OT—cooking thread

[Jim14510]

Brisket sounds so damn good right now. Show pics when done!

Made a pan seared halibut with sautéed green beans for dinner, turned really nice. Never cooked this fish before.

View attachment 9188

Love halibut. BugeaterinWA on RSS is the halibut king.

 

[Jim14510]

Did you guys eat the cooler after? How did people do bbq before the cooler was involved?

They put it on sticks over an open fire.

 

[Cash68847]

Doing my first brisket tonight. What internal temp do you take it off at? How and how long do you let it rest?

My friend says 198 to carve and around. 202 to pull. He foils it at the stall which is around 160-170. He uses Jim Baldridge seasoning made in NP, lawrys Salt and garlic pepper as a rub. It was one of the best briskets I’ve ate. I actually bought a couple but haven’t tried cooking yet.

 

[Eaton Beaver]

 

[Eaton Beaver]

 

[Eaton Beaver]

 

[Toe]

Doing my first brisket tonight. What internal temp do you take it off at? How and how long do you let it rest?

IDK if you're still going, but go by feel, not temperature. Wrap it when it hits maybe 160 or so, then when it gets to maybe 190, start poking into it with a thermometer probe or skewer. Keep cooking it wrapped until all parts of the brisket feel tender, with minimal resistance to the poker.

What happened man?

IDK man, just didn't care for that butter. But I did make truffle butter with a couple sticks of Kerrygold, and it's pretty great!

 

[HuskerPAC]

IDK if you're still going, but go by feel, not temperature. Wrap it when it hits maybe 160 or so, then when it gets to maybe 190, start poking into it with a thermometer probe or skewer. Keep cooking it wrapped until all parts of the brisket feel tender, with minimal resistance to the poker.



IDK man, just didn't care for that butter. But I did make truffle butter with a couple sticks of Kerrygold, and it's pretty great!

Just getting ready to START. Sleeping on the couch by the patio that has the grill on it tonight.

 

[Toe]

@HuskerPAC If you don't already have one, get a thermometer with a wireless receiver that can alarm you if temperatures go outside your desired range.

 

[NEHusker54]

Trying out the Meat Church Mexican pulled pork recipe today.

 

[HuskerPAC]

@HuskerPAC If you don't already have one, get a thermometer with a wireless receiver that can alarm you if temperatures go outside your desired range.

I got the MEATER for Christmas. Love it.

Brisket turned out good for my first effort. I’ll rate it in the upper 7s.

 

[Cookiemonster]

Made some babaganoush tonight. Shits all over hummus.

Grilled eggplant is the way to go for flavor.

 

[HuskerPAC]

@HuskerPAC If you don't already have one, get a thermometer with a wireless receiver that can alarm you if temperatures go outside your desired range.

With it being a good solid start, I’m not really sure what would be done to make it “better” as I’m not really a brisket connoisseur.

 

[HuskerPAC]

That’s the fun challenge of cooking is trying to make it better next time. Hard to know if you’ve perfected anything.

 

[Toe]

Grilled asparagus with Badia Complete Seasoning, truffle butter mashed potatoes, and tenderloin seasoned with Badia Harlem Garlic Pepper, smoked, seared, and topped with melted truffle butter.

 

[HuskerPAC]

Cooking 4 pork butts tonight, about 34lbs total.

 

[Eaton Beaver]

Stress free Saturday so trying a smoked cheese dip.

 

[DrinkItIn]

Stress free Saturday so trying a smoked cheese dip.

I want to try this. What amounts of each ingredient.

 

[Walter Sobchak]

I want to try this. What amounts of each ingredient.

Not the poster you quoted, but here's a guess

Whole block velveeta
1 lb sausage
1/2 jar jalapeños, more if you like it spicy
1 T minced garlic
1/2 whole diced onion
1/ t salt
1 T pepper
2T slap yo mama; this shit is clutch in almost anything as well. Great flavor and cheap
Splash of milk

Cook sausage, combine rest of ingredients. Smoke at 250 for an hour or til it hits 165 degrees internal temperature

 

[Eaton Beaver]

Not the poster you quoted, but here's a guess

Whole block velveeta
1 lb sausage
1/2 jar jalapeños, more if you like it spicy
1 T minced garlic
1/2 whole diced onion
1/ t salt
1 T pepper
2T slap yo mama; this shit is clutch in almost anything as well. Great flavor and cheap
Splash of milk

Cook sausage, combine rest of ingredients. Smoke at 250 for an hour or til it hits 165 degrees internal temperature

Yep thank you. Except I'm going to smoke at a lower temp for about 2hrz