Gravy's Cooking Thread

BrutulTM

BrutulTM

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I don't know if it ever freezes where you are but if so you don't want the wet sharpener out in the garage. Even if the reservoir is dry the stone could break if it freezes.

It's a pretty foolproof way to sharpen knives though.
 
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TJT

TJT

Mr. Poopybutthole
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Smoked my first brisket yesterday. It was pretty good but there is certainly room for improvement. I think I bought too big of a brisket this time.
 
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TJT

TJT

Mr. Poopybutthole
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Kiki said:
What were the issues? Tender/salty?
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It wasn't as tender as I am familiar with at BBQs here in Texas. That and it didn't have the nice full bark I wanted. Otherwise it was great and certainly delicious.

More testing is required.
 
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Dr.Retarded

Dr.Retarded

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TJT said:
It wasn't as tender as I am familiar with at BBQs here in Texas. That and it didn't have the nice full bark I wanted. Otherwise it was great and certainly delicious.

More testing is required.
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Did you wrap it at some point and if you did what did you wrap it in?
 
TJT

TJT

Mr. Poopybutthole
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It was on for like 11 hours total, I had two probes in it and I took it all off when the point was at 205 and the flat was at 203. I did wrap it in pink butcher paper but I didn't do that very well as when I opened up the smoker it had unraveled and the meat was showing again.

I cooked it fat side down. This is kind of my first foray into smoking stuff and god damn if the BBQ recipe world isn't full of drama queens. For every single recipe telling you to do one thing there's another saying "don't do that faggot shit it will ruin it!" I only used salt and pepper but I want to try a rub next time. I will also be doing the mustard mixture thing on it as I really want to perfect getting that beautiful bark. I used a pit boss pellet smoker to make it. I also had a 17 pounder (before trimming) I got from Costco. My woman bought it and for the next one I want it to be a little smaller and have a better fat distribution. I had to trim a lot off of this one.
 
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Kiki

Kiki

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Really depends on the grill, I think fat side down is fine in the pit boss. You might need more pepper. Not sure about your tenderness, try and make it take as long as humanly possible. I wrap at about 155-165 and yeah make sure it's closed up to lock in the juices.
 
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lurkingdirk

lurkingdirk

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A tip for smoking things - have a cooler that you can rest the meat in when it's done. Smoke a brisket for 12 hours, rest it in the cooler for an hour, perfection.

Not with ice, just to keep it at temperature while not cooking it further. It's a vital step in smoking.
 
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BrutulTM

BrutulTM

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And if you want to eat at a particular time, plan your cook to end at least a couple of hours before that. Nothing worse than a bunch of people ready to eat and your brisket that was supposed to take 12 hours takes 15. On the other hand, I once had a brisket that was done at 6 am and I wrapped it and stuck it in a cooler and served it at 4pm and it was great. I wouldn't recommend that and it was probably pushing my luck from a food safety perspective but 3-6 hours in the cooler won't hurt your meat at all vs. serving BBQ at 9:30 at night or serving undercooked shoe leather because the cook took longer than expected.
 
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Ninen

Ninen

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on the opposite end of the spectrum, I'm finding baked potato + triple cream brie + ChilliCrisp is somehow not a blazing trashfire of an /r/shittyfoodporn. It should be, I fully admit that.

Picked up the brie to try, and it's better than other brie's I've had but is very much has "you're eating a stick of butter right now" overtones. With the PNW heat we just had, there was definitely a little strugglemeal style "damnit , i'm out of things, but fuck going out in that heat.
 
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TJT

TJT

Mr. Poopybutthole
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4th July brisket 2 is on. This time with the rub mixed with mustard

PXL_20210704_043556099.jpg
 
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TJT

TJT

Mr. Poopybutthole
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Definitely better than attempt one. The lean part of the flat ended up a little dryer than I wanted but the fatty point was absolutely perfect. The cook was like 13 hours total. Going to play around with some more rubs until I find a flavor I like the most. Central Texas most places use Mesquite and I am going to try that next.

PXL_20210704_212900888.jpg


PXL_20210704_211050740.jpg
 
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Lanx

Lanx

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theres really no place for me to stick a mag strip on to store my knifes in my new place, i'm almost settled on an undercab knife storage
e09772f8d40601f04ce2215e71d85ef4.png


i was gonna buy this one but...

made by women!!! that shit is gonna fall apart, so i'll find another brand later

while in temporary housing i brought both my carbon steel pans and they both warped, idk why, anyway my new place also has a glass stove top and the pans spin like rims lulz, so i was able to find 1 hammer heat up the pans to scortch and banged them back into place. at first i took em out to my garage and place them on top of the scrap wood the previous owner had, but i found out if i get em hot enough i can just pick em put and smash the hammer in the air to make the pans flatish (no more wobbles) takes only a few moljinor strikes.

also i've just been hating cooking on the matfer carbon steel, idk why, it just feels like garbage compared to the de buyer i only use for egg, so i just got another debuyer skillet then to really see if theres an issue (even tho i has rivets, i'll take it)
 
Lanx

Lanx

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got butcher paper
fa0267634091e37748af9acdcbdcc919.png


i'll be getting franklin bbq manifesto tomorrow too, time to season the smoker, it looks rusty
 
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lurkingdirk

lurkingdirk

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Lanx said:
theres really no place for me to stick a mag strip on to store my knifes in my new place, i'm almost settled on an undercab knife storage
e09772f8d40601f04ce2215e71d85ef4.png


i was gonna buy this one but...

made by women!!! that shit is gonna fall apart, so i'll find another brand later

while in temporary housing i brought both my carbon steel pans and they both warped, idk why, anyway my new place also has a glass stove top and the pans spin like rims lulz, so i was able to find 1 hammer heat up the pans to scortch and banged them back into place. at first i took em out to my garage and place them on top of the scrap wood the previous owner had, but i found out if i get em hot enough i can just pick em put and smash the hammer in the air to make the pans flatish (no more wobbles) takes only a few moljinor strikes.

also i've just been hating cooking on the matfer carbon steel, idk why, it just feels like garbage compared to the de buyer i only use for egg, so i just got another debuyer skillet then to really see if theres an issue (even tho i has rivets, i'll take it)
Click to expand...

This is outstanding. I've been looking for something of the sort for ages!
 
Furry

Furry

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lurkingdirk said:
This is outstanding. I've been looking for something of the sort for ages!
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That's pretty slick. If I could figure out a use for it, I'd probably try to make something like that myself. I'd want it to match the cabinets. I have precisely one knife that I use while cooking, though. I've used that knife for so long and gotten so used to it that I'd probably cut off a finger if I tried using another knife in the kitchen.
 
Lanx

Lanx

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reading material
20210714_194102.jpg


btw the deck color is ugly, quick google says this is the best way to strip paint off a deck and railings
92ecb45c3483352738222930c6b34772.png
 
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