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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Local supermarket had a sale on pre-brined point cut (!) corned beefs. Who could resist $10 for a 4 lb point cut corned beef to turn into pastrami. Desalinated 24 hrs and then rubbed and sat over night before a full day smoke in the PBC. Took about 8 hrs in all to get to 203.
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clearly was not the greatest piece of meat and had an odd bit of sweetness to it but the sweetness dissipated a bit upon the steaming. Still this was better than most delis and worth the $10 and basket of charcoal total cost. Leftovers will be steamed and then in
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Club Member
- May 2017
- 2787
- San Antonio, TX
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Weber Kettle Performer
SNS Upgrades
Weber Jumbo Joe w/SNS
Weber Q1200
Meater Block
Thermoworks Smoke
Thermapen MK4
Thermapop
Thermoworks Chef Alarm
Thermoworks Dash
Too many thermometers, gadgets, accessories, and tools!
Favorite beer: Alaskan Amber
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Club Member
- Apr 2018
- 4925
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
1st my aspiration to go to Wegmans was dashed when my wife tried to wake me at 730. Nope, not happening. We'll try again on Monday. So that led to doing my 1st rack o ribs in the PBJ. Simple dry brine and Memphis Dust. 4 hours average temperature 270. Fluctuations from 355 when I put it on till 220 when off. Noted temp every 30 minutes.
Results, my wife said best ribs I've ever done..no smoke to accommodate her. She's not a fan of charcoal. I assured her there will be no charcoal taste. I guess I was correct.
Forgot to do plated pictures. STL cut from Whole Foods.
In driveway.
Me being happy watch the cook.
Ready to take off.
End result.
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No Dr. Pepper it's my way to respect my wifes tastes. Clearly her reaction was worth no smoke. It's a PBJ not a microwave. Your last comment about yourself says it all.
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RichieB Help me understand. I was trying to be funny. Didn’t work. Sorry.
(I get the respect for your spouse. My wife gently reminds me that she isn’t crazy about smoke either. I think she doesn’t want to disappoint me.)
So, there’s charcoal in the bottom, but no wood chunks?
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Dr. Pepper we're good. Yes, charcoal no wood. You're a health care provider. I have utmost respect for you and what your colleagues do. Merry Christmas.
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Club Member
- Mar 2020
- 4359
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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Club Member
- Aug 2017
- 7574
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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SVQ brisket flat, about a week in the making. Put it into the SV bath @ 155 for 30 hours early in the week, then had to put into the fridge until today because busy with work
Took it out and put it onto the smoker today. Was gonna go for 3 hours to form a solid bark, but wife came home from work & was ready to eat just shy of the 2 hour mark. No biggie, and honestly it was amazing even if I'd prefer it go an hour longer. It was delicious anyway
Toasted the insides of some brioche buns on a buttered skillet right before making the sandwiches...🤌
Looking forward to the leftovers!
Also included an "aftermath pic" showing the wreckage of the amazing meal; I love when people post these
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Tomorrow my wife and her lady friends are "drunk baking." It’s an annual tradition where they get together and bake a ton of different Xmas goodies…while boozing it up. I’m in charge of feeding them (and the men who show up at the end) when they’re done. Tomorrow we’re having brisket, potato salad, cole slaw, and baked beans (all home made).
Picked up a 17 lb Prime packer from Costco. I have a vertical offset smoker, so I have to cut the brisket in half to fit.
Trimmed, hit with 50/50 Morton’s coarse kosher salt and corse ground black pepper, and tossed it in the pit!
Planning to feed this stick burner for 6-7 hours. By then the bark should be set, so I’ll wrap in pink butcher paper and throw it in the oven inside to finish. Should be 3-4am my time. That will give me a few hours of real sleep before my kids (who are now on Xmas vacation) wake me up.
It’s currently 46°F on its way to the high-30s by the time I’m done. Gonna have to feed this fire a little more to keep temps up.
I’ll do my best to provide post cook photos…but my track record says I won’t! 🤣
EDIT: it’s now 2:30am and 36°F outside temp. The fire is requiring a lot of babysitting tonight, so I’m bundled up sitting next to my smoker…and I’m freezing my butt off!
UPDATE: pushing 4am…32°F, so I can officially say it’s freezing out here! Taking this brisket inside shortly to wrap and toss in the oven to finish. A hot shower for me and a few hours of sleep in my nice, warm bed…I love making barbecue.
Last edited by Santamarina; December 18, 2021, 05:55 AM.
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