1. Have something to say? Register Now! and be posting in minutes!

Things We're Cooking

Discussion in 'Food, Cooking & Tailgating Forum' started by SlinkyRedfoot, Feb 1, 2016.

  1. Across The Field

    Across The Field Oaky Afterbirth

    20,834
    3,869
    293
    Joined:
    Apr 21, 2015
    Hoopla Bookie:
    $ 24,657


    Doing my first brisket smoke this weekend. About to go pick up an 8-lber from a butcher close to downtown.

    Anyone ever do a brine on a brisket? Thinking I'll do that this afternoon through the night before putting it on tomorrow morning.
     



  2. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

    56,068
    6,230
    533
    Joined:
    Sep 4, 2011
    Location:
    The Lowcountry
    Hoopla Bookie:
    $ 54


    I've only done brisket twice and I didn't brine either one.

    Maybe @4down20 or @bamabear82 have tried brining a brisket?
     
  3. bamabear82

    bamabear82 I ♥ t-baggin

    50,399
    7,879
    533
    Joined:
    Aug 10, 2011
    Location:
    BAMA
    Hoopla Bookie:
    $ 710


    I always brine chicken beforehand but have never done so on any other meat. Chicken is MUCH easier and more likely to dry out than your typical meats that have fat that will break down during the smoking process helping to keep it moist. Having said that, I can't imagine that it'll hurt anything.
     
    • Like Like x 2
  4. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    Nope, I'm a pork guy. Need one of them Texas boys.
     
    • Like Like x 2
  5. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    Never done it that way, always used the offset and wood only.

    I've considered trying charcoal in my offset because it'll last longer, it's cheaper and I won't have to mess with the fire every 5 minutes, but I'm scared of the smoke because the white smoke is supposed to be bitter, and you can really smell the sweetness in the smoke when it's a nice thin blue. I always chicken out and go wood only though.

    Do you get blue smoke?
     
  6. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

    56,068
    6,230
    533
    Joined:
    Sep 4, 2011
    Location:
    The Lowcountry
    Hoopla Bookie:
    $ 54


    a little blue, not much. I just got an offset this past spring. I haven't done ribs since I got it though. I'll have to find some real wood for it and see what happens. Do you soak the wood?
     
  7. Across The Field

    Across The Field Oaky Afterbirth

    20,834
    3,869
    293
    Joined:
    Apr 21, 2015
    Hoopla Bookie:
    $ 24,657


    I'm planning on using mesquite and hickory chips. Do you guys soak your chips overnight and with what?
     
  8. Edisto_Tiger

    Edisto_Tiger Member Sporting a Natty

    56,068
    6,230
    533
    Joined:
    Sep 4, 2011
    Location:
    The Lowcountry
    Hoopla Bookie:
    $ 54


    I soak mine in water and/or beer. Don't ask me why I use beer sometimes, I just do.
     
    • Like Like x 1
  9. Across The Field

    Across The Field Oaky Afterbirth

    20,834
    3,869
    293
    Joined:
    Apr 21, 2015
    Hoopla Bookie:
    $ 24,657


    I could see that being good, especially if it's paired right. Like an amber or brown ale for beef. Not a bad idea.
     
  10. Across The Field

    Across The Field Oaky Afterbirth

    20,834
    3,869
    293
    Joined:
    Apr 21, 2015
    Hoopla Bookie:
    $ 24,657


    Brisket is in. 215-225 for about 10.5 hours. Didn't brine, just did a simple rub. Used mustard and honey mix as the binder, should yield a nice, thick bark. Hickory and mesquite chip mix.
     
    • Like Like x 3
  11. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    I don't want to say people are doing it wrong, but I do not recommend that. Good flavor choices for beef as I understand it though.

    Or at least I should say - I use to do that, and never really had good results. I didn't have bad results really, but the majority of my result was from the slow cooking, not because of great smoke flavor - which I know how to get now.

    Basically, white smoke is terrible. It's bitter, it makes your food taste terrible and that is generally the kind of smoke you get from soaked wood chips. It means you have a smoldering smoke going on, and soaked chips promote that. The good thing about wood chips is you don't get a whole bunch of it, so it doesn't ruin the flavor, while a huge amount of thick white smoke will.

    The best thing for smoking is - no charcoal at all, no wood chips, but instead just burning wood in an open flame. Small hot fires are the secret. When the wood burns down to the coals, those are good too, but you want to get them there with an open flame and those coals are used to start the next one usually.

    If you have white smoke, it's smoldering and you need to increase the airflow. If your temp is too high at that point, you have too much wood and need smaller amounts. You can cut down the airflow as much as possible while not having white smoke for longer burns without maintenance.

    The smoke you want is actually damn near invisible. I can only see mine when I have something black behind the stack. A thin blue smoke is what you should see, and the thinner the better, and those only come from clean open fires.

    And while you may not see a bunch of smoke, you will smell the difference and what you smell will also be the flavor going in.
     
    • Like Like x 1
    • Winner Winner x 1
    • Useful Useful x 1
  12. FaCe-LeE-uS

    FaCe-LeE-uS How's Business?

    36,721
    14,129
    1,033
    Joined:
    Jul 2, 2013
    Hoopla Bookie:
    $ 3,972


    [​IMG]

    I call it Dad's Pesto Chicken

    Warning: This makes a shit ton. I love to eat the leftovers all week.
    • 6-8 chicken breasts (cubed w/ fat trimmed off)
    • 20-24 strips of thick cut peppered bacon (chopped into 1" squares, add more pepper)
    • 8oz package of Mozzarella cheese (cubed)
    • 12oz bag of fresh green beans
    • 7oz Basil Pesto Sauce (Buitoni or whatever fresh kind they have, never tried the jarred versions)
    • 10.5oz of cherry tomatoes (halved)
    • Garlic, diced
    • Garlic salt
    • Pepper
    1. Cook the bacon in a skillet, drain the bacon grease & set aside about a cup of it. Put the bacon into the serving bowl.
    2. Stir-fry the green beans with bacon grease (about 1/4 of what you saved), diced garlic & garlic salt. I aim to make these as crispy as I can without burning them, but some burn marks are inevitable. When finished, put the green beans into the serving bowl.
    3. Stir-fry the cherry tomatoes in the pan with whatever grease remains. I like to char the faces of the cherry tomatoes as best I can so try to keep them cut-face down. Move/flip the skillet often because they tend to stick if you don't. Add olive oil if necessary. Once done put them into the serving bowl.
    4. Add the rest of the bacon grease you saved and then add chicken & more diced garlic. Drain if you get too much liquid in the pan. Add garlic salt & pepper. Cook until you get the browning crispy exterior. The hotter you get the bacon grease the better the results. Just be careful not to burn yourself when you put the chicken in. Once finished add to the serving bowl.
    5. Mix in the mozzarella & basil pesto sauce into the serving bowl.
     
    • Like Like x 4
  13. ATL96Steeler

    ATL96Steeler Well-Known Member

    19,600
    3,381
    293
    Joined:
    Jul 9, 2013
    Location:
    NE Metro ATL
    Hoopla Bookie:
    $ 1,000


    Good info here.

    Up until this past week, I've been cooking on a weber kettle and not much low and slow. Got myself a real smoker/grill now, and next weekend I will be doing my 1st low and slow cook...beef brisket and I'll get a slab or two of ribs maybe the following weekend.

    My buddy who is a long time low and slow cooker mentioned...with poultry, go light on the smoke...birds soak that stuff up...apple, cherry tends to have more milder flavor than say a mesquite or hickory. Secondly, he uses wood chunks and doesn't soak them at all...(wraps them in foil with a few holes poked in the foil and he can get 2 or 3 chunks to smoke for 5 or 6 hours.
     
  14. romeo212000

    romeo212000 Self-proclaimed Asshole

    65,436
    3,803
    293
    Joined:
    Aug 9, 2011
    Hoopla Bookie:
    $ 3,442


    I’m gonna give this a shot. Looks good. May sun chicken thighs for breasts.
     
  15. FaCe-LeE-uS

    FaCe-LeE-uS How's Business?

    36,721
    14,129
    1,033
    Joined:
    Jul 2, 2013
    Hoopla Bookie:
    $ 3,972


    Doesn't matter. Might have a harder time cubing the chicken but it doesn't make much of a difference in how you cut the meat.
     
  16. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    Yeah, for chicken you will want like Cherry/Apple. Then for pork you can take it up a step and be like Apple/Hickory and then beef go up again to like Hickory/Mesquite. I would not use Mesquite on pork. My favorite for pork, which is what I smoke 90% of the time is Apple. But I'll throw some Hickory in there without worry. (I will be using Hickory this weekend because they were sold out of Apple). I also use Hickory on my pulled beef. Mesquite I've not used for smoking yet, I think I would probably use it with a mix of Hickory for something like Brisket.

    I have a small smoker. I burn about 2 or 3 of those chunks an hour, but not at the same time. I have to tend to my smoker about every 10-15 minutes. The results are worth it though.
     
    • Like Like x 1
  17. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    Anyone ever made any smoked pull pork chili?

    Smoking a pork butt this weekend(shocker), and was thinking about using the leftovers in the chili in place of normal ground beef.

    I see recipes online, but still a little nervous.

    Should I eat all the bark pieces or save it for the chili? I love those and sure as hell don't want to waste them, but if they'll take the chili to the next level, that's also cool.
     
  18. ATL96Steeler

    ATL96Steeler Well-Known Member

    19,600
    3,381
    293
    Joined:
    Jul 9, 2013
    Location:
    NE Metro ATL
    Hoopla Bookie:
    $ 1,000


    Noted...thanks, especially no mesquite on pork....I know it's a bit strong for poultry but learning something here.

    I will report back with pics...loving my new Smoker/grill though...Got a Primo XL Oval.
     
    • Like Like x 1
  19. 4down20

    4down20 Quit checking me out.

    55,644
    8,226
    533
    Joined:
    May 10, 2013
    Hoopla Bookie:
    $ 395


    GL. I think it's generally pretty hard to fuck up BBQ.
     
  20. romeo212000

    romeo212000 Self-proclaimed Asshole

    65,436
    3,803
    293
    Joined:
    Aug 9, 2011
    Hoopla Bookie:
    $ 3,442


    And yet so many manage to do so.
     
    • Winner Winner x 1