Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Made my first BBQ Brisket.Just did the Flat,which is the leaner part of the brisket,as opposed to the Point which has a thick fatcap. Didn’t do it pure Texas style,as I rubbed it wit salt,pepper,onion,chili,and smoked paprika. Had a drip pan underneath filled with water and a little bourbon. Used Hickory and Pecan for my smoking wood. Sprayed about every hour with a 50/50 mix of water and apple juice. When the brisket reached 160,I wrapped it in aluminum foil,which is known as the Texas Crutch,to get over the Stall. Took it off when it reached 190,let it rest about 1.5 hours and, I don’t know if it was beginners luck,but it was really quite good.
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That a great looking brisket! Doesn't look like a flat to be honest though, can you show me a picture of it cut in half?
This is what a typical flat looks like trimed and cooked
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For some reason,I didn’t get a notice that you responded on this thread. @scarfmace It looked pretty similar to the uncooked piece of meat that you posted. It weighed about 8lbs when I picked it up from my butcher,who’s pretty old school. I called him on a Wednesday to specifically reserve a Brisket Flat,and I think the Point would’ve had a significantly larger/thicker Fatcap. My smoker is pretty narrow so I had to trim it so It would fit on the smoker. Here’s a picture of a slice.
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Well within the acceptable parameters Sir
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Looks good indeed! For some reason the picture of the whole thing on the grill looked way thicker then what I'm used to.
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Last weekend I made Chicken Cacciatore on the open grill of a customer. Always feel joy when I get a chance to work on an open fire! Who here knows this dish?
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Looks great, I've never made it on a grill before.
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I used to make this a lot, thanks for reminding me, will make again when back in UK…..
https://www.jamieoliver.com/recipes/chicken-recipes/hunter-s-chicken-stew-pollo-alla-cacciatora/
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@Giles It's the exect same dish but slightly different receipe then what I use.
I use Pancetta instead of anchovis and I quench the pancetta and garlic with red wine. I then add the tomato's.
Also if you grill celery over an open fire and then chop it up, it adds a great deal of smokey flavor. I end with forest mushrooms and olives.
(also Jamie is wrong in saying it's the wife that makes it. Originaly it's actualy the hunter himself that makes it while on a hunt as he can let it sit over an open fire for quite some time.)
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@scarfmace Thinking about making Beef Short Ribs. Have you ever done it? Any tips suggestions? Thanks.
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(also Jamie is wrong in saying it's the wife that makes it.)
I'm sure he is about many things
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This is an image from last saturday if that answers your question
Short ribs are on a rising demand and the quality gets worse and worse…
My first advice is: get something premium and grainfed because if you end up with a thin rib its going to be nothing but fat and bone.Second: Treat it like a queen and only use Pepper (coarse) and salt.
Stay between 100 -120°C, a 2.5 - 3kg rib should be done in 6-8h.
I trim of some fat if its excessive but usually don't bother.
Since its fatty beef, it can take a lot of smoke so add oak or hicory to the mix if you like.
Let it rest for about 15min when your done.
Anything specific? shoot!
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I saw this stuff yesterday and I totally want to get some
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I keep seeing that spaying with apple juice is the best way to cook a steak.
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@Filthy I dunno about a steak, I tend to reverse sear with no spraying and it's always brilliant, but for long low and slow cooks apple juice is a decent spray when the outside starts drying out
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I like the outside of a steak to be dry so that the sear creates a crust. In fact, I dry brine overnight uncovered in the fridge and cook the next day after the surface has dried out to support better browning (either low and slow / reverse sear or forward sear depending upon the size of the cut). Liquid is the enemy of browning and crust. I would spray or mop apple juice on pork but I would not do that to a steak; that's just my personal preference.
