Grilled halibut with salsa Verde. Grilled snap peas.
-
-
Man has it been a minute since I smoked a brisket! Can’t wait for this tomorrow! Just put it on, 250* - probably about 12.5lbs after trimming (I guess I’m more of an aggressive trimmer). But rubbed this with Oak Ridge BBQ Black Ops. I have enough left for a smaller point I purchased a few months back and then no more Black Ops….my favorite brisket rub! But cant wait to dig into this along with my Oma’s potato salad and some Rancho Gordo beans!
Comment
-
Well, didn't cook anything today, but got busy yesterday!
Made a couple loaves of sourdough bread:
Meanwhile, PORKstrami and baby back ribs were rolling outside on the SNS Deluxe Kamado:
My son and I split a rack of ribs for dinner, while we brewed 10 gallons of hefeweizen last night:
The PORKstrami (butt) however, did not finish until about midnight - I just pulled the bone out of the end, and covered the pan with foil and put it in the fridge overnight:
This morning I finally got out the slicer I got on Woot a year or two ago, and turned it into lunchmeat:
The fat seams in a butt lead to a lot of smaller pieces, but that worked fine...
And a small sourdough and PORKstrami sandwich for lunch today!
Th-th-th-th-that's ALL folks!Comment
-
Sliced and marinated porkloin.. Potatoes and grilled veggies.. topped with whiskypepoer sauce. This was the dinner on friday..
Comment
-
My lovely bride's chicken paprikash, just like her Hungarian grandma used to make... with egg noodles and green beans. Yum!!
Comment
-
Friday Night's Seafood Delight: Oysters on the Half Shell, Buttery Garlic Shrimp, Mushroom Risotto, Sautéed Spinach. Oh Yeah!
Comment
-
troymeister you are the main man. I need classes from you. -
Clawbear57 Feel free to ask me any questions any time. I am here
to help always. You can PM me anytime. Just be a little patient. I will alway answer. I always
cooked but I got better here. Exponentially...From reading Meathead's methods and from other members here...You came to the right place....You already are an excellent cook. But school never stops....We are always learning.Last edited by troymeister; April 8, 2023, 08:07 PM.
-
Easter ham, from SRF! Going in the smoker with a kiss of apple smoke.
9lbs, banana for scale, of course.Attached FilesComment
-
-
Esteemed pit masters!
This group is to be honest my #1 source of inspiration and learning online. I haven't cooked in a long time, and I guess I just needed a break. Today however I did a real nice cook that I wanted to share with yout.
Nice in the sense that: Now I know why I truly love authentic barbecue so much!
And that in itself is truly an experience. I didn't have so much to do with it, I just bought some wild game and smoked
It with oak wood in my offset smoker.
A little background
In Sweden we have 3 types of deer, listed in size order, from largest to smallest:
- Red deer
- Fallow deer
- Roe deer
I bought a cut known as roast beef (the cut, not the dish) from red deer. It was a hunk of meat weighing in at 480 grams.
I just dry brined it 2 hours before the cook (yes I know, a bit tight, but I had no option).
I fired up my offset smoker with some oak splits, and just kept it going at 120 deg C / 250 deg F.
After 45-50 minutes it was time to sear it so I just pulled the roast out and placed it directly on the burning oak splits. Flipped it a few times until it hit 55 deg C / 131 deg F. I took it in and let it rest for 7-8 minutes on the cutting board before slicing it.
So, why was this such a good cook, or rather, a great food experience? Well, for one I cooked game meat. In my personal opinion it doesn't get much better than this. It was as far as you can get from processed foods or force fed animas. Also, the tenderness and flavor of game meat like red deer is just insanely good. And finally, pairing this up with some live fire oak smoke just ticks every box. I mean: kettles are great, so are kamados, but the pure flavor you get from oak smoke in an offset is in this case second to none.
So, all I did was smoke it with oak wood, then sear over live coals, rested it, salted on the plate and served with bearnaise sauce, a mixed salad and a nice Italian Zinfandel.
And this my friends, was a match made in heaven. Again, my job was easy, but top quality game meat paired with oak splits in an offset reminded me why I started building offsets to begin with. Yes, they're big and heavy to move around. Yes, they need more tending to the fire all the time, and yes, you do need to find a good wood source. But when you do a simple cook like this, and you experience these flavors, then I couldn't help but smile from ear to ear. Holy cow, Batman, this is what it's all about!
Man, I really needed this. Thank you, Amazing Ribs, thank you pit masters in this forum and around the world. Let's keep spreading the gospel!
Let's get that fire started
My custom built pit
The red deer, getting some oak smoke
Searing directly in the fire
And the final result. Not bad, not bad at all!
Comment
-
hoovarmin You’ll need to start a new post asking for suggestions! Can’t wait! I’ve already got a few in mind as a suggestion…..😂
-
Science lab in the kitchen today. These venison hams have been curing for a month, now they will hang for up to 5 months. The process is based on a northern Italian recipe for a cured goat ham called Mocetta. Guanciale on the top shelf doing its thing. And new beer vinegar on deck—a Guinness and an IPA version.
Comment
-
Brisket on the PBC
At first I wasn't going to post anything about my recent cook, but then I decided to since it seems like it was so much different from what other people have experienced with a PBC. I got a little 10-lb Prime full brisket from Costco ($2.99/lb) so I though the cook might go faster than usual.
So I started the PBC in the usual way, hung the brisket in the usual two-hook PBC way (dry brined with Kosher salt the day before and Big Bad Beef Rub right before the cook) and threw in a few chunks of hickory. Temperature settled in around 286° and monitored the meat temp watching for "the stall". I've heard about how at the hotter PBC temp it reaches the stall in 3-4 hours. Mine took about 6 hours to stall around 158° and at that point the cooker temp was starting to plummet. I added charcoal (which I was thinking I would not have to do) to get the temp back up. It limped along at about 230° for about an hour and- a half and started to drop again. At this point the meat temp shot up to 165° so I thought it was time for the wrap.
I gave it another hour and got tired of fighting to keep the temp up, so I moved it inside to the oven. At the 9 hour and 45 minute mark since the start of the cook the meat was a fairly uniform 203° so I pulled it out of the oven, wrapped it in a towel and did the faux cambro thing.
Company arrived 3 hours later so that's when I unwrapped it and started to slice into it. It was outstanding. I should have taken videos of the pull apart juicy tenderness because my photos below do not give it justice. The flat was very good but the point was outstanding. While I'm a bit puzzled by the performance of the PBC, I guess the lesson is that if you do the right prep, smoke through the stall, wrap it (I used butcher paper), go to 200°+, and do the faux cambro thing, it all turns out in the end.
Comment
-
It is weird. Every once in a while, there will be an inexplicable cook like this, in which the temp just drops on the PBC. And its not like you could have set the vent settings wrong or something. And that bark is just gorgeous. -
I used regular Kingsford blue bag charcoal. I was hoping for the "set it and forget it" kind of cook as suggested on the website, but obviously the time was more than a PBC can last without refill (looks like 6 hours is about the max). But I am OK as it is not a major inconvenience to throw it in the oven after I wrap it (don't think smoke matters at that point).
-
I now have a solid recipe for FatHead dough
Comment
-
-
Used to buy these from Pinnons Meat Market in Rockford, IL. Now I have to buy the tenderloins and prepare them myself. But the result is still good, bacon wrapped turkey tenderloins with a kiss of hickory smoke.Attached FilesComment
-
-
Used the Gibson glaze Meathead recommends, but subbed pineapple juice, and simmered it down a bit to thicken it up. Thought I might know better and wasn’t going to wrap it, but did- wrap it that is, not know better! Paired it with my wife’s famous Mac and cheese- so good!Attached FilesComment
-
-
Balsamic marinaded pork tenderloin on the GMG Trek and some oven honey roasted carrots... The tenderloin has a little more pink than I was planning for, it's pretty tasty...
Comment
I’m so excited for brisket! Ha!
Comment