[ARCHIVED THREAD] - Dinner Pic (Page 1 of 2)
Posted: 12/10/2016 5:56:18 PM EDT
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I stopped by the grocery store today. Beef Brisket was on sale.
I've actually never cooked with brisket before. However, everyone loves beef. I decided I was going to have meat and potatoes tonight. Keep it real simple. I didn't look up any recipes, and just figured I'd wing it. Let's do this. While the meat is resting, let's do some prep work. Onions: 
Garlic, Jalapeños: 
GSD Helping: 
While the vegetables are cooking in oil, let's get back to the meat. Now at room temperature, we'll put some salt and pepper on there. I am a Tabasco fiend, so I use Kosher salt mined from Avery Island. (It's not spiced, just regular salt from where Tabasco gets their salt.) 
The vegetables are finished, so I'm going to leave half the mixture in the cast iron as a mirepoix of sorts, and use the other half to top the meat. 
Then, I'm going to sear the brisket. Heat up a skillet to medium high, then sear for about 15 to 20 seconds. I don't want too much fat to melt off. 
Now, if I'm going to slow cook it (and I am), we'll need to make a broth. I used mostly beef stock. I also put in a little apple cider vinegar, worcestershire sauce, soy sauce, mustard seeds, chili powder, white pepper, and peppercorns. 
I then whisked them together, added the mixture to the cast iron, added the meat and topped with the other half of the veggies. 
Then, I put the lid on and placed it in the oven at 180-190 degrees. After four hours, we're ready to go. 
I pulled the meat to let it rest, and removed the vegetables to be used as a topping. 
Then, let's make hashbrowns. 
While that is cooking, we'll slice up the brisket: 
Combine: 
Then eat, accompanied by a Sierra Nevada. 
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Shortly after the election, Bill Penzey, the CEO of Penzeys Spices, sent out an email decrying the results and the Trump brand of racism and hate that swept the country. It read, in part:
"The open embrace of racism by the Republican Party in this election is now unleashing a wave of ugliness unseen in this country for decades. The American people are taking notice. Let's commit to giving the people a better choice. Our kindness really is our strength." Since I ask you to read my emails, I feel it's only right that I read each of your replies. In sifting through those replies it was clear that, though not intended, a good number of people seemed to sincerely believe in my statement I was calling all Republicans racists. In the emails of those Republicans who voted for someone other than the party's nominee, I sensed genuine pain at having the strength of character to not go along with what was happening, but nonetheless be grouped in with those who were. I apologize for writing something that caused you pain; that is not the person I want to be. You are your party's future, and you deserve my admiration and respect, and your country's as well. For the rest of you, you just voted for an openly racist candidate for the presidency of the United States of America. In your defense, most of you did so without thinking of the consequences of your candidate's racism because, for most of you the heartbreaking destruction racism causes has never been anything you or your loved ones have had to experience. But the thing is elections have their consequences. This is no longer sixty years ago. Whether any of us like it or not, for the next four years the 80% of this country who did not just vote for an openly racist candidate are going to treat you like you are the kind of person who would vote for an openly racist candidate. You can get angry at everyone else for treating you like you just did the thing you just did, or you can take responsibility for your actions and begin to make amends. If you are lucky and younger family members are still coming over for Thanksgiving, before it's too late, take a moment and honestly think about how your actions must look through their eyes. Simply saying "I never thought he'd win" might be enough. But if you have the means, leaving a receipt from a sizable donation to the ACLU or the SPLC accidentally laying around where you carve the turkey, might go over even better. http://crooksandliars.com/2016/12/penzeys-spices-ceo-rips-trump-brand-hate |
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Quoted:
9/10 Tabasco in short supply -1. Used some of my minis to make it through dinner. Going to refill from my gallon later...or maybe break out the Family Reserve  . It is that time of year.
Attached File |
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I would eat that.
Oh, and oil your cutting board. ETA: https://www.amazon.com/Howard-Products-BBB012-Butcher-12-Ounce/dp/B004G6X0J2/ref=sr_1_6?ie=UTF8&qid=1481414856&sr=8-6&keywords=salad bowl finish&tag=vglnk-c102-20 |
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Quoted:
A brisket is a huge hunk of meat containing a point and a flat. It is smoked until done. You have still never done a brisket. Fair enough. Also, in my opinion, the hardest meat to smoke correctly. I've had many briskets from both backyard and restaurant that were not very good. Pork and chicken always seems to turn out okay. |
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Quoted:
Fair enough. Also, in my opinion, the hardest meat to smoke correctly. I've had many briskets from both backyard and restaurant that were not very good. Pork and chicken always seems to turn out okay. Quoted:
Quoted:
A brisket is a huge hunk of meat containing a point and a flat. It is smoked until done. You have still never done a brisket. Fair enough. Also, in my opinion, the hardest meat to smoke correctly. I've had many briskets from both backyard and restaurant that were not very good. Pork and chicken always seems to turn out okay. Brisket is the king of beef. You can not enjoy the perfection of brisket without undertaking the labors of learning the riddle of brisket. You must learn its discipline. You must learn to trim, smoke, and slice correctly. No other meat in this world can you trust to deliver the flavor of brisket. Not steak, not ribs, not roasts. Brisket, you can trust. |
I will give ya 
Looks good and I would definitely eat it -1 because you boiled a brisket ( its not a roast ) -1 because you tried alittle too hard in the table presentation Other than that nice job 
And yea - as another member mentioned .... how does having a open 36gal trashcan in your kitchen not smell like ass after 36-48 hours ? |
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Quoted:
And yea - as another member mentioned .... how does having a open 36gal trashcan in your kitchen not smell like ass after 36-48 hours ? Easy, food goes down the disposal. I wash out cans before throwing them away. (Old habit from when I had an HOA who made you recycle AND show washed out cans through a clear bag.) If it's a chicken carcass or something, I just take the trash out. It'd smell just as bad as regular can. Roommate does graphic design stuff, so it's usually 50%-70% paper trimmings. Got to be a pain (for both of us) with a smaller can. |
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Quoted:
Used some of my minis to make it through dinner. Going to refill from my gallon later...or maybe break out the Family Reserve . It is that time of year.
https://www.AR15.Com/media/mediaFiles/425212/20161210-184619-noexif-1587x2827-104671.JPG Quoted:
Quoted:
9/10 Tabasco in short supply -1. Used some of my minis to make it through dinner. Going to refill from my gallon later...or maybe break out the Family Reserve . It is that time of year.
https://www.AR15.Com/media/mediaFiles/425212/20161210-184619-noexif-1587x2827-104671.JPG I won't use traditional Tabasco after trying reserve. I like your picture above your table. I'm a bit of a Tabasco fan myself. everybody in my family seems to pick stuff up for me so I have a decent collection of Tabasco stuff |
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Quoted:
That looks fantastic. Well done, my good man. Holy shit. 
Question: I see that you braised the brisket at 180F (good man). About how long did it take before it was tender enough to your liking? I only checked it twice. Once at two, once at four hours. I have a weird aversion to checking on slow cooked foods. Same with with Crock Pots. I tend to just let 'em rip and adjust cooking times on the next batch. It feels like I'm breaking the seal... I know with old Crocks on low, it takes awhile to get back up to temperature, which can screw up your cooking times. I'm a good cook, but no chef. I can Forrest Gump myself through most dishes. |
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Quoted:
I won't use traditional Tabasco after trying reserve. I like your picture above your table. I'm a bit of a Tabasco fan myself. everybody in my family seems to pick stuff up for me so I have a decent collection of Tabasco stuff Yeah, I love the Reserve. Tabasco is awesome. This hangs in my living room: 
Here's another shitty phone pic of it with lots of reflection. I'm having a beer, so that's about as much effort as I want to put into it. Attached File |
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Quoted:
I stopped by the grocery store today. Beef Brisket was on sale. I've actually never cooked with brisket before. However, everyone loves beef. I decided I was going to have meat and potatoes tonight. Keep it real simple. I didn't look up any recipes, and just figured I'd wing it. Let's do this. While the meat is resting, let's do some prep work. Onions: http://i63.tinypic.com/jra5jt.jpg Garlic, Jalapeños: http://i67.tinypic.com/4romfs.jpg http://i68.tinypic.com/2mwbgu9.jpg GSD Helping: http://i68.tinypic.com/107n9dh.jpg While the vegetables are cooking in oil, let's get back to the meat. Now at room temperature, we'll put some salt and pepper on there. I am a Tabasco fiend, so I use Kosher salt mined from Avery Island. (It's not spiced, just regular salt from where Tabasco gets their salt.) http://i64.tinypic.com/s2aas3.jpg http://i66.tinypic.com/2d6nuhy.jpg The vegetables are finished, so I'm going to leave half the mixture in the cast iron as a mirepoix of sorts, and use the other half to top the meat. http://i63.tinypic.com/2iiwzn7.jpg Then, I'm going to sear the brisket. Heat up a skillet to medium high, then sear for about 15 to 20 seconds. I don't want too much fat to melt off. http://i66.tinypic.com/14khd8y.jpg http://i67.tinypic.com/14yaanl.jpg Now, if I'm going to slow cook it (and I am), we'll need to make a broth. I used mostly beef stock. I also put in a little apple cider vinegar, worcestershire sauce, soy sauce, mustard seeds, chili powder, white pepper, and peppercorns. http://i63.tinypic.com/e88v94.jpg I then whisked them together, added the mixture to the cast iron, added the meat and topped with the other half of the veggies. http://i67.tinypic.com/rkws42.jpg Then, I put the lid on and placed it in the oven at 180-190 degrees. After four hours, we're ready to go. http://i66.tinypic.com/2daaa6t.jpg I pulled the meat to let it rest, and removed the vegetables to be used as a topping. http://i64.tinypic.com/adyhy1.jpg Then, let's make hashbrowns. http://i68.tinypic.com/zjgwtf.jpg While that is cooking, we'll slice up the brisket: http://i65.tinypic.com/2ahekhu.jpg Combine: http://i67.tinypic.com/2uhoaas.jpg Then eat, accompanied by a Sierra Nevada. http://i64.tinypic.com/ioorao.jpg http://i64.tinypic.com/24n402q.jpg
Good Job OP |