What did everyone cook today?
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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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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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PapaSop That seems like a fair deal to me. We pay more than that wholesale as our suppliers just jacked prices. We are at least $9.99/lb. although ours would be considered ‘above prime’.
Joe Hell Prime Briskets at Costco today were $5.46#
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 calldoctoday Joe Hell
Thanks guy’s. Athough beef prices have soared around here I was curious. My one son has been bugging me for the last three years to do one. Will have to take the leap at some point. Just didn’t want to get gouged on this. Kinda spendy. Also this was not prime. -
Joe 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.
Tex_77 I used Morton’s flaked because it’s what they had on hand. I also thought it was funny that it looked like “Folger’s Crystals”…fitting for a coffee rub. lol. That’s the small batch! When I make up a batch I usually multiply that amount several times over.
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