Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 475790 times)

KST8FAN · « **Reply #5400 on:** December 18, 2021, 11:46:37 AM »

...and rest.

Tom

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AST · « **Reply #5401 on:** December 18, 2021, 11:48:17 AM »

Heck yeah Tom!

cDubya · « **Reply #5402 on:** December 18, 2021, 03:27:15 PM »

Hhhnnnnggggg

KST8FAN · « **Reply #5403 on:** December 18, 2021, 08:08:27 PM »

Pretty good eating today. Topped it off with a cast iron skillet apple pie.

Tom

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slackcat · « **Reply #5404 on:** December 19, 2021, 02:29:42 AM »

OK, now we're talkin'

Sandstone Outcropping · « **Reply #5405 on:** December 19, 2021, 08:12:20 AM »

Incred

AST · « **Reply #5406 on:** December 25, 2021, 12:00:28 PM »

Merry Christmas, you filthy animals.

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8manpick · « **Reply #5407 on:** December 26, 2021, 08:08:44 AM »

Quote from: AST on December 25, 2021, 12:00:28 PM

Merry Christmas, you filthy animals.

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Good god I just saw your Instagram. Unreal.

AST · « **Reply #5408 on:** December 26, 2021, 01:18:29 PM »

Thanks 8mp, I was happy with the effort! Exhausted yesterday and was in bed by 8pm.

Bone-in 12lb prime, garlic-parm mashed potatoes, roasted Brussels sprouts w/ bacon, cranberries & balsamic reduction, and spring mix salad w, goat cheese, pecans, cranberries, and balsamic dressing.

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Spracne · « **Reply #5409 on:** December 26, 2021, 02:39:13 PM »

Quote from: AST on December 26, 2021, 01:18:29 PM

Thanks 8mp, I was happy with the effort! Exhausted yesterday and was in bed by 8pm.

Bone-in 12lb prime, garlic-parm mashed potatoes, roasted Brussels sprouts w/ bacon, cranberries & balsamic reduction, and spring mix salad w, goat cheese, pecans, cranberries, and balsamic dressing.

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I know for a fact you require some help clearing those leftovers, young man.

DaBigTrain · « **Reply #5410 on:** December 26, 2021, 03:17:21 PM »

Mother of god

KST8FAN · « **Reply #5411 on:** December 26, 2021, 03:56:27 PM »

Always amazed, AST. What did you cook that meat on/in?

Tom

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AST · « **Reply #5412 on:** December 26, 2021, 04:47:16 PM »

Quote from: KST8FAN on December 26, 2021, 03:56:27 PM

Always amazed, AST. What did you cook that meat on/in?

Tom

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Thanks Tom. Rubbed with freshly minced garlic in olive oil. Then sprinkled with coarse kosher, coarse black pepper, and rosemary. Offset smoker with mesquite. 1 hour @ 250, and then @ 350 until internal of 125. Rested for 45 minutes.

star seed 7 · « **Reply #5413 on:** December 26, 2021, 06:12:24 PM »

Ast you need to up your bread game

AST · « **Reply #5414 on:** December 26, 2021, 06:20:58 PM »

Quote from: star seed 7 on December 26, 2021, 06:12:24 PM

Ast you need to up your bread game

I didn’t care about the bread. My wife insisted and she just picked some up.

AST · « **Reply #5415 on:** December 26, 2021, 06:21:19 PM »

PandaXpanda · « **Reply #5416 on:** December 26, 2021, 07:44:04 PM »

Quote from: 8manpick on December 26, 2021, 08:08:44 AM

Quote from: AST on December 25, 2021, 12:00:28 PM
Merry Christmas, you filthy animals.

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Good god I just saw your Instagram. Unreal.

Ast what's your instagram?

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AST · « **Reply #5417 on:** December 27, 2021, 06:58:42 PM »

Pork loin chop and sweet corn night on the grill. Also, leftover mashed potatoes and demi-glaze from Christmas.

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Cire · « **Reply #5418 on:** December 27, 2021, 07:13:23 PM »

Yum

Makes me miss summer

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AST · « **Reply #5419 on:** December 27, 2021, 07:16:59 PM »

Quote from: Cire on December 27, 2021, 07:13:23 PM

Yum

Makes me miss summer

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It has been record high temp in Dallas and in the 80s this past week. I do not miss summer.

cDubya · « **Reply #5420 on:** January 02, 2022, 09:50:50 AM »

Guys... Please advise on best use for this magnificent bastard...

Cire · « **Reply #5421 on:** January 02, 2022, 04:04:46 PM »

Quote from: cDubya on January 02, 2022, 09:50:50 AM

Guys... Please advise on best use for this magnificent bastard...

Trim up and cut into fat steaks that you will sous vide and enjoy

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Sandstone Outcropping · « **Reply #5422 on:** January 06, 2022, 08:12:11 AM »

I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.

kitten_mittons · « **Reply #5423 on:** January 06, 2022, 08:26:05 AM »

Quote from: Sandstone Outcropping on January 06, 2022, 08:12:11 AM

I need some help with this 3 lb hunk of brisket that came with the 1/4 of beef that I bought last fall. Thinking about salting and peppering it and putting it on the Trager until it hits 165deg, then wrapping with foil and continuing to cook until it hits 205deg. (My interpretation of recipie I found online). Anyone have other ideas. I need something that is pretty idiot-proof.

What part of the brisket is it? Flat or point?

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Institutional Control · « **Reply #5424 on:** January 06, 2022, 08:28:34 AM »

I pull mine at 195 and then I let it rest for about 2 hours in a cooler.