/ck/ - Food & Cooking

>>7780742
Wasted, huh?
It was delicious, moist and flavorful.
>momjoke.txt

>>7780635
It was spit roasting, aka rotisserie. That's not grilling.

>>7780289
It was good.

Ready to make another.

>>7778448

Somebody is a butt-hurt little bitch because their troll attempt failed.

How do I know you are a lame cu/ck/?
>Rotiserie is a fucking meme.
You have never used on in your life, have you?

>And its gonna cook that meat too quickly at too high a temp even if the grill thermometer says lower, the direct heat of flames is gonna scorch that poor brisket to oblivion *and it has
It was on for nearly 4hrs, A little shorter than it would take in a smoker but there's noway you could leave this on a grill like a steak for that long if the temp wasn't right.

The burners have baffles there is no direct flame.

I don't even use the burner directly below the spit. Just the front and back two on low.

>even if it could, you didn't because your smoke box is almost directly under your meat (fail again) and then if you were doing it correctly since you would have been doing indirect you could have left the fat on and did a drip pan under the meat for no flare ups.

you don't fucking know anything. how long to you thing it would take to render out 3+lbs of fat cap on a 200F grill and then have the grease cook down for 4hrs in a tin pan sitting on top of the baffles. Fire hazard.

>You have such nice equipment and and you buy quality ingredients..

This is just the cherry on top.
Seriously, nobody want's to hear you cry about you feeling jelly.

P.S I bought the grill used. So fuck off.

>Tuning back in after an evening of chilling in my pool with the senpai. #lit #onfleek

Get a life.

>>7778309

What's the reason for no apple with beef? just tradition? I break rules if you haven't noticed.

Either way I'm happy that I did some smoke on it, but it was only 60 mins of smoke anyway, so pretty light.

The next one I do will possibly be with mesquite.

>>7778153
I finished it with apple wood smoke.

Maybe I'll get a dedicated smoker someday.
But this ain't bad in the mean time.

>>7778137
It is clearly pinkish, but not raw.
>who eats rare brisket? Shit would be like wet leather.
It looks like brisket, it tastes like brisket, Where do you live? Have you even ever had brisket?

>>7778123
>thinks it's steak.
>confirmed for never making brisket.

It has connective tissues in it, it takes a long time to cook, it's not going to be bright red inside.

>>7778117
Gravy for roast potatoes that I will make with the point cut. There is enough for a few batches.

I will cook the point cut in cast iron in the oven 175 (as low as my oven goes) for 4hrs and then 5 mins per side under the broiler should do it.

>shittiest brisket ever :^)


Anyway, thanks for watching.

It's dinner time!

Wow, what a disaster, huh?

Looking good.

and off the skewer.

Off the fire for a little rest.

>>7778034
good for you...?

>>7778028
No I don't drink IPA.
I cook with it.

Smoke is working good. 15 mins to go.

>>7777905
it sat for over 15 mins

>>7777893
I let it rest. What makes you think I didn't?

Rotisserie is not the same as grilling.

Much different results.


Also brisket is just a cut of meat. not a type of preparation.

>>7777823
Pork loin turned out great by the way.

>>7777814
Nope, I think you are thinking of someone else I've had this cutting board a while.

Temps look good

temps look good