Watcha cookin'?

[Brute]

Hey now, that's not all we cook! :cheesy:

Yessir, smoking a brisket today (while it's not raining for once) for my wife's family reunion on Sunday afternoon. Gonna be bummed that I can't slice into it when it's done cooking, guess I'll just have to delay satisfaction until this weekend :brows:

I have a very good friend that played baseball at UT and owns a hotel & dive business in Yap...and he says "in Texas, brisket is king"...

 

[Kyle7R]

I have a very good friend that played baseball at UT and owns a hotel & dive business in Yap...and he says "in Texas, brisket is king"...

That is no lie my friend. A bbq book I was reading a while back had an except that said "Only Texans and the Jewish understand brisket" lol!

 

[Kyle7R]

Finished product. Can't watt too slice this baby open on Sunday!

 

[MTG]

Finished product. Can't watt too slice this baby open on Sunday!

Do you reheat it?

 

[swampdog]

Do you reheat it?

Yes. I've seen someone "hot tub" one before, where you put it in a gallon size ziploc (assuming it will fit) and warm it in a pot of water in the stove, this way there is no dry air (oven) to rob the meat of its moisture. I'm sure there are other ways as well.

 

[Kyle7R]

Do you reheat it?

Yessir, part of the reason I opted for foil instead of my preferred butcher paper wrap. I know it will retain plenty of moisture this way, and I can pop it in the oven or in a warmer when we get ready to slice and serve. I've had good results with it before, and cooking before hand allows me time to adjust as I cook instead of being locked to a specific deadline

Yes. I've seen someone "hot tub" one before, where you put it in a gallon size ziploc (assuming it will fit) and warm it in a pot of water in the stove, this way there is no dry air (oven) to rob the meat of its moisture. I'm sure there are other ways as well.

I've never "hot tub"-ed one before, that's a new one!

 

[Mike_JK_Houston_711]

Finished product. Can't watt too slice this baby open on Sunday!

Nice! I need to get a smoker real bad.

 

[swampdog]

Yessir, part of the reason I opted for foil instead of my preferred butcher paper wrap. I know it will retain plenty of moisture this way, and I can pop it in the oven or in a warmer when we get ready to slice and serve. I've had good results with it before, and cooking before hand allows me time to adjust as I cook instead of being locked to a specific deadline



I've never "hot tub"-ed one before, that's a new one!

Yup, his take on a sous vide I guess!

 

[Brute]

Yup, his take on a sous vide I guess!

I have a water circulator now...but I was part of the "ghetto sous vide" movement years ago...ziplock bags immersed in water to push all the air out before sealing, then put in a pot of water with thermometer at a specific temp...If your cooking for a big crowd, you can precook and vacuum bag everything, then put it in a big stockpot of warm water at the temp that won't overcook...and zip them open and plate as you go...this is how a lot of restaurants do it these days...

 

[swampdog]

I have a water circulator now...but I was part of the "ghetto sous vide" movement years ago...ziplock bags immersed in water to push all the air out before sealing, then put in a pot of water with thermometer at a specific temp...If your cooking for a big crowd, you can precook and vacuum bag everything, then put it in a big stockpot of warm water at the temp that won't overcook...and zip them open and plate as you go...this is how a lot of restaurants do it these days...

Yup! You are quite the Renaissance man, very impressive.

 

[Kyle7R]

Thought I'd report back now that I was finally able too slice it. It was probably the best brisket I've ever done.

Here's the best pic I've got, they were all scarfing it down faster than I could slice it!

 

[RUBEERCON]

Kyle
Nice smoke ring. That would be good on the trail.

 

[RUBEERCON]

Beer can chicken on a egg. Cooked skinless, olive oil and rub. Pulled the breasts off for this weeks dinner. Hope I can duplicate it again!

 

[RUBEERCON]

Fillets, lobster and homemade Sushi at our monthly hump day party. Tulsa, OK sushi is not in the map but my friend can bust it out for an okie.

 

[BamBamDeer]

View attachment 208054 View attachment 208055 View attachment 208056
Fillets, lobster and homemade Sushi at our monthly hump day party. Tulsa, OK sushi is not in the map but my friend can bust it out for an okie.

That looks like Good Grub!

 

[JeepJeep75]

I made a chicken pot pie tonight. First time I've ever made one. This was the best meal I've ever made. Ever!

 

[JAGS]

Not sure what to call this, other than delicious. Similar to a shrimp scampi, add pesto, artichoke hearts, sundried tomatoes, peas, and corn. Served over a bed of thinly sliced squash instead of pasta.

 

[RUBEERCON]

Not sure what to call this, other than delicious. Similar to a shrimp scampi, add pesto, artichoke hearts, sundried tomatoes, peas, and corn. Served over a bed of thinly sliced squash instead of pasta.

Hard to beat a good pesto dish. I'm going try this one soon with some zucchini and red pepper flakes. Growing some squash and zucchini in some pots right now.

 

[trailraider]

not really cooking, more of a brewing.:beer:

 

[RDE2ROK]

It's that time again! It's a looong day but fills up the freezer.



2 Briskets and 2 Shoulders:thumb: