EdipisReks1 Posted July 22, 2017 Report Share Posted July 22, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
ironbut Posted July 23, 2017 Report Share Posted July 23, 2017 Okay Mike,.. Now I'm hungry! 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 23, 2017 Report Share Posted July 23, 2017 Not seeing any negatives in those results! I would want to eat all that bark at once! 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 23, 2017 Report Share Posted July 23, 2017 10 hours ago, Voltron said: Not seeing any negatives in those results! I would want to eat all that bark at once! This! Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted July 23, 2017 Report Share Posted July 23, 2017 New recipe last week, Crack & Cheese. 6 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 23, 2017 Report Share Posted July 23, 2017 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? Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted July 23, 2017 Report Share Posted July 23, 2017 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. 3 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 25, 2017 Report Share Posted July 25, 2017 Sweet and spicy flank steak. Quick pic. More red 9 Quote Link to comment Share on other sites More sharing options...
Fitz Posted July 25, 2017 Report Share Posted July 25, 2017 Such red... like the vodka... Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted July 25, 2017 Report Share Posted July 25, 2017 2 hours ago, Fitz said: Such red... like the vodka... It's red, but it ain't that red. Quote Link to comment Share on other sites More sharing options...
Mario_Fpolis Posted July 25, 2017 Report Share Posted July 25, 2017 Churrasco. Brazilian bbk. Diaphragm flank steak, known here as entranha, or fraldinha do diafragma. 9 Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 29, 2017 Report Share Posted July 29, 2017 These will hit the smoker around 7 tomorrow morning. Which were cut from this. 9 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 29, 2017 Report Share Posted July 29, 2017 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 29, 2017 Report Share Posted July 29, 2017 I hope you have magic pink paper, Nate. Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted July 29, 2017 Report Share Posted July 29, 2017 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. Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 29, 2017 Report Share Posted July 29, 2017 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. 4 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 29, 2017 Report Share Posted July 29, 2017 Oh...no he didn't! 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted July 29, 2017 Report Share Posted July 29, 2017 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 29, 2017 Report Share Posted July 29, 2017 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. 4 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 29, 2017 Report Share Posted July 29, 2017 Need to be able to multi-like! 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 29, 2017 Report Share Posted July 29, 2017 I work for big Gov, Al, remember? I may folks like that cry all the time. Update, now with additional accessories. 4 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 29, 2017 Report Share Posted July 29, 2017 Almost time for the crutch!I'm sure it will be delicious and tender. Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 29, 2017 Report Share Posted July 29, 2017 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. 2 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 30, 2017 Report Share Posted July 30, 2017 Magic Pink paper! Never disregard a fairy! 1 Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted July 30, 2017 Report Share Posted July 30, 2017 Probably more fat on the point which is why it is more tender. 1 Quote Link to comment Share on other sites More sharing options...
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