225F for 2 hours or 275F for 1:15. Then crisp up over the coals, in an oil fryer, or in an air fryer.
sunday was a day for meats for an appetizer we have some pork belly burnt ends. got a big slab from costco and then cubed it up. sprayed it with some apple juice about every hour or so? idk. then when finished coated it in some SLAP YA MOMMA bbq sauce the final product, also some venison sausage from a bambi that my brother mercilessly murdered. next we decided to do a beef tenderloin rubbed with a compound herb butter. first we seasoned with salt, pepper, and garlic powder. then we essentially just took a big stick of butter and rubbed the beast down; very sexually. then put a blend of oregano, thyme, more pepper, more garlic powder, parsley? idk maybe, and some other green herbs that i can't remember. and i also broke up a bunch of buttery garlic croutons and mixed it in with the herb rub. i then rubbed the girthy and succulent meat down and put on the smoker. the end product was delightful, as we also had a nice home-made horseradish dipping sauce as well that isn't pictured. the Brussels sprouts were lightly seasoned with s/p/gp and then tossed in some balsamic vinegar and cooked in the oven. the corn was boiled and the salad was tossed, as is tradition. i wanted to grill the corn but my idea was shot down by the haters and jealous people, of which there are many.
Looks amazing. Also slap whoever protested grilled corn because it's the best corn preparation by far
so true i haven't been able to find corn with the husk still on(i also haven't rly been looking that hard either,) but i mostly just slather it in butter and s/p, then wrap it up in tin foil and grill away.
Gonna do one for the GT game. Think it'd be alright if it's the main course? Or are they so rich, you'd need another protein?
in the honor of our dearly departed tandin get some color on those brussels they just look sad i cook them just in cast iron on medium-high/high
It would be a fine main course, but I loved it as just a finger food appetizer. Make them beforehand and then just reheat to snack on while your main course cooks I normally pan sear Brussels on my cast iron but was feeling exceptionally lazy and just threw them in the oven. I prob should have broiled for a few minutes to get a little char action going on
eggplant cut into bite size pieces and hit with some s&p and grilled on the egg has become a staple at my house.
https://www.fortheloveofcooking.net/2018/04/eggplant-parmesan.html Not grilled but this is the GOAT eggplant recipe
I volunteered to cook briskets for a fund raiser for a family who's daughter has a bunch of medical bills, fundraiser is this Saturday They had various people buy and donate the briskets instead of donating money and letting me just go buy em all Just got the first 8 of em 2 super trimmed, swift, 7.5 and 8 pounds each 2 deckle fat removed ones, select, 9 and 10 pounds each 2 select packers at about 11 pounds 1 swift full packer about 12 pounds 1 choice full packer that is 16.8 pounds The big ass choice packer cost less total than the smallest super trimmed Got two more coming tomorrow, I cant wait to see what they are Gunna be an experience in checking meat temps
when i moved to the south for school and learned about coleslaw ON bbq sandwiches I was skeptical if not dismissive I was incredibly wrong
Smoked some beef jerky Sunday. Had never really tried it before but it turned out to be really easy. got some top round and made several variations. Did one batch with a marinade consisting of Laoganma chili crisp, sriracha, and soy sauce. Shit turned out really really well. Kicking myself for never making it before.
Just used a slicing knife to cut the round roast as thin as possible. marinated the meat in the refridgerator for about 4-6 hours. Then set the pellet smoker to 150-175 degrees and smoked the strips on the grill grates for about 3-4 hours. Wasn't really sure what to be looking for to see when they were done but you could start to see the moisture starting to evaporate and the meat started to get that darker, waxier look. I like my jerky to have some bend and flexibility so i took it off before it got too stiff. Having some variation in the thickness of the pieces cut actually worked to my favor b/c now I have a batch ranging from meatier to crunchier.
Yea, I was wanting to get everything set up and ready Pipe repair put a dent in that Gunna have to duck out of work earlier than expected
Briskets all went on a couple of hours ago Lightning and thunder off in the distance headed this way Hasn't rained in a couple of months, an none in the forecast at all
Not sure if this is the best thread, but do we have a consensus on Chef's Knives? Looking to spend $60-$200 depending on the quality. I see Victorinox Fibrox recommended a bunch of places but a $35 price tag scares me off a bit.
I'm trying something new for low and slow on the egg. Opening the bottom vent about 2 fingers wide. Opening the daisy wheel about a quarter open. My friend told me this helps him keep the fire around 250 but that it takes about an hour to get started. Before I was just leaving bottom wide open and dome open letting it get hot then closing it and dialing in the vents to where I wanted them . I'm hoping this helps me stablize the temp for low and slow. I haven't had much luck with the egg with low and slow because of volatile temperature fluctuations. In my experience the WSM was much more user friendly and kept a temp much more stable. I think I had an air leak or bad gasket issue. Replaced bottom gasket so fingers crossed.
Always to start small and build to your temp. I budget an hour of time to get my Akorn to *250 when I need to do a low temp cook. I light half a dozen briquettes on my side burner of my grill and add them to my charcoal pile. Never fails.
It's not for everyone but a Guru makes it so much easier. Light coals, set fan to 250, walk away to prep for 20 minutes, come back to bge at 250. And it'll sit at exactly 250 for as long as you want. Even Jorts is doing it now.
Can’t recommend the guru enough, especially for an akorn since it doesn’t hold temps as well as a bge
I got the Egg Genius with WiFi, not the Guru. It’s convenient, but completely unnecessary for everything but long and/or overnight smokes