Cooking

[THE GOLF GUY]

On 2/3/2024 at 8:59 PM, sirchunksalot said:

I know, right? There's nothing better than a good ribeye. I will say it works out great for me, I don't have to share. 

Medium rare please

Edited February 12 by THE GOLF GUY

[No3PuttLaLa]

14 minutes ago, Rob Person said:

Never had that before. Is that just the breast tenderloin?

Yup! Just thinly slice the breast, lightly season, and throw on top. A few less geese to poop on the greens of your local courses

[THE GOLF GUY]

18 minutes ago, Rob Person said:

Never had that before. Is that just the breast tenderloin?

I’d love to try those

[sirchunksalot]

12 minutes ago, THE GOLF GUY said:

Medium rare please

That's about where I like it. I don't mind it being a little bit toward medium, but for this one I cooked it to 130° and it might have gotten up around 135° before I took it off the griddle. 

Also, I finally assembled the smoker I bought before Christmas. It's been cold around here so I wasn't in any hurry to get it together. Now that the weather is getting better I figured it was getting time to prepare myself for smoked goodness. 

I don't have any photos of it as it was getting dark by the time I finished. 

[racingdaly]

I didn't have anyone coming over for the game, but I used it as an excuse to cook my 9-year-old's favorite foods (and, frankly, some of my favorites).  Some cherry-wood smoked baby-backs and pecan-wood smoked wings.  Both turned out awesome.

[Rob Person]

13 hours ago, racingdaly said:

I didn't have anyone coming over for the game, but I used it as an excuse to cook my 9-year-old's favorite foods (and, frankly, some of my favorites).  Some cherry-wood smoked baby-backs and pecan-wood smoked wings.  Both turned out awesome.

Can nver go wrong with smoked wings!!!

[Owengeorge13]

Snow day chuck roast,smoked like a brisket…

I’ll try and have a better plating photo later.  
 

(mashed and green beans as well)

Edited February 14 by Owengeorge13

[Owengeorge13]

Made pulled beef instead of brisket style.

[Rob Person]

3 hours ago, Owengeorge13 said:

Made pulled beef instead of brisket style.

Love making poor man's brisket! But of course these days a good chuck is not cheap!!!

[MattF]

7 hours ago, Rob Person said:

Love making poor man's brisket! But of course these days a good chuck is not cheap!!!

Pound for pound it's cheaper buying brisket than chuck.

[Rob Person]

1 hour ago, MattF said:

Pound for pound it's cheaper buying brisket than chuck.

Yup! I make my own tallow from the fat, and the fine blade trimmings make for good cheese steak sandwiches! I usually split the point and the flat, as we don't eat enough to justify smoking the while thing.

[Preeway]

1 minute ago, Rob Person said:

Yup! I make my own tallow from the fat, and the fine blade trimmings make for good cheese steak sandwiches! I usually split the point and the flat, as we don't eat enough to justify smoking the while thing.

Leftover brisket is the best. I usually cut it up into 1# increments and then vacuum seal and freeze. Use it later in chili. So good. 

[Josh Parker]

6 minutes ago, Preeway said:

Leftover brisket is the best. I usually cut it up into 1# increments and then vacuum seal and freeze. Use it later in chili. So good. 

Brisket chili is the best!

They want so much for briskets right now though

[Rob Person]

1 minute ago, Josh Parker said:

Brisket chili is the best!

They want so much for briskets right now though

Brisket tacos, brisket nachos, brisket stew, (beginning to sound like a Forrest Gump line)

[Josh Parker]

Just now, Rob Person said:

Brisket tacos, brisket nachos, brisket stew, (beginning to sound like a Forrest Gump line)

Haha!

I'm making some cheesesteaks tonight.

[Muckinfiddle]

I've been slacking on posting here and on the website in general but I'll catch up a little bit I guess...

Italian baked rice dish with my smoked cheese.

Pan Baked lasagna casserole

Sous vide prime rib for Christmas that was reverse seared on my kamado grill soapstone at 800°...

[Josh Parker]

We made Philly Cheesesteaks last night and they were amazing. Of course being from TX we added jalapeños and ranch.  Wife made bread from scratch and it may have been the best bread I have eaten. 

 

[taylorjonasher]

Made some Atlantic salmon a week or back with a lemon butter sauce. My wife hates fish so I won a second filet! Forgot to take an after, but had a nice little touch of light pink in the middle - nailed it!

[Rob Person]

7 hours ago, taylorjonasher said:

Made some Atlantic salmon a week or back with a lemon butter sauce. My wife hates fish so I won a second filet! Forgot to take an after, but had a nice little touch of light pink in the middle - nailed it!

We love grilled salmon! I make my own glaze with a little bit of honey butter, bourbon and some smoked paprika and it comes out amazing. Top bad its so costly these days.

[Headhammer]

Hear me out- BBQ chicken pizza, but the chicken is the crust! #Mindblown

[Muckinfiddle]

15 minutes ago, Headhammer said:

Hear me out- BBQ chicken pizza, but the chicken is the crust! #Mindblown

Is it really pizza then? Is it pizza because it's cut in a triangle? Then all pie would be pizza... I'd say it's a giant chicken melt patty...

Edited February 17 by Muckinfiddle

[Dead Solid Bogey]

10 hours ago, Rob Person said:

We love grilled salmon! I make my own glaze with a little bit of honey butter, bourbon and some smoked paprika and it comes out amazing. Top bad its so costly these days.

Times have very certainly changed… Eons ago, a buffet style serving tray of Salmon cost just $5… Additionally,  got spoiled a little over 1/4 century ago, by bringing just under 30 lbs. of freshly caught tuna back to the house for free every month. For some reason, I was a lot more popular with my neighbors back then. 

[Rob Person]

Sloppy Joe totchos!

[MattF]

Birthday dinner because I was craving it. Smoked meatloaf, mashed potatoes, peas and cabbage pancake.

[sirchunksalot]

1 minute ago, MattF said:

Birthday dinner because I was craving it. Smoked meatloaf, mashed potatoes, peas and cabbage pancake.

Smoking meatloaf is the best way to make it, imo. That looks great!

[Rob Person]

36 minutes ago, MattF said:

Birthday dinner because I was craving it. Smoked meatloaf, mashed potatoes, peas and cabbage pancake.

My family will not eat meatloaf any other way since I started doing it on the smoker 5 years ago!

[Rob Person]

[sp0rtsfan86]

Just saw brisket on sale at the local store. I think I may have to pick one up and make tacos/ eat it plain. I have a BGE but never can quite dial it in. Ribs/Pork shoulder/Turkey no problem, but brisket is the final one I can never quite nail.

[Owengeorge13]

7 minutes ago, sp0rtsfan86 said:

Just saw brisket on sale at the local store. I think I may have to pick one up and make tacos/ eat it plain. I have a BGE but never can quite dial it in. Ribs/Pork shoulder/Turkey no problem, but brisket is the final one I can never quite nail.

I ruined a brisket once a couple of years ago…

try to find a smaller brisket and perfect the timing of it.  I only do brisket or pork shoulder once or twice a year.  

[Rob Person]

Honestly,  brisket is a risk/reward process.  I tend to split the flat and the point, and cook only one or the other at a time. Usually run at 250⁰ on the smoker. Once I get a decent coloring on the "bark" and it's reached 160-165⁰ internal temp (usually the stall), I will triple wrap in pink butchers paper, set the temp to 225⁰ and let it ride to 203⁰ internal.   And the key part for the juicy tender meat result, is let it rest!!!! Brisket will stay in the paper, I'll drop it in a pan, cover with foil, then set that in a cooler and surround it with shop blankets/towels and leave it rest for 2 hours minimum.