Back when I did meat, I always liked to do St. Louis ribs in the oven, at very low temp.  Looks good to me, though, Mike.

Okay Mike,..

Now I'm hungry!

 

Not seeing any negatives in those results! I would want to eat all that bark at once!

10 hours ago, Voltron said:

Not seeing any negatives in those results! I would want to eat all that bark at once!

This!

New recipe last week, Crack & Cheese.

I note that you didn't bring any crackleftovers to Leelanau! I'm guessing it was too good for leftovers to remain.

How did your brisket work out?

Crack & Cheese paired very nicely with Makers Mark.  No left overs.  Difficult to compete with Yak and Alpaca

My first ever brisket, a flat.  Good bark, nice smoke ring, bursting with flavor, pulled apart perfectly but was a bit dry.  Most likely the meat.

I haven't grilled since we switched from charcoal to propane.  Back at it with the pellet pooper.  I'm having fun and some success.  

Sweet and spicy flank steak. Quick pic. More red

Such red... like the vodka...

2 hours ago, Fitz said:

Such red... like the vodka...

It's red, but it ain't that red.

Churrasco. Brazilian bbk. Diaphragm flank steak, known here as entranha, or fraldinha do diafragma.

 

These will hit the smoker around 7 tomorrow morning. 

 

Which were cut from this. 

On 7/22/2017 at 6:57 PM, EdipisReks1 said:

Back when I did meat...

Sadly, many of my conversations now start exactly like this. 

I hope you have magic pink paper, Nate.

4 hours ago, swt61 said:

Sadly, many of my conversations now start exactly like this. 

I kinda figured you'd have a comment on my comment. 

Hey grillers, a Kroger in my area had the Char Broil Akorn Komado on sale for about two hundred bucks.  They had several, so I think it's worth checking out in your own area, if you have Kroger stores.  It's not a Green Egg, of course, and you probably want to use some high temp silicone sealant or furnace cement around the gaps, but once fixed, that's a damned cheap price for a good grill. 

8 hours ago, Voltron said:

I hope you have magic pink paper, Nate.

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

Oh...no he didn't!

3 hours ago, n_maher said:

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

I bet it'll still be delicious.

4 hours ago, n_maher said:

I don't, but you have to start somewhere.  Besides, the "Texas Crutch" isn't the end of the world.  

Substitute a bald, bearded helicopter pilot with fairy wings and you'll know what you've done today.

Need to be able to multi-like!

I work for big Gov, Al, remember? I may folks like that cry all the time.   

Update, now with additional accessories. 

 

Almost time for the crutch!

I'm sure it will be delicious and tender.

It was pretty good, but not perfect.  

Oddity #1 - the thicker part of the brisket was the least tender.  Not sure what is going on there.  Possibly just a function of being the flat as opposed to the point.   

Observation #1 - I used too much rub.  Not a problematic amount, but more than needed.  Otherwise the flavor and smoke were very good so at least I got that part right.  Also need to work on my trimming skills.  The fat cap I left was a bit on the thick side as it remained on a majority of the pieces but was easily trimmed.  

Magic Pink paper! Never disregard a fairy!

Probably more fat on the point which is why it is more tender.