THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[Paladin]

I put a brisket on the smoker at 6:45 this morning and left it there for just about 11 hours at 225º to 265º. I found it to be 'as tender as a mother's love' and with a great flavor. A good fat layer across the top is a big plus.
We are off to church and will chow down on it when we get back home.

Ray

[cudgee]

I put a brisket on the smoker at 6:45 this morning and left it there for just about 11 hours at 225º to 265º. I found it to be 'as tender as a mother's love' and with a great flavor. A good fat layer across the top is a big plus.
We are off to church and will chow down on it when we get back home.

Ray

Fat Is Flavour.

[zp4ja]

Been awhile All! Been busy smoking and cooking during my hiatus. Here are some pics.

Hope all of you and yours are well.

[zp4ja]

My spritz mix (every hour). I don't do the 321 rib method as some do. No wrap or sauce. Just dry rub and spritz.

[zp4ja]

And some slow roast chuck roast. I take it to 195 IT. Blind taste (or visually) just like brisket...

[cudgee]

My spritz mix (every hour). I don't do the 321 rib method as some do. No wrap or sauce. Just dry rub and spritz.

And using Frank's, one of the great American imports into this country. I use the Red Hot Wings Buffalo.

That Brisket looks sensational. Why would anyone want to be a Vegan.

[Eustace]

Chicken tikka masala

[zp4ja]

Looks delicious Eustace.

Franks Hot is great stuff cudgee! Use it quite a bit. Adds some zing and flavor but not overwhelming.

Jerry

[zp4ja]

Giving beef tongue a try on the smoker.

Peeling the skin with the tastebuds was a pain in the rear. Boil one hour to pull and cut it off.

Ate it many times. A staple appetizer for the Basque people in my town. A delicacy of sorts.

They likely don't smoke it. Oven or crock is my guess.

Jerry

[zp4ja]

End result. Extremely tender and tasty. Great beef part.
Too expensive for a large scale meal for me but a nice treat.

Jerry

[cudgee]

End result. Extremely tender and tasty. Great beef part.
Too expensive for a large scale meal for me but a nice treat.

Jerry

Even looks tender in the photos.

[cudgee]

Making some Meatloaf for tonight's dinner, a simple recipe i found online from an American lady, was her Grandmothers recipe, will see how it goes.

[zp4ja]

Nice cudgee! Love a good meatloaf. Looks like some good ingredients.
I love onion and peppers.

Jerry

[cudgee]

Nice cudgee! Love a good meatloaf. Looks like some good ingredients.
I love onion and peppers.

Jerry

Was good, very moist, i did not have some of the ingredients so i improvised, but came out really nice. Will be good cold too.

[Eustace]

Was good, very moist, i did not have some of the ingredients so i improvised, but came out really nice. Will be good cold too.

You can try the Bulgarian version "Stephanie roll" next time

[zp4ja]

That looks delicious cudgee! I love the pickled jalapeños as well.
Cooking usually has improvisation and experimentation involved when I do it. A variable that makes it enjoyable.

Jerry

[zp4ja]

First try at pork belly burnt ends. Will try curing bacon another time. Was a 10 ponder at 3 bucks a pound at the chefs store. Still have half of it left.
Cooking like brisket burnt ends.

Used Meat Church Honey Hog Rub and black pepper. No dog in this fight but I have tried most of their rubs, other companies and my homemade rub. Meat Church has the best you can find if not your own. Holy Cow is my default rub. My experience. YMMV!

Jerry

[cudgee]

First try at pork belly burnt ends. Will try curing bacon another time. Was a 10 ponder at 3 bucks a pound at the chefs store. Still have half of it left.
Cooking like brisket burnt ends.

Used Meat Church Honey Hog Rub and black pepper. No dog in this fight but I have tried most of their rubs, other companies and my homemade rub. Meat Church has the best you can find if not your own. Holy Cow is my default rub. My experience. YMMV!

Jerry

[zp4ja]

Ever cooked this cudgee? My first try. Will do again. Price per pound compared to bacon is huge.

Some of the fat rendered off. Rare that I use bbq sauce but used "Old Kentucky" and a big stick of butter. Sauce caramelized. Really tasty!!!!! Moist yet firm considering the amount of fat before cooking.
Contemplating how do the half slab I have left.

Pic 1 to 4...
Off smoker.
Seasoned and sauced.
Cooking.
Finished product.

Jerry

[cudgee]

Ever cooked this cudgee? My first try. Will do again. Price per pound compared to bacon is huge.

Some of the fat rendered off. Rare that I use bbq sauce but used "Old Kentucky" and a big stick of butter. Sauce caramelized. Really tasty!!!!! Moist yet firm considering the amount of fat before cooking.
Contemplating how do the half slab I have left.

Pic 1 to 4...
Off smoker.
Seasoned and sauced.
Cooking.
Finished product.

Jerry

Never even heard of this before. But man it looks good. Can only imagine how good it must taste.

[cudgee]

Pancakes for Pancake Tuesday, you may also know them a Flap Jacks i think.

[Paladin]

Mornin' guys and gal. Fat Tuesday today and I may have a pancake with some sugar free syrup this morning at Men's Devotional Breakfast.
It is a warm 61º right now and it got to about 87º yesterday. I expect it'll do about the same today.
Nothin' else much going on right now. I do have a Show this coming weekend and it is in a new location. It will be in Temple, nearly 60 miles north of here.
I hope you all have a great day today.

Ray

[zp4ja]

Reverse sear Tri-tip off the smoker just now.

Hope you all are well.

Jerry

[cudgee]

Reverse sear Tri-tip off the smoker just now.

Hope you all are well.

Jerry

Reverse sear Tri-Tip. Now you are talking, my favourite cut of meat.

[zp4ja]

Hey cudgee. Agreed. One of my favorite cuts.
I smoked to 115 or 120 defrees IT and broil both sides in oven at 500 degrees for about 5 minutes per side. Comes off around 135 to 140 IT. Half hour rest is critical.

Hope life is well.

Jerry