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Post by deadeer on Nov 30, 2023 12:04:29 GMT -5
I'm doing a few goodies for our family Christmas party on Saturday. Probably be 40-50 people? Having it at a local county park hall with nice fireplace.
An uncle is supplying a brisket for me to do my magic on. Last time it went so fast, not everybody got a taste. So I'm donating another brisket, ribs, cabbage, and cream cheese.
Really gonna test my luck and skill since I'm working Friday night till 11:30pm. Will be a circus juggling and timing everything to be done just right.
Wish me luck! 🙃
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Post by whitetaildave24 on Nov 30, 2023 12:27:36 GMT -5
That definitely sounds like a chore to get all that food done and ready for the dinner. I’m sure you’ll pull it off and everyone will devour it.
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Post by marshallco on Nov 30, 2023 16:06:32 GMT -5
If anyone could do it....
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Post by deadeer on Nov 30, 2023 17:19:27 GMT -5
If anyone could do it.... Appreciate the vote of confidence. There will be other food there, so even if I come up short, nobody will starve. Lol
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Post by bullseye69 on Dec 1, 2023 19:43:31 GMT -5
I need pics of this cream cheese.
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Post by deadeer on Dec 1, 2023 22:50:06 GMT -5
I need pics of this cream cheese.
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Post by deadeer on Dec 2, 2023 15:16:26 GMT -5
Everything turned out great. My power must have blinked overnight, as my grill was shut off this morning, so only one brisket was done. I was in such a rush, I never snapped a single picture. I got more than a few compliments, and was told I WILL be cooking from now on. Lol. Needless to say, not a thing left to bring home. 😎
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Post by greghopper on Dec 2, 2023 15:21:15 GMT -5
Thought this was interesting….
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Post by marshallco on Dec 2, 2023 15:59:18 GMT -5
Everything turned out great. My power must have blinked overnight, as my grill was shut off this morning, so only one brisket was done. I was in such a rush, I never snapped a single picture. I got more than a few compliments, and was told I WILL be cooking from now on. Lol. Needless to say, not a thing left to bring home. 😎 I’m anything but shocked. Good job Deaddeer, never doubt. Even when they throw a curveball at ya.
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Post by deadeer on Dec 2, 2023 16:32:21 GMT -5
Everything turned out great. My power must have blinked overnight, as my grill was shut off this morning, so only one brisket was done. I was in such a rush, I never snapped a single picture. I got more than a few compliments, and was told I WILL be cooking from now on. Lol. Needless to say, not a thing left to bring home. 😎 I’m anything but shocked. Good job Deaddeer, never doubt. Even when they throw a curveball at ya. Lol. Thanks, that gave me a good chuckle! We got out of there early, so... we are in the blind and Luke is raring for some action.
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Post by esshup on Dec 13, 2023 11:20:08 GMT -5
Guys on another forum I'm on have been talking about coffee rub. Well, here's a recipe that I'm going to try.
Marinated Venison Loin or Roast (Use 2-4 pounds of Venison)
You can cook a turkey breast or whole chicken the same way, but cook to an internal temp of 165°F. With a turkey breast or a chicken, brine it for a few hours and substitute Sage and Coriander for the Italian Seasoning.
Marinate for 2 hours in your favorite marinade (I prefer Hoover Sauce) Then make the rub from the following: 6 garlic cloves, diced small or 2-3 tbsp diced garlic from the jar 2 tbsp ground coffee 2 heaping tbsp Brown Sugar 1 tsp salt 1 tsp Italian Seasoning 2 tsp of freshly ground pepper 1-2 pounds of bacon Toothpicks
Mix rub well with a fork. Remove meat from marinade, drain and coat with the rub. Wrap with bacon, with slices overlapping, use toothpick to hold in place.
Cook over high heat on the grill, turning occasionally to evenly cook the bacon on the outside. Not hot enough to catch the drippings on fire, but high heat. Even better if you have a pellet grill. Cook to an internal temp of 125 – 130 degrees.
You can leave the bacon and rub on when you eat it if you want. It will be a bit rich. It's good either way. If you decide to remove it, wait until right before eating it to preserve the flavor and moisture.
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Post by Ahawkeye on Dec 13, 2023 18:15:35 GMT -5
I'm going to fry a turkey on the 23rd and I'm going to fry another on the 24th. I have never reused oil. I understand if you are going to recycle it it should be filtered and stored in a cold place. If you were going to reuse oil from the day before do you think it would be okay to just drop the second bird into unfiltered oil and then process the oil afterwards?
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Post by whitetaildave24 on Dec 13, 2023 19:52:43 GMT -5
I think you’d be fine doing it the next day, but I’m no pro either. I’d just go for it.
On another note I cooked some lamb chops for the first time. Not a big fan. Just something odd about them to me. I ate one just to say I did. Meat was tender, but not a big fan of the taste. I kept eating the one trying to change my mind but it didn’t work.
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Post by Ahawkeye on Dec 13, 2023 20:09:09 GMT -5
I have had lamb a couple of times at a restaurant. I think they marinade them and change the taste. I've had mutton and it is tangy in my opinion. I think a lot is based on the prep, the mutton was a poor man's fancy bbq the lamb would probably be close without the marinade.
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Post by esshup on Dec 13, 2023 21:43:07 GMT -5
I love lamb chops. Seared on high heat, cooked until pink inside, served with mint jelly. Go to Fogo de Chao and make sure you taste their lamb chops.
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Post by whitetaildave24 on Dec 13, 2023 22:17:16 GMT -5
That is one place I’ve never been, but want to as I feel I could get my moneys worth.
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Post by esshup on Dec 14, 2023 13:23:06 GMT -5
That is one place I’ve never been, but want to as I feel I could get my moneys worth. If you like to eat meat, you can get so stuffed that you have to loosen your pants before you get up from the table. Just stay away from the salad bar!
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Post by deadeer on Dec 14, 2023 13:47:19 GMT -5
That is one place I’ve never been, but want to as I feel I could get my moneys worth. If you like to eat meat, you can get so stuffed that you have to loosen your pants before you get up from the table. Just stay away from the salad bar! Best part when your eating mostly meat, you cant get to that point of 🤢. 😉
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Post by deadeer on Jan 14, 2024 10:17:38 GMT -5
I keep this thread going in honor of our friend "treetop" Dave Hartman, who started it. Such a great guy and truly missed. RIP brother.
I got a brisket cooking. 197deg now, so doing good and right on track. The cold hasnt effected the cook time nor the pellet consumption. I do cook in the garage with the svc door open about 4". When I trimmed some of the fat prior to cooking, and after seasoning it, I put a few thin pieces of fat on top to help the flavor and moisture, figuring the cook time could be longer in the cold. Will see how it turns out.
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Post by omegahunter on Jan 14, 2024 10:31:39 GMT -5
I keep this thread going in honor of our friend "treetop" Dave Hartman, who started it. Such a great guy and truly missed. RIP brother. I got a brisket cooking. 197deg now, so doing good and right on track. The cold hasnt effected the cook time nor the pellet consumption. I do cook in the garage with the svc door open about 4". When I trimmed some of the fat prior to cooking, and after seasoning it, I put a few thin pieces of fat on top to help the flavor and moisture, figuring the cook time could be longer in the cold. Will see how it turns out. I miss him tormenting me about killing all the squirrels out of southern Indiana.
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