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Post by pairesta on Apr 17, 2015 11:15:42 GMT -5
Hmm, I hadn't looked in Charcuterie yet (I have the book) but I've loved the other recipes in there. Thanks, may give it a shot, though probably not this weekend as I just remembered I should be doing something special-ish for dinner on sunday anyway for the parental birthday celebration. It's a pretty solid book, huh? Yeah with sausage making I have to have a good half day clear to get it all done. Not something you can just idly do in an hour, that's for sure. |
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Apr 17, 2015 12:54:30 GMT -5
Yeah I've really enjoyed exploring it. I'm hoping to get into some of the more complex stuff once I'm in the new house in addition to using my basement for some pancetta hanging and other things.
I'm now thinking a Kielbasa or two with my spicy beer mustard will make me super popular at my golf tourney in june so that's probably the plan.
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Post by pairesta on Apr 20, 2015 7:08:25 GMT -5
I finally, FINALLY made decent pulled pork. I gave up on the trying to cook it the whole time uncovered and wrapped it in foil after 5 hours. 2 hours later it was fall-apart tender.
I also did a couple of chickens that were marinated in wishbone italian dressing per a tip from Robb Walsh in one of his cookbooks. This created quite a bit of oil dripping into the fire, causing flare-ups and a more singed than smoked taste to them.
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LazBro
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Post by LazBro on Apr 20, 2015 8:04:24 GMT -5
I finally, FINALLY made decent pulled pork. I gave up on the trying to cook it the whole time uncovered and wrapped it in foil after 5 hours. 2 hours later it was fall-apart tender.  |
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Post by pairesta on Apr 20, 2015 8:06:02 GMT -5
I finally, FINALLY made decent pulled pork. I gave up on the trying to cook it the whole time uncovered and wrapped it in foil after 5 hours. 2 hours later it was fall-apart tender. Franklin specifically says foil for pork butt and ribs and butcher paper for brisket in his book, but doesn't explain why. I want to know why. I'm sticking with butcher paper for brisket though. |
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Post by pairesta on Apr 22, 2015 12:46:15 GMT -5
10.5 lb brisket in the fridge waiting to be trimmed and seasoned for a Friday cook. It's all I'm thinking about.
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Post by pairesta on Apr 24, 2015 9:11:23 GMT -5
Well, the brisket was poorly cut. Very uneven. Fat cap has large pieces cut out of it. Not good.
To make matters worse I ran out of briquettes and am using a large load of lump charcoal instead. i've not used it much, but so far it's conforming to my past experiences: I can't get the temp up to where I want it, and in looking at it just now, half the ring is burned through already.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Apr 24, 2015 9:23:43 GMT -5
Boo  sorry to hear that. On my personal front I bought some casings for sausage sticks and I'm hoping to make a really nice and spicy one to my tastes for our camping trip next month. |
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Post by pairesta on Apr 24, 2015 9:53:04 GMT -5
And I spoke too soon. In the span of 40 minutes the temp spiked 80 degrees so now it's well over what I wanted. Arrg!
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Post by pairesta on Apr 24, 2015 15:49:33 GMT -5
Well this has been a hellacious cook. It's been wrapped for nearly four hours and still not tender. Hopefully it will rebound soon.
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Post by pairesta on Apr 25, 2015 8:27:13 GMT -5
I wound up having to finish it in the oven for the last 90 minutes. I was running out of fuel outside and couldn't keep an even temp.
It wasn't the disappointment of superbowl's cookout at least, but not near the highs I've hit before either.
I have a cold right now, so I actually couldn't taste anything to know how much I got right.
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LazBro
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Post by LazBro on Apr 25, 2015 9:42:01 GMT -5
I wound up having to finish it in the oven for the last 90 minutes. I was running out of fuel outside and couldn't keep an even temp. It wasn't the disappointment of superbowl's cookout at least, but not near the highs I've hit before either. I have a cold right now, so I actually couldn't taste anything to know how much I got right. Man, I'm sorry to hear about all that. Sounded like a long and frustrating day. |
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Post by pairesta on May 7, 2015 9:28:45 GMT -5
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on May 15, 2015 9:50:51 GMT -5
Has anyone made snack sticks and have a recipe they recommend as a base for doing them?
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Post by pairesta on May 18, 2015 9:41:51 GMT -5
Welp, back on the horse again: will be making a brisket along with ribs and sausage yet again this weekend. As always it's all I've been thinking about. May even go pick up the brisket today already.
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Post by Liz n Dicksgiving on May 18, 2015 15:29:09 GMT -5
You guys, I realized recently that, now that Summer Fridays are starting up at work, I actually have time to smoke a chicken for our traditional Friday-night tacos! This is just the sort of precedent to set as we get into "Wait, I instituted Taco Fridays because tacos are super-easy to make on a night I don't want to have to work at all, but summertime involves so much more work because everything is fresh now, and since when did Taco Night get so far away from me???" season! YAY! I'm going to start this week. Smoked chicken tacos sounds really good. (I fully put forth that meatstuffs can be smoked and then consumed in tacos as leftovers, saving me the work on a Friday, but that's not the point right now.)
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dＬᵒ
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Post by dＬᵒ on May 18, 2015 20:33:38 GMT -5
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Post by pairesta on May 19, 2015 6:24:35 GMT -5
ARGH SEARING MEATS DOESN'T SEAL THE JUICES IN THEM STUPID DADS |
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Post by Buon Funerale Amigos on May 19, 2015 21:37:23 GMT -5
So I was in Shop-Rite the other day, trying to get $50 worth of food so I could use the coupon for 88 cent Blue Bunny ice cream sandwiches. The fastest way to $50 is MEAT, so I wandered around the meat aisle looking at all the Manager's Special Not-So-Fresh Dead Animal Parts and ran across some beef spareribs, which is something that I'm not entirely sure I knew existed. I grabbed two racks, with the vague idea that I'd smoke them, despite having only slightly north of zero experience in smoking beef. It was still early when I got home, so I threw together the most basic of rubs (salt, pepper, paprika, onion powder, garlic powder and mustard powder) and applied it to the ribs. I got the Weber kettle going and pulled some cherry out of the woodpile. Once the charcoal was going, I threw on the cherry wood and the ribs. After about an hour, I rearranged the racks and let it go for another hour. Then I added a little more wood and rearranged the racks again. After another hour, the bark looked good, and I wrapped them in foil. Then they sat on the grill until the Manic Tomlets were in bed. I unwrapped a rack and proceeded to eat about half of it because I couldn't stop myself. Not bad for a rank amateur. Nice bark. Perfect smoke ring. SMOKY. Then I had an ice cream sandwich. They made a great lunch today, and there are still a few more in the fridge, which now smells like the meat counter at the Dublin General Store. |
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Post by pairesta on May 25, 2015 8:12:47 GMT -5
Another hectic cook yesterday. Just as I was putting the brisket on (at 5:30 am!!!!) a bad storm system rolled through and tornado warnings popped up for my exact location. I unwisely ignored them, hovering around my smoker, more worried about it and my meat than my own safety. Torrential rain and strong winds ensued. The sea was angry that day, my friends.
I guess probably because of the weather, I needed to refuel only five hours into the cook. I had to watch it like a hawk and was forever adjusting and readjusting the smoker to heat it up or keep it from overheating.
But. The brisket was glorious. Even better than the one I made back in October. After 9.5 hours, and a good rest, it was gushing juices and fat. Even the flat was moist and tender. It was my best cook yet. i just stared lovingly at it all during the meal, even turning table conversation back to how awesome the meat was. Everything else: the ribs, sausage, potato salad, and the pecan pie my wife made, were on point as well. As perfect as a meal can get.
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on May 25, 2015 8:54:25 GMT -5
Debating doing a brisket and taking it out to the lake to reheat for after golf tournament. Even though it won't be as good as fresh off the smoker I just want something a step up from our usual steak bbq. Plus reheating some brisket is way lower effort when we're usually wrecked from our golf/drinking.
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Post by pairesta on May 25, 2015 9:25:02 GMT -5
Debating doing a brisket and taking it out to the lake to reheat for after golf tournament. Even though it won't be as good as fresh off the smoker I just want something a step up from our usual steak bbq. Plus reheating some brisket is way lower effort when we're usually wrecked from our golf/drinking. I think you'd be fine. It hasn't been cut into, which is always the problem for brisket. You just need to reheat it at very low temperature for a while. 200F for an hour or so, just to reheat it, not cook it further. |
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on May 25, 2015 9:42:06 GMT -5
Debating doing a brisket and taking it out to the lake to reheat for after golf tournament. Even though it won't be as good as fresh off the smoker I just want something a step up from our usual steak bbq. Plus reheating some brisket is way lower effort when we're usually wrecked from our golf/drinking. I think you'd be fine. It hasn't been cut into, which is always the problem for brisket. You just need to reheat it at very low temperature for a while. 200F for an hour or so, just to reheat it, not cook it further. Yeah, how to reheat is the other question. (we're camping at cabins that basically have power and a sink and everything else you haul in.) Oh well, hopefully I can snag a proper sized brisket somewhere and worry about that later. May just bring the portable bbq. |
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Post by pairesta on May 25, 2015 9:57:24 GMT -5
I think you'd be fine. It hasn't been cut into, which is always the problem for brisket. You just need to reheat it at very low temperature for a while. 200F for an hour or so, just to reheat it, not cook it further. Yeah, how to reheat is the other question. (we're camping at cabins that basically have power and a sink and everything else you haul in.) Oh well, hopefully I can snag a proper sized brisket somewhere and worry about that later. May just bring the portable bbq. Even on the grill, just have minimal heat going in there and put it wrapped in foil in there. Alternately, you could do pork shoulder, which is a lot more forgiving. |
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on May 25, 2015 11:35:29 GMT -5
Yeah probably. Brisket was sorta requested though. Meh, I'll see how I feel as it gets closer.
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LazBro
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Post by LazBro on May 26, 2015 8:34:36 GMT -5
But. The brisket was glorious. Even better than the one I made back in October. After 9.5 hours, and a good rest, it was gushing juices and fat. Even the flat was moist and tender. It was my best cook yet. i just stared lovingly at it all during the meal, even turning table conversation back to how awesome the meat was. Everything else: the ribs, sausage, potato salad, and the pecan pie my wife made, were on point as well. As perfect as a meal can get. Glad to hear it all worked out. I'm salivating just thinking about a brisket that quality. I need to cook another one soon. Been a long while now. Do you ever get that feeling that, after all that time and effort, you don't even want to eat it? Like, you want everyone else to enjoy themselves, but you've spent so much time with it that now you're over it? I get that way after a really long smoke session or any major meal prep. I've been on and off my feet for 9 plus hours, cooked all these sides, delivered a beautiful piece of meet, and then I ring the bell and .... you know what, pass me a beer, I'm good. |
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Post by pairesta on May 26, 2015 8:53:19 GMT -5
Glad to hear it all worked out. I'm salivating just thinking about a brisket that quality. I need to cook another one soon. Been a long while now. Do you ever get that feeling that, after all that time and effort, you don't even want to eat it? Like, you want everyone else to enjoy themselves, but you've spent so much time with it that now you're over it? I get that way after a really long smoke session or any major meal prep. I've been on and off my feet for 9 plus hours, cooked all these sides, delivered a beautiful piece of meet, and then I ring the bell and .... you know what, pass me a beer, I'm good. Not with barbecue. but other meals, if I'm just wiped out at the end of it, I barely enjoy or even remember them. |
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Baron von Costume
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Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Jun 4, 2015 14:58:07 GMT -5
Making that travelling brisket tonight. Here's hoping it goes well cause there isn't exactly copious backup food within 2 hours of the campground. Would be doritos for dinner.
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LazBro
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Post by LazBro on Jun 8, 2015 8:15:45 GMT -5
I will be doing a brisket for Father's Day in a couple weeks. I'm excited, because the invite list is the perfect size to feed everyone well and still have some brisket left over for tacos or breakfast hash or whatever. I usually only make brisket for the largest gatherings and there's never any left.
Unfortunately, I for some reason agreed to serve at 2:00pm. Another early, early morning beside the smoker for me.
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Post by pairesta on Jun 8, 2015 8:24:49 GMT -5
I will be doing a brisket for Father's Day in a couple weeks. I'm excited, because the invite list is the perfect size to feed everyone well and still have some brisket left over for tacos or breakfast hash or whatever. I usually only make brisket for the largest gatherings and there's never any left. Unfortunately, I for some reason agreed to serve at 2:00pm. Another early, early morning beside the smoker for me. I love how summer is just one holiday after another that's perfect for barbecuing. I'm going to do beef ribs and turkey from Franklin's cookbook on Father's Day. |
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sorry to hear that.
