Foodies BS Thread.

been on that for years, great isnt it!

 

Looks good. Where are the chop sticks?!

 

Put a brisket in the smoker for about 6 hours and then finished it in the over. Turned out pretty good and fairly moist. I sliced some up to land on a white bun w/ sliced onions, pickles, and some bbq/hot sauce mix. Tasty tasty.

 

Ha! Good thinking Weesa!

 

Looks good Matt!

 

Agreed - nice job. Better than I could do with brisket, I think.

 

Has anyone made home made pickles??? I bought the foodsaver and was thinking about getting the jar attachment and trying it.

 

Thanks!

Thanks, I'm still trying to dial in my briskets. I mentioned it in the meat smoking thread too but smoking briskets is not as forgiving as pork shoulders, pork ribs, etc. I guess I just need to keep practicing

 

Todays lunch... one of the few things I ask my wife to make

 

Wow.

 

Yeah it just moo-ed lol

 

I've been wanting to...just never get around to it

I am also going to start making my own energy bars

 

Here is the basics of making your own pickles. I've had pretty good luck with it. I've never used the food saver jar attachment. I'm not sure what it will really help with in the process.

http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350

 

Dumb vegetarian question......smoking just left it and come back concept or is there more to it?

 

You will typically smoke something for a long time at a low temp. It allows more smoke to penetrate the meat (the red ring you see in the first pic is the smoke ring) For the most part because it is low and slow, you can just put it on the smoker and come back a few hours later.

 

This. Most of the action is in the prep.

Yeah, this is the farthest thing from rare. Cooked to 195* as you do a lot of pork and beef cuts when smoking. If we are talking steak though, I'll take that still moo'ing.

 

That is a beautiful smoke ring on that brisket. Nice work.

 

Thank you sir.