How do you cook it?

[The Oi]

I'd add some green bitterness to round out that dish. Spinach or rupini.

Yep.

It definitely needed something else. That would have made sense.

 

[Ben]

How did it turn out? I’ve also got a pellet smoker and have done a fair share of briskets on it. I’ve done both “low and slow” and “hot and fast” briskets, and don’t really find much difference between the two. So I usually opt for the hot and fast method unless I’m in the mood to get up super early and enjoy the morning.

It came out ok. The only issue I had is that I ordered a 14-16 pound brisket from the butcher and got a 10 pounder which changed up what I could do with it. No burnt ends and I couldn't expose it to a lot of smoke before wrapping because I was afraid it would dry out.

I go low and slow because I think it renders more fat and gives you a better mouth feel. I've been seeing people using butcher paper covered in pork lard to wrap and they seem to love it. So I'm going to give that a try next.

 

[Randolphkeys]

Posting eggplant pics with zero self awareness.



Scored the sliced side, rubbed it down with bacon grease, coriander, cumin, salt and pepper. Will be grilling on direct heat on the flat side first, then flipping to grill on the skin-side down with the lid on for 45 minutes.

 

[Randolphkeys]

Turned out nice: topped the halves with arugula, goat cheese, olive oil and lemon juice.

 

[Ben]

Turned out nice: topped the halves with arugula, goat cheese, olive oil and lemon juice.

View attachment 6068

I can't stand eggplant but that looks great.

 

[Hurl Bruce]

I can't stand eggplant but that looks great.

I prefer baba ghanoush over hummus.

 

[Randolphkeys]

I prefer baba ghanoush over hummus.

I usually throw an eggplant into the Weber when I'm smoking to make baba ghanoush, but it's usually done after the main course is ready. I tried those half eggplant "bowls" instead and really liked it as a lighter side.

 

[Ben]

Tried a no boil stuffed shells recipe on the pellet grill. Burnt the shit out of it. I assumed wrongly that because it was over indirect heat that I could substitute a disposable foil pan for a standard 13x9 pan.

 

[Sebastian]

I made my signature Korean ribs after randomly finding some crosscut beef ribs.

I let them marinate for about 36 hours. Some people recommend two days, but the meat can get only so tender. They were superb.

A vegetarian friend ate a plateful of them.

Made a three-potato Swedish potato salad to pair with it (Red, Russet and Yukon Gold).

 

[The Oi]

I made my signature Korean ribs after randomly finding some crosscut beef ribs.

I let them marinade for about 36 hours. Some people recommend two days, but the meat can get only so tender. They were superb.

A vegetarian friend ate a plateful of them.

Made a three-potato Swedish potato salad to pair with it (Red, Russet and Yukon Gold).

Marinate in what?

 

[Sebastian]

Marinate in what?

For 6 lbs of ribs:

1.5 Cup of brown sugar, dissolved in 1.5 cup of warm water
1.33-1.5 cups of soy sauce
4-5 tbsp of toasted sesame oil
6 tbsp of minced garlic
3 tbsp of ground ginger
.5 cup of rose' wine
1 (large) minced pear
1.5 sliced onions
1 chopped bunch of green onions
2 tbsp freshly ground black pepper

Marinate for 24-48 hours.

 

[Ben]

Honey glazed turkey breasts for dinner.



Used apple pellets.

Brined, basted with butter every 30 minutes finished with a honey/brown sugar/apple jelly glaze.

 

[Sebastian]

Honey glazed turkey breasts for dinner.

View attachment 6176

Used apple pellets.

Brined, basted with butter every 30 minutes finished with a honey/brown sugar/apple jelly glaze.

How long does that take to cook?

 

[Ben]

How long does that take to cook?

Took about 90 minutes at 300° F.

Here's the video I based my cook on.

 

[Sebastian]

Took about 90 minutes at 300° F.

Here's the video I based my cook on.

I'll have to try that.

I am not a big turkey fan but that looks amazing.