shellylh Posted June 15, 2013 Report Share Posted June 15, 2013 Nice Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 16, 2013 Report Share Posted June 16, 2013 Nice Reks! Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 16, 2013 Report Share Posted June 16, 2013 Very jealous, Reks. That looks awesome. Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 5, 2013 Author Report Share Posted July 5, 2013 Whole packer Brisket in anything better than Select grade is more difficult to get than other meats in LA. I've gotten a membership at Restaurant Depot, and wow, the meat selection is ridonkulous. They have plenty of whole packer brisket there, and at less than $3 per pound. So, next Que will be Brisket for me. Will try injecting and wrap with foil, a la Texas Crutch. Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 28, 2013 Author Report Share Posted July 28, 2013 First Brisket cook started. 14.5 lb Whole Packer Angus Select, Trimmed, Injected, and Rubbed. It just barely fit in my Keg width-wise. Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 28, 2013 Author Report Share Posted July 28, 2013 (edited) Was about to crutch it in foil, but I popped the Keg open, and the meat was still sopping wet, still had quite a ways to go to form a nice bark, and it was already at 150. So I'm going to skip the crutch this time and see how it turns out. The Keg holds in moisture so well anyways. I always have issues with it dripping out the bottom vent, yet the fire never dies. Guess it's time to sleep and let my Auber do the work, and let my Maverick ET-732 wake me up if it somehow gets to 190 really fast. Edited July 28, 2013 by Edwood Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 28, 2013 Report Share Posted July 28, 2013 14.5 pounds?! No wonder it almost didn't fit. Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 28, 2013 Author Report Share Posted July 28, 2013 (edited) First Brisket done. I ended up skipping the crutch. I did wrap in foil and towels and rested it faux cambro in a cooler for about 2.5hrs. One thing that really sucks about the Big Steel Keg is that getting a decent smoke ring is very difficult. Definitely need a really really sharp carving knife to slice, it really starts falling apart when cutting against the grain. I think for the next Brisket I try, I will use less salt and pepper. Seems like Texans like death by sodium and pepper. I used half the black pepper than the recipe called for, and it's still a bit too much. Edited July 28, 2013 by Edwood 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 29, 2013 Report Share Posted July 29, 2013 Looks awesome Ed. I love BBQ brisket. Quote Link to comment Share on other sites More sharing options...
Dreadhead Posted July 29, 2013 Report Share Posted July 29, 2013 Tried out my new grill today holy shit 36000 BTU is hot. Will need to work on my technique. Quote Link to comment Share on other sites More sharing options...
ironbut Posted July 29, 2013 Report Share Posted July 29, 2013 Looks awesome Ed! 14 lbs! The first time I bought a big brisket, I was at the butchers counter and pointed at the one I thought looked good. When the guy unrolled it, I was totally freaking at the size of the thing. It reminded me of when the aliens unfolded themselves off the walls of the reactor in "Aliens". But I had to keep my "cool" demeanor and told him to wrap it up. That one was just 8lbs IIIRC. Thank god it turned out pretty good! Quote Link to comment Share on other sites More sharing options...
guzziguy Posted July 31, 2013 Report Share Posted July 31, 2013 This is from Sunday night. I started to prepare the T-bone steak that I bought a couple of days before and noticed that it cost over $15. I buy my steaks from a local Mexican market and they have been running a special at $3.96/lb. I thought that maybe they had gone back to their normal price, but no, the price hadn't changed. Then I noticed that the steak was just under 4 lbs. Here it is before cooking: OK, it was a little larger than normal. Here it is after being grilled and removing that night's portion. It was (and still is) delicious. Tomorrow night's dinner will be the 4th meal from it. Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 31, 2013 Report Share Posted July 31, 2013 You didn't eat it all at once? Quote Link to comment Share on other sites More sharing options...
guzziguy Posted July 31, 2013 Report Share Posted July 31, 2013 Nah. I stopped when I felt the blood flow in my Coronary arteries reduced by half. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted July 31, 2013 Report Share Posted July 31, 2013 Ed: do you have a link for the recipe you were following for the above brisket? Quote Link to comment Share on other sites More sharing options...
Voltron Posted July 31, 2013 Report Share Posted July 31, 2013 (edited) Two nights ago, I drove by an older Ducane gas grill with a FREE sign on it out on the road near my in-laws in Michigan. There was another note that they had a full tank of propane with the necessary older style connector for $25 all in. I got my nutty brother-in-law and we went back for it with his Yukon rental tank. After wrangling it into the truck we went down the driveway for the propane. The man was extremely happy to see it go, and said that while it worked just fine it did not develop a high enough heat to use in winter so he had replaced it this year. Duly warned, we sprung for the $25 anyway, and brought it back to the compound. Last night we set it up, cleaned it up, and I grilled some flank steak and chicken breasts for the masses. Its ignition works on one side and luckily there is a spot to slide in a match or lighter on the other side. OK, so it doesn't develop a truly searing heat, and it is more of a low -n- slow style of cooking, but the chicken was moist and tender and fully cooked and the steak was cooked just right inside and only lacked the sear marks. Forgot to take pictures, because I was pissed at my step-father-in-law and wasn't thinking straight. It wasn't until today that I told him I ought to punch him for the way he treated my wife when all she was doing was trying to help him and Claire's mom who are too old to be living on their own in the woods, but that is a whole different story.... Edited July 31, 2013 by Voltron Quote Link to comment Share on other sites More sharing options...
grawk Posted July 31, 2013 Report Share Posted July 31, 2013 that's a giant steak Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 3, 2013 Report Share Posted August 3, 2013 Trying my first baby backs on the Weber Genesis. External probe thermometer is helping me get to 225F. Apple wood in an improvised smoker box. We'll see how it goes. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 4, 2013 Report Share Posted August 4, 2013 (edited) This is what's left. I'll be taking these to Mom tomorrow. Edited August 4, 2013 by Absorbine_Sr Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 4, 2013 Report Share Posted August 4, 2013 Excellent work! Mom will be thrilled. Here's the chicken I grilled for dinner with Grahame and Joanne. And Claire's Mexican corn cobs Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 4, 2013 Report Share Posted August 4, 2013 That looks awesome Mike and Al! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 4, 2013 Report Share Posted August 4, 2013 Excellent work! Mom will be thrilled. Here's the chicken I grilled for dinner with Grahame and Joanne.ImageUploadedByTapatalk1375584928.318599.jpg And Claire's Mexican corn cobsImageUploadedByTapatalk1375585075.940567.jpg Spectacular looking chow Al, Joanne and Grahame! Especially drooling over the corn. Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 4, 2013 Report Share Posted August 4, 2013 (edited) The Chicken and the Corn were most excellent (as was the company). They went well with Edited August 4, 2013 by Grahame Quote Link to comment Share on other sites More sharing options...
justin Posted August 10, 2013 Report Share Posted August 10, 2013 (edited) trying to decide between these 2 grills, with about a $300 cap http://www.amazon.com/Weber-1401001-Performer-Silver-Charcoal/dp/B0098HR1H6/ref=sr_1_3?ie=UTF8&qid=1376090919 $229 - some $$ leftover for upgrades or additional items There are some of the Performer Platinum on ebay for $315 shipped, but its a bit too large since the table can't be folded down. or http://www.lowes.com/pd_131712-49769-6719_0__?productId=3609214&cm_mmc=SCE_PLA-_-OutdoorLivingRecreation-_-Grills-_-3609214&CAWELAID=1187717793&kpid=3609214&%22cagpspn=pla%22#BVRRWidgetID $299 + 5.3% sales tax, can probably get a 10% off coupon on ebay for a few bucks Edited August 10, 2013 by justin Quote Link to comment Share on other sites More sharing options...
Edwood Posted August 22, 2013 Author Report Share Posted August 22, 2013 So, are you ready to show off your Franken-Weber yet, Justin? Just picked up a whole packer brisket today. Going to prep it right now for the cook tomorrow. Quote Link to comment Share on other sites More sharing options...
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