole brisket! Go figure.)
Anyway, it took 12 hours on the grill (charcoal plus mesquite chunks), with two additions of coals and wood to keep the kamado temp at ~225, and when the meat hit 175 I did the Texas crutch (wrapped in aluminum and butcher paper) for another 2 hours until it hit 203.
It turned out freakin delicious, as tender as butter, with beautiful red smoke rings. Served on Portuguese rolls with cole slaw and pickles, if desired.
Worth the work!
HI SB, this is the post I was waiting to see--I plan on smoking a corned beef brisket as well. I have a recipe in mind but was curious if it's normal to ditch or NOT use the pickle flavor spice packet that typically comes with with corned beef brisket? I was going to just soak it in water overnight then use a dry rub and smoke--been there done with but for the life of me I can't remember if I used the packet --I know when you slow cook it you would use the packet but it seems like smoking it means just the dry rub.
Should I not feel guilty or worried if I don't use it or it? Every smoking recipe says don't bother...
Hey, djm. I've made corned beef from brisket and you need to brine it in spices and pink salt for about a week, but if you did what I did this year, bought an already "corned" beef, the spices are already incorporated in it and you can smoke it without them. If I was going to boil it, I'd use the spices. And I don't think you need to soak it in water. I'd just give it a quick rinse and dry it for the rub. Good luck with it, it should be great.
Also made a French almond rum cake, which was a nice change of pace from the usual chocolate.
OK, guys, we're back in business. What else is going on?
Also made a French almond rum cake, which was a nice change of pace from the usual chocolate.
OK, guys, we're back in business. What else is going on?
Nice! I'm not usually a dessert person but that cake sounds great.
14 pounds of beef and pork are coming in today's UPS. We told him he needs to leave before we all look like whales.
Quote:
In comment 16061928 sb from NYT Forum said:
Quote:
...and thought of you Bill!
I did it on my kamado and actually had to cut the thing in half to fit (flat on the bottom rack, point on the top).
Costco had USDA Prime whole briskets for $4 a pound. I thought it must have been a mistake, so I pounced and bought an 18-pounder for $72.
(Weirdly, the next weekend they still had the prime whole briskets for $4 per pound, but USDA Choice half briskets for $8 per pound, so some half briskets cost more than a prime whole brisket! Go figure.)
Anyway, it took 12 hours on the grill (charcoal plus mesquite chunks), with two additions of coals and wood to keep the kamado temp at ~225, and when the meat hit 175 I did the Texas crutch (wrapped in aluminum and butcher paper) for another 2 hours until it hit 203.
It turned out freakin delicious, as tender as butter, with beautiful red smoke rings. Served on Portuguese rolls with cole slaw and pickles, if desired.
Worth the work!
HI SB, this is the post I was waiting to see--I plan on smoking a corned beef brisket as well. I have a recipe in mind but was curious if it's normal to ditch or NOT use the pickle flavor spice packet that typically comes with with corned beef brisket? I was going to just soak it in water overnight then use a dry rub and smoke--been there done with but for the life of me I can't remember if I used the packet --I know when you slow cook it you would use the packet but it seems like smoking it means just the dry rub.
Should I not feel guilty or worried if I don't use it or it? Every smoking recipe says don't bother...
Hey, djm. I've made corned beef from brisket and you need to brine it in spices and pink salt for about a week, but if you did what I did this year, bought an already "corned" beef, the spices are already incorporated in it and you can smoke it without them. If I was going to boil it, I'd use the spices. And I don't think you need to soak it in water. I'd just give it a quick rinse and dry it for the rub. Good luck with it, it should be great.
Thx Bill--It came with the packet and the label on the package said corned beef. I did in fact brine it for about 24 hours in water and the spice packet. Then dry rubbed it in a mix of brown sugar, garlic powder, onion powder, paprika, black pepper and coriander powder. I smoked in using my weber grill and a smoke kit thing --metal box --used some smoe wood chips (apple and hickory i think) --i place the box over the flame part of the grill and the meat over on the other side, indirect heat. ABout 6 hours total.
I hate how good this fucking thing is. Meat candy. Sliced and ready to go for dinner the next few days--got the slaw the cabbage if desired and all the goodness...also making air fried potato wedges. Half sour pickles...
Oh and Welcome back Bill!
14 pounds of beef and pork are coming in today's UPS. We told him he needs to leave before we all look like whales.
I should have your problems, lol. Last time my kid came to visit he was a vegetarian
Hey, djm. I've made corned beef from brisket and you need to brine it in spices and pink salt for about a week, but if you did what I did this year, bought an already "corned" beef, the spices are already incorporated in it and you can smoke it without them. If I was going to boil it, I'd use the spices. And I don't think you need to soak it in water. I'd just give it a quick rinse and dry it for the rub. Good luck with it, it should be great.
I hate how good this fucking thing is. Meat candy. Sliced and ready to go for dinner the next few days--got the slaw the cabbage if desired and all the goodness...also making air fried potato wedges. Half sour pickles...
Oh and Welcome back Bill!
Thanks, djm. Always good to hear success stories
Big Reds Hot Sauce - ( New Window )
Thanks, bwitz. I don't usually go much hotter than Cholula, lol. Those labels are great. Did you find them in a store or just online? My SIL is more into hot sauces, I'll have to ask him if he knows them
:)
Thanks, Rick. Good to be back
Welcome back!
Quote:
I recently just re-found a hot sauce brand made out here in AZ that I’ve been looking for forever. The Big Yella Tropical Mango Mustard and God’s Wrath Ghost Pepper are my favorites. Big Reds Hot Sauce - ( New Window )
Thanks, bwitz. I don't usually go much hotter than Cholula, lol. Those labels are great. Did you find them in a store or just online? My SIL is more into hot sauces, I'll have to ask him if he knows them
I actually found them years ago at a fair in Phoenix where they closed the streets for people to walk around. My buddy and I bought some for the office we work in and, they were gone within a month or two. The owners were selling it in a booth. If you can handle Cholula, I think you’d probably like the Big Yella, it’s pretty mild.
Welcome back!
Thanks, Kev. I try not to be aggressive or confrontational, but I guess I haven't been totally successful :) Cucumber kimchi is a new one for me. You make it?
Quote:
In comment 16065651 bwitz said:
Quote:
I recently just re-found a hot sauce brand made out here in AZ that I’ve been looking for forever. The Big Yella Tropical Mango Mustard and God’s Wrath Ghost Pepper are my favorites. Big Reds Hot Sauce - ( New Window )
Thanks, bwitz. I don't usually go much hotter than Cholula, lol. Those labels are great. Did you find them in a store or just online? My SIL is more into hot sauces, I'll have to ask him if he knows them
I actually found them years ago at a fair in Phoenix where they closed the streets for people to walk around. My buddy and I bought some for the office we work in and, they were gone within a month or two. The owners were selling it in a booth. If you can handle Cholula, I think you’d probably like the Big Yella, it’s pretty mild.
Thanks, maybe I'll pick up that one and another one or two.