Hi all,
So last night my wife had her family and close family friends over for Passover dinner (15 people in all), and I was given the task to prepare the mains for the dinner. Because brisket is a tradition with her family, I needed to include brisket as part of the offerings. Now, I do not like brisket the way her family normally prepares it (braised which comes out a lot like pot roast), but I LOVE when I cook brisket on the pellet cooker. I decided on brisket flat and a lemon tarragon marinated boneless chicken breast as mains. Since it was Good Friday, I had to come up with a non-meat dish for myself and my mother (of course anyone was able to have the fish as well). Came up with making a panko/bread crumb crusted take on Broiled Boston Scrod using tilapia as the fish and baked in the oven. Found out way late in the game the entire oven was going to be used for making the sides, so had to re-group.
I have never in the years I have had my pellet pit used it as an oven, but there is a first for everything. Once the brisket was done to a perfect 205 internal (both by temp test and by probe softness test), the brisket went into FTC for a few hours to rest. Pellet grill fired up to 450 to get ready for the fish. Ran out of room so the chicken was grilled on my gasser.
Sorry the pictures are not great....still need that photography class, but here is the result of the dinner. I did not get pictures of the chicken at all...ugh, but not made on the pellet pit so oh well. All in all, the three dishes came out outstanding according to our guest. I can attest to the fact the fish was outstanding, and the visuals of the brisket (might look dry in the picture, but was as moist as a brisket can be) and chicken were spot on. Dinner was a success. I will be having brisket sammies for lunch today to ensure guest were not just being kind with the praises.....hahahaha.
Brisket on the pit at 7am at 225. Rubbed with light dusting of a commercial brisket rub and then a top rub of Montreal Steak Seasoning
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Brisket sliced after coming of the pit and FTC for 2.5 hours. Pictures do not do the moistness justice.
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Fish prepared and put on the pit at 450. First time I have ever "baked" on my pellet pit (will not be the last now)
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Fish off the pit after around 15 minutes. Could have gone just a little longer to brown the panko a little more.
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**** Side note, when I mentioned to my wife the my fish idea, she said that sounded outstanding. I was excited and happy. Of course after finishing the dish and putting it out for serving, she then mentioned she forgot the panko and little bread crumbs I added cannot be eaten on Passover after sundown. Most of the guest did not have any of the fish. More for me I guess, which was good, but I really kept eyeing that brisket all night!
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Topic: Passover Dinner - And another first for me with the pellet cooker! (Read 291 times)