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Quote of the day: Your life doesn't get better by chance. It gets better by change. (April 03, 2020)


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Nut House Cook and recipe thread
Way to go ROX!! Game this weekend, wish I was in C-bus and get in on one of your tailgates. Just having wings and suds here in Tennessee. Have a good one!
Boobs are proof that men can concentrate on 2 things at the same time
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Baby #2 is due in a few weeks so no tailgating this year until Wisconsin. I will make a thread thursday like always. I know we are making cuban sandwiches though, since FAU is so close to Miami.
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Didn't know you were expecting!! Congrats!!
Boobs are proof that men can concentrate on 2 things at the same time
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(08-27-2019, 09:34 AM)osurox Wrote: Baby #2 is due in a few weeks so no tailgating this year until Wisconsin.  I will make a thread thursday like always.  I know we are making cuban sandwiches though, since FAU is so close to Miami.
Best wishes with the new addition and congrats by friend.
Make America Honest Again
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Tonight's meal was a failure. Sea scallops (the large kind) seared and combined with mixed veggies. It's an old staple, and the scallops are super easy to make. I screwed up the veggies (bok choy, mushroom blend, celery, onion, and carrot stir fry), and it came out super bitter. The child liked the scallops until she ate a bite with veggies on it. Oh well.
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(08-28-2019, 07:35 PM)Jacketbuckeye Wrote: Tonight's meal was a failure. Sea scallops (the large kind) seared and combined with mixed veggies. It's an old staple, and the scallops are super easy to make. I screwed up the veggies (bok choy, mushroom blend, celery, onion, and carrot stir fry), and it came out super bitter. The child liked the scallops until she ate a bite with veggies on it. Oh well.
Scallops are a treat I think.   The bay scallops can be tad bit bitter.   Sea scallops pan fried to JUST RIGHT which is nice and soft is really delicious.  Have to be careful not to over cooked similar to shrimp.
Make America Honest Again
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(08-28-2019, 07:43 PM)zigbee Wrote:
(08-28-2019, 07:35 PM)Jacketbuckeye Wrote: Tonight's meal was a failure. Sea scallops (the large kind) seared and combined with mixed veggies. It's an old staple, and the scallops are super easy to make. I screwed up the veggies (bok choy, mushroom blend, celery, onion, and carrot stir fry), and it came out super bitter. The child liked the scallops until she ate a bite with veggies on it. Oh well.
Scallops are a treat I think.   The bay scallops can be tad bit bitter.   Sea scallops pan fried to JUST RIGHT which is nice and soft is really delicious.  Have to be careful not to over cooked similar to shrimp.

Oh yeah. A couple minutes per side. I learned a long time ago the tribulations of overcooked shellfish.
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Thanks for the kind words guys. Wish my mom were still around to meet her newest granddaughter, but now she can see her at all times.

Making spicey mexican burgers tonight; seasoning includes chili powder, cumin, oregano, onion, and cayenne pepper. Saute some jalapenos, red/green peppers, and onions for toppings, and using pepper-jack cheese.
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Smoking a brisket for the first time this weekend. Anyone have any tips/tricks? Will be making it easier on myself by using the Traeger, oak pellets.

Plan is to basically follow the Aaron Franklin method. Fat side up, 50/50 blend of salt and pepper, wrap in pink butcher paper once it hits 160*.

I've already picked it up, 14lb Prime Grade.
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(08-29-2019, 09:16 AM)Syncro Wrote: Smoking a brisket for the first time this weekend.  Anyone have any tips/tricks?  Will be making it easier on myself by using the Traeger, oak pellets.

Plan is to basically follow the Aaron Franklin method.  Fat side up, 50/50 blend of salt and pepper, wrap in pink butcher paper once it hits 160*.

I've already picked it up, 14lb Prime Grade.
Sounds like you have it. Here a tip that I follow that I found in one of the many brisket guides on the net. I follow it "mostly" as was written with a few mods. I use the pink butcher paper as well, and sometimes I change up and foil. Don't see a difference. I do try and use a normal grade of beef not the expensive stuff because I'm cheap.

Let me preface this by saying that I am not bragging, just establishing credibility in stating that I am a competition BBQ cook and I have qualified for The Jack before and have won multiple large contests. I definitely know how to cook a brisket.
I have a few pointers for you:
In the first place, you need to measure temperature accurately on each of your cooking surfaces. In a vertical smoker you can have significant variation between the racks. Buy a cheap oven thermometer and do some experiments. Once you establish the difference between the stock thermometer and the cooking surfaces, you are good to go.
We cook our brisket at 225, but anywhere up to 250 or so should produce a nice brisket.
Second, when the heat source is below the meat you should cook fat side down.
Third, until you have a whole lot of brisket cooks under your belt, you should use foil. There is a reason they call it the Texas Crutch. It just makes a tough cooking situation much more manageable. With that in mind, when the brisket hits 160, foil it and return it fat side up to the smoker and leave it there until the internal temperature reaches 190. At that point, pull it from the smoker, wrap it in a few more layers of foil and put it in a cooler that is not much larger than the piece of meat and let it rest for up to 4 hours. (Fill the extra space in the cooler with old towels or crumpled newsprint.) Then it is ready to slice and serve.
More advanced techniques include injection (Beef Consomme or Fab-B are common) and extreme low temperature smoking.
Also, you should talk to the butcher in your local grocery store and ask for a packer cut brisket. Look for something under 10lbs and at least choice grade.
Good luck!
Boobs are proof that men can concentrate on 2 things at the same time
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I injected my brisket last weekend with beef stock; definitely recommend doing that. I chose to mot use foil or paper, and rode out the stall. I pulled the brisket at 195 (checked it and saw 180, waited 45 minutes and it rose to 195). Came out a little dryer than I wanted, but was still damn tasty and juicy. I think wrapping in foil and taking off at 190 would have helped keep it more moist. Also, salt...use coarse salt (bigger pieces). Brisket can take alot of salt, so don't be too conservative.
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I'm doing some of my Wally Wings for the game tomorrow. They are on the order of sweet, hot-hot!
Boobs are proof that men can concentrate on 2 things at the same time
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