/ck/ - Food & Cooking

>>5181884
And this is the side that's been away from the heat source the whole time.

It's a little bit pinker than I like it, so I've now turned it around and am giving it another half hour. Oh, I put a bit of water in the pan a few hours ago so the drippings wouldn't completely dry out.

>>5181867
Yeah, I use it for chips. Do you know how to make a bechamel, would be the first question.

OKAY after 4 hours of smoking, this is what we have.

>>5181820
My mom makes dirty rice, but I don't. I don't make mac'n'cheese, but I do make a killer, killer cheese dip with bechamel, half'n'half, cheddar, and ghost pepper salsa.

OKAY, going out to check the meat, taking pics.

>>5181766
Yeah, I'm going to have to download that tonight; my television blew out this week ;_____;

>>5181731
Ho shit haha COMPLETELY unintentional...

30 minutes from now, I'm going to see how the flap of meat on the left is doing; that is, if it breaks off to the touch or if it's still pliable. That's how I'll judge whether or not to leave it on for another half hour or not. I'll try to take a pic when I get out there again.

>>5181643
It's been an hour since that photo, and I just sneaked a peek and it's getting dark brown all over. I didn't need to put more charcoal on for another hour, but I did anyway, anticipating about 90 more minutes of cooking.

As far as serving, I'm going to have roasted potatoes & cauliflower, with olive oil, salt & pepper, as a side dish, and just eat the meat with a variety of sauces.

>>5181438
JEALOUS

>>5181424
No, I am a bit sorry I didn't make the distinction, as it was Ginger's corned beef that motivated this today.

OKAY, just a little bit of fat has started dripping in the pan and the outside is getting a bit warm and toasty. More charcoal, 2 more hours. Not going to turn it around yet.

>>5181404
I finally see the issue: I'm talking about SMOKED beef brisket. I like me some corned beef and pastrami as much as anyone else, but I had intended to talk exclusively about BBQ Beef Brisket, not cured and/or roasted brisket.

>>5181387
If you're thinking it doesn't taste smokey, don't worry, it tastes smokey as fuck. What it doesn't taste like is, say, apple wood, or cherry wood, or cedar, or whatever you might traditionally use.

>>5181365
Nope, I don't do that at all; just pure carcinogenic charcoal briquettes. I don't go for flavored smoke. In a big gas grill, you'd HAVE to add wood chips to even generate smoke, but charcoal produces a 'clean' smoke which has always served my purposes.

>>5181347
Ah, that makes sense. I'm not a butcher, just a humble bbq'er.

>>5181352
A round one? It would be much tougher to do any smoking, yes.

Going to add coals in about 15 minutes.

>>5181321
Shit forgot the pic. Now you're "live" and I'll take another pic when I add more coals here in about 30.

>>5181301
And now I've turned the meat fat side up, applied a liberal dose of rub, and set the pan underneath to catch a little bit of deliciousness which will drip down.

If you take a close look to the left, you'll see there's a little flap of meat up there; I didn't want this to start out on the 'fire side'. The meat is sitting right below the upper vent; the heated smoke will rise right past it and slowly cook the meat.

I'm about 30-60 minutes away from adding more coals and judging whether or not I should rotate the meat 180 degrees; this will be about 2 hours into the process.

>>5181317
I know they ship all over; Stellar Gourmet. My absolute favorite thing they make is these lavender-candied jalapenos.

>>5181291
Actually, a relative of mine runs a gourmet sauce shop out of Austin and I got a bunch of his stuff for Xmas, so I won't be making my own. I tried making BBQ sauce once, but it was more like a spicy ketchup and haven't tried again yet. Memorial day!

>>5181295
Sorry, I didn't mention: this is my smoker. It's just a barrel BBQ pit, but I've seasoned it very well as you can probably tell, and I don't grill on it any more, just smoking.

Obviously, I've set a pile of coals alight near the wide-open vent.

In pic related, I've taken the above rub mixture and applied it liberally to the meat side.

>>5181261
>I also noticed that he brought ID's back to /b/.
Oh, handy. ...b-baka!

Okay, after about 30 hours of marinading (I'd have preferred 48 but I don't like smoking for 4 hours after work), take that sucker out, rinse the garlic off and make an effort to rinse off the salt & pepper; not a big deal though if it's not sparkling clean.

Then, I put some of my own recipe spice rub on the motherfucker, the ingredients for which I share here, for /ck/:

3 measures Chili Powder (not McCormick; that has too much anti-caking agent and I suspect salt; get whatever kind of "mexican" brand you can find; the stuff I buy is Fernandez brand "Chile Molido Puro Medium Hot"
2 measures Cumin
1 measure Garlic Powder
1 measure Onion Powder
1 measure Tony Chachere's Cajun Seasoning (you can replace with your favored cajun seasoning OR 1/3 measure Salt, 1/3 measure Black Pepper, 1/3 measure Cayenne if you can't find a replacement)

Mix all the above together in a bowl until blended. Save it. It won't go bad, and it is a great all-purpose Southwest seasoning.

>>5181280
Thanks; it was actually the smallest one they had.

>>5181256
Time to flip! I just flip the meat over in the apple cider vinegar and stick it back in the fridge for about 4-5 hours. You'll note the garlic is settling into indentations as the ACV has started tenderizing the meat.

>>5181198
I did notice; didn't feel like making a post on /tv/ pointing out how moot a shit.

>>5181207
Most BBQ brisket is smoked 14-16 hours; you yourself said "minimum 7 hours" but we're shooting for 4-5 hours of smoke in this process.

>>5181220
>>5181240
>roast
This isn't roasted, it's smoked. I'm not interested in having a fight over this, though. Most of the Jewish meats I'm aware of are roasted in an oven, not smoked. Just watch.

>>5181249
Nice pic.

Back to the topic:

Approximately 20 hours later, I take the vessel out of the fridge for a sec, and this is what we have!

>>5181188
NOW HERE IS THE SECRET:

Apple Cider Vinegar

ACV is often used as 'the tang' in many BBQ sauce recipes, but in this case, having the brisket sit in ACV for 24 (preferably 48) hours, does alllll that long work of breaking down the toughness of the brisket for you.

So here, you'll note that I've filled up the rest of the vessel with apple cider vinegar.

At this point, cover tightly (I had to put a weight on top of it in the fridge) and refrigerate for 20 hours. I'm running out for a light lunch, but this will continue shortly.

>>5181175
You must have misread what I actually said :^)

>>5181177
Flip the meat side over and rub the fat side with olive oil, salt & pepper.

>>5181181
I had been craving this brisket, which I've done before, since before the Superb Owl, so seeing Ginger's thread 'sold me' as it were.

>>5181156
Alllll right, what you see here is a 7.21 pound beef brisket, the marinating vessel and the marinade.

Chop the garlic roughly, slather the brisket with olive oil, salt and pepper. I did the meat side first, pictured.

Okay guys, here it is >>5181156

Beef Brisket: called by some "Texas' Finest Contribution to the World", beef brisket is indubitably a delicacy when prepared right. However, because of the daunting cooking time (16 hours?!), many people fear to make it for themselves.

Well, I've discovered a way to get the most delicious, flavorful brisket you can possibly imagine, by shifting the work into the prep.

Please to join me for this Brisket Adventure, which started yesterday at around noon.

>>5178040
>>5178323
Yeah, I took pics. I was going to make a thread when I'd finished.

I've started marinating my brisket, but it will be 24-48 hours before I cook it, so I'm not starting another thread for it yet. Ideally I'd have started it yesterday to cook on Sunday, but I think 24 hours should be sufficient this time.