What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. May 19, 2019 #6901

    Bubba1

    Bubba1

    Bubba1

    Junior Member

    Joined:
    Sep 2, 2012
    Messages:
    254
    Likes Received:
    511
    Did a little pizza myself with my wood fired oven. IMG_1770 2.JPG IMG_1771.JPG
     
  2. May 19, 2019 #6902

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    Can't watch the series final episode of GOT without some smoked meats. Brought back some 2 Gringos "Chupacabra Rub" the last time I was in SAT. Trying it out on the BB's and one of the two "Poor Man's Brisket". The other is just the go to Franklin's super secret mix of S&P. Last chuck roast I did on the Kamado was amazing. Trying out some lump charcoal I picked up on Friday at Wallyworld. 30lb bag of "Royal Oak" lump for $16.99. Looks good, not huge pieces but decent sized for the $$ and they started easily with my torch. Starting to smell nice on the patio. Another weird day weather wise. Cloudy and cool. May is usually HOT and DRY and WINDY......

    IMG_4318.JPG
     
    Last edited: May 19, 2019
  3. May 19, 2019 #6903

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,575
    Likes Received:
    2,120
    Gender:
    Male
    Location:
    CT
  4. May 20, 2019 #6904

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    I smoke meats and I know things...........

    fullsizeoutput_3de4.jpeg
     
  5. May 20, 2019 #6905

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,048
    Likes Received:
    7,228
    FWIW, I'm a big fan of Royal Oak. Good deals at WalMart, BTW.
     
  6. May 20, 2019 #6906

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,048
    Likes Received:
    7,228
    I'm just guessing, but it seems you're getting used to the Performer. :D
     
    geek likes this.
  7. May 20, 2019 #6907

    Boatboy24

    Boatboy24

    Boatboy24

    No longer a newbie, but still clueless.

    Joined:
    Mar 18, 2012
    Messages:
    12,048
    Likes Received:
    7,228
    Hit 92 here today. Time for some hot weather dinner.

    fullsizeoutput_79a.jpeg
     
  8. May 20, 2019 #6908

    Chuck E

    Chuck E

    Chuck E

    Supporting Members WMT Supporter

    Joined:
    Dec 8, 2018
    Messages:
    130
    Likes Received:
    87
    Gender:
    Male
    Location:
    Chicago burbs
    Last night... Seared, sesame crusted Ahi tuna and brown rice. With a nice 2017 Navarro Pinot Blanc.

    20190519_202430.jpg
     
    Last edited by a moderator: May 20, 2019
  9. May 20, 2019 #6909

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,575
    Likes Received:
    2,120
    Gender:
    Male
    Location:
    CT
  10. May 20, 2019 #6910

    Bubba1

    Bubba1

    Bubba1

    Junior Member

    Joined:
    Sep 2, 2012
    Messages:
    254
    Likes Received:
    511
    looks like its done perfect
     
  11. May 21, 2019 #6911

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    [​IMG]


    And New Mexico....... We seemed to escape the snow this time but this mornings low was 34F Hope the vines escaped without harm!
     
    ceeaton and Boatboy24 like this.
  12. May 21, 2019 #6912

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,575
    Likes Received:
    2,120
    Gender:
    Male
    Location:
    CT
    Wow, it was in the 80s and muggy yesterday here in CT (first time since last fall?) but then the temps were in the pleasant 50s and low humidity this morning.
     
  13. May 21, 2019 #6913

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,665
    Likes Received:
    1,575
    Boatboy24, geek and ibglowin like this.
  14. May 21, 2019 #6914

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    Nice! Definitely a bit of a learning curve on a "stick burner". Time to start stocking up on lump charcoal, pecan chunks, apple chunks, hickory chunks.......

    Lots of real estate for a lot of smoked meats as well!
     
    mainshipfred likes this.
  15. May 21, 2019 #6915

    mainshipfred

    mainshipfred

    mainshipfred

    Junior Member WMT Supporter

    Joined:
    Feb 25, 2017
    Messages:
    2,665
    Likes Received:
    1,575
    I've been researching, it's a little like wine making, the basics seem to be the same but everyone appears to have their personal touches
     
  16. May 21, 2019 #6916

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    I think the hardest thing on a stick burner is to master the fire. Its important, maybe the most important thing in smoking meats is a consistent fire and temp with as little variation (spikes) as possible. If you can master this you can cook on just about anything.

    https://www.pbs.org/video/bbq-franklin-episode-5-fire-smoke/
     
    ceeaton likes this.
  17. May 23, 2019 #6917

    geek

    geek

    geek

    Still lost.....

    Joined:
    Sep 25, 2012
    Messages:
    5,575
    Likes Received:
    2,120
    Gender:
    Male
    Location:
    CT
    Saw this at Costco, almost 5lbs of a brisket flat, choice. Not the whole brisket but was thinking to start here.
    The whole brisket has a lot of fat to be trimmed off and it is about 13lbs.

    I want to experiment with this smaller piece thinking it would take about 5 hours to cook.

    Any cons of cooking just the flat versus the whole brisket?
    The whole brisket pieces I saw have so much fat that I think it would lose like 3lbs after trimming

    IMG_0291.JPG
    IMG_0292.JPG
     
  18. May 23, 2019 #6918

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    I think the Flat is harder to cook than the Point. It has less fat and tends to dry out quickly if over cooked. Look at the price. You are paying over $6 for Choice vs $3.29 for Prime. The Choice Flat will need less trimming. I would look for a whole small Prime brisket myself or buy a large one and separate the Flat from the Point and just cook one or the other. You would get a better cut of meat and save $$$ and have meat for two cooks.
     
    geek likes this.
  19. May 23, 2019 #6919

    ibglowin

    ibglowin

    ibglowin

    Moderator Super Moderator

    Joined:
    Jul 7, 2009
    Messages:
    19,751
    Likes Received:
    8,928
    Location:
    Northern Nuevo Mexico
    Remember you only learn how to make good BBQ by making bad BBQ!
     
    ceeaton likes this.
  20. May 23, 2019 #6920

    lordmorphous

    lordmorphous

    lordmorphous

    Junior

    Joined:
    May 15, 2019
    Messages:
    1
    Likes Received:
    0
    Gender:
    Male
    Chicken Wings and our new favorite red,

    IMG_20190522_170907.jpg
     
    Last edited by a moderator: May 23, 2019

Share This Page