AJR Posted July 27, 2020 Report Posted July 27, 2020 6 hours ago, jonj said: The brisket is beautiful, AJR. What was the trimmed entry weight? Started out 13.5 lbs. I'll bet I trimmed off about a pound of fat. Checked it about an hour ago, holding at about 160 in the cooler. I plan to transfer the flat to my oven at 150, and cube up the point for the burnt ends in the next 40 minutes. Hopefully the flat doesn't dry out.
MacKenzie Posted July 27, 2020 Report Posted July 27, 2020 Just what I've been looking forward to having, a Canadian Bacon sandwich. It's nice this time of year when one can go into the garden and get fresh lettuce for your sandwich. 8
jonj Posted July 27, 2020 Report Posted July 27, 2020 55 minutes ago, MacKenzie said: Just what I've been looking forward to having, a Canadian Bacon sandwich. A Canadian Bacon sandwich just isn’t quite right without a tiny umbrella... 4
Basher Posted July 28, 2020 Report Posted July 28, 2020 A Canadian Bacon sandwich just isn’t quite right without a tiny umbrella... It keeps the snow off the bread.Sent from my iPhone using Tapatalk 3
AJR Posted July 28, 2020 Report Posted July 28, 2020 Burnt ends and the flat. The flat was definitely a bit dry after resting for 7 hours. But not a bad first effort. 9
Wingman505 Posted July 28, 2020 Report Posted July 28, 2020 I’m doing a very bad job of taking pics of the food on the KK. Here is a tri-tip we made the other day. We smoked this with coffee wood, coffee char, and coffee rub. 😄 10
tony b Posted July 28, 2020 Report Posted July 28, 2020 19 hours ago, jonj said: Nice, Tony! I use a pimento chip and leaves packet as well when I do jerk. Long ago, I could get pimento sticks but they have become stupidly expensive to import over the last decade. I have used the Boston Bay rub (obtained after you posted one of your jerk cooks a while back). I’m now using Carib Dry Jerk seasoning mostly. If you feel curious, you might give it a try. It uses Jamaican spices (escallion, scotch bonnet, pimento, and thyme). I’ll have to try the Jah Love sometime. I originally got my pimento sticks and leaves on Amazon, but they've been out for a long time now. Just discovered another source on ETSY. Prompt shipping (within 24 hours of placing my order), but it will take about 3 weeks to get here from Jamaica (Agriculture Dept usually does a quarantine upon entering the country before releasing the shipment.) https://www.etsy.com/listing/786121903/pimento-wood-chunks-organic-a-grade?ref=yr_purchases https://www.etsy.com/listing/764001504/100-jamaican-pimento-leaves-wildcrafted?ref=yr_purchases Will have to check out the Carib Dry Jerk rub. Thanks for the tip! 1 1
jonj Posted July 28, 2020 Report Posted July 28, 2020 Thanks Tony. I ordered some chunks. It appears Carib Dry Jerk is out of stock at all the usual suspects. I sent the company an email to see what's up. I'm down to 2 1/2 jars, so a little nervous...
tony b Posted July 28, 2020 Report Posted July 28, 2020 Here's your "Plan B." https://smile.amazon.com/Jcs-Boston-Dry-Jerk-Seasoning/dp/B00IM1AW7U Found the Carib in the wet paste style. https://smile.amazon.com/Carib-Jamaican-BOSTON-Style-Seasoning/dp/B06XH8LLL7
Aussie Ora Posted July 29, 2020 Report Posted July 29, 2020 I found a perfect combo .I love mucking around with my rubs .I was watching a YouTube vid of lane's blueberry muffin fatty. I mixed these two together and the finger test was yum now for the trial. ... Can't waitSent from my SM-G965F using Tapatalk 4
Bruce Pearson Posted July 29, 2020 Report Posted July 29, 2020 Looking delicious so far. Did you get some finished shots before it disappeared?? Nice cook Aussie but I don’t see any ribs sticking out! Lol 2 1
tony b Posted July 29, 2020 Report Posted July 29, 2020 10 hours ago, Aussie Ora said: I love mucking around with my rubs Well, HELLO! But, this one is tame by comparison to your usual mash-ups! 1
tony b Posted July 29, 2020 Report Posted July 29, 2020 Last night's dinner was grilled salmon, with Everything Bagel seasoning. Trick was to rub the fish with Duke's Mayonnaise first! Helps keep the fish moist. Direct, main grate, 325F. Foil packet with alder wood chips and pellets. Plated with red potatoes roasted in duck fat in the airfryer, with sautéed green beans with a nice shallot vinaigrette. I got 3 shishito peppers off my plants and grilled those up for a tasty appetizer. The 2nd piece of salmon got shredded and mixed into some nice scrambled eggs with Boursin cheese for breakfast. Sorry, too early in the day for foodie pics. 6
Basher Posted July 30, 2020 Report Posted July 30, 2020 I’ve been working my way through about 20lb of Wagyu striploin that my dad gave me for my birthday last month and although I usually enjoy a thick steak, these are too rich to eat too much in one sitting. It’s Thursday night here, so I part froze- 45 min in the freezer and cut these thinner. They are cut about 8mm thick. Salt and peppered only and now resting in the cold room on a rack so the air can circulate. If I was feeling as brave as Tekobo, they could sit and dry age in the cold room for a few weeks. I am not feeling that brave, and have eaten porridge and vegetables today so they can be savoured tomorrow night after golf at Noosa Heads. I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions? Sent from my iPhone using Tapatalk 9
Aussie Ora Posted July 30, 2020 Report Posted July 30, 2020 I’ve been working my way through about 20lb of Wagyu striploin that my dad gave me for my birthday last month and although I usually enjoy a thick steak, these are too rich to eat too much in one sitting.It’s Thursday night here, so I part froze- 45 min in the freezer and cut these thinner.They are cut about 8mm thick.Salt and peppered only and now resting in the cold room on a rack so the air can circulate.If I was feeling as brave as Tekobo, they could sit and dry age in the cold room for a few weeks. I am not feeling that brave, and have eaten porridge and vegetables today so they can be savoured tomorrow night after golf at Noosa Heads. I’m thinking of hot searing them down low on the KK with generous wood chunks for smoke..... unless you have other suggestions? Sent from my iPhone using Tapatalk Looking goodSent from my SM-G965F using Tapatalk 1
Aussie Ora Posted July 30, 2020 Report Posted July 30, 2020 Well, HELLO! But, this one is tame by comparison to your usual mash-ups! It's new .lolSent from my SM-G965F using Tapatalk
Aussie Ora Posted July 30, 2020 Report Posted July 30, 2020 Ribs turned out great....and plated..Sent from my SM-G965F using Tapatalk 6
