What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. mat60

    mat60

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    Made some today.. Barb and I liked it. Was a bit thicker than I would like..... I used 3 table spoons butter,,, 1/4 cup flower,,, 1 cup of milk and 8 oz of cheese. I just got this from you tube..:) 500 different ways to make it I guess.
     
  2. mat60

    mat60

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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    sorry i was tryin to get a pic of the burgers but the gun totin cat was givin me grief
     
  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  5. mat60

    mat60

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    Looks like another great supper for you and yours. I think you been at this a while.
     
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Strami in da hickory smoke 20210228_114517.jpg
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Chile with corn bread on top....sour cream,gouda topped meatball,and salad 20210227_192411.jpg
     
  8. Warner

    Warner

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  9. MikeSs

    MikeSs

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    i start with this basic starting brine for 6 to 8 days.
    Pops6927's Wet Curing Brine
    Then add the spices from here to the brine.
    Pastrami on Rye with Deli Mayo and Fresh Pickles - Big Green Egg
    Inject the 14lb brisket with the brine and let sit for 8 days, turning every day..
    Rub the night before and the on the Egg at 250 to 275, to get to 200 and tender.
    Wrap in heavyweight foil around 165.
    Takes me about 8 to 9 hours.
    Then rest in cooler for 2 hours.
    I make sure i wash my brine container with dish detergent with a little bit of clorox. (Rinse of course).
    I make brine and cool in fridge 8 hours before.
    I did a bunch of searching before i even started. (Sanitation, making the brine, the cure (dont put cure in hot brine, 100 or lower is fine).... ....)
    did not want to have to dump 14 lb brisket on first attempt...
     
  10. Ontario Firewood Resource

    Ontario Firewood Resource

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  11. Eckie

    Eckie

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    I had also wondered about the crackers on the smoker, sounds delightful. What temp/time on the smoker?
     
  12. mat60

    mat60

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    As said,, Im old but new to cooking . Seeing the great cooking on this thread and the fact Im in the home more now got me wanting to try. Im starting with simple stuff. Today I made a small hole chicken and a mac and cheese again.. I would have took a picture if I would have known it was going to come out good. Kind of having fun with this and I may try some brownies tomorrow.. I can see some weight gain soon..:rofl: :lol: Thanks everyone.
     
  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i usually am rollin 275°+ just cook them til they dry back up.
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    20210228_182530.jpg cornbread,strami,and salad for da hillbilly
     
  15. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  16. mat60

    mat60

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    Now thats cooking..:drool:.. I guess Im going to go make my brownies now..:rofl: :lol:
     
  17. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    whatta you using for a rig?
     
    mat60 and Chazsbetterhalf like this.
  18. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    you have inspired me.........im gonna make brownies in the stick burner this weekend...stand by for pics!!!
     
  19. mat60

    mat60

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    Betty Crocker..... Nothing but the good stuff ..:rofl: :lol::rofl: :lol:
     
  20. mat60

    mat60

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    Stick Burner?