The Food Thread

HesCalledDyer

Need ideas for potluck at work tomorrow...

jerparker20

Went to my favorite pho joint in St. Paul tonight. A hot tub of noodles with a bahn mi on the side.  So damn good!

Cliffy6745

jerparker20 said:

Went to my favorite pho joint in St. Paul tonight. A hot tub of noodles with a bahn mi on the side.  So damn good!

Good shit. I may have to take down a bahn mi today. What do you have going on in the pho?

HesCalledDyer

Today is National Sandwich Day, so I went out for lunch.

Genoa salami, ham, bacon, spring greens, tomato, cucumber, jalapenos, mayo, mustard, salt & pepper on lightly toasted sourdough. 
Could’ve used fresher tomato (I actually picked a slice off) but otherwise a pretty good deli sandwich.

jerparker20

Cliffy6745 said:

jerparker20 said:

Went to my favorite pho joint in St. Paul tonight. A hot tub of noodles with a bahn mi on the side.  So damn good!

Good shit. I may have to take down a bahn mi today. What do you have going on in the pho?

Fish, shrimp and pork.

Cliffy6745

Inspired me

eddiec

Cliffy6745 said:

Inspired me

Damn. I'm drooling.

MayDay10

I smoked a brisket yesterday

Cliffy6745

MayDay10 said:

I smoked a brisket yesterday

Hot damn.  That looks good. Well done.

rgambs

Very well done, how'd you get such a nice crust without drying it out?

MayDay10

Im not sure what made this bark so good, but in about 10 briskets I have smoked, this was the best.  I even did the Texas Crutch which is supposed to goo-up the bark a bit.  I started using Kosher Salt and Cracked Black Pepper for my last 2 briskets and I will never go back to any fancy concoctions.  

I did this for a camping trip next weekend (and donated a pack to my father in law). Had a sandwich myself and vacusealed everything else.

about 24 hours before smoking, I trim as much fat as I can, leaving a layer. take equal parts kosher salt & course black pepper and rub all over. I also stick a couple toothpicks in to guide me later the direction of the grain. Wrap in cellophane or this annoying cling paper my wife buys and store the fridge overnight. I used to use yellow mustard to stick the rub on, but I learned that rub basically just sticks to the meat anyways. 

Smoke on the Weber Smokey mountain fat cap upwards at 225 degrees plus or minus 15 degrees or so (always shooting for 225). Usually use Hickory and/or Cherry wood. Never open the lid until its done (unless I employ the Texas crutch). When the meat hits 195, I wrap tightly in foil, and in a towel and rest in a cooler for 1-2 hours. Then I slice. When I slice I try to extract the excess fat. 

Its pretty simple I think. The more you research these things, you get so much conflicting information it becomes daunting.

Ninetytworules

rgambs said:

Very well done, how'd you get such a nice crust without drying it out?

I use Kosmo Q’s injection. Keeps the brisket nice and juicy. I go with the hot and fast method. 300 for about 5 hours. I wrap it around 3 hrs. 

dankind

Ninetytworules said:

rgambs said:

Very well done, how'd you get such a nice crust without drying it out?

I use Kosmo Q’s injection. Keeps the brisket nice and juicy. I go with the hot and fast method. 300 for about 5 hours. I wrap it around 3 hrs. 

Nobody asked you, new guy.

Ninetytworules

dankind said:

Ninetytworules said:

rgambs said:

Very well done, how'd you get such a nice crust without drying it out?

I use Kosmo Q’s injection. Keeps the brisket nice and juicy. I go with the hot and fast method. 300 for about 5 hours. I wrap it around 3 hrs. 

Nobody asked you, new guy.

Hey!!!

👌

dankind

Ninetytworules said:

dankind said:

Ninetytworules said:

rgambs said:

Very well done, how'd you get such a nice crust without drying it out?

I use Kosmo Q’s injection. Keeps the brisket nice and juicy. I go with the hot and fast method. 300 for about 5 hours. I wrap it around 3 hrs. 

Nobody asked you, new guy.

Hey!!!

👌

Dammit! Made me look. 

Cliffy6745

Tomorrow is gonna be just lovely. A nice habano while this motherfucker sits on the grill.

eddiec

Was in London last night for the Greta Van Fleet show. Had a pre concert feed at this cool Vietnamese place close to where I was staying.

F Me In The Brain

Looks great!

Cliffy6745

Lots of Pho in here the past few weeks. Good stuff.

Indifference71

MayDay10 said:

Im not sure what made this bark so good, but in about 10 briskets I have smoked, this was the best.  I even did the Texas Crutch which is supposed to goo-up the bark a bit.  I started using Kosher Salt and Cracked Black Pepper for my last 2 briskets and I will never go back to any fancy concoctions.  

I did this for a camping trip next weekend (and donated a pack to my father in law). Had a sandwich myself and vacusealed everything else.

about 24 hours before smoking, I trim as much fat as I can, leaving a layer. take equal parts kosher salt & course black pepper and rub all over. I also stick a couple toothpicks in to guide me later the direction of the grain. Wrap in cellophane or this annoying cling paper my wife buys and store the fridge overnight. I used to use yellow mustard to stick the rub on, but I learned that rub basically just sticks to the meat anyways. 

Smoke on the Weber Smokey mountain fat cap upwards at 225 degrees plus or minus 15 degrees or so (always shooting for 225). Usually use Hickory and/or Cherry wood. Never open the lid until its done (unless I employ the Texas crutch). When the meat hits 195, I wrap tightly in foil, and in a towel and rest in a cooler for 1-2 hours. Then I slice. When I slice I try to extract the excess fat. 

Its pretty simple I think. The more you research these things, you get so much conflicting information it becomes daunting.

Recently got a smoker, but haven't tried doing a brisket yet.  Have just done pulled pork, pork belly and ribs.  It seems that brisket is the hardest one to get right....will be trying it in the next few weeks.  Looks like yours turned out great!