rps Posted January 31, 2020 Posted January 31, 2020 My wife and i went to the "fancy" dining room of where we live. We do this to use up the meal "allowance." Braised quail was on the menu. What we were served was roasted and so tough we gave up and took it home. I took the quail and put it into a slow cooker with traditional stock veg. 4 hours later I had tender meat and a tasty broth. Tonight i made quail and pea risotto. Good stuff. nomolites and MOPanfisher 2
ness Posted January 31, 2020 Author Posted January 31, 2020 7 hours ago, rps said: My wife and i went to the "fancy" dining room of where we live. We do this to use up the meal "allowance." Braised quail was on the menu. What we were served was roasted and so tough we gave up and took it home. I took the quail and put it into a slow cooker with traditional stock veg. 4 hours later I had tender meat and a tasty broth. Tonight i made quail and pea risotto. Good stuff. Nice save! John
MOPanfisher Posted February 1, 2020 Posted February 1, 2020 Again since breakfast doesbt get enough representation here. Started out as a 3 egg omelette, but my little omlette pan don't handle that much egg well so I added the Mexican blend cheese, and diced up deli roast beef and sort of scrambled it for a while, then smoothed it all back out and let it turn into a scramlet. A few scoops of fresh pico. Couples pieces of white bread toast with raspberry preserves and its breakfast time. tho1mas, rps and Terrierman 3
ness Posted February 1, 2020 Author Posted February 1, 2020 3 hours ago, MOPanfisher said: Again since breakfast doesbt get enough representation here Agree -- I never think to do it...but did today John
MOPanfisher Posted February 1, 2020 Posted February 1, 2020 Pitmasters, I need your expeetise! Brisket is NOT my strong suit, but I found a brisket from the last time we butchered buried in the freezer. Planning on attending a Super bowl Party tomorrow at a friend's house and I am hoping to make a batch of burnt ends. The brisket isn't huge but is a decent size, and is thawed and covered in brisket rub chilling in a bag hanging in my shop. I am debating on putting it on last thing tonight and set the electric smoker at 200 and walk away till daylight, OR I get up early at daylight and put it on at 225. I know the magic temp for brisket is 203. The rest of the plan involves cutting the whole brisket ( not just the point), into 2 inch cubes or so, shoot some home made bbq sauce on them and sprinkle with some more rub and then into a foil pan and back into the smoker for an hour or so. I know they won't have that black stick burner look but am hoping for tender and tasty. So over night or start early tomorrow, or drink whiskey and punt? snagged in outlet 3 1
Mitch f Posted February 1, 2020 Posted February 1, 2020 10 minutes ago, snagged in outlet 3 said: Oh @Mitch f That’s the cheapest I’ve ever seen those "Honor is a man's gift to himself" Rob Roy McGregor
rps Posted February 1, 2020 Posted February 1, 2020 1 hour ago, MOPanfisher said: Pitmasters, I need your expeetise! Brisket is NOT my strong suit, but I found a brisket from the last time we butchered buried in the freezer. Planning on attending a Super bowl Party tomorrow at a friend's house and I am hoping to make a batch of burnt ends. The brisket isn't huge but is a decent size, and is thawed and covered in brisket rub chilling in a bag hanging in my shop. I am debating on putting it on last thing tonight and set the electric smoker at 200 and walk away till daylight, OR I get up early at daylight and put it on at 225. I know the magic temp for brisket is 203. The rest of the plan involves cutting the whole brisket ( not just the point), into 2 inch cubes or so, shoot some home made bbq sauce on them and sprinkle with some more rub and then into a foil pan and back into the smoker for an hour or so. I know they won't have that black stick burner look but am hoping for tender and tasty. So over night or start early tomorrow, or drink whiskey and punt? I would go the put it on tonight and check it in the morning route. MOPanfisher 1
Mitch f Posted February 1, 2020 Posted February 1, 2020 1 hour ago, MOPanfisher said: Pitmasters, I need your expeetise! Brisket is NOT my strong suit, but I found a brisket from the last time we butchered buried in the freezer. Planning on attending a Super bowl Party tomorrow at a friend's house and I am hoping to make a batch of burnt ends. The brisket isn't huge but is a decent size, and is thawed and covered in brisket rub chilling in a bag hanging in my shop. I am debating on putting it on last thing tonight and set the electric smoker at 200 and walk away till daylight, OR I get up early at daylight and put it on at 225. I know the magic temp for brisket is 203. The rest of the plan involves cutting the whole brisket ( not just the point), into 2 inch cubes or so, shoot some home made bbq sauce on them and sprinkle with some more rub and then into a foil pan and back into the smoker for an hour or so. I know they won't have that black stick burner look but am hoping for tender and tasty. So over night or start early tomorrow, or drink whiskey and punt? Approx 45-60 minutes per pound on a pellet grill at 225...at 200 maybe 60-70 minutes per pound. I assume you’re not wrapping it at 160? "Honor is a man's gift to himself" Rob Roy McGregor
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