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Take a quick break from tacos to just out some pizzas with a Caesar salad. These were the best pizzas I’ve cooked yet. Perfect crust so was happy about that

This grill makes the best pizza !!

The final version of the brisket, and second, vacuum packed.

Another 3-legged chicken for dinner last night. Local corn (of course!) Each leg was injected differently - Franks, Tabasco Garlic, and Teriyaki. Each was rubbed - 2 hot sauce legs got Slap Yo Daddy and the Teriyaki got Matcha green tea sea salt and sansho pepper rub. Direct, 325F, peach wood chunks. Plated with some sautéed green beans and red onion. Sprinkle of toasted pumpkin seeds and almonds. Lovely chardonnay. And, Yes, I did eat the 3rd leg, too - LOL! All 3 were tasty. Can't pick a fav out of this one.

I don’t know why we grill outside during the summer months in TX. It is so stinking hot. I just got the BBQ Guru UltraQ. It’s been interesting learning how to control cooking temps. The UltraQ app has some bugs, but still managed to get it working alright.

So, the big challenge with brisket is always the timing. Think about it- your standard brisket, depending on the size, is going to take 10 to 14 hours to cook properly. AND you're supposed to then put it, wrapped, in an Igloo cooler to rest for about 4 hours before serving. So, working backwards from 7PM....place in Igloo cooler at 3PM? About 12 hours (split the difference) before that is 3AM. Naw, I am not getting up at 3AM to start my brisket. I stayed up as late as I felt I could, 12AM, had the KK all stablized at about 250. I had previously trimmed (photo 1), rubbed with salt and pepper (2). This prime brisket started out at 16.7 pounds and I probably trimmed more than 2 pounds of fat off of it. So I estimated a 12-13 cook time, planning on boosting the temp to 300* when I got to the wrap stage. I got up and checked the brisket about 7 AM and it was at about 150-160 degrees (point and flat cooking at different rates) and the bark was forming nicely. I went back to catch a little more sleep.....Photo 3 is the brisket at about 9:30, bark formed nicely, time to wrap (photo 5) at a perfect 300* (photo 4). I went out for my morning walk (wilting in the Denver heat, it is going to be 97* today (36 for you centigrade types) and checked back in on my brisket: 196 and 205- just about perfect. But dinner is till projected for 7/7:30 or so.....brisket will be perfect serving temperature around 4PM...hmmmm. Can't put it in the oven to rewarm, it will dry out....So here's my solution: later this afternoon, when it has cooled to room temperature, I am going to vacuum-pack it and stick it in a sous vides bath set to 140, which should get it back to nearly optimal serving temperature without drying it out or affecting the tenderness of the meat. Stay tuned on that one, folks, I will report back later. Note to self: next time, cut wrapping paper about 6" longer to ensure a tighter fit. Not 100% happy with my wrap.

Beautiful, Troble. Love them.[emoji4][emoji4][emoji4]

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Oh. completely agree. I did not know what the effect of keeping the meat heated, even in a vacuum pack, might be for an additional two hours or so. Happily, it did not seem to do anything much, as far as I could tell, except maintain the temperature. The bark was nicely intact. The flat was a little dryer than I would have preferred, but pretty tender (it could have been better); the point was nicely cooked through and moist. Flavor overall was quite good, just the right combination of pepper, salt, and smoke. My guests were giving it a "10"- on a Franklin scale (brisket I have had at Franklin's and LA Barbecue, the best I've ever had)- I'd give it an 8.5. I'd rather serve it right off the smoker after a proper rest than warming it like this, but the sous vide proved an effective method for solving the problem I had.

Understand SV technique. What I was saying was some proteins can start to breakdown in texture if left if the bath too long. Since this brisket is already cooked, the amount of time before the breakdown begins will be shorter than what's published in the guidelines.

Oh, the burnt ends technique sounds wonderful. I wish I'd read this before I cooked last night. So last night I did six racks of babybacks and cooked about 8 CS style ribs along with them, using the 2/1/1 method. So the CS ribs were cooked the same as the babybacks. They came out a little dry, but the flavor was good. I think I am going to use the leftovers to season a pot of black beans (with garlic, cumin, and lime.)

When one has a plethora of taco sized tortillas on hand one makes breakfast tacos with melted Mexican cheese, applewood smoked bacon, scrambled eggs w/oregano, sliced avocado and siracha sauce

They were but I just winged it with the spices so you and I are up the creek without a paddle. Here's how I remember it: 1 pound ground beef 1 beaten egg panko small diced onion 1 diced shallot Burlap & Barrel spices : Purple Stripe Garlic, Zanzibar Black Pepper, Silk Chili, Smoked Paprika, Turkish Oregano Buds Salt Ground mustard Squirt of ketchup Sprinkled some Poutine Cheese on top Baked @ 350-375F in the pans until it was around 145F. Then turned the loaves out onto a screen. Baked until the IT was about 160F.

Alimac, the weather maybe cool but that is hot dinner, beautiful.

Just taken this lamb shoulder off the KK. Nice slow 9 hour cook, the weather has been very wintry here, nice to have a good meal on a cold night. Sent from my iPhone using Tapatalk

Sunday evening pizza. Rushed the dough so didn’t get the rise I wanted. Still, pretty tasty. Interestingly, this cook crept up to 600f and the solvent smell came back again. It’s been a year since the burn in. Maybe this continues at high temps? Sent from my iPhone using Tapatalk

For dinner we take the carne asada (which I forgot to snap a photo of on the KK but it was cooked with mesquite wood) we take the leftover carne asada and we lightly melt some Mexican cheese on the tortilla with the leftover meat. Then we slice the avocado and drizzle with siracha for a different kind of carne asada taco than the lunch serving

At my local Packy, Makers Mark is offering the same but with a larger yet still small Green Egg. The bourbon is a special edition and numbered on the bottle. I see it and walk by it, no temptation there....except for the Makers Mark, that entices a little curiousity. However, a 10 year Michter's rye caught my attention more...I took it to a better place.