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Smoked a Costco Prime Brisket using Goldie’s resting method. Came out great. Here’s the basics. 1. Worcestershire Binder 2. Light sprinkle of Garlic Salt and Lawery's Seasoning Salt 3. Rub 2 to 1/2 Pepper to Salt 4. Dry Brine over night 5. Harry Soo’s Weber Smokey Mt wood/charcoal setup. If you are not using this, you are missing out. 6. Inject the flat with beef tallow 7. 250 degrees. No cruching, No spritzing. Threw fat scraps on my perforated heat deflector. Rendered fat = incredible flavor profile. 8. Pulled when the point probed like butter and the flat was 195 9. Goldie’s - foil wrap twice. Be sure to put a dig scoop of tallow under the point. Into a foil pan, 1/2 cup of water, foil cover over the pan. 10. Put into my Igloo Sous Vide warming cooler at 160 degrees for 22 hours. Brevel Toaster oven works too. Aggressive trimming and a long controlled rest key to a perfect brisket evert time.

it’s really good..😓 IMG_1033.MOV IMG_1031.MOV

Excellent cooks here- that’s a lot of cheese. It’s so hot here…. Must be 30c and 95% humidity at 8pm. That’s the new lagotto. Here is a 5 lb rib on the bone. I love cooking on this. Sent from my iPhone using Tapatalk

Just a couple of chickens for watching football, unfortunately Philly won so it wasn't as much fun as it should have been lol And KC won too 🤮 But the chicken was really good, this was the first time i ever put a little butter under the skin. The breast sure was moist and tender

Hey, I like you @jonj. May the best team win. Hopefully it will be a good game.

@Tyrus - cool ceramic cooking pot. I've not seen one like it before.

😉

Hello everybody it’s been a long time! I bought the vermecular komado and made some minestrone soup in it using no water and it came out really good, also makes the best rice I’ve ever had! In the book it says cut the veggies into 1/4 in. Pieces for the minestrone soup but I cut mine into 1/2 in. And low and behold it does make its own liquid veggie soup. You can also steam fry veggies in it.

It wasn't the greatest day if you were a 49er or Bengal fan, but it was great to watch. Careful now, don't let Tekebo know you were pulling for the other side. Nice bird by the way👍

Made up this Jamacian Jerk Salmon for Sunday dinner. The piece I used to cook the veggies was something I found at 2nd hand store but it appeared never to have been used. It's definitely stone ware and hand signed on the bottom, really nicely done if it came from an artists shop. What intriqued me was the design, sort of a inverted tangine of sorts with the cone in the base and a small hole on the lid to release air. The outside was glazed as well as the inside and I thought it was perfect for veggies. Have you seen one or am I the only one? It did well, cleaned up well too...a good find

David, it certainly looks goooooooooood.

Neither had I, coincidentally it needs little if any water added to perform. Just place it on the top grate or indirectly and it works like an oven. Google search turned up only tangines and other clay pots, oh well the search continues.

@Bruce Pearson - glad to see you again! We've missed you!

5 butts on. Let’s see how these go.

Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/

This arrived yesterday so just had to try out the soft boiled egg that is like a sous vide egg. 4T water in Musui then 3mins on Med and 4 mins on Low will get you this. Then I added a little more spice, The white was very delicate and it just melted in your mouth. I doubt I could taste any difference in this cook and a sous vide cook. I did notice that all of the white was cooked unlike a soft sous vide egg.