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mdwest

mdwest

BoM Feb 13 - BoY 2013
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I think thats where I have gone wrong... they have ended up a little tough and not too flavorful both times when I gave them a whirl... Im guessing my heat was too high.. and I left them on the heat too long..

they didnt end up burned/charred.. but they ate like a nickel steak...

I might have to give a rack of lamb another try... I've loved it every time someone else has cooked it for me (resturant)... I just havent been able to crack the code on cooking it myself yet...
 
reinadocigars

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Well that looks amazing...I'm in!


BigFoot said:


Made these Saturday, thought I posted it already guess not. Anyway, 2 year aged white cheddar stuffed fresh from the garden jalapeños wrapped in bacon of course. Smoked in the weber over apple and cherry wood for about 2 hours. Basted with BBQ sauce the entire time.
Click to expand...
 
mistaforty

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mdwest said:
I think thats where I have gone wrong... they have ended up a little tough and not too flavorful both times when I gave them a whirl... Im guessing my heat was too high.. and I left them on the heat too long..

they didnt end up burned/charred.. but they ate like a nickel steak...

I might have to give a rack of lamb another try... I've loved it every time someone else has cooked it for me (resturant)... I just havent been able to crack the code on cooking it myself yet...
Click to expand...
Loins are simple the key is two fold. Marinate in something to break the meat down a bit i use a vinegar base something .... season them simply: salt pepper and a couple of herbs. cook em like a filet or you will have hockey pucks. They are not meant to be well done.
 
derwood

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Have been trying to decide....want to do something different. So far I've come up with ... it needs to involve bacon and jalapenos......
 
mdwest

mdwest

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I'm not going to fire mine until Monday... But I'm thinking about another brisket right now...
 
YodisMatt

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YodisMatt

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mdwest

mdwest

BoM Feb 13 - BoY 2013
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YodisMatt said:
Man I want to do another brisket but its so pricey here.
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Check COSTCO... The one here carries a decent cut of meat... theyre a little on the small size for my likes (between 5-6 lbs.. I prefer to cook briskets in the 7-8lb range.. I like the thicker cuts).. but they are priced right... I usually get one there for about $25.. and it will feed us for 3 meals plus snacks...

Theyre not in the same class as those Kobe/Wagu briskets I buy at the butcher.. but they are literally 1/4 the cost... and still do really well on the smoker..
 
mdwest

mdwest

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Damn! JJ is not screwing around this weekend!

Where did you grab that brisket at?
 
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