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GoingMyWay said:
I've been on a rather boring diet for the last month so I haven't been posting any food pictures. Yesterday was my first attempt at a whole packer brisket. I was surprised that this nearly 10 pound prime grade brisket was only about $40 at Costco. I was shocked that the choice flat cut briskets were more expensive than a whole prime brisket.

Originally I was going to smoke the brisket for about 4 hours and then finish cooking it sous vide for 24 hours at 155F, but I decided to do the entire cook on the Weber. I followed America's Test Kitchen's recipe, but used a slightly different rub.

The cooking time was much shorter than what America's Test Kitchen suggested. I tried to maintain the grill temperature right around 275F. I can only figure that our brisket was slightly thinner than theirs and thus it cooked faster.

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I can't tell [member=66216]GoingMyWay[/member] did you finish at 160? I've always taken brisket to 195-200. It needs it to break down. Same with pork butt and pulled chicken. The man to listen to is Aaron Franklin. Nobody has more knowledge of brisket than him. I've done about 7 to date and am always learning.
 
I started off just using the Meater wireless thermometer, but the temperature was rising much faster than the recipe called for so I pulled out a wired probe thermometer that I also have.  I used the lower of the 2 temperature readings for the cooking.

I've since bought a Thermoworks Smoke Thermometer so I will have a good reliable probe thermometer for future use.

I wrapped the brisket in aluminum foil at a little more than 170F.  Then I think it only cooked for about 1 hour or less before it reached just north of 205F.  Then I transferred the wrapped brisket into the cooler for a 3 hour rest.
 
GoingMyWay said:
I started off just using the Meater wireless thermometer, but the temperature was rising much faster than the recipe called for so I pulled out a wired probe thermometer that I also have.  I used the lower of the 2 temperature readings for the cooking.

I've since bought a Thermoworks Smoke Thermometer so I will have a good reliable probe thermometer for future use.

I wrapped the brisket in aluminum foil at a little more than 170F.  Then I think it only cooked for about 1 hour or less before it reached just north of 205F.  Then I transferred the wrapped brisket into the cooler for a 3 hour rest.

Attaboy. I bet it turned out great.

I have several Thermoworks products. My first Smoke X4 the screen was hard to see in daylight so they warranty replaced it but told me to keep the old one. And the original Smoke as well from a few years back. I run a Billows fan on my Weber Performer when I'm smoking.
 
I thought it was very good, especially for my first attempt.  I should try making another brisket soon.

Thermoworks makes good stuff! I have 3 of their timers, 2 Thermapens, and the ThermaQ Wifi Sous Vide kit.
 
GoingMyWay said:
ThermaQ Wifi Sous Vide kit.

Just looked this up. Great way to get accurate temp readings at the bag. Did you discover a difference in temp between what was being reported by the ThermaQ and what was displayed on your circulator?

I use an older Anova circulator and I don't think I've ever checked the temp of the bath with a thermometer. I've always believed what was displayed on the device. I probably should check it next time.
 
I actually only used the ThermaQ 1 time and then I was using the Delta-T method so the water temp was like 2 degrees higher than the target internal temperature.

I also have 2 older Anova circulators.  The Anova is currently reading 68.3F.  I just tested the water temperature with the Thermapen and it's also reading 68F.  I know I have spot checked the water temperature with the Thermapen at least 1 time before and the temperatures matched so I'd say mine are accurate.
 
Definitely a big fan of Thermoworks, I keep a Thermapen outside in the grill and another Thermapen inside for the stove. A ThermoPop is kept downstairs for HVAC readings or other temp needs.

Here's a page of their current specials.
https://www.thermoworks.com/shop/pr...source=listrak&utm_medium=email&utm_term=main+landing+page&utm_campaign=June2022-ATKwinner-CS

Hey Matt [member=65062]DynaGlide[/member] what Billows mounting kit did you use for your Performer? I want to add a Billows to my very early (2001) Performer.
 
Cheese said:
Definitely a big fan of Thermoworks, I keep a Thermapen outside in the grill and another Thermapen inside for the stove. A ThermoPop is kept downstairs for HVAC readings or other temp needs.

Here's a page of their current specials.
https://www.thermoworks.com/shop/pr...source=listrak&utm_medium=email&utm_term=main+landing+page&utm_campaign=June2022-ATKwinner-CS

Hey Matt [member=65062]DynaGlide[/member] what Billows mounting kit did you use for your Performer? I want to add a Billows to my very early (2001) Performer.

[member=44099]Cheese[/member] Your memory must be fading  [big grin] [big grin] [big grin]

https://www.festoolownersgroup.com/general-friendly-chat/weber-mods/
 
Cheese said:
tsmi243 said:
VERY Southern...... like Argentina    (or Brazil, now that I think about it.  I'm pretty sure Picanha is Portuguese)[wink]

Thanks 🙏🏻 for that…that really is Southern.  [smile]

I believe the same cut is also referred to as a Coulotte Steak.
 
So does anyone else on here grow their own vegetables, salad and fruit? I've done it for the last few years and it's hugely rewarding, plus - you'll never, ever believe just how good this simple stuff can taste when it was still in the ground 30 minutes before you eat it. Growing your own isn't a difficult thing to do unless you're in Death Valley, Alaska, the northern end of the midwest (Minnesota/North Dakota/Michigan), Siberia, the Sahara or the Moon, and you don't need much ground area to keep you well-fed, vitamin-and-mineral-pumped, pesticide-free and GM-free. On this topic - nature is a truly wonderful thing. Last year, my plot became totally overwhelmed with greenfly, who were busy chowing down on literally everything I was growing and destroying it. I reluctantly decided to capitulate to chemicals, and visited my local seed supplier to buy pesticide. But there's an old guy with encyclopaedic knowledge who works there - he disappeared into the back of the store after I'd told him of my problem. He re-emerged with a small bag containing hundreds of live ladybugs. "These will fix everything for you". He was right - two days later I had no greenfly, and very fat, very well-fed ladybugs with greenfly juice stains all over their lips.

Excusing the fact that my strawberry crop has been decimated by the local bird population and is currently pretty pathetic (The 4 in the picture were all they left me - I put some netting over them now) - here's my own tomatoes, spinach, watercress, rocket and boiled beetroot, plus home-grown potato, spring onion and chive salad all fetched from the garden a short while ago, accompanied by a nice fillet of beef from my own cow.

That last part about the cow may have been a lie ......  [big grin]

By the time you read this - it will be long gone, eased nicely down by a stellar Syrah from your fine countrymen in the Napa Valley. Another huge and welcome bonus is that wives and girlfriends often seem to get super-interested and heavily involved in this pastime, leaving us guys free to do way more important stuff. Such as woodworking, fixing up old cars, fishing, watching football on TV and drinking Syrah. And Rioja. And Merlot.

Try it. You put seeds in the ground, you add water, and food grows. What's not to like?
 

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Yeah, I know that feeling all too well. I like growing my own too! Apart from lots of different fruits we have herbs (14+ species), vegetables and nuts.

After years of trying to keep the local insects off of our cabbage it seems we finally found the way to do it. This will be the first year we will enjoy our own (I hope, fingers crossed).

This year is extra good. Apart from what looks like to become a bumper crop (especially the apples and pears) our Walnut is getting old enough to bear fruit/nuts. We had a few nuts last year, but this year promises to deliver multiple kilo's. We planted the tree about 9 years ago and we think it was some 5 years old then. That could well be, because they say a walnut has to be roughly 15 years old before it is mature enough to give nuts.

Enjoy your produce!  [drooling]
 
[member=75780]woodbutcherbower[/member] those are some great looking produce.  You definitely have the green thumb!  We live in a townhouse so we have no land to have a big garden.  We do grow a few things in the cedar planters I built and in 2 self watering containers (Earthbox and City Pickers).  I feel like we had the most success growing chili peppers.  Thai bird chilis grow easily and quickly.  This year my wife is growing lemongrass, cilantro, mint, shiso, cucumbers, and bell peppers.  I don't expect we're going to get many, if any cucumbers or bell peppers.

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We also have a little avocado tree, pink guava, ice cream bean tree, kefir lime, and some banana trees.  We just both those fruit trees so it's going to take a while before we see anything.  Though it looks like there might be 2 fruits growing on the guava tree.

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I picked up these quasi tomahawks from Costco.  I say quasi because I think the bone is a little shorter than a proper tomahawk.  I reverse seared one and then finished it off on the Blackstone.  I also cooked 2 burger patties just for [member=1619]SRSemenza[/member] ;).  The steak was absolutely delicious.  It was super tender!

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My wife made fried cauliflower "rice" with squid.

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[member=66485]hdv[/member] Well done you. At least if your walnuts don't grow after the 15 years has expired, you'll have a nice tree to cut down and make something beautiful from. I truly envy your ability and patience to grow nuts - sadly the UK climate doesn't encourage that - although it does encourage the other kind of nuts we see in pubs and at football games.

[member=66216]GoingMyWay[/member] Always happy to see you garnishing with your customary [member=1619]SRSemenza[/member] burger [smile] and your food looks absolutely delicious. I truly admire your culinary skill - I really do. Your plants look super-healthy, and although it's frustrating to have no land and nowhere to grow, I'm stoked to see someone taking time and making the most of what he has - and if it takes time to come to fruition, then so be it. You can't rush nature. You would be amazed at what folks have managed to grow in window boxes - YouTube is your friend. Eating just a single item that you grew yourself makes it so worthwhile.

Edit = And one more thing which I only just realised - you're the guy who started this entire 36-page (and counting) thread way back in June 2018 and which now has 155,000+ visits - with the words "Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go". It just goes to show that if you put something good out there - the people will come. I'm pretty sure that your initial give-it-a-go post has made a lot of people happy. You sure did it for me.

Best wishes. 
 
Thanks [member=75780]woodbutcherbower[/member] for the kind words!

I hope some of the dishes and pictures posted by members inspire others to whip up something good in their own kitchens.

On Monday I cooked 2 strip steaks on the Blackstone griddle with 2 eggs.  I really do love cooking on this thing!  I really like the dark almost reddish yolks we get from these Heritage Happy Eggs.  Unfortunately, I broke one of the egg yolks.  In a rare change of pace, we actually cooked the steaks from raw as opposed to first cooking sous vide or reverse seared.  I'm always afraid of over estimating how many minutes per side and overcooking the meat.  Luckily it came out nicely cooked.

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Last night I made the other ribeye steak.  I cooked this one sous vide at 134F for 3 hours and the seared it off in a skilled on the stove.  I prefer the reverse seared version.

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I made a simple homemade ice cream for dessert.  It's just 5 ingredients: heavy whipping cream, eggs, vanilla extract, sugar, and salt.  Since the recipe called for raw eggs, I pasteurized them at 135F for 1 hour and 15 minutes.  This is probably overkill, but I'd rather play it safe than sorry.

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[member=75780]woodbutcherbower[/member] : the climate where I am (Netherlands) isn't that much different from where you are, I suspect. There are many species of walnut and the old traditional tree you'll find in front of farmhouses around here does quite well in our climate (we call those okkernoot). So, you might try it...  [wink]
 
I need to ask a question of both the original poster and also of others.

I have been a proponent of sous vide cooking for a number of years.  I have also been an avid outdoor griller with up to 14 different grills.  Last year I moved into a different home and had to reduce my outdoor grills, but with the home and it's covered outdoor kitchen I did pick up another gas grill.

Yesterday my latest indulgence arrived which was an Anova Precision Oven.  Basically a steam convection oven that does allow for basically a sous vide experience without the water and bag.

So the question is:  Would you like to read about experiments with that or would that be polluting this thread?

Peter
 
I don't mind at all.  I wonder how others feel?

That's really awesome that you got the Anova Precision Oven!  I kinda wanted one when I first saw it, but it's pretty expensive and it looks like it has a rather large footprint.  We don't have room in our kitchen for it.

Not sure if you already know about the Fire & Water Cooking YouTube channel, but Darrin Wilson likes to combine sous vide and BBQ together.
 
Please do! I am looking forward to what you are going to make with that oven.
 
What's not to like with that program, summer charcoal grilling with fresh corn and beef.

The corn was interesting looking and tasted really good but the traditional yellow/white sweet corn is a lot better, this stuff is more for making points at a cook-off.

The tenderloin was delicious...a little EVOO on both sides, some kosher salt and black pepper and pull the tenderloin at 135°...it's really that simple.

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