Things We're Cooking

[Bayou Tiger]

Don't expect greatness from the first attempt, but if you've done a few briskets before, what are some pointers you wouldn't mind sharing?

After 2 hours no meat will absorb any more smoke. That is a proven fact. So realize that you could smoke it on grill or smoker for those two hours and then finish it in your oven. So don't fret it. The most important thing is to cook it low and slow until it shakes like jelly. It usually does this once it reaches 205 degrees internally.

When it gets to 150 it usually goes into what is called the "stall". It will sit at that temp for hours. To speed it along....wrap in tightly in foil with 1/2 cup of liquid...water or beef broth or stock....beer if you want.

Make sure it is tightly wrapped with a tight seal. The liquid and the natural juices will break down the connective tissue and make it tender.

 

[Cobrabit]

After 2 hours no meat will absorb any more smoke. That is a proven fact. So realize that you could smoke it on grill or smoker for those two hours and then finish it in your oven. So don't fret it. The most important thing is to cook it low and slow until it shakes like jelly. It usually does this once it reaches 205 degrees internally.

When it gets to 150 it usually goes into what is called the "stall". It will sit at that temp for hours. To speed it along....wrap in tightly in foil with 1/2 cup of liquid...water or beef broth or stock....beer if you want.

Make sure it is tightly wrapped with a tight seal. The liquid and the natural juices will break down the connective tissue and make it tender.

Thanks, I definitely plan to wrap to get through the stall, as I've done previously with Boston butt. Thought about giving it a little more smoke, but will certainly look into just 2 hours. With the electric smoker and chips, I wouldn't go through much, but if it's not penetrating further, then I'll just let it sit at 225.

 

[Across The Field]

Surprised the wife with an early Valentine's Day dinner last night. Got a nice black & blue on the tenderloins. First time doing lobster and it was a bit overcooked, but still delicious. Definitely doing to keep making it, as it was way easier than I thought it'd be.

 

[Bayou Tiger]

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Excellent! Cooked perfectly.....

 

[Across The Field]

Excellent! Cooked perfectly.....

Thanks man. When I'm not using the Traeger for steaks (we got a snowshower yesterday so it wasn't an option), I've been doing the reverse-sear method with a cast iron, and the results have been pretty fantastic. I didn't even need to hardly press down with the knife, it was cutting through like butter.

 

[Bayou Tiger]

Thanks man. When I'm not using the Traeger for steaks (we got a snowshower yesterday so it wasn't an option), I've been doing the reverse-sear method with a cast iron, and the results have been pretty fantastic. I didn't even need to hardly press down with the knife, it was cutting through like butter.

I do reverse sear with everything now....I also use a cast iron skillet to finish.

 

[jvett77]

Turned out extremely good. This is probably my favorite way I've ever had lamb, and we'll definitely be doing it again.

Stop it!

 

[moxie]

Th

Surprised the wife with an early Valentine's Day dinner last night. Got a nice black & blue on the tenderloins. First time doing lobster and it was a bit overcooked, but still delicious. Definitely doing to keep making it, as it was way easier than I thought it'd be.

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That’s a beauty!

 

[Sexual Chocolate]

Beef broth from bones. Just took it off, 20 hours long.


I didn’t roast the meat bones before, should I do that?

 

[romeo212000]

Th

That’s a beauty!

Tha fuck have you been?

 

[moxie]

Tha fuck have you been?

 

[ATL96Steeler]

After 2 hours no meat will absorb any more smoke. That is a proven fact. So realize that you could smoke it on grill or smoker for those two hours and then finish it in your oven. So don't fret it. The most important thing is to cook it low and slow until it shakes like jelly. It usually does this once it reaches 205 degrees internally.

When it gets to 150 it usually goes into what is called the "stall". It will sit at that temp for hours. To speed it along....wrap in tightly in foil with 1/2 cup of liquid...water or beef broth or stock....beer if you want.

Make sure it is tightly wrapped with a tight seal. The liquid and the natural juices will break down the connective tissue and make it tender.

From personal experience.

I removed my brisket when it hit 200 and put it in the cooler wrapped...my mistake was I left it in the cooler for too long (2 hours) and the internal went north of 210.

Tender and tasty, but the flat slices couldn't pass the bend test (they fell apart)...long story short, it was overcooked.

I went to a brisket class last fall...they suggested with the Primo or ceramic cookers..removing it at 190-195 internal...and no longer than 1 hour in the cooler wrapped for a brisket around 205 finished.

Gearing up for some more lo & slo cooking soon.

 

[ATL96Steeler]

Surprised the wife with an early Valentine's Day dinner last night. Got a nice black & blue on the tenderloins. First time doing lobster and it was a bit overcooked, but still delicious. Definitely doing to keep making it, as it was way easier than I thought it'd be.

View attachment 232471
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That's a serious meal there sir!

Right now I would say, surf and turf is my specialty.

FYI on lobster tails...(really all shellfish) an instant food thermometer is worth it's weight in gold. I take them out of the freezer and let them sit (in a bowl with cold water) until they start to unthaw. Whether your broil, boil or grill them, as soon as the shell turns read...pull them off...@ 130-135 internal...they will rise about 5 degrees once pulled off...140-145 is done...150 is chewy, 155 is rubbery...any more done than that...give it so somebody else.

 

[Pure Steel]

I do reverse sear with everything now....I also use a cast iron skillet to finish.

I do reverse sear only as well, have been for years, makes the best prime rib during the holidays and awesome with thick cut steaks...I have two monster ribeyes from Costco in the oven now, will cast iron sear and finish in thyme butter when done.....

 

[FaCe-LeE-uS]

Smoked a couple of Meatloafs yesterday.

4 lbs ground venison (Mule)
2 lbs venison breakfast sausage (white tail)
1 lb ground bacon ends

Eggs
Milk
Breadcrumbs (panko & crackers)
Rosemary
Thyme
Pepper
Traeger BBQ rub
Brazed with Bbq sauce

@ATL96Steeler

 

[FaCe-LeE-uS]

My eldest son, 3.5 yrs, really loves the books “Dragons Love Tacos” and we read them weekly if not nightly to him. So I threw him a little taco party last week.



Nothin special. Ground venison, sour cream, lettuce, tomatoes & shredded cheese. Just did the basics and let him throw salsa, olives, onion and guacamole on it as he pleased. I chopped up some cilantro for the wife & I and made us all a bean dip. And of course I had a slew of hot sauces on hand for myself.

 

[Pure Steel]

View attachment 234361

Smoked a couple of Meatloafs yesterday.

4 lbs ground venison (Mule)
2 lbs venison breakfast sausage (white tail)
1 lb ground bacon ends

Eggs
Milk
Breadcrumbs (panko & crackers)
Rosemary
Thyme
Pepper
Traeger BBQ rub
Brazed with Bbq sauce

@ATL96Steeler

Looks awesome, I’m already thinking about the Steeler/Giant tailgate this upcoming season......Should be a good crowd there, my friend brings prime steaks and seafood from his restaurant.....Can’t wait......

 

[ATL96Steeler]

Looks awesome, I’m already thinking about the Steeler/Giant tailgate this upcoming season......Should be a good crowd there, my friend brings prime steaks and seafood from his restaurant.....Can’t wait......

I won't even be there and I can't wait either!

 

[SlinkyRedfoot]

That's a serious meal there sir!

Right now I would say, surf and turf is my specialty.

FYI on lobster tails...(really all shellfish) an instant food thermometer is worth it's weight in gold. I take them out of the freezer and let them sit (in a bowl with cold water) until they start to unthaw. Whether your broil, boil or grill them, as soon as the shell turns read...pull them off...@ 130-135 internal...they will rise about 5 degrees once pulled off...140-145 is done...150 is chewy, 155 is rubbery...any more done than that...give it so somebody else.

I use a thermometer on a lot of things, but not lobster or really any seafood.

I'm also pretty opposed to boiling lobster tail. I used to do it, but it's really pretty boring and shitty. Think of it like a piece of chicken; would you rather have it grilled, broiled or boiled? I'm not a very big fan of grilling it either. I'll sous vide tails from time to time, but I'm partial to broiled with the steakhouse presentation, sitting on its shell.

I did this one a couple years ago, but was able to find the picture.

 

[moxie]

I use a thermometer on a lot of things, but not lobster or really any seafood.

I'm also pretty opposed to boiling lobster tail. I used to do it, but it's really pretty boring and shitty. Think of it like a piece of chicken; would you rather have it grilled, broiled or boiled? I'm not a very big fan of grilling it either. I'll sous vide tails from time to time, but I'm partial to broiled with the steakhouse presentation, sitting on its shell.

I did this one a couple years ago, but was able to find the picture.

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What about poaching? I've done that with chicken titties for chicken salad and shrimp for eating w/cocktail sauce or putting in a louie. Doesn't dry them out at all and the poaching liquid can be flavored in any direction you want.