Memorial Day 2021: Whats cooking?
- Thread starter TikiJammin
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TikiJammin
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burnthickory
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For today I did my first brisket on my 340. I used coarse salt black pepper and garlic powder. Just going old school like I remember it from Texas in the 60's. I put it on 8:30 last night at 225 but about and hour or so later dropped it to 215 as it was rising faster than I wanted. Wrapped it around 5 in aluminum foil temp at 170 or so. At 8 AM one probe read 188 the other 185. I pulled it and checked with another and it was pretty close so stuck it back in with just one probe. Will take it off at 195 and wrap it all in a towel let it set for a couple of hours in a cooler before eating. The bark looked good when I unwrapped but I neglected to take a picture. I will remedy that and will post one later.
We got ahead of ourselves and did a Costco prime brisket yesterday. Cooked for about 10 hours starting on Lo for 4 hours and then bumping up to 225 until around 160 degrees in the flat. Then wrapped and back on at 250 until probe tender around 200 degrees. Finally, it rested in a 150 degree oven until we were ready for dinner (about 6.5 hours).
TikiJammin
Active member
Looks good. Any leftovers for breakfast?
Man that looks amazing.
@burnthickory let’s see some pictures of the final cook.
@burnthickory let’s see some pictures of the final cook.
Indeed, sliced brisket on a flaky biscuit is an amazing way to start a day.
Lineforeman
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TikiJammin
Active member
Son came home for weekend from school so cooked:
Salmon Saturday, Beef Plate Ribs Sunday and Baby Back ribs Sunday too as he was leaving this am!
Sent him back to school with plenty of the good stuff!
Sorry I didn't do great notes, but hear is what I did:
Salmon-My son prepped them, he loves Salmon and I cooked on the Bullseye with grillgrates, Heated grill to 450. I did some flesh side down and some skin side done, but flipped them all may only 4-5 minutes each side, they were still a little under cooked, not much, but still delicious! I would rather undercook salmon than overcook. Wife loves Salmon will cook more this week!
Beef Plate ribs, picked up Friday from local butcher. They were a little smaller than some of the videos, both were around 9 pounds total. Next time I will ask for a thicker rib plate if they have, however they did cook nice!
Cooked on 590, started at 225 as they were smaller, then cranked up to 250 after 4 hours and eventually 275. Pulled at IT of 203 and rested for an hour.
Should have cooked all along at 250. Only seasoned with salt and pepper, no binder.
They were amazing, I mean meat on a stick! They were most tender and flavorful. More meat than I thought or it looks in photo, We only ate 3 ribs and put others up for later!
Ribs-(Sorry No Pics) Cooked Baby Back ribs to using the 321, but only did 2 hours on smoke @ 225 and then 2 hours in foil. Let cook and put in Frig for today. Re-heated ribs today in microwave, I know, but honestly they were amazing. The only thing my wife and I can figure is that we left them in the foil with juice for a good hour last night while cooling/resting and then put in fridge.
They were full of flavor and fall off of the bone tender. Honestly some of the best I have ever had.
Salmon Saturday, Beef Plate Ribs Sunday and Baby Back ribs Sunday too as he was leaving this am!
Sent him back to school with plenty of the good stuff!
Sorry I didn't do great notes, but hear is what I did:
Salmon-My son prepped them, he loves Salmon and I cooked on the Bullseye with grillgrates, Heated grill to 450. I did some flesh side down and some skin side done, but flipped them all may only 4-5 minutes each side, they were still a little under cooked, not much, but still delicious! I would rather undercook salmon than overcook. Wife loves Salmon will cook more this week!
Beef Plate ribs, picked up Friday from local butcher. They were a little smaller than some of the videos, both were around 9 pounds total. Next time I will ask for a thicker rib plate if they have, however they did cook nice!
Cooked on 590, started at 225 as they were smaller, then cranked up to 250 after 4 hours and eventually 275. Pulled at IT of 203 and rested for an hour.
Should have cooked all along at 250. Only seasoned with salt and pepper, no binder.
They were amazing, I mean meat on a stick! They were most tender and flavorful. More meat than I thought or it looks in photo, We only ate 3 ribs and put others up for later!
Ribs-(Sorry No Pics) Cooked Baby Back ribs to using the 321, but only did 2 hours on smoke @ 225 and then 2 hours in foil. Let cook and put in Frig for today. Re-heated ribs today in microwave, I know, but honestly they were amazing. The only thing my wife and I can figure is that we left them in the foil with juice for a good hour last night while cooling/resting and then put in fridge.
They were full of flavor and fall off of the bone tender. Honestly some of the best I have ever had.
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Did my second cook today on my new SnS Kettle...Italian sausages with grilled peppers and onions.
Last night was ribeyes with grilled asparagus and grape tomatoes and baby reds with butter, chives and dill.
Love my RT-700, but I love a good charcoal grill too.
Last night was ribeyes with grilled asparagus and grape tomatoes and baby reds with butter, chives and dill.
Love my RT-700, but I love a good charcoal grill too.
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SweaT-rex
Well-known member
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- Grill(s) owned
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Picked up spareribs at Sam's this AM & used the Recteq 3:2:1 recipe...sort of. Used Rossarooskie's rub & smoked for about 4 hrs at 230 degrees. Then drizzled on honey & brown sugar & spritzed with apple juice & went another hour for total of 5 hrs. Used Kingsford Hickory pellets. My wife loved them & I liked them better than wrapping at 3 hrs at higher temp. They had a nice smoke ring & I like the hickory more than the more sedate competition pellets I used before for this recipe. The missus likes fall off the bone, but I like pull off the bone cleanly with a little texture . These were the latter.
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jfrosty27
Well-known member
I did a porchetta. Pork loin stuffed with genoa salami, proscuitto, provolone cheese, sun dried tomatoes, and spinach. Rolled and topped with bacon. Roasted on the 700 until done. Yummy. 
Looks yummy!
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