Cooking/Food thread

[CHenry]

Got this on about 7:00 am this morning. It's a grass fed brisket I raised n slaughtered. I've never had grass raised brisket but I've been pleased with the roasts and steaks. This is a little leaner than I'm used to so we'll see. Going to smoke till around 2:00 then foil it closed for the last few hours till it hits 220*.

 

[okie362]

Chuck roast dry brined overnight, smoked with hickory then braised till pull apart tender. Use the jus for a nice smoky gravy and you have a meal!

 

[O4L]

Chuck roast dry brined overnight, smoked with hickory then braised till pull apart tender. Use the jus for a nice smoky gravy and you have a meal!

I can't see the photos but that sure sounds good.

 

[tRidiot]

Agreed @okie362, pics aren't showing.

Today, I have a 5lb corned beef point in the sous vide, that'll come out tonight, get rubbed and sit open in the fridge till tomorrow and it'll go on the smoker. Home smoked pastrami yumminess.

Got some babyback ribs (Smithfield) dry brining a couple hours in the fridge right now to smoke this afternoon. Prolly throw 'em on in an hour or so.

Picked up a pack of chicken wings, gonna dry brine those tomorrow, let 'em sit in the fridge overnight to dry out some and smoke them on Monday. Probably serve them with some smashburgers with American cheese done over charcoal on grilled brioche (my son and myself have become addicted to these since the temps have warmed up).

 

[okie362]

Don't know what happened to them. Trying again.

 

[tRidiot]

Some babybacks tonight:

Just under 4h at 265°F. They are a little too tender, I think, they cracked in half when I did the bend test. Resting under some foil right now, they may firm up a little bit so I can cut them properly.

 

[tRidiot]

Just got an alert from my Joule sous vide cooker on my phone, my corned beef is done, it's been in the water bath 24 hours. Now to take it out, shock it cool, dry it, rub it, let it rest overnight for the smoke tomorrow.

 

[Gringobandito]

Just got an alert from my Joule sous vide cooker on my phone, my corned beef is done, it's been in the water bath 24 hours. Now to take it out, shock it cool, dry it, rub it, let it rest overnight for the smoke tomorrow.

That will be some drool worthy pastrami!!!


Sent from my iPhone using Tapatalk

 

[tRidiot]

Sure hoping so! I really need some sourdough bread. Hmmm... I might make a store run tomorrow. I'm thinking some piled high pastrami on sourdough with lots of yellow mustard and some good Swiss cheese.

 

[okie362]

They look good enough to eat. Sounds like you are in the same camp as I am when it comes to tenderness. There's that magic moment just before fall off the bone that's the perfect sweet spot.