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Okra and tomatoes. My wife and kids don’t care for it so I usually get it all to myself over a week or so. Fresh tomatoes are quite nice in the summer in Louisiana. One of my favorite recipes from my favorite cookbook.
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Quoted from seeburg220:Tried smoking a brisket. Not bad, but too dry, despite pulling it off at 203F. Will try again in a month. [quoted image][quoted image][quoted image]
Your bark is nice. I’m not a professional, but really enjoy smoking brisket.
It looks like you meat is pretty close to your heat source. Is that just a camera angle that makes it appear that way? Is that a smoker?
Either way, don’t give up.
Low and slow for the win. I often do 225 for 12-16 hours. I put mine over a water pan as well. Be sure to let it rest after also.
Quoted from seeburg220:Thanks. If it hadn't been dry, it would have been a win, as the flavor was good.
I used my Weber kettle grill and the "charcoal snake method", after watching many you tub videos on it. I cooked at 250F and wrapped it in paper once the meat hit 170F and cooked it until 203F. I spritzed it every 45 minutes until it was wrapped. It then rested in a cooler for 2 hours, then 1 hour in the open before slicing. Cook time was 10 hours, total time 13 hours. 8lb brisket. I will try again next month.
Don’t give up. I looked up the snake method, that’s a pretty cool idea.
My first smoker was a Weber Smokey Mountain. I literally chose that model because of the great online community.
I’m trying a new recipe for crawfish etouffee.
This is from my favorite cookbook.
This first picture is what we call the “trinity” in Louisiana. Celery, bell pepper and onions melted in a stick of butter.
Second picture is near done, adding the parsley and green onion.
Last one is plated with white rice.
The biscuit was an afterthought and doesn’t really go with the dish.
Are there any Thanksgiving Turkey smokers here?
This is my go to method.
https://www.virtualweberbullet.com/whole-turkey-apple-brine/
I have two 18lb turkeys going into the apple-brine tonight. I rarely cook with anything sweet like apple juice, but this is delicious and leaves no sweet taste in the meat. One turkey for the meal, one for take home snacks and the Gumbo.
Quoted from punkin:No one asked why i called it Cambodian Chicken.......
The answer is in the photo.
Don’t know the answer but it looks delicious!
Cooking with my son’s Scout troop.
Dutch oven peach cobbler and foil pack dinners with sausage, potatoes etc.
Last one is me with my son.
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Wife made her first apple pie (nailed it!)
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