I put a brisket on the smoker at 6:45 this morning and left it there for just about 11 hours at 225º to 265º. I found it to be 'as tender as a mother's love' and with a great flavor. A good fat layer across the top is a big plus.
We are off to church and will chow down on it when we get back home.
Ray
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Jan 01, 2023 12:09 am
by cudgee
Paladin wrote: ↑Sat Dec 31, 2022 11:55 pm
I put a brisket on the smoker at 6:45 this morning and left it there for just about 11 hours at 225º to 265º. I found it to be 'as tender as a mother's love' and with a great flavor. A good fat layer across the top is a big plus.
We are off to church and will chow down on it when we get back home.
Ray
Fat Is Flavour.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 5:49 am
by zp4ja
Been awhile All! Been busy smoking and cooking during my hiatus. Here are some pics.
Hope all of you and yours are well.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 5:53 am
by zp4ja
My spritz mix (every hour). I don't do the 321 rib method as some do. No wrap or sauce. Just dry rub and spritz.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 5:57 am
by zp4ja
And some slow roast chuck roast. I take it to 195 IT. Blind taste (or visually) just like brisket...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 6:14 am
by cudgee
zp4ja wrote: ↑Mon Jan 16, 2023 5:53 am
My spritz mix (every hour). I don't do the 321 rib method as some do. No wrap or sauce. Just dry rub and spritz.
And using Frank's, one of the great American imports into this country. I use the Red Hot Wings Buffalo.
That Brisket looks sensational. Why would anyone want to be a Vegan.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 10:00 am
by Eustace
Chicken tikka masala
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jan 16, 2023 11:40 am
by zp4ja
Looks delicious Eustace.
Franks Hot is great stuff cudgee! Use it quite a bit. Adds some zing and flavor but not overwhelming.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Feb 04, 2023 10:59 pm
by zp4ja
Giving beef tongue a try on the smoker.
Peeling the skin with the tastebuds was a pain in the rear. Boil one hour to pull and cut it off.
Ate it many times. A staple appetizer for the Basque people in my town. A delicacy of sorts.
They likely don't smoke it. Oven or crock is my guess.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 6:19 am
by zp4ja
End result. Extremely tender and tasty. Great beef part.
Too expensive for a large scale meal for me but a nice treat.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 6:29 am
by cudgee
zp4ja wrote: ↑Sun Feb 05, 2023 6:19 am
End result. Extremely tender and tasty. Great beef part.
Too expensive for a large scale meal for me but a nice treat.
Jerry
Even looks tender in the photos.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 6:31 am
by cudgee
Making some Meatloaf for tonight's dinner, a simple recipe i found online from an American lady, was her Grandmothers recipe, will see how it goes.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 6:50 am
by zp4ja
Nice cudgee! Love a good meatloaf. Looks like some good ingredients.
I love onion and peppers.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 7:39 am
by cudgee
zp4ja wrote: ↑Sun Feb 05, 2023 6:50 am
Nice cudgee! Love a good meatloaf. Looks like some good ingredients.
I love onion and peppers.
Jerry
Was good, very moist, i did not have some of the ingredients so i improvised, but came out really nice. Will be good cold too.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 8:35 am
by Eustace
cudgee wrote: ↑Sun Feb 05, 2023 7:39 am
Was good, very moist, i did not have some of the ingredients so i improvised, but came out really nice. Will be good cold too.
You can try the Bulgarian version "Stephanie roll" next time
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sun Feb 05, 2023 9:32 am
by zp4ja
That looks delicious cudgee! I love the pickled jalapeños as well.
Cooking usually has improvisation and experimentation involved when I do it. A variable that makes it enjoyable.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Feb 20, 2023 7:39 pm
by zp4ja
First try at pork belly burnt ends. Will try curing bacon another time. Was a 10 ponder at 3 bucks a pound at the chefs store. Still have half of it left.
Cooking like brisket burnt ends.
Used Meat Church Honey Hog Rub and black pepper. No dog in this fight but I have tried most of their rubs, other companies and my homemade rub. Meat Church has the best you can find if not your own. Holy Cow is my default rub. My experience. YMMV!
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Feb 20, 2023 11:26 pm
by cudgee
zp4ja wrote: ↑Mon Feb 20, 2023 7:39 pm
First try at pork belly burnt ends. Will try curing bacon another time. Was a 10 ponder at 3 bucks a pound at the chefs store. Still have half of it left.
Cooking like brisket burnt ends.
Used Meat Church Honey Hog Rub and black pepper. No dog in this fight but I have tried most of their rubs, other companies and my homemade rub. Meat Church has the best you can find if not your own. Holy Cow is my default rub. My experience. YMMV!
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Feb 21, 2023 12:52 am
by zp4ja
Ever cooked this cudgee? My first try. Will do again. Price per pound compared to bacon is huge.
Some of the fat rendered off. Rare that I use bbq sauce but used "Old Kentucky" and a big stick of butter. Sauce caramelized. Really tasty!!!!! Moist yet firm considering the amount of fat before cooking.
Contemplating how do the half slab I have left.
Pic 1 to 4...
Off smoker.
Seasoned and sauced.
Cooking.
Finished product.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Feb 21, 2023 1:03 am
by cudgee
zp4ja wrote: ↑Tue Feb 21, 2023 12:52 am
Ever cooked this cudgee? My first try. Will do again. Price per pound compared to bacon is huge.
Some of the fat rendered off. Rare that I use bbq sauce but used "Old Kentucky" and a big stick of butter. Sauce caramelized. Really tasty!!!!! Moist yet firm considering the amount of fat before cooking.
Contemplating how do the half slab I have left.
Pic 1 to 4...
Off smoker.
Seasoned and sauced.
Cooking.
Finished product.
Jerry
Never even heard of this before. But man it looks good. Can only imagine how good it must taste.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Feb 21, 2023 8:46 am
by cudgee
Pancakes for Pancake Tuesday, you may also know them a Flap Jacks i think.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Feb 21, 2023 12:17 pm
by Paladin
Mornin' guys and gal. Fat Tuesday today and I may have a pancake with some sugar free syrup this morning at Men's Devotional Breakfast.
It is a warm 61º right now and it got to about 87º yesterday. I expect it'll do about the same today.
Nothin' else much going on right now. I do have a Show this coming weekend and it is in a new location. It will be in Temple, nearly 60 miles north of here.
I hope you all have a great day today.
Ray
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Mar 14, 2023 1:54 am
by zp4ja
Reverse sear Tri-tip off the smoker just now.
Hope you all are well.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Mar 14, 2023 2:53 am
by cudgee
zp4ja wrote: ↑Tue Mar 14, 2023 1:54 am
Reverse sear Tri-tip off the smoker just now.
Hope you all are well.
Jerry
Reverse sear Tri-Tip. Now you are talking, my favourite cut of meat.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Mar 14, 2023 3:36 am
by zp4ja
Hey cudgee. Agreed. One of my favorite cuts.
I smoked to 115 or 120 defrees IT and broil both sides in oven at 500 degrees for about 5 minutes per side. Comes off around 135 to 140 IT. Half hour rest is critical.
