The Food Thread

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  • rgambsrgambs Posts: 13,576
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    That is one beautiful ribeye!  It looks like it's two ribs thick!
    Ribeyes are probably my favorite steak cut.
    Never had a "tomahawk", probably never will.  I'm not paying the extra premium price plus the extra inedible weight.  They sure do look cool though.
    Monkey Driven, Call this Living?
  • eddieceddiec Posts: 3,881
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    Damn that looks great!
  • eddieceddiec Posts: 3,881
    edited September 2020
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    Post edited by eddiec on
  • eddiec said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    Damn that looks great!
    Was pretty good and fed my wife, my son and I. 
  • rgambs said:
    Prior to seasoning. Beer can for perspective...but its about to disappear haha
    That is one beautiful ribeye!  It looks like it's two ribs thick!
    Ribeyes are probably my favorite steak cut.
    Never had a "tomahawk", probably never will.  I'm not paying the extra premium price plus the extra inedible weight.  They sure do look cool though.
    Honestly, your not missing out and are better off with a standard ribeye IMO.
    I wouldn't buy one unless it was a good price, and this one just happened to be. Was damn good though.
  • eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    Haven't cooked this before....would seem a pain in the ass to keep adding wood and/or bricks, but low and slow would seem to get you where you want to go?
    Keep us updated!
    The love he receives is the love that is saved
  • eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    I think 250 sounds about right though?
  • rgambsrgambs Posts: 13,576
    eddiec said:
    Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.

    I think that was looking fine for 2 hours, how's it looking now at 4?
    225-250 has been considered the standard for low and slow for a long time, but a bunch of Q'ers are taking the temp up close to 300 to cook faster, but still getting low and slow results.
    Monkey Driven, Call this Living?
  • eddieceddiec Posts: 3,881
    edited September 2020
    At 5 hours now. Made a rookie mistake and opened the vents and went out to run a few errands. Temps got really high and a bit close to the heat got charred. Rest looks okay though. Just turned it around and I'll try and keep it around 225 for the next few hours.


    Edit: Those vents actually do something. I've always just kept them wide open because I'm usually grilling over high heat- steaks mainly. 
    Post edited by eddiec on
  • Cliffy6745Cliffy6745 Posts: 33,840
    How’d it come out?
  • Cliffy6745Cliffy6745 Posts: 33,840
    His and hers 


  • eddieceddiec Posts: 3,881
    I'm happy with the first attempt. Slightly dry, but the rub gave it great flavor. I'm definitely gonna invest in some good grilling thermometers. 


  • Looks great....as do the lobstah rolls!
    The love he receives is the love that is saved
  • PJ1973PJ1973 Posts: 415
    Anyone have a good maitake mushroom recipe? Got them for the first time this weekend and looking for a way to prep them.
  • I turned 60 today my wife baked fresh empanadas Chilean style can’t be happier goes great with Red vino or Cold cold beer! 
    jesus greets me looks just like me ....
  • Oh that looks amazing.  Happy Birthday Jose!
    The love he receives is the love that is saved
  • PJ1973 said:
    Anyone have a good maitake mushroom recipe? Got them for the first time this weekend and looking for a way to prep them.
    I love most any mushrooms sliced up, sauteed with butter and some garlic.  Mostly I will add some soy as well.  This makes a sauce with the shrooms that is amazing over a salad.
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 33,840
    Happy birthday dude. Looks awesome
  • Cliffy6745Cliffy6745 Posts: 33,840
    Think I overdid it 


  • lmckenney24lmckenney24 Posts: 1,990
    edited September 2020
    Think I overdid it 


    Nope. Looks like you did it just right dude. Lobster rolls and ribeyes = a damn good day!
  • GlowGirlGlowGirl Posts: 10,924
    eddiec said:
    I'm happy with the first attempt. Slightly dry, but the rub gave it great flavor. I'm definitely gonna invest in some good grilling thermometers. 


    That looks great. You got a nice smoke ring around it. Great first attempt!!

  • GlowGirlGlowGirl Posts: 10,924
    I turned 60 today my wife baked fresh empanadas Chilean style can’t be happier goes great with Red vino or Cold cold beer! 
    Happy birthday Jose :joy: Enjoy those empanadas. They look amazing.

  • GlowGirlGlowGirl Posts: 10,924
    Think I overdid it 


    It's meat Monday  =)

  • Cliffy6745Cliffy6745 Posts: 33,840
    Think I overdid it 


    Nope. Looks like you did it just right dude. Lobster rolls and ribeyes = a damn good day!
    Not complaints. Dessert is a couple gummy bears. Go giants 
  • GlowGirl said:
    I turned 60 today my wife baked fresh empanadas Chilean style can’t be happier goes great with Red vino or Cold cold beer! 
    Happy birthday Jose :joy: Enjoy those empanadas. They look amazing.

    Thanks 🙏 
    jesus greets me looks just like me ....
  • PJ1973PJ1973 Posts: 415
    PJ1973 said:
    Anyone have a good maitake mushroom recipe? Got them for the first time this weekend and looking for a way to prep them.
    I love most any mushrooms sliced up, sauteed with butter and some garlic.  Mostly I will add some soy as well.  This makes a sauce with the shrooms that is amazing over a salad.
    What I ended up doing. Had a couple of interesting recipes but they required more mushrooms and more marination. This worked out just fine.
  • Excellent!
    The love he receives is the love that is saved
  • GlowGirlGlowGirl Posts: 10,924


    When life gives you leftover rotisserie chicken, make fajitas. With sautéed spinach, grilled onions, salsa, sour cream, and a nice splash of Gringo Bandito. I think I piled it too high to fold up. Oops. 
  • Looks good!
    The love he receives is the love that is saved
  • Chilly morning....so I prepped a pile of veggies and defrosted a pound of stew meat for my wife to make some beef stew in the crock.

    Oh yeah....will be thinking of stew all day



    The love he receives is the love that is saved
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