Gravy's Cooking Thread
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Lanx
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chicken tasted great
200 for 1hr then cranked it to 350 for 20mins to crisp up skin, could taste the smoky flavor, just s&p
pork butt stayed in at 225 for 6hrs also just s&p, it's in the oven now
having the water pan and spritzing once in a while seems to really help
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TJT
Mr. Poopybutthole
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Brisket 3 done in the smoker. Texture much improved and I got the nice black bark I was looking for. The only issue here was that the bark was just a little saltier than I wanted it to be.
This time I trimmed the brisket real nice and for the rub, I used avocado oil along with it. Reasoning that the avocado oil has a higher smoke point than something like olive oil like many recipes recommend. Worked out well. The temperature threw me off a ton though, I was looking for the buttery smoothness around 203F and I was feeling it with the probe but the two probes that come with the smoker were wildly different, one read 200, one read 188. So I went and got my normal thermometer and booked it 3 times in point middle and end of the flat. Getting 200,203,200. So I took it off.
Not sure wtf happened there but Brisket 3 is a stark improvement over the first two. I just need to be a better judge of the texture. This is more annoying due to the pink butcher paper being in the way.
This time I trimmed the brisket real nice and for the rub, I used avocado oil along with it. Reasoning that the avocado oil has a higher smoke point than something like olive oil like many recipes recommend. Worked out well. The temperature threw me off a ton though, I was looking for the buttery smoothness around 203F and I was feeling it with the probe but the two probes that come with the smoker were wildly different, one read 200, one read 188. So I went and got my normal thermometer and booked it 3 times in point middle and end of the flat. Getting 200,203,200. So I took it off.
Not sure wtf happened there but Brisket 3 is a stark improvement over the first two. I just need to be a better judge of the texture. This is more annoying due to the pink butcher paper being in the way.
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Lanx
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Lanx
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Erronius
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are you saying youre basting your cereal?
I mean, I always thought of it as 'cereal dunking', but I guess that 'cereal basting' isn't wrong, either
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I usually just pick up a corned beef on sale. Always try to find a point piece. Soak it in water for a couple of days, and keep dumping the water until it's relatively clear. You're pulling out a lot of the salt that way.
Rub it down with a pastrami rub (coriander, black pepper, garlic, etc) and toss it on the smoker. Just treat it like a normal brisket then. I just wrap it and foil instead of paper, and throw the little seasoning packet in with some beer. It doesn't take near as long as doing a whole packer, and there's enough food for a few days with leftovers.
I'll usually make colcannon to go with it and then we make Rubens with the leftovers. Makes pretty good tacos too.
I'm sure making your own brine and using a raw brisket would be better but this is a nice easy way, and you get pretty decent results.
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Lanx
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Tokachi Butadon
pork rice bowl,
i had a few months where i made a few jap rice bowls, you can do this by marinating pork chops in sugar/soy/shaoxing wine and grill to get that crispy texture, under a bowl of white rice, the rice is always the star of the show
how important is rice? i recently bought a strainer, whose sole and only useful purpose is to wash rice
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Erronius
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lol more bullshit gadgets you dont need.Tokachi Butadon
pork rice bowl,
i had a few months where i made a few jap rice bowls, you can do this by marinating pork chops in sugar/soy/shaoxing wine and grill to get that crispy texture, under a bowl of white rice, the rice is always the star of the show
how important is rice? i recently bought a strainer, whose sole and only useful purpose is to wash rice
Measure rice, put in pot, rinse 3 times until almost clear water, then drain by hand, add bit oil/butter, measured water, cook on low heat for 30 min. Perfect fucking rice every time.