If you have not tried wrapping in butcher paper I would recommend you give it a go. Kind of the best of both worlds. The bark will remain fairly crisp and the brisket will remain moist and tender inside (as long as you rest it before cutting).
What's for Dinner?
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I have and you're right the bark stays fairly crisp with butcher paper but I like to use foil to retain as much of the juices rendered as possible to make a reduced sauce with it. and I always rest it for a couple hours in a cooler with blankets/towels to take up the excess space. I use this exact same technique with pork shoulders or butts too.
Hmmm, I think so? I wrap in foil paper when it hits ~165F until it hits ~200F and then I poke it to make sure it is ok to remove from the grill.
Next time I'd have to try butcher paper, always use what I have handy which is foil
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Yes, that is the so called Texas crutch as I understand it.
Boatboy24
No longer a newbie, but still clueless.
No pics, but did Mexican Street Corn for the first time tonight. Good stuff! Not heart healthy!
Boatboy24
No longer a newbie, but still clueless.
Last night was steak night. It was raining, so I cooked them in the Cuisinart griddler.
Flank Steak last night with baked rice with green chile. Wife wanted corn and I wanted Flour Tortillas so I made a hybrid version that came out really nice. Making smashed burgers tonight but too lazy to head to the market for buns so made some with King Arthur recipe.
24 hour Brazilian steakhouse marinated flatiron steak....
It's a salad so its healthy!
It's a salad so its healthy!
We are doing surf-n-turf. Well .... last night was the turf (steak), tonight is the surf (trout and shrimp). Pearl couscous and corn on the cob (cut off the cob) rounded things out.
The trout was marinated in olive oil, lime juice, Costco no-salt seasoning, and dried cilantro. Shrimp was marinated n olive oil, lime juice, teriyaki sauce, and garlic.
EDIT: When cooking salmon or trout that has skin on the grill, I put foil on the grates. Typically the skin burns to the foil and I use a large metal spatula to separate the flesh from the skin; it makes eating easier. The shrimp are skewered and go directly on the grates.
The trout was marinated in olive oil, lime juice, Costco no-salt seasoning, and dried cilantro. Shrimp was marinated n olive oil, lime juice, teriyaki sauce, and garlic.
EDIT: When cooking salmon or trout that has skin on the grill, I put foil on the grates. Typically the skin burns to the foil and I use a large metal spatula to separate the flesh from the skin; it makes eating easier. The shrimp are skewered and go directly on the grates.
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This is from a few nights ago:
I finally made that sous vide octopus dish I was asking others about. First I blanched it in boiling water for a few minutes, and then cooled. Thanks to @MHSKIBUM 's guidance, I settled on 183F for 5 hours, braised in olive oil with some thyme. I then charred it on the grill, and served with a sauce of cilantro, parsley, preserved lemons, EVOO, garlic, and capers (I think!).
The main course was a pork shoulder with a ho-made dry rub, cooked slow-ish and low-ish on the grill. Accompanied by corn-off-the-cob; grilled asparagus and garlic scapes with balsamic vinegar and parm; grilled zucchini; grilled king oyster mushrooms with soy sauce. Probably I am forgetting something. Dessert was grilled peaches doused in heavy whipping cream.
I finally made that sous vide octopus dish I was asking others about. First I blanched it in boiling water for a few minutes, and then cooled. Thanks to @MHSKIBUM 's guidance, I settled on 183F for 5 hours, braised in olive oil with some thyme. I then charred it on the grill, and served with a sauce of cilantro, parsley, preserved lemons, EVOO, garlic, and capers (I think!).
The main course was a pork shoulder with a ho-made dry rub, cooked slow-ish and low-ish on the grill. Accompanied by corn-off-the-cob; grilled asparagus and garlic scapes with balsamic vinegar and parm; grilled zucchini; grilled king oyster mushrooms with soy sauce. Probably I am forgetting something. Dessert was grilled peaches doused in heavy whipping cream.
Merrywine
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So how was the octopus?
Thanks for asking! It was very good. The texture was soft, but firm, if that makes any sense at all! You needed a knife, not a spoon, to cut it, but it was very tender. The taste was mild but interesting, and went well with the green sauce.
Unfortunately, I watched "My Octopus Teacher" between the time I bought the frozen octopus and the time I cooked it.
Unfortunately, I watched "My Octopus Teacher" between the time I bought the frozen octopus and the time I cooked it.
and you ate that poor 'guy'
It was delish for sure....lol
Boatboy24
No longer a newbie, but still clueless.
Unfortunately, I watched "My Octopus Teacher" between the time I bought the frozen octopus and the time I cooked it.
I really enjoyed that. An outstanding documentary.
Me too! But I had to wait a coupla months before eating my cephalopod...
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