The Shaving Cadre
Welcome to The Shaving Cadre, a forum dedicated to gentlemanly discourse about wet shaving and other topics of common interests. Membership is always free so register today and join in the fun
BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Brisket leftovers are pretty awesome with nearly everything...
The other night we had Brisket Enchiladas with red sauce.
In the mornings, I like to scramble up some eggs w/ brisket, hot peppers and shredded cheddar cheese.
My wife likes it when we chop the brisket up and make french dip sandwiches w/ mozzarella and au jus.
The other night we had Brisket Enchiladas with red sauce.
In the mornings, I like to scramble up some eggs w/ brisket, hot peppers and shredded cheddar cheese.
My wife likes it when we chop the brisket up and make french dip sandwiches w/ mozzarella and au jus.
JWS VII
0
Thanks for the suggestion—I’ll give it a try next time! The overnight smoke is a bit tricky, but worth it because you get to eat it at a reasonable time the next day.
Into the water bath! These are some THICK prime strips. 131* for 3.5 hours.
View attachment 35698
View attachment 35699
Do you feel there is a benefit to 3.5 hours rather than say, 2 hours?
I ask because I have always pulled them at 2 hours.
I had a Weber Bullet that had to be retired, so I got a new RecTec grill recently (it's a pellet grill, like a Traeger). It's been amazing so far--ribs, salmon, even chicken breasts. Tomorrow I'm doing a flank steak, which is a new cut for me. I've been doing some reading an looking at recipes. Should be an easy cook tomorrow.
JWS VII
0
These were almost 3” thick, so I just wanted to be sure. Turned out great!
I did some thick NY's last night with the Sous Vide cooker.
Seasoning was: Kosher Salt, Fresh Ground Black Pepper, Granulated Garlic, Rosemary.
Ran them at 132F for 2.5 hours, followed by a nice sear in the Carbon Steel skillet.
Sous Vide Steak always turns out perfect.
Seasoning was: Kosher Salt, Fresh Ground Black Pepper, Granulated Garlic, Rosemary.
Ran them at 132F for 2.5 hours, followed by a nice sear in the Carbon Steel skillet.
Sous Vide Steak always turns out perfect.
So I already have 3 different units on the back patio, but been eyeballing this:
Anyone have any experience with one? I feel like this has all the flavor of charcoal but with the benefit of a pellet grill. Hmmm. I might need a present for myself soon.
Anyone have any experience with one? I feel like this has all the flavor of charcoal but with the benefit of a pellet grill. Hmmm. I might need a present for myself soon.
Whoa, never seen one of those before.
I'm watching videos! Oh boy... How do I hide an $800 purchase?
I have a standard propane grill that I use on quick days, a Masterbuilt stand smoker that is electric, and Weber smoker.
On the videos of the one I linked I am impressed how quickly it gets to temp! I feel like I could replace my other 3!
Sounds like a solid plan. Do it!
Just use the cash you get from throwing calls in games!
It's what is going to be dinner
