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My Super Bowl brisket
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DMW
Posts: 13,832
So I guess brisket was what to cook today.
Choice Excel from Wally World. Trimmed and prepped last night. Went on a bit after 1:00AM this morning. Meant to put it on around 11, but laid down on the couch around 10 and woke up around 1...
Cooked over Rockwood with oak and pecan
Pulled the brisket and held in my Carlisle after a rest. Sides and apps went on next.
Baked some bread in the oven
Chorizo/cheddar/cream cheese stuffed mushrooms
Brisket
Plate
And the dessert table
The scale will not be friendly to me tomorrow...
The Monday after Super Bowl should be a national holiday. I have a feeling I don't want to wake up tomorrow morning...
Choice Excel from Wally World. Trimmed and prepped last night. Went on a bit after 1:00AM this morning. Meant to put it on around 11, but laid down on the couch around 10 and woke up around 1...
Cooked over Rockwood with oak and pecan
Pulled the brisket and held in my Carlisle after a rest. Sides and apps went on next.
Baked some bread in the oven
Chorizo/cheddar/cream cheese stuffed mushrooms
Brisket
Plate
And the dessert table
The scale will not be friendly to me tomorrow...
The Monday after Super Bowl should be a national holiday. I have a feeling I don't want to wake up tomorrow morning...
They/Them
Morgantown, PA
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
Comments
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Very nice
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Good looking meal!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Great job all the way around. I would have missed half the game for filling up my plate...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks awesome!!! I agree that Superbowl Monday should be a national day of rest. Lol
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I don't even know what to say.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Nicely done @DMW . That is a great looking spread you put on.
Phoenix -
Wow that's a great smoke ring on the brisket!
XL BGE with adj rig & woo2
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That looks great!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Great job!! Looks like an amazing cook and spread.Sandy Springs & Dawsonville Ga
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Nice job!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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@DMW
I can't help but to notice that you cook a lot of M&C. With that said, I'm curious and forced to ask, have you ever made a M&C in the style of Dixie by using a blonde roux? It's simply incredible. Again, all around great job man. The spread looks phenomenal.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You certainly had a high level of success there.......unlike my Panthers
Beautiful meal you had there. Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
As usual everything top shelf.. Great spread.. Love the plated pic, my kinda grub..Greensboro North Carolina
When in doubt Accelerate.... -
Beautiful briskey. Love love love that ring.It's a 302 thing . . .
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@SGH - Thanks, and yes, I always start the cheese sauce with a blonde roux. I pretty much go by Meathead's Crack 'n' Cheese:SGH said:@DMW
I can't help but to notice that you cook a lot of M&C. With that said, I'm curious and forced to ask, have you ever made a M&C in the style of Dixie by using a blonde roux? It's simply incredible. Again, all around great job man. The spread looks phenomenal.
http://amazingribs.com/recipes/other_side_dishes/macaroni_and_cheese.html
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 figured that you did, but wanted to ask just the same. Folks that have never tried just don't know what they are missing out on.DMW said:I always start the cheese sauce with a blonde roux.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
It all looks great
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Whole spread looks great. Nicely Done!!!
Glad to see many executed their cooks better then the football teams executed their gameplans.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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