What Are You Chef-ing Tonight, Dr?

lousubcap

That looks well beyond good! Dang-

caliking

JohnInCarolina said:

update - these are good!

Goddaamn... that looks delicious

Eggdicted_Dawgfan

Thanks again @lousubcap and @Great_EGGspectations for the pointers on the brisket. Even with the wealth of knowledge Frank sent over via DM i failed the brisket miserably. Put it on last night toward the end of the bama game. 10ish? It wouldn’t fit in the egg so I put a brick under it. After about 2 hours I removed the brick and shoehorned it in. Protected the edges with foil. Egg was stable at 270°. Went to bed, got up at 9. Temp had climbed to 320° Suddenly at around 515am. Brisket was probing like melted butter. Zero resistance. Let it sit and cool down to about 175° or so. Then wrapped in foil and put in a 155° oven for about 5-6 hours. When I cut it I could tell it was way wrong. The fat on top was way too thick. The meat was tender, dry and stringy. So tender I couldn’t even cut it. It just turned to mush. The bottom 1/2” of the brisket was like the hardest jerky you could imagine. It had no smoke flavor and the bark was terrible. This was what the butcher called a CAB prime brisket. I don’t think it was the meat. I’ll have to give it another shot when I can keep a closer eye on the temp and maybe a 14lb instead of 17lb. I had hopes that even if I screwed it up I could use it for chili but it wasn’t even good enough for that. 

I think I severely overcooked it, not enough smoke, not enough seasoning, def not wrapping in foil next time and maybe I shouldn’t hold it in the over for 5 hours. I’ll need to get redemption soon. Next time I will take a more thought out approach with the notes given.

Here are a few pics. They may not show how bad it turned out but you will get the idea. 

This pic below is deceiving. Looks decent but you could not cut it without it just shredding/separating all the strands of meat and those strands were similar to chewing on shoelaces. Tough and tasteless. 

Not giving up.

GrateEggspectations

Sous vided striploins with a white wine, blue cheese, Worcestershire, mushroom, garlic and butter sauce; sweet potatoes from a neighbour’s garden (so much better than store bought!), and a spinach salad with pickled red onions, goat cheese, candied walnuts and assorted baby tomatoes. 

lousubcap

@Eggdicted_Dawgfan- I have had a few cocktails but I fail to sort out the time/temp in the below:
"Put it on last night toward the end of the bama game. 10ish? It wouldn’t fit in the egg so I put a brick under it. After about 2 hours I removed the brick and shoehorned it in. Protected the edges with foil. Egg was stable at 270°. Went to bed, got up at 9. Temp had climbed to 320° Suddenly at around 515am. Brisket was probing like melted butter. Zero resistance. Let it sit and cool down to about 175° or so. Then wrapped in foil and put in a 155° oven for about 5-6 hours. When I cut it I could tell it was way wrong."
 I read at 9 assuming am and then "suddenly at 5:15 "  it was finished. If using a controller-no alarms?  Short assessment-overcooked as you surmised.  
A cool down to stop the carry-over is a given before the FTC. FWIW-

lousubcap

@GrateEggspectations - You have clearly mastered the Sous vide.  That is a great cook, $$ shot and way too healthy sides.  A true banquet.  

4TheGrillOfIt

@Eggdicted_Dawgfan that is a bummer, man.  Sounds like you’ve got a good plan for next time. 

Eggdicted_Dawgfan

@lousubcap sorry I should have added AM/PM to that. What I was trying to say is I put it on around 10ish PM last night. Checked it 9am, took off immediately. The 530(am) came into play when I was trying to say the temp spiked to 320°. I was able to look back on the temp of the egg. I had a little Weber igrill temp probe in the thermometer hole but my thought was just in case the temp went too low or the fire went out I would at least be able to know when it went out and if the meat was still safe. No alarms high or low, my confidence was pretty high after reviewing your notes. Next time I’ll break out all the tricks. Starting with a better trim job. 

Eggdicted_Dawgfan

4TheGrillOfIt said:

@Eggdicted_Dawgfan that is a bummer, man.  Sounds like you’ve got a good plan for next time. 

Thanks man. Lessons learned. The good news is the next one will be better. 

StillH2OEgger

Thanks for sharing, @Eggdicted_Dawgfan. I'm sure you'll definitely nail the next one.

lousubcap

@Eggdicted_Dawgfan appreciate the front up assessment and feedback. Every cook is a learning experience but not even chili salvageable?  You are too hard on yourself. 
Hopefully you snagged a few bits off the point as that end of a packer can handle even my finest hose jobs.  
Until the next one-

Eggdicted_Dawgfan

It was definitely a learning experience. A fun one too. Just not rewarding. I did have some of the point but it was so stringy and tender it wouldn’t cut without just coming apart. Not sure how to describe it but it was not tasty. I didn’t even salvage it for chili.

The shameful end result-

Acn

Jerk leg quarters, hoisin butternut squash, and baby limas 

Gulfcoastguy

Cleaned the grill grate and cooked a pork loin. Nothing worth a pic.

Canugghead

Stir fried garden sweet pepper leaves


Chicken biryani


End of season Thai basil chicken


Egret ham. Not eating right away so cooled it with fan, never done this before, the meat shrunk and expose the bone!

caliking

Nice @Canugghead!! 

Quite the spread, but you know the biryani caught my eye. Those taters are as good as the rest of it.

fishlessman

couple trays of white lasagna. chicken/spinach

GrateEggspectations

lousubcap said:

@GrateEggspectations - You have clearly mastered the Sous vide.  That is a great cook, $$ shot and way too healthy sides.  A true banquet.  

Thanks Cap! I am the master of nothing. But I do enjoy the wide berth the SV will give you when dining times can be elusive. Relative to the modest investment, I am quite convinced that there is great value in having an SV on hand. 

jadams03

Pork tenderloins with Dizzy Pig Apricot mustard glaze (with some added bourbon for the glaze)

Thatgrimguy

Chicken and sausage gumbo

shtgunal3

Venison hindquarter cube steak. May not look like much but dang this was good and tender as hells. 

Acn

Top - tonight’s miso marinated pork soup
Bottom - last night’s breakfast for dinner (I suppose answering that forum question), with chili crisp on my eggs and grits.

4TheGrillOfIt

Ozzie_Isaac

Burgers

GrateEggspectations

@Ozzie_Isaac

Whoa. 

HeavyG

Ozzie_Isaac said:

Burgers

Nice. I made loco moco's tonight but next time I think I'll go with a double patty with cheese.

WeberWho

Not worth the post but I found some mystery brats in the deep freeze. It's been close to a year since the last time I've fired up my small. I found an unused kick ash can I received last Christmas inside it. Love the small. It's my favorite BGE but unfortunately when I'm grilling I'm planning on leftovers. So the Small gets skipped over. 

shtgunal3

@WeberWho I like your mates, mate

TEXASBGE2018

Been working on my Chicago style deep dish game lately. Tonight sausage and pepperoni. 

caliking

TEXASBGE2018 said:

Been working on my Chicago style deep dish game lately. Tonight sausage and pepperoni. 

As an erstwhile Chicagoan, I wish I could like this post more than once.