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Just put the chips on the coals if all your doing is grilling and not reverse sear smoking the steak. A nice chunk of mesquite or two is all you need. A handful of pellets also works.
Gravy's Cooking Thread
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Lanx
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i mean there is actually good smoke vs bad smoke, like smoke you can actually see and make smoke signals, is bad, this is all the vocs and bad stuff burning, basically if you put leaves on a fire, thats the kind of bad smoke. you usually get this when you just put wood on a fire that isnt hot and consistent enough.
you get good clean smoke (blue smoke) by keeping the coals burning at around 240 250. and the foil packet is a inbetween, not bad like leaf smoke, but not really blue smoke, but good enough wo a smoker
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Alright you fuckers, I've got a prime brisket sitting in the freezer that I got from Kroger because
Lanx
had mentioned a sale from a few months ago. I haven't smoked a brisket in a long time. Was thinking about doing it on the Weber kettle next weekend with the slow and sear.
Looking for any advice. I just know it's going to be a long ordeal. Part of me wants to section out the point versus the the flat and cook them separately. Was thinking of maybe taking the flat and doing a pastrami brine, and then making some colcannon or whatever we would need to make some badass sandwiches.
I was thinking though just your standard potato salad, slaw, baked beans, etc for all of your traditional sides.
Lanx
had mentioned a sale from a few months ago. I haven't smoked a brisket in a long time. Was thinking about doing it on the Weber kettle next weekend with the slow and sear. Looking for any advice. I just know it's going to be a long ordeal. Part of me wants to section out the point versus the the flat and cook them separately. Was thinking of maybe taking the flat and doing a pastrami brine, and then making some colcannon or whatever we would need to make some badass sandwiches.
I was thinking though just your standard potato salad, slaw, baked beans, etc for all of your traditional sides.
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Furry
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I cut my brisket into 3 pieces, Separate the point and then cut the flat in half, but I divide all my meat into roughly 4-7 lbs chunks unless I'm feeding a big group. Never done pastrami, but its high up on my want to try list.Alright you fuckers, I've got a prime brisket sitting in the freezer that I got from Kroger because
Looking for any advice. I just know it's going to be a long ordeal. Part of me wants to section out the point versus the the flat and cook them separately. Was thinking of maybe taking the flat and doing a pastrami brine, and then making some colcannon or whatever we would need to make some badass sandwiches.
I was thinking though just your standard potato salad, slaw, baked beans, etc for all of your traditional sides.
Can't ever go wrong with potato salad slaw and beans. I tend to do vinegar potato salads and vinegar slaw (curtido), because that's how I am. I'd probably do a garden salsa atm too, because my tomatos are going wild. Left over brisket with curtido, cilantro and salsa is amazing on a taco.
I'd probably look at corn atm too, right now is about the time of year where corn on the cob is getting good again. I like doing a light elotes style corn, which you could throw in the smoker about an hour before it is finished. I de-silk and leave it in the husk. Little bit of butter, chili, salt and pepper. Like 5-10 mins from being done hit it with some lime, cilantro and parm or mexican cheese. I aim for something like this, instead of the mayo popsicles some people do.
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Lanx
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for a weber kettle i've seen ppl lay the coals using the snake method and dropping wood chunks every so oftenAlright you fuckers, I've got a prime brisket sitting in the freezer that I got from Kroger because
Looking for any advice. I just know it's going to be a long ordeal. Part of me wants to section out the point versus the the flat and cook them separately. Was thinking of maybe taking the flat and doing a pastrami brine, and then making some colcannon or whatever we would need to make some badass sandwiches.
I was thinking though just your standard potato salad, slaw, baked beans, etc for all of your traditional sides.
i was trying to do a smoke this weekend using this 6 hour method of steaming/smoking
but i was caught up in vacation planning
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Spot on. Now that corns in season I've been cooking a bunch of it because it's so easy and versatile. And when I do potato salad it's typically pretty non-standard. I mean I don't mind just the mustard mayonnaise hard boiled egg type stuff, and if I lean into that I want like a metric ton of fresh dill and green onions. I don't mind German potato salad but I think I still prefer a creamier mayonnaise based one.
Potato salad is just so great because you can do so many things with it and sweet herbs are doing so well I was thinking I'd probably do something with some basil, specifically a bunch of Thai Basil which is kind of liquorishy and much more peppery. I did tell my wife that we kind of screwed up and didn't buy it a
Should have gotten a couple of pork butts when they were probably on sale during memorial Day at HEB. I want to get a couple and enough fresh fennel to prep some porauettas and toss them in the freezer. I've got sage coming out of my ears, along with the whole ton of oregano and what have you and it would be perfect, especially to be able to give a couple of way to the neighbors.
I mean if there's one thing I like roasting or grilling, porchetta is hard to beat, yeah it takes a little bit of time and prep but there's nothing on Earth that tastes like it and it's just so delicious. And then it's very easy to like turn it into the sandwiches or in the past I've done some sort of like Italian pasta bake where I've used that as the main protein. I think I even made a goddamn soup with a bunch of kale another italian-esque ingredients.
Lanx
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you have enough real estate for that grilling on a weber? maybe you can augment it with a small hibachi grill like this one
hibachi grill
its cute enough to put on the table and let ppl grill their owen veggies
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There's plenty of room to make it happen on the Weber, even with the slogans here because I'll put the little drip tray down and everything will rock and roll this is going to be a 10 or 12 hour cook if I'm not mistaken. My rub though isn't going to be the standard salt pepper garlic BS, I think I want some cumin and some other pronounced flavorings.
I think the key will be harvesting the tallow or we fat that drops off that's flavored from the copious amounts of seasoning to baste the brisket. I just don't know what I hit the stall whether or not I need to go ahead and wrap it and foil or paper, and how to carry it on after that for the cold point.
I do know that I'll make certain to document and post stuff because it'll either be great but it'll be a utter failure but either way I can turn into something that's edible because I'm not a retard in the kitchen even though I might be a doctor.
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Wife wanted cheesecake for her birthday. One layer was ladyfingers "soaked" in raspberry coulis. I was worried as they were stiffer than tiramisu but she said that was the point.
After eating it, I want try replicating that with tiramisu. I hate how the bottom layer almost always has some sog, especially after day two.
How can I make a thick coffee syrup without cooking it? I assume anymore heat than necessary(brewing) will damage the coffee and lead to bitter flavors.
After eating it, I want try replicating that with tiramisu. I hate how the bottom layer almost always has some sog, especially after day two.
How can I make a thick coffee syrup without cooking it? I assume anymore heat than necessary(brewing) will damage the coffee and lead to bitter flavors.
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Lanx
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oh i know this, i used it when i made one of those celiac angel cakes.
xanthum gum will thicken anything
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Rajaah
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That makes the bad smoke. Looking for the blue smoke, as per:
That helps. I'm gonna try smoking in one of these later today with some wood chips:
Also, I'm wondering if it's worth it to get the Premium Weber Original Kettle for $230 over the regular Weber Original Kettle for $130. Looks like the premium is a lot easier to clean, for one thing, and has an internal ash collection so ashes won't blow around.
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It's perfectly fine to toss on the chips if you're doing a quick grill for something like steaks or chicken. Where you want to try to avoid the bad smoke and get the blue smoke is when you're cooking something for a long period of time, smoking up Boston butt or whatever. That's when you can get that acrid taste, but if you just want a little bit of wood taste, it's not going to ruin the cook.
Lanx
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he could burn them separately like in chimney starter while he's grilling and when the wood gets emberish, drop them in, that way he's kind of "burning off" the bad smoke
Rajaah
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I've had a tough time getting wood chips to work in general. I put them directly on the coals and they burst into flames, I put them in a foil pack and they just sit there and sit there and eventually the coals start to go out and they're still sitting there. Looking into it more, the part I missed was, I was supposed to add water. Oops. I'll try again this evening with the actual metal box
Rajaah
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That's a cool idea, use the chimney starter for the wood. I could also just run the wood chips through the chimney starter with the coal from the beginning, ya?
I'll try it with the $45 metal box and I'll try it with the chimney starter and see which has better results for wood chips. I have a lot more time to experiment now that I have my own grill and can do this every evening if I want to.
Lanx
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yea, just time it, theres different times when coals become white coals and when wood just becomes ember
how long are we cooking for? like from meat on grill to meat off?
are you doing ripping hot then slow, or what?
Lanx
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the ash collector is the obvious thing you can see, but also the grill grates are the more advanced ones where they fold up so you can fill in charcoal w/o removing the grate.
oh also a basic thermometer on top