Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First Brisket!! / future q/view
Okay, I just ate leftovers from yesterday's smoke and the bitter taste I encountered last night was completely gone from the a jus and beans. Go figure!!! -
First Brisket!! / future q/view
For the beans I followed Dutch's recipe. They were in for about 3 hours. the au jus was in as long as the brisket so it could catch the drippings. The strange thing was that I tasted the au jus just as everything came out and it seemed to be fine, but when I served a couple of hours later it... -
First Brisket!! / future q/view
My company just left. The brisket came out great. The a jus had a strong smokey flavor that was somewhat unpleasant. It was bitter. The beans had a little of that flavor too. I think I left them in too long. Any ideas?? Anyway I took the brisket to 167 then foiled it and took it to 185. The... -
First Brisket!! / future q/view
It's a pan of beef stock with onions directly under the brisket catching the drippings. Should be good on anything, like a truck bumper. -
First Brisket!! / future q/view
Thank for your concern, but my wife is my official food taster. If nothing happens to her then I know it's safe!!! -
First Brisket!! / future q/view
Below is the brisket after two hours and just before its first spritz of 50/50 apple juice/sour mash burbon. -
-
First Brisket!! / future q/view
My sister-in-law and her family are coming over tonight for a visit and I've been volunteered to "smoke something". In spite of it being the first perfect weather weekend to hunt, I'm a little excited about cooking my first brisket. I found a 9 pounder at Sam's. After I trimmed it, it was about... -
First time ribs...and more Q/view
I was using Jeff's rib rub. The one he has for sale on the web site. It's perfect. I also used his BBQ sauce recipe for the first time last night and it was also outstanding. -
First time ribs...and more Q/view
Ribs are finished and tasted great, but they were a little tougher than I thought they would be. I discovered that I did a 3-1-1 process instead of a 3-2-1 process. Next time. The roast is still resting. Here are the finished photos. -
First time ribs...and more Q/view
Here's the photos. The burgers were a little underdone for my taste, but it can't be too bad because I'm eating one right now....LOL -
First time ribs...and more Q/view
I am trying my hand at spareribs for the first time. I'm also smoking another wild hog roast and cooking up the trimmings from the ribs and a few hamburgers Ribs: Roast and trimmings: Burgers: More Q/view when available -
Beef Tenderloin W/Q-view
I'm in my blind now and it's still in the truck, but I'm very distracted by the thought of lunch and it's only 8:15 am. It will be a miracle if it makes it past 10:00 am. LOL!!! -
Beef Tenderloin W/Q-view
I just finished eating dinner and I have to say that that was a fine steak!! It's so much better using temperature rather than time to tell when to remove the meat from the fire. A couple more photos below. -
Beef Tenderloin W/Q-view
Okay they are resting now. Just on the grill: Searing: Almost there along with some zucchini and summer squash: Just off the grill and about to rest. Took them to 135 and going to let rest for about 10 minutes. -
Beef Tenderloin W/Q-view
Decided at the last minute to season one with Jeff's rub to slice and take with me to the hunting lease tomorrow for a sandwich at lunch. -
-
Beef Tenderloin W/Q-view
Was at Sams today and saw some nice looking beef tenderloin steaks, so I decided to pick some up. I'm not necessarily going to smoke them, but I'm going to cook it on the grill with a little sugar maple smoke. It should be great. I seasoned with a dusting of Holliers Cajun seasoning and then... -
My wife is for sale.
Sounds like it's time to trade her in for a newer model.- patcap
- Post #5
- Forum: General Discussion
-
