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-   -   Food and Drink What y'all cookin for the long weekend? (https://chiefsplanet.com/BB/showthread.php?t=263019)

R8RFAN 09-02-2012 04:02 PM
Quote:
Originally Posted by KCUnited (Post 8872956)
As I said, low and slow is preferred, but you can cook a tender brisket at a higher heat in a shorter amount of time by using foil. As the fat and connective tissue renders, the meat cools itself, accounting for the long cooking process. Using foil expedites this process. You'll find that the higher heat method is the minority but plenty of people on the circuit use the technique as they feel they can better control the cook time.

If you have a cooker that can maintain 225 and plenty of time, I'd go low and slow. If you have a cooker that struggles to maintain a low temp or want to do a brisket without burning an entire day, you might benefit from a higher heat method.
That infrared cooker can maintain that temp perfectly and smoke a pile of wood chips on the other side... I am gonna do this ....

In58men 09-02-2012 04:03 PM
Quote:
Originally Posted by GloryDayz (Post 8872850)
Get that girl dirty... New grill smell....only good for one day!
Yes sir, I'm going ribs to break it in.

R8RFAN 09-02-2012 04:06 PM
Tonight I am cooking a big fat chuck eye on the grill... Poor mans Ribeye...

Fire Me Boy! 09-02-2012 05:43 PM
1 Attachment(s)
Along with tonight's wine tasting, ribeye and corn on the cob. Maybe the best steak I've ever cooked. Used an improvised rub of salt, pepper, garlic, coffee and chipotle powder, and it came out perfectly medium rare.

R8RFAN 09-02-2012 05:46 PM
Quote:
Originally Posted by Fire Me Boy! (Post 8873063)
Along with tonight's wine tasting, ribeye and corn on the cob. Maybe the best steak I've ever cooked. Used an improvised rub of salt, pepper, garlic, coffee and chipotle powder, and it came out perfectly medium rare.
My copycat recipe that is EXCELLENT on steaks


1 Tablespoon Salt
1 1/4 Teaspoon Paprika
1 1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Coriander

jspchief 09-02-2012 07:10 PM
Just put a 10.5 lb brisket on. It was too big for my smoker, so I had to roll it up the sides. Hope it comes out ok.

GloryDayz 09-03-2012 08:14 AM
Quote:
Originally Posted by R8ers (Post 8872858)
Ok let me axe you another question..

I also have an Orion Cooker/Smoker as shown in the video below

<iframe width="420" height="315" src="http://www.youtube.com/embed/-RNNP2sLTOE" frameborder="0" allowfullscreen></iframe>


Now watch this if you have time and tell me if you think this unit will work good at cooking this.

<iframe width="420" height="315" src="http://www.youtube.com/embed/5bbs1JpkgGE" frameborder="0" allowfullscreen></iframe>
Not sure what the temp is, but the second video did little to sell me on it. That being said....I'd try it...

Predarat 09-03-2012 02:57 PM
Not a good weekend for grilling here, but got some in.

Lzen 09-03-2012 04:58 PM
I'm doing beef ribs, spare ribs, and brisket. I'm still an amateur at this (first time doing brisket) but I think they're gonna be delicious.

jspchief 09-03-2012 05:03 PM
Quote:
Originally Posted by Lzen (Post 8874866)
I'm doing beef ribs, spare ribs, and brisket. I'm still an amateur at this (first time doing brisket) but I think they're gonna be delicious.
Brisket can be a tricky piece of meat.

If you got a full brisket (point and flat), be sure and youtube a video on cutting it. It's important to remove the point before slicing.

Lzen 09-03-2012 05:04 PM
I did. steaks last night. I have a bad habit of over cooking them but these I made sure to cook on low heat and they were nice, delicious, medium rare. Mmmmm juicy.

Lzen 09-03-2012 05:06 PM
Quote:
Originally Posted by jspchief (Post 8874878)
Brisket can be a tricky piece of meat.

If you got a full brisket (point and flat), be sure and youtube a video on cutting it. It's important to remove the point before slicing.
Thanks for the advice. I'll be sure to check that out.

Lzen 09-03-2012 05:09 PM
U have maintained the brisket temp at about 180. Been on the grill since noon.

cdcox 09-03-2012 05:24 PM
I'm out on my driveway cookin' brats and dogs. Only having Donger as a neighbor could make my life better at this moment.

Fire Me Boy! 09-03-2012 05:54 PM
Quote:
Originally Posted by R8ers (Post 8873066)
My copycat recipe that is EXCELLENT on steaks


1 Tablespoon Salt
1 1/4 Teaspoon Paprika
1 1/4 Teaspoon Ground Black Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Coriander
Copycat of what?

MahiMike 09-03-2012 06:17 PM
Cookin' ribs is like fishin'. Works best if you leave it alone and let it sit a long time. 4 hrs on the big green egg and they turned out awesome. Yum!

Coogs 09-03-2012 07:33 PM
Quote:
Originally Posted by Lzen (Post 8874880)
I did. steaks last night. I have a bad habit of over cooking them but these I made sure to cook on low heat and they were nice, delicious, medium rare. Mmmmm juicy.
Try them on extremely hot for a short amount of time. Few minutes... flip. Few minutes... take off grill. Few minutes... enjoy.

R8RFAN 09-15-2012 11:53 AM
1 Attachment(s)
Mmmmm

SAUTO 09-15-2012 04:06 PM
Quote:
Originally Posted by R8ers (Post 8911700)
Mmmmm
Don't they teach you raider fans how to use the right side of the plate?
Posted via Mobile Device


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