Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
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Traditional Texas brisket. Salt/pepper rub.
Smoked at 190 overnight then up to 225 until this afternoon.
Rest three hours.
Smoked at 190 overnight then up to 225 until this afternoon.
Rest three hours.
3 Lbs BBQ chicken thighs
3 Lbs uncured bacon
2 Lbs Filet Mignon
over mesquite lump
phone is full so no pics
3 Lbs uncured bacon
2 Lbs Filet Mignon
over mesquite lump
phone is full so no pics
That crust looks legit man...nice cooking
Did you boil it in the tinfoil?
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Never heard of those.
Nice and meaty
is the orange part fat or gut? I would eat it either way.
Nice and meaty
is the orange part fat or gut? I would eat it either way.
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You always boil beef but a real chef knows you grill seafood.
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Crawfish are purging/aerating....here's hoping I don't lose half of them overnight.
Pork Butt about to go on the smoker
Pork Butt about to go on the smoker
@Splinty you are on a tear! Nice job!
My wife and girls aren’t around so I’m treating myself to something they wouldn’t like anyway...Armadillo Eggs!
Cream cheese, cheddar, honey and my sweet bbq rub stuffed jalapeños; wrapped in ground chorizo; covered in rub; wrapped in two slices of bacon.
Going to smoke these later over cherry, and glaze with a blend of bbq sauce, maple syrup, honey, and apple cider vinegar. Will try to remember to take a pic of the after, but here is the before:
My wife and girls aren’t around so I’m treating myself to something they wouldn’t like anyway...Armadillo Eggs!
Cream cheese, cheddar, honey and my sweet bbq rub stuffed jalapeños; wrapped in ground chorizo; covered in rub; wrapped in two slices of bacon.
Going to smoke these later over cherry, and glaze with a blend of bbq sauce, maple syrup, honey, and apple cider vinegar. Will try to remember to take a pic of the after, but here is the before:
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10% mortality
this was not wonderful. I think it was too many crawfish even with a really big cooler. And two aerators.
I am only doing one sack so I can split them into two coolers. But when I usually do 2-3 sacks this won't work.
Back to just rinsing them the day of
How warm was the water?10% mortality
I think it was too many crawfish even with a really big cooler. And two aerators.
I am only doing one sack so I can split them into two coolers. But when I usually do 2-3 sacks this won't work.
Back to just rinsing them the day of
Lids opened or closed?
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Water was very cool. It was chilly and breezy overnight as well.
Cooler lid propped open.
Two aerators
One sack in a 120 quart cooler
Hm, I'd think that would have been fine.
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It's also possible I missed some yesterday on initial rinse and got a sack with a high dead count.
I will probably try this process one more time. I can only really do it if I have one sack. What I'm doing two sacks I don't really want to spend the money on the coolers and more aerators.
I will say the crawfish is very clean though. So lost some but the remaining ones are properly purged not just rinsed off.
Borrow a cooler from a neighbor! They are so good after a good purge, it's worth it imo, but your dead count seems a bit high.
Good stuff. Enjoy my friend.
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Did half the sack and now doing the other half (extra spicy).
I will say they are purged really well. No vein. No dirt on any shell.
Looks great
The after. Sides of a basic cabbage slaw and a spicy creamy southwest poblano potato salad.
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Looks baller. I'm inspired now. Going to make some jalapenos tomorrow. I do them kind of like you but I like to half them and spoon cream cheese into each half followed by wrapped bacon.