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      08-19-2020, 12:25 PM   #1409
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Originally Posted by Alfisti View Post
I will never understand butter on steak.
Not really necessary on a good steak (like the one pictured), but its not just butter, usually a compound butter with garlic and additional herbs and spices (not that you don't know this).

All it really is is a sauce that isn't melted yet.
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      08-19-2020, 12:25 PM   #1410
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I will never understand butter on steak.
Me either but this garlic chive butter is legit.
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      08-19-2020, 04:44 PM   #1411
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Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr
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Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

[img]https://live.staticflickr.com/65535/...edfa1430_b.jpg[/img]Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

[img]https://live.staticflickr.com/65535/...b5ba31c3_b.jpg[/img]Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

[img]https://live.staticflickr.com/65535/...68505966_b.jpg[/img]Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

[img]https://live.staticflickr.com/65535/...2bccd394_b.jpg[/img]Untitled by Nick Wood, on Flickr
Daaaam that looks so goood!!!

I miss those days of grilling and having our friends over for a fun evening of food, wine and innocent banter uugghhh

Happy Belated Birthday!
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      08-19-2020, 06:24 PM   #1412
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10lb brisket going in the smoker at 0415 tomorrow morning if I can haul my dead a$$ out of bed to do it. Itís rubbed and in the fridge developing a pellicle.
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      08-19-2020, 10:20 PM   #1413
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Quote:
Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr
Happy birthday!!!

If the damn USPS were working, I probably would have received my invite in time to show up with some port


(Get off my lawn!!!)
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      08-20-2020, 11:44 AM   #1414
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Brisket went into the smoker at 0400 this morning. Itís at 165 deg F now, will crutch it (foil) soon.
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      08-20-2020, 03:43 PM   #1415
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Brisket is resting on the counter. Smells good! Pics coming.
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      08-20-2020, 07:11 PM   #1416
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10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
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      08-20-2020, 07:27 PM   #1417
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Quote:
Originally Posted by chassis View Post
10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
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      08-20-2020, 08:49 PM   #1418
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Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
Nice recipe Joekerr . I think the result of a smoked brisket relies on the piece of meat. Mine had plenty of fat, even after trimming almost 2lbs away. Dry brisket is unappealing to me. The meat I cooked today was tender and moist.
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      08-20-2020, 09:11 PM   #1419
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Made western bacon cheeseburgers tonight.
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      08-21-2020, 10:14 AM   #1420
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Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
I am kinda the same way with brisket. I love it when someone else makes it but I think the process of smoking it myself kinda burns me out on it. Ill make one and it will be good, but I only want one or two meals and then Im over it. But when I make pulled pork, Ill have it everyday in different forms(sandwiches, tacos, pizza, etc etc. )
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      08-23-2020, 11:10 PM   #1421
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T-Bone and short ribs

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      08-24-2020, 09:33 AM   #1422
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The smoke is so bad here in the Bay Area, outdoor anything is out of the question.

I guess I could just leave some pork belly outside and 'cold smoke' some bacon...
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      08-24-2020, 09:48 AM   #1423
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I went hom to Sydney last Xmas and the smoke was bad. It just STEADFASTLY refused to rain properly for like 18 months.
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      08-27-2020, 03:40 AM   #1424
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good times...
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      08-29-2020, 05:35 PM   #1425
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Having Vietnamese Lemongrass Porl Chops this evening!
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      08-30-2020, 09:17 PM   #1426
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Some you guys gotta stop burning your food, it's gonna kill ya.
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      08-30-2020, 09:18 PM   #1427
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good times...
Address?
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      08-31-2020, 01:41 PM   #1428
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I love barbecue.
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      08-31-2020, 01:58 PM   #1429
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I started learning some more asian style cooking. Got myself a wok, which is pretty fun to use. A favorite for the kids is fried rice, and one of my favorite things to Ďtakeoutí is chinese bbq pork, so I decided to make my own. Iíll use a touch less chinese 5 spice next time (it was a little much for the kids) but I definitely like it!

I didnít use any red food color, as you can probably tell.
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      09-01-2020, 09:44 AM   #1430
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Preped the Joe last weekend, practicing for Labor Day. Threw some beef ribs in, internal temp to 205 about 3-4 hours.
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