Leaderboard

Finally got my Roti locked and loaded for the first cook and decided to go for a beef roast. Salted overnight, rubbed, roti for 3 hours at 225 to IT of 120. Pulled to get the heat up and went for 15 mins at 450-500. As you can see this was clearly too long and needs to be adjusted for my next cook. Sent from my iPhone using Tapatalk

Made this mop sauce last night. Didn't exactly measure anything but this was basically it: 40 oz or so cider vinegar A little yellow mustard. A bit more more ketchup. 2 fresh squeezed lemons A decent amount of fresh cracked Tasmanian Pepper Berries Some fresh ground pink Himalayan salt. Brown sugar for a little sweetening. Bring to a boil then simmer and reduce to the consistency of chocolate milk. Let cool overnight then strain and mop away tomorrow. Put it on at 7am with average temp of 260*. Mopped once an hour to slowly build a bark. This is after 4 hours. Wrapped in foil at 160* internal then cranked it up to 300*. Pulled at 203* internal. Total time 10 1/2 hours. Only pulled about 2/3's of the meat. Have a nice chunk left in the refrigerator for Brunswick Stew.

I picked up a 2.5 lb. pound brisket on my Fri. day trip. Normally I wouldn't do this but knowing the KK there would be no worries about drying out this small piece of meat. On the grill at 225F at 9:45 AM. BTW, this beef was organically raised without hormones, etc. and was only grass fed. Several hours later when the IT was 165F I wrapped the brisket in brown paper. No pixs but was I surprised at how much it had shrunk before wrapping. Done 203 F and 10:45 PM. About 15 mins later, unwrapped. Sliced. Plated. In some pixs the brisket may appear dry but it was not. I'd do this one again.:)

Just some quick yummy Smash-burgers today[emoji16] Sent from my iPad using Tapatalk

Thanks, Tony, quite often I don't like grass fed beef but this was very good and the texture was perfect. This brisket was $20.++ for 2.5 pounds, not cheap but it did taste very good. I kept wanting to nibble and nibble at it.

Looks yummmy!

looks good. I tried my first brisket yesterday - it ended up too dry - I need to figure out how to do them. Will do some more research..... Cheers

I'd definitely take a plate of that!

Talk about comfort food, erik, I am starving and that just looks sooooooooooo delicious. Truth be told it would look delicious if I was stuffed.

Seems like everyone in FL is in the cross-hairs of this one, as it's so big! While I have a number of folks in FL that I'm worried about, I'm mostly concerned about my friends in Orlando, as they have a really big oak tree in their front yard that overhangs the house! Fortunately, they aren't staying there, but with relatives in the area. With all the news on the hurricanes, I did see a couple of good tips that might come in handy. First, you can turn your washing machine into a makeshift ice box by filling it with ice and putting your food/beverages in there. Since the washer is designed to have water in it, the melting ice will drain out and won’t be a problem, and the double walled construction makes for decent insulation (provided you don’t open the lid too often.) The other one is to put valuable papers and other things into a garbage bag and put them inside the dishwasher. Because it’s water tight, your papers will be safe in there from any water damage. Keep safe!

So my husband and I stopped at a BBQ shop when we were on a trip and I picked up a couple of rubs- meat church's honey hog and john Henry's summer peach. I thought I'd do a side by side taste test along with my homemade rub as you can see I kept them straight by number of toothpicks overall, they are all good. I will use all of them. I was a little disappointed that my rib was in everyone's top two and has the most number one picks. However, I did like the peach a lot except I think it was stronger than I expected it to be. I'll use less next time. I also learned that I like ribs even without sauce.