Finally had time to smoke the American Wagu brisket we got at Sam's for $6.99 . Smoked to 170 in the HB over Kingsford and some small oak pieces. Wrapped in peach paper and put in my dear late Mama's lidded roasting pan and finished to 200 in our oven. I let it rest awhile and boy was it tender ! After all said and done, It took less that 10 hours . It was about 15 lbs to start and I used my Secret Santa knives (Thank you SS) to trim about 2 lbs of hard raw fat off of the top . The brisket slicer was nice to cut into serving pieces after finishing. It will likely be the last Wagu for us (being Angus ranchers) though 
because of the extreme amount of fat still in the meat. I collected about 4 cups of fat from the pan and the meat was still loaded with it. It was fork tender though. My health conscious family gave me a bit of side eye and I think my arteries even did it to me. But the salt, BP and garlic pdr rub on top of the mayo rub sure tasted delicious after all said and done.
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Chicken Breasts stuffed with Prosciutto, Mozzarella and Spinach!
Butterflied three chicken breast and seasoned. Placed a mixture of chopped prosciutto, fresh mozzarella, and fresh wilted spinach on one end and rolled up securing with butchers twine. Added a little olive oil and seasoned the outside. Lit the grill and stabilized around 375°F to 400°F. Seared direct on a hot cast-iron pan and then moved to the indirect side. Cooked until reaching 162°F to allow for carryover to 165. Made a quick sauce, comprised of shallots, marsala & dry white wines adding in a little butter. Reduced and poured over chicken. Delicious!
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Thank you very much fzxdoc. Easy to do but greatly appreciated!
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Steak and shrimp lunch. No pictures of the shrimp while I was cooking them on the GrillGrates…too busy.
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Sauna night brisket! B&B Lump charcoal with some oak splits. The BGE is a champ in these frigid temps. LFG.
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IDK, if it was the cold conditions and the BGE giving this brisket some extra love, but this was one of the best briskets I have ever made. I think I am going to go full circle and not separate the point and flat. I also took this baby off when it she hit 195 or so. That is my new temp to take it off the pit. TWBarbecue Elton's BBQ
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Sous Vide & Smoked Tri-Tip Pastrami
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bbqLuv the rub is our recipe, originally based off Meathead's old pastrami rub recipe except a lot of the pepper is replaced with juniper berries. (We're not big pepper lovers). Here it is in metric measures:
11g Pepper Corns
21g Coriander
7g Mustard seed
20g Juniper Berries
GRIND&MIX IN
30g Brown Sugar
6g Garlic Powder
8g Mustard Seed
10g Cracked Pepper -
That is gorgeous! (I should try tri-tip for pastrami one of these days.)
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What do you do when you’re making meatloaf for dinner, but life happens and you end up with only 30 mins of cook time???
MEAT WREATH!!!
Instead of a 4+” thick loaf, I rolled the meat out into a 2” snake and set it on a raised basket for better air flow. Tossed this bad boy into a 400° oven for about 30 mins.
Fastest Meat Wreath I’ve ever made, and everyone said it tasted great. Served with rice, broccoli, and green beans.
Last edited by Santamarina; January 21, 2026, 05:56 PM.Comment
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As with everything in my life, getting a bit of a late start on this. 3.5 lb prime chuck roast in its salt & prague powder brine for eight days.
I should be on track to smoke it Sunday the 31st.
And we Star San'ed everything correctly this time.
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SheilaAnn I know, when I saw it at HEB I just had to grab it. Big, but not too big....and even thickness with great marbling.
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I had 2lbs spicy sausage that I had to cook. I had never experimented with making Louisiana dishes. I made a chicken and sausage jambalaya. Was good but I got some great ideas for how to improve it the next time. But my proudest experiment was the sausage and shrimp gumbo. Oh man, it hit. Now I’m ready to get some ingredients and make a more Nawlins type gumbo. I was intimidated by the thought of making the roux but it was very zen stirring the ingredients in the big skillet.
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Everyone bought up all the bread, milk and eggs. They left the onions for some reason...
Using the seriouseats recipe...
Caramelized the onions yesterday with double the butter called for, it took forever since my wife left the big pot at work. Added 1/2 cup of sherry and cooked off the alcohol, then into the fridge.
Smelled slightly of alcohol still today, so added 1 cup of chicken stock to boil that off and protect the onions, then added all the regular stuff.
For whatever reason we don't have ACV in the house, I opted to use some balsamic and fish sauce instead.
The store was out of grueyere so I got some swiss to shred.
Best onion onion soup I've made to date. Only changes were using equal parts yellow, white, and vidallias... the 2 day cook, and the vinegar substitution. I couldn't tell you what of that made the difference so this is the way I'm rolling from now on.
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Made Spanish tortilla today. Came out great. I used the Gritzer serious eats recipe.
edit: recipe link https://www.seriouseats.com/tortilla...melette-recipe
Last edited by gboss; January 24, 2026, 03:18 PM.Comment
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What winter storm? Shoot im in flip-flops. Chili coco rubbed chicken, green beans, cheddar cracklin cornbread.
Last edited by texastweeter; January 24, 2026, 06:41 PM.Comment
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In the Good Morning thread today, Oak Smoke mentioned chicken and dumplings for a day like today, the snowmageddon that is blazing across the country.
It inspired me to do the same, although, no snow whatsoever to this point. But………rain and cold made this dish a perfect fit for the day!
Green Chile Chicken & Dumplings - the roasted GC adds so much to this dish! Also used gluten free Red Lobster biscuit mix (minus the cheddar and seasoning) for the dumplings! Bonus…..there’s enough left for dinner tomorrow too!!!!!
Last edited by barelfly; January 24, 2026, 07:42 PM.Comment
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I did a January Thanksgiving for The Big Storm.
Clockwise from upper left: turkey/mushroom gravy, green beans with walnuts, stuffing/dressing, mashed potatoes.
Turkey breast in the oven. I did an overnight wet brine, a spray of olive oil, and a shaking of Bell’s Seasoning. Toothpicks hold the skin on.
Plated. I snagged a nice piece of crisp skin, Mary Joan doesn’t eat it.
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