Brisket and two butts

Mark Backer

Despite my repeated fire outages (both my fault and I will follow to the letter the whiz's pile instructions from now on), my weekend of food was top shelf. [p]Here is a picture of the brisket we ate saturday (13 pounds from 5pm til noon at 250) [p][p]And here are the two butts from sunday ( 16 pounds total from 4pm until 10am at 250)[p][p]These two butts were top shelf, and had one guest peering out the window from the kitchen asking "how much are those things again?"[p]Thanks again to everyone who helps stupid eggers like me to not humiliate themselves in front of company.

KevinH

Mark Backer,[p]The brisket and the butts look great! Thanks for sharing your successes and failures. It helps everybody out.[p]I grilled a 4.5 lb. pork loin today, using a variation of Mr' Toad's basic recipe. I cut the loin into one big sheet, so I could roll it up jelly-roll style, instead of cutting it into three sections. I filled it with fig preserves, pecans, dried apples & pears & apricots, and wrapped it in bacon. Cooked indirect at 325 for 90 minutes until 140* internal and foiled for 20 minutes before slicing. I used plenty of hickory chips. The bacon seemed to fuse with the pork loin (like a crust) to the point where one of my guests asked, "What happened to the bacon?"[p]Thanks, Mr. Toad!

Mark Backer

KevinH,[p]thanks kevin, and good job to you too. After continually reading about these stuff pork loins, I think I am going to have to try one of those soon. [p]After my two consecutive low and slows this weekend, I am looking forward to quick cooking some steaks this week, and maybe eating some more tuna and some tenderloins or a loin. I need some freaking sleep. LOL

Jopa

<p />Mark Backer,
I had a feeling your cook would be just fine.I grilled strip with oak and peach tonight and had great cabernet from Washington. Very Very Good

KevinH

Mark Backer,[p]Tuna is one of the easiest cooks. Sear 1" - 1 1/2"tuna steaks at 600-700 for 90 sec - 2 min per side and you are done. Period. It's almost no work. I like to marinate them for a few minutes in olive oil, soy sauce, freshly grated ginger, and honey. Or you can substitute wasabi powder for the ginger.[p]On the topic of pork loins, you can stuff them with anything. I like rosemary, olive oil, and garlic. Or you can do fruit and nuts, Mr. Toad style. Or you could stuff it with diced jalapanos and cream cheese, like a reverse ABT. The point is that if you wrap a pork loin in bacon and cook it on the BGE, you can't possibly go wrong.

TRex

Jopa,[p]I love that picture. I'm already craving steak now at 7 in the morning.[p]TRex