Pork roast, mashed potatoes, green beans, gravy for dinner. Roast was done in oven since it was small and I didn’t want to babysit too much while working. Also, picture of spaghetti mixed with sauce. This was made last night (sauce was over noodles) for dinner. I thought it was really cute, I told my 10yo son he needed to help me in the kitchen to ‘pay’ for something he wanted me to pick up at store. At first he really didn’t want to, but as I started showing him how to crumble and cook the ground beef, he decided it was kind of fun. Essentially he ended up cooking the sauce as I put all the ingredients in so he was pretty proud of the sauce he made for dinner. I’ll let him have the win if it means he gets more interested in cooking.
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Club Member
- Sep 2017
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- NW Oregon
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RecTec 680 w/ smokebox
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Originally posted by davidrubinoff View PostSmoked a brisket last week for a football tailgate. Ended up with WAY more people and, of course, I didn't get a chance to eat. While I enjoyed the accolades, I thought I'd try again. WSM 14# prime brisket. Been on for 22 hours...Patiently waiting as people are showing up between 6 P.M. and 7 P.M. Here's where we are right now.... https://myflameboss.com/en/cooks/2458714
Not sure how I screwed up the Flame Boss to make it into 2 cooks...
One stubborn cow. Brisket ain't cooperating much either
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22hours for a 14lb packer seems long to me.
From the data, it looks like your fire either died or nearly died from ~5:30am to ~7:30am. With the fan going 100%, the temperature continues to decrease.
That's two hours that the brisket is spending at temp but not really increasing in temp. My guess is that your brisket was done hours before it reached 199F. I would suggest to start checking for PT way earlier.
Cheers! You'll get it.
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Weber 26
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I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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Club Member
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I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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FRONT SEARED PORK 'STEAKS'
These appeared to be from the shoulder, given the scapula bone. Nearing the end of my early Covid era pig from Eastern Washington.
Dry brined for 36 hrs, then black pepper. Front seared over lump and alder splits (straight from the fridge; these weren't too thick, so I wanted to avoid overcooking.)
Then into a 200 F oven for about 15 minutes, until Thermopen read 145.
Served with brown butter/sage egg tagliolini with lemon, and green beans with feta.
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Bad Hat BBQ Sure, I just patted the steaks dry with paper towels, then sprinkled Diamond Kosher salt over all surfaces, like you would if you were salting steaks before tossing on the grill. Then, I kept them uncovered on the rack, over the half sheet, in the refrigerator. It was approximately 36 hours until the meal. Even 6 hours would be OK. Simple as can be. I peppered them before grilling.
(BTW, it's pork, not beef)
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Primo XL
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Ernest Where do you source your whole Picanha?
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Dr. Pepper 3 of my local Walmart stock them
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Founding Member
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Oct 2015
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- Summerville
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http://patio-q.com.
Cookers
PitBoss. CH7;
Weber Performer with Vortex
SNS Slow N Sear
SNS Easy Spin Grate
Blessed with a screened in covered patio to cook in!
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Looks like you could use a couple of these for that bunless burger: https://www.thegrommet.com/products/...ch-bowl-4-pack
They look tasty, nekkid like that.
Kathryn
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