Content: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Background: Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Pattern: Blank Waves Notes Sharp Wood Rockface Leather Honey Vertical Triangles
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KevinD

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KevinD last won the day on August 22 2016

KevinD had the most liked content!

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About KevinD

  • Rank
    Member
  • Birthday 09/08/1957

Profile Information

  • Gender:
    Male
  • Location:
    Chino Hills, CA
  • Interests:
    Sailing, snow skiing, grilling/BBQ, driving vacations
  1. I'll be right on over Jeff - next time you send me an invite in advance - looks absolutely amazing!
  2. Did two myself last night, but alas, just cooking with CostCo prime brisket. One was for a friend who told me I can't ever smoke anything again unless, I had one of "whatever" for him too! So he came over and took his home, while I had a few slices of mine for lunch and prepped the rest for a gathering next week at one of the county beaches near to Santa Barbara CA (Jalama County Beach). Below are the shots of the prepped brisket followed by the vacuum seal bags for later consumption...
  3. Very tasty and rich...the higher fat content is evident in the texture and flavor; and I was speaking of the flat! OMg, the point and some of it done up as burnt ends, I've never had better. I echo Tony's thought, I don't buy SNR unless on sale, and then it is bought and saved for special events. Worth it if you have the budget to spend it...
  4. Finish cook pictures:
  5. Wow, from @170°F to 205°F in about one hour 45 minutes! It finished a couple hours sooner than I expected! Took it off and it felt limber so I put it in an igloo cooler wrapped in towels (towels protected by foil) and there it will sit for the next four hours. At that point I will take it out, unwrap it and take the point to make burnt ends. This one definitely behave differently from my first two and per my comment to Robert, I still have a lot more experience to gain with brisket...
  6. Thanks for the feedback Robert, I'm still a newbie when it comes to briskets. Perhaps when I've hit 20 of them , I'll consider myself "well-schooled" in the art!
  7. What is wrong with me??? Never even thought about rendering the fat trimmings ! I will have to make sure to give that a try – Yum!
  8. Ok, here are the next pictures: This cook started at 225°F temperature and after @11+hours, now it is coming off @ 170°F for the wrap in pink butcher's paper. I had started the brisket on the top level grate but decided after a few hours to move it down to the main level grate. The balance of cooking time I estimate to be @4 hours, with with the target temperature @205°F. Just a comment on the cooking temperature that I mentioned… It seems that most of the "brisket experts" that I've seen or watched on YouTube, like to cook their brisket at 250°F but the couple that I've done so far at 225°F have turned out wonderfully well. Perhaps the next one I will cook at 250°F which from the general guidelines I've heard/read, might give me a closer to 12 hour cook time on the Komodo. For those that are following this, let me say that the time on the Komodo at 225°F has been approximately 16 hours, followed by at least two hours resting in the cooler thoroughly wrapped to rest. For us that have the good fortune to be able to cook on a Komodo, it is so easy to keep a stable temperature that the length of time really does not matter. If you're cooking on something not quite as stable, that extra four hours of time might be just too much work... The next picture is more for laughs but it is the platter that I put the brisket on when I brought it in to wrap, and then return to Pele for the finish cook. I could not resist running a finger through the rendered fat juices and spices that were left behind; equivalent to getting the last bit of frosting or cookie dough off of the side of the mixing bowl – oh my gosh is it good! I'm sure the end result will be so much better...
  9. At first I thought Dennis was joking, but then I thought about it, and it would be darned difficult to take that lid off if/when you had to. Now I REALLY would be impressed if Dennis had a mix into which you added water and then voila! Your help is there to assist in taking that lid off! LOL, very elegant looking handles Dennis!
  10. A couple of months ago I took advantage of a Snake River Farms (SRF) sale which I believe was a "buy one get one" on their Wagyu black grade brisket (one level down from their top-notch gold level). I decided to host a family Super Bowl party and started the thaw this last Monday. This started as a 16.6 lb brisket and I ended up trimming 4.6 lb of surface fat and the huge wedge of fat between the point and flat. The amount of fat I trimmed was more than I expected to have to trim off of this brisket but, since Wagyu is renowned for heavy marbling, perhaps the amount of fat I trimmed off isn't unreasonable? Purely out of curiosity I would ask if anyone else has bought and trimmed SRF black label brisket, is my experience consistent with your own experience? Thanks in advance for your feedback! Now for the first pictures... I promise more, including the finish pictures...
  11. A work of art! But then, anything less wouldn't have been expected!
  12. Yes, thanks for working through this - must've been a real headache that you didn't need!
  13. Wow - top notch all the way! What a spectacular celebration and such long range planning - I hope that every bit of what you had for your celebration lived up to your expectation - A resounding birthday cheer from me to you!
  14. One more comment on the difference between the two deep dish pie's… The first had the traditional buttery/flaky crust and called for basically no kneading, just enough mixing to hold the dough together and after the appropriate rise, press it out from the center to the edge, then thinly halfway up the side to keep everything within the crust. Pequod version as the recipe tells, results in a very bready dough/crust which is a consequence of all of the kneading time (3-5 minutes) with a dough hook in a mixer. After rise has finished, press out dough to the edge but not up the sides as the mozzarella and tomato sauce will caramelize to form the chewy outer/upper crust – Yum! As mentioned before my next bake will use the original flaky and buttery crust but I will not press the dough up the side of the pan, leaving the cheese and tomato to form the upper crust. I'm hoping that will give me the best of the two pies – at least in my humble opinion – LOL!
  15. So baaaaad!