What's cooking today? 🔥 Pics are necessary!

[FireTechMike]

Smoked Deviled Eggs and Pork Belly Burnt Ends

 

[FireTechMike]

Always wanted to do baked beans from scratch.
Total success
View attachment 21677
And seeing the smoker was on, how about some onion rings. Maybe stuff them with seasoned ground beef, and wrapped in bacon
View attachment 21682View attachment 21678View attachment 21679View attachment 21680
View attachment 21681
These were amazing. Definitely 'do again' item

Those look amazing!

 

[RustyJake]

Those look amazing!

The beans were the best I have had. I froze the leftovers and surprised how well they reheat.
The bacon wrapped double onion rings are amazing. Those I will be doing again

 

[RustyJake]

Tonight is a brisket I had in the SousVide for 34 hours. Was in the fridge overnight to cool. Now it's on the Kamado
Sun Aug 6 Brisket - medium rare https://share.fireboard.io/0FDA37

And when your garden gives you Jalapeños, make some snack sticks
Maple Jalapeño


Honey Gsrlic Jalapeño


These will be cased and smoked tomorrow

 

[FireTechMike]

Vodka Brined Salmon

 

[RustyJake]

 

[Shedd]

Decided to change things up from the usual pulled pork I always do. I prepared the 8lb butt my usual way, coat with my mustard sauce, sweet preacher rub. I set my temp at 225 knowing it actually is less. I put it in around 11 pm last night along with my smoke tube and two smoke boxes. Then went to bed without fooling with my third party temp probes, I just left my phone in the living room and forgot about it. I got up around 7:30 (slept in I’m usually up at 5) the but was at 160 the Traeger probe was 164 so not bad. I removed the butt and put it in my Dutch oven with some apple cider, some of my homemade tomato based bbq sauce and a few pats of butter. I put a therm Pro probe in it then the lid and raised the temperature to 300. It hit 205 in a few hours. I moved it to my oven and kept it on warm until the afternoon then poured out the liquid, pulled the bone and pulled it apart. Then I loaded it down with my sauce. Turned out great, good smoke flavor, very moist and tangy with my sauce infused into it. It was laid back cooking with no stress. I’ll portion some out for my kids then put the rest in food saver bags for quick meals.

 

[Slimpicker]

Sun Aug 6 Brisket - medium rare https://share.fireboard.io/0FDA37

What temp was the SV for all that time... what IT was the finish in the Kamado (116°?)... and what does 'red meat' brisket taste like????

 

[MidwestSmoker]

View attachment 21845View attachment 21846View attachment 21849View attachment 21848

I assume this is the sous vide brisket. Looks great, but how was the texture and taste? Did all the fat render? Did it have any medium rare steak taste?

 

[Slimpicker]

What temp was the SV for all that time... what IT was the finish in the Kamado (116°?)... and what does 'red meat' brisket taste like????

SousVide 34 hours @ 131°F
Refrigerate overnight
Smoke/cook at 225°F until 115°F
Sear to finish

Sorry saw this late

 

[RustyJake]

I assume this is the sous vide brisket. Looks great, but how was the texture and taste? Did all the fat render? Did it have any medium rare steak taste?

SousVide 34 hours @ 131°F
Refrigerate overnight
Smoke/cook at 225°F until 115°F
Sear to finish

Sorry saw this late

This is the second time I have done this. First time was with a whole packer brisket.
The first time was amazing so I wanted to do it again on a smaller brisket just for convenience ( it was cumbersome to do a while brisket)
The texture is different, it is very tender, but definitely has a 'mouth feel' pull/texture when chewing. It isn't like normal brisket and isn't a normal roast feel or taste. It would be close to halfway between steak/roast and a normal brisket. Probably the best description. It is actually really good. Everyone at the table commented on its tenderness and how moist it was. There was no lack of moisture, I would compare the moisture on this flat to the moisture on a properly cooked point on a brisket. There was very little fst to render, just a thin line and fst cap. Both were rendered, the searing on the gas grill at the end makes the fat cap charred and quite flavorful
My take away from this one, I would SousVide for 36 hours (I was worried it was going to be too tender seeing it was such a thin flat), and possibly bump the temperature up to 132. I think it needed a but more time and increase in temperature to take it up one more notch in tenderness. No one else felt that way, but I am a harsh critic on myself for stuff like this

 

[RustyJake]

Snack sticks are cased and on for the day
5 lbs each of Jalapeño Maple and Honey Garlic Jalapeño

 

[RustyJake]

Getting a bit of color

 

[Slimpicker]

The texture is different, it is very tender, but definitely has a 'mouth feel' pull/texture when chewing. It isn't like normal brisket and isn't a normal roast feel or taste. It would be close to halfway between steak/roast and a normal brisket. Probably the best description. It is actually really good.

What about seasoning? When I cook my Ribeye steaks, I like to cut then into 1" squares and season the heck outta them... Then on the gasser and pulled while still med/rare... damn it's like heaven.

I'd be tempted to season the outta that outside for a real steak flavor???

 

[RustyJake]

What about seasoning? When I cook my Ribeye steaks, I like to cut then into 1" squares and season the heck outta them... Then on the gasser and pulled while still med/rare... damn it's like heaven.

I'd be tempted to season the outta that outside for a real steak flavor???

I seasoned it like you would for a brisket before the SousVide bag, added ghee to the bag. After it sat in the fridge I reseasoned it before putting it back on the smoker.
You could probably cut into cubes if you wanted to prior to searing it. It is basically fully cooked coming out of the sous vide. The second cook is adding a bit of smoke and the last to.sear up the outside because it doesn't darken up like a brisket does