Hi Folks, I've been really enjoying my new GridIron. Ribs, briskets, ribeyes, chicken, hens and cold smoking salts, peppercorns, sugars and rosemary.
The latest masterpiece is a brisket. Got a 21lb prime full packer. Trimmed down to 14lbs and dry brined with salt for 24hrs. Used more than 1/2 tsp kosher salt as Meathead recommends. Used 10 tsp.
NOTE: I cut the flat off the point and cooked them to their individual perfections.
Rubbed with Big Bad Beef rub and added 1/4 cup of Memphis dust. I know beef isn't supposed to like sugar, but this beef did. Smoked with hickory blend pellets and a smoker pro full of mesquite for 5 hours of the smoke.
Cooked the flat to 203, 12 hrs. Removed flat and cooked the point to 203, 5 more hours for a total of 17. I used the flat for a local chili cook off and a crap load of burnt ends. I double wrapped the point and towels in my Yeti for 5 hours. Still hot enough for steam to escape when unwrapped. Go Yeti. Serve the point sliced with my Smoked Corn Crimini risotto recipe, KC BBQ sauce on the side. Beef coma....
Note on burn ends: Stir fried in olive oil and added Meathead's KC BBQ sauce. A friend of mine is the executive chef at the Racquet Club of Chicago. He said the burnt ends rivaled those he has found in Austen TX. Not a bad review!
Note on chili: bastardized multiple chili recipes into my own version. Came in 3rd out of 15 in the semi round and 3rd out of 7 in the final round at Red Tracton's annual chili cook off in Del Mar CA.
Fun times.....
The latest masterpiece is a brisket. Got a 21lb prime full packer. Trimmed down to 14lbs and dry brined with salt for 24hrs. Used more than 1/2 tsp kosher salt as Meathead recommends. Used 10 tsp.
NOTE: I cut the flat off the point and cooked them to their individual perfections.
Rubbed with Big Bad Beef rub and added 1/4 cup of Memphis dust. I know beef isn't supposed to like sugar, but this beef did. Smoked with hickory blend pellets and a smoker pro full of mesquite for 5 hours of the smoke.
Cooked the flat to 203, 12 hrs. Removed flat and cooked the point to 203, 5 more hours for a total of 17. I used the flat for a local chili cook off and a crap load of burnt ends. I double wrapped the point and towels in my Yeti for 5 hours. Still hot enough for steam to escape when unwrapped. Go Yeti. Serve the point sliced with my Smoked Corn Crimini risotto recipe, KC BBQ sauce on the side. Beef coma....
Note on burn ends: Stir fried in olive oil and added Meathead's KC BBQ sauce. A friend of mine is the executive chef at the Racquet Club of Chicago. He said the burnt ends rivaled those he has found in Austen TX. Not a bad review!
Note on chili: bastardized multiple chili recipes into my own version. Came in 3rd out of 15 in the semi round and 3rd out of 7 in the final round at Red Tracton's annual chili cook off in Del Mar CA.
Fun times.....
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