What's For Dinner?

[Jamie]

we've been getting some really good avocados for the last couple of weeks. love 'em with any meal.

 

[Big_Holla]

 

[OhioWhiteTails]

I tried sous vide pork chops tonight. Another win!

 

[MoonLab]

Fish and shrimp tacos

 

[giles]

Meatball subs...ended up ditching half the bread and just eating the meatballs and jalapeños.

 

[DJK Frank 16]

We did ribeye and strip steak tonight over charcoal.

 

[Buckmaster]

Rolled past Buffalo the other day so I had to stop at The Anchor Bar. The hot wing was invented here in ‘1963.

 

[triple_duece]

Deer roast (actually back strap) in a rich brown gravy w mushrooms wit homemade Mac n cheese w pan seared asparagus.

 

[DJK Frank 16]

Boys were asking for pizza lastnight, didn't feel like getting out and about and I can't find a store bought pizza crust we like. Decided to try my hand at homemade pizza dough. I love cooking and don't get much time for it besides manning the grill. Turned out pretty good for a first try.

 

[giles]

Hooked now! Crazy what they charge for it compared to making it at home. Just have to plan ahead so the Doug has time to do what it needs to. Nice work!

 

[finelyshedded]

Karissa is home for spring break and requested brisket so I was up at 5:45 this morning laying this slab on the smoker. I sprayed down with mop sauce and rubbed it down with my seasoning last night and let it marinate overnight.

Last night:

The above pic is at the 3 hour mark.

This is my second run doing a brisket and I’m using same method I did the first time. I only added another rub(Brown Sugar Bourbon rub) to the other 2 (PVT SEL Cracked Peppercorn and Texas BBQ)

 

[5Cent]

Mmmmm mmmmm, looking good Rick! Enjoy with your family this evening.

 

[giles]

You cutting limes yet?

 

[finelyshedded]

Nope, lol.

I let it smoke for 6 hours before spraying down real good and double wrapping in foil. Going to let it go another 3 hours at 225 then pull and wrap it up in a towel for a good 3 hour rest in a cooler. Should be good and jiggly by then. It had a good jig going during the wrapping

Right before wrapping. Smells damn good with a nice fire going along with the smoker going.

 

[giles]

Slacker...about that time. Only thing missing in this equation.

 

[Jamie]

Nope, lol.

I let it smoke for 6 hours before spraying down real good and double wrapping in foil. Going to let it go another 3 hours at 225 then pull and wrap it up in a towel for a good 3 hour rest in a cooler. Should be good and jiggly by then. It had a good jig going during the wrappingView attachment 96938
Right before wrapping. Smells damn good with a nice fire going along with the smoker going.View attachment 96939

when I'm finishing a brisket, I like to use my thermapen as a probe to "feel" how tender it is, or isn't. I don't go by a set time or temperature to call it "done" when cooking a brisket the traditional way. some of them go to 210, some only 200. I don't rely on FTC to finish the cooking to my liking.

 

[finelyshedded]

Going to check the internal temp here in a few and either pull to rest or let go a tad longer

 

[finelyshedded]

Welp, the internal temp was 209 and probe went in slicker than snot so I pulled it and wrapped it in a towel for the resting period. Gonna give it 3.5-4 hours. Pics during the slicing will follow. Now it’s time to crack open some brews and chill on the back patio and relax with my girls and Karissa’s friend from THEE OHIO STATE UNIVERSITY.......
Going to serve with sliced red taters in the hot air fryer and baked beans doctored with some brisket,SBR’s sauce and bacon from the morning. TOO Life is GREAT

 

[finelyshedded]

Thanks to Jamie on the heads up on the temp check cuz I was going to prolly over smoke this slab of perfection. Looking forward to seeing how this one turns out.
Beer and margaritas flowing pretty well right now. Having a bonfire tonight after dinner. Fugger will prolly tip out at 25-30 foot as big as my pile is...

It’s been done a few times before.

 

[5Cent]

Enjoy Rick!