Homemade Food Porn

[Farnsworth]

Ah, I see. I use a Pit Barrell Cooker for my smoking (which you hang the majority of meat you cook) those are just the hooks I used for hanging the slab. I love cooking on it and really want to try a full packer brisket sometime but there is just so much meat!

Ah, I see. Brisket is awesome but takes forever. Definitely need a whole Saturday or something similar.

I always do a full packer when doing brisko. Yes it's a lot of meat, but I feel like it comes out better. You do need a lot of people to eat it, so make friends! (I'll take some in Ankeny). And yes it does take all day, but that's why it's great for summer so you can invite a few buddies over for all day beers and some dicking around guy time.

 

[CY88CE11]

I always do a full packer when doing brisko. Yes it's a lot of meat, but I feel like it comes out better. You do need a lot of people to eat it, so make friends! (I'll take some in Ankeny). And yes it does take all day, but that's why it's great for summer so you can invite a few buddies over for all day beers and some dicking around guy time.

I did it for the first time when I took Thursday and Friday of March Madness off, and it was awesome. Having friends (and basketball) around really helps kill the time.

 

[NickTheGreat]

I always do a full packer when doing brisko. Yes it's a lot of meat, but I feel like it comes out better. You do need a lot of people to eat it, so make friends! (I'll take some in Ankeny). And yes it does take all day, but that's why it's great for summer so you can invite a few buddies over for all day beers and some dicking around guy time.

I always fill my smoker up and just freeze the leftovers (i have no friends)

Those Foodsaver type contraptions are perfect for this.

 

[Cyclones_R_GR8]

Those Foodsaver type contraptions are perfect for this.

Yes they are. I can smoke a whole pork loin in my Weber grill. Then you divide it into 4 and vacuum seal and freeze three of them.

 

[cyclonespiker33]

I got three meals from Hello Fresh because I was able to get it for $30. The pictures from my phone are too large to upload here but you can rest assured knowing they look just like the promotional pictures. I've made these two so far.

Herbs de Provence Chicken

Chicken Parm Salad

 

[cycloner29]

Ah, I see. Brisket is awesome but takes forever. Definitely need a whole Saturday or something similar.

Depending on when you want to eat, put in on the night before, put it at a lower temp and let it go all night. I've done 17 lb packers before and put them on at 6 pm the night before at 170 and let them go all night. The key is internal temp. I have a GMG with WiFi and love it. You can calibrate the temps and the food probe so all you have to look at is your phone and not the smoker. I like an IT temp of around 200. If it is at 180, let's say, and I need it done sooner after having it on the smoker all night, I will bump the smoker up to 350 or 400. This also helps give you more bark on it.

 

[CYCLNST8]

Alll prepared on the grill, baby.

 

[Cyclones_R_GR8]

Ah, I see. I use a Pit Barrell Cooker for my smoking (which you hang the majority of meat you cook) those are just the hooks I used for hanging the slab. I love cooking on it and really want to try a full packer brisket sometime but there is just so much meat!

Sunday I did a couple of flat iron steaks like a brisket. Just some salt, pepper & sugar and slow cooked to 198 with some hickory. Sliced like butter and you get that great beef flavor.
It's an option if you don't want to go full packer brisket. Could probably do it with flank steak as well.

 

[CYCLNST8]

Sunday I did a couple of flat iron steaks like a brisket. Just some salt, pepper & sugar and slow cooked to 198 with some hickory. Sliced like butter and you get that great beef flavor.
It's an option if you don't want to go full packer brisket. Could probably do it with flank steak as well.

No pics? I thought this was a porn thread...

 

[Tailg8er]

No pics, but I just tried the 'Fareway's own fresh daily ground beef' last weekend, and holy crap. Might be the best ground beef I've ever had.

People always talk about how great Fareway's meat is, I just assumed most over-exaggerate. I figured it'd be better than Hy-Vee's, but didn't expect it to be that good.

(Their chicken breast didn't knock my socks off, but it is just chicken. Trying some of their pork chops tonight)

 

[CYCLNST8]

No pics, but I just tried the 'Fareway's own fresh daily ground beef' last weekend, and holy crap. Might be the best ground beef I've ever had.

People always talk about how great Fareway's meat is, I just assumed most over-exaggerate. I figured it'd be better than Hy-Vee's, but didn't expect it to be that good.

(Their chicken breast didn't knock my socks off, but it is just chicken. Trying some of their pork chops tonight)

Meh. Their meat's not that great after they've made you wear a paper hat for six years.

 

[scyclonekid]

Last night fried chicken and waffles with a fried egg on top and my inlaws maple syrup from their trees they make drizzled over the top delicious.

 

[scyclonekid]

Windsor chops from our locker in Atlantic Iowa on the weber charcoal grill amazing.

 

[CYCLNST8]

Pics, people. Pics. Or it's not porn.

 

[cydline2cydline]

Meh. Their meat's not that great after they've made you wear a paper hat for six years.

That's what she said...

Sunday I did a couple of flat iron steaks like a brisket. Just some salt, pepper & sugar and slow cooked to 198 with some hickory. Sliced like butter and you get that great beef flavor.
It's an option if you don't want to go full packer brisket. Could probably do it with flank steak as well.

Thanks for the advice! I've go a couple flat iron's in the freezer I could do. Might be the first trial run option.

 

[JP4CY]

Brisket a couple weeks ago.

 

[CYCLNST8]

Fish tacos n dirty rice washed down with a margarita. Slept like a baby last night.

 

[CYCLNST8]

Brisket a couple weeks ago.

 

[Cardinal2001]

I did pulled pork shoulder on the Pit Barrell (sorry, no pics, I'll remember next time) and made brats with the other one (2 pack from Sams). Awesome flavor!

But the real goodness came when I made up tacos from a pound of that pulled pork. Just plain old package spice, but the flavor from the pulled pork made the best soft shell tacos for a quick weekday meal.

Just an idea for that leftover brisket/pork butt you might have. Use the meat like you would ground beef in anything else.

 

[Cardinal2001]

Plus that brisket/pulled pork is usually less per pound than ground beef.