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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
He’s a radiologist, so he probably just leaves them in the MRI machine like a big Easter egg.
I recruited both of them and they just moved to town, one is having a baby any second now. Taking welcome baskets and brisket to their houses today
This you, Mr Mortisay ?
I went last week for my SIL wedding. The sauces and sides were outstanding. Thought the burnt ends and ribs were dry af. I was there at 11:30 in morning so, maybe an off day?
But it seriously tasted like something that was sitting around for a day and had been reheated.
Anyway, here is some pork I did for a couple of parties this weekend. Sitting at about 185 at this moment.
I went two weeks ago and it wasn’t great either. Sides on point, the trashed ribs or whatever were super tough, brisket just ok. My expectations in town are never that high to begin with.
Just pulled this guy
Beef ribs and pork butts for my son's birthday party today. On the smoker at 4 and getting some good dirty smoke.
not cooking a brisket, but guess what just came on?
I come asking for input.
We have a small birthday party for my son next weekend and was considering getting a taco setup for 20 people from a local restaurant but figured it might be easier to do some bbq. I mean it’s only 1000 degrees out so why not. Thinking of picking up a couple pork shoulders and doing pulled pork along with some chopped brisket I have from a few weeks ago.
Was wondering what sides to put together. Thinking pasta salad, chips, and a tomato and cucumber salad.
Any other simple sides I could put together easily for the group?
coleslaw is extremely easy (especially if you use the precut stuff in a bag)
mac and cheese is easy too
Baked beans are a two step process, pour beans into pan and heat. Obviously they can be doctored up but don't require it imo.
Couple pics from smokefest ‘22. Neither of the guys sent me brisket pics unfortunately but got rave reviews. Ribs are looking pretty good, wrapped them right after this
One really good side for summer BBQ is watermelon and feta salad. There are a thousand different varieties of it just pick the one you like the accompanying ingredients the most.
Got damn, that looks sexy.
I like this when I fire up the crock pot for some q
Hopefully not, I’m still busy getting ready
I did pulled pork and a couple smoked whole chickens for my wife’s baby shower earlier this year. Did mac and cheese and coleslaw for 30-40 people. 20 should be no problem.
Pit is complete, but I haven’t been able to get the grate for it. I’ll do them next Saturday when it arrives.
Seasoning my Traeger as we speak
Doing first packer brisket on my small Weber following smoke trails bbq on youtube. Smoke went well and currently in oven with tallow
The fucking store bought aluminum deep pan had a hole and the house was smoked out, balls
doing brisket for the first time on my pellet smoker. Bout to put it on. Wish me luck.
What’s your plan of attack
For us to wish him luck.
I did a bit of a hackjob on the trimming, but it seemed to be an incredibly fatty piece of brisket. Had to buy it from walmart as the costco brisket delivery i was told was coming never materialized. Used a standard bbq rub + msg + coarse ground pepper on top. Going in on my pellet grills "high smoke" option which should be at about 200 uncovered for 8 hours. After that, i'm gonna wrap in paper and put it in at 250 for another ~8 hours.
Fuck at in laws, will post better soon
Plug it in
I’ve been drinking. I’ll see myself out.
I think you could go to 225-250 and be fine but whatever you want to do. Franklin even says up to 275 isa reasonable target.
go by feel, not time. It could be done a couple of hours after you wrap. It could take 8 more hours
A flat pickled for 9 days for pastrami, a butt, and a block of frozen brisket scraps for tallow. I’ve never done pastrami before and I wonder if I put enough Prague powder in. This may be my last cook if the botulism gets me.
about a tablespoon to a gallon from what i have read. I have the a flat in the brine right now. Some recipes omit it completely, you will be fine.
I did about half that. If it sucks and I die then oh well. I have two more super cheap packers to experiment on.
You'll be good. The brine itself inhibits bacteria growth, might not be as pink as you expect but that's about the only thing that can go wrong. Now, dialing in a brine to the flavor you want and repeating it...good luck.
Forgot to post last night, was a little drunk and full and roped into board games with wife and friends.
NY strip roast with some blue cheese. Made a demi glace and had mushrooms and onions in the steamer above it 75% of the time it was reducing down. The taste of the mushrooms was delicious although appearance wise looked terrible as the onions turned to pulp.
Twice baked are bacon, goat cheese, and chive. Used 4oz goat cheese to 3 large russets. Will probably double the cheese next time. And the wedge salad.
I keep lurking in all the food threads trying to get hungry.
Trying to get hungry?
Those twice bakeds tho
Yeah, sick and have no appetite so looking at pics of delicious food to try and make myself hungry.
I did this and only change was added a bit of minced garlic and tossed the raw potatoes in coarse kosher and coarse black pepper with the oil. Like I said, next time adding more goat cheese.
Short Rib Plate just went on
Should’ve trimmed more aggressively but was nursing a hangover and had a tee time yesterday morning. Smoked for around 12 hours, wrapped at 165 with the tallow from the trimmings, finished at 202, and rested overnight in a cooler. Needed more rub as the bark suffered for being wrapped so long. Still incredibly delicious. Can’t wait for my offset to get here.
Spoiler: Few hours in
Spoiler: The result
At a friends house. We decided at 4 pm yesterday to do a brisket for today. Solid results so far
No wrap? Living on the wild side