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Could I ask your best meatloaf recipe for a friend ??
My Dad is one my all-time favorite cooks. I call him "The Master of Simple Techniques" and he really is. Similar to how BB King could play 2 notes and make you cry, my Dad can roast a potato with nothing more than salt, pepper and olive oil that is just a thing of beauty. One of my all-time... -
Keeping Brisket Warm- Food Safety (Pregnant wife)
Once it drops to 140, you still have 2 hours to serve it. Well 2hours is the restaurant standard but I believe you could go 4 hours. If you re-heat to 165, in *theory* that should work but I'd be uncomfortable with an at-risk diner. The heat doesn't kill *everything* . .it just kills it down... -
LET'S TALK BRISKET!!
I would do 1 of 5 things with a flat: 1. Braise it like a pot roast 2. Cure it and smoke it like pastrami 3. Grind it up into burgers 4. Make beef jerky out of it (after cutting away all visible fat). 5. Cook it sous vide for 24 hours @ 150 and then slap it on a grill. (never tried that but... -
Keeping Brisket Warm- Food Safety (Pregnant wife)
I've held briskets in the cooler that long but they were larger - 12-15lbs. I'd be worried about holding an 8lb brisket that long but I'd still go ahead. I'd try to push back the start time to around 9pm and I'd also pre-heat the cooler. Put a large pot of water on the stove and heat it up... -
LET'S TALK BRISKET!!
Agree with Demosthenes9 - 160 is under for BBQ brisket. I am sort of honing in on my preferred done temps. My last 2 briskets came out of the smoker at internal temps of 200 (12lbs, 16hrs) and 185 (15lbs, 19hrs), respectively. I thought they were both great but give the slight edge to the 185... -
brisket cooking question...2 stages?
If you have or have access to a vacuum sealer, then what I would do is smoke the briskets all the way on Sunday. Let them cool as normal and then vacuum seal them and put them in the fridge. On Weds, submerge them in a large pot of water and put in a 250 degree oven for 3 hours. Brisket... -
LET'S TALK BRISKET!!
I've bought prime briskets last 2 times - one from the grocery store, one from a butcher shop. The one from the grocery store was $3 per lb and the one from the butcher shop was $3.50 per lb. They were both on sale but $8-$10 is insane! This is for whole, untrimmed packers, though. My... -
LET'S TALK BRISKET!!
Heck yeah! I decided this year was the year I was *really* going to learn how to BBQ so I needed to eliminate some variables. I used to make a rub from scratch but it was different every time. I researched on some bbq sites what people thought was the best commercial rub and came up with Head... -
LET'S TALK BRISKET!!
Did another one and, again . .it came out awesome. I'm starting to think that a LOT has to do with meat selection. This time, I went to a butcher shop and got a prime brisket. I picked the one that looked the best - well marbled and just, in general, "nice looking". If you're ever in San... -
Favorite cut for jerky?
I usually use brisket flat . .around here brisket is usually the cheapest beef so I try to do a lot with it - burgers, meatballs, pastrami, etc. It makes delicious jerky but it's definitely too fatty for long term shelf storage. It will easily keep for a day for snacks on the go or lunch...- alamojoe
- Post #11
- Forum: Meat Selection and Processing
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LET'S TALK BRISKET!!
I finally smoked a prime brisket I'd been hanging on to for a while. I don't really know what I did different but this one came out really good. The only thing I did different was in the trimming. I watched Franklin's video on how to trim a brisket and that resulted in a much better trimmed... -
Burnt out?
I love my smoker but I would get real sick of it if I ate smoked meat even once a week. We usually eat "healthy" during the week. Sunday is my one day to cook whatever I want and there are so many things I like to cook. I probably only get the smoker fired up about once a month and, even...- alamojoe
- Post #8
- Forum: General Discussion
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Thoughts on MES 40 inch "bottom" of butt being Leathery/dry? + Pork for 75-100 question..
I have smoked a lot of pork butts at different temps and have never had the issue you describe. I definitely have smoked them at 275 and not had any toughness issues - but 225 is my favorite. I honestly don't even know if it makes any difference but I just like it to take a long time for some... -
Baby backs on the WSM
Looks great! I love baby backs on the wsm - what temp you using? -
It's time to smoke some Pork!
Well the event is over and the pork was a big hit. I ended up soaking the over-brined pork loin in a mix of about 75% Sprite and 25% apple juice for about 4 hours. Then I heated it, sous-vide, with a 1/4 stick of butter in the bag. It came out awesome - no trace of saltiness and no obvious... -
It's time to smoke some Pork!
When I first got it, I was all fired up about Sous Vide. I tried some beef tenderloin, chicken breasts, pork tenderloin and pork shoulder. I tried various times and temps. Even though the internet raves about it - we just aren't down with "slippery chicken", lol. I noticed that, for tender... -
It's time to smoke some Pork!
My sous vide rig - i haven't had a ton of luck cooking this way but it's worth it just to reheat bbq. Here is a pork tenderloin experiment that didn't work out. No matter what I do, always mushy. Amazing way to reheat bbq, though. I finally found a use for my rib rack! -
It's time to smoke some Pork!
Can't really slice the pork until tomorrow but, of course, I had to test it. This is chilled, btw. I have to admit - I messed up the brine. Too long and it's a bit salty. I popped a slice into a ziplock with a pat of unsalted butter and a tablespoon of apple juice and cooked sous vide for...
