It's fourth of July weekend, so hotdogs. (Dogs are HEB's Texas Heritage Jalapeno hot dogs. I scored them and then roasted them in a cast iron pan until they had a gorgeous color. Mustard is, of course, Whataburger Mustard.)
Was planning to do this Click Brisket on the Grilla overnight, but I’m having some issues with the Grilla blowing my outlet, and couldn’t get it to go last night. Will contact them after the holiday, I think probably the igniter rod. Any rate, was gonna go overnight, but couldn’t put it together, so went to bed pissed off.
woke up early, got the bronco going, couple small chunks of mesquite, and a huge lump of pecan. Ran the Bronco at 275 to make up time. Maybe let it get to 300*. Picture from early in the cook. Started at 5:30, got it on by 6:30, went out at 1 expecting to wrap, and it’s probe tender near everywhere. Wrapped in butcher paper, into the faux cambro, and service in an hour and a half.
just based on the probe and temping all over, I think it’s a winner.
first full traditional brisket. Thanks to all the advice on the site for all the other newbs. Was not afraid of screwing it up.
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.
Flank steak tacos tonight. Did Troutman marinade from his Tacos al Carbon recipe and then hit with Meathead's beef rub. Kept it simple with onion, cilantro, lime and queso fresco. I was pleased.
Pretty sure the meat was blade tenderized. Not sure I've noticed that before from Publix.
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.
Took the leftover country style pork ribs from last night and did tacos. Ribs, shredded 4 cheese. Added more Stubbs Hickory Sauce and topped with cowboy candy and lettuce. Dortios on the side. Done cooking for about a week. Lots of seafood, scallops, shrimps and of course lobster. Cape Cod here we come.
and here sliced: so moist.
the bottom bark got thicker (I think the grate was kinda hot when I first put it on, so it cooked faster), which made some of the flat a bit crumbly, but more classic burnt end than ruined.
here’s plated with party potatoes, made gluten free for one of our guests. Potato chips for the top, and instead of condensed cream of chicken soup, we used chicken stock and Greek yogurt to make something similar.
moist, bouncy, bendy…
pretty close to nailing it.
I could trim a bit better, and not preheat the grate, and be in better shape. Also, maybe for the Bronco, fat side down.
First ever picanha. Prime from Wild Fork. Smoked it with oak on the LSG 20x42 to an internal temp of 117f then seared it on the firebox griddle to 128f. Seasoned it with kosher salt, pepper and granulated garlic. Juice was running off the board. So good, will definitely be doing more picanhas. Dino ribs go on tomorrow.
Made some boudin out of leftover pulled pork! Not too sure if it tasted like boudin because I’ve only had it once years ago. Reminded me of corned beef hash kinda. Anyways, this was my first time using the sausage stuffer and it was freakin difficult!
😂
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