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      11-27-2018, 12:35 PM   #925
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Quote:
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I'm planning to smoke a 15lbs whole at 250 over night 10-12hrs for Thursday.
I smoked an 18 pounder for about 12 hours after a 24 hour brine. It was divine.
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      11-27-2018, 02:22 PM   #926
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Black Friday I woke up early and it seemed like we had frost on the cars. I was about to go put my grill away. Then I touched it and it was only dew.


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When you go to bed at night, just before you fall asleep, do you ever have this niggling feeling in the back of your mind that someone, somewhere (up north) hates you?
Not in the least. Sleep like a babe at least until 1 or 2 when either the Hound or I need to pee
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      11-27-2018, 09:26 PM   #927
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I smoked an 18 pounder for about 12 hours after a 24 hour brine. It was divine.
Smoking the turkey makes it Sooooooo much better than Roasted.
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      11-28-2018, 03:35 PM   #928
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Smoking the turkey makes it Sooooooo much better than Roasted.
100% Agreed. I been smoking turkey for a couple years now and will never go back to roasting.
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      11-29-2018, 07:24 AM   #929
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Quote:
Originally Posted by TXSTYLE View Post
Smoking the turkey makes it Sooooooo much better than Roasted.
Quote:
Originally Posted by Hurricane Beefaroni View Post
100% Agreed. I been smoking turkey for a couple years now and will never go back to roasting.
i'll start learning how to smoke anything come next Spring. I hear all the time how it taste amazing
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      11-29-2018, 07:56 PM   #930
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i'll start learning how to smoke anything come next Spring. I hear all the time how it taste amazing
I have an electric smoker so it's basically set and forget. Totally idiot proof.
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      12-01-2018, 10:07 AM   #931
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Prez Kerr, were u thinking of me last night to keep me warm? I saw it was dropping from 60s into 50s as I went to dinner, but I roughed it out in shorts/t

But this morning it was mid-40 so I wore a sweatshirt with my shorts to walk to the store to get milk (in plastic bottle)
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      12-15-2018, 02:29 AM   #932
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did some grilling tonight! i wanted to try what medium rare taste like and here it is over rice! the rest I made at medium



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      12-18-2018, 10:54 AM   #933
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Thumbs up

My very first (of many) Smoked Brisket last night!

If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing.
As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it...

Here it is generously rubbed with seasoning:


After


And sliced:


Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple.
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      12-18-2018, 11:14 AM   #934
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My wife was adamant about getting my dad and his new bride a new microwave to fit over the stove. We went into a specialty appliance store (she was longingly looking at Viking commercial stoves that were on sale for just under $8000) I had my tape measure, the one she wanted would fit. As she's buying, I wander over to the green egg aisle. Man oh man! BUT, it was one of those things where I guess if you need to ask, you can't afford? I mean, the Viking was clearly marked, WTF?
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      12-26-2018, 11:11 AM   #935
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We hosted the Christmas Eve Feast this year. I spent HOURS outside cooking, I had every cooker I have running, with the exception of the deep fryer.

I bought a whole prime rib and trimmed it. I took off the ribs and used them to make a jus, cooked it for hours the day before, ate the ribs, then strained it, put it in the fridge which made it easy to remove the fat, then reduced the liquid down to 2 cups (it started with a whole bottle of wine and 4 cups of beef stock).

I also made a horseradish cream sauce, and a nice bearnaise.

I made focaccia, mainly because its pretty easy, and delicious.

The last pic is my 'helpers' hanging out and watching movies while I was cooking.
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      12-26-2018, 11:13 AM   #936
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Not pictured are the roasted veggies, done on the grill, and of course mashed potatoes, done on the side burner. Nothing was cooked inside, even though it was raining. Good times!
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      12-26-2018, 11:55 AM   #937
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Ribeye time!
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      12-26-2018, 08:10 PM   #938
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Quote:
Originally Posted by TXSTYLE View Post
My very first (of many) Smoked Brisket last night!

If you have smoked a Brisket, you know that it can easily come out like Beef Jerky or under cooked and tough AF, without the proper: preparation and cooking. Everything from seasoning, smoker temperature prior to and during smoking, wrapping, the dreaded "stall" (internal temp) and of course the final resting before slicing.
As someone who has cooked and grilled for over 2 decades, I can tell you that there is certainly "trial and error" involved. Especially with Smoking and Grilling. That being said. I and my family (my sons and wife are picky eaters) were pleased with my first effort. Not quite as juicy as I would have liked, but far from dry. But I am still really enjoying my Masterbuilt Smoker and with each round, I will perfect using it...

Here it is generously rubbed with seasoning:


After


And sliced:


Nice and flavorful Bark with a decent smoke ring. The flavor was excellent! I used Hickory and Apple.
That looks like a pretty small brisket. How many pound was that thing?
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      12-26-2018, 09:20 PM   #939
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After looking at everyones food, i am getting hungry. Here is our 6 lb Prime rib roast on the grill christmas afternoon. It tasted superb.
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      12-27-2018, 08:25 AM   #940
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      12-27-2018, 01:14 PM   #941
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Quote:
Originally Posted by parajax View Post
After looking at everyones food, i am getting hungry. Here is our 6 lb Prime rib roast on the grill christmas afternoon. It tasted superb.
Didn't take any pics, but that's what I smoked for dinner Wednesday
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      12-27-2018, 03:44 PM   #942
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That looks like a pretty small brisket. How many pound was that thing?
Just under 5lbs. Which is plenty for my small family.
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      12-27-2018, 04:33 PM   #943
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Just under 5lbs. Which is plenty for my small family.
Possible. But to do a brisket right, gotta get a full size one. Just save the leftovers!
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      12-30-2018, 07:17 PM   #944
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I got a brisket and some ribs in the smoker right now, forgot to take a pic but will get one when it comes out. Haven't done a brisket in forever and was kinda rush for tomorrow so hopefully it's at least edible. Wanted to make some beef jerky also but too many things.

Around here I can really only get the whole brisket. I can get just the flat, but they only have the prepackaged with all the fat trimmed which is useless.

I would like to cook the whole brisket unfortunately they have always been too big to fit uncut into my smoker. So I would always separate the flat and the point, still came out pretty good.
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      01-01-2019, 02:52 PM   #945
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you know what time it is literally after tenderizing it with kosher salt for 2 hrs the meat just falls apart







and some chicken tocino
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Last edited by lsturbointeg; 01-01-2019 at 03:07 PM..
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      01-01-2019, 07:46 PM   #946
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Smoked a brisket last week...



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