What cook is your nemesis !

NPHuskerFL

Squirrel

blind99

How would one know if squirrel was cooked well, or badly? If it tastes like roadkill - does that mean you nailed it? :-S

morrobayrich

Brussel sprouts.  No matter how you cook them they taste awful.

Little Steven

Canadian eye of round. Cant even make a stew with it.

caliking

Eggcelsior said:

I can't seem to get pork ribs just right. Spares or baby backs. I can make em edible just can't seem to hit a home run with em.

I've had this issue recently too. I believe it's due to trying different rubs. They're tender eenough but I'm missing flavor notes. I'll have to go back to my tried and true and give them a run.

Have you tried a different rub on the bone side and another on the meat side? When I remember, I like to hit the bone side with something hot like Habanero Death Dust or Slap Ya Mama Hot. The heat hits your tongue first, then the other flavors - sort of tells your mouth to wake up and pay attention to what's coming next.

grege345

morrobayrich said:

Brussel sprouts.  No matter how you cook them they taste awful.

I never had brussel sprouts until this past summer. Now I can't get enough

caliking

I wish I could make a good brisket consistently. I've made one 10, a few 7-8's, and maybe a couple of 6-7's.

rtt121

I am not a brisket expert but I feel like the couple I have done have turned out well for only the reasons I have learned from the forum except reinforced:

1. Don't smoke a flat and expect it to be moist.  If you want moist flat you need a whole packer IE point and flat.  Point only covers maybe 30% of the flat.  The other end of the flat might still end up dry.

2. Don't smoke USDA select brisket and expect it to be moist.  Get the good ish.

What I have done.. since my first love recipe on the BGE was and is pastrami.  Is simply buy the whole packer quality brisket.  Then slice off the flat at the point where it meets the flat/point.  

The flat only gets cured and smoked for pastrami.. (for me a bigger hit than almost anything I do)

The flat/point gets smoked low and slow with S&P until jigglyish and then the point is seperated for burnt ends.  Remaining flat is FTC.

Everything is utilized to perfection.  For me.

rtt121

I am usually terrible about taking pics with my cooks but I always try to keep this stuff instock (the pastrami flat).  A quick cut from the fridge:

dldawes1

morrobayrich ..I have a good grilled balsamic brussel sprout recipe if you want to try it.

Canugghead

Little Steven said:

Canadian eye of round. Cant even make a stew with it.

beef jerky bud!