-
First brisket of the season for me.
Comment
-
Brat base, pepperoni quiche.
Real men do eat quiche.
Comment
-
Pulled beef.
I took a chuck roast and dry-brined it overnight with Meat Church's Holy Cow and Killer Hogs The Hot Rub. Then on to the PBC for about four hours with some cherrywood and hickory...
I let it go until it hit the stall around 160 F. I probably should have pulled it once the bark was set as it started to look like it was drying out. (Yeah, the shape of this roast was a little wonky.)
As it was a Select roast, it needs a little help. Into a pan it went with 16 oz of water mixed with 1 tbl of Better than Boullion and four pats of butter (because, butter). The BTB stuff is legit....I may never go back to store-bought beef broth/stock again....incredible and surprising depth of flavor.
It took about another two hours for the roast to hit 210 F, at which point it shredded easily. I also mixed in a little bit of the reserved broth mixture.
Only one way to serve this.....bun, beef, Stubb's Spicy BBQ sauce, more Trappy's sliced jalapeños than should be legal, and pepper jack cheese.
Yum!
Comment
-
I agree, Michael. Pulled chuck is, to me, as flavorful as brisket without all the brisket drama. No trimming, no tallow making, no taking a chance on a dry flat, just delicious pulled beef every time. You've got the hang smoking chuck so well! I make way more pulled chuck than brisket. Chuck is great in tacos, enchiladas, chili, Philly sammies, etc, with lots of beefy flavor. Brisket is delicious too, but chuck is easier for me at least.
Kathryn -
fzxdoc And I don't have the patience to tend a fire all night for brisket, so I've been doing my briskets in my pellet grill. The chuck roasts I do in the PBC, of course....which means I'm actually getting more smoke flavor with chucks!
-
I made Greek-adjacent food tonight. Chicken thighs with a spinach, chickpea, and sweet potato salad.
Comment
-
texastweeter Ha! I don't think so -- but I might need to look up some Albanian recipes soon!
fzxdoc it is! Store bought, but delicious!
-
Wibs...I don't smoke Wibs that often, but when I do.... Weber 22 with SnS...B&B Oak Briquettes. Approx 5 hrs +/- 250°.
Served with Delicious Minnesota Black Wild Rice....Blanched Asparagus with a Dijon Lemon Vinaigrette.
Comment
-
I think you're family will be asking for ribs more often. They look great.
Spring asparagus--the food of the vegetarian gods. So good.
Last week, in a desperate dinner hurry, I "blanched" some asparagus tender crisp in the microwave, wrapped in wet paper towels, an old Alton Brown trick, before adding the homemade lemon dijon vinaigrette. Like minds, sort of. Anyway, the nuked asparagus turned out (surprisingly) perfectly cooked and delicious. I may stop roasting them for a while.
Kathryn -
...continued from my previous comment...
I called this method "an old Alton Brown trick" because as you can see, he still has hair in this video.
K.
-
Pre coldsmoked bone-in porkloin.. Served with baked potatoes and salad.
Comment
-
Putting some smoke on this desalinated corned beef for some pastrami…..timed for 4 week fermented kraut that is ready on Tuesday!
Comment
-
Shamelessly double posting my B'Day cook !!!
Steak and shrimp, what else can a poor boy eat on his Day??? 
Comment
-
I made a batch of pickled jalaepeno. It my S.I.L.s birthday later on this week. He loves these. So as I did last year, happy birthday Brian.
OK update. I pulled a 2.8# chuck roast out of the freezer. Im going to do Poor Man's Burnt Ends on Tuesday. He enjoys them, too, so I'll split them with him. He's a great son in law. Always there for us. I'm beyond stuff I used to do he will do. I enjoy showing my appreciation. And food is always the best way to express it as he likes my cooks. Pictures will be shared.
Update 2; Life and weather, more life got in the way of the Burnt Ends cook today. I have 2 days of medical appointments coming up. So bottom line Saturday is the day. He'll get the candied jalaepenos Thursday. Then sometime this weekend the Burnt Ends.
Last edited by RichieB; April 30, 2024, 08:22 PM.Comment
-
This griddle…..if you are on the fence on getting one…do it! You won’t regret it! The food is outstanding…the clean up is so simple!
Brunch for the wife and I - potatoes, sausage patties and over easy eggs for the wife and sunny side up for me. Only bad thing was breaking one egg somehow…
Comment
-
Yessire indeed it looks good... And yessire.. i want myself a Blackstone or similar... 😍 -
bbqLuv - just dropped them on the surface and let them cook. Still trying to figure out the surface temps and knob control, on low the temps were too high from temp, so turned off the heat on the right and let them cook. The underside of the yolk was cooked a bit, I like them completely runny, so will try higher temp for a quick cook next time.
And thank you all! Have been enjoying this cooker!
-
-
Yesterday for National Ribeye Day I came out of my semi retirement from cooking and threw down two ribeyes on the kettle, along with some artichokes on the Genesis….
Comment
-
hoovarmin thanks, haha. What is not pictured is the nest of black ants that was on top of the Genesis when I pulled the cover off. A hose and some spray cleaner knocked them off, some inside the lid started coming out when I cranked up the heat. A good brushing and cleaning of the grates and I didn’t see any ants before laying down the artichokes…. 😅
-
-
My sweetheart cooked today, Roast Chuck, night fatty tasty Chuck
Comment
-
Whitetail Deer Backstrap marinated in BBQ Sauce and Italian Dressing. Ex-stepkid requested.
Comment
Comment