-=OUR HOUSE=- A Forum for Fans of Duke Sports
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Maybe DukeUsul can post that website he gets all the shows from which is pretty cool (HULLAHOOP or something like that).... I find this skill to be quite interesting as I love to cook! I just saw a commercial for some BBQ place down in Ayden.... was hoping it could be lunch surprise today, but I think not!CameronBornAndBred wrote:Anyone seen this show on TLC? It's about some serious barbecue proffesionals competing and doing whatever else they do. Besides making you hungry, it's really informative and fun to watch.
Go have lunch at B's BBQ. If not today, soon. Cathy and I ate there last year and reviewed it. Remember? You have to get there early before they run out, and they do run out some days.cl15876 wrote:Maybe DukeUsul can post that website he gets all the shows from which is pretty cool (HULLAHOOP or something like that).... I find this skill to be quite interesting as I love to cook! I just saw a commercial for some BBQ place down in Ayden.... was hoping it could be lunch surprise today, but I think not!CameronBornAndBred wrote:Anyone seen this show on TLC? It's about some serious barbecue proffesionals competing and doing whatever else they do. Besides making you hungry, it's really informative and fun to watch.
Paging Ozzie for Val's beef brisket recipe which he served at one of the Brunchgates this year. Look at the recipe thread. It was magnificent.CameronBornAndBred wrote:That damn show made me so hungry last night. In the episode I watched, they were in a national competition in which they had to cookThe brisket had me so hungry and so wanting to grill something I couldn't stand it, and as fortune would have it my local IGA with the best butcher shop around had some very nice looking briskets on sale. I bought a 4 lb. slab, and TNT sent me a recipe which I'm looking forward to trying. Temps in the 30's tomorrow, but it will be around 220 in my smoker for a good while tomorrow. The meat is in the fridge now with a nice rub covering it, I'll wake up in the morning and fire up the grill. Mmmmmmmm.
- 1. Chicken
2. Ribs
3. Pork
4. Brisket
And you don't have to fire up the smoker to make it, just the oven. Of course, it has a completely different flavor than the smoked brisket, which is also good, and is far, far, far more tender!devildeac wrote:Paging Ozzie for Val's beef brisket recipe which he served at one of the Brunchgates this year. Look at the recipe thread. It was magnificent.CameronBornAndBred wrote:That damn show made me so hungry last night. In the episode I watched, they were in a national competition in which they had to cookThe brisket had me so hungry and so wanting to grill something I couldn't stand it, and as fortune would have it my local IGA with the best butcher shop around had some very nice looking briskets on sale. I bought a 4 lb. slab, and TNT sent me a recipe which I'm looking forward to trying. Temps in the 30's tomorrow, but it will be around 220 in my smoker for a good while tomorrow. The meat is in the fridge now with a nice rub covering it, I'll wake up in the morning and fire up the grill. Mmmmmmmm.
- 1. Chicken
2. Ribs
3. Pork
4. Brisket
For those too lazy to go find it:devildeac wrote:Paging Ozzie for Val's beef brisket recipe which he served at one of the Brunchgates this year. Look at the recipe thread. It was magnificent.CameronBornAndBred wrote:That damn show made me so hungry last night. In the episode I watched, they were in a national competition in which they had to cookThe brisket had me so hungry and so wanting to grill something I couldn't stand it, and as fortune would have it my local IGA with the best butcher shop around had some very nice looking briskets on sale. I bought a 4 lb. slab, and TNT sent me a recipe which I'm looking forward to trying. Temps in the 30's tomorrow, but it will be around 220 in my smoker for a good while tomorrow. The meat is in the fridge now with a nice rub covering it, I'll wake up in the morning and fire up the grill. Mmmmmmmm.
- 1. Chicken
2. Ribs
3. Pork
4. Brisket
The brisket recipe is my Mom's.
Val's Brisket:
Have butcher cut off excess fat when you buy the meat.
Rinse with cold water
Take one package of Lipton Onion Soup Mix and smear it over one side of meat.
Open another package and spread it over the other side.
Lay in pan fat side down.
Add water to pan until there is approx. 1/8 inch in pan
Cover tightly with aluminum foil.
Cook at 350 for 3 hours.
Open carefully to avoid steam, stick fork into meat. If tender, remove from oven. If not tender, cook another 30 minutes and check again.
When done, open up and let steam out.
Take meat out of pan and put it in a container. We use a Tupperware type plastic container.
Add water to (original cooking) pan to make gravy - all that onion soup mix, meat drippings and bits and pieces make the gravy!
Pour a little gravy over the meat, cover it and place in the refrigerator overnight to cool. Put the rest of the gravy in a separate container and put that in the refrigerator too.
Slice the meat when cool. I use an electric slicer. Slices should be ~3/16" thick (no more than 1/4 "). You must slice the meat across the grain. If you slice it with the grain it will be tough and stringy - you won't like it and all your effort is wasted.
After slicing, put the meat back in a pan, pour the rest of the gravy over it, and heat in oven at 350 until hot.
Serve and enjoy!
We like white rice with the brisket. Be sure to pour the onion soup gravy over the rice too!
And less fun! I rarely do meat in the oven, but obviously when done right it can be delicious. Val's was a great example of that. I went to Lowe's today to get some hickory chunks, and was pleased to find that they now sell apple wood. They only have the bags of chips, but they work very well, too. I got 4 bags, but will stick to the hickory for the brisket.OZZIE4DUKE wrote: Of course, it has a completely different flavor than the smoked brisket, which is also good, and is far, far, far more tender!
Here's the best of both worlds.CameronBornAndBred wrote:And less fun! I rarely do meat in the oven, but obviously when done right it can be delicious. Val's was a great example of that. I went to Lowe's today to get some hickory chunks, and was pleased to find that they now sell apple wood. They only have the bags of chips, but they work very well, too. I got 4 bags, but will stick to the hickory for the brisket.OZZIE4DUKE wrote: Of course, it has a completely different flavor than the smoked brisket, which is also good, and is far, far, far more tender!
I was having some trouble getting my heat up in barrell, so after some googling found I'm supposed to be using full logs, even chunks will make the temp harder to reach. (I've got it temp now). Anyways..I'll be making a quick trip to the store to pick up a couple of wood bundles. In the summer, the heat has never been an issue, but with the cold temps I need a bit more to cross my 200 degree threshold. I've never used full logs before..but it makes lots of sense.CameronBornAndBred wrote: With the size of meat I have on there, I could have done it all in the barrell, but I love using the firebox because the wood goes in dry, no soaking needed.
The tenderness is what really amazed me about Val's Brisket. Darn near melt-in-your-mouth tender.OZZIE4DUKE wrote:And you don't have to fire up the smoker to make it, just the oven. Of course, it has a completely different flavor than the smoked brisket, which is also good, and is far, far, far more tender!devildeac wrote:Paging Ozzie for Val's beef brisket recipe which he served at one of the Brunchgates this year. Look at the recipe thread. It was magnificent.CameronBornAndBred wrote:That damn show made me so hungry last night. In the episode I watched, they were in a national competition in which they had to cookThe brisket had me so hungry and so wanting to grill something I couldn't stand it, and as fortune would have it my local IGA with the best butcher shop around had some very nice looking briskets on sale. I bought a 4 lb. slab, and TNT sent me a recipe which I'm looking forward to trying. Temps in the 30's tomorrow, but it will be around 220 in my smoker for a good while tomorrow. The meat is in the fridge now with a nice rub covering it, I'll wake up in the morning and fire up the grill. Mmmmmmmm.
- 1. Chicken
2. Ribs
3. Pork
4. Brisket
Gotta love a store that sells great cuts and meat and perfectly sized firewood and is 2 blocks away. Barrell heating up nicely now.CameronBornAndBred wrote:I was having some trouble getting my heat up in barrell, so after some googling found I'm supposed to be using full logs, even chunks will make the temp harder to reach. (I've got it temp now). Anyways..I'll be making a quick trip to the store to pick up a couple of wood bundles..CameronBornAndBred wrote: With the size of meat I have on there, I could have done it all in the barrell, but I love using the firebox because the wood goes in dry, no soaking needed.
Interesting CBB - I was thinking about you as I was I freezing my ARSSS off and looking at Temps of 600-700+ degrees on the my girls grilll and wondered how I could keep 250 degrees going... (not sure I know the answer).... but I think the oysters I made was O-Kay... but apparently not worth dying for.... Oh well.... then attempted to overachieve in other areas but apparently didn't make that happen either.. I will say that the beer that DD mentioned from England was fricking awesome, I had 2 and they (oatmeal stouts) my favorites now because of you, were amazing! I have to say after spending about 4 hours outside without jacket that IT IS COLD! Thank you kleenex!CameronBornAndBred wrote:I was having some trouble getting my heat up in barrell, so after some googling found I'm supposed to be using full logs, even chunks will make the temp harder to reach. (I've got it temp now). Anyways..I'll be making a quick trip to the store to pick up a couple of wood bundles. In the summer, the heat has never been an issue, but with the cold temps I need a bit more to cross my 200 degree threshold. I've never used full logs before..but it makes lots of sense.CameronBornAndBred wrote: With the size of meat I have on there, I could have done it all in the barrell, but I love using the firebox because the wood goes in dry, no soaking needed.
The oysters were delicious!cl15876 wrote:Interesting CBB - I was thinking about you as I was I freezing my ARSSS off and looking at Temps of 600-700+ degrees on the my girls grilll and wondered how I could keep 250 degrees going... (not sure I know the answer).... but I think the oysters I made was O-Kay... but apparently not worth dying for.... Oh well.... then attempted to overachieve in other areas but apparently didn't make that happen either.. I will say that the beer that DD mentioned from England was fricking awesome, I had 2 and they (oatmeal stouts) my favorites now because of you, were amazing! I have to say after spending about 4 hours outside without jacket that IT IS COLD! Thank you kleenex!CameronBornAndBred wrote:I was having some trouble getting my heat up in barrell, so after some googling found I'm supposed to be using full logs, even chunks will make the temp harder to reach. (I've got it temp now). Anyways..I'll be making a quick trip to the store to pick up a couple of wood bundles. In the summer, the heat has never been an issue, but with the cold temps I need a bit more to cross my 200 degree threshold. I've never used full logs before..but it makes lots of sense.CameronBornAndBred wrote: With the size of meat I have on there, I could have done it all in the barrell, but I love using the firebox because the wood goes in dry, no soaking needed.
could watch and listen to the game on TV while he grilled the oysters.Do you count a broiler as the oven? The best steaks I've ever had come from the broiler, not the grill. But my favorite steaks come from the grill. Go figure.CameronBornAndBred wrote:And less fun! I rarely do meat in the oven, but obviously when done right it can be delicious. Val's was a great example of that. I went to Lowe's today to get some hickory chunks, and was pleased to find that they now sell apple wood. They only have the bags of chips, but they work very well, too. I got 4 bags, but will stick to the hickory for the brisket.OZZIE4DUKE wrote: Of course, it has a completely different flavor than the smoked brisket, which is also good, and is far, far, far more tender!