seanwiley Posted August 3, 2009 Report Share Posted August 3, 2009 The thread on the coffee rubbed brisket reminded me of a question Michael Geurra asked me on a separate thread about temperature plateaus. In that thread I mentioned I was following a specific recipe out of Chris Lilly's Big Bob Gibson cookbook which wanted you to cook the meat till it hit 160, then wrap and continue cooking till 190. He suggested I compare to the other recipe in the book where you don't wrap. Well, that was already in my plans as I had sort of set a goal for myself of working my way through the entire book. This weekend I did the 2nd recipe and in my opinion it was superior. Extremely tender, smokier and I liked the flavor of the paste (though I am quite tempted to try the coffee paste too.) If you are interested, I am posting a blog on my effort to cook through his book at http://inpursuitofbigbob.blogspot.com/ mostly on my Komodo. It is strictly for my own amusement and given the level of expertise here I doubt you'd learn anything. However, it is kind of fun.... Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted August 4, 2009 Report Share Posted August 4, 2009 I haven't committed to anything as ambitious as making everything in the book, but I have tried about 5 things so far and all have been excellent. Last weekend was the brined chicken breast with the white sauce. Thanks to Chris for the great book! Quote Link to comment Share on other sites More sharing options...
seanwiley Posted August 4, 2009 Author Report Share Posted August 4, 2009 The loaf pan chicken was the first one I tried. Irritatingly, my wife cooked it the 2nd time and it seemed to come out better than mine She cranked up the heat at the end to get the skin crispier. Dang that woman..... Quote Link to comment Share on other sites More sharing options...
