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Last night Brisket and a few other cooks
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Doug in Eggmonton
Posts: 1,999
Been home only on weekends the last while, but last weekend I happened across a whole brisket, which is something I was giving up hope of ever seeing here.
Studied [url=]Third-Eyes site[/url] while I was away and cooked it yesterday. It turned out fabulous! Not many pictures just the brisket going on.
And the Apple Baked Beans ready to bake.
A couple weekends back we did pecan crusted chicken breasts. (took a few more pictures that time)
The Raws
The breasts pounded out and sprinkled with lemon pepper
Then brushed with Dijon Mustard
Ground up some pecans (worked great this time as per your advice Steve)
Coat the breasts with the pecans and over a 400 degree flame until the breasts were 160 flipping once. Took 2 batches.
In the meantime did up some asparagus with lemon pepper.
All stacked up in the egg.
The camera work ends there but to finish take the breasts out of the frying pan and deglaze it with some more Dijon and some sour cream. Serve over rice with the sauce on top.
Doug
Studied [url=]Third-Eyes site[/url] while I was away and cooked it yesterday. It turned out fabulous! Not many pictures just the brisket going on.
And the Apple Baked Beans ready to bake.
A couple weekends back we did pecan crusted chicken breasts. (took a few more pictures that time)
The Raws
The breasts pounded out and sprinkled with lemon pepper
Then brushed with Dijon Mustard
Ground up some pecans (worked great this time as per your advice Steve)
Coat the breasts with the pecans and over a 400 degree flame until the breasts were 160 flipping once. Took 2 batches.
In the meantime did up some asparagus with lemon pepper.
All stacked up in the egg.
The camera work ends there but to finish take the breasts out of the frying pan and deglaze it with some more Dijon and some sour cream. Serve over rice with the sauce on top.
Doug
Comments
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It all looks great Doug!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Hey Doug,
That all looks great, are those fresh apples in the beans rather than the pie filling??
Capt Frank
Homosassa, FL -
Nice. I just finished reading Thirdeyes site on brisket a few minutes ago myself. Any comments or suggestions to go along with what was stated there? How did the flat and point cook relative to each other time wise?
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Doug ... it all looks great. I hope the brisket came out nice and moist for you. Thirdeye sure knows what he's talking about. I think I have to try that chicken, it looks amazing.
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What's the recipe for those beans?
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Thanks Molly
The brisket and beans may very well be the best meal I've cooked on the egg, and thats saying something, given how good its all been.
Doug -
Was very good, just pie filling in the beans but it came with large portions of apple.
Doug -
Even though it was bigger it cooked faster, I think that because it was higher in the dome it got a little more heat. Turned it into burnt ends and they were to die for. I followed the fast brisket recipe at the bottom of the main brisket page, but the egg stayed a little cooler than suggested.
Doug -
Thanks, definitely try the chicken, its great! Let me know it you want the details of the recipe.
Doug -
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Wow Doug, you've been busy! The brisket, beans, and chicken all look great! One of these days I'll have to get around to making a brisket. I figure if a Canadian can do a good brisket, there is hope for a Ynakee, lol.
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