Troble

My wife is getting her 2nd Pfizer shot tomorrow morning. she works in the schools. In anticipation of her not feeling well or being able to help with the kids tomorrow we decided to do our big cook today and just eat leftovers tomorrow I’ve stated before that brisket is my favorite thing to cook and my first love in BBQ. I usually cook mine unwrapped. I’ve recently been turned on to the venerable @tony b favorite rubs and have been working my way through some of them so today I did my Easter Brisket @tony bstyle and it did not disappoint. In fact I’m now re-evaluating some of my go to choices for brisket which says a lot considering it’s my favorite thing by cook. Thanks @tony b for the recommendations Lane’s BBQ Brisket Rub Butcher BBQ Brisket Injection Slow cooked at 215-220 for 12 hours, wrapped in pink butcher paper for 3 hours and ramped up to 250-275. Note -( I have not wrapped a brisket in pink butcher paper in 3+ years, it was how I first started cooking brisket but I’ve since grad away from it....may need to return to it based on today) I also never usually inject my brisket but did today abs the meat was extremely juicy Incredibly juicy and flavorful. Wife loved it served with garlic, sour cream, Parmesan & chive mashed potatoes and homemade cornbread Happy Easter All

@MacKenzie I appreciate your concern. I called a wildlife relocation service got them coming out Monday morning to set some traps. I spent probably 60-90 minutes last night messing with that thing. It went up on my new roof and I know they like to make homes in chimneys and attics. It also looked huge abs swollen possibly pregnant and its been tearing up my yard and drinking out of pool everyday for two weeks or more now. I’m gonna get it caught and relocated by someone other than me. There no way I’m letting that thing ruin my new HVAC, roof and yard that I put done much time into

I put chilli pepper flakes around a lot of my yard but they still went to places where there wasn’t any flakes or dug around trees that maybe didn’t have enough. I can’t conceiveably put red pepper flakes on every patch of dirt in my property. It wouldn’t be cost effective. I’m smoking a brisket and was up last night and saw that rascal in the act. We had an hourlong stare down when he ran for my pool to the roof and I was getting my KK and brisket going @alimac23 can’t wait to see the finished product. Great looking cook

Balsamic vinegar, cumin, mint, salt, pepper, garlic. rotisserie that bad boy if you have it ive done a bunch of leg of lambs recently and Basher has as well. Use the search function and you should get a bunch of hits

@MacKenzie I love Poutine. Wish I could try yours. It looks lovely

Amazon @Basher Predator Pee 100% Mountain Lion... https://www.amazon.com/dp/B01AL6C14U?ref=ppx_pop_mob_ap_share I did ask the same thing though. Unfortunately freaking raccoon was back so mountain lion peed proved effective for one night.....grrrr

@Jadeite I did the same it’s a smart move. But you do need a cover as @cruzmislsaid make sure you add that

Congratulations @Jadeite! Now the hard part....waiting. Soon enough you’ll be grilling in the summer though! What accessories did you pick?

@Bruine that was the other question I had. I’ve tried this at 425 and 375-400. I think 400 is probably the right place to settle

You’re off to a great start. One thing to consider that I’ve been playing with is using a heat shield between the flames and trompo king on the lower grate. Would be curious to hear if you think it helps the carvings not burn in the collection plate.... @tekoboand I have been discussing this recently Congrats on an excellent cook

Yeah that is weird. It’s lemon thyme so not sure if that has anything to do with it. It’s weird I used it maybe in November and it never grew back. It just had one tiny stalk with a few small leaves for 3 months, but it’s starting to show some life now....go figure. I started strawberries, cherry tomatoes, San Marco tomatoes. cucumbers, zucchini, summer squash, red/yellow/green bell peppers, jalapeño, sweet peppers and aji amarillo a couple weeks ago. The high heat this week got some of the peppers to start sprouting. Looking forward to making my own pizza sauce with tomatoes from the garden I had to cut all the baby fruit from my mango, avocado, peach and apple trees. Wanted them to focus on branch and root growth but they were prolific in flowering, so all in all garden is coming along quite well

@Bruinei started with a mixture of breast and thighs a now I’m 100% thighs. Glad you took the plunge. It’s a real fun and can be a pretty healthy meal

@Bruine nice job! Looks tasty. What kind of meat is that chicken breast?

The rosemary yes. The thyme no. Thyme plant didn’t like the winter. There’s is one tiny stalk left with some new growth showing so I’ve left it but it has nothing to pick harvesting some potatoes today though which will be fun with the girls. been battling raccoons lately who’ve been coming in nightly to dig up my yard and drink from my pool. Sprayed some mountain lion pee around my property yesterday. No visit from the raccoon last night. Not sure predator pee can solve your bear problem.....

@flashdaddy welcome! You have yourself there a beautiful grill. Wow it looks amazing. Great choice on accessories. Which salt lick do you go to?

That and that fact that you gave me a tutorial for which I’m forever grateful to you for @MacKenzie

Smoked Bone In Short Rib pappardelle pasta bone in beef short rib. Dry rubbed with salt, pepper and garlic powder. Left in fridge 48 hours Took bone in beef short rib and smoked over coffee char with mesquite wood chunks for 10 hours at 225. Cooked a couple of pieces of applewood smoked bacon, sweet onions, garlic, carrots, mushrooms, red wine beef stock, thyme and rose Barry in a Dutch oven on medium. Added smoked beef ribs to sauce along with smoked bones and simmered on low for 7 hours served with Pappardelle pasta and fresh Parmesan Reggiano cheese along with a Justin Cab could be quite possibly the most flavorful and rich dish I’ve ever cooked. Really tasty

Hit 90 at my house today

@Jadeite my kids love making pizza the most. I have a 3 & 5 year old daughters and they help me with the dough, sauce and cheese. It’s real fun

Welcome @Jadeite. I too also convinced my wife on a 32 and she absolutely loves the food that comes out of it and we’ve cooked for our big groups as well although most of the time I cook for me and her on it. You won’t regret it. Plus the people around here are pretty decent 😀 my grilling game has gone up another level since I got my 32. I absolutely love it and so will you rotusserie, pizza stone, double drip pan are the must haves in my book

@Pequod have your grand niece turn them into a piece of NFT art and sell it. It’s all the rage at the moment how long have you been at this?

Looks lovely @Basher. Cheers mate. Hope you are relaxing

So when is your exhibit? 😀 really amazing shots. Kudos to your efforts, I’m sure it’s taken time to perfect this craft

@DJM those are some good looking cooks. Bone in rib-eye on rotisserie looks stunning. Nicely done

Tri tip grilled cheese with meunster cheese on garlic sourdough bread with horseradish sauce on the side