Some smoked beef chuck ribs on the grilla og. 250 until done. Veterans bbq beef rub. Sublime.
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Dr. Pepper these were the creekstone chuck ribs that reg feature in their sales. Would highly recommend. -
texastweeter one of these days ill knock out a brisket that looks like something people post on here but it hasnt happened yet!
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BBQ is obviously the best way to start the new year so we decided to do a Texas-style 18lbs prime brisket. After reviewing Franklin's Brisket Masterclass, the brisket went on the MAK 2-star just as the ball started to drop in NYC.
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We started at 255 and after three hours the temp was bumped up to 265.
At 07:30 it was looking good after a spritz.
The brisket was wrapped in butcher paper at around the 9-hour mark and was pulled at 11:30 with the IT at 201. We pulled it based on how it felt vs. the internal temp.
This was our first brisket on the MAK 2-star and it was awesome. Nice bark, good smoke flavor and very moist.
Definitely a great way to start 2022. Happy New Year, y'all!Comment
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Last night (NYE) -- chicken in the style of porchetta (boned, flattened, covered with prosciutto and shallots and spinach, rolled up, trussed in its own skin, roasted.
Today, brisket. (see video) With black eyed peas, because my late father, a new orleans native, insisted on a dish of hopping john every new years day. Also, prosecco (does brisket go with prosecco? I guess we'll find out.) And cream puffs. Because Mrs. Sharq makes the best damn cream puffs ever.
planned brisket for twelve, but only five people have stuck around for diner, so there's about to be a lot of pretty smoking leftovers here in southeast RI...
fast and slow fires:
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It turns out I owe everyone a huge apology. In doing some pantry straightening earlier in the week, I discovered that I only managed to cook half of my Super Lucky 2021 Black Eyed Peas from Rancho Gordo. I'm sure that's why 2022 is starting just like 2021.
The only proper offering for salvaging things was to cook them up with the glorious ham bone I saved from our Christmas double smoked ham.
Our greens this week from the CSA were spinach instead of collards or turnip greens, but I went with it.
And I always put the rice right in my Hoppin' John so that it's a one-dish meal.
Happy New Year, everyone!
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Beef tenderloin with Brussels and bacon with a honey pepper glaze.Attached FilesComment
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cboss made peas and collards for New Year's Day. I contributed smoked turkey and there were some homemade bacon ends that got used.
Browned butter cornbread.
Did a New Years Eve brisket Thursday into Friday that also came out very well.Attached FilesComment
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Dr. Pepper this was trimmed in the "Aaron Franklin" school of 'don't cook what won't turn out"
Dry brine a day ahead. On a rack in a hotel pan. Covered.
Akorn smoker. JD hardwood lump. Backyard white oak for smoke.
Salt, pepper, little bit of lawry's.
200-225F pit temp to start. Water pan. Get the thick smoke out of the way. Cold meat from fridge to grate. Wrap tightly when bark looks good. Cook until floppy. Rest and serve. This was a Costco prime packer. -
frailinryan thank you!
The brisket was also "wet aged" (sat in the fridge until I had the opportunity to cook it) in the cryovac packaging for about 40 days. No idea if this made any difference in taste. I bought it because it was inexpensive and I knew I could hold onto it for a while before cooking it.
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I was able to cook rib roasts for both Christmas and New Years. This one was twelve lbs with bones. I smoked the rib bones on New Year's Eve. The roast was dry brined for 24 hours, then covered with Mrs. O'Leary's Cow Crust. I smoked it on the kettle around 225 deg until internal temp of 115, then seared it over the Slow N' Sear.
Happy New Year!
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My Michigan Wolverines got boatraced by Georgia last night but at least we had some good Buffalo wings and smoked Texas chili to enjoy.
Oven baked wings with your standard Franks and melted butter buffalo sauce.
Chili was my standard Texas chili but was made with leftover smoked brisket. Served with rice, cheese and Fritos.
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Coq Au Vin. As taught to me by a true classically trained Chef. After many tries...I finally got the flavor and texture right as intended by Julia Childs and others. Mrs. Troymeister (Linda) told me this was as good or better than the other side of the Pond.
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Bacon & Maple Bourbon Glazed Pork Tenderloin with Collard Greens & Potatoes, Cabbage Steaks, and Crab Cakes for the 1st meal of the New Year. Black-eyed Peas were devoured in some "Cowboy Caviar" earlier! Wishing everyone a blessed, healthy and prosperous 2022! #twbarbecueAttached FilesComment
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I did some pork rib chops on my new Chimp and they turned out excellent! I stumbled upon a recipe by Susie Bulloch (Hey Grill Hey): https://heygrillhey.com/smoked-pork-chops/
I also used her sweet rub, which went very well with the pork. (It is brown sugar heavy and to me, this gave the pork some candied notes that were really interesting with the rest of the spices, especially the smoked paprika.)
You can't get any simpler than this. Kicked the Chimp up to 225 F, patted the rub on the chops and in they went for about 90 minutes. Susie remarked that one technique to try to get moister chops is to cook them low and slow. I do think it made a difference, especially as I am used to cooking chops at 400 F in the oven. These chops were not dry at all and if I hadn't made them myself, I would have thought I had brined them! I pulled them at 145 F.
I debated whether or not to forward or reverse sear the chops (she presents this as an option in the video for the recipe), but I elected not to. I think this turned out better not sear (I didn't miss the sear at all) as the sugar might have burned using this particular rub.
Perfect meal when you want something simple, cheap (the two chops were $4.66 total), and easy if you've got the time to do it low and slow.
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Blackened catfish with a side of blackened shrimp. Oh yeah.
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Last night my wife cooked herself some salmon while I opted for a thick pork chop. I front seared the chop turning every 30 sec, and when I was satisfied, I put it on the indirect side. It was pulled at 139°. Sides were asparagus and taters fried with chopped garlic and sliced onions. One of the better chops I have cooked because it turned out very juicy. I let my wife try it and she thought it was good.
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I will investigate. See you topic here: https://pitmaster.amazingribs.com/fo...pearing-photos
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Brisket burnt ends with a leftover point and Texas caviar with Rancho Gordo black eyed peas.
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Jim White It’s a NY Times recipe that I saved to Paprika. I appear to be out of free views. Here’s a link to the page with the recipe. I followed it pretty closely except used dry beans and doubled the black eyed peas and didn’t use black beans.
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Made HeyGrilHey's Hot Dog Burnt Ends for a NYE party on the PBC...definitely a keeper recipe...
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texastweeter they came out really good. My sister said they are a keeper, which is saying alot...
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