Food Thread

[Reach]

View attachment 70063
Avocado Smash
Eggs
Avocado
Toast
Bacon
Oj
Hash browns

Ok, clearly I need to up my camping game! I don’t eat that well at home, and definitely don’t get anywhere near that level at home on any regular basis!

 

[VenasNursery]

Ok, clearly I need to up my camping game! I don’t eat that well at home, and definitely don’t get anywhere near that level at home on any regular basis!

We don’t have time at home normally so when we are vacationing we doooo it up!!!
Family Time

 

[Reach]

We don’t have time at home normally so when we are vacationing we doooo it up!!!
Family Time

I can understand that feeling. Enjoy your time away with your family!

 

[VenasNursery]

I can understand that feeling. Enjoy your time away with your family!

Thank you sir
We all need too take a little more time for ourselves!
Life is too short
Enjoy every second
Time flies when you’re having fun!!!!

 

[GregManning]

Firing up my brand new charcoal based smoker.
So far I've tried 2 Tri-tip beef roasts. Need some adjustments...................
Today's attempt is a 1/2 brisket (flat end).

Let the experiments begin .........................................

 

[VenasNursery]

Firing up my brand new charcoal based smoker.
So far I've tried 2 Tri-tip beef roasts. Need some adjustments...................
Today's attempt is a 1/2 brisket (flat end).

Let the experiments begin .........................................

View attachment 70066

Looks really nice
Lots of fun
Happy cooking
Good luck

 

[Reach]

Firing up my brand new charcoal based smoker.
So far I've tried 2 Tri-tip beef roasts. Need some adjustments...................
Today's attempt is a 1/2 brisket (flat end).

Let the experiments begin .........................................

View attachment 70066

If you need help eating that, let me know. I’ll gladly give you a hand! It just might be cold by the time I get there...

 

[GregManning]

First smoked 1/2 brisket .....................
Apple smoke
175 ° F
5.5 hrs

"Work in Progress !"

 

[VenasNursery]

First smoked 1/2 brisket .....................
Apple smoke
175 ° F
5.5 hrs

"Work in Progress !"
View attachment 70071

Nice smoke ring

 

[Reach]

First smoked 1/2 brisket .....................
Apple smoke
175 ° F
5.5 hrs

"Work in Progress !"
View attachment 70071

Looking good!

 

[VenasNursery]

First smoked 1/2 brisket .....................
Apple smoke
175 ° F
5.5 hrs

"Work in Progress !"
View attachment 70071

Briskets are one of the hardest meats to cook

I’ve had more turn out so so
Couple delicious

get out of bed at midnight set meat on counter
Go back to bed until 2:45a.m
Put the brisket in 180 degrees
I fill my tray with apple cider vinegar (usually go through 2 gal)
4 trays of apple chips
I have a cheap smoker so trying to maintain temp is a fight
3:00-4:00 p.m finally hits temp
Take out wrap in foil then towel in a cooler for an hour
And that’s why I gave up too much work too much time
Couple times didn’t turn out

then I settle for a good restaurants yesterdays smoked food lol

 

[GregManning]

Briskets are one of the hardest meats to cook

I’ve had more turn out so so
Couple delicious

get out of bed at midnight set meat on counter
Go back to bed until 2:45a.m
Put the brisket in 180 degrees
I fill my tray with apple cider vinegar (usually go through 2 gal)
4 trays of apple chips
I have a cheap smoker so trying to maintain temp is a fight
3:00-4:00 p.m finally hits temp
Take out wrap in foil then towel in a cooler for an hour
And that’s why I gave up too much work too much time
Couple times didn’t turn out

then I settle for a good restaurants yesterdays smoked food lol

Thanks for comments ! !

My Apple smoke was good.
(I initially tried cooking my tri-tips roasts w/ green maple discs that I cut. Not good. Too wet, too green)

I started the brisket at 225° oven temp.
The brisket meat at end was too dry & over cooked.
I should have let it continue to cook at internal 150'sh; rather than increasing temp.

Maybe use a water tray ? ? ?

What is:
"fill my tray with apple cider vinegar (usually go through 2 gal)
4 trays of apple chips"

My meat just sits on the mesh.

The meat was only 2.3 lb.

 

[VenasNursery]

Thanks for comments ! !

My Apple smoke was good.
(I initially tried cooking my tri-tips roasts w/ green maple discs that I cut. Not good. Too wet, too green)

I started the brisket at 225° oven temp.
The brisket meat at end was too dry & over cooked.
I should have let it continue to cook at internal 150'sh; rather than increasing temp.

Maybe use a water tray ? ? ?

What is:
"fill my tray with apple cider vinegar (usually go through 2 gal)
4 trays of apple chips"

My meat just sits on the mesh.

The meat was only 2.3 lb.

Sorry
I fill my water tray with apple cider vinegar instead of water favor and some say the vinegar tenderizes the meat
And I have a Metal box for my chips for smoking
Meats sets on mesh also goes in foil for resting and in cooler

 

[VenasNursery]

bbq chicken
Lobster (3days in a row!!!)
Squash
Asparagus

 

[VenasNursery]

Good Morning Monday!
Banana Fosters French Toast and bacon

 

[Reach]

Someone here has to try to compete with @VenasNursery! Delmonico steaks and sea scallops on the grill, steamed lobster, shrimp sautéed in fresh garlic and butter, and broccoli, because I have to at least pretend there was something healthy in this dinner. And a nice glass of fresh brewed southern style sweet tea.

 

[VenasNursery]

Someone here has to try to compete with @VenasNursery! Delmonico steaks and sea scallops on the grill, steamed lobster, shrimp sautéed in fresh garlic and butter, and broccoli, because I have to at least pretend there was something healthy in this dinner. And a nice glass of fresh brewed southern style sweet tea.

Looking good

 

[Jonny]

Looks good!
Eye spy a fine Global knife too. It’s a steak knife or a small chef’s knife?

 

[Reach]

Looks good!
Eye spy a fine Global knife too. It’s a steak knife or a small chef’s knife?

That one is a steak knife, I have a small collection of Global knives. They fit my hands well, and their steel quality is hard to beat. My favorites are my 7” Santoku and my 13ish” bread knife. I’ve never seen a smoother cutting bread knife.

 

[Jonny]

I like Shun knives from Japan, so far just got a Santoku and a little paring knife. I have a friend that’s a chef who really likes Global. Very pretty design, how it kinda flows from handle to blade, seamlessly.