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Author Topic: The cook must go on  (Read 2964 times)

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jdmessner

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Re: The cook must go on
« Reply #15 on: January 15, 2018, 06:49:36 PM »
Quote from: Free Mr. Tony on January 15, 2018, 05:45:29 PM
Everything looks great, especially the meatballs.

+1 What he said :clap:
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"If it is not food ~ It's FUN!" - Happy Kyne proprietor of the Bun and Run, Fernwood Ohio

triplebq

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Re: The cook must go on
« Reply #16 on: January 15, 2018, 07:32:03 PM »
Thanks everyone
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MMike

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Re: The cook must go on
« Reply #17 on: January 15, 2018, 07:38:37 PM »
That looks like a lot of fun, but a lot of work too.
I wish I could come and work as an assistant just to learn how to do it.
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Bentley

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Re: The cook must go on
« Reply #18 on: January 15, 2018, 11:05:45 PM »
Ohh, maybe not part of the gig?

Quote from: triplebq on January 15, 2018, 04:46:41 PM
Quote from: Bentley  on January 15, 2018, 03:44:31 PM
Do you present the kielbasa in any particular way?

No I just cut each link into 4 pieces and vac seal them.
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Michael_NW

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Re: The cook must go on
« Reply #19 on: January 16, 2018, 12:22:24 AM »
Done right, then God is in His heaven and all is right with the world. And those look outstanding!
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triplebq

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Re: The cook must go on
« Reply #20 on: January 16, 2018, 10:04:50 AM »
Part 2 of the cook continues. Briskets went on last night @ 10 PM. After 10 hours of smoke @ 180 degrees I wrapped them in foil and added a can of beef consumme. Outside temp is 21 degrees  ???.

Will post pics of the final product later today.


The FEC-120 doing work
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triplebq

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Re: The cook must go on
« Reply #21 on: January 16, 2018, 11:23:49 PM »
Whew that was a long cook. After 15 hours of cooking, the briskets are cooked, sliced, packed, and picked up. I'm tired!


A few slices from the briskets. Quality control testing  :P

Just in time. We are suppose to get snow tomorrow.
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Michael_NW

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Re: The cook must go on
« Reply #22 on: January 16, 2018, 11:36:00 PM »
That brisket looks stupendous! I see a nice smoke ring on both top and bottom but I don't see much fat on those slices  . . . do you remove most of it before the cook or were those mostly end slices?
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triplebq

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Re: The cook must go on
« Reply #23 on: January 16, 2018, 11:58:37 PM »
Honestly sometime when I trim briskets I remove more fat and sometimes I don't.
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cookingjnj

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Re: The cook must go on
« Reply #24 on: January 17, 2018, 10:49:37 AM »
Fantastic cook again triple, makes me wanna have brisket for breakfast today.  Thanks.
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Michael_NW

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Re: The cook must go on
« Reply #25 on: January 23, 2018, 11:58:21 PM »
Thanks triplebq! I couldn't resist the meatballs so I did a batch after work last night. Most of these are going in the freezer tonight. I added some ground coriander, anise, and fennel to the mix and they came out great! You're my hero! The 275 cooking temp was spot on, btw.

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triplebq

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Re: The cook must go on
« Reply #26 on: January 24, 2018, 11:53:19 AM »
Oh man those look  :lick: Great job.
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triplebq

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Re: The cook must go on
« Reply #27 on: February 25, 2020, 11:56:18 AM »
Another meatball cook


My hands hurt after making all of these meatballs


Cooked


Vac Sealed
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Bar-B-Lew

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Re: The cook must go on
« Reply #28 on: February 25, 2020, 12:03:10 PM »
Have you tried using one of those ice cream scoops to shape the meatballs?
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triplebq

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Re: The cook must go on
« Reply #29 on: February 25, 2020, 12:11:28 PM »
I have not but will give it a try. Currently I use a 1/4 measuring cup.
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