Juicy Brisket
-
-
Catching up on some past cooks...busy with fall activities, etc. This is from last Sunday. I had a roaster in the freezer that I wanted to roast with the vortex and chicken stand. Well, I can't locate the chicken stand, which is a bummer, so I had to spatchcock instead. Spoiler alert: errors were made.
Brined for about 4 hours or so in a 3% brine, using some advice on poultry brining from Henrik a while back. That worked out nicely.
Rubbed with my Badia rotisserie mix, which has some salt, but not too much. I could not find my chicken stand, so setup the Kamander for indirect roasting (sorry HB), and cut the spine from the chicken, removed the kidneys, and started roasting.
Lump charcoal, hickory chunks for smoke. Note in the picture above the heat deflector...this comes into play later.
Roasted at temps between 325 and 375. Everything went well, but since I haven't done this in a while, I stupidly forget to put either foil or another pan on top of the heat deflector. Cook went along nicely, but the drippings started to burn, so the chicken ended up having an unpleasant acrid taste in the end.
Not the worst job I've done, but nothing to write home about.
Plating: off the shelf Spanish rice and steamed broccoli.
Fortunately the off-putting burnt taste didn't penetrate into the meat much. Eesh...rookie mistake, though. My DD had never had Spanish style rice, so this was a hit with her, and the broccoli was perfect.
More things to post soon....Comment
-
Went off the the res with this pair of boneless pork shoulders. Fast, direct heat, sort of Carolina pit style. Saw a YT vid of Evan LeRoy doing a pork shoulder this way and had to try it. 5 hours vs 10+.
Dry brine overnight, tied up, then coat in coarse black pepper. About 3 hours at 350F to hit 175F internal, then foil boated until pulled around 200F internal. Rested an hour or so in 150F oven.
More pork roast like than low/slow. Great bark, juicy and easy to break apart/pull.
The Keveri is super efficient. Check the charcoal and ash after a 5 hour hot cook.
Comment
-
Pork tenderloin burnt ends?
Looks great, but very dry and the coating was over cooked and a little bitter. It was my try to do something different with a tenderloin. I guess its another case of me having to eat my failures. Lol
Comment
-
Today was Chicken Thighs and Brats. Why those two things? Because I had sauerkraut to use up, chicken thighs to use up, spices I need to use up., and I've been dying to get into several of the sauces I got as part of the gift exchange last year!
Spices on the brats: Penzey's pepper and kosher salt, with a neutral oil. Honestly, brats don't need much more than that, I've found.
Chicken thighs: Two spices, Penzey's Galena, and Penzey's Barbeque spice mix. Three each. Paired with the two sauces I've been holding back on... Auntie El's Smoky Rib Sauce (on the BBQ spices thighs) and Auntie El's Sweet Mesquite Molasses Barbecue Sauce (on the Galena thighs).
Penzey's BBQ spice mix has salt, so I didn't dry brine the day ahead on those three thighs. The others, with Galena, I did, since it's no salt added. The rubs were added 6 hours before the cook.
Chicken thighs were cooked on the Weber with the Rotisserie, brats on the Pit Barrel, both with apple wood chunks. Both finished roughly around the same time. I finally timed something right... thighs were basted (while on the grill) nd served with their respective sauces.
I let the brats and chicken hold in the oven until I finished smoking the sauerkraut and gold petite potatoes. The gold petite's were parboiled, then both the potatoes, with Penzey's Revolution, and kraut were cooked over the pit barrel, but the potatoes were taking longer (the barrel was winding down), so I finished them on the stove top.
All in all, a really good meal, with plenty of leftovers to carry me into the week, and take care of lunches.
Chicken Prepped with spices and a neutral oil:
Sauces! These were way good! So glad I thought to break these out!
Rotisserie time!
Brats on the Pit Barrel:
Brats done!
Thighs finishing up, before glaze:
After glaze:
Sauerkraut on the Pit Barrel, smokin' away:
Taters on the Pit Barrel.
BBQ Sauces are set up:
And finally on the plate! It was a LOT of food, but I powered through it!
All in all, a really good meal even though I was cooking for five and only one was eating. The rotisserie for the Weber is such a great tool to have especially for chicken, it hands-down beats having to flip-flip-flip, temp-temp-temp chicken over charcoal or on a gas grill/griddle. I literally have it timed out at this point, so I don't even need to break out the ThermoPen until I'm within maybe 10-15 minutes of pulling. Add to that, the smoke flavor you get, it's my go to. The brats, I learned years ago when I got the Pit Barrel, that smoking those was the way to go. Nice snap on the bite, cute little smoke ring, and flavor, flavor, flavor. My favorite way to cook brats over every other way I've used.Comment
-
I've used it several times, and it's been fine on chicken and pork. It's not as spicy as I typically like my rubs, but the flavor is there. It's easy to add a dash of cayenne if I want. I grabbed the little half bottle to try out, and may go for the regular size next time I'm in the store.
Edit: Our local store is still doing the tasters, but the staff was pretty much recommending it when I told them how I was cooking stuff.Last edited by dpearce; Yesterday, 08:05 PM.
-
From two weeks ago....I'm going to call this a 'dry marinade'. I cubed some loin steak, mixed with my #1 beef rub/seasoning, and let it rest for 24 hours. Not quite dry brining. Skewered and grilled on the HB with a chunk of hickory for smoke.
Nailed it. Perfectly medium-rare all around.
Plating:
White corn with elote seasoning, black beans, jasmine rice, and farofa. Very happy with this one.
Comment
-
What we call an “Albuquerque Turkey”! Or a grilled cheese with turkey and green chile. Went to an all gluten free bakery while in Santa Fe yesterday and picked up this loaf of brioche (along with too many treats!!). Been a while since I’ve had an Albuquerque turkey!!
Comment
-
Dino ribs on the Cypress Grill. 48 hour dry brine, light coating of Lawry's, fine and course black pepper. Hickory, cherry, and mesquite chunks buried in the lump charcoal. Came out melt-in-your-mouth tender.
Comment
-
Lions won. Dallas lost. Looking for a Skins win. This smoked chuck roast chili definitely won tonight. Thanks to Malcom Reed. I've used his recipe countless times and it never fails to please.
Comment
-
I've been wanting to make tuna noodle casserole for a long time, so I collected the ingredients and made this last weekend:
Only one pic, plating was just more of the same. Just a few notes on this:- Egg noodles, tuna, cream of mushroom soup, peas, milk, and butter-toasted panko breadcrumbs.
- I split the casserole into two smaller casseroles (and a large ramekin), one to freeze and one to eat.
- My DD had never had a proper dinner casserole (Gen Alpha, you know), so this was her intro. She liked it. We will do this again, but with chicken.
- Used a store brand mushroom soup; Campbell's (or homemade) would have been better.
- If you grew up Catholic, this was a staple on Friday's during Lent for a lot of us. Comfort food for a cold night.
Comment
-
Steak Salad made with Marinated Flank Steak with all the fixins'.Comment
Comment