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Rod H

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1 hour ago, Sk1Bum said:

It sat in a soy sauce and pineapple juice marinade for a couple of days prior to cooking too.

 

Now THAT sounds good.  I will have to try that.  :B-D:

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Step 1 - Load 10 lbs of hickory pellets into the hopper of the Traeger and set the temp to 160° F.

 

Step 2 - Drop 8 lbs of brisket onto the Traeger.

 

Step 3 - Once every hour spray a secret sauce onto the brisket, keeping it moist and tender.

 

Step 4 - Leave the brisket on the Traeger until the internal temperature reaches 150° F.  (About 10 hours). Adjust temperature control to 225° F.

 

Step 5 - Remove the brisket from the Traeger when the internal temperature reaches 165° F. (About 1 1/2 hours).

 

Step 6 - Cover the brisket with foil, wrap the entire platter and brisket in beach towels and let it rest for 30 minutes.

 

Step 7 - Carve and hopefully it looks something like this :

 

Brisket 4.JPG

 

Brisket 1.jpg

 

Brisket 3.JPG

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The bark on that brisket looks great!  I love me some brisket.  In my earlier years, I worked for a Texas BBQ caterer, that specialized in brisket.  They had a smoker that could hold 2000 lbs of meat.  I remember one big catering, where I carved almost 50 briskets in one service.  Since then I've developed my technique for smoking.  I've never used a traeger, but I've heard that they have great results since they keep such a consistent temp.  I use a weber smokey mountain, which is much trickier to keep a consistent temp.  Typically, I use Kingsford Charcoal mixed with smokewood, but I've been experimenting with Royal Oak.  I've smoked them as long as 14 hours.  The last one I did was 18 lbs.  It was both the point and flat muscles.  I could barely shoehorn it onto the cooker.

After seasoning, I cook it fat side up around 200 - 225 until the internal temp reaches 170.  Then, I foil it (aka the Texas Crutch) and put it back on the cooker until internal temp reaches ~195.   Rest it in a cooler until it's time to eat.

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Avocado Chocolate Cupcakes

Avocado, maple syrple, soy milk & canola oil hold the dry ingredients together;  the frosting is silken tofu, maple syrple , vanilla & semi-sweet choco . Mildly sweet, moist, accent on choco. This batch heralded the demise of the countertop convection oven, the fan is kaput. 

380406247_A-CCupcakes.thumb.jpeg.f5d92f5beb6186dfd33dfea4dad7a0e0.jpeg

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You know, I thought I behaved myself fairly well over the holidays, but just reading this thread has caused me to put on several pounds, not to mention drooling all over my keyboard.  There are some incredible chef talents hidden amongst this group, for sure.

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On 1/1/2019 at 8:21 PM, Brian_at_HHH said:

 

Now THAT sounds good.  I will have to try that.  :B-D:

 

Soy sauce & pineapple juice  is great for any beef or pork cut. Maybe not hamburger... :D

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Christmas Day at 8,500 feet in Colorado I grilled a Prime Rib Boneless Roast over Charcoal with Hickory Chips,  pulled it off the Grill @ 118 F Internal temperature and let stand wrapped in Aluminum Foil for half an hour...

 

It was the best tasting Prime Rib I ever ate😋

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Adult grilled cheese sandwhuch

Rye bread, good Gruyere chese, sautéed onions (sauté as you would for onion soup, A little thyme,orageno, Worcestershire , Butter )(optional-thin sliced boutique applewood smoked bacon, Nuekse’s my fav. ) All in and grill slow. Yum!!

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I'll be glad when OTD has a roof over his head again and can get busy in the kitchen.....

 

This evening's offering here is as follows:

 

Brown sugar glazed bacon wrapped chicken breasts

Roasted asparagus with bearnaise sauce

Twice baked mini creamer potatoes - topped with butter, sour cream and chopped chives

Red cabbage salad

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50 minutes ago, Rod H said:

This evening's offering here is as follows:

 

You really know how to kill a guy, don't you!  I think I gained several kilos just reading that.

 

My offering will likely be ... wait for it ... leftovers, sigh!  By the time I get back from work, there won't be time to cook anything.  :b--

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1 minute ago, Rod H said:

If you're ever West of the GTA I'll feed ya.

 

Thanks for the offer - I probably wouldn't do your culinary talents justice, though, and I KNOW my waistline and bloodsugar wouldn't handle your creations.  :D

 

But what a way to GO!!!!!!!   :B-D:

 

Likewise, if your over East of the big smoke - I'll offer to take you out to eat.  Or I'll get something and you can wrangle the BBQ.  :--D

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15 minutes ago, Brian_at_HHH said:

 

Thanks for the offer - I probably wouldn't do your culinary talents justice, though, and I KNOW my waistline and bloodsugar wouldn't handle your creations.  :D

 

But what a way to GO!!!!!!!   :B-D:

 

Likewise, if your over East of the big smoke - I'll offer to take you out to eat.  Or I'll get something and you can wrangle the BBQ.  :--D

I live with a gluten free wife and a kid who thinks she should be vegan. (Shhh, chicken is a legume)

Everyone gets fed right here.

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Just now, Rod H said:

 ... gluten free wife and a kid who thinks she should be vegan. (Shhh, chicken is a legume)

Everyone gets fed right here.

 

My youngest has to be gluten & sodium free. That's such a challenge. Kudos for getting it right! ~^

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4 minutes ago, oldtexasdog said:

White Chili with chicken. Heart healthy😥 I am cooking for a group with dietary restrictions:V:

 

Sounds like you are making the most of the limitations, OTD!   I can understand the pain.  Next step dealcoholized wine or beer...?  Hopefully not!
 

1 minute ago, Rod H said:

I live with a gluten free wife and a kid who thinks she should be vegan. (Shhh, chicken is a legume)

 

The gluten free part can be a tough one.  Good luck there.  And yes, chicken is definitely a legume - turkey too - most veggies are more intelligent, anyway.  Cheeze, of course is a form of veggie-paste, right?  You can also opt for pork being a form of "wild boar" and saying it's environmentally necessary to eat them.  😉

 

I know - it really doesn't cut it, but I try.   What can I say, veggies aren't food, they're what food eats!

3 minutes ago, Sk1Bum said:

My youngest has to be gluten & sodium free. That's such a challenge. Kudos for getting it right! ~^

 

Ouch - you definitely have a challenge.  Kudos to YOU for getting that one right, and good luck!

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I usually make 2-3 menus most nights.

 

Years ago, I wanted to be a chef. Did cooking school, worked in restaurants.

Being a busboy for 2 years with an 'upgrade' to pots and pans taught me that loving to cook and doing it for a living were 2 very different realities!

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Just now, Rod H said:

loving to cook and doing it for a living were 2 very different realities!

 

TOO true!  Enjoy your talents where it's appreciated, by you and the family.  And whatever you do, don't stop posting your creations!  

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I get encouraged quite often to open a restaurant. I always decline for at least a couple of reasons. 

 

Restaurants are the small business MOST likely to fail.

 

I'm way too old to work 18 hour days.

 

I want to continue to love to cook. If I did it for a living it would become work.

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