Woolgoolga
Quoted from Bax1:Where's the fish?
Lobster, prawns and scallops. Bought them all in the fish shop.
(Topic ID: 265617)
Quoted from golfingdad1:Damn....out of Propane on the Flat Top Blackstone .
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If you want a cheap spare, grab the next rusted out propane tank your neighbor leaves on the curb. Wal-mart will take them as a refill exchange.
Quoted from mcluvin:If you want a cheap spare, grab the next rusted out propane tank your neighbor leaves on the curb. Wal-mart will take them as a refill exchange.
I learned this the hard way years ago. Bought a new grill and a new propane tank, went to get it filled at Lowe's. I realized it was an exchange when they handed me a full rusty old one. Lesson learned, oh well.
Quoted from Shredso:I learned this the hard way years ago. Bought a new grill and a new propane tank, went to get it filled at Lowe's. I realized it was an exchange when they handed me a full rusty old one. Lesson learned, oh well.
A gas station near me used to fill propane tanks, was like $5.00 I think.
About the time they stopped doing that was when all this exchange stuff started, and I said hell no, the price was a lot higher for exchange, so I only use charcoal now.
And normally 2 times a year Lowes has charcoal for a great deal, but not in 2020, it was only a tad less during the sale price days.
Anyway, I love this thread, thanks everyone for the pics that are so awesome!
Quoted from Shredso:I learned this the hard way years ago. Bought a new grill and a new propane tank, went to get it filled at Lowe's. I realized it was an exchange when they handed me a full rusty old one. Lesson learned, oh well.
Yeah, once you’ve got a good tank, better to get them refilled. I usually have good luck scoping out the tanks beforehand and asking to pick the one I want. Always check the date on the collar. They have to be recertified every few years or places won’t refill them.
Saint Leonard, MD
I actually thought it was a stroke of genius when they came out with the propane tank exchange years ago in my area. Personally it gave me many more places to pickup a full tank 7x24x365 along with no more waiting for the high school kid at the gas station to fill your empty. A win, win, win, with no issues or problems with the 100 or so tanks I’ve received in the exchange so far.
Quoted from tuffano:I actually thought it was a stroke of genius when they came out with the propane tank exchange years ago in my area. Personally it gave me many more places to pickup a full tank 7x24x365 along with no more waiting for the high school kid at the gas station to fill your empty. A win, win, win, with no issues or problems with the 100 or so tanks I’ve received in the exchange so far.
When you do that exchange, they aren't really giving you a full tank. Blue Rhino gives you a 3/4 full tank as do most others. I love it for exchanging a rusted out tank, but I'd hate to exchange a brand new empty for some of the tanks I've received.
Anyway...these are pretty good for a little get together with family or friends to watch a B-Ball game if you’re thinking of doing so this weekend. Leftovers even reheat nicely in the oven for the next days lunch, but rarely are there leftovers 
And some of the fantastic meats I see posted in this thread would be awesome versus roast beef or ham.
29518BBF-705B-4F46-A4D7-33F04DE05234 (resized).jpegD71C3AAA-4199-44E4-A149-EC7D7FDEF7B9 (resized).jpegQuoted from tuffano:Anyway...these are pretty good for a little get together with family or friends to watch a B-Ball game if you’re thinking of doing so this weekend. Leftovers even reheat nicely in the oven for the next days lunch, but rarely are there leftovers
And some of the fantastic meats I see posted in this thread would be awesome versus roast beef or ham.[quoted image][quoted image]
Sounds tasty!!!
Quoted from Spyderturbo007:Anyone have any clue how long it might take to smoke a 11lb brisket at around 225 degrees?
I’ve followed this guide and it’s come out great, brisket can vary time wise, even if the same weight. Just use a thermometer and it’s pretty fool proof.
I havent done "traditional english" fish 'n chips in quite a while. The deep frying creates too much smell. Early summer though.. With windows wide open and etc
Quoted from mtn-:I havent done "traditional english" fish 'n chips in quite a while. The deep frying creates too much smell. Early summer though.. With windows wide open and etc
grab a cash iron skillet and put it on the grill. I won't fry or even cook fish in the house. has to be outside, so I do just put a cast iron skillet on the grill
Quoted from punkin:That's a shallow/pan fry. I'll often do an oven bake
grab a cash iron skillet and put it on the grill. I won't fry or even cook fish in the house. has to be outside, so I do just put a cast iron skillet on the grill
Yep. Unfortunately its still winter and snow here. 
I picked up this brisket from a guy I purchase meat from once a year when they process one of their Scottish Highland Cattle. It’s not cut the same way you’d get if you grabbed one from a butcher shop, but it’s close enough for me.
She just went on and will spend about 8h on the smoke before getting wrapped. See you all tomorrow.
Quoted from punkin:Definitely have the makings of tonight's episode of fish and chips, we'll have to see how it expands after a joint though.
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It's a tough life when the prawns are bigger than the lobsters.
I love seeing some food outside of my USA comfort zone.
Those shrimp (prawns?) are huge! I've never had lobster outside of New England (Maine lobster). I've also never seen canned potatoes. I've had a seafood craving lately and that looks delicious, keep posting!
Quoted from punkin:Definitely have the makings of tonight's episode of fish and chips, we'll have to see how it expands after a joint though.
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It's a tough life when the prawns are bigger than the lobsters.
Damn, those are huge.
After 8h of smoke she’s all ready for the wrap. I’ll be back in about 8-12h for the big reveal.
You can tell by the shape it’s not your traditional cut, but it’s a pasture raised, grass fed Scottish Highland cow that was raised locally, so I’m not going to complain.
Wish me luck! It’s only my 3rd brisket and the previous time I tried to smoke one my pellet grill went crazy and caught on fire (literally).
Quoted from Spyderturbo007:After 8h of smoke she’s all ready for the wrap. I’ll be back in about 8-12h for the big reveal.
You can tell by the shape it’s not your traditional cut, but it’s a pasture raised, grass fed Scottish Highland cow that was raised locally, so I’m not going to complain.
That's the reason i fell in love with butchery and chacuterie for a hobby.
You can pull a pig to bits and cut it any damn way you please because you are not trying to maximise the per kilo value or make it look enticing in a shop window.
Want meatier ribs and thinner belly? Want your loin chops with just a handle and no spine, fuck, want them with no bone at all?
Well, in back with a brisket report. Things are not going as planned. It was tightly wrapped in butcher paper at 7am after 8h of smoke. I put it back on the smoker at 235 degrees and the temp was 152 in the middle of what should be the flat.
That was almost 10h ago and I’m sitting at 167.
Quoted from Spyderturbo007:Well, in back with a brisket report. Things are not going as planned. It was tightly wrapped in butcher paper at 7am after 8h of smoke. I put it back on the smoker at 235 degrees and the temp was 152 in the middle of what should be the flat.
That was almost 10h ago and I’m sitting at 167.
could it be due to having the thermometer poking through? I haven't done brisket but when I do pork and wrap gotta make sure it is tight and no leakage.
I pretty sure it isn’t. I just checked the smoker thermometer to make sure I wasn’t running cooler than it reported and it’s right on. Checked the brisket in a different place with my calibrated Thermopen, same reading as the probe that’s in it now.
I think I’ve just hit the longest stall ever. I’m considering pulling it, wrapping in foil and kicking up the temp to 275-300. But for now, I’ll just have a piece of pizza while I wait and see.
Quoted from Spyderturbo007:I think I’ve just hit the longest stall ever. I’m considering pulling it, wrapping in foil and kicking up the temp to 275-300.
275 is fine to cook bbq brisket at.
I wouldn’t go to 300 myself.
That cut sure looked good.
Quoted from Spyderturbo007:I pretty sure it isn’t. I just checked the smoker thermometer to make sure I wasn’t running cooler than it reported and it’s right on. Checked the brisket in a different place with my calibrated Thermopen, same reading as the probe that’s in it now.
I think I’ve just hit the longest stall ever. I’m considering pulling it, wrapping in foil and kicking up the temp to 275-300. But for now, I’ll just have a piece of pizza while I wait and see.
I'd be tempted. That cut looks like mostly flat. I like brisket, but pork but is so much cheaper, quicker, and way more forgiving....
Good luck!
Quoted from mcluvin:I'd be tempted. That cut looks like mostly flat. I like brisket, but pork but is so much cheaper, quicker, and way more forgiving....
Good luck!
You assessment is pretty much spot on. She came off about 20 minutes ago just shy of a 24h cook. I’m staying up until midnight to try it. I’ve waited this long I’ll wait a little longer.
Might be late to work tomorrow but I have priorities.
I actually have veggie/vegan days atleast 2 days a week because Im trying to loose a few kilos and also because of bad DNA. However Im a strong believer in treating yourself sometimes!
Hell, in the weekdays I even switched from beer to white wine. Haha.
Shrimp and Lobster sauce is one of my favorite Chinese takeout dishes. This seems to vary quite a bit regionally, this is the New England version, or maybe just the MA version, not sure. I find the soupy lighter colored version appalling, but that is probably because I grew up with this. It is stupid easy to make, basically tacos but instead of beef use ground pork and instead of taco seasoning use black bean sauce. I didn't use nearly the amount of water they called for in the recipe.
https://www.food.com/recipe/kowloons-lobster-sauce-from-kowloons-of-new-england-ma-92593
I cooked the shrimp separately. I've been tossing the shrimp in the Tony Chachere Bold Creole and tossing it on the cast iron for a couple minutes.
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