The Christmas Brisket is out of the freezer. Marination begins to-morrow!
I always hit the Labor Day sale for brisket and ribs!!
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The Christmas Brisket is out of the freezer. Marination begins to-morrow!
I always hit the Labor Day sale for brisket and ribs!!
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Brisket is the best BBQ!
Sweet price on that beauty too Tom!
Not a brine. I slit the plastic on the meat side lengthwise, almost end-to end. Turn over and drain the blood.
Reach in with a sharp 2-pronged fork and poke it until I get tired without going through the plastic.
Big pile of Fiesta brisket rub, garlic salt, cayenne pepper, and lemon pepper. Reach-in and rub it proper.
Pot on a hot-plate. 1/2 big white onion, diced garlic pod, half bottle of Sweet Baby Ray's, 4 oz of olive oil, half bottle of Kraft zesty Italian dressing. Bunch of pickled jalapeno slices and lime slices. Whatever else is around!
Boil till onions are mostly gone. Have someone hold the slit wide and pour the mess in.
cold brisket with hot sop sucks it in. reach-in and spread it around!
Let it sit a week in the fridge crisper and pour a beer in on the last day.
Put it on the pit, Fat up, pour the sop over and go 235 with an onion and a few garlics tossed into the fire after an hour or so.
Build-up the wood, choke it down and go to bed after getting drunk.
Wrap in foil the next morning and build the fire back-up for a few more hours.
Texas. We do it somewhat different?
Having fun.
2 meatloaf
One over carrots in a pan and the other wrapped in bacon over the top.
Then some potatoes over that.
having fun and we will see how this turns out!
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Both meatloaf turned out tasty but the bacon was mushy not crisp.
The smaller potatoes were done but not the larger.
The carrots were similar but I like crunchy fat infused carrots................
Overall a fun experiment!
In case anyone thought I was kidding........
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Now the whole shop smells delish but I have to wait almost a week to put it on! ;)
Looks mighty good already Tom!
Pete <:-}
It's cooking already in the fridge crisper, Pete! :D
Looks killer tasty Tom!
Spicy Christmas, Texas style.
I’m smokin some candied bacon up here tonight.
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Bake, or smoke at 350 in raised pans for 10 minutes.
Flip after 5, and every 5 after that, mopping each time with this.
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After 40 minutes ya got this.
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Dries hard and crunchy.
Use thick cut bacon.
And per lb of bacon make the below:
1/4 cup brown sugar
2 tbl spoons maple syrup
2 tbl spoons rice vinegar
Course ground black pepper
Liquid hickory smoke flavour.
Apply to make these now and then, and happy to share with you lads.
:beer1:
Awesome looking too Mike!
You guys are making me hungry!
Pete <:-}
Saweet, Mike! Bacon....God's bookmark!
Don't let Bruno see that! ;)
I have never used pink butcher paper and have had my catalog out looking to get some spices etc.
They sell rolls but 18" x 1000' makes for a pretty big commitment for a test. :D
Try asking your local meat shop about getting some to try from them.
As my dad used to say; Ya never know till you ask.---
ps; You'll find smaller rolls at Amazon--
Hey! Anyone interested in a group buy of a 1000' roll?
Just laughing at a thought I had!
After my last post I realize that a 300' roll of regular freezer paper lasts me around 2 years depending on how many deer we get etc.
And you can get 50’ rolls. I have some 24” and 18”. Be happy to bring some to Texas for ya tim
By the way Tom your in charge of the brisket this year. Let me know how much money you need for 2 and I’ll send it. Then you prep them and bring down in a cooler to do on day 2
I am finally figuring out how to hold the temp low in this smoker I have.
Much experimenting and this is about 2.5 hours into the cheese.
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Tc I may have to take you up on the pink butcher paper.
I hear that one of the local stores is going to have a sale on pork bellies after Christmas.
Bacon may be my next project....
I stumbled upon this while searching the web--How I wish I could build something similar in my small back yard for my smoker AND the Traeger--
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The rind on the cheese is on the bitter side. Now to wrap it up and let it sit for a week or more.
Where is my instant gratification?
Never tried it, but Charlie gave me some to snack on on my way home last year.
He had a tube of perf sheet metal he filled with pellets. Started them smoldering with a propane torch.
Tossed it into the smoker with some cheap cheese he said came from Costco, I think?
Called it cold-smoking. Stuff was great!
Do you think wrapping and waiting will tone the bitterness down, Tim?
This is what most if not all I read says to do.
7 to 10 days after smoking in the refrigerator to let the flavors meld.
I trimmed about 1/4 inch off the outside of a chunk to experiment with and the smoke flavor was much less if any in the middle.
I hope it migrates and evens out
I know that cheese tends to absorb flavors and when stored it should be tightly wrapped OR in an air tight container to prevent contamination.
Depending on your temps, could you store one in the smoker? Perhaps that would allow the smoke to penetrate deeper :shrug: Just a thought.
I have some cheddar in the fridge that's not bad but needs used, but there's not enough for my New Years Snacking Day so I'm thinking of having a go with smoking it tomorrow.
Yes, Charlie had sealed it in a vacuum shrink-wrap thing.
Ate it and some slim-jims he made in same kind of wrap on the way home.
It very well may have saved my life! ;)
Seems an investment in the stuff to do that vacuum-sealed wrap might be a fine investment.
Academy. Saw them there.
I read one that mentioned that the smoking drew out the oil in the cheese and after sitting the oil went back into the cheese and drew the smoke flavor with it.
sort of like a salt brine. :hmmm:
The cheese is edible for sure the way it is but I hope it evens out.
Oh....I also came home with a little vacuum-shrink thing of jerky.
3 slabs. Shared them with 2 friends over a beer. So good! :)
Charlie knows his stuff!!
Attachment 314448Ok but so you replace it every year still cheaper. And as for wind just park it on the leewards side of the house. And besides I done plenty of smoking in Oklahoma. Wind didn’t stop me
Oh and the Traeger covers ain’t like those generic plastic jobs
I have a cover for the Traeger and I could make a cover for the smoker and in fact I have a collapsible cover that would cover both--BUT having something like this 'Cook Shed' with lighting and protection while I'd be out in the rain and snow sure would be nice!
I think we are talking about a luxury item!:D
I’ve saved that picture for inspiration Roy.
My egg freezes shut on the felt gasket all winter.
I need to throw a heat gun in the bottom vent a few hours before opening every time.
Something like that shed might make the difference up here in the winter months. Plus I could make it a central spot fir all the specific smoker tools.
I like your Thunk'n! :tu Being able to have an 'Outdoor Cook Specific Shed' to keep the tools you only use to do outside cooking would be nice.
When you make it come to life, pics would be appreciated :bow
Just make it a little bigger and you could fit your forge and your anvil in there also!:hmmm:
Roy-If I remember correctly, you live in an apartment, right? I'm sure the landlord wouldn't mind you smoking indoors if you opened the windows and disabled the smoke alarm. :rofl2: I guess I'm fortunate enough to wheel mine under the carport in bad weather, though the wife complains about soot on the ceiling.
Then you can go out there and enjoy a pipe or two and blame it on the smoker........:hmmm:
That is cool. A few trips to construction sites and ask for scraps. Just some work.
I like it!