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  1. Roaniecowpony

    Have tried too many times, now need new ideas, please

    For these shakers with larger holes, maybe some unpopped popcorn would do the same thing.
  2. Roaniecowpony

    Have tried too many times, now need new ideas, please

    When I lived in very humid Japan, my mother would put some uncooked rice in the salt and pepper shakers.
  3. Roaniecowpony

    Collection of Mods

    Great mod. Should keep the rodents out.
  4. Roaniecowpony

    Brisket-How Long Can I keep It Without Freezing?

    I'm thinking of nabbing a Costco brisket before the 4th. How long would be reasonable to keep it without freezing? Can I buy today?
  5. Roaniecowpony

    Huh?

  6. Roaniecowpony

    Huh?

    I think Mr. Keeper's interpretation of "cooking with wine" may differ from the Le Cordon Bleu Paris interpretation. 👩‍🍳 🍷
  7. Roaniecowpony

    Huh?

    You must be "slooooow" cooking.
  8. Roaniecowpony

    Huh?

    Yup. Pitcher is what I heard.
  9. Roaniecowpony

    Brisket experimenting

    Sorry, if I was cryptic. The 14.7 lb brisket took 16hrs total time. Starting with 180F for 6hrs , then bump to 200F for 5hrs, then 225F for 2.5hrs, then wrapped and bumped to 250F for 2.5hrs. I did let it set on the counter (wrapped) for another 4 hrs. But probably an hour or two would have...
  10. Roaniecowpony

    Brisket experimenting

    I agree with everyone about the pellet grill taking a bunch of the variability out of doing brisket. I will say that I was never very successful with cheaper grades of brisket. It was always edible (with enough au jus or sauce) but often dry in the flat. It seems my success is directly tied...
  11. Roaniecowpony

    Brisket experimenting

    I finally carved the brisket around 6 pm, it had sat on the counter about 4 hours wrapped in the butcher paper tightly. It was still about 130. This was my best brisket yet. Not that I'm a great brisket pit master. But still, it was better than most places I've been. The bark was great...
  12. Roaniecowpony

    Brisket experimenting

    I've grown partial to pinot noirs. My particular interest has focused on the far west Sonoma Coast AVA. But last fall, we took a trip up there focused on pinot noir and I did find a few great ones more inland by the Russian River and even one vineyard east of the 101. Walt - Bob's Ranch is...
  13. Roaniecowpony

    Brisket experimenting

    You've been holding out on us. That had to be a fascinating upbringing. I'm sure the wines at your dinners are worthy of your BBQ.
  14. Roaniecowpony

    Brisket experimenting

    Well....it was a half bottle of a Zin we laid down about 5 years ago. Smooth as silk, and that big rich Zin dark flavor. But yeah, it helped. 😁 Nah, really had been wanting to try this tip for about 6 months now. I related it to the neighbor that did brisket for our block party a couple...
  15. Roaniecowpony

    Brisket experimenting

    At the 11 hr mark, I bumped the temp to 225F since it seemed to have stalled in the 150s. Still not wrapped. At nearly 13.5 hrs, I decided to wrap with the thickest parts being in the 160s and the bark looking mouth watering. No spritzing or basting throughout this cook.
  16. Roaniecowpony

    Brisket experimenting

    8 hrs in and the bark has set up nicely. It's only about 150F now. I'll take it up around 165-170F, then wrap.
  17. Roaniecowpony

    Brisket experimenting

    It's been since last summer that I smoked a brisket. I was in Costco a couple days ago and saw they had Wagyu brisket. Well, next thing you know, I'm digging through the pile, looking for that perfect brisket. :rolleyes: I found it! Just under 15 lbs. I had been meaning to get to...
  18. Roaniecowpony

    Need a gas grill recommendation

    Beth, good to hear from you again. I hope you make a full recovery soon. I recall reading about griddles a while back when considering one. The commercial use, where consecutive items are cooked one after the other, draws the heat out of thin steel plates. So, restaurants like to get the...
  19. Roaniecowpony

    Wrapping Ribs versus a foil pan for 2nd step

    Tastes great! .... Less filling!
  20. Roaniecowpony

    Flagship XL 1400 Help! Cooking for 100 or more people for 4th of July party.

    I'm impressed enough with that picture that I don't think I'm qualified to give advice. I think you'll find the pellet grill is easy. The only thing I'd worry about is keeping track of temperature across the entire pit and in each shelf. The heat load (or cold load) from all that meat might...
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