The GTT "Whatcha Cooking Today" Thread - Page 3
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Thread: The GTT "Whatcha Cooking Today" Thread

  1. Top | #21
    jdmich's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    Looks more like 2 pieces are gone. Could be the camera angle though.
    Was waiting for that. Had a big piece, fresh out of oven still a little warm
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    Thanks Bob
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  3. Top | #22
    2LaneCruzer's Avatar
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    Quote Originally Posted by jdmich View Post
    Was waiting for that. Had a big piece, fresh out of oven still a little warm
    Shoot...I'm like Yogi Berra; I probably couldn't eat two little pieces, so I just cut one big one!
    Have wings, will travel.

  4. Top | #23
    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by Big Jim 55 View Post
    boy, them pancakes really had u up early, seen u posting so early haha!!
    I forgot about the vehicle inspection.
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    Keith

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    Corndog Hater ColonyPark's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    Had a great dinner, Pancakes, Bacon and Eggs.
    Now I can sleep-in in the morning.
    Scary how on the same wavelength we are. The CP's had maple sausage, French toast and fried eggs-over hard for dinner last night.
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    Jamie

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    Senior GTT Super Slacker Gizmo2's Avatar
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    Made Chinese last night...

    Click image for larger version. 

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    Keith

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    Bubber's Avatar
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    Brisket is in the smoker. Chickens will go in a little later. Been up since 3:30. A little sleep sacrificed is worth it to have the kids over and that new sweet sweet grandbaby.

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    2LaneCruzer's Avatar
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    Quote Originally Posted by Bubber View Post
    Brisket is in the smoker. Chickens will go in a little later. Been up since 3:30. A little sleep sacrificed is worth it to have the kids over and that new sweet sweet grandbaby.
    How about pictures of all three...especially that grand baby...and a review of the brisket, including recipe?
    Have wings, will travel.

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    Bubber's Avatar
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    Attachment 169618

    Brisket flat from Costco. This one was about 7.5 pounds.This is just before it rested for about 45 minutes. Not much of a recipe, I don't do a lot to them. I measured out my seasoning once, but I normally just eye it.

    25 g Kosher Salt
    15 g Coarse ground black pepper
    15 g Homemade onion powder
    15 g Homemade garlic powder

    If I've got chili heads to feed, I'll add 2 g of homemade jalapeno powder, or .5 g homemade habanero powder. The chili powders are quite light for their volumes and pack quite a punch, none this time.

    I had a 3:00 pm lunch/dinner deadline, so I started hot and fast, which I've been doing more and more lately anyway. 295° to start at 5:00 am. The smoker heated for almost an hour before hand. Applewood chunks, not chips go in when the meat does. I hit 165° internal brisket temp about 10:30, so I slowed it down and dropped it back to 225°. It stalled at a 180° internal temp starting at 11:30 for about an hour. Once it got passed the stall, it hit 190° in 30 minutes and I left it for another 20, took it out to rest and started slicing a little after 2:00.

    I've never been able to get the skin on chicken in the smoker right, it's always rubbery. The meat is delicious, but the skin isn't good, so I decided to "Set It and Forget It!"

    Click image for larger version. 

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    Nothing special, just kosher salt and pepper.

    I'll post pics of the grandbaby soon.

  11. Top | #29
    2LaneCruzer's Avatar
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    Was curious about the brisket, because some of my most spectacular failures have been with a brisket. The best I ever cooked, I covered it in sugar, put it in a baking bag and let it sit overnight in the frige. I then scraped off the excess sugar, sprayed with olive oil and covered generously with my rib rubb. Cooked it at 250 F until it reached internal temp of 190. It did not have much of a sweet taste; instead the sugar seemed to form a nice crust. Oh, I also discovered you need to use a Choice or Prime cut of brisket. I have had my best luck on chickens by coating with rubb and putting them in the frige overnight also. I cook them in my Weber Smoky Mountain Smoker with the water pan, and they turn out great. The skin is not crispy, but it just melts away.

    So how was the brisket? Do you think the higher temp at the beginning helps with the flavor and tenderness?
    Have wings, will travel.

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    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    Was curious about the brisket, because some of my most spectacular failures have been with a brisket. The best I ever cooked, I covered it in sugar, put it in a baking bag and let it sit overnight in the frige. I then scraped off the excess sugar, sprayed with olive oil and covered generously with my rib rubb. Cooked it at 250 F until it reached internal temp of 190. It did not have much of a sweet taste; instead the sugar seemed to form a nice crust. Oh, I also discovered you need to use a Choice or Prime cut of brisket. I have had my best luck on chickens by coating with rubb and putting them in the frige overnight also. I cook them in my Weber Smoky Mountain Smoker with the water pan, and they turn out great. The skin is not crispy, but it just melts away.

    So how was the brisket? Do you think the higher temp at the beginning helps with the flavor and tenderness?
    Make that two of us. No matter what I do it always seems tough.
    Keith

    JD 2320, 200CX FEL/61" bucket , 46 BH/16" bucket, Artillian Forks, 72" Snow Blade, Landscape Rake, Ballast Box, PHD,
    BX42 Chipper, XUV 560 Gator, Z915B ZTrak

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