Toggle sidebar

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.
  1. Displaced Texan

    Brisket

    Looks good. I use very small splits as well. No temp spikes.
  2. Displaced Texan

    Strong coffee

    Believe it or not, for any of you who have a Kroger or Kroger owned grocery near you, the store brand "Signature Select" coffees are very good. This is from someone who for years ordered Community Coffee and had it shipped to IL. That ice until covid somehow ruined them and it sucks now. But...
  3. Displaced Texan

    Shrimp Po’Boys

    Cabbage? I take it all back. :emoji_stuck_out_tongue_closed_eyes:
  4. Displaced Texan

    Misunderstandings

    Yep. "Burnt" is sort of a misnomer. Just a nice bark on the ends of the flat and point.
  5. Displaced Texan

    Shrimp Po’Boys

    Look good. Dressed with mayo, lettuce, and tomato. I am not a pickle guy, a lot of people are. Bread looks good, lettuce is done right. Nice.
  6. Displaced Texan

    Easter Brisket 2025

    That next to last picture looks professional. Yum.
  7. Displaced Texan

    Advice for an Offset Smoker

    Have been very happy with my Bell Fab. Craig Bell in Owasso, OK.
  8. Displaced Texan

    Maiden brisket cook on the new OK Joe Highland.

    Nice job.
  9. Displaced Texan

    Exploring Low Carb, Healthy Fat, Moderate Protein Diet - Not Keto Quite Yet

    Eliminated all processed carbs almost 3 weeks ago. 95% meat, fats, butter. Some berries and vegetables occasionally. Big thing I am also doing is fasting. 18/6 but also multiple 24 and 48 hour fasts. Big time ketosis, I assume. Here is what it has done for me... First, I feel great, like...
  10. Displaced Texan

    Chicago style ribs

    @appaws, I don't think we have ever actually eaten at Home Run Inn, we pass by frequently, but their frozen pizzas at the grocery are the best IMO. And Al's was always my favorite beef sandwiches.
  11. Displaced Texan

    St Louis Style Ribs

    I count to about the 4th bone, and use a boning knife to cut parallel to the other side and then cut off the 1st 2 or 3 smaller ribs. Salt and pepper rub after that. 250° for 2-3 hours then wrap in foil and finish 1 more hour. My Bell Fab cooks fast, nice convection.
  12. Displaced Texan

    Chicago style ribs

    Chicago deep dish invented by Texan Ike Sewell. I live up here. I wouldn't be surprised if Chicago ribs involve a pressure cooker.
  13. Displaced Texan

    I got a fever....

    I thought this was a thread a bout more cowbell.
  14. Displaced Texan

    * UPDATE, THAWED AND COOKED. PICS IN OP * Defrosting a solid frozen brisket in refrigerator.

    I trim and season mine as the pit is heating up and stabilizing. I believe* a rub is mostly a way for the smoke to cling to and penetrate the meat, not provide flavor. *Worth what you paid for it lol.
  15. Displaced Texan

    * UPDATE, THAWED AND COOKED. PICS IN OP * Defrosting a solid frozen brisket in refrigerator.

    Yep. I was a restaurant manager two careers ago. We would do a "pull thaw" days in advance. 12 oz. NY Strips took 48 hours in the 34° walk-in. Agree with @chopsaw. Likely 4-5 days here to be fully thawed in the center.
  16. Displaced Texan

    Biggest Cook on my Bell Fab so far

    Love mine, but I wish I would have firmly requested a side firebox door like you have. I have certainly adapted, but any who...looks great.
  17. Displaced Texan

    Brisket for lunch. Ovenight hold ?

    Just posting this to show that long hold times at the right temp, with refrigeration when done slicing, of course, will keep a brisket good for days. This was the same brisket from above once I got to slicing the point last night. Still darn good. And, no, I don't top the brisket with Reddi Whip.
  18. Displaced Texan

    Brisket for lunch. Ovenight hold ?

    Not a digital unit, so 140°-160°.
  19. Displaced Texan

    Brisket for lunch. Ovenight hold ?

    I smoked a 14 pounder (before trimming) yesterday. 8 hours in the smoke, butcher paper, 3 hours finishing in oven, 250°, convection bake. Placed in warming oven at 12:30 am, sliced at 6:30 pm today. 18 hour hold, in case no one likes math haha. Turned out pretty damn good if I say so myself.
  20. Displaced Texan

    What's Up with the Price of Mayo?

    A jar of Duke's last me several months and dozens of sammiches at least. Good value per sandwich. Ducking for cover....
Top Bottom
Back
Clicky