What did everyone cook today?
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
GWG8541 I love brisket and that is almost how I do it I put it in the smoker about 10 at night leave it on about 200 all night then the next day about 2 they are done to around 190 I wrap it up put it in a cooler and at dinner time about 5 take it out and slice it but I do the hole brisket not just the flat and I make my own rub
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GWG8541 I love brisket and that is almost how I do it I put it in the smoker about 10 at night leave it on about 200 all night then the next day about 2 they are done to around 190 I wrap it up put it in a cooler and at dinner time about 5 take it out and slice it but I do the hole brisket not just the flat and I make my own rub
gus4416 I do whole briskets a lot, but got a few flats for $4.99 a pound. They were advertised at $4.99 for whole brisket, but only had flats and were selling them at them same price. I cooked one and threw a few in the freezer for later. I like doing the whole brisket and making burnt ends from the point. Those meat candy burnt ends are hard to beat.
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
GWG8541 Looking good and delicious!
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gus4416 I do whole briskets a lot, but got a few flats for $4.99 a pound. They were advertised at $4.99 for whole brisket, but only had flats and were selling them at them same price. I cooked one and threw a few in the freezer for later. I like doing the whole brisket and making burnt ends from the point. Those meat candy burnt ends are hard to beat.
GWG8541 that is a real good price for brisket I would be buying a few at that price to I found pork shoulder butts today for .99 at price chopper but they would only let you have 2 so I guess I will go back for the next couple days and get some more
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GWG8541 that is a real good price for brisket I would be buying a few at that price to I found pork shoulder butts today for .99 at price chopper but they would only let you have 2 so I guess I will go back for the next couple days and get some more
gus4416 yep, those deals are hard to beat. It’s been a while since I’ve seen pork shoulder/butt at those prices. Lately $1.49 for butt has been the sale price around here.
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gus4416 yep, those deals are hard to beat. It’s been a while since I’ve seen pork shoulder/butt at those prices. Lately $1.49 for butt has been the sale price around here.
GWG8541 there is a store in Binghamton that has pork butt for 1.49 but it is a hour away they have 2 in a pack so it is about 18 to 20 pounds which is good I was down that way a couple months ago and got3 of them that were boneless but they were 1.69 but you can never have to much pork butt or brisket
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I started a brisket flat last night on the smoker seasoned with SPG. I wrapped it this morning and finished it in the oven. Came home from work and added a quick cabbage, onion and cucumber slaw. The only thing that wasn’t from scratch were the rolls, they came from the freezer. The brisket was just about perfect. I don’t like brisket falling apart when its sliced and this was just about there. Not perfect, but darn close.
GWG8541 Good looking brisket and mighty tasty looking. Here I choose to look at what everybody cooked today and I am on a 24 hour poultry, egg, fish, rice or chicken and beef broth diet up until 7 PM, after the it’s a 12 hr. fast then start my 3 hr. Hydrogen breath test at 7 AM. Hard boiled eggs and broth are not filling! Oh, and I can only season with small amounts of salt and pepper, no oils, fats, butter or seasonings.
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GWG8541 Good looking brisket and mighty tasty looking. Here I choose to look at what everybody cooked today and I am on a 24 hour poultry, egg, fish, rice or chicken and beef broth diet up until 7 PM, after the it’s a 12 hr. fast then start my 3 hr. Hydrogen breath test at 7 AM. Hard boiled eggs and broth are not filling! Oh, and I can only season with small amounts of salt and pepper, no oils, fats, butter or seasonings.
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GWG8541 Good looking brisket and mighty tasty looking. Here I choose to look at what everybody cooked today and I am on a 24 hour poultry, egg, fish, rice or chicken and beef broth diet up until 7 PM, after the it’s a 12 hr. fast then start my 3 hr. Hydrogen breath test at 7 AM. Hard boiled eggs and broth are not filling! Oh, and I can only season with small amounts of salt and pepper, no oils, fats, butter or seasonings.
johnsbrewhouse That does not sound like fun at all. Hang in there & wishing you the very best.
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GWG8541 Good looking brisket and mighty tasty looking. Here I choose to look at what everybody cooked today and I am on a 24 hour poultry, egg, fish, rice or chicken and beef broth diet up until 7 PM, after the it’s a 12 hr. fast then start my 3 hr. Hydrogen breath test at 7 AM. Hard boiled eggs and broth are not filling! Oh, and I can only season with small amounts of salt and pepper, no oils, fats, butter or seasonings.
johnsbrewhouse hang in there. Hopefully you will be back to your food of choice soon. I could live easily with those foods, but the lack of seasoning or added fats would be the hardest part. Im praying things work out for you.
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johnsbrewhouse I hope you are going to be ok that is not enough food
gus4416 They think I have to much good bacteria in my small intestine causing malabsorption. In laymans terms I’m fermenting all my carb’s in the small intestine rather than moving things into the colon where it belongs causing Hydrogen Sulfide gas and other problems. I finally found someone who knew what to look for rather than wanting to do a colonoscopy time after time and find nothing when I tell them it’s an Upper GI problem. You may or not be aware, I only have 1/3 of my stomach left after having a gastric sleeve done, so nutrition is important to me.
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johnsbrewhouse That does not sound like fun at all. Hang in there & wishing you the very best.
calldoctoday I can endure it for 24 hours, just so bland when you are used to eating flavored food and I have snacks sticks and other things sitting in the fridge begging for help, LOL.
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johnsbrewhouse hang in there. Hopefully you will be back to your food of choice soon. I could live easily with those foods, but the lack of seasoning or added fats would be the hardest part. Im praying things work out for you.
GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
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GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
johnsbrewhouse I had a friend do that test recently. If I remember right, that is how he found out he was lactose intolerant. He had to do some diet modifications, but feels a lot better now.
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Grits and bacon for dinner tonight.
You never work a day in your life if you love what you do.
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GWG8541 The lack of seasoning is hard. I am going to make some chicken thighs in the oven, but I can use any oils and just season lightly with the salt and pepper. I figured I would put the chicken on parchment paper on top of foil, that will help to keep the fat from the chicken contained and from sticking, maybe brown it better too. Lucky it’s only 24 hrs. of bland.
johnsbrewhouse Hang in there, you can handle 24 hours and hopefully they will find the problem and come up with a solution.
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Lance looks good. I haven’t cooked grits in awhile, that will definitely be on the menu soon.
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Lance I have only had grits a few times and didn’t really care for them.
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bocephus I love the stuff. But I’m the only one in my house that does so I don’t get it very often. Lol
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gus4416 They think I have to much good bacteria in my small intestine causing malabsorption. In laymans terms I’m fermenting all my carb’s in the small intestine rather than moving things into the colon where it belongs causing Hydrogen Sulfide gas and other problems. I finally found someone who knew what to look for rather than wanting to do a colonoscopy time after time and find nothing when I tell them it’s an Upper GI problem. You may or not be aware, I only have 1/3 of my stomach left after having a gastric sleeve done, so nutrition is important to me.
johnsbrewhouse Be a good boy and follow the docs orders until they find the issue. I know it’s hard. But, sometimes, that’s the only way to feather out the issues. Good luck.
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