Independence Day Brisket
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Independence Day Brisket -
My lovely bride made us one of our favorite dishes, green chile chicken tacos, for our dinner last night. Bone-in, skin-on breast dry brined in the morning and then coated with a mix of EVOO, oregano, and pepper. One big sweet onion sliced and quartered, and those coated in EVOO, oregano, salt, and pepper (left the salt out of the mix for the already brined bird), and placed in a foil-lined baking dish. Rack on top of the dish and the chicken baked above that bed of marinated onions. Then shred the cooked chicken and hit the onions with a few minutes of the broiler to help with the browning. Load up tortillas with the chicken and onions and dress with shredded cheese, Hatch green chile, and (lite) sour cream. Low-cal and incredibly tasty, plus super simple to make.
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Interesting method of cooking the chicken. Sounds delicious. -
HotSun My lovely bride came across the basic recipe in an issue of Sunset magazine that was lying around my folks' house the first time she came to visit them wth me (second time they'd met). We've been making it, quite literally, for as long as we've been together
Edit: forgot to mention, that was back in 2001...Last edited by DaveD; July 4, 2025, 02:47 PM.
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Hasty Bake grilled swordfish, spinach pasta with lime/tamari/garlic/habenero/mint sauce. Tasty!
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Rib cook today, The Weber Kettle is the only choice today!
Going all out for just me!
Brushed with olive oil and then a medium heavy coat of amazing ribs Memphis dust, I remember when it was called Magic dust and crack, changed the name to not offend somebody else who was using it.
I've used a lot of rib racks through the years, this one is my keeper that works well on the kettle.
And now they on the kettle, spritzing ever so often, and rotated halfway through the cook, hunks of PEACH wood
After 5.5 hours
And on my counter
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Smoked meatloaf
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Happy Independence Day! The cut was odd but they turned out great, better than most efforts.
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Happy Independence Day to my U.S. based pitmasters.
I pulled a slab of pork spareribs from the freezer last night and prepped for today. Carved them up into their respective pieces and rubbed with my standard rub (a note on that later):
Kept chilled overnight.
Afternoon cook...we had some driving around to do today, so I didn't get these on until after 3:30, but that was okay. Got the Kamander fired up, with maple and cherry (and a little hickory when I lost smoke for a little while):
I should have used my other rack, like SammyJ on his rib cook today, as I usually only use this when I have two full racks. Anyhow, there you go. Set the Inkbird to control at 225F. I started a little hot as I used too much hot lump to start, but the temps came down. I love my Inkbird controller.
Here we are about 3.5 hours in. I gave it another 30 minutes or so, then pulled (about 195F), wrapped in foil, and put in the oven that was still warm from when my DD made brownies.
I put some potatoes on and baked them at about 400F on the Kamander.
Plating, with apple sauce, baked potato:
I usually eat my ribs naked (DW doesn't use sauce), but I wanted some sauce, so I put on some Lillie's Carolina Style sauce. Put it under the broiler for two minutes, which did the trick. Not shown: salad and brownies for desert.
Ribs were great. They were a little dry coming off, but I used the drippings when I wrapped in foil and they moistened nicely while resting.
The rub, one of my own, actually has a 'error'. Somehow I mixed up my paprikas and used hot paprika instead of regular sweet Hungarian paprika when I made this batch of rub. So this has a bit of a bite, to where I made chicken tenders for my DD. Explains why my chicken salads have been hot lately, too. I have no idea how it got there, but it does explain the change in some of my recipes lately.
Anyhow, there you have it. Riblets and some of the other 'bits' will be tasty leftovers this weekend. Next up, pulled pork.Comment
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Just some classics. Very tasty - the ribs were a bit more done than I like, but still so tender and juicy, I did ribs 3,2,1 method at 229F. I think maybe 2.5,1.75, 0.875 next time
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HAPPY 4th EVERYONE!!
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After a day of floating the river, had a group of 12 hungry people! So….two tri tips with some pasta salad, RG Pinquitos that I just kind of riffed a recipe and were outstanding, with a bit salad. Then some dessert tacos my parent’s made up!!! All of this, while I wondered about what would be sold next!
Pre-sear
then the reverse sear!!!!!
And then some tacos of course!!!!!!!!!
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I’m still trying to figure out how 12 people ate off two tri tips. 🤷♂️ -
HouseHomey - they were big tri tips. I bought the biggest two-pack Costco had, right at 6lbs. Even had leftovers, for a sandwich and three different sides as well helped spread it out.
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Okay, this cook I'm going to blame on SheilaAnn . I made and canned some pork stock back in April of 2024 (click here for SUWYC), but with bones from smoked pork (ribs, etc.). A lot of the stock I make is for the DW to drink, and is usually collagen heavy. The pork stock was interesting, but not the best for drinking. Back to Sheila Ann, she suggested that it would make some great beans. I held onto one of the pints that didn't get consumed just for this cook. Here goes...
Soaked 1 lb of pinto beans overnight.
Pork stock from 4/2/2024:
Has a little too much fat, but I did my best when canning.
Carmelize the onion (small, thin sliced); added garlic and deglazed with some of my cooking tequila::
Added pork stock, bay leaves, beans, some additional water, a few dashed each of cumin, cayenne, and smoked paprika:
8 minutes high pressure, natural release.
Finished with crumbled bacon, salt, and lime juice:
Sheila Ann was right, the stock did make an outstanding batch of beans. This is what I call a one-shot cook; never to be replicated, since I don't plan to make this stock again. But that is the dilemma: do I make more pork stock like this, just for the beans?
Maybe.
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Ribs today
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Scored some fresh Mayport shrimp this afternoon that seemed to be begging for cheese grits and coleslaw to go with them.
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S’mores
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barelfly I was actually enjoying apple cider with bourbon, a touch of maple syrup, and a squeeze of lemon. One of my favorite bourbon drinks.Last edited by ssandy_561; July 7, 2025, 10:46 PM.
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