What's Cookin' for St Patrick's Day??

thirdeye · March 2007

<p />I'm sure there are plenty of feasts planned for today. So at your house ... what kind of St. Patrick's Day meal is on tap? Heheee.[p]At my place the pastrami's are seasoned and have rested overnight. I'll serve them along with a traditional braised corned beef. The sun is just coming up, so I'm ready to light-up the large.[p]Everybody's Irish on St. Patricks Day!!!![p]~thirdeye~

Unknown · March 2007

thirdeye,
i'm german, so i'm making pork tenderloins...
probably one jerked, one with pomegranate chipotle sauce, one with honey teriyaki, and one with no sauce. all with dizzy pig.
<img src= http://my.erinet.com/~pnsonr/piggy.gif> <img src= http://my.erinet.com/~pnsonr/piggy.gif> <img src= http://my.erinet.com/~pnsonr/piggy.gif> <img src= http://my.erinet.com/~pnsonr/piggy.gif>[p]did you know i'm a refrigerator inspector?
yours is nice!
<img src=http://my.erinet.com/~pnsonr/eye-popping.gif>

Car Wash Mike · March 2007

thirdeye,
I checked my butts at 7, looking great. Internal temp was right at 160. I have a maple fattie on at the wash. Pig Candy later today.[p]Mike

Unknown · March 2007

thirdeye,
I’m following your beef pastrami page and will be cooking two 4.5 pound flats tomorrow after they have finished with the 48 hour soak and over night rest in the frig. About how long should mine take to reach 175 internal with a 225 dome cooking temperatures???? Trying to get a feel for when I should put them on the egg. I was thinking about 8-9 hours, Am I in the ballpark??? I’m use to cooking whole packer briskets not smaller pieces of a brisket. Thanks…………
GaryJ

eggaholic · March 2007

Rick's Tropical Delight,
Rick,got my weed burner and it's awesome. Wonder why they bothered to paint the tip. I think a brushed metal would have been better since the paint peels because of the mega heat. Love the way it preforms lites well and gets things going fast.

thirdeye · March 2007

GaryJ,[p]You are right, flats cook different that packer cuts and corned beef cooks differently than fresh beef. I think it cooks a bit faster and because it is cured, the higher internal finish temps are not needed. That's why the 170 degree +/- is a good ballpark number.[p]I'm going to shoot for 225 degrees actual, at the grate. And plan on 6 or 7 hours. Using 225 at the dome will give you about 195/200 actual, so yeah .... I think your guess of 8 or 9 hours should work out. Worst case if they finish early, is they can get a longer rest in foil in a cooler which will improve them. I stick them with a probe thermometer after about 4 hours to get a feel if I need to ramp the pit temp up or down, so keep that in mind too.[p]I'm still debating if I want to steam or braise one of the pastrami when it comes off the pit, or maybe pull it off at 150 for the braise. Or possibly a foil wrap with some liquid at 150. I've had it that way in deli's and it is really good. Glad I have plenty to play with. LOL[p]~thirdeye~[p]

Unknown · March 2007

eggaholic,
excellent! i hear tell it's what the pros use.[p]just watch your gasket, and use the turbo trigger in short bursts or you'll mess up the paint, heheh[p]just the sound it makes alone is worth the price, not to mention the lump lighting capability!

Unknown · March 2007

thirdeye,
Thanks for that reassurance; I can’t wait to get these on and going.
GaryJ

thirdeye · March 2007

GaryJ,[p]I guess I am ahead of you, if I remember, I will post my 4 hour internal temp (in about 3 hours). We may both learn something. I try to keep good notes on my cooks, but I am terrible when it comes to estimating my total cook time...[p]~thirdeye~

ronbeaux · March 2007

thirdeye,
Having a little brisket! Got the point back on now for burnt ends.[p]

[p]

AZ Traveler · March 2007

thirdeye,
Started the day with a fried egg sandwich with fattie sausages
AZ

thirdeye · March 2007

Gary,[p]My 4 hour internal temp is 149°. I think mine weighed in at just under 4 pounds, and I've been running 250° grate temp.[p]~thirdeye~

thirdeye · March 2007

<p />In true forum fashion, I'm answering my own post. Heheee.[p]Dig this soon-to-be barbecued cabbage. I used my 'tater ring to hold the cored cabbage upright during the cook. The cavity is filled with melted butter, pepper, salt, onion and garlic powders. I got this thing set-up indirect in the small. 2, 3, or 4 hours who knows???[p][p]~thirdeye~

thirdeye · March 2007

ronbeaux,[p]That is beautiful......[p]~thirdeye~

Unknown · March 2007

thirdeye,
ya think the butter will leak out? is that foil "waterproof", meaning will it hold in any butter that escapes the cabbage head?
that looks good enuf to eat right now

Unknown · March 2007

thirdeye,
Sounds like its getting close to the plateau, if that applies to these.
Thanks for the update.
GaryJ

Unknown · March 2007

ronbeaux,
you are the brisket king!

thirdeye · March 2007

<p />Rick's Tropical Delight,[p]So far it's holding it's own. I filled the cavity with water for 30 minutes to check for leaks. The foil was for insurance. I was very careful not to tear it. I'm not sure about the drying of the outer leaves. I may have to mop it with beer. LOL[p]~thirdeye~

BajaTom · March 2007

<p />AZ Traveler ,
You mean one that looks like these? Good eats to you and Happy Pats day as well. Tom

Unknown · March 2007

thirdeye,
i pour a little beer down in between the foil and the head right now!

ronbeaux · March 2007

thirdeye,
Thanks!
But I'm sure my burnt ends don't hold a candle to yours!

[p]

ronbeaux · March 2007

Rick's Tropical Delight,
Not hardly! I do OK.[p]Can't wait to see the feast you got going!!

ronbeaux · March 2007

thirdeye,
WHOO EEE!
I bet some burnt ends would be good stuffed up in der!!

AZ Traveler · March 2007

Bajatom,
That be them. Happy Pats Day to you and yours. John

AZ Traveler · March 2007

ronbeaux,
That is another great cook you have there. Best to you and yours on this fine Pats Day. John

AZ Traveler · March 2007

ronbeaux,
Wow again. John

ronbeaux · March 2007

AZ Traveler ,
Thanks![p]You and yours have fun today!!

thirdeye · March 2007

Rick's Tropical Delight,[p]Yep, I did just that. I also added some to the core.[p]~thirdye~

Unknown · March 2007

thirdeye,
i want to party with you, mon![p]i have an extra seat in my rv for the bristol motor speedway spring races. we leave next friday at 1000. my treat.[p]i just pulled the four pork tendies...
the one with no sauce looked so lonely, i painted it with pomegranate chipotle sauce anyways!

thirdeye · March 2007

ronbeaux,[p]Ya, or on das side.[p]Great flavor, (in fact I canceled the other cabbage I was going to steam in the broth from the braised brisket) but like all prototypes, this technique needs some tickling.
I added moisture throughout the cook (as Rick mentioned) and put a foil topper on, sealing it to lock in some juices for 30 minutes as the taters were cooking.[p]It's nice to deal with the head as a whole, developing and concentrating flavors over time. I'm sure the butter helped a bunch ..... I don't use it that often.[p]Happy St Patrick's Day !!!![p]~thirdeye~

ronbeaux · March 2007

thirdeye,
Same to ya!
Sounds like you had total control of the process. I like those kinda cooks.

What's Cookin' for St Patrick's Day??

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