Cooking/Food thread

[Gunbuffer]

That looks good enough to eat.

I swear the best brisket I make is when I just do Salt and pepper, or mostly

 

[dennishoddy]

Grabbed a weird 4# brisket cut from crest on Saturday, hit it with a pepper, salt, onion powder rub with a tbsp of chili mix. Ran it for 11hrs in the Weber. Hickory and mesquite chunks. Came out decent. It was too thin a piece of meat to expect too much View attachment 481947View attachment 481948

Looking at the moisture content in the pic, it was a perfect cook!

 

[CHenry]

Looking at the moisture content in the pic, it was a perfect cook!

11 hours for a 4 pound brisket is extreme. I woulda gave it 6 or 7 hours at 200 and foil the last 2 at 235*
There is no smoke ring, but
i'd eat it without complaints
Nom nom!

 

[XDTime]

I swear the best brisket I make is when I just do Salt and pepper, or mostly

Wife and I did a head-to-head "salt / pepper" and "head county" racks of ribs taste test. I preferred the salt / pepper and she preferred the head country...Mad Scientist BBQ might be on to something!

 

[retrieverman]

 

[dennishoddy]

Sashimi yellowfin tuna salad tonight.
God, I love that stuff.

 

[kwaynem]

Sashimi yellowfin tuna salad tonight.
God, I love that stuff.

View attachment 486150

Where is the cornmeal

 

[dennishoddy]

Where is the cornmeal View attachment 486160

I save the cornmeal for those nasty freshwater fish!

 

[V98]

Grilled mahi mahi on jasmine rice topped with mango habanero salsa!

 

[V98]

Sashimi yellowfin tuna salad tonight.
God, I love that stuff.

View attachment 486150

Love that tuna rare or raw!