food TheGreenChileMonster Fires Up The Weber Smokey Mountain
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Best brisket I've ever had, by far.t0mato said:
What do you do with the whole point of a smoked prime brisket?
Make burnt ends of course
I cubed up the brisket while cold, into nice bite sized pieces. I'm making a sauce right now to coat them with. A little bit of sweet heat, rocoto BBQ sauce. I will make the sauce, cover the burnt ends while still cold with the sauce, then slowly bring he burnt ends up to temp at 250. That way as soon as the fat starts rendering again, the burnt ends will soak up all of that tasty sauce.
I'm also cooking some fried chicken. I started brining the chicken last night, in the leftover pickle juice from some spicy home made pickled snap peas.
Make burnt ends of course
I cubed up the brisket while cold, into nice bite sized pieces. I'm making a sauce right now to coat them with. A little bit of sweet heat, rocoto BBQ sauce. I will make the sauce, cover the burnt ends while still cold with the sauce, then slowly bring he burnt ends up to temp at 250. That way as soon as the fat starts rendering again, the burnt ends will soak up all of that tasty sauce.
I'm also cooking some fried chicken. I started brining the chicken last night, in the leftover pickle juice from some spicy home made pickled snap peas.
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everything looks fantastic
everything looks fantastic
HOLY CRAP THIS PAGE!
I'm about to go in on seconds right now. The burnt ends just melt in your mouth, which pairs amazingly well with the epic crunch of the fried chicken.
Thanks man! There will be a lot more grilling to come, now that the weather is warming up.wiriwiri said:I just want to compliment you on the awesome food you showcase here TGCM, from prep to display!....Just da best.
I got in contact with a local farmer, and I will be able to pick out one of his piglets to slaughter in July for the world cup finals.
I can't wait for that cook. I've wanted to do a whole lechon ever since I cooked the whole lamb last year on the Weber.
As soon as this constant rain clears, the Weber is going full steam...I mean, smoke!t0mato said:
3 racks of baby backs just hit the WSM. Apple wood and royal oak for the fuel and smoke.
I hit the ribs with salt, pepper, paprika, and aji powder.
I'll be making a mopping sauce in an hour or so, once the ribs are getting closer to being done.
I just noticed that all of my Photobucket pics in this thread just magically reappeared!
I hit the ribs with salt, pepper, paprika, and aji powder.
I'll be making a mopping sauce in an hour or so, once the ribs are getting closer to being done.
I just noticed that all of my Photobucket pics in this thread just magically reappeared!
