MacKenzie Posted August 29, 2020 Report Share Posted August 29, 2020 Tony, did your friend ask if they could move in? I would have with dinners like that. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 29, 2020 Report Share Posted August 29, 2020 He's enjoyed my dinners for over 25 years now, so almost the same as moving in! LOL 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted August 29, 2020 Report Share Posted August 29, 2020 In the stall at 167 after 6 and a half hours, wrapped in paper right after this pic for the finish. 5 Quote Link to comment Share on other sites More sharing options...
AJR Posted August 30, 2020 Report Share Posted August 30, 2020 End result. 12+ hours, which surprised me. The last, bigger one cooked much faster. You never know what you’re going to get with a brisket. 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 30, 2020 Report Share Posted August 30, 2020 Shanks and Hocks tonight. Slow cooked to 95c. That’s 203f.Lamb is rubbed with Sri Lankan curry spices.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 5 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted August 30, 2020 Report Share Posted August 30, 2020 (edited) 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. IMG_0206.mov Edited August 30, 2020 by Wingman505 10 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 30, 2020 Report Share Posted August 30, 2020 Pork ribs yumSent from my SM-T835 using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 30, 2020 Report Share Posted August 30, 2020 The lamb shank- being smaller came off earlier.With one of the best reds I’ve tasted.That’s a Hugh Hamilton 2013 pure black Shiraz.With lamb shank rolled in greensThe pork hock is still cooking.Stay tuned.Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 30, 2020 Report Share Posted August 30, 2020 Here are the greens in the cook.Fried/ steamed leaves with coriander and a little parsley and a solid pinch of the Sri Lankan spice mix- made by my Sri Lankan sister in law.Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 30, 2020 Report Share Posted August 30, 2020 And the pork hock was demolished.Sent from my iPhone using Tapatalk 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 30, 2020 Report Share Posted August 30, 2020 (edited) Wow, what fantastic posts there are this morning, @AJR, @Basher, and @Aussie. Things are looking delicious but I need make special mention of that handsome dog. Edited August 30, 2020 by MacKenzie 3 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 30, 2020 Report Share Posted August 30, 2020 @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 1 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted August 30, 2020 Report Share Posted August 30, 2020 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. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 30, 2020 Report Share Posted August 30, 2020 Cabbage and Bread Dressing with Roasted Spatchcock Chicken is on the docket for today. Cabbage and bread dressing is ready for the chicken. Done. Plated. 7 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 30, 2020 Report Share Posted August 30, 2020 Mac nice looking meal, along with all the other tasty looking meals Basher, and Aussie made. Yumyumyum yum! 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 31, 2020 Report Share Posted August 31, 2020 Thanks, Bruce I was really surprised at the taste of dressing. No strong cabbage flavour at all, so I loved it and will make this recipe again. 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 31, 2020 Report Share Posted August 31, 2020 Mac I’m a fan of any meal that can be put together in 1 pot/ dish. I’ll try that. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 31, 2020 Report Share Posted August 31, 2020 Great, I will post the link to the recipe tomorrow just in case you'd like to look at it. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 31, 2020 Report Share Posted August 31, 2020 @Basher as promised. I added some extra spices, garlic, shallot, smoked paprika, and silk chili https://www.thehungryhutch.com/roast-chicken-cabbage-bread-stuffing-recipe/ 2 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted August 31, 2020 Report Share Posted August 31, 2020 Thanks Mac. That looks simple enough.Your photos look better than the text book! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
