Food

[bu11itt]

Homemade beef brisket (yes, I had leftovers) chilli pizza. Nom. Having an Italian week. Attachment 40165

Geoff, you did a brisket? Did I miss that in my time away?

Oh and here's the prep... Attachment 40166

I approve of this beverage.

[watchdaddy1]

Homemade beef brisket (yes, I had leftovers) chilli pizza. Nom. Having an Italian week. Attachment 40165

That looks amazing bud
You guys are modern-day Martha Stewart men I see
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[Henry Krinkle]

Dslr shot is of better quality, but the collage tells a better story. Monet didn't produce anything in focus, but that doesn't stop people from admiring it.

In focus can be overrated.

[bu11itt]

In focus can be overrated.

I say composition trumps technical execution every time.

[Henry Krinkle]

My wife (and to a lesser extent me as well) does not like a thick burger so she requested that I start cooking them diner style. Still working on getting them perfect, but it's a fun process. I actually did some this weekend at a friends camp on the river. The heating sources were limited so we just used a crawfish burner set-up. Tried it out on some onions first to go on the burger just to get the fire right, then we did some patties.









Glad you're still enjoying the stuff, let me know if you need more. I'm sure we could work something out.

As to where I've been, no where in particular really, just busy. After missing for a while you start feeling behind and it seems harder and harder to get back in. I missed the place so I finally just decided to jump back in.

Here are my last burgers. I rarely eat them, but I do love them. When I do eat them I prefer them a bit on the greasy side of moist. I took two pounds of fatty cross rib chuck roast ( one of my favourite cuts of beef) and eight pounds of pretty fatty top sirloin. I cut them into one to two inch steaks and put them in the smoker. I use the Bradley for this as you can smoke with no heat at all.



After two hours in hickory smoke the hottest spot in the smoker had reached a whopping 9 C. Back into the fridge, vacuum sealed, and then through the grinder. I ran them through once with a fairly coarse die, pulled one pound aside for chile and then ran the rest through the same die a second time. Salt and pepper and that is it.

[geoffbot]

Geoff, you did a brisket? Did I miss that in my time away?



I approve of this beverage.

Yes mate - slow cooked. Above somewhere. Was similar to the pork, really.

I need a smoker to get it nice so it can be sliced I think.

[bu11itt]

Here are my last burgers. I rarely eat them, but I do love them. When I do eat them I prefer them a bit on the greasy side of moist. I took two pounds of fatty cross rib chuck roast ( one of my favourite cuts of beef) and eight pounds of pretty fatty top sirloin. I cut them into one to two inch steaks and put them in the smoker. I use the Bradley for this as you can smoke with no heat at all.



After two hours in hickory smoke the hottest spot in the smoker had reached a whopping 9 C. Back into the fridge, vacuum sealed, and then through the grinder. I ran them through once with a fairly coarse die, pulled one pound aside for chile and then ran the rest through the same die a second time. Salt and pepper and that is it.

That looks so good I almost took the Lord's name in vane... You sure you don't want to move down to the south, and invite me over to eat...?

[bu11itt]

Yes mate - slow cooked. Above somewhere. Was similar to the pork, really.

I need a smoker to get it nice so it can be sliced I think.

Very nice.

And yes, you need a smoker, everyone needs a smoker. I would suggest a Japanese style a la BGE.

[geoffbot]

My kitchen is so tiny and utterly jam packed with slow cooker, pasta maker, juicer, coffee machine, kenwood that I have zero space (less than). Maybe when I move in a year or two.

[OTGabe]

My kitchen is so tiny and utterly jam packed with slow cooker, pasta maker, juicer, coffee machine, kenwood that I have zero space (less than). Maybe when I move in a year or two.

My parents retired to the beach and have the same space issue so they use one of these:

http://www.surlatable.com/product/PR...xEcaApSd8P8HAQ