What's Cooking?

Oaken said:
Yeah, it really looks great. Well done!
Was that a reverse sear?
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Nope. Quick rundown with olive oil, some salt, pepper and other seasoning and on the Traeger until it hit 130 internal. Pulled and let sit for about 10 min and sliced up.
 
Further evidence that I'm slowly losing my marbles. Actual Top Ramen. My wife keeps some of this stuff on hand for some noodle salad she makes, and the kid wanted to try the actual soup for the first time. I decided to sample it for a stroll down memory lane, and my guard is down just enough that I succumbed to my own bowl. For the record, I chased this chemical sh!t storm with a green smoothie.

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buggravy said:
Further evidence that I'm slowly losing my marbles. Actual Top Ramen. My wife keeps some of this stuff on hand for some noodle salad she makes, and the kid wanted to try the actual soup for the first time. I decided to sample it for a stroll down memory lane, and my guard is down just enough that I succumbed to my own bowl. For the record, I chased this chemical sh!t storm with a green smoothie.

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My daughter lives on the stuff. I like it every now and again, myself.
 
Cornholio said:
What rub combo you gonna use? Do you wrap yours at all? I’m ready to do brisket soon myself.

Been cooking like crazy on my green egg lately, just had leftover tri tip BBQ salad for lunch today. I’ll post some covid cooks pics.
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Couldn't believe the Primes were $3.49/lb. The wife went to Costco today and I told her to see if they had any brisket at all. I was expecting maybe choice, which they did have as well at 5.xx/lb. So not sure if it's to move them or whatever, but I'll take it. I'm bringing one to my parents tomorrow, cooking one this weekend and then freezing the other two.

Anywho. I've done a couple briskets. I really like the Meat Church Holy Cow. I've also just done plain Kosher salt and fresh pepper. A lot of times when I make large cuts I try to keep a somewhat neutral flavor profile and just use sauce or whatever after cooking. Something this size I will use to make multiple meals for the week, so that way I can convert into any other dish without ending up with weird flavor mixing. Plus it's easier to get my kids to eat it.
 
kazlx said:
Couldn't believe the Primes were $3.49/lb. The wife went to Costco today and I told her to see if they had any brisket at all. I was expecting maybe choice, which they did have as well at 5.xx/lb. So not sure if it's to move them or whatever, but I'll take it. I'm bringing one to my parents tomorrow, cooking one this weekend and then freezing the other two.

Anywho. I've done a couple briskets. I really like the Meat Church Holy Cow. I've also just done plain Kosher salt and fresh pepper. A lot of times when I make large cuts I try to keep a somewhat neutral flavor profile and just use sauce or whatever after cooking. Something this size I will use to make multiple meals for the week, so that way I can convert into any other dish without ending up with weird flavor mixing. Plus it's easier to get my kids to eat it.
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Totally agree, simple rubs for me as well. I like the Salt Lick rub which is just S&P plus red pepper. Good on veggies and corn on the cob as well. MC Holy Cow is great, Dizzy Pig makes some good rubs too.

I’ve been using leftovers to make different dishes too, pulled pork Asian flavored tacos as an example.
 
Yes, I love using pulled pork for Asian dishes. I do a pseudo stir fry. Crisp up the pulled pork out of the fridge, some soba or udon noodles and whatever veggies are laying around and then make up a soy sauce based sauce. Usually soy sauce, oyster sauce, sriracha, some brown sugar, red pepper, thai chili paste and then thicken up with some corn starch/water mix.

Oh and I've always wrapped brisket, but I think I'm just gonna let it ride this next time and see what happens.
 
kazlx said:
Yes, I love using pulled pork for Asian dishes. I do a pseudo stir fry. Crisp up the pulled pork out of the fridge, some soba or udon noodles and whatever veggies are laying around and then make up a soy sauce based sauce. Usually soy sauce, oyster sauce, sriracha, some brown sugar, red pepper, thai chili paste and then thicken up with some corn starch/water mix.

Oh and I've always wrapped brisket, but I think I'm just gonna let it ride this next time and see what happens.
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I wrap as well, pink paper. Just gotta make sure the bark is good before wrapping.

Man, after this mess we gotta have a cook fest!
 
Presentation left a little to be desired, but I cooked scallops for the first time tonight that came out killer. Quarantine + Butcher Box has meant some quality kitchen and grill time. I didn’t even bother with photographic evidence of my tri-tip from night before last since tri-tip had already been so well represented here in the last few days. I’ve dialed my carnitas in nicely as well. 5 lbs of carnitas goes a long way, and carnitas fajitas was a new twist for us.

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I made a lasagna and sourdough focaccia on Friday.
Went to heat up the oven and got nothing (appliance parts store was closed, but it’s an easy fix), had to get creative and use the gas Weber.
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Re: rubs - I got gifted this rub a while back and liked it so much that I ordered a bunch more. It makes amazing tri tips.

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Totally worth it so far. They had excellent reviews on Amazon and I would agree. Stamped that they are made in Italy. They seem really nice. I will definitely get use out of them. I'm also looking at the extruder since that would be super easy to just stuff dough down and get rigatoni or whatever else.
 
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