Ok Who Is A-Smokin' What This Weekend - The Cat Is Back.

[Wildcat]

Smoking a 5# brisket.  Basic Olive Oil, salt, pepper, garlic, onion.  Will be trying Hickory this time vice the normal apple.  4 hours smoke at 200F then finish cooking at 205 until an internal temp of 190 - 195.  Looking forward to Monday's dinner.  Tonight we had beer brats cooked on the little hot dog cooker that I won on the last contest.  That little machine is wonderful.  Thanks again Olds.

[Wildcat]

Changed my mind during the cook.  Kept box temp at 200 and pulled at 185 meat temp.  Took 13 hours (less time than I expected).  Currently in FTC.  After it cools down I guess I will need to put in fridge and re-heat for dinner.  I usually have the opposite problem (not enough time till dinner to FTC as long as I would like).  Gotta be flexable I guess.  ;D

[Wildcat]

FTC completed after 4 hours.  Very tender and juicy.  Hickory flavor worked very well.  By far the best brisket I have ever done or had.  I did not spray or add any liquid whatsoever.  No need.  The secret is the 200 box temp.  Probaby could have ended the cooking at 175.  Practically no fat remained after cook and FTC.  Dog was very disappointed in that.  For those of you who have been cooking these at a higher temp (like I once did), you gotta give this a try.

[iceman]

Tonight we had beer brats cooked on the little hot dog cooker that I won on the last contest.  That little machine is wonderful.  Thanks again Olds.

We've been using the hot dog cooker so much we just leave it out on the counter.
Thanks from us too Olds.

[Wildcat]

Put 2 butts totalling 15.5 pounds in to smoke 1.5 hours ago.  Our Sam's Club finally got some in. Gotta stock up for our anniversary trip on the first.  May have to do another brisket to take with us as well.

[West Coast Kansan]

15 LBS Whole Brisket went to FTC about Noon. Smoking cured Pork Loin (minus 6 Chops) for Canada Bacon now.

I have two brisket flats in cure that will become pastrami next weekend.

Tucson Kids next weekend so getting caught up enough I will only be behind when they go...  ;D

[FLBentRider]

Canadian bacon and some Bachezchic Rolls

[La Quinta]

Hey Fibentrider...what's a Bachezchic roll?

[West Coast Kansan]

That would be a piano melody first developed by Bach...it is ez to create chic and modern variations through use of a roll  ;D

[Gizmo]

Did another brisket for my Fire victim friend.  The last one never made it to the guy that replaced their water well as they were unable to get ahold of the guy.  I did a choice whole packer and brought it up today since I was heading up ther to help him install a video surveillance system to monitor their property.  They said the last one was melt in your mouth.  This one was very tender and juicy as well.  Since I brough it out hot, they sliced a little up for lunch before letting it cool to freeze until they can make the delivery (at least on 1/2 of it).

[West Coast Kansan]

That is cool Gizmo...you do great brisket, there is no doubt.  Take Care.

[FLBentRider]

La Quinta,
It would be a bacon wrapped chicken breast stuffed with ham and cheese. - http://forum.bradleysmoker.com/index.php?topic=6908.0

[Gizmo]

Well it is not the weekend but did have a great meal for the March 20th Holiday.

Started with sort of a Shrimp Scampi appetizer.  Shrimp sauteed in a garlic basil redwine compound butter.  Added a squeeze of lemon and some chopped jalepeno.  Followed that with a spinach salad.




Finished with a nice choice filet mignon, bacon wrapped, and grilled to perfection.  Topped with a little pad of the garlic basil redwine compund butter.  Also had a few pineapple spears to sweeten the palate between bites.

[La Quinta]

Very nice Giz...very nice indeed!! :)

[FLBentRider]

Looks Most Excellent Gizmo.... I think we have the same dining room table and chairs.  :)