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[BigDave83]

Brisket looks great. I don't cook them much as I am the only one that will eat it here.

[BigDave83]

What is the story on the egg cookers?

The eggs rings I got at Amazon, this is the second time using them. Being silicone the first time I just just put the eggs in discovered you need to lube them. They were a pain to clean. This time I lubed them and much easier to clean although I did soak them over night. They are nice for muffin size eggs.

I like them but discovered that if I buy more I will buy the ones below as they are straight sides instead of having the little step. The offset inside is a pain to try to get everything out of the little groove.

going to try the with some pancake batter for but then again who want only a 4" pancake. would work nice to pack ground meat into for uniform burgers.

https://www.amazon.com/Norpro-Silicone-Round-Pancake-Pieces/dp/B001ULC93O/ref=sr_1_7?crid=2KFPKEMI6LB2&dchild=1&keywords=silicone%2Begg%2Brings&qid=1586433286&sprefix=silicon%2Begg%2Caps%2C148&sr=8-7&th=1

there are many on Amazon, Silicone Egg Rings and you can find a color you like. I think there is a company that makes an 8" silicone ring also.

[dk117]

Another not so original cook tonight.  My wife and family celebrate Passover (I guess that means I do as well).  I hate the way they cook the traditional brisket (pot roast style which is not a favorite of mine), so for the past 4 years since I have been a pellet convert, I cook the brisket.  On the smoker 10+ hours.  I have only cooked flats, and tonight was no exception.  Have to add in the pic of the Matzo Ball Soup tonight.  My wife made it completely from scratch, including the chicken broth.  Wow what a feast we had.  My wife also set up a ZOOM program so we could have a virtual Seder Dinner with the entire family.

Sorry do not have pics of the kugel and other sides.  Easter I am doing a boneless leg of lamb that I posted already in the Lamb Recipe section.

Thanks for the post!  We'll be celebrating Easter via Vimeo mass and Zoom family gathering.   Kind of depressing really, but we'll be preparing salmon quiche, bacon, procuring some donuts,  mimosas ... my kids are old enough that the bunny stuff won't be missed, but the extended family sure will be missed. 

[okie smokie]

Spatched cornish hen.  Seasoned with zhenders (sp?) and into fridge until tonight. Will share a potato with butter, sour cream and shredded cheese with it. Will not smoke it.  Just grill at 375 until it is 170 IT (we like them a little crispy). About 1 hr. +_ should do it. May just start off with the potatoes in the pit and not light up the kitchen at all. Will be nice night to eat on the porch.  ?

[RWhyman]

I smoked a pork butt a couple of days ago. Then vacuum sealed some of the leftovers in a couple of bags to have later.

I did the same thing with a Jambalaya that I made last week.

I'm thinking about make Crawfish Etoufee in the next day or two.

It's supposed to get snowy and cold this weekend and into next week, so I doubt the smokers will see much action for a bit.

[Bentley]

Thanks.

The eggs rings I got at Amazon...

I like them but discovered that if I buy more I will buy the ones below...

[Osborn Cox]

Not pellet related, but I did a sous vide turkey breast last night that turned out great.   Removed the bone and skin and tied in to a roast.  145 degrees for 2.75hrs and it was perfect.   Never been much of a fan of turkey but that’s now changed.

[okie smokie]

Another not so original cook tonight.  My wife and family celebrate Passover (I guess that means I do as well).  I hate the way they cook the traditional brisket (pot roast style which is not a favorite of mine), so for the past 4 years since I have been a pellet convert, I cook the brisket.  On the smoker 10+ hours.  I have only cooked flats, and tonight was no exception.  Have to add in the pic of the Matzo Ball Soup tonight.  My wife made it completely from scratch, including the chicken broth.  Wow what a feast we had.  My wife also set up a ZOOM program so we could have a virtual Seder Dinner with the entire family.

Sorry do not have pics of the kugel and other sides.  Easter I am doing a boneless leg of lamb that I posted already in the Lamb Recipe section.

Wow! I haven't had real Motzos Ball soup since my Mom and her Mom made it from scratch also.  What a treat.  I'm thinking a brisket flat also soon. If I can find one.  Costco does not usually divide a packer. Great looking cook.  Did you crutch the flat?

[okie smokie]

For dinner Saturday.  Turned out well:
6.9 lb choice brisket, trimmed.  Ben's Heffer Dust. (Looks the same as Canadian Steak Seasoning and table reads about the same.). 8 hrs in fridge.
Then at 6:30 AM into the RT 590 at 225*.  At 10:30 AM temp was 151* in thick portion (had tip of point on it)and 158* in thinner part of flat. Into foil wrap with a little apple juice and into oven in a pan at 225*.  Temp reached 208 at 2:20 PM and turned oven off, and let it stay in oven for about 3 hrs. Hottest it got was up to 212* for short period and was 172* when pulled. Wonderful bark, and super tender.  Although the slices look firm in the pick, they pulled apart perfectly. Good smoke taste.  Only con; had to add a little salt.  Overall a very good result. Just took pic of the finish, Sorry. But you seen one raw brisket, you've seen them all. Only 8 hrs to cook, and with 3 hrs rest a total of 11 hrs.  Lesson: don't be afraid to put the rub on thick, since much of it is lost in the cook. 

[Ralphie]

3.5 lb chuck roast seasoned with Pappy’s. Smoked at 225 degrees for about 4 hours. Then wrapped in foil with half a cup of bbq sauce thinned out with water.
Then cook at 300 degrees until internal meat temp of about 200 degrees. I had to speed it up as the day was getting late.

Sliced like brisket. It was fork tender.

My wife preferred it straight. I enjoyed it most on sandwich rolls with creamed horseradish and drippings gravy for dipping.

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[BigDave83]

Those look great. Glad to year you are mending well.

[okie smokie]

I am now 6 months after rotator cuff and melanoma on the same side forearm with axillary node removal (just coincidence--along with the pandemic???). But been smoking and grilling for 2 months.  Gonna play first round (or try) golf tomorrow. Should be interesting.  One man to a cart, 4 carts to a hole, masks, 6 feet, and clubhouse is take out only.  Should work fine. Not been a good winter for me and my wife. (she had pacemaker installed in Feb. but is doing very well. My brisket turned out well last week, and so have several racks of ribs plus steaks, burgers etc. What more can a person ask for? 

[hughver]

Yesterday I picked up 16 lbs. of boneless skinless chicken breast at $1.47/lb. and 5 pork butts, ~50 lbs., at $.99/lb.. Half of the chicken was seasoned and is on the smoker to be sous vide later. Half of the pork will ground into sausage and the other half smoked for pulled pork. I'm not sure that I should mention what is going to happen to the other half of the chicken. Hint, dry dog food cost me $2.37 /lb. 

[Bar-B-Lew]

I made some turf and turf today.  Used mix of Cowtown Squeal and Sweet Spot rubs on the ribs and a mix of Cowtown Steak and Montreal Steak seasoning on the steaks. Ribs 275° for about 3 hours on the MAK and steaks 300° for about an hour on the Memphis after putting a new igniter rod in it.  A ten minute job took about 1.5 hours as I had to have my brother come over to get one of the screws out of the firebox to get the old igniter out.

3 Prime NY Strip Steaks
2 Prime Ribeyes
2 racks Baby Back
1 rack STL

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[yorkdude]

All of it looks great the 1st picture of the ribs and I quit looking. Oh man!