Cooking a Good Everything Else
11-19-2018
, 05:04 AM
I knew I had posted the brined brisket but it was in the BBQ thread. xpost here.
Quote:
Long time no see boys and girls. Still lurk this thread and some good stuff going on lately. Was watching TV the other day (I'm old and I still watch TV like normal people. Get over it!) and they brined a brisket. Have brined my turkeys forever, but never thought of doing it with beef. So....
Found this little 10 pounder on sale.
Alert PETA. I had to kill it.
Washed and ready to trim. Note big ass piece of hard fat that will never render.
Silver skin and sinew removed. Work on that fat in a sec.
Eeeewwww....
Nice and clean with plenty of fat left to render.
Big ass pot and a liberal amount of Kosher Salt.
It was 2am my time on Saturday morning and I took it out of the brine at 6pm Sunday afternoon. (16 hour brine) Overnight smoke and be ready for Monday Night Football???
This ill looking piece of gray meat is what emerged from the brine. Yikes!
Since there was plenty of salt in the brine, only pepper and just a tinge of Lawry's Season Salt. Nostalgia.
And it's lit!
Going old school with a Brinkman barrel smoker I should have thrown away 10 years ago, but it is seasoned yo! Learned that putting up a foil wall in between the meat and the firebox and using a roasting pan and rack cooks the meat much more uniformly.
PSA. Proud new owner of a Bubba Blade. Highly recommend if you deal in large pieces of meat or fish. 5 Stars!
Meat went on at 8pm CST. To be continued...........
Found this little 10 pounder on sale.
Alert PETA. I had to kill it.
Washed and ready to trim. Note big ass piece of hard fat that will never render.
Silver skin and sinew removed. Work on that fat in a sec.
Eeeewwww....
Nice and clean with plenty of fat left to render.
Big ass pot and a liberal amount of Kosher Salt.
It was 2am my time on Saturday morning and I took it out of the brine at 6pm Sunday afternoon. (16 hour brine) Overnight smoke and be ready for Monday Night Football???
This ill looking piece of gray meat is what emerged from the brine. Yikes!
Since there was plenty of salt in the brine, only pepper and just a tinge of Lawry's Season Salt. Nostalgia.
And it's lit!
Going old school with a Brinkman barrel smoker I should have thrown away 10 years ago, but it is seasoned yo! Learned that putting up a foil wall in between the meat and the firebox and using a roasting pan and rack cooks the meat much more uniformly.
PSA. Proud new owner of a Bubba Blade. Highly recommend if you deal in large pieces of meat or fish. 5 Stars!
Meat went on at 8pm CST. To be continued...........
Quote:
OK let's finish this up. I let it chill in the oven at 180 degrees until 2pm. Increased the temp to 225 for 2 hours and then 300 for what was supposed to be another hour. Had some other life small fires to put out and it ended up going for an hour and 40 minutes. Definitely didn't need that extra 40 minutes, but I think a somewhat minor issue overall.
Final product fresh out of the oven. 5:40pm.
Now to go night night and at least an hour rest in the cooler before carving.
Sliced point. This is where I think that extra 40 minutes hurt. Still tasty and juicy, but pulled apart to easily.
Since this was such a small brisket, just decided to not remove the cap and slice as is. Must have gotten my North/South grain of the meat a little off while carving, but OH MY LORD, super juicy and melt in your mouth good.
Overall, it was super juicy if just a bit over. I think the brine contributed to the juiciness and made it possible to just use mainly pepper and smoke to let the taste of the meat shine. Would do again for sure, with just a little less finish time in the oven.
Had 7 people at the MNF watching party. I brought home just enough for a sandwich tomorrow. Even tho I critiqued myself pretty hard in my head, everyone else was patting me on the back pretty hard. Probably just so I'll cook for them again and they can get free food.
Rating: 1 thumb up, 1 thumb 75% of the way up, and 1 thumb sideways. Will definitely try again with a few tweaks.
Final product fresh out of the oven. 5:40pm.
Now to go night night and at least an hour rest in the cooler before carving.
Sliced point. This is where I think that extra 40 minutes hurt. Still tasty and juicy, but pulled apart to easily.
Since this was such a small brisket, just decided to not remove the cap and slice as is. Must have gotten my North/South grain of the meat a little off while carving, but OH MY LORD, super juicy and melt in your mouth good.
Overall, it was super juicy if just a bit over. I think the brine contributed to the juiciness and made it possible to just use mainly pepper and smoke to let the taste of the meat shine. Would do again for sure, with just a little less finish time in the oven.
Had 7 people at the MNF watching party. I brought home just enough for a sandwich tomorrow. Even tho I critiqued myself pretty hard in my head, everyone else was patting me on the back pretty hard. Probably just so I'll cook for them again and they can get free food.
Rating: 1 thumb up, 1 thumb 75% of the way up, and 1 thumb sideways. Will definitely try again with a few tweaks.
11-19-2018
, 05:34 PM
11-20-2018
, 12:41 AM
Team bolognese (and esp btc),
Doing pretty much this: https://www.seriouseats.com/recipes/...ce-recipe.html
Using 1/3 beef, 1/3 sweet Italian, 1/3 spicy Italian sausage for meat. And chopped up bacon. Skipped the chicken liver this time, just because I forgot. Last time I did this recipe I used them but can’t really say it it made any difference.
Meat:
Veg (including CELERY, btc!):
Delicious mixture:
With tomato, stock and gelatin, red wine (Kenji said red or white doesn’t make a difference!), milk, bay leaves, and NUTMEG:
Cooking in the oven now...
When it’s done, gonna finish with more parsley, cream, Parmesan, and FISH SAUCE. And serve with special bolognese pasta!
Doing pretty much this: https://www.seriouseats.com/recipes/...ce-recipe.html
Using 1/3 beef, 1/3 sweet Italian, 1/3 spicy Italian sausage for meat. And chopped up bacon. Skipped the chicken liver this time, just because I forgot. Last time I did this recipe I used them but can’t really say it it made any difference.
Meat:
Veg (including CELERY, btc!):
Delicious mixture:
With tomato, stock and gelatin, red wine (Kenji said red or white doesn’t make a difference!), milk, bay leaves, and NUTMEG:
Cooking in the oven now...
When it’s done, gonna finish with more parsley, cream, Parmesan, and FISH SAUCE. And serve with special bolognese pasta!
11-20-2018
, 04:26 AM
11-20-2018
, 12:33 PM
Reminder to get those turkey brines boiled and cooled for the soak tomorrow night 
11-20-2018
, 04:09 PM
Bolognese buddies,
After four hours in the oven, still too liquid.
Reduced about 45 min more on stove and skimmed off some fat:
In goes cream, Parmesan, and FISH SAUCE:
Acquired some extra wide pappardelle for this bolognese:
Bolognese was delicious, and pappardelle really is the perfect pasta for it.
After four hours in the oven, still too liquid.
Reduced about 45 min more on stove and skimmed off some fat:
In goes cream, Parmesan, and FISH SAUCE:
Acquired some extra wide pappardelle for this bolognese:
Bolognese was delicious, and pappardelle really is the perfect pasta for it.
11-20-2018
, 11:19 PM
11-21-2018
, 12:26 AM
11-21-2018
, 01:18 AM
11-21-2018
, 01:41 AM