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College Graduation Brisket
Thanks guys! After about 4 hours in the cooler, we sliced them up. Some portions of the cap piece were a little over cooked - still moist and flavorful, but it fell apart like pulled pork when I tried to slice it. Other parts sliced nicely, and those must have been the areas that were just... -
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- grillius
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- Album: College Graduation Brisket
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- grillius
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- Album: College Graduation Brisket
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College Graduation Brisket
- grillius
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College Graduation Brisket
Our daughter graduated from Western Washington University last week, and today is the big party - so I opted for a beef brisket, to which said graduating daughter was very agreeable! Started with a 13.5# full brisket from Minder Meats, a great local meat supplier. I think these briskets were... -
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- grillius
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- Album: College Graduation Brisket
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smoking bratwurst?
That looks like a recipe worth trying - it will be the one for my next batch, though that's probably 3-4 months away given the stock on hand. -
smoking bratwurst?
Mickey Jay, I see you're just across the sound from me - hope your power stays on today and no trees falling on the roof, etc. Seems like the usual Thanksgiving Day weather event here in the PNW. I just put a 14# Pops brined turkey into the MES for the family festivities later today, but... -
smoking bratwurst?
Dan I've used this standard brat recipe for a few years now and it's very popular with my family and friends. http://www.meatprocessingproducts.com/bratwurst-recipe-1.html Using a typical pork shoulder for the meat, I've found that adding about 1 part extra pork fat to 5 parts shoulder, by... -
Basic Brisket Smoke
I just did my first brisket a few days back, and with all the great info I've learned from this forum, I thought I'd post up a few notes - might be helpful to someone. (Sorry if this should go somewhere else, I thought this would be a good place). Here are the specifics: Brisket was 12# from...- grillius
- Post #289
- Forum: Beef Sticky
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Chef Jimmy J ! Should I dry brine?
Jimmy J, I've mulled over using that brine recipe of yours for some time - and now I've done it, with an 11# all-natural bird just coming out of a 24 hour soak. At first I thought the ingredients looked a little strong for poultry, but once I mixed it up - mmmh, great aroma and the bird looks... -
Maple Bourbon Barbeque Sauce
No problem, post away!- grillius
- Post #11
- Forum: Sauces, Rubs & Marinades
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Maple Bourbon Barbeque Sauce
Made this over the weekend for the first time, and it is a winner - everyone at our party thought it was great. Our usual sauce is Carolina style mustard/vinegar based so this one gave us two different styles for our guests to choose from. I used siracha sauce for the hot sauce, since we had...- grillius
- Post #7
- Forum: Sauces, Rubs & Marinades
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Butts!
I've been keeping the vent open, but have not tried removing the chip tube, which I assume provides added airflow. I'm going to be running 10# of bacon this weekend and will give that a try. Thanks for the tips!- grillius
- Post #4
- Forum: Grilling Pork
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Butts!
For my third effort with the new MES 30 I decided to go with one of our standard recipes - good old pulled pork. Started off with two pork butts about 7-8# each, these had already had the bones removed when they were packed. Rinse off, and then rub down with several squirts of yellow...- grillius
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- Forum: Grilling Pork
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Bacon - In A Fish Smokert?
Thanks Bear! I've got several friends volunteering for taste test duty. And, I think tonight is going to be BLTs and some homemade split pea soup for dinner - perfect for a drippy, cool June evening here in the Seattle area.....- grillius
- Post #25
- Forum: Hot Smoked Bacon
