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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-04-2013, 01:52 PM | #1 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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First Hot-n-Fast Brisket, Asian Pork Steaks
I want to start with a couple of special thank you's.
Bludawg, I'm now a believer in the hot-n-fast, worked great, just like you said! Landarc, great Asian inspired marinade & sauce, the pork steaks were a real hit! Here is a link to Landarc's recipe. I made a 4X batch, then added 2 tsp Sriracha and a can of crushed pineapple. http://www.bbq-brethren.com/forum/sh...45&postcount=2 The Brisket I've always been a 225*, 12-14 hour kind of guy but I have a big cook coming up in mid-March where I just don't have that kind of time. So, searched a lot and I've been watching the threads & postings on brisket cooks for the last couple months. Decided to do a test run with a 14 pound packer, cranked my reverse flow stick burner up to a target 325*-350* and put the brisket (I just season with S&P) down for the recommended 4 hours, wrapped it in butcher paper for another 1-1/2 hours until probe tender then pulled it off an into a cooler to rest for 1-1/2 hours. Here are a few shots coming out to wrap in BP and carving - a bamboo skewer went through it like butter, very moist & tender. The Asian inspired pork steaks. Had my meat guy cut me 4 nice 1-1/4 steaks out of a butt and put about 2/3 of the marinade, less the honey, in to marinate over night. Put them in the smoker for 1/2 hour, then pulled them to sear on hot CI grill (really just enough to mark), then put the other 1/3 of the marinade, mixed with honey and a beer (Heineken) a pan with the steaks and back in the smoker for 1-1/2 hours. Came out super tender, but not falling apart. Really nice taste - definitely a do over for my gang. Here are a couple shots searing and back in the braising pan. Finally dinner. Brisket, beans, mac-n-cheese, coleslaw & pork steak. I do have one question on the hot-n-fast cook that maybe someone could help with. I put the brisket down at about 9:00 am and it was resting in the cooler at 2:30 pm(5-1/2 hours compared to my normal 12-14 hours. Here is my question: it took me about the same number of beers to get through the hot-n-fast cook as it usually takes me to get through a 14 hour - I would have thought there would have been a more linear relationship????
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-04-2013, 01:55 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Simple, they are watering down the beer at the brewery. Ain'tcha heard?
Great looking brisket right there.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-04-2013, 01:58 PM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks mighty Phine!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-04-2013, 02:00 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That looks very nice,did the fast cook match a slow cook meat wise?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-04-2013, 02:08 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Thanks and a definite yes, maybe even better! I have never wrapped in anything and I've got to admit I had a lot more natural juice & moisture with the fast cook!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-04-2013, 03:53 PM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Everything looks so good! I'm putting the pork steaks on my to-do list. Thanks!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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03-04-2013, 03:58 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hmmm, those pork steaks look really good, better than I expected. Nice cook.
That is a nice brisket as well. Beer in non-linear in all cases. Or even once you break the case open.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-04-2013, 06:16 PM | #9 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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When you did the brisket hot and fast did you have the fat up or down? Or does it matter?
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Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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03-04-2013, 06:51 PM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Nice Cook and welcome to the dark side, There s a logical reason for consuming the same # of beers your tending a otter pit it pays to stay Hydrated.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-04-2013, 07:22 PM | #12 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Fat up. I trim to about 1/4 inch and get rid of that big chunk of hard yellow fat (whatever its called). And I just do salt & pepper.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-04-2013, 08:09 PM | #13 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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First Hot-n-Fast Brisket, Asian Pork Steaks
Good lookin stuff...
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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03-04-2013, 08:29 PM | #14 |
is one Smokin' Farker
Join Date: 09-15-10
Location: Tuscola Texas
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Thanks for the info, I have cooked real good brisket on my uds but I havent been able to nail it on my offset yet, I killed everything else such as fibs and butts and have it down, getting the flat to become tender is a problem.
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Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!! |
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