What are you Grilling now?

[EdipisReks1]

Back when I did meat, I always liked to do St. Louis ribs in the oven, at very low temp.  Looks good to me, though, Mike.

[ironbut]

Okay Mike,..

Now I'm hungry!

 

[Voltron]

Not seeing any negatives in those results! I would want to eat all that bark at once!

[n_maher]

10 hours ago, Voltron said:

Not seeing any negatives in those results! I would want to eat all that bark at once!

This!

[Aimless1]

New recipe last week, Crack & Cheese.

[Voltron]

I note that you didn't bring any crackleftovers to Leelanau! I'm guessing it was too good for leftovers to remain.

How did your brisket work out?

[Aimless1]

Crack & Cheese paired very nicely with Makers Mark.  No left overs.  Difficult to compete with Yak and Alpaca

My first ever brisket, a flat.  Good bark, nice smoke ring, bursting with flavor, pulled apart perfectly but was a bit dry.  Most likely the meat.

I haven't grilled since we switched from charcoal to propane.  Back at it with the pellet pooper.  I'm having fun and some success.  

[Voltron]

Sweet and spicy flank steak. Quick pic. More red

[Fitz]

Such red... like the vodka...

[EdipisReks1]

2 hours ago, Fitz said:

Such red... like the vodka...

It's red, but it ain't that red.

[Mario_Fpolis]

Churrasco. Brazilian bbk. Diaphragm flank steak, known here as entranha, or fraldinha do diafragma.

 

[n_maher]

These will hit the smoker around 7 tomorrow morning. 

 

Which were cut from this. 

[swt61]

On 7/22/2017 at 6:57 PM, EdipisReks1 said:

Back when I did meat...

Sadly, many of my conversations now start exactly like this. 

[Voltron]

I hope you have magic pink paper, Nate.

[EdipisReks1]

4 hours ago, swt61 said:

Sadly, many of my conversations now start exactly like this. 

I kinda figured you'd have a comment on my comment. 

Hey grillers, a Kroger in my area had the Char Broil Akorn Komado on sale for about two hundred bucks.  They had several, so I think it's worth checking out in your own area, if you have Kroger stores.  It's not a Green Egg, of course, and you probably want to use some high temp silicone sealant or furnace cement around the gaps, but once fixed, that's a damned cheap price for a good grill. 

[n_maher]

8 hours ago, Voltron said:

I hope you have magic pink paper, Nate.

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

[swt61]

Oh...no he didn't!

[Dusty Chalk]

3 hours ago, n_maher said:

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

I bet it'll still be delicious.

[Voltron]

4 hours ago, n_maher said:

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

Substitute a bald, bearded helicopter pilot with fairy wings and you'll know what you've done today.

[swt61]

Need to be able to multi-like!

[n_maher]

I work for big Gov, Al, remember? I may folks like that cry all the time.   

Update, now with additional accessories. 

 

[Voltron]

Almost time for the crutch!

I'm sure it will be delicious and tender.

[n_maher]

It was pretty good, but not perfect.  

Oddity #1 - the thicker part of the brisket was the least tender.  Not sure what is going on there.  Possibly just a function of being the flat as opposed to the point.   

Observation #1 - I used too much rub.  Not a problematic amount, but more than needed.  Otherwise the flavor and smoke were very good so at least I got that part right.  Also need to work on my trimming skills.  The fat cap I left was a bit on the thick side as it remained on a majority of the pieces but was easily trimmed.  

[swt61]

Magic Pink paper! Never disregard a fairy!

[Aimless1]

Probably more fat on the point which is why it is more tender.