What did everyone cook today?
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse Looks wonderful
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse look’n good. Never smoked a meatloaf before. Looks toooo good to pass up
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Polish sausage getting ready to go and turkey ribs off to the smoker.
Here is the final products!!! Thank you @Walton’s for helping make another successful 4th dinner with your wonderful rubs and spices!
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jpurol looks great! Polish says looks dang perfect and the rest would finish me off in a food coma.
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Jonathon Joe Hell Chef Matt Pittman from Meat Church BBQ whose seasonings Walton’s carries is doing a 3 part series on brisket, the first part is out and covers wrapping in foil versus butcher paper, the second video will cover cooking fat side up or down, and the third will be on using beef tallow or no beef tallow when wrapping. Here’s the link Brisket Series 1 of 3
Chef his new pit looks as big as yours. Thier is a video on his YouTube channel all about it.
Tex_77 Thanks for link on the Brisket methods. Thinking I like the foil better because of the less time an more rest. Maybe, either is perfect. It’s nice to see people actually performing proper testing techniques.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse We will keep getting well by the day. Let do that process together. But, for different reasons. Try and have another good day.
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jpurol looks great! Polish says looks dang perfect and the rest would finish me off in a food coma.
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jh4_htx Very nice. Can’t wait to hear about how that tastes. Great Job!
calldoctoday so… the bacon turned out great!
I think it would have been too salty if I hadn’t followed the directions here. It’s a big hit with the kiddos!
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johnsbrewhouse We will keep getting well by the day. Let do that process together. But, for different reasons. Try and have another good day.
zbigjeff I’m gonna throw my $.02 in about the wrapping. I have only ever done a butcher paper wrap. It’s how I first saw it done. (I bought the subscription to Masterclass for my daughter and her love of singing and performing and watched Aaron Franklin’s Masterclass among others) The butcher paper has always worked for me. I wrap my pork butts in foil and my briskets in butcher paper. the last one I made, I gave a lot more rest than the previous ones (some people were late to the party and we waited…) Straight up cut like butter. I’m cooking two briskets, two pork butts and some burnt end style pork belly tonight for my daughter’s birthday party tomorrow. maybe I’ll follow ip with some pictures if you’re interested.
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zbigjeff I’m gonna throw my $.02 in about the wrapping. I have only ever done a butcher paper wrap. It’s how I first saw it done. (I bought the subscription to Masterclass for my daughter and her love of singing and performing and watched Aaron Franklin’s Masterclass among others) The butcher paper has always worked for me. I wrap my pork butts in foil and my briskets in butcher paper. the last one I made, I gave a lot more rest than the previous ones (some people were late to the party and we waited…) Straight up cut like butter. I’m cooking two briskets, two pork butts and some burnt end style pork belly tonight for my daughter’s birthday party tomorrow. maybe I’ll follow ip with some pictures if you’re interested.
badfire2625 We are always interested in seeing pictures!
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Tex_77 Thanks for link on the Brisket methods. Thinking I like the foil better because of the less time an more rest. Maybe, either is perfect. It’s nice to see people actually performing proper testing techniques.
zbigjeff How have you been feeling? Are you making good progress? I have been trying to do all my briskets, butts, & ribs of late without using one of the crutches (either foil (Texas Style) or butcher paper). It makes for some good eating, good caramelizing, & great texture. However, I will admit, it is more challenging, takes much longer, & can get dried out pretty easily if you are not careful, not to mention that the color is not necessarily perfect. I just decided here lately to try sticking to that on the past several cooks. We will see how long I will stick with it. Probably the worst thing is it takes much longer & visiting folks start getting antsy. They want there food like a restaurant often times these days, on time! I suppose I came from too old of a school, we work together, cook together, drink together & then we get to eat it together, right on time.
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zbigjeff I’m gonna throw my $.02 in about the wrapping. I have only ever done a butcher paper wrap. It’s how I first saw it done. (I bought the subscription to Masterclass for my daughter and her love of singing and performing and watched Aaron Franklin’s Masterclass among others) The butcher paper has always worked for me. I wrap my pork butts in foil and my briskets in butcher paper. the last one I made, I gave a lot more rest than the previous ones (some people were late to the party and we waited…) Straight up cut like butter. I’m cooking two briskets, two pork butts and some burnt end style pork belly tonight for my daughter’s birthday party tomorrow. maybe I’ll follow ip with some pictures if you’re interested.
badfire2625 I am also pro wrap in butcher paper, I like a really good bard and I just don’t get the same results with foil, too much steaming going on in there. Also if you’re pro catch the drippings for sauce person, then just gotta put a pan under it to catch it all.
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zbigjeff How have you been feeling? Are you making good progress? I have been trying to do all my briskets, butts, & ribs of late without using one of the crutches (either foil (Texas Style) or butcher paper). It makes for some good eating, good caramelizing, & great texture. However, I will admit, it is more challenging, takes much longer, & can get dried out pretty easily if you are not careful, not to mention that the color is not necessarily perfect. I just decided here lately to try sticking to that on the past several cooks. We will see how long I will stick with it. Probably the worst thing is it takes much longer & visiting folks start getting antsy. They want there food like a restaurant often times these days, on time! I suppose I came from too old of a school, we work together, cook together, drink together & then we get to eat it together, right on time.
calldoctoday Well, if the PT people are correct, I’m doing “boring” very well. Feels like I’m getting more stable each day. The proof will be in the xray next Tues. Re: brisket your way. It’s nice to know how/why each does their’s. As long as it’s not dry, I’m in. For your way, I would start one day early and give it a long rest time because guests are worse than kids on a car ride.
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I’m back at almost 100% except for the blood thinners on board. Made some more smoked meatloaf tonight for dinner. The wife seems to like it that way now, less complaints when I put things in she doesn’t care for. Well here are the pictures, plus a couple of the smoked prime ribs from July 4th before I went to the ER for the embolism.
johnsbrewhouse looks great, thinking of doing some smoked meatloaf myself one of these days
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Mix of stuff from my seafood guy. Thresher shark, haddock, fluke, scallops, shrimp. First time using a grill mat which worked out pretty nice for the fish, I think I need a new spatula so it doesn’t fall apart on flipping though. (yes those are packaged knockwurst) For the kids. Haven’t gotten around to a batch of those or hotdogs yet. On the list though.
“A smooth sea never made a skilled sailor.”
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Mix of stuff from my seafood guy. Thresher shark, haddock, fluke, scallops, shrimp. First time using a grill mat which worked out pretty nice for the fish, I think I need a new spatula so it doesn’t fall apart on flipping though. (yes those are packaged knockwurst) For the kids. Haven’t gotten around to a batch of those or hotdogs yet. On the list though.
Surg
Damn dude. very nice! -
calldoctoday Well, if the PT people are correct, I’m doing “boring” very well. Feels like I’m getting more stable each day. The proof will be in the xray next Tues. Re: brisket your way. It’s nice to know how/why each does their’s. As long as it’s not dry, I’m in. For your way, I would start one day early and give it a long rest time because guests are worse than kids on a car ride.
zbigjeff Well Jeff, looks and sounds you are mobile again… That’s great. Did a 10lb pork butt the other day SV. 45hrs 140* Came out great and no baby sitting. … Pulled fm the bath, drained the bag, Seared on the grill (10mins), and ate. Chunky, sandwich ready.
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Mix of stuff from my seafood guy. Thresher shark, haddock, fluke, scallops, shrimp. First time using a grill mat which worked out pretty nice for the fish, I think I need a new spatula so it doesn’t fall apart on flipping though. (yes those are packaged knockwurst) For the kids. Haven’t gotten around to a batch of those or hotdogs yet. On the list though.
Surg I’m bringing my own plate, chair and libation… save a place… OH don’t bother ill bring my own chair too
Looks great. -
johnsbrewhouse looks great, thinking of doing some smoked meatloaf myself one of these days
Surg it’s easy to do, I just put it in my cast iron loaf pan and put it on the smoker on smoke until it firms up, take it out, turn it over on a foil lined pan and remove the loaf pan and then smoke it at 180-200 until it reaches at least 160 degrees and removed, rest and slice. Temp will carry over to 170 by the time you serve.
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badfire2625 We are always interested in seeing pictures!
bocephus Pic’s hummm. As an old man i can say that I have a pornographic memory… Every time i try to remember something … I’m screwed
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bocephus Pic’s hummm. As an old man i can say that I have a pornographic memory… Every time i try to remember something … I’m screwed
JoeB We had a guy at work called it CRS.
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