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Whats On The Menu


phantomchic

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  • Member For: 10y 4m 27d
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And how has nobody found out his secret ingredient...all it would take is a scientist and a microscope, surely it cant be that hard. If they can find inconsistencies in your blood, surely they can find different ingredients on a piece of chicken lol

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  • 2 weeks later...
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  • Member For: 11y 1m 2d
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  • Location: Frankston, 3199

Got home today after a few beers moving a XR ute (1967 - not povo recent one) to get a paint job and decide it was a good idea to prep and cook above mentioned brisket..

(am only posting here because I was told "pics")

Prepped brisket

CMsOxj0.jpg

The Wagyu marbling (melts at body temperature - is what we (me) would pay more for)

gIgDnn4.jpg

With the rub (Tatonka Dust - if anyone wants to know)

OLfYapp.jpg

In the cooker - lots of hours to go. Over indirect lumps charcoal with hickory chunks for the smoke.

TlgyOC8.jpg

Next update will be at the carving (unless I remember to take a shot during the checking temps and "oooh - look how it's cooking" stages)

Is my first slow cook beef (have smoked a heap of fish) - Next shot could be me eating the final product or the dog eating the final product.

Edited by raband
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  • I'm getten too old for this s**t
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  • Member For: 10y 11m 21d
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  • Location: A big bridge over a river in South Australia

You have a bit of time before I come down to perfect your technique. .... What am I saying...bet it tastes fantastic

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  • WOT?
  • Moderating Team
  • Member For: 11y 1m 2d
  • Gender: Male
  • Location: Frankston, 3199

Temp reached - off the cooker

eU1PGTd.jpg

Cap removed (dicing the cap tomorrow and making a chilli)

qbe4Cdf.jpg

It's now sitting in an esky, wrapped in foil and a couple of towels to let it finish cooking and breaking down.

Yeah - we did a taste test.

"OGM - that is so good - that is so different from anything I've ever tasted" was one comment.

"woof, schlurple schlurple" was another.

"Do we have to let it sit for a couple of hours?" was mine.

Sad part about this cook is that it screams out to be served with zero fuss, on buns with easy salads and sauces on paper plates, while a quick, easy roast demands a full entourage of veggies (roasted, steamed and boiled), gravies and a sit down table with plates and cutlery.

Time for the meat to rest. Will post some pics in a couple of hours when it's carving time.

(humour me - I was asked for pics and it's my first proper long and slow cook)

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  • WOT?
  • Moderating Team
  • Member For: 11y 1m 2d
  • Gender: Male
  • Location: Frankston, 3199
Carved at 4am


Oh My God


No pics because the shots didn't do justice to the meat.


Why the hell isn't this a staple meal idea?


Out of this world.


Bacon used to be my favorite food/flavour


It has lost the throne.


That is it - nothing more to say - that should say it all.

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  • I'm getten too old for this s**t
  • Bronze Donating Members
  • Member For: 10y 11m 21d
  • Gender: Male
  • Location: A big bridge over a river in South Australia

Agree.

When you pick ya car up........ask 'm to hurry up and tell me to bring mine down coz - very serious now - you ARE cooking me dinner

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