Brisket, burnt ends, slaw and grocery store rolls. Had to make sure the half of this cook I’m sending to a friend is edible.
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Jim White Because I am a really heroic human being, willing to sacrifice my body to science, I would officially like to become your culinary "Guinea Pig". I am only going to do this for the good of Mankind. Please give instructions.Last edited by Panhead John; December 13, 2020, 08:37 PM. -
Mr. Bones The only sauce I'm allowed to use in our house is the sauce my wife and I have been slowly fiddling with based on her parents' recipe for Sweet Kansas City Style sauce. Like most, Heinz ketchup with brown sugar and Worcestershire sauce as the base with some chili powder and cayenne. Finished with a touch of lime.
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Took some big time liberties with Paul Prudhomme’s Red Beans and Rice recipe.
Used Rancho Gordo Midnight beans (black). Pulled pork instead of Tasso ham and smoked garlic pork sausage instead of Andouille. Other than that, I held true. I wish we could get the smell through the computer! Cooked most of the day and the house smells delicious! It’s a distant cousin but still great
Sorry about the plate, I have not received the paper plates still!?!
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ofelles Word on the street is....paper plate shortages are to be expected for the near future. However, limited quantities can be obtained at black market pricing. Go to www.thanksalotpanhead.com for more info.
Cook looks awesome!Last edited by Panhead John; December 14, 2020, 12:18 AM. -
I think ya might created a New Classic, Brother! Have ya been workin on yer own cookbook, lately???
I'll definitely believe that yer house was smellin some kinda powerful GOOD, dayummm!
No worries bout th plate, they's only two things about it:
1 It's only! half full, an
2 It ain't settin in fronta me lol!
Reallly tasty, an appealin food, Brother!
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Pulled a nice chuckle out of the freezer a couple of days ago. 24 hour dry brine. Applied a South West rub just before going to the barrel. Started with some hickory then a little cherry wood on a combo of KBB and K Pro.
4 hours in the PBC on the grate. Thin areas we’re getting probe tender. Pulled, added a little beef broth, wrapped and put in oven to finish.
Cut into chunks and tossed with a favorite sauce. Back into oven until Mrs. H started.......... well you know. It was delicious. Mashed potatoes / turnips and roasted brussel sprouts.
Last edited by HawkerXP; December 13, 2020, 08:07 PM.Comment
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Wife’s request - fettuccine alla bolognese. Rolled out some pasta sheets, cut with the fettuccine roller and sauced up with the bolognese. Served with a great glass of 2016 vintage rioja wine. Bolognese sauce was good - a bit watery for my liking but great flavor with the beef, pork and veal mix. I need to go ride 50 miles or so after the food today!!!
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painter - ooooh! Colnagos are nice! I’m on an older Cervelo S2 with Ultegra groupo. I had stopped riding the past few years, only got out occasionally but late summer I went for a ride needing to get out of the house and away from Zoom meetings...I’m riding 3-4 days a week again since that ride and it has been the best release and "get away" for the mind! Hope you can find it again! With a bike like a Colnago....you had to have been riding quite a bit! -
Wow! I’m beginning to believe that there’s a few people here who kinda know how to cook! Well done! 👍
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Burnt ends. Smoker was only at 200 for the first 3 hrs with vents wide open. Then something caught fire and it raised to 300. I think that over charred them, but still turned out great.
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My third day in a row cooking on my new, to me, performer. I’m really loving this thing! 18.5# pre trim Double R Ranch prime brisket. Dry brined, then just seasoned with black pepper. Cooked up a pot of Rancho Gordo black beans to go with it.
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That’s 3 cooks in a row you’ve done without inviting me! Next time I’m just gonna show up unannounced. I’ll bring my own paper plates.Last edited by Panhead John; December 14, 2020, 05:11 AM. -
The whole thing looks fantastic. Really nice job on that.
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Our very close friends and family do a dinner during Hanukkah every year. of course, each family celebrates the Festival of Lights anyhow, but we come together and celebrate as a group. This year was not an exception. Each of the group made sure they were okay and then we all gathered tonight.
I cooked the brisket yesterday and reheated today. My friend, Rob (Costco meat buyer) cooked the latkes. Nathan, who is my wife’s son, cooked the matzo soup. And so forth. It was a wonderful feast.
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I just gotta say it - every single picture of the cooks here today are just fantastic. What a bunch of pros!
Thanks everyone for sharing! Now I gotta go back through and "like" all of them...
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It'sColdOutsideWhat'sInTheRefrigerator miso soup
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Veal roast sousvide..
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Buttermilk brined roast chicken, creamy mashed cauliflower, and roasted brussel sprouts. Delish!
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Creating space in the freezer. Love this cut of pork which seems to only be available at my COSTCO around the winter holidays and sometimes Easter. This one has been in t e freezer since January. Dry brine 24 hours, Memphis Dust, oak for smoke, kettle with SNS at 275 for just under 3 hours to an internal temp of 138-140. Tender, juicy, just enough smoke, and oh so yummy. Some of the leftover will go into mole for enchiladas.
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Brunch?
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