Gauntlet... thrown!! Bring out ALL of your cookers!!

caliking

Canugghead said:

@"The Cen-Tex Smoker" nice naan hack, plated pic looks killer.

What he said. Great meal to welcome the progeny home for a spell.

And don't let us stop you , if you feel like digging a hole in the yard and lighting a fire in it. Just don't forget where you buried the brisket.

gonepostal

Thought this would be a good place to post this cook. Cast iron indoors. And I very rarely clean fish whole but just felt like going old school. It’s been years-Fried bluegill 


I decided to fillet the remaining 16 and they were so meaty that I was able to slice off a little excess chunk that I couldn’t get with the traditional cut. Will definitely try this again with other fish.
This was dinner for me the other night. And yes the wife is home. She just had to deal with me frying fish inside. And she survived 😁

Foghorn

Using 2 of my cookers this morning.  Brisket has been on the XL BGE all night. No temp controller. Held steady at 250 all night.  Bacon and beef merguez homemade sausage on my Klose offset. Deconstructed one link into 2 patties by special request. The brisket pic is how it looked just before I wrapped it in butcher paper  

lousubcap

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

saluki2007

gonepostal said:

Thought this would be a good place to post this cook. Cast iron indoors. And I very rarely clean fish whole but just felt like going old school. It’s been years-Fried bluegill 


I decided to fillet the remaining 16 and they were so meaty that I was able to slice off a little excess chunk that I couldn’t get with the traditional cut. Will definitely try this again with other fish.
This was dinner for me the other night. And yes the wife is home. She just had to deal with me frying fish inside. And she survived 😁

Looks terrific. It's been way too long since I've had bluegill. 

Foghorn

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

caliking

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

Great looking brisky, and great gesture. 

Making patties out of deconstructed masalawurst is a strong move. Would make killer burgers.

Foghorn

caliking said:

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

Great looking brisky, and great gesture. 

Making patties out of deconstructed masalawurst is a strong move. Would make killer burgers.

 Not Masalawurst. Beef merguez. 

And my daughter used the indoor oven to make baklava. 

DoubleEgger

#10 Gris is TCB 

lousubcap

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

I know you will have to give it a test taste.  And that is a great move as noted by @caliking.  Way to come at it from a different direction.  It will be more than appreciated by the recipients.  Nicely done!

The Cen-Tex Smoker

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

Classy move from a classy guy. Sometimes. 

Foghorn

The Cen-Tex Smoker said:

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

Classy move from a classy guy. Sometimes. 

Thanks @The Cen-Tex Smoker, I tried to replicate your method to the best of my ability - including how you light your fire with the chimney starter over oak chunks. It is for the hosts of the last sauscutapalooza. They rightfully recognized your brisket as the best they have ever eaten.  I think I overdid the rub. And my HEB didn’t have wagyu, so I “settled” for their Prime1.  Otherwise, it was as good as I can do. 

Final pic.  It looks really dry in the pic, but it is definitely very moist  

The Cen-Tex Smoker

Foghorn said:

The Cen-Tex Smoker said:

Foghorn said:

lousubcap said:

@Foghorn -  Great looking bark and that is a healthy sized brisket right there.  Way to run unassisted.  Great eats await.  

Thanks @lousubcap.  It's huge.  It was 19.9 pounds before I trimmed it - but it didn't require a lot of trimming.  I didn't really want one that big, but there was only one prime brisket that was smaller and it didn't feel very good.  There were a bunch over 20 pounds.  I've giving most of this to a couple that have bought meals for the in-house healthcare teams at our hospital for the last 2 Sundays - to simultaneously show appreciation for the providers and to provide some business for locally owned restaurants.  I'll keep part of the point to make some burnt ends later this week.  I went in hoping to find a 12 pounder.  

Classy move from a classy guy. Sometimes. 

Thanks @The Cen-Tex Smoker, I tried to replicate your method to the best of my ability - including how you light your fire with the chimney starter over oak chunks. It is for the hosts of the last sauscutapalooza. They rightfully recognized your brisket as the best they have ever eaten.  I think I overdid the rub. And my HEB didn’t have wagyu, so I “settled” for their Prime1.  Otherwise, it was as good as I can do. 

Final pic.  It looks really dry in the pic, but it is definitely very moist  

Looks awesome to me. Only difference between this one and that one is the one we cooked for them was done on the kbq over oak and mesquite. That does make a difference. 

SciAggie

Man, the cooks just escalated around here. Woowzer...

caliking

Ugly Drum Tandoor got the call today. 

Chicken, relentless naan, and dal makhni on deck shortly. 

SciAggie

@Foghorn That baklava looks delicious. Are they difficult to make? 

The brisket is impressive as well. Good eats. 

The Cen-Tex Smoker

Was about to put the ham in the kbq for the trifecta and the damn draft fan isn’t working. Audible to the bge to smoke the ham. 

And I forgot- I do have a Weber Jumbo Joe that I’ll need to put to work this week. Then dig a hole. 

SciAggie

I see a “hole in the ground” sub-throwdown in the making...

SciAggie

My wife’s a treasure. I think she had the idea first. She’s apparently trying to help...

Foghorn

SciAggie said:

My wife’s a treasure. I think she had the idea first. She’s apparently trying to help...

That made me chuckle.  I showed it to my wife.  She has offered to provide me similar help.

Foghorn

SciAggie said:

@Foghorn That baklava looks delicious. Are they difficult to make? 

The brisket is impressive as well. Good eats. 

My daughter made the baklava.  It was a fair amount of work.  I helped shell the pistachios and she did the rest.  Lightly buttering - on both sides - every one of the 30 layers of phyllo dough seemed fairly tedious.  

As she was in the middle of it I made a run to get the brisket.  When I got home I told her that HEB still had packages of baklava for $4 (she had seen them about a week ago)  so I picked up a couple...  She didn't appreciate the humor...

caliking

.

caliking

Mattman3969

Baked Potato in the AF smothered in chili from the IP then covered in cheese, sour cream n chives from the garden 

SandyHookEgger

Here you go @caliking. Pork chops, store bought fries and store bought onion rings on a 1998 Duncane gasser with optional side burner. Complete with “ contraband” beverage. The beverage in the coozie is exactly like the one that caused my issue. The funny part is I volunteered to pour it out. Thinking it was gonna save me. Should’ve chugged.

gmanrva

gmanrva

Some burgers on Easter. First for me

TideEggHead

gonepostal said:

Thought this would be a good place to post this cook. Cast iron indoors. And I very rarely clean fish whole but just felt like going old school. It’s been years-Fried bluegill 


I decided to fillet the remaining 16 and they were so meaty that I was able to slice off a little excess chunk that I couldn’t get with the traditional cut. Will definitely try this again with other fish.
This was dinner for me the other night. And yes the wife is home. She just had to deal with me frying fish inside. And she survived 😁

Looks good! It’s been a while since I’ve had fried bluegill... when I was growing up I had a buddy that would eat the fins... he said they tasted like chips.

SciAggie

caliking said:

Okay... I’m somewhat late to my own party. 

WGA charcoal. 

Great little cooker. Superb design IMO. CL Austin find, $5, many many moons ago. Neglected for several years. Even used the charcoal briqs I found rattling around in it. 

Grilled some skrimp on it. Squid ink fettucine from scratch. Saffron and white wine sauce. 

Plating could have been better . 

Early anniversary dinner for caliqueen. I seriously have no idea how, or why, she’s put up with me for this long. 

Will squid ink stain a wood work table when making fresh pasta? Should I mix in a bowl?

Botch

SciAggie said:

My wife’s a treasure. I think she had the idea first. She’s apparently trying to help...

CANCEL YOUR LIFE INSURANCE, STAT!!  And make sure she knows!