Watcha cookin'?

[oftpiste]

^^^TY!

[MakersTeleMark]

Thai basil chicken dumplings.

Dumplings are a great project for these times, especially if you have kids.

[Captain Awesome]

Did you use Aaron's recipe otherwise? My success rate with brisket sucks and I'm thinking it's a good time to try it again.

I didn't really follow his approach other than the temp (no slather, no butcher paper, no wrapping at all until it came off). In the past, I've got with the approach outlined at Amazing Ribs, but was looking to see if I could find a way around having to babysit the smoker through the night, and I think I like how it went.

That is def a full brisket and my attempts were so hit or miss until I started using Aaron’s method... I bought his book and watched his YouTube vids, but also ended up doing his Masterclass online and was so worth it... All of my briskets have turned out great ever since following the BBQ God...!

And great result and smoke ring...!

It is indeed a full packer brisket. The Costco near me tends to have them on-hand most of the time. Prime grade for something like $5/lb. They don't always have them, though. Sometimes, it's just the flats, which are, for some reason, Choice grade, so I tend to wait for the packers.

I think it's the most pronounced smoke ring I've ever gotten. I did read somewhere that charcoal briquettes put off more NO in the exhaust the hotter it's burning, so I'm wondering if the higher temp resulted in a better ring. I'll have to try again to see if I just got lucky, or if there's something to it.

I hadn't heard of the masterclass. I'll have to check it out.

[oftpiste]

^^a local BBQ guy here - Jack of Jack's BBQ - told me the secret to the smoke ring is starting the meat cold, like right out of the fridge.

[undertow2]

I didn't really follow his approach other than the temp (no slather, no butcher paper, no wrapping at all until it came off). In the past, I've got with the approach outlined at Amazing Ribs, but was looking to see if I could find a way around having to babysit the smoker through the night, and I think I like how it went.



It is indeed a full packer brisket. The Costco near me tends to have them on-hand most of the time. Prime grade for something like $5/lb. They don't always have them, though. Sometimes, it's just the flats, which are, for some reason, Choice grade, so I tend to wait for the packers.

I think it's the most pronounced smoke ring I've ever gotten. I did read somewhere that charcoal briquettes put off more NO in the exhaust the hotter it's burning, so I'm wondering if the higher temp resulted in a better ring. I'll have to try again to see if I just got lucky, or if there's something to it.

I hadn't heard of the masterclass. I'll have to check it out.

https://www.masterclass.com/?next_pa...re_signin=true

He goes really in depth on it all from how to trim meat, to selection and walks you through brisket, ribs and pork butt... $30 well spent...

And I buy all of my meat including brisket from Costco... This weekend I am bringing wings than smoking low and slow and than flash frying...

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[oftpiste]

Chicken fried, steak, latke (it is passover, right?) and gravy.

[nickwm21]

Smoked some salmon last weekend. Coho my
FIL caught. Mixed a chunk with some cream cheese and capers, slathered it on a saltine for this afternoons snack. Nirvana...


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[Cruiser]

Lovin'

[oftpiste]

Last night was taco night. Skirt, onion cooked in foil on the grill with lard. It did not suck.

[Dantheman]

Speaking my language right there.

[nutmegchoi]

Coronavirus lockdown is making me do things.

[Buster Highmen]

Green chili chicken taco casserole

[Mazderati]

Baby corns? I love baby corns.

[MakersTeleMark]

Do you use your rice cooker for hot pot or is that a slow cooker on high?

[nutmegchoi]

Do you use your rice cooker for hot pot or is that a slow cooker on high?

It’s Zojirushi electric skillet for multi purpose!
I use it for Shabu Shabu, Sukiyaki and just pan fry meats.
It does wonders!


Zojirushi EP-PBC10 Gourmet d'Expert Electric Skillet https://www.amazon.com/dp/B003VNKJR2..._LaPKEb0CY4550

[MakersTeleMark]

Ha. Thanks.

[Lvovsky]

Lovin'

Wow... details please

[riser4]

Wow... details please

Cut up a bunch of shit and throw it in a pan in the oven?

[Cruiser]

^^^ Yup, except I did it on the Weber out back with the ir burner cranked and the grill burners on low. Prolly could do something similar in the oven with the broiler but I wanted to get some smoke on them cuz I didn't use much seasoning other than salt, lemon zest, and dried herbs.

[oftpiste]

Larb Moo, sticky rice with jim jaew sauce, sticky fish sauce wings and a lovely Moscato. Thing #2 handled the wings beautifully, but we made a helluva mess.

[RootSkier]

You ever deep fry in a wok?

[oftpiste]

You ever deep fry in a wok?

Considered it, but we were after even heat over the biggest footprint so felt like cast iron was the ticket. Does it work as well?

[RootSkier]

I don't know, just curious. I never deep fry.

[Shredhead]

Souse vide rack of lamb. Finished on the grill.

[MakersTeleMark]

Be it wok or cast iron, they make this amazing thing called a "lid".