The Grilling and Cooking Thread

[PleaseBlitz]

2 hours ago, China said:

 

I don't see an old fashioned or a glass of bourbon in the picture.  Did you assemble that sober?

You also dont see a pile of tools or numerous pieces of unused hardware. Just because they aren’t in the frame doesn’t mean they aren’t close at hand. 

[PleaseBlitz]

Let me know if you have any interest in buying my Chargriller Akorn. I think it retails for $300. My wife listed it on FB Marketplace for $200. I’ll let anyone from ES have it, plus the temperature controller, for $150. 
 

Pics are below. It’s in great condition, garage-kept, and it also comes with the heat disburser stone and the second grate that fits above the main grate. The main grate has some rust on it, so you might need a new one if you plan to cook directly on it. 
 

This is the temperature control thingy:  https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396

 

Dog not included. 

 

 

[EmirOfShmo]

^^That's a great deal for anyone looking to get awesome smoker/grill. I've had the same for ~8 years & no complaints. Some flaws for sure, but I would put up against a BGE for heat retention & cook duration.  Yours is a virgin...

[PleaseBlitz]

Maiden voyage of Caraxes. 

[dfitzo53]

Pretty sure you're supposed to cook food in it, not wood.

[PleaseBlitz]

8 minutes ago, dfitzo53 said:

Pretty sure you're supposed to cook food in it, not wood.

It had VERY specific instructions for the first “curing” fire. 
 

I’ll post more pics when I cook a goddamn feast tomorrow. 

[Dr. Do Itch Big]

On 11/2/2023 at 5:06 PM, PleaseBlitz said:

Let me know if you have any interest in buying my Chargriller Akorn. I think it retails for $300. My wife listed it on FB Marketplace for $200. I’ll let anyone from ES have it, plus the temperature controller, for $150. 
 

Pics are below. It’s in great condition, garage-kept, and it also comes with the heat disburser stone and the second grate that fits above the main grate. The main grate has some rust on it, so you might need a new one if you plan to cook directly on it. 
 

This is the temperature control thingy:  https://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=396

 

Dog not included. 

 

 

I would get it if I lived in the area. 
 

unless you want to ship to CA lol

[China]

Made a chicken soup with farfale.  This time I added a little curry powder.  With the lemon juice and a little cream when finishing to serve it turned out very well.

[PleaseBlitz]

On 11/3/2023 at 10:34 PM, dfitzo53 said:

Pretty sure you're supposed to cook food in it, not wood.

Here ya go. Filet mignon with bone marrow butter, and scalloped potatoes. 
 

 

 

[BatteredFanSyndrome]

Found some prime filets marked down at Costco.  Sliced thinly for Lomo Saltado.

 

 

[China]

Tonight's dinner was cheesy polenta with smoked saugage, peas and shrimp.

 

[Skinsfan1311]

Hot and fast brisket yesterday...

[Barry.Randolphe]

do you notice much of a flavor difference from low and slow vs hot and fast? Does the fat render as well?

[Skinsfan1311]

10 hours ago, Barry.Randolphe said:

do you notice much of a flavor difference from low and slow vs hot and fast? Does the fat render as well?

Take another look at the picture, and you tell me 😉

Seriously though, I've done a lot of briskets over the years and the only difference is the time.    It renders the fat just as well as low and slow. 

 

 Avg temp at the grate was 360 degrees.  I cooked it on a Weber Smokey Mountain, fat side down until the the bark set, (it looked okay at 170, but was firmly set at 175 internal in the flat) then stuck it, fat-side up, in a tightly wrapped aluminum pan with a generous dollop of beef tallow, (that I made the day before when I trimmed the brisket), and it was probe-tender at 201 degrees.   I rested it in a cooler for a couple of hours.

 

I "discovered" the hot and fast method last year.   This is the 2nd one that I've tried hot and fast, (just to make sure that the first one that turned out so well wasn't a fluke, or dumb luck) and it turned out perfect.  Great bark, tender and juicy.     

 

That was a 15.5lb , (trimmed), Prime packer and the cook time was 7hrs 15min     Low and slow that bad-boy could've taken 12-14 hours.

 

I could barely get it to fit on the 18.5" smoker.  I had to drape it over a chunk of wood and wedge it between the grate handles to make it fit.  You can see the light spot on top, from resting on the wood.

 

[skinsmarydu]

^^^  I absolutely love brisket, and that looks fabulous!!! 

[LadySkinsFan]

I'm going to attempt to make a corned beef because I love corned beef and cabbage. Must be the Irish in me.

[Skinsfan1311]

1 hour ago, skinsmarydu said:

^^^  I absolutely love brisket, and that looks fabulous!!! 

Thanks!   We do too.

It's a rare treat for Mrs. Skinsfan and I.  This one was on sale at Costco, last year sometime, for $3.49lb, (Prime!), and I couldn't pass it up.  The main reason for cooking this one is that deer season is fast approaching, and I need room in the freezer. 😉    Not sure how much freezer space was gained, because I froze the point, (for burnt ends), and a few meal-sized portions for later.   Our youngest came by for dinner that night, and helped put a dent in it.  I vacuum sealed a few portions for him to take home and freeze too.  

[bcl05]

I've done a lot of briskets, and find that I prefer fast methods for prime grade and above and low-and-slow for lower grades.  Always buy prime (or better) if you can, but a choice brisket done low-and-slow is still great.   

[Skinsfan1311]

16 minutes ago, bcl05 said:

I've done a lot of briskets, and find that I prefer fast methods for prime grade and above and low-and-slow for lower grades.  Always buy prime (or better) if you can, but a choice brisket done low-and-slow is still great.   

That makes sense.

I only do a couple a year, so I don't bother with any grade but Prime. I'm a cheap ****, so I wait until I see them on sale at Costco, which happens a few times a year at our Costco.

[LadySkinsFan]

I'm making macaroni and cheese today. I bought some Barber Raw Chicken breasts stuffed with either cordon bleu or brie and apples. I'm taking the easy way out cooking today. It's raining and overcast and I want something simple. 

[skinsmarydu]

2 hours ago, LadySkinsFan said:

I'm making macaroni and cheese today. I bought some Barber Raw Chicken breasts stuffed with either cordon bleu or brie and apples. I'm taking the easy way out cooking today. It's raining and overcast and I want something simple. 

Ha!  I went even easier than that...tomato soup (with milk so it's creamy) and a grilled cheese sammich (white American).

 

 

[LadySkinsFan]

What, no yellow American cheese?! Blasphemy!

[Spaceman Spiff]

Smoked a turkey last weekend. Trial run for Thanksgiving. 
 

Injected it with bacon fat, butter and maple syrup. 
 

Came out awesome. First time I’ve ever wanted a second helping of turkey. Really juicy…there will be no dry ass flavorless white meat at my table on Thanksgiving. 

Edited November 10, 2023 by Spaceman Spiff

[skinsmarydu]

So, I've had this Butterball turkey breast roast in the freezer for years (I think we were gonna make it but went back to the standing rib roast tradition that started in Savannah) and I don't know if I should try to use it.  I mean, it's been frozen and will probably take a day or two to thaw...whadda y'all think? 

Btw, I've never cooked a turkey in my life. 

[LadySkinsFan]

I'm getting one of those as soon as I have room in my freezer. 

 

How many years? You could email Butterball folks to see what they say. 

 

Personally, anything over a year and I would say No, throw it out. Better safe than sorry.