What a great way to start the day! This pic was taken at about 6:30 this morning right after I had put a 15lb brisket on the smoker. Just sitting in my garage, drinking the mornings first cup of coffee, and watching the smoke rise. Pure bliss. Anyway, down to business. The brisket was a 15lb black angus that I got from a local meat market. Not sure of the grade, but it was either an excellent choice or prime. This was one gorgeous chunk of meat! I had covered it in mustard and my go to brisket rub, John Henry’s Texas Brisket Rub the night before. B&B briquettes and pecan chunks provided the fuel for this smoke. Average temp was about 275. The entire smoke took 10.5 hours. The smoker performed like a champ. The result was fantastic! Pics below are of the whole finished brisket, sliced, and plated. Sides were charro bans and watermelon. All in all a great meal with plenty more to come. It was only my wife and I tonight so I have a lot left over for future cooks. I see brisket tacos in my very near future….
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What a great way to start the day! This pic was taken at about 6:30 this morning right after I had put a 15lb brisket on the smoker. Just sitting in my garage, drinking the mornings first cup of coffee, and watching the smoke rise. Pure bliss. Anyway, down to business. The brisket was a 15lb black angus that I got from a local meat market. Not sure of the grade, but it was either an excellent choice or prime. This was one gorgeous chunk of meat! I had covered it in mustard and my go to brisket rub, John Henry’s Texas Brisket Rub the night before. B&B briquettes and pecan chunks provided the fuel for this smoke. Average temp was about 275. The entire smoke took 10.5 hours. The smoker performed like a champ. The result was fantastic! Pics below are of the whole finished brisket, sliced, and plated. Sides were charro bans and watermelon. All in all a great meal with plenty more to come. It was only my wife and I tonight so I have a lot left over for future cooks. I see brisket tacos in my very near future….
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London broil, griddled zucchini with Italian dressing marinade, and good old beef rice a Roni. Not too fancy but it's Tuesday after all.
Also, got one of these fancy tik tok ice cream machines the other day. Works really well, but have to play with the recipes a bit. Basically make your mix, freeze solid, and a drill press with a blender blade chops it up into ice cream.
Vanilla
Strawberry
WIld berry sorbet
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Tonight I did a variation of my go-to salmon stir-fry (https://pitmaster.amazingribs.com/fo...salmon-stirfry).
Instead of my normal sauce, I used one from Chili Pepper Madness: https://www.chilipeppermadness.com/r...hujang-noodles
The sauce is gochujang, soy sauce, sesame oil, lime juice, and garlic.
Here we are after the vegetables, noodles, and salmon have been stir-fried.
And here we are after the sauce is all mixed in.
And plated up. (I do love my toasted sesame seeds!)
This was really good. It is warm, but not spicy. The sesame oil really mellows out the gochujang. There may be just a bit too much sesame oil or perhaps the one I have is very flavorful. I think next time I will reduce the sesame oil by one tbl and increase the soy sauce by one tbl. I also think I will try replacing the tbl of lime juice with a tbl of rice wine vinegar.
You also don't need any cornstarch in this; the gochujang is plenty viscous and clings nicely to everything.
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Experimenting with Duck Phat! Good enough for ducks so must be good enough for trout!
edit: updatin’ pics as I cook 😁
oh boy, that was good! gonna go back to secret spot on Thursday!Attached FilesLast edited by smokenoob; July 11, 2023, 07:59 PM.Comment
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I was honestly just gonna have a nice quiet evening alone tonight, just me and a salad. Then, WillTravelForFood had to go and start a sausage/bratwurst post. 🤬 Damnit I thought! After all the discussion about bratwursts, sausage and hot dogs etc., it was all over with. I actually left home and went to Kroger for some brats. 😳
Brats really aren’t that popular in Texas, but there’s a good number of people who do make em. I’ve only made them a few times myself. Picked up some Johnsonville Hot and Spicy brats, these suckers were good! I haven’t seen them offered in a spicy version before. I also sautéed some purple and yellow onions with beer and butter on the grill…👍 I had recently bought some andouille sausage in Lafayette at the Best Stop and decided to grill a link of that also. Damn was that stuff good! I’ve always used andouille as an addition to red beans and rice or gumbo, never smoked it on the grill before. This was fantastic folks! I smoked it and the brats at a high heat off to the side with a chunk of hickory. The andouille sausage was so good that I’ll be putting it in a regular rotation for sure. For the folks going to the MeatUp in Lafayette, you’re gonna have to get ya some of this…fo sho!
The andouille sausage link is huge, the size of a large link of summer sausage
Last edited by Panhead John; July 11, 2023, 08:20 PM.Comment
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Butts and Brisket on the KBQ last night! Smoked these up, vac sealed and froze them for use next week up north in the Taiga.
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Homemade meat and cheese ravioli with Tuscan-style cream sauce.
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It ain't BBQ but it is 95 degrees in Manassas. so I decided to visit a local seafood shop CROSBY's ...( higly recommended)
Pan Seared Cod w/ White wine/ Mustard/ Caper sauce and grilled mix of veggies...I ain't Mosca but I am tryin'
real hard....
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Here are the two chuck roasts (around three pounds each) I cooked today for Lisa's students. They were outrageously expensive at Publix, but at least the marbling was out of this world.
They were dry brined overnight and then hit with Meathead's Red Meat rub. Cooked around 275 (I let the cooker take its time getting up to temp for more smoke time from the hickory) to around 200 or so. They made beautiful little meteorites.
Both probed like butter and were very easy to pull after a couple of hours rest wrapped in foil in a cooler.
Turned out great and was very popular.
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A nice Father’s Day gift from my son. Fired it up first with some carnitas. Then beef and chicken burgers, mushrooms, hash browns, peaches and butternut squash.Attached FilesComment
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Forgot to post this the other day, cooked up some thighs and drums on the charcoal. Skin got a little darker than I wanted but tasted fine just fine!!
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Chicken and cabbage/vegetable Stir Fry on the BGE. The Garden is just starting to be ready so here goes!Comment
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