What's for dinner tonight? Dinner ideas?

overnightbbqryan

New member
Joined
Aug 8, 2021
Messages
25
Reaction score
18
Points
3
Location
Fort Myers, FL
Grill
Ironwood 650, Blackstone 36" Griddle
Had a full Ironwood 650 yesterday. Jumped on the smoked cream cheese bandwagon, made a brisket with burnt ends, homemade mashed potatoes, and smoked some beans. Brisket came out excellent.

Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.
 

Attachments

  • FB31FF73-6CED-4237-9E34-C29B70C29D81.jpeg
    FB31FF73-6CED-4237-9E34-C29B70C29D81.jpeg
    297 KB · Views: 12
  • BBCB5611-9755-4EAE-B6E2-D029A62A3AB5.jpeg
    BBCB5611-9755-4EAE-B6E2-D029A62A3AB5.jpeg
    199.1 KB · Views: 11
  • 2D4F4B61-EDB9-485A-8C83-F3DB74ABFA4D.jpeg
    2D4F4B61-EDB9-485A-8C83-F3DB74ABFA4D.jpeg
    213.5 KB · Views: 10
  • DA8ACFB2-CA18-44A1-8F10-8F192A1E33F6.jpeg
    DA8ACFB2-CA18-44A1-8F10-8F192A1E33F6.jpeg
    275.2 KB · Views: 10
  • 5431FBE2-5818-4D6D-A9A4-D4F5887E79C3.jpeg
    5431FBE2-5818-4D6D-A9A4-D4F5887E79C3.jpeg
    196.6 KB · Views: 10
  • AA25A2F0-B16B-4CB2-AF9E-581750575742.jpeg
    AA25A2F0-B16B-4CB2-AF9E-581750575742.jpeg
    363.9 KB · Views: 10
  • 2EC55F46-79AB-4207-835B-1DD0D821D550.jpeg
    2EC55F46-79AB-4207-835B-1DD0D821D550.jpeg
    307.2 KB · Views: 10
  • B0F994A0-1A41-4F2D-81F6-49FEF491D1E1.jpeg
    B0F994A0-1A41-4F2D-81F6-49FEF491D1E1.jpeg
    159 KB · Views: 10
  • 465DC76D-2CE6-42D1-880E-38C91C6FB1CF.jpeg
    465DC76D-2CE6-42D1-880E-38C91C6FB1CF.jpeg
    279.5 KB · Views: 12
  • CD8EBDE7-64FF-4F51-B2F0-C693D8A80C67.jpeg
    CD8EBDE7-64FF-4F51-B2F0-C693D8A80C67.jpeg
    202.8 KB · Views: 12

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
1,043
Reaction score
1,157
Points
113
Location
Vancouver Island
Grill
Ironwood 650
Pastrami was in the sous vide for 24 hour at 150°F (I changed from 165 to see if it would be as tender as the last time but slice better -success, didn't crumble when sliced at all)
From brisket to finished product all home made
20210909_105810.jpg20210909_112327.jpg20210909_112416.jpg20210909_112434.jpg20210909_112441.jpg20210909_112621.jpg

Pastrami met Dexter today
Before
20210909_104306.jpg20210909_104310.jpg

After
20210909_112255.jpg
20210909_112300.jpg

A long process and we'll worth the effort.
 

Slimpicker

Ol' Timer BBQer
Staff member
Joined
Aug 3, 2020
Messages
2,400
Reaction score
2,029
Points
113
Location
stl mo
Grill
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
From brisket to finished product all home made
The Canadian Cure King
Awesome job Jake. a lot of work

So now it's Smoke to 165, frig, SousVide @ 150... hmmm interesting.
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
1,043
Reaction score
1,157
Points
113
Location
Vancouver Island
Grill
Ironwood 650
The Canadian Cure King
Awesome job Jake. a lot of work

So now it's Smoke to 165, frig, SousVide @ 150... hmmm interesting.
Yeah, last time I did the sous vide at 165 for 24 hours and although it was good, I found it a little brittle while slicing (could have been a dull blade on Dexter though, sharpened it today so today's cut was easier).
The texture and moisture were more on point this time. It is tender as well. So 150 for 24 hours is good.
I would have went longer on the smoke, but the bark was dark and set nicely.
I will do this again, the workload is broken into 3, so it isn't that much to do really. Hardest part is room in a fridge for the brine pail.
I still want to sous vide a brisket at 135 for 36 hours.
 

magoo40

Active member
Joined
Jul 2, 2019
Messages
188
Reaction score
92
Points
28
Location
Geelong Australia
Grill
Ironwood 885
Had a full Ironwood 650 yesterday. Jumped on the smoked cream cheese bandwagon, made a brisket with burnt ends, homemade mashed potatoes, and smoked some beans. Brisket came out excellent.

Smoked the brisket at 180° super smoke from 6pm to 6am. Then wrapped with Wagyu beef tallow at 165°. Turned smoker to 225°. When the flat was 195° I removed the point and cubed that up. Continued with the flat until probe tender at 204°. Rested one hour and sliced.
Was the Brisket fat side down during the cook, and how did you apply the tallow direct to the brisket of on the paper?
 

caddz

Member
Joined
Aug 14, 2020
Messages
46
Reaction score
26
Points
18
Location
Canada
Grill
Pro 575
Pastrami was in the sous vide for 24 hour at 150°F (I changed from 165 to see if it would be as tender as the last time but slice better -success, didn't crumble when sliced at all)
From brisket to finished product all home made
View attachment 7126View attachment 7127View attachment 7128View attachment 7129View attachment 7130View attachment 7131

Pastrami met Dexter today
Before
View attachment 7132View attachment 7133

After
View attachment 7134
View attachment 7136

A long process and we'll worth the effort.
What brand/model is that meat slicer? do you recommend?
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
1,043
Reaction score
1,157
Points
113
Location
Vancouver Island
Grill
Ironwood 650
What brand/model is that meat slicer? do you recommend?
It is a Cabela's 10" slicer. It is about 3-4 years old, prior to their new model.
The one I have, no, I would not recommend it unless you like cleaning up afterwards. I called mine Dexter because I have to tarp off the area prior to using it, like Dexter and his kill rooms. It throws meat everywhere off the blade rotation.
Their new slicer has the slide table and blade on more of an angle, and that may work better for slicing. It may be better now, but without talking to someone who owns one, I wouldn't buy it.
Cabela's slicers have a zero return policy up here. Walk out the door with a new one and you cannot return it for any reason.
 

caddz

Member
Joined
Aug 14, 2020
Messages
46
Reaction score
26
Points
18
Location
Canada
Grill
Pro 575
It is a Cabela's 10" slicer. It is about 3-4 years old, prior to their new model.
The one I have, no, I would not recommend it unless you like cleaning up afterwards. I called mine Dexter because I have to tarp off the area prior to using it, like Dexter and his kill rooms. It throws meat everywhere off the blade rotation.
Their new slicer has the slide table and blade on more of an angle, and that may work better for slicing. It may be better now, but without talking to someone who owns one, I wouldn't buy it.
Cabela's slicers have a zero return policy up here. Walk out the door with a new one and you cannot return it for any reason.
LOL, thats too funny, I actually googled Dexter meat slicer :D
Thanks for the reply!
 

FireTechMike

Active member
Joined
May 14, 2021
Messages
62
Reaction score
146
Points
33
Location
Alberta, Canada
Grill
Bronson 20
C5185889-5F6E-40B4-96ED-ADDCE22643DD.jpeg
Breakfast fatty for tomorrow!
6 maple bacon, 6 hickory bacon interweave.
Stubbs pork rub, Hy’s seasoning salt.
And Budweiser to help it all come together.
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
1,043
Reaction score
1,157
Points
113
Location
Vancouver Island
Grill
Ironwood 650
Smoking a couple of brined turkey breasts
Sat Sep 11 Smoked Turkey Breast https://share.fireboard.io/28DAAC
20210911_122006.jpg

It is so nice to be under a cover now, it is raining and my Traeger and I are dry.
Looking forward to using it more this winter.
I have beef bacon on my mind now. I need to try that
 

RustyJake

Well-known member
Joined
Apr 14, 2020
Messages
1,043
Reaction score
1,157
Points
113
Location
Vancouver Island
Grill
Ironwood 650
Did up some real cheese crackers
Used 100% marble cheese slices. On the grill for about 30 minutes at 300°F (would try 275 next time) the ones with smoked salt came out nicely, the two I used rubs on seemed to overcook the rubs
20210911_163640.jpg20210911_163636.jpg20210911_163645.jpg20210911_191941.jpg20210911_193448.jpg20210911_193454.jpg

Great for anyone on a Keto diet as well. I would do the salted tops again. Crunchy and delicious
 

Slimpicker

Ol' Timer BBQer
Staff member
Joined
Aug 3, 2020
Messages
2,400
Reaction score
2,029
Points
113
Location
stl mo
Grill
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
What's your norm thickness on Dexter?
 

Latest Discussions

Top