Basher Posted May 27, 2020 Report Posted May 27, 2020 Oakland others may share there preferred method to re heat your brisket.Alternatively, I have made this before and it was superb.https://www.vindulge.com/smoked-beef-brisket-chili/I’ll make this again when I have too much smoked meat in the cold room.Sent from my iPhone using Tapatalk 1
oakland Posted May 27, 2020 Report Posted May 27, 2020 13 hours ago, MacKenzie said: A little late night snack, pulled chuck roast, a little au jus from the roast, KK smoked cheese and pull apart bread made in the Vermicular Mac that bread looks amazing! We may have to try that. 5 hours ago, Basher said: Oakland others may share there preferred method to re heat your brisket. Alternatively, I have made this before and it was superb. https://www.vindulge.com/smoked-beef-brisket-chili/ I’ll make this again when I have too much smoked meat in the cold room. Sent from my iPhone using Tapatalk Yup...we'll be turning this one into a stew or chili I believe, as we did with the last one! Results were better than last time, plenty of room for improvement. Not bad by any stretch -- fed the family, no complaints from the kids, and we'll turn it into a few more meals. I imagine it's mostly about experience, possibly grass fed. I have another grass fed coming to work on, and then after that I'll try a grain finished, see if that makes a difference. 2
MacKenzie Posted May 27, 2020 Report Posted May 27, 2020 Thanks, Oakland, the recipe is in the Vermicular cookbook.
tony b Posted May 27, 2020 Report Posted May 27, 2020 With this graph scale, it's a bit hard to see, but based upon slope changes, it looks like you hit a bit of a stall around 3 hours in and was just coming out of it at hour 5. Notice that the slope was just beginning to uptick when you pulled it to wrap it. Good timing, if you ask me.
tony b Posted May 27, 2020 Report Posted May 27, 2020 Simple porkchop cook last night. Cajun seasoning. Direct. Main Grate. 325F. Peach wood chunks. Side dish of pasta, cuke/tomato salad, crusty bread and a nice fruity Rose. 8
Troble Posted May 27, 2020 Report Posted May 27, 2020 @oakland looks like a good effort to me. I’ve found that I prefer prime grain finished. I’ve tried grass fed a few times and honestly the grain finish tasted better and turned out better than both grass fed briskets I did. Try to get a prime gain finished. They sell them at my butcher shop usually (haven’t seen one though in a month) and Costco Business has them as well
MacKenzie Posted May 27, 2020 Report Posted May 27, 2020 @ Tony, another dinner fit for a King. You are the king of that castle aren't you? 1
Basher Posted May 28, 2020 Report Posted May 28, 2020 I found some steer rib fillet in the butcher today.Invested for the flavour and expected it to be a little chewy.Ended up full of flavour and reasonably tender- not melting, but closer to rump in texture.Here it is plated.Sent from my iPhone using Tapatalk 8
tony b Posted May 28, 2020 Report Posted May 28, 2020 20 hours ago, MacKenzie said: You are the king of that castle aren't you? No, my dog Kipper is! 2 4
MacKenzie Posted May 28, 2020 Report Posted May 28, 2020 It did occur to me that the real king might be your dog. 2
Troble Posted May 30, 2020 Report Posted May 30, 2020 (edited) Had to take a few days to eat through all the leftovers from last weekend. Tonight’s meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didn’t have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab Edited May 30, 2020 by Troble 8
tony b Posted May 30, 2020 Report Posted May 30, 2020 Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad. 8
MacKenzie Posted May 30, 2020 Report Posted May 30, 2020 (edited) That's it Tony, fresh corn, I'm moving in. Edited May 30, 2020 by MacKenzie 1
Basher Posted May 30, 2020 Report Posted May 30, 2020 Cooked a brisket yesterday while I planted out the garden.Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk 9
tony b Posted May 30, 2020 Report Posted May 30, 2020 2 hours ago, Basher said: so that wood was felled about 110 years ago! WOW! 1
tony b Posted May 30, 2020 Report Posted May 30, 2020 Tonight's dinner - pork chop! Direct, main grate, 350F, peach wood. Rub was Cider Maple. Plated with roasted broccoli with Parmesan crisps, and a mushroom & pea risotto. A light rose from CostCo. 6
MacKenzie Posted May 31, 2020 Report Posted May 31, 2020 Dinner is looking extra tasty tonight, Tony . 1
Aussie Ora Posted May 31, 2020 Report Posted May 31, 2020 Decided to spin some legs ...Sent from my SM-T835 using Tapatalk 7
