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The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Salado recipes

2

Comments

  • lousubcaplousubcap Posts: 5,465
    @Cen-Tex-thanks for the brisket run-down.  When people who were sober (someone was?) give it the home-run then it's worth trying to capture.  I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)?  Will have to adapt to the proverbial Kentucky Jelly flat and see what I get. 
    Louisville
  • Village IdiotVillage Idiot Posts: 6,947
    I cooked Pacific Rim Flank Steak.  On the way up, the meat fell off the bike, and a mobile phone booth (automobile) ran over it.  I think that made it more tender.  

    Steak, Pacific Rim Flank

    1-2 lb. Flank steak, or flap steak

    1 cup Teriyaki Marinade

    1/2 cup Onion , chopped

    1/3 cup Honey

    1/3 cup Orange juice, fresh

    1 tablespoon Rosemary, chopped fresh

    1 tablespoon Sesame Oil, dark

    1 clove  Garlic

    Pepper  

    Directions:

    1. Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.

    2. Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.

    3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.

    4. Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired. 

    Notes:

    This recipe won the 1997 National Beef Cooking contest, and it uses a relatively cheap cut of meat.  It is one of Pam's favorite recipes.

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • nolaeggheadnolaegghead Posts: 12,231
    edited March 2013
    lousubcap said:
    @Cen-Tex-thanks for the brisket run-down.  When people who were sober (someone was?) give it the home-run then it's worth trying to capture.  I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)?  Will have to adapt to the proverbial Kentucky Jelly flat and see what I get. 
    Did someone say "Kentucky Jelly"?

    Here's a 1 week supply for VI.  The reviews are hilarious.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • travisstricktravisstrick Posts: 4,561
    I posted my recipe card copied from a word document. I guess the folks at BGE thought it was too controversial.  
    Be careful, man! I've got a beverage here.
  • Village IdiotVillage Idiot Posts: 6,947


    Here's a 1 week supply for VI. 
    This has been a life saver for me.  Before I got my first 55 gallon drum of Passion, I was like the pathetic Nolaegghead and demented Cen-Tex. ..... insecure, ashamed of my physical appearance, and embarrassed about my, uh, LONGgevity (so to speak).  Passion has changed all that.  Now, I walk with pride... cocky, so to speak, and totally confident in my Eggfest "performances".
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • :))   I'm so glad you're posting again VI.  You make me laugh!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • calikingcaliking Posts: 5,814
    @Cen-Tex: That brisket was the bomb diggity!! The new standard against which my briskets will be measured. I blinked and it was gone - luckily I blinked *after* I got some.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 5,814
    Nola's special cocktail recipe:

    1) Pour out half a can of coke zero
    2) Fill can to brimming with Evan Williams Black
    3) lift can to mouth and ingest
    4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)

    I must say it did look lovely. I'll have to try it soon.


    I don't know about wasteful... the creek was looking a little low.

    But I think it took too much time. Revised recipe:
    1) Pour out half a can of coke zero  Take one Nola
    2) Fill can to brimming with Evan Williams Black
    3) lift can to mouth and ingest
    4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 9,759
    I wonder how many lies Pinocchio would need to tell to achieve the lengths of success that VI has?

    VI vociferous virility was the vanguard of Salado. He displayed panties as his Vespa streamers to show the victorious conquest that was his "performance" at the Eggfest.
  • Village IdiotVillage Idiot Posts: 6,947
    I wonder how many lies Pinocchio would need to tell to achieve the lengths of success that VI has?

    VI vociferous virility was the vanguard of Salado. He displayed panties as his Vespa streamers to show the victorious conquest that was his "performance" at the Eggfest.
    I'm so proud !!!  :D
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • nolaeggheadnolaegghead Posts: 12,231
    VI was wearing the 3 wolf moon T-shirt under his "My other bike is a Harley" T-shirt....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 9,759
    I heard he looked like this:
    image


    Except the jeans were cut-off Daisy Dukes.
  • Village IdiotVillage Idiot Posts: 6,947
    VI was wearing the 3 wolf moon T-shirt under his "My other bike is a Harley" T-shirt....

    =)) ... I mean, .... image
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • RAC and Cali King- Thanks! Gad you like the brisket. It's always fun to do a good one for friends. We all know how they can be so I'll take them when I can get them.

    NOLA- Hilarious

    Eggcelsior- Hilarious

    VI- Well played sir







  • MickeyMickey Posts: 15,246
    .
    RAC and Cali King- Thanks! Gad you like the brisket. It's always fun to do a good one for friends. We all know how they can be so I'll take them when I can get them.

    NOLA- Hilarious

    Eggcelsior- Hilarious

    VI- Well played sir






    I saw you unwraping it, went to get some and GONE................
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max 5th Salado EggFest is March 14, 2015 http://saladoeggheadgathering.blogspot.com

  • Little StevenLittle Steven Posts: 26,682
    edited March 2013

    Here's what I was going to make had I been able to go.

    Description: Satay: [Ckicken on a Stick (My Daughter)]
    I do this recipe several times a year. It always goes well and no leftovers especially if there are kids around I usually do pork tenderloin, boneless skinless chicken breast and thighs with the same marinade. The chicken breast I remove the filet and slice the breast lengthwise about the size of the tender. After the marinade I flatten the strips with the palm of my hand. Leave thighs whole.
    Ingredients:
    • ½ lb unsalted butter • ¼ Cup brown sugar
    • ½ Cup chopped onion • 1 Cup naturally brewed soy sauce
    • ¼ Cup grated ginger • 1 Cup kecap manis (indonesian sweet soy sauce)
    • ¼ Cup lemon juice • ½ Cup teriaki sauce
    • 1 zest from 1 lemon • 30 or so bamboo skewers
    • 6 Clove garlic (rough chop) • 2 pork tenderloins
    • 2 Tbs or more hot chile flakes Katjup Manis = equal parts molasses, teriaki and soy sauce
    • 3 Tbs coriander seed • bunch coriander/cilantro leaves as garnish
    • 2 Tbs cumin seed
    • 1 Tbs mustard seed
    Instructions: Soak skewers in water
    Toast coriander, cumin chile flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle.
    Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent.
    Add spices, lemon juice, teriaki soy and ketjap manis and boil 5 minutes. Allow to cool to room temperature
    Cut pork into 1" pieces and pound flat ¼"-3/8". pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated

    Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill close lid for 5 minutes. Open lid, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another five minutes and check colour for doneness. Any satays that are not brown and caramelised can be finished with the lid open.
    Srain marinade if desired bring to a boil for five minutes

    Notes: Serve satay as a meal with rice and salad with a little of the marinade drizzled over the rice.
    Serve as an appetizer with spicy peanut sauce (commercial brand or blend chunky peanut butter, fish sauce, thai chili sauce, cashews and peanut oil to a mayonnaise consistency)

    Steve 

    Caledon, ON

     

  • lousubcap said:
    @Cen-Tex-thanks for the brisket run-down.  When people who were sober (someone was?) give it the home-run then it's worth trying to capture.  I'm guessing you were 250*F on the cooking grate or was that dome-(won't matter much over 20 hrs though)?  Will have to adapt to the proverbial Kentucky Jelly flat and see what I get. 
    estimated 230-250 dome until I got home and stabilized it. I would have cooked it hotter but I was gone all day at a concert and didn't want it to be done too soon. I didn't see it for 14 hours and I don't use a stoker or digi q or anything to keep track of it when I'm gone. I did it manually by calling my 17 year old from the concert and yelling "what's the temp (dome)" ? and then the phone would cut off for an hour because of the extra 300k people in Austin for SXSW. I would then get a call back saying "under 250"! but that was an hour old by the time I got it and couldn't get a call back out. So I had 4 more beers then got a call out to tell him to open the draft door an inch or so and leave it alone. That all took about 3-4 hours so I have no idea what it was doing during that time.  It was definitely slower than my normal cooks and I was using the dome temp so I'm guessing 250 dome............that settles it.........what I'm really saying is 


    :-/

  • EggcelsiorEggcelsior Posts: 9,759
    Wait wait. CT at SXSW while 17 year old stays home watching the cook?

    Me: coolest guy ever.

    CT's progeny: Screw you dad.
  • Wait wait. CT at SXSW while 17 year old stays home watching the cook? Me: coolest guy ever. CT's progeny: Screw you dad.

    all true, but I would have taken him in a second. Our venue was 21 and up with no exceptions so I couldn't get him in my own freaking corporate event.  His favorite band was playing and I hung out with them for 2 hours after the show drinking beer. I sent him pics but he was somehow still not happy for me.

  • Little StevenLittle Steven Posts: 26,682
    Not Carolyn Wonderland I assume?

    Steve 

    Caledon, ON

     

  • Not Carolyn Wonderland I assume?

    No. Frightened Rabbit. he's met them before at another show we went to 2 years ago. great guys. Nicest rockers you'll ever meet.

  • Little StevenLittle Steven Posts: 26,682
    Funny, I have met the guys in Billy Talent. Don't know if you get them down there but all are really good guys

    Steve 

    Caledon, ON

     

  • cazzycazzy Posts: 6,493
    edited March 2013

    The Brisket:


    12 lb choice Packer
    Fat cap trimmed to 1/8" or so. All hard fat trimmed off.
    Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)
    250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks
    4 hour cooler rest (psssst- this is the secret. Don't tell anyone)

    Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands


    I heard the brisket was the bomb..but a
    little bird told me that your recipe was more like this:

    Step 1: wake up at 6am and start off with a Bloody Mary
    Step 2: drive to Franklins with a ice chest loaded with beer and liquor.
    Step 3: wait, drink, wait, drink, drink
    Step 4: order a 12# whole brisket
    Step 5: Throw brisket in the empty chest that you killed while waiting in line.
    Step 6: 4 hour cooler rest while driving to Fest (psssst- this is the secret. Don't tell anyone).
    Step 7: Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands

    I'm trying not believe it, but I honestly think Travis is just mad the brisket wasn't prepared using his method.
    Just a hack that makes some shitty BBQ...
  • travisstricktravisstrick Posts: 4,561
    Funny. Nola, centex, and I had a good long talk about "my method".
    Be careful, man! I've got a beverage here.
  • cazzy said:

    The Brisket:


    12 lb choice Packer
    Fat cap trimmed to 1/8" or so. All hard fat trimmed off.
    Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)
    250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks
    4 hour cooler rest (psssst- this is the secret. Don't tell anyone)

    Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands


    I heard the brisket was the bomb..but a
    little bird told me that your recipe was more like this:

    Step 1: wake up at 6am and start off with a Bloody Mary
    Step 2: drive to Franklins with a ice chest loaded with beer and liquor.
    Step 3: wait, drink, wait, drink, drink
    Step 4: order a 12# whole brisket
    Step 5: Throw brisket in the empty chest that you killed while waiting in line.
    Step 6: 4 hour cooler rest while driving to Fest (psssst- this is the secret. Don't tell anyone).
    Step 7: Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands

    I'm trying not believe it, but I honestly think Travis is just mad the brisket wasn't prepared using his method.
    I am certainly not above such things....


  • cazzycazzy Posts: 6,493

    Funny. Nola, centex, and I had a good long talk about "my method".

    I would have loved to be there. Did you ever expect it to blow up bigger than the Harlem Shake?
    Just a hack that makes some shitty BBQ...
  • It was pretty funny. I'm going to run the view count up even higher now that I know it drives him nuts (and that.....gasp.......he doesn't even cook that way anymore.) What are the people to do?





  • cazzycazzy Posts: 6,493
    edited March 2013

    It was pretty funny. I'm going to run the view count up even higher now that I know it drives him nuts (and that.....gasp.......he doesn't even cook that way anymore.) What are the people to do?





    I think we should make a post monthly that links noobs to that thread so everyone knows how he does it! :D

    Just a hack that makes some shitty BBQ...
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