BBQ- what’s going on your grill this weekend

[hermosabeach]

I’m Thinking it’s time to throw a brisket on the smoker

Care to share what you are going to be cooking and how for the Memorial Day weekend?

 

[Northfl]

Hopin to put some meat on the wifes grill the weekend?? Does that count??
Probably slap some ribs on and partake of some cold beverage and piss in the pool.

 

[Alphatreedog]

Noy think8ng about the grill . I'll be thinking of all the men and women who made the ultimate sacrifice . It is often attributed to Freedom or Country . More often than not it was loyalty to their friends and brothers on the battle field .
"There is no greater love that a man can have than to lay down his life for a friend ."
I'll be talking to my son about this in terms of Gratitude , Honor Duty and the immeasurable cost of their Sacrifice to family , friends and Country . I will tell him of our family's strong legacy of Military Servicel and attempt to describe how people , politicians and the like dishonor thei personal stewardship of Freedom and personal liberties . Even more troubling how they squander the Freedoms paid for in human life at such a tremendous cost .
If you so believe man is a Divine being born of Divinity . Fabricated , crafted and brought forth by God . We have souls and in that we are of Divinity . In fact the closest route to God is not up and mystically into the heavens . The closest route is to the man or woman next to you . With the indescribable magnitude, greatness , beauty that human life is it this sacrifice should strike a man to tears over the loss . An inconceivable price for the purchase of something that is already ours , bestowed by our Creator . Lasty please forgive my tonque and intellect for the inability to transcrbe these costs and my sadness and gratitude . God have mercy on our fallen and please welcome them into your Kingdom . Please console the hearts left behind and fill them with your love and Grace . In Jesus' name I pray .

 

[Scott037]

Spicy cajun Shrimp

 

[Maggot]

I’m Thinking it’s time to throw a brisket on the smoker

Care to share what you are going to be cooking and how for the Memorial Day weekend?

In my best Homer Simpson voice..."Ummmmm smoked brisket."

 

[Maggot]

Noy think8ng about the grill . I'll be thinking of all the men and women who made the ultimate sacrifice . It is often attributed to Freedom or Country . More often than not it was loyalty to their friends and brothers on the battle field .
"There is no greater love that a man can have than to lay down his life for a friend ."
I'll be talking to my son about this in terms of Gratitude , Honor Duty and the immeasurable cost of their Sacrifice to family , friends and Country . I will tell him of our family's strong legacy of Military Servicel and attempt to describe how people , politicians and the like dishonor thei personal stewardship of Freedom and personal liberties . Even more troubling how they squander the Freedoms paid for in human life at such a tremendous cost .
If you so believe man is a Divine being born of Divinity . Fabricated , crafted and brought forth by God . We have souls and in that we are of Divinity . In fact the closest route to God is not up and mystically into the heavens . The closest route is to the man or woman next to you . With the indescribable magnitude, greatness , beauty that human life is it this sacrifice should strike a man to tears over the loss . An inconceivable price for the purchase of something that is already ours , bestowed by our Creator . Lasty please forgive my tonque and intellect for the inability to transcrbe these costs and my sadness and gratitude . God have mercy on our fallen and please welcome them into your Kingdom . Please console the hearts left behind and fill them with your love and Grace . In Jesus' name I pray .

What you say is true but one of the ways I celebrate freedom is by being thankful for all the bounty we have, despite being in the midst of a 'pandemic'. Im going to enjoy some of it while remembering those who gave all.

Have a great week end ATD, hope we can get together for an IPA one of these days.

 

[SniperWolf6mm]

RIIIIIIIIIBS

/closethread

 

[Nik H]

Tri-Tip or Prime Rib
Some fantastic sausages
Pork Belly

I'd really like to do a brisket but not sure I want to fuck with a piece of meat for so long.

 

[MtnCreek]

Porkchops on the grill tonight. Pinto's in the crockpot. Probably make some slaw and cornbread. Son's been asking for manicotti and I have the cheeses for it so probably do that with some steaks or fish on Sat or Sun. Grilling and smoking season is year-round here, so don't feel obligated BBQ something.

 

[tomcatmv]

I did just finish a pastrami yesterday. Had it in brine for a week then smoked for two hours, braised in mustard, beef broth and beer for three hours in the crock pot, then back on the smoker for two more hours. Gonna make rueben sammiches today

 

[Rover31]

Pork belly in the smoker for sure!
I have taken to the sous vide method for meat.
did a Tri tip last weekend that was amazing. 6hrs in the sv then finish on the grill, was amazing! Have done some brisket for 24-36hrs then pecan smoke for 2hrs, delicious!

However, it is Memorial Day take that time to remember. I am sad that our little town will not be having its usual ceremony.

 

[Seed tick]

Brisket Saturday Fish Fry Sunday

 

[Maggot]

Brisket Saturday Fish Fry Sunday

Nom fucking Nom

 

[acudaowner]

All of my hopes and dreams lol happy thoughts oh so many happy thoughts .

 

[Tater Salad]

Sous-vide some venison chops then hit them with charcoal tomorrow. Then its smoked St. Louis style ribs and pulled pork over the weekend.

 

[beretta_man11]

I'm a Sous Vide + Smoke kind of guy- In the past few days, I've done Duck Breast, Whitetail Backstraps, Beef Ribs, Chicken Quarters, and Steaks. Even though I'm a terrible cook, the Sous Vide make it easy.

 

[wade2big]

I usually fire up the pit every Sunday at least. Thinking fajitas this weekend. Monday we will have a get together and do it all again. Probably something simple like burgers.

 

[MtnCreek]

@Tater Salad and @beretta_man11 What sous vide gadget are y'all using? Thanks.

 

[Tater Salad]

@Tater Salad and @beretta_man11 What sous vide gadget are y'all using? Thanks.

My wife picked up an Instant Pot Duo and it has a sous-vide function. I have not purchased a dedicated sous-vide.

 

[Gunfighter14e2]

A little Elk, & Moose, served w/Onion rings, Fries, Bake beans, Potato salad, Coldslaw an a huge double handful of green onions

 

[GordonFreeman]

Venison back straps, bacon wrapped jalapeno poppers, and parmesan crusted asparagus

 

[The D]

I have no idea yet, I’ll consult with the wife tonight or tomorrow then make the appropriate Costco run

 

[rtB]

Bone in Ribeyes over hot mesquite, home made tater salad and baked beans.

 

[hermosabeach]

I did just finish a pastrami yesterday. Had it in brine for a week then smoked for two hours, braised in mustard, beef broth and beer for three hours in the crock pot, then back on the smoker for two more hours. Gonna make rueben sammiches today

Do you have a link for the recipe?

 

[hermosabeach]

My wife picked up an Instant Pot Duo and it has a sous-vide function. I have not purchased a dedicated sous-vide.

do you have a vacuum sealer?

As I understand it, you want sinkers- not floaters- so all air must be out of sous-vide bag

 

[Tater Salad]

do you have a vacuum sealer?

As I understand it, you want sinkers- not floaters- so all air must be out of sous-vide bag

I have a vacuum sealer. In this case I just folded a zip lock freezer bag and pushed the air out. I will be using the vacuum sealer tomorrow night though. Although, I cant imagine it will make a difference. These are ones from the zip lock bag I did last week.

 

[tRidiot]

@Tater Salad and @beretta_man11 What sous vide gadget are y'all using? Thanks.

I have a pair of Joules.

Got a corned beef point in the fridge, prolly make some pastrami.

 

[supercorndogs]

I didn't know until this afternoon.

 

[DarnYankeeUSMC]

A little Elk, & Moose, served w/Onion rings, Fries, Bake beans, Potato salad, Coldslaw an a huge double handful of green onions

I just sent a pay pal to a certain someone here on the Hide to get your address.

 

[Nik H]

My wife picked up an Instant Pot Duo and it has a sous-vide function. I have not purchased a dedicated sous-vide.

I have a Joule...it is simply amazing. I cooked short ribs for 48 hours...never had short ribs that good

 

[Nik H]

do you have a vacuum sealer?

As I understand it, you want sinkers- not floaters- so all air must be out of sous-vide bag

Wives tale...ziplock works great. Don't seal it...roll it up tight and then seal it. All the air is out and it sinks

 

[Gunfighter14e2]

I just sent a pay pal to a certain someone here on the Hide to get your address.

LOL,.....I'd share a hooker before Elk or Moose meat,...

 

[PinesAndProjectiles]

I have a vacuum sealer. In this case I just folded a zip lock freezer bag and pushed the air out. I will be using the vacuum sealer tomorrow night though. Although, I cant imagine it will make a difference. These are ones from the zip lock bag I did last week.View attachment 7332365

Steak done right!

 

[MtnCreek]

View attachment 7332496

I didn't know until this afternoon.

Looks crappy!

 

[JCHayes]

Prime Rib. Yum Yum

 

[supercorndogs]

Looks crappy!

And a walleye. Probably the only fish better than crappies.

 

[tiger13]

I’m Thinking it’s time to throw a brisket on the smoker

Care to share what you are going to be cooking and how for the Memorial Day weekend?

10# brisket half point, half flat. Struggling to get it right in my electric Masterbilt. Watched every youtube video. I've done 5 so far, 2 fails, 2 okays, 1 burnt ends were the bomb! I don't know if I need a better smoker, or better meat. I'm good on the grill, the this is a tough nut.

 

[Rover31]

Brisket is a labor of love
what temp are you going at? @tiger13

 

[isofahunter]

Brisket, beans and beer. Plus 40 hours on a Bobcat w/tree sheer.

 

[Snipe260]

View attachment 7332496

I didn't know until this afternoon.

Fine as it gets!

 

[tomcatmv]

Do you have a link for the recipe?

So this is from my son who is the head chef at Joey Restaurant in downtown LA (Joey DTLA). He also is doing some stuff in conjunction with Louisiana Pellet Grills.
Pastrami
Brine:
3 qts. water
3/4 cup packed brown sugar
2/3 cup kosher salt
1 Tbsp curing salt, Prague powder or pickling salt
2 tsps coriander seeds
2 tspns mustard seed
2 tspns black pepper corns
1 tspn chile flakes
1 cinnamon stick crushed into pieces
3 bay leaves hand crushed
2 TBspns ground black pepper
Boil all this and then let cool. I let it sit overnight.
This is for about a 4-5 lb. brisket flat. put it in a covered container so that it is completely submerged in the brine or zip lock or seal-a-meal it. Refrigerate and let brine for at least 5-6 days
When ready to smoke, remove from brine and rinse well with water and pat dry with paper towels Smoke for 2 hours at about 225 . Pull off and and spread on some yellow mustard and put in a slow cooker with enough liquid (beef broth and any beer) to about half way cover the meat and then braise for 3 hrs. on High. Remove and put back on smoker for another 2 hrs. at about 225 or until internal temp. is 200-205.
Reove, let rest, slice and nom nom. Great with kraut, some swiss cheese and good rye bread grilled.

 

[tomcatmv]

So this is from my son who is the head chef at Joey Restaurant in downtown LA (Joey DTLA). He also is doing some stuff in conjunction with Louisiana Pellet Grills.
Pastrami
Brine:
3 qts. water
3/4 cup packed brown sugar
2/3 cup kosher salt
1 Tbsp curing salt, Prague powder or pickling salt
2 tsps coriander seeds
2 tspns mustard seed
2 tspns black pepper corns
1 tspn chile flakes
1 cinnamon stick crushed into pieces
3 bay leaves hand crushed
2 TBspns ground black pepper
Boil all this and then let cool. I let it sit overnight.
This is for about a 4-5 lb. brisket flat. put it in a covered container so that it is completely submerged in the brine or zip lock or seal-a-meal it. Refrigerate and let brine for at least 5-6 days
When ready to smoke, remove from brine and rinse well with water and pat dry with paper towels Smoke for 2 hours at about 225 . Pull off and and spread on some yellow mustard and put in a slow cooker with enough liquid (beef broth and any beer) to about half way cover the meat and then braise for 3 hrs. on High. Remove and put back on smoker for another 2 hrs. at about 225 or until internal temp. is 200-205.
Reove, let rest, slice and nom nom. Great with kraut, some swiss cheese and good rye bread grilled.

Mods, feel free to re-post this in the Nom Nom thread.

 

[tomcatmv]

Mods, feel free to re-post this in the Nom Nom thread.

Brining another one as we speak!

 

[ColbyLang]

Baby backs off the big green egg and fried rice for lunch tomorrow. Maybe wings for supper, also off the egg. For all those asking about SV, worth every penny. I have an Anova. Love it

 

[Nik H]

I changed my mind...got a nice 10 pound packer cut brisket....

Having a few friends over and plenty of slaw, beans and good beer or red wine

 

[ken4570tc in WY]

Dry rubbed boneless beef ribs for the annual American/Irish Wake!

 

[ColbyLang]

As promised. Baby backs on the egg

 

[The D]

So far, it’s only been burgers and some smoked turkey legs. Who knows what tomorrow, and the whims of my wife, will bring

 

[rulellis]

Saturday was bison ribeyes, Sunday jalapeño burgers, today probably brats and Italian sausages.

 

[beretta_man11]

Wives tale...ziplock works great. Don't seal it...roll it up tight and then seal it. All the air is out and it sinks

I'm using the Anova Sous Vide. You are correct, no need to vacuum seal, I dunk standard ziplocks in the water pot to push out the air. Works just as well. About the only time I use the foodsaver is for freezing the meats.