Troble Posted June 30, 2020 Report Share Posted June 30, 2020 (edited) 1 hour ago, tony b said: Just be careful not to wash off the bark that you've worked so hard to create by spraying too heavily/frequently. I’ve never had that experience and am very satisfied with my method for brisket cooking. The best bark formation comes in the last 2-3 hours and I stand firmly behind my belief that while some of ya’ll wrap your brisket in butcher paper that time where the brisket is in the butcher paper is when I’m doing my best work spritzing my brisket and getting that bark going nice and thick I typically put my brisket on at 11pm, I don’t open the lid until 7am then I spritz from 7am-12pm. My pictures show the results of this method. It works for me Edited June 30, 2020 by Troble 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted June 30, 2020 Report Share Posted June 30, 2020 Lasagna 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 30, 2020 Report Share Posted June 30, 2020 Tasty looking lasagna, Troble. Quote Link to comment Share on other sites More sharing options...
Troble Posted June 30, 2020 Report Share Posted June 30, 2020 16 minutes ago, MacKenzie said: Tasty looking lasagna, Troble. Thank you. We put zucchini and carrots in there to try to get the kids some veggies. I’m sure you spotted the zucchini 😀 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 30, 2020 Report Share Posted June 30, 2020 27 minutes ago, Troble said: Thank you. We put zucchini and carrots in there to try to get the kids some veggies. I’m sure you spotted the zucchini 😀 I see a carrot too. 1 Quote Link to comment Share on other sites More sharing options...
HokieBen Posted June 30, 2020 Report Share Posted June 30, 2020 Left over brisket nachos last night, very tasty! 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 1, 2020 Report Share Posted July 1, 2020 School holidays here and the covid restrictions are slowly being lifted.So, our beach house is now accessible across the state border into New South Wales. I had to duck back to work today- about an hour away and came back to this. In the fridge X 2The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated.Turned one of the red snapper into this.Delish, and very simple cook.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 1, 2020 Report Share Posted July 1, 2020 Must be snapper season. Mine was roasted with chipotle butter. 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 1, 2020 Report Share Posted July 1, 2020 That looks tasty Steve.Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 1, 2020 Report Share Posted July 1, 2020 Happy Canada everyone, it's July 1st. Hamburger buns just out of the oven. 8 Quote Link to comment Share on other sites More sharing options...
qundoy Posted July 1, 2020 Report Share Posted July 1, 2020 Pork chops with mushroom gravy today for lunch. tonyb, you posted pics recently with mushroom gravy, had me drooling, I could not go any longer with out making some myself, it was delicious. Thanks. This pork is a FFA project that was put on hold when the Houston livestock show was canceled due to the Covid. My friends grandson agreed to sell us half the hog. Very tasty. 8 Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 1, 2020 Report Share Posted July 1, 2020 21 minutes ago, qundoy said: Pork chops with mushroom gravy today for lunch. Yum! Quote Link to comment Share on other sites More sharing options...
Troble Posted July 1, 2020 Report Share Posted July 1, 2020 @qundoy that looks awesome nice job Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted July 2, 2020 Report Share Posted July 2, 2020 14 hours ago, Basher said: School holidays here and the covid restrictions are slowly being lifted. So, our beach house is now accessible across the state border into New South Wales. I had to duck back to work today- about an hour away and came back to this. In the fridge X 2 The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated. Turned one of the red snapper into this. Delish, and very simple cook. Sent from my iPhone using Tapatalk I’m so jealous. The military took me out of Massachusetts and I’ve basically been in Albuquerque, NM ever since. I miss fresh seafood. 😭 2 Quote Link to comment Share on other sites More sharing options...
StevenS Posted July 2, 2020 Report Share Posted July 2, 2020 16 hours ago, Basher said: School holidays here and the covid restrictions are slowly being lifted. So, our beach house is now accessible across the state border into New South Wales. I had to duck back to work today- about an hour away and came back to this. In the fridge X 2 The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated. Turned one of the red snapper into this. Delish, and very simple cook. Sent from my iPhone using Tapatalk Looks delicious. My wife’s been asking me to grill some red snapper. Can you share how you prepared it? Quote Link to comment Share on other sites More sharing options...
Basher Posted July 2, 2020 Report Share Posted July 2, 2020 Looks delicious. My wife’s been asking me to grill some red snapper. Can you share how you prepared it? Really simple Steve.Dry off the fish. Salt and pepper. Double salt on the skins side. Hot plate, generous dob of butter in the pan. Skin side down first, patience for about 2 minutes, then flip. Done.I put the lemon juice over the spinach and tomato’s to steam in the same pan. I prefer the fish with a little crisp on the skin with lemon on the side( in the spinach)Wingman, does this help?That’s the other side of the Pacific Ocean.Sent from my iPhone using Tapatalk 5 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 2, 2020 Report Share Posted July 2, 2020 Gorgeous and your dog loves it I expect. Lots of running space and water to cool off in. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 2, 2020 Report Share Posted July 2, 2020 Mac you would love to see Billie once she is let out of the gate.There’s a video on this Instagram link. https://www.instagram.com/p/CCHrTORgbqFWO594MdeUeH1VZDHj4mOOIo0tsQ0/?igshid=aqpa77zcxv61Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
StevenS Posted July 2, 2020 Report Share Posted July 2, 2020 9 hours ago, Basher said: Really simple Steve. Dry off the fish. Salt and pepper. Double salt on the skins side. Hot plate, generous dob of butter in the pan. Skin side down first, patience for about 2 minutes, then flip. Done. I put the lemon juice over the spinach and tomato’s to steam in the same pan. I prefer the fish with a little crisp on the skin with lemon on the side( in the spinach) Wingman, does this help? That’s the other side of the Pacific Ocean. Sent from my iPhone using Tapatalk Thanks! 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 2, 2020 Report Share Posted July 2, 2020 (edited) @Basher what beach is that? I spent a bunch of time in Byron Bay back in 2007 and also spent time in Noosa when I was down in Australia for 6 weeks. and for the record Red Snapper is one of my favorites. Love both those dishes shown Edited July 2, 2020 by Troble 1 Quote Link to comment Share on other sites More sharing options...
