Whats for dinner???

[BETH]

how far are u from Holiday

[JLA]

Originally Posted by Double D

Just wrap it up and overnight it. I like it just as good on the 2nd day..

Interestingly enough. Briskets are fantastic done this way. Usually when i fire the smoker up Ill buy enough brisket to fill it. Why waste the wood right?

I cook my briskets for 18 hours on average. the first 5 or so is spent bare on the smoker rolling along at about 300 degrees. then I wrap them with 3-4 layers of heavy duty foil and finish them either in the smoker at 225 or in the oven at 225 for the remainder of the time. When they come off the smoker to be wrapped is when I freeze them if they arent going to be eaten 13 hours later. In essence they are still raw in the middle so you wont dry them out cooking them again. But a week or a month later if we want brisket I just pop them in the oven at 225 over night and wake up to nice tender smoked brisket like it just came off the smoker.

[TheGunClinger]

About 2.5 hours or so. I'm in Cape Coral, next to Ft. Myers, 25 miles south of my gun range at Cecil Webb Wildlife santuary.

[JLA]

Another good tip for ANYTHING you smoke, is to 'sweat it' in an ice chest for a couple hours before eating it. Beck and I have a cooler just for this purpose. we call it the meat chest or hot box and its a brisket stained blue cooler that hold the hot smoked meat while it SLOWLY cools to serving temp. Sweating in a hot box makes the meat more tender and juicy.

[BETH]

why don't any of u guys do any of the smokin contest?

[JLA]

Not alot of time for it. You have to travel to be competitive in those cookoffs. And I work for a 24/7 business and also run my Gunsmithing on the side. The only times I really run that smoker are TFF TX meets and 4th of July. the wife runs it the rest of the time.

[TheGunClinger]

I just like to eat what I smoke/cook. You can never please everybody so I dont do the competitions. I mean...some people like squid!! Bleah!! I use those as bait. Caught many a grouper in the Gulfa Mexico using squid as bait. To this day I cant eat one and wouldnt cook one.

[Bobitis]

Originally Posted by TheGunClinger

I just like to eat what I smoke/cook. You can never please everybody so I dont do the competitions. I mean...some people like squid!! Bleah!! I use those as bait. Caught many a grouper in the Gulfa Mexico using squid as bait. To this day I cant eat one and wouldnt cook one.

I love squid.

I must agree with JLA on the 'holding' aspect of true BBQ.

The whole concept is 'low and slow'. Don't matter what yer meat is (barring fish). Ya gotta do it slow. It permeates the smoke flavor and mixes it with the seasoning.

4 hooved meat has 'connective' tissues that need to be broken down. Fast and high doesn't work. Cept for some finer cuts. If it's got any fat to it, it takes heat and time. Part of the 'time' takes place in the box.

Smoke it up and wrap it up. Give it a couple more hours in the locker that has been appropriately outfitted. Spend that time on creating the sides.

Maybe we should start a new thread?

[Silencer]

Yesterday, the wife wanted this for mother's day...

Round Table King Arthur Supreme and a double chocolate Magnum.





Tonight, I'm having one of these...

[Woodnut]

DANG !!!!!!!!!!!! How in the world are ya'll making those awesome pictures? Let me in on the secret.
That's some good looking chow, and some great tips for cooking. Maybe we do need a cooking thread, Huh?

[JLA]

Lot of em in ruffits' forum

[BETH]

would not be any pictures of food if i was there, just empty plates

[fuzebox40]

Thank you all very much, I haven't eaten in 6 days and I think I'm starting to absorb myself. I've still got one round left in the 30 30 but I'm afraid it wouldn't leave anything worth eating on that scrawny mutt next door. Besides they still suspect me for eating their cat. I'm not saying I did it but in all fairness I didn't know it was theirs. Well you all enjoy yourself now and I hope you don't spill any steak sauce on your shirt, but if you do, maybe you could send it to me.

[jack404]

Fuzebox if your in california put on a mexican accent and head to petaluma theres a mob there feeding illegals and getting them money , my mate and his wife reckon they'll eat free all the way across the USA that way ... ( joking)

[bluesea112]

Are beans a fruit or vegetable?

[Silencer]

Just had a peanut butter sandwich with Tabasco Hot Cheez-Its.

[Woodnut]

Originally Posted by bluesea112

Are beans a fruit or vegetable?

I have always heard they were the musical fruit.

[jack404]

beans is legume or fleshy seed , until dried

i went out tonight with the girlie and some friends to the german club up the coast and had Jaeger braten , Red cabbage and Dumplings.. washed down with a couple good german beers and strudel , no pic's .. but i'm happy and sated , glad i wasn't driving eh ...

[glens67]

Originally Posted by jack404

Fuzebox if your in california put on a mexican accent and head to petaluma theres a mob there feeding illegals and getting them money , my mate and his wife reckon they'll eat free all the way across the USA that way ... ( joking)

I left Petaluma in 2005 for just that reason. The Gangs were gitting out of control, and the communist leanings of the state. Idaho is great.
Glen

[Silencer]

In N Out, In N out! That's what a hamburger's, all about!

Am I the only one who sees a face in my strawberry shake?!

[JLA]

Animal style???

[JLA]

Ha ha. I see the face silencer... Looks like the Alien boss on Monsters VS Aliens..

[Silencer]

Originally Posted by JLA

Animal style???

They put mustard on the burger patties before they grill them. They add an extra slice of cheese, extra spread (sauce), grilled onions and pickles.

Originally Posted by JLA

Ha ha. I see the face silencer... Looks like the Alien boss on Monsters VS Aliens..

I was just watching that movie with the boys. You're right, it does!

[Silencer]

Homemade bean burritos. Took over 6 hours and two days to cook. We were supposed to eat this after the Dodgers game but we came home too late to eat it. Plus, it wasn't ready. Had it for today since it was ready to eat.

[jack404]

i've had the boned lower leg of a roo soaking in brine and vinegar and bayleaf solution for 2 days now

home made corned leg of roo for dinner tonight

gonna flash fry some cabbage and bacon in a pan with 2 table spoons of vinegar about a 1/2 tablespoon of pepper and a couple spoons of olive and sesame oil ( do the bacon first for a few minutes leave the cabbage still slightly crisp ) some fresh corriander and mint leaves over the top of that and serve with 1/4" thick slices of the roo and a home made mustard sauce

mashed taters with some raw onion finely diced tossed in just before serving

and i got corned meat sammiches for a couple days to follow

all is good

now as to wash it down with.. a pilsner or or coopers pale ale ??