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Everyday Misc Cooking Photos w/ details

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Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks.

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Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

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Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f.
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Lamb is rubbed with Sri Lankan curry spices.
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And the hock is marinated with soy sauce, salt, oil, cumin.
I expect this will be a 3- 4 hour cook at around 130c- 140c. That’s 260- 270f.


Sent from my iPhone using Tapatalk

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19 hour brisket cook.  Low and slow at 235 degrees until 170 degrees, then wrapped in pink butcher paper until 205 degrees internal.  Probe test didn’t pass until then.  Meat Church Holy Cow injection and rub.  Smoked using Hickory wood over Fogo Quebracho.  Sprayed it every hour for the first 5 hours with a 50/50 mix of apple cider vinegar and apple juice.  I walked to get the mail and could smell the hickory clear down the street.  Used foil pouches this time and had thin blue smoke the whole time.  I know Meathead believes the smoke ring isn’t an indicator of smoke penetration, but I was really surprised to see the lack of a pronounced one with this prime brisket.

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Edited by Wingman505
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@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

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4 hours ago, Troble said:

@Basher I have to say I appreciate the Celsius to Fahrenheit conversion...thank yuh did going the extra mile for my last ass 

 

@Wingman505 - that looks perfect. I’ve also been noticing a distinct la k of smoke ring in my last few as well....looks like yours tasted about right though yeah? Bark looks great, looks super moist 

Thanks Troble... Yeah, the taste was amazing.  The smoke flavor was definitely there and not over-done.  

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