***ON TOPIC***The Emerald City Grill

[PTJD]

OK, back home. Here are some more pictures.

 

[The Wiz]

Nice shots PT.....But no descriptions?....I like to know what I'm slobbering over!!..LOL! Looks like your Protoge had a nice view there also!

Wiz

 

[PTJD]

#1. Goose liver and eggplant.
#2, Beef tenderloin and goose liver over a Spanish tortilla
#3. Grouper stew.

Sorry just a basic description.

 

[The Wiz]

#1. Goose liver and eggplant.
#2, Beef tenderloin and goose liver over a Spanish tortilla
#3. Grouper stew.

Sorry just a basic description.

I'll take the #2 with some Sangria please!

The Wiz!(Looks like it was a great trip PT!)

 

[hittman]

Wiz, I was expecting to see a post here today after the nice weather you were talking about yesterday.

 

[PTJD]

Yeah Wiz, post some food will Ya!

 

[The Wiz]

Yeah Wiz, post some food will Ya!

All I cooked outside were some strip steaks this past weekend....nothing special! The orion will be in buisness this weekend(weather permitting).Haven't decided yet if it's going to be a pork shoulder or beef brisket!

leaning towards the beef!
Wiz!

 

[hittman]

I have yet to try a brisket. Any helpful cooking instructions? According to my wife, I am getting better at the ribs. She said the last batch I smoked were the best yet. However this could mean that the others were not that good.

 

[Skrymr]

I have yet to try a brisket. Any helpful cooking instructions? According to my wife, I am getting better at the ribs. She said the last batch I smoked were the best yet. However this could mean that the others were not that good.

Wiz and Hittman, brisket is my favorite.

Brisket is easy Hitt. I use a rub of onion powder, garlic powder, paprika, pepper, and kosher salt. Apply liberally and put on smoker to 185-195 degrees.

 

[The Wiz]

Wiz and Hittman, brisket is my favorite.

Brisket is easy Hitt. I use a rub of onion powder, garlic powder, paprika, pepper, and kosher salt. Apply liberally and put on smoker to 185-195 degrees.

Skrymr...I basicly use the same rub except I add a dash of cumin,chipolte and a bit of brown sugar...I love the sweet heat!

Wiz

 

[PTJD]

I love the sweet heat!

Wiz

Same stuff you get from the ladies on the E-Cig/Vape forums!

 

[Skrymr]

Skrymr...I basicly use the same rub except I add a dash of cumin,chipolte and a bit of brown sugar...I love the sweet heat!

Wiz

I save those for pork or chicken. For me, brisket has enough flavor all on it's own. I don't even put any sauce on it.

 

[The Wiz]

Same stuff you get from the ladies on the E-Cig/Vape forums!

I wish!!

I save those for pork or chicken. For me, brisket has enough flavor all on it's own. I don't even put any sauce on it.

I never put sauce on Brisket......But I do like to dip into a Carolina BBQ sauce....it sure doesn't need much for taste!

Man....Hungry already!!
Wiz

 

[Skrymr]

I wish!!

I never put sauce on Brisket......But I do like to dip into a Carolina BBQ sauce....it sure doesn't need much for taste!

Man....Hungry already!!
Wiz

Ya got a recipe handy?

All this talk about brisket got me going. I went out and bought one today. Actually a small one(2.4 lbs), this will be the first time I have done a small one. I have always done 18-20 pounders before. Last year for the boys graduation I made a 24 pound one, and if it wasn't for Sherry's daughter setting a couple pieces aside for me I wouldn't have gotten any. That day I cooked the brisket, 4 racks of spare ribs, and 4 whole chickens. No leftovers.

 

[hittman]

What temperature do you try to keep the smoker at? Or do you just let it cook until the internal temp reaches 180? I usually do ribs and try to keep it around 250. Any estimate on cook time?

 

[Skrymr]

I do brisket at 225-250, time depends on size so I just use internal temp and start early.

 

[hittman]

Well, no brisket for me this weekend. The wife already picked up some ribs she wants me to smoke sunday. Maybe I can get a pic this time before the vultures(in laws) gobble them up. Maybe I should take a pic on the grill when they are done.

 

[PTJD]

Well, no brisket for me this weekend. The wife already picked up some ribs she wants me to smoke sunday. Maybe I can get a pic this time before the vultures(in laws) gobble them up. Maybe I should take a pic on the grill when they are done.

Look forward to it hittman!

 

[The Wiz]

Ya got a recipe handy?

All this talk about brisket got me going. I went out and bought one today. Actually a small one(2.4 lbs), this will be the first time I have done a small one. I have always done 18-20 pounders before. Last year for the boys graduation I made a 24 pound one, and if it wasn't for Sherry's daughter setting a couple pieces aside for me I wouldn't have gotten any. That day I cooked the brisket, 4 racks of spare ribs, and 4 whole chickens. No leftovers.

Skrymr.....I post my Brisket recipe and the BBq sauce this weekend.....this is what I use to cook/smoke it Orion Outdoors Products Well worth the $79 I paid for it....the only extra cost(besides what I'm cooking)is the charcoal. If you check the site you will find some great rub and sauce recipes in the community discussion area!

24lb Brisket???.......That must have been one huge steer!!

Wiz!

 

[The Wiz]

What temperature do you try to keep the smoker at? Or do you just let it cook until the internal temp reaches 180? I usually do ribs and try to keep it around 250. Any estimate on cook time?

180-190 is generally the internal temp I look for with Brisket!

Well, no brisket for me this weekend. The wife already picked up some ribs she wants me to smoke sunday. Maybe I can get a pic this time before the vultures(in laws) gobble them up. Maybe I should take a pic on the grill when they are done.

Ribs is good too Hitt.......Yes...Pics please!!

Wiz!