Back at the beginning of the COVID shut down, I bought the cheapest sous vide that Anova makes, have used it multiple times to cook filets and ribeyes. BEST steaks I have ever had, hands down!
Steve Videtich said:Bell Tower Grey said:
This is the chicken (2 whole, split) right before I took it off the charcoal. Was cooked in the Weber with the vortex inverted; temp held at a steady 265. Was brined for about 3 hours. Put on coals at 5 pm, took them off about 7:45. Sauced every 10 min for last 30 or so.
I've been cooking chicken for about 46 years and thought I cooked good bird.....however, I picked up a cooking tip last week from a great friend that's cooked chicken for as long as I have been. My game just got upped. First time I've eaten an entire half chicken since I was at Keaton's last - which was at least 2 years ago.
Was paired with baked sweet potatoes, sliced cukes in vinegar, salt & pepper, and texas toast.
Beautiful looking birds! Been a minute since I did whole chickens. Need to get back on that!
packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
Civilized said:packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
I've smoked 100 butts and whole chickens and some ribs but I've never done brisket. Need to correct that.
Any keys? Do you wrap yours?
packgrad said:Civilized said:packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
I've smoked 100 butts and whole chickens and some ribs but I've never done brisket. Need to correct that.
Any keys? Do you wrap yours?
I've done it wrapped and unwrapped. I read Aaron Franklins book. Have used the red paper, still have a metric ton of it, and foil. I think more often now I don't wrap it at all, unless I'm in a time crunch.
AF is big on salt and pepper only for his rub. I put other spices in mine. I like to brine mine sometimes too. I cook the whole packer until the point is in the 201-204 range. I think I read this advice on amazingribs.com and it has always been a winner. You want the temp probe to be able to go into the flat like it's going in to warm butter. That's when the flat is done.
When the flat is done I separate it from the point, wrap in foil, and toss in a cooler with a towel. I then cut the point into cubes, apply a finishing rub (I like a sweeter rub for this like Memphis Dust) and a light coating of bbq sauce (again sweet). Cook until caramelized.
Civilized said:packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
I've smoked 100 butts and whole chickens and some ribs but I've never done brisket. Need to correct that.
Any keys? Do you wrap yours?
Steve Videtich said:Civilized said:packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
I've smoked 100 butts and whole chickens and some ribs but I've never done brisket. Need to correct that.
Any keys? Do you wrap yours?
Here's what I do:
1. Set temperature to 225.
2. Cook fat side down until internal temperature is 160, about 5-6 hours. Yes, I know this doesn't sound right. Most say fat side up, which is what I always thought. But, the internal temperature took much longer fat side up.
3. When you hit 160, take it and wrap it in a heavy duty tinfoil or put it in a tin pan and close the top tightly. This time set it fat side up.
4. Put it back on the smoker until the internal temp hits 198-200. About 3-4 hours.
5. When you hit the temp, take it off the grill and place it in a cooler, wrapped in towels. Let it sit there for 1.5-2 hours.
Should be good to go from there! I've found this recipe to be consistent with the time and quality. Obviously depending on the size of your brisket. I usually do a 7-8 pound brisket. I've heard many a story of people planning a dinner, only to be delayed by the brisket taking too long.
Oh, I've smoked some brisket, and it's good. I like it. Just not "all that" to me, but I do realize it's practically a religious thing in places like Texas, lolpackgrad said:Pacfanweb said:The idea sounds awesome.packgrad said:Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
There is nothing better in this world than smoked burnt ends. I make my entire point of a brisket into burnt ends.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
Pacfanweb said:Oh, I've smoked some brisket, and it's good. I like it. Just not "all that" to me, but I do realize it's practically a religious thing in places like Texas, lolpackgrad said:Pacfanweb said:The idea sounds awesome.packgrad said:Steve Videtich said:Bell Tower Grey said:
Mrs. is fixing country style steak with onion & mushroom gravy,mashed potatoes, limas and squash tonight.
I am grilling chickens tomorrow, but first am going hunting for a nice piece of slab bacon to turn into burnt ends on Sunday. Hopefully, I'll find a piece I want to use.
I have never tried burnt ends. I need to figure that one out.
There is nothing better in this world than smoked burnt ends. I make my entire point of a brisket into burnt ends.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
packgrad said:Steve Videtich said:Civilized said:packgrad said:Pacfanweb said:
The idea sounds awesome.
I've made them a couple of times, and was unimpressed. Maybe I need to try some at a smokehouse and see if it's just me.
Honestly, I'm not in the camp of thinking brisket in general is this great delicacy like some thing, but that's a personal preference. It's good. I like it. But not worth the effort and cost IMO.
It's my favorite. I smoke brisket more than butt and ribs.
I've smoked 100 butts and whole chickens and some ribs but I've never done brisket. Need to correct that.
Any keys? Do you wrap yours?
You know, I have literally never done the brisket fat side down. I've done it with butts, although I now always remove the fat cap on butts. But I've never done that with brisket. Will give that a go next time. I didn't do fat cap up for any specific reason, just that that's what I've always done.
Are you typically just doing a flat when you smoke yours?
I've definitely had a couple of meals over the years pushed back because of cooks going longer than planned. I always try to give hours long cushion now, since it stays piping hot for several hours in the cooler.
dwanna said:
Tried a new recipe tonight for smoked salmon on charcoal grill. Served with a apple mustard sauce. Turned out really well, and the salmon took on a good amount of smoke in about 25 minutes.
That sounds very good. From a recipe or your own creation?dwanna said:
I was on the opposite end of the lobster spectrum tonight... marinated flank steak with cilantro, green onions, garlic, and jalapeo. Reserve some marinade and mix with lime juice. After steak has rested/sliced, mix with reserved marinade mixture. Extremely tasty!
Bell Tower Grey said:That sounds very good. From a recipe or your own creation?dwanna said:
I was on the opposite end of the lobster spectrum tonight... marinated flank steak with cilantro, green onions, garlic, and jalapeo. Reserve some marinade and mix with lime juice. After steak has rested/sliced, mix with reserved marinade mixture. Extremely tasty!
Didn't they have a tv show on pbs or another channel at some point?dwanna said:Bell Tower Grey said:That sounds very good. From a recipe or your own creation?dwanna said:
I was on the opposite end of the lobster spectrum tonight... marinated flank steak with cilantro, green onions, garlic, and jalapeo. Reserve some marinade and mix with lime juice. After steak has rested/sliced, mix with reserved marinade mixture. Extremely tasty!
It's a recipe... I have been using a lot of Americas Test kitchen recipes. I got a huge cookbook of theirs a couple years ago, and pretty much everything I have cooked out of there has been on point!
Bell Tower Grey said:Didn't they have a tv show on pbs or another channel at some point?dwanna said:Bell Tower Grey said:That sounds very good. From a recipe or your own creation?dwanna said:
I was on the opposite end of the lobster spectrum tonight... marinated flank steak with cilantro, green onions, garlic, and jalapeo. Reserve some marinade and mix with lime juice. After steak has rested/sliced, mix with reserved marinade mixture. Extremely tasty!
It's a recipe... I have been using a lot of Americas Test kitchen recipes. I got a huge cookbook of theirs a couple years ago, and pretty much everything I have cooked out of there has been on point!
Sounds like a great start to the weekend!Steve Videtich said:
Pardon me for forgetting to take pictures! Got back on the whole chicken train tonight. Spatchcocked it out on the smoker, added a little olive oil and homemade seasoning. Served with some mac n cheese and garden peas. Good stuff!
Have a great weekend everybody!
That looks great! Man.....Bell Tower Grey said:
Got up this morning and decided to fix bacon, egg and cheese english muffins. However, when Mrs. BTG got up, she said she'd rather have biscuits instead of english muffins. I gave her space to fix the biscuits. Here is the result
She knocked those cat heads out of the park.
It was. To paraphrase what General Johnson used to say after Danny Woods danced, "mama done good"ncsupack1 said:That looks great! Man.....Bell Tower Grey said:
Got up this morning and decided to fix bacon, egg and cheese english muffins. However, when Mrs. BTG got up, she said she'd rather have biscuits instead of english muffins. I gave her space to fix the biscuits. Here is the result
She knocked those cat heads out of the park.
Carl is a neighbor-known him a loooong time.JocoPack said:Civilized said:JocoPack said:
Smoking a 12lb butt for Saturday with the wife's family, then doing 5 racks of St. Louis style ribs on Sunday for the old man.
Nice!
Dry rub for the butt?
Sauce or rub (or both) for ribs?
Caribeque Honey Heat for the butts and the ribs. I'll also add some Meatchurch Honey Hog Hot(it's pretty dang spicy) to one rack of ribs for myself and my brother in law. I love some spice on my ribs lol.
Sauce for the barbecue will be some good ole Scott's sauce made right in Goldsboro. I've made some good sauce before but it's hard to beat Scott's. Sauce for the ribs will be a recipe I picked up from Carl Lewis(owner of Carl and Chelle's grill room in Goldsboro). For one batch is one stick of unsalted butter, one bottle of John Boy and Billy's grill sauce, some pepper jelly, and a dash of whatever rub I'm using. I'll smoke the ribs, wrap them in foil with some Parkay, honey, and brown sugar and let them finish cooking, then sauce them and let them get good and sticky on the grill. Those are all tips I picked up from some of my buddies that do competition events. If you're interested in the rub, check out Caribeque's website. Guy has some great products. He's got an "Island Thyme" rub that is killer on some chicken. He sells his rubs in bulk as well which is nice if you cook a lot.
A friend and I discussed this yesterday. We need to add (Rodney)Scotts in Hemingway, Sc to the list.Bell Tower Grey said:We need to get a group together, decide on "X" number of bbq joints to visit, then rent a passenger van and driver to take us on a two or three day bbq eating and beverage sampling road trip.Civilized said:
I need to go on a BBQ tour of NC. So many good spots I haven't tried yet.
Wilber's today was good. Sorry I cannot post pics, it appears.JocoPack said:
BTG,
The way I understand it that sauce recipe is actually Carl's grandmother's and he went into business with JB&B with it.
Also, in case any of y'all haven't heard, Wilbur's BBQ in Goldsboro is set to reopen any day now. One of the few true-ENC whole hog cooked over wood joints left.