The Food Thread

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Comments

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Eggs/beans/rice = slam dunk food.  Reliable!
    The love he receives is the love that is saved
  • lmckenney24
    lmckenney24 Posts: 2,101
    Cliffy6745 said:

    Dude, looks fucking amazing! I hope you and your wife enjoyed!
  • eddiec
    eddiec Posts: 3,959
    Cliffy6745 said:

    Sweeeeeet!
    What type of knife did you sharpen?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    edited April 2020
    jeffbr said:
    Porchsitter said:

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    Looks good, and looks like you retained good moisture! Did you trim the fat cap before the smoke? What internal temp did you reach before you pulled it?
    I pulled a pork loin out of the freezer, cured it for several days and smoked it. Made a nice Canadian bacon style pork for thin slicing. Made some killer paninis which I forgot to take a pic of.


    Smoked a turkey, and will use some of it for a big turkey pot pie this weekend. Quarantine smoking in full effect.

    My apologies. Completely missed this last night.  For brisket, I usually run at 225 until the stall and then bump up to 275 for the finish after wrapping.  My finish temp was 198, but I was also going by probing it for tenderness ("like butter") which I got.  It was interesting because something I noticed after I opened the brisket from the cryovac bag was that the fat cap was not like fat caps I've run into before.  It was almost uneven (not sure if the butcher cut it this way or it was just the cut of meat, but it wasn't as uniform as I've been used to.  I trimmed the areas where the fat was thicker down to about 1/4-inch while not really touching the rest.  You can see it in the pictures.  The area where there is little fat I didn't even touch.  It wasn't bad by any means.  My last brisket cook was so amazing that my expectations were really high so, while everybody else loved it, I was slightly disappointed.  It was good though and I have plenty left over.  

    I really need to do a turkey breast.  I've smoked whole turkeys but not a breast alone.  Do you brine it?  Wet or dry, and at what temp do you cook?  I may try that next because that picture looks amazing.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    The last turkey breast I did was absolutely delicious.  You can really nail it without the rest of the bird fucking it up.  :lol:.  
    The love he receives is the love that is saved
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    Took some of the leftover brisket from yesterday (don't worry. There's plenty left) and finally did something I've always wanted to do. Made smoked brisket chili and my god is it incredible.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    That sounds great!
    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 31,595
    Pineapple ham made our own glaze accompanied with mash & sweet potatoes, greenbeans & mushrooms with asparagus in lemon sauce , home made bread 🍞... 
    jesus greets me looks just like me ....
  • hedonist
    hedonist Posts: 24,524
    That ham is simply beautiful. Bon appetit, all!
  • rgambs
    rgambs Posts: 13,576
    Looks good!!!

    I just got a cheap little Kentucky Legend quarter ham because it's just the 2.5 of us.  Honestly, it was better than any of the Easter hams I've had in the past 10 years.
    My MIL buys big spiral-cut hams and roasts them into jerky.  It's not really her fault so much, spiral-cut hams have to be crazy high quality to be decent.  Not a fan, I want a damn slab of ham to chew on, not some mechanically engineered sliver.
    Monkey Driven, Call this Living?
  • Cliffy6745
    Cliffy6745 Posts: 34,026
    Easter gravy 
  • hedonist
    hedonist Posts: 24,524
    Is that a sausage or just an oddly shaped meatball?

    (not a double entendre!)
  • crookedcross
    crookedcross Right Near Da Beach, Boiii Posts: 1,545

    Got one in before the storm
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Cool way to share!
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    That's a lot of meat! 

    This damn pandemic...I would love to invite some people over and smoke a big pile of meat...someday.
    Monkey Driven, Call this Living?
  • Cliffy6745
    Cliffy6745 Posts: 34,026
    hedonist said:
    Is that a sausage or just an oddly shaped meatball?

    (not a double entendre!)
    Sausage, meatballs and some neck bones in there.  Usually some sort of pork too, but didn't have it in the house.
  • jeffbr
    jeffbr Seattle Posts: 7,177
    Porchsitter said:
    jeffbr said:
    Porchsitter said:

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    Looks good, and looks like you retained good moisture! Did you trim the fat cap before the smoke? What internal temp did you reach before you pulled it?
    I pulled a pork loin out of the freezer, cured it for several days and smoked it. Made a nice Canadian bacon style pork for thin slicing. Made some killer paninis which I forgot to take a pic of.

    Smoked a turkey, and will use some of it for a big turkey pot pie this weekend. Quarantine smoking in full effect.

    My apologies. Completely missed this last night.  For brisket, I usually run at 225 until the stall and then bump up to 275 for the finish after wrapping.  My finish temp was 198, but I was also going by probing it for tenderness ("like butter") which I got.  It was interesting because something I noticed after I opened the brisket from the cryovac bag was that the fat cap was not like fat caps I've run into before.  It was almost uneven (not sure if the butcher cut it this way or it was just the cut of meat, but it wasn't as uniform as I've been used to.  I trimmed the areas where the fat was thicker down to about 1/4-inch while not really touching the rest.  You can see it in the pictures.  The area where there is little fat I didn't even touch.  It wasn't bad by any means.  My last brisket cook was so amazing that my expectations were really high so, while everybody else loved it, I was slightly disappointed.  It was good though and I have plenty left over.  

    I really need to do a turkey breast.  I've smoked whole turkeys but not a breast alone.  Do you brine it?  Wet or dry, and at what temp do you cook?  I may try that next because that picture looks amazing.
    Sorry for the confusion, that pic was actually of the cured pork loin. I haven't smoked just a turkey breast either. I have only smoked whole turkeys. I was thinking about doing a breast as well at some point, but I still have 3 whole turkeys in the freezer waiting in line, so it may be a while unless I break one of them down.

    It sounds like you have a handle on brisket for sure. I typically pull at 203 - 205 and wrap, but like you said, the probe pushing into the meat tells the story, and it looks like you pulled it at the right time. Made my mouth water looking at it.
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • crookedcross
    crookedcross Right Near Da Beach, Boiii Posts: 1,545
    rgambs said:
    That's a lot of meat! 

    This damn pandemic...I would love to invite some people over and smoke a big pile of meat...someday.
    I like grilling everything in one shot. Food prep for a week and freeze the rest in oven friendly containers so I can just toss them in the oven when it is time to heat em up 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Finishing up some gravy (!) for the farfalle.
    Ooooh yeah.

    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,026
    What do we have going on here?  Sausage? Olives? 

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