Family in town, did some cooking.

YukonRon

Our niece, was heading back home to NOLA, after spending her summer as an intern at King Arthur, developing new recipes, and baking techniques. We had a chance to sample a couple of her efforts, just saying, I was very impressed. 

While here, she asked for a brisket, which I just pulled off the XL:
Wrapped and heading to the cooler for dinner this evening. I sampled it. Not too bad for smoking on an XL. Looking forward to this dinner. I will serve with a sriracha/bleu cheese coleslaw, potato and onion au gratin. 

lousubcap

Great menu right there.  Sweet bark on that bad boy!  Gonna be eating well.  

johnmitchell

Sounds like a banquet awaits😋 Enjoy and take care Ron

Botch

YukonRon said:

Our niece, was heading back home to NOLA, after spending her summer as an intern at King Arthur, developing new recipes, and baking techniques. We had a chance to sample a couple of her efforts, just saying, I was very impressed. 

That is cool!  What year is she in school/field?  
(oh, and the brisket looks good, too).  

shtgunal3

Good times! Brisket looks amazing!

JohnnyTarheel

Mighty fine brother!!

StillH2OEgger

Brisket looks terrific. Sounds like the start of a great evening!

YukonRon

Botch said:

YukonRon said:

Our niece, was heading back home to NOLA, after spending her summer as an intern at King Arthur, developing new recipes, and baking techniques. We had a chance to sample a couple of her efforts, just saying, I was very impressed. 

That is cool!  What year is she in school/field?  
(oh, and the brisket looks good, too).  

She is a  Junior this year and she wants to be a chef, and own her own place, she has interned at two (incredible to me) pretty cool places. Her gig last summer  was a luxury resort in Montana, just outside Yellowstone, handling all baking and desserts, and earned a standing offer to return full time, if and when she so pleases. 

She and her partner, want to have their own bakery specializing in Euro offerings. She has travelled the world  with her parents with their work for the state department, enjoying the offerings of South America , Africa and Europe. She speaks 5 languages, and is brilliant. 

It is very cool that we get any of their time, so we try to make it as wonderful as we can. I egged up a few meals, while unsuccessfully trying to get her to eventually relocate with us when we retire. She said “Nah” unless it is someplace cool. (Brazil, Spain, Portugal, France, Austria, etc.) the PNW and Colorado are not options. 

YukonRon

lousubcap said:

Great menu right there.  Sweet bark on that bad boy!  Gonna be eating well.  

Thank you. I always tell everyone, “ the Captain, is who I blame for my obsession in crafting a brisket on the BGE.” I am responsible for my actions, but it was you that got me started, thank you Cap’ I have enjoyed it, every time. 

YukonRon

johnmitchell said:

Sounds like a banquet awaits😋 Enjoy and take care Ron

Thank you for the kind words John. It has been a while, but I do look forward to crossing oaths with you whenever I can. Hope all is well. 

YukonRon

shtgunal3 said:

Good times! Brisket looks amazing!

Thank you! For looking in, hoping all is well. This group needs a gathering again, and should that happen, I hope we can hang out for a bit. 

YukonRon

JohnnyTarheel said:

Mighty fine brother!!

My man Johnny! How’s things? Hoping everyone is doing well. Thank you for checking out the cook, it turned out much better than I had anticipated, after removing about 1/3 due to the fat on a Black grade SRF. 17.9 pound shipped weight, on the XL at 11.5 pounds. Cooked 15 hours @225°, finally passing the tooth pick at 201°F IT. Smoked with pecan. The aroma as it cooked, was awesome. 

YukonRon

StillH2OEgger said:

Brisket looks terrific. Sounds like the start of a great evening!

It has begun and things are going well. Thank you for the kind words, and hoping you are doing well. 

Dyal_SC

Your relatives have an awesome relative too!  Nice lookin brisket!  

DoubleEgger

I bet the wine selection was top notch as well! 

YukonRon

Dyal_SC said:

Your relatives have an awesome relative too!  Nice lookin brisket!  

Yes my relatives certainly do; that relative is My Beautiful Wife. You met her, just putting up with me makes her amazing. Thanks for the kind words, hoping all is well with you and your family. They are the lucky ones. 

YukonRon

DoubleEgger said:

I bet the wine selection was top notch as well! 

Michael, I had a Diet Sprite with my brisket tonight. We did go through a few california reds, a couple of rosés, the last couple of days. Most of the time we just sat out doors because of the present weather, too far from the wine fridge, unfortunately. 

We did do a few of our bourbons, a couple unique ones, and an old standby. My bourbon intake is limited these days. I forgot I had a couple of the labels, it had been that long. Our children reminded me that we had them. They have always been experts about the liquor cabinets in our home. Their value is much more than teaching me how to use all my new gadgets. 

They still come to me on fixing their cars though. I know some guys. 

Hoping all is well. Hoping to see you and Marissa again in the not too distant future. 

WeberWho

The brisket looks fantastic! Now don't go hiding that sriracha/bleu cheese recipe from everyone! That sounds really good. 

Botch

YukonRon said:

DoubleEgger said:

I bet the wine selection was top notch as well! 

Most of the time we just sat out doors because of the present weather, too far from the wine fridge, unfortunately. 

I think this century's "21st Century World Problems" Waaah record has just been set, folks.    

bluebird66

That brisket looks fantastic!

Hook_emHornsfan_74

WeberWho said:

The brisket looks fantastic! Now don't go hiding that sriracha/bleu cheese recipe from everyone! That sounds really good. 

Agreed @WeberWho, I would love that recipe as well.  Sounds really good.

YukonRon

WeberWho said:

The brisket looks fantastic! Now don't go hiding that sriracha/bleu cheese recipe from everyone! That sounds really good. 

it is so simple, I will post it in another thread. it really adds to the brisket.

YukonRon

Botch said:

YukonRon said:

DoubleEgger said:

I bet the wine selection was top notch as well! 

Most of the time we just sat out doors because of the present weather, too far from the wine fridge, unfortunately. 

I think this century's "21st Century World Problems" Waaah record has just been set, folks.    

Yes, I am fortunate, My Beautiful Wife enjoys wine as much as I. I usually get her to, um, select the pour, and bring it out to me. She spoils me. I never say "no."

YukonRon

bluebird66 said:

That brisket looks fantastic!

Thank you for the kind words.

It turned out much better than I had previously anticipated due to several factors. It was a melt in your mouth cook, which I was very pleased with. 

WeberWho

YukonRon said:

WeberWho said:

The brisket looks fantastic! Now don't go hiding that sriracha/bleu cheese recipe from everyone! That sounds really good. 

it is so simple, I will post it in another thread. it really adds to the brisket.

Thank you!

YukonRon

Blue Cheese Sriracha Dressing - For those who are interested. I thought about starting a new thread for it, but after consideration, I will just leave it here.

You will need the following items:

3/4 cup of Good quality Mayonnaise (I use Duke's)
1/4 cup of Buttermilk
1 TBS Apple Cider Vinegar (I use Maille)
1 TBS High Quality Dijon Mustard
1/2 cup Crumbly Bleu Cheese (I use about 3x the recipe)
1/2 cup Sweet Onion - Minced
1/2 tsp Celery Salt
1/2 tsp Celery Seed
1 tsp of Sugar
Sea Salt to taste
Black Pepper, coarsely ground, to taste
Sriracha sauce (I used smoked) to taste

Combine all measured ingredients into a glass bowl, stir until mixed thoroughly, then add remainder to your taste level. This is great directly on the brisket or mixed with a bag of coleslaw mix you can find in stores. Great on salads too.

I hope you will enjoy it as much as we do.

alaskanassasin

damn close to my slaw mix @YukonRon I will have to try adding buttermilk.

caliking

That’s a magazine worthy pic, Ron!

 I zeroed in on the sriracha bleu cheese slaw… still remember how the sauce tastes, from BB years ago. Thanks for posting the recipe. 

Stormbringer

That picture is amazing. Did you take any sliced pictures?

YukonRon

alaskanassasin said:

damn close to my slaw mix @YukonRon I will have to try adding buttermilk.

It is my slaw recipe as well. great to throw on a slider too.

Let ne know what you think by adding buttermilk, if you do not mind.

YukonRon

caliking said:

That’s a magazine worthy pic, Ron!

 I zeroed in on the sriracha bleu cheese slaw… still remember how the sauce tastes, from BB years ago. Thanks for posting the recipe. 

Thank you for the kind words,

My Beautiful Wife captured the image I shared in this post. She has an eye for lighting, angles and subject. They seem to always present excellent. I think that is why she never takes a picture of me, she could never make it look good.