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What's cookin?

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Custard

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Re: What's cookin?
« Reply #390 on: June 13, 2021, 09:39:55 AM »
Did an 11 lb packer brisket “hot and fast” yesterday for a get together.   Did it pure Texas style with salt and pepper using post oak in the stick burner at around 300. Took around 6 hours total. I separated the flat and the point, cubed the point up and reseasoned and resmoked them until they got a nice bark on them. No one complained.




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No one in Mn

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Re: What's cookin?
« Reply #391 on: June 13, 2021, 11:06:02 AM »
Go figger.
I watched a short video this morning of Harry Soo doing a Texas style post oak brisket.

Nice looking bark and smoke ring you have there.
He also mentioned woods from https://sharpegourmet.com/
Prime strip steaks here yesterday.
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Custard

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Re: What's cookin?
« Reply #392 on: June 13, 2021, 04:09:36 PM »
Haha what are the odds?
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ThePAMan

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Re: What's cookin?
« Reply #393 on: June 13, 2021, 09:14:14 PM »
Well, I give my first attempt at a smoked fatty (ground beef, Italian sausage, provolone, mozzarella, green pepper and white onions, wrapped in bacon and smoked using hickory). I made 3, since I had to use up all the meat I bought.  It came out "ok" was the Passivewife's take. I should have seasoned the meat more, but was leery of over salting. One was "open faced" as I put in too much meat and veggies. The other 2 I was able to close, but didn't trust the seams, so I grilled all 3 on foil. 2 hours at 250 and then cranked up the heat to get the bacon cooked to close to 400 for another hour almost. Maybe I'll actually watch a recipe how to video next time.  I'll figure out how to post pictures I took.
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Custard

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Re: What's cookin?
« Reply #394 on: June 14, 2021, 12:38:07 AM »
Awesome!

Once I got into doing stuff like this, one of the things it took me the longest to figure out is how to salt/season.

When you get into bigger cuts of meat like pork loin, tri tip, brisket, picanha, pork shoulder, a fatty, etc you have to salt it to the point you think it might be over salted, then salt it just a little more.

It gets even more complicated when you start using commercial or homemade rubs because some have way more salt than others.

The seasoning/smoke/temp matrix learning curve is a big part of the fun for me…it’s also probably one of the biggest reasons people give up after a couple tries.

Many people recommend getting good at pork shoulder and then moving on from there. It’s cheap, easy, versatile, and forgiving. Like girls that go to ISU.
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Re: What's cookin?
« Reply #395 on: June 14, 2021, 01:20:22 PM »
" I made 3 "
Lol.
Congrats.
Yep, salt can be a challenge. Figure the Italian sausage, the bacon and the cheeses all have salt; so how much more to add is a guess. Better to be passive than aggressive..
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illiniray

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Re: What's cookin?
« Reply #396 on: June 14, 2021, 01:53:37 PM »
My mom made something similar. Called it meatloaf.
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fucking

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Re: What's cookin?
« Reply #397 on: June 14, 2021, 02:12:03 PM »
That's the vibe I get, too.

We all have our hobbies.
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Custard

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Re: What's cookin?
« Reply #398 on: June 14, 2021, 08:58:16 PM »
A man after my own heart right there. I think the key is letting the seasoning soak into the meat before cooking. Hope you get some well deserved action tonight!

My kids are young enough they still think I’m cool so I got them a Weber Smoky Joe mini kettle to match my normal sized one. It’s kinda fun to piddle around with when we don’t need a lot of food.

Doing some wings


« Last Edit: June 14, 2021, 09:04:24 PM by Custard »
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ThePAMan

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Re: What's cookin?
« Reply #399 on: June 14, 2021, 10:21:01 PM »
Quote from: Mn on June 14, 2021, 01:20:22 PM
" I made 3 "
Lol.
Congrats.
Yep, salt can be a challenge. Figure the Italian sausage, the bacon and the cheeses all have salt; so how much more to add is a guess. Better to be passive than aggressive..

Added some Montreal steak seasoning today when I reheated it. It helped.
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ThePAMan

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Re: What's cookin?
« Reply #400 on: June 14, 2021, 10:22:29 PM »
Quote from: illiniray on June 14, 2021, 01:53:37 PM
My mom made something similar. Called it meatloaf.

Understandable why you would think that, but meatloaf is awful. It actually tasted more like pizza.
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Custard

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Re: What's cookin?
« Reply #401 on: June 14, 2021, 10:30:50 PM »
I finally got a package of the ribeye caps at Costco. Holy fuck was this good. Extremely rich. I did a light salt and pepper then used a light dusting of Kosmo’s Texas Beef and Cow Cover over the top. Made it after I made the chicken for the kids 🤣



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ILLove1997

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Re: What's cookin?
« Reply #402 on: June 14, 2021, 11:21:30 PM »
Quote from: Custard on June 14, 2021, 10:30:50 PM
I finally got a package of the ribeye caps at Costco. Holy fuck was this good. Extremely rich. I did a light salt and pepper then used a light dusting of Kosmo’s Texas Beef and Cow Cover over the top. Made it after I made the chicken for the kids 🤣




Atta boy, I told you that shit was the best!
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Re: What's cookin?
« Reply #403 on: June 15, 2021, 07:09:43 AM »
Looks good. How long did it take and what temp did you cook that thing to ?
I tried a cap once, and it was so thick that rendering the fat and not overcooking the meat was a challenge.
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Re: What's cookin?
« Reply #404 on: June 15, 2021, 07:14:52 AM »
Quote from: Jobu on June 14, 2021, 08:54:16 PM
Ok, bbq gurus. I made some boneless pork loin chops tonight. Over charcoal of course because I don’t cook over gas because I’m not a fuckin pussy.

Well, anyway. I seasoned these with Famous Dave’s rib rub. Let them sit at room temp for an hour or so and threw them on my medium heat charcoal grill.

After 25 minutes, I pulled them off, and I’m telling you, they were the best chops I have ever made. These mother fuckers were so god damn tender. My wife almost started sucking my cock under the table, but then she remembered that we’ve been married for 25 years. Lol.

So anyway, I guess I’m saying that I made perfect pork chops tonight totally by accident. It probably will never happen again.
Try a bone-in chop next time.
Maybe that'll get the job done for ya.
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