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The Official Food Thread

Prior to my time down south, it was the same for me- what you made is more commonly called chili con carne, whereas meat and spices, including chiles, is also known as Texas Red.


Adding beans can divide families, or so I was told. Tomatoes seemed far less controversial.
 
Seeing as how my Thanksgiving turkey was such a success I figured I'd try a pre-Christmas run on an idea I had...

12 ish LB turkey
Brine for 24 hours in water, kosher salt and brown sugar.
Injected with butter, garlic powder and beer
Wrapped in bacon
On the smoker with cherry wood (figure about 2.5hours at 275)
Going to pull the bacon off at the hour-ish mark and use in the stuffing and this will let the bird brown up
 
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Some buttermilk dredged pike. Was very tasty.

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What's this thread doing on page 3?!?!

I took a stab at making cornbread today, turned out pretty fekkin' good, and I'm not a huge cornbread fan usually.
 

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Homemade Montreal Smoked Meat. Took a week of curing, sous vide, smoking and steaming, but it's about as close to Reuben's as I've gotten (and better than Schwarz's IMO).

It's a little more roast-beef texture than pull apart, but that's intentional as I prefer that to the more pulled pork texture some of them have.

It was dam delicious though.
 
FreeKnight said:
21728658_10159176689920161_1282247507545284410_o.jpg


Homemade Montreal Smoked Meat. Took a week of curing, sous vide, smoking and steaming, but it's about as close to Reuben's as I've gotten (and better than Schwarz's IMO).

It's a little more roast-beef texture than pull apart, but that's intentional as I prefer that to the more pulled pork texture some of them have.

It was dam delicious though.
Click to expand...


What time do you close?? :haha:
 
@ FreeKnight, you ruined a perfectly good (piece of) brisket. :bleh: All one needs is salt, pepper and smoke (see below). The only downside to a full packer brisket, it's too damn much meat... plus the 20+ hour cook time.
 

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Prickly007 said:
@ FreeKnight, you ruined a perfectly good (piece of) brisket. :bleh: All one needs is salt, pepper and smoke (see below). The only downside to a full packer brisket, it's too damn much meat... plus the 20+ hour cook time.
Click to expand...

That's a nice bark on there. I don't do a full smoke on mine very often anymore due to time. I find I like the moistness/texture of a more roast-beefy brisket from sous-viding and then smoking.

Maybe this weekend I'll full smoke one though, gotta stay in practice :D
 
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