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Tandoori brisket - running play by play
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Low and slow (250 ish for a couple hours) plus a sear wins the prize. I'm ready to go again.
Also, Curry Egg #2 has been fully commissioned.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
This is darn-tootin' spectacular!! Love it.
I would have thought that the beef would be more tender since it was cut thin and you used both papaya and yogurt. Methinks another experiment with a 48hr marination is in order.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
thegooddocta said:Hah all this talk about "curry eggs" has me scared! Will I forever be adding a hint of curry to my egged meals by egging curry once? Not that I'd mind, but it'd be a good excuse to justify a second egg to the wife ;]
Don't be scared The 1st Curry Egg came from Salado 2014 when Little Steven and I cooked 2 different lamb items on our egg. Cen-Tex apparently ended up taking that egg home and swore he could smell the curry in it. Nothing that a clean burn or two can't fix. I can't remember the last time I did a clean burn, and I've cooked all kinds of Indian things on my eggs.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Nice work, now I'm craving Indian food.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I have no clue what he's saying but it sounds like a brisket celebration to me.
http://youtu.be/c9TIKXVaLrI
Be careful, man! I've got a beverage here. -
Reading this at a Hindi restaurant makes me more hungry... Still I need to cook some vindaloo on my egg to have it seasonedSouthaven, MS.BGE L
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Innovative cook...thanks for sharing.Raleigh NC, Large BGE and KJ Joe Jr.
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caliking said:
This is darn-tootin' spectacular!! Love it.
I would have thought that the beef would be more tender since it was cut thin and you used both papaya and yogurt. Methinks another experiment with a 48hr marination is in order.
The marinade was great, and the meat just needed to soften up. After we gnawed our way through the first batch, we were thinking about everything from sous viding the slices in the marinade up to 180, then charring (cheating, in my book, but we discussed it), doing a full packer and then marinading cooked slightly undercooked flat (destined for failure), and then we came up with "just cook it low and slow, like, you know, BRISKET." The egg had cooled to 250 by then and we were off to the races.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Throw the brisket in a sous vide bath for 24 hours at 147 prior to grilling. That will break down the connective tissue.______________________________________________I love lamp..
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nolaegghead said:Throw the brisket in a sous vide bath for 24 hours at 147 prior to grilling. That will break down the connective tissue.
You can call me a flat-earther troglodyte if you like, but I'm stickin' ta far.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
John, you can buy veal brisket or cook it longer, cut thinner across the grain or cure/brine, but there aren't many other ways to make the collagen and connective tissue in brisket less al dente...______________________________________________I love lamp..
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