tyrion Posted January 21, 2012 Report Posted January 21, 2012 It's at 5:30, depending on when brisket is done. I think I have enough (bro in law and gf coming). Did you get my text? I boiled the lobster until half done, then split the tails and grilled until done.
tyrion Posted January 22, 2012 Report Posted January 22, 2012 Finished product below. Made a second one for Jp which he picked up today. Today it's rib eye tacos with homemade salsa and guacamole.
shellylh Posted January 22, 2012 Report Posted January 22, 2012 The brisket looks great Mike! Why waste the ribeye on tacos though? Kinda like drinking a cocktail instead of pure whiskey.
tyrion Posted January 22, 2012 Report Posted January 22, 2012 Well played Shelly. A guy on a watch site posted a recipe for tacos with Ribeye so I figured I would try it. Cocktails are still lame.
Voltron Posted January 22, 2012 Report Posted January 22, 2012 The brisket looks great Mike! Why waste the ribeye on tacos though? Kinda like drinking a cocktail instead of pure whiskey.
guzziguy Posted January 22, 2012 Report Posted January 22, 2012 The brisket looks great, Mike. I'm not supposed to be hungry yet. Uh oh.
grawk Posted January 23, 2012 Report Posted January 23, 2012 I really like tritips for things like tacos and curry..We made tritip burritos yesterday and tritip thai curry today...
tyrion Posted January 23, 2012 Report Posted January 23, 2012 Nice looking ribeye Shelly. Dan, I like tritip but they are not always available. I usually do them low and slow. Ribeyes are for grilling.
Edwood Posted January 23, 2012 Author Report Posted January 23, 2012 Cooked up two Butts side by side this time. 14 lbs of Pork Goodness.
Edwood Posted January 23, 2012 Author Report Posted January 23, 2012 Also experimented with making "Montgomery Inn" Style Sauce. Not 100% like the real stuff, but I really like it. Would not have guessed that Tarragon was the "secret" ingredient. The ingredients list shows Tamarind on the bottle, will have to try adding some of that one as well next time.
jp11801 Posted January 23, 2012 Report Posted January 23, 2012 First brisket in a long time. It should be hitting the Traeger in about an hour. Using a mop of apple juice and 5 or 6 oz. of Dark Intrigue. Mike was kind enough to do one for me! It is fantastic
tyrion Posted February 4, 2012 Report Posted February 4, 2012 St. Louis style and baby backs rubbed. Cookie dough mixed. Both in the fridge for 24 hours. To be continued...
raffy Posted February 18, 2012 Report Posted February 18, 2012 Using my homegrown apartment screened balcony ventilation system: I am grilling some boneless chicken thighs and BBQ pork steak (no picture):
Craig Sawyers Posted February 18, 2012 Report Posted February 18, 2012 Well that was the weirdest goddamn evening. Yell from the kitchen - the casserole that had been cooking for three hours has slipped from my wife's hands and was on the (clean-ish) kitchen floor. So rising to the unhealthy challenge, and exuding confidence to stifle wife's sobs, I scooped it up, and with multiple filtering and manual extraction removed the shards of broken pottery. Smashed in some stock and red wine, boiled to reduce and kill off bacteria, and saved the day. After which I promptly lost control of a full glass of red wine and deposited it onto me, the sofa, a cushion and the floor. Mad dash with soft furnishing covers and clothing to the washing machine. I hope that is the end of this shenanigans for the day, It was like being in a Jim Carey movie.
Edwood Posted February 27, 2012 Author Report Posted February 27, 2012 St. Louis style and baby backs rubbed. Cookie dough mixed. Both in the fridge for 24 hours. To be continued... Cookie Dough ribs? Somehow a cookie crust on ribs sounds delicious. Using my homegrown apartment screened balcony ventilation system: LOL, I use an old Vornado Fan to blow the smoke from my keg. -Ed
Edwood Posted February 27, 2012 Author Report Posted February 27, 2012 Pics from last night's Pulled Pork. Cooked two side by side. Got the temps really stable this time, rock solid 225F for 19 hours. The smaller butt (pictured above) finished earlier and was considerably more tender than the slightly larger one. For BBQ'ing I'd definitely say that Butts definitely have the biggest payoff for the amount of work put in. The Keg and temp controller makes it a nice leisurely grill as well. Start it up the night before, and it's ready for dinner the next day. Not to mention the large amount of leftovers and Pork Shoulder is quite cheap per pound relative to other meats. I'm just finished eating some left overs. -Ed
crappyjones123 Posted September 3, 2012 Report Posted September 3, 2012 (edited) Just moved into a new home. I end up having meat quite frequently and so far have been cooking everything (turkey, steaks, burgers, chicken, pork, lamb) in the toaster oven for a certain amount of time and then searing it over a cast iron pan. Looking for suggestions for a grill (charcoal or gas - which one should I get?) for under 350 inclusive of taxes/shipping. Local purchase is better as mom gets to make sure it is aesthetically pleasing to her etc. I usually cook for myself so doesn't need to be particularly big but not so small that if we have people over only a couple of steaks can be cooked at a time. Edited September 3, 2012 by crappyjones123
grawk Posted September 3, 2012 Report Posted September 3, 2012 you don't have a regular oven? Get a weber charcoal grill.
crappyjones123 Posted September 3, 2012 Report Posted September 3, 2012 We do. Also did in the old house. But too much electricity being used for just a single piece of chicken I am making for myself. Given how oily Indian cooking is, we decided to make the patio behind the house an outdoors kitchen instead of having the entire new house smelling like fried junk. No cooking inside the house. Even the microwave is out back. I see the (junior) traeger grill that a lot of people in the thread use is 399. Would that be suggested if I extend the budget a bit. Absolutely nothing over 400 though.
shellylh Posted September 3, 2012 Report Posted September 3, 2012 I think the Traeger is more for slow cooked smoking. Just get a Weber charcoal grill like Dan said.
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