The Food Thread

Options
1…275276278280281…506

Comments

  • eddiec
    eddiec Posts: 3,959
    edited September 2020
    Cliffy6745 said:
    eddiec said:


    Shabu Shabu prep is done.

    I am not familiar with this. From looking it up, a hot pot of sorts?  How do you do the hot pot at home?
    I used a Creuset pot on the stove. You're basically cooking everything in a seaweed flavored broth, but each piece then gets dunked in either Ponzu or Sesame sauce. It was my first time cooking it, will definitely go for it again. 


    You take a slice of beef with chopsticks and cook it in the water.
    Post edited by eddiec on
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    I love Shabu 

    That cat should be impressed, that plate looks great!
    The love he receives is the love that is saved
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    That's awesome. Will have to look into and see who does it locally too
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    eddiec said:


    Linguini Vongole with Chorizo. 
    Bottle of Albariño.
    Cat not impressed with the lack of raw proteins.
    Damn that looks amazing!!! Nice work!
    I'll ride the wave where it takes me......
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    Who's up for a night of Brisket and Chill?
    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: 31,807
    A thing of beauty
    The love he receives is the love that is saved
  • lmckenney24
    lmckenney24 Posts: 2,100
    Porchsitter said:
    Who's up for a night of Brisket and Chill?
    Looking good. Go Dawgs!
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Hell yeah!
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    lmckenney24 said:
    Porchsitter said:
    Who's up for a night of Brisket and Chill?
    Looking good. Go Dawgs!
    Indeed, my friend! GATA!
    We are the facilitators of our own creative evolution.--Bill Hicks
  • lmckenney24
    lmckenney24 Posts: 2,100
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    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?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    lmckenney24 said:
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    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
  • lmckenney24
    lmckenney24 Posts: 2,100
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    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! 
  • eddiec
    eddiec Posts: 3,959
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    lmckenney24 said:
    Porchsitter said:
    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.

  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    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
  • lmckenney24
    lmckenney24 Posts: 2,100
    Porchsitter said:
    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.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    Porchsitter said:
    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 Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,807
    Food boner!
    The love he receives is the love that is saved
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Daaaaaamn that brisket!!! Holy shit!
    I'll ride the wave where it takes me......
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Yoooooooo. You son of a bitch!
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    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

Categories