What did everyone cook today?
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Here is some nice shrimp & salmon fillets marinated in Walton’s Sweet Bourbon Marinate using the Five Minute Marinator (but leaving it for much longer than five minutes), smoked with Pecan chunks (home cut & split) & Jack Daniels Whiskey Barrel Chips along with some herbed rice. I did this last week & it was very good. Everyone really liked the salmon, it was like candy & the Shrimp was perfect. Got a good deal on some Wild (Only) Gulf Shrimp for $5.99 lb. I smoked some of the shrimp directly on the jerky rack & some in the cast iron pan (without the wooden handle). -
Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Tex_77 Very nice. I have a corned beef with vegetables including carrots, new potatoes, onions, & cabbage. I was going to smoke the beef & crock pot the vegetables, but with Margaret, I decided to just crock pot it so Margaret can watch it as I have to do an out of state inspection tomorrow. we will eat that for a few days. Before I do a few butts & a few Buckboard Bacon chunks that have been brining for several day already in Walton’s Blue Ribbon Maple Bacon Brine.
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Here is a little Uncle Crock’s Uccelli Arribbiata. I cooked that up last night along with some broccoli & a little herbed lemon butter & olive oil sauce. Everyone liked it, so we will eat some more tonight! -
Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Tex_77 Remember, whenever you eat corn you are suppose to say “see you tomorrow” it is a family tradition…I know, we are a weird family
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Better Living Through BBQ!
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calldoctoday Yeah, I left the chicken in the 5 Minute Marinator for about 1 hour. I understand the theory behind 5 minutes being enough, but more is almost always better!
Joe Hell that’s a boss knife!
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Tex_77 Remember, whenever you eat corn you are suppose to say “see you tomorrow” it is a family tradition…I know, we are a weird family
Departing Contestant I tell my family every time!
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Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Joe Hell so no salt? Must have been terrible!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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So I come home to a giant Walton’s box, with my wives name on it, I wonder what she bought me!?!
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Jackpot! Marinade Express Pro!!
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Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Joe Hell I want some of those burnt ends!!!
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calldoctoday Yeah, I left the chicken in the 5 Minute Marinator for about 1 hour. I understand the theory behind 5 minutes being enough, but more is almost always better!
Joe Hell that’s a boss knife!
Jonathon I am going to try to include my old BBQ knife in a photo too some day. But honestly, the older high carbon steel knives are sharper & better, just not as big so more work.
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Joe Hell I want some of those burnt ends!!!
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Saw a whole brisket at Sam’s club today. $4.48 lb. Since I’ve never done one is that a fair price? 14lb chunk.
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Tex_77 Here is the Ancho Coffee Rub recipe I use…feel free to cut back as this makes a ton of seasoning.
2 C. Espresso ground coffee (the finer the better)
2 C. Ancho Chile powder
2 C. Dark Brown Sugar
1 C. Smoked Paprika
1 1/2 C. flaked Kosher Salt
1/2 C. ground CuminBetter Living Through BBQ!
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Saw a whole brisket at Sam’s club today. $4.48 lb. Since I’ve never done one is that a fair price? 14lb chunk.
PapaSop I cannot help but think that is ridiculous because my antiquated mind still remembers .89 per pound & it is stuck! That being said, last time I bought two choice only at Sam’s they were $2.49 in March around the 19th or 20th when I bought two for the cancelled wedding. Usually I buy Prime their as the have a little less fat cap, more marbling within, & are a little smaller & that works out well. On that day, they had not one single prime available & were out of a lot of things. Since then it has gotten worse & the prices have gone up. You probably need to check for something more recent & then all things considered, how bad do you need it. I will probably have to consider that for the re-scheduled wedding in a few weeks too, so I am not sure yet what I am going to do.
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Tex_77 Here is the Ancho Coffee Rub recipe I use…feel free to cut back as this makes a ton of seasoning.
2 C. Espresso ground coffee (the finer the better)
2 C. Ancho Chile powder
2 C. Dark Brown Sugar
1 C. Smoked Paprika
1 1/2 C. flaked Kosher Salt
1/2 C. ground CuminJoe Hell I like that. I have some similar ones Anything along those lines will be good!
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Tex_77 Here is the Ancho Coffee Rub recipe I use…feel free to cut back as this makes a ton of seasoning.
2 C. Espresso ground coffee (the finer the better)
2 C. Ancho Chile powder
2 C. Dark Brown Sugar
1 C. Smoked Paprika
1 1/2 C. flaked Kosher Salt
1/2 C. ground CuminJoe Hell That would make a huge batch! Why did you use flaked kosher salt vs regular kosher salt? Do you Morton or Diamond kosher salt, I have read many places the quantities to use between those to brands can vary significantly based on size and shape of the salt crystals.
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