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The Food Thread

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  • PorchsitterPorchsitter Loganville, GAPosts: 1,030
    Who's up for a night of Brisket and Chill?
    Looking good. Go Dawgs!
    Indeed, my friend! GATA!
    Was a cool night last night. How did the Temps hold?
    The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped.  Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.

    We are the facilitators of our own creative evolution.--Bill Hicks
  • lmckenney24lmckenney24 GeorgiaPosts: 819
    Who's up for a night of Brisket and Chill?
    Looking good. Go Dawgs!
    Indeed, my friend! GATA!
    Was a cool night last night. How did the Temps hold?
    The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped.  Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.

    Damn dude, that is a pretty long stall, but itll be worth it. 

    Looking forward to seeing the finished product! 
  • eddieceddiec Posts: 3,289
    Who's up for a night of Brisket and Chill?
    Looking good. Go Dawgs!
    Indeed, my friend! GATA!
    Was a cool night last night. How did the Temps hold?
    The cooker temps were actually great. I was able to maintain it at just around 225°. The unique thing (to me at least) is that I'm still cooking it. My longest brisket cook before this was 15 hours. I've heard of notorious stalls, but this is the first one I've ever encountered (I've cooked probably around 10 or so). It's just now pulling through after an almost 7 hour stall while wrapped.  Still around 40° to go, but I expect it to be done in the next 2-3 hours. It was 18 lbs/pre-trimmed so it's pretty large.

    That's some patience with a long cook. I've heard of 'the stall', but haven't cooked enough brisket to experience it.
    Looking forward to the final product.

  • PorchsitterPorchsitter Loganville, GAPosts: 1,030
    As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • lmckenney24lmckenney24 GeorgiaPosts: 819
    As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
    Holy shit man! I'm on my way haha.

    Looks unbelievable, well done.
  • GlowGirlGlowGirl New York, NYPosts: 1,772
    As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.
    Whoa!! That looks amazing. I can almost taste it. Incredible smoke ring. Takes low and slow to a whole new level. Enjoy. 
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,928
    Food boner!
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 23,867
    Daaaaaamn that brisket!!! Holy shit!
    I'll ride the wave where it takes me......
  • Cliffy6745Cliffy6745 Posts: 30,771
    Yoooooooo. You son of a bitch!
  • PorchsitterPorchsitter Loganville, GAPosts: 1,030
    Thanks, guys! I am supremely happy with how this cook came out. I've been fighting briskets for the last two years. Some good, most made great chili. This one positively rivaled even some of the briskets I've had in Texas, and that is not hyperbole. Just so happy.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • eddieceddiec Posts: 3,289
    Thanks, guys! I am supremely happy with how this cook came out. I've been fighting briskets for the last two years. Some good, most made great chili. This one positively rivaled even some of the briskets I've had in Texas, and that is not hyperbole. Just so happy.
    Congrats. That's a big food win. 
    Looks amazing. 
  • Indifference71Indifference71 ChicagoPosts: 13,643
    As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.

    Oh my.  That looks phenomenal.  Did you wrap it at all or just let it go all the way??  Brisket is so frustrating to smoke especially when it hits the stall and you need to wrap it and then it loses that bark.  
  • PorchsitterPorchsitter Loganville, GAPosts: 1,030
    As promised, here is the finished product. Took 22.5 hours to finish off the brisket at 225°. Longest smoke I've ever encountered but soooooooooo worth it. Best brisket I've ever cooked. Just beyond words right now. It's so tender, so flavorful, and so moist. I'm just blown away. Made the 22-hour smoke completely worth it.

    Oh my.  That looks phenomenal.  Did you wrap it at all or just let it go all the way??  Brisket is so frustrating to smoke especially when it hits the stall and you need to wrap it and then it loses that bark.  
    Thanks! I wrapped in butcher paper. Surprisingly, the bark held pretty well even wrapped and even though the stall lasted almost 8 hours. I considered briefly going full unwrapped, but it wasn't part of my initial plan and after years of going off-book and second-guessing myself I decided to stick with the plan this time. I'll probably try one more this way and then start experimenting with going unwrapped to see which I prefer more. Needless to say, I was super happy with the way this one came out so I'm nervous about doing something new at least for now. Every cook is different so I'm not expecting the same results next time but, if I'm close, then I'll know this method works well and will try other things.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • Get_RightGet_Right Posts: 10,646
    It is not unusual for an 18 pounder to take that long. Looks fantastic.  
  • eddieceddiec Posts: 3,289
    edited October 6
    Visited my fish guy today and it was all about shells.


    Post edited by eddiec on
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,928
    Cat looks great!
    The love he receives is the love that is saved
  • GlowGirlGlowGirl New York, NYPosts: 1,772
    edited October 6
    eddiec said:
    Visited my fish guy today and it was all about shells.


    Mussels and lobster look amazing. Your cat is very well-behaved. My cat would be pooping out lobster shell :s

  • dankinddankind I am not your foot. Posts: 16,219
    In the not all good food looks good category, here’s tonight’s fish chowder. 



    Used bacon grease to show these damn yankees how it’s done. 

    Olive oil for chowder? Get the fuck outta my face with that shit!
    I SAW PEARL JAM
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,928
    Sounds good
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 23,867
    I made crawfish for the first time tonight; the kids loved them!!! Success.   
    I'll ride the wave where it takes me......
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,928
    Mudbugs!
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 30,771
    Mudbugs are the shit!!
  • Cliffy6745Cliffy6745 Posts: 30,771
    Happy birthday, mom



  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 20,928
    Sweet Baby Spaghetti Monster!
    The love he receives is the love that is saved
  • mcgruff10mcgruff10 New JerseyPosts: 23,867
    edited October 17
    Daaaaaamn cliffy! What is on top of the lettuce leaves and won ton?
    I'll ride the wave where it takes me......
  • Cliffy6745Cliffy6745 Posts: 30,771
    mcgruff10 said:
    Daaaaaamn cliffy! What is on top of the lettuce leaves and won ton?
    Ahi tuna nachos. Wontons, avocado and marinated tuna

    Shit was banging 
  • GlowGirlGlowGirl New York, NYPosts: 1,772
    Holy Sushi, Batman. 
  • Cliffy6745Cliffy6745 Posts: 30,771
    Sweet Baby Spaghetti Monster!
    No go on the sake. Didn’t have time for Zama so just went wine
  • mcgruff10mcgruff10 New JerseyPosts: 23,867
    mcgruff10 said:
    Daaaaaamn cliffy! What is on top of the lettuce leaves and won ton?
    Ahi tuna nachos. Wontons, avocado and marinated tuna

    Shit was banging 
    Looks good as hell from here!  Happy birthday mama cliffy!!!
    I'll ride the wave where it takes me......
  • lmckenney24lmckenney24 GeorgiaPosts: 819
    Happy birthday, mom



    Looks awesome man, very nicely done!
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