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Feb 5th, 2020
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What’s cooking this weekend? #7517785 05/22/19 06:16 PM
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68rustbucket Offline OP
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Just made a run to HEB picked up some meat to cook this weekend. An 11lb prime brisket that will hit the smoker tomorrow. 1 rack of baby back ribs, couple 2 packs of armadillo eggs, and a prime ribeye steak for Sunday. Should have some good leftovers to take with me when I head out of town for work next week.


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7517789 05/22/19 06:18 PM
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Smoking a brisket Friday, a portion of that will be turned into brisket chili for frito pies this summer when we go to the frio and coast.

One day on the weekend I am thinking about a parmesan crusted redfish topped with a shrimp creole sauce.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: What’s cooking this weekend? [Re: Herbie Hancock] #7517794 05/22/19 06:20 PM
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Originally Posted by Herbie Hancock
Smoking a brisket Friday, a portion of that will be turned into brisket chili for frito pies this summer when we go to the frio and coast.

One day on the weekend I am thinking about a parmesan crusted redfish topped with a shrimp creole sauce.


So you grind the brisket after cooking?


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7517799 05/22/19 06:23 PM
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Originally Posted by 68rustbucket
So you grind the brisket after cooking?


Nope cut into cubes.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: What’s cooking this weekend? [Re: 68rustbucket] #7517870 05/22/19 08:41 PM
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Pot roast in the oven now. Leftovers Saturday night. Tenderloin Sunday night. Neighbors Monday.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7517893 05/22/19 09:07 PM
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Maybe a brisket or some ribs

Re: What’s cooking this weekend? [Re: 68rustbucket] #7517904 05/22/19 09:20 PM
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Ribs for sure, might go look for a brisket too.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7517918 05/22/19 09:41 PM
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Bunch of family coming to lake...not sure exactly what we’re having but told my son to bring meat from his butcher in Houston and that I’d reimburse him. Hope he don’t hurt the ol man too bad. Probably shoulda kept my mouth shut loco_too

Re: What’s cooking this weekend? [Re: majekman] #7517936 05/22/19 10:02 PM
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Shrimp and oyster gumbo, boiled crabs, axis strap, axis burgers, corn on the Cobb, fried okra, alligator sauce piquant.
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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518077 05/23/19 02:13 AM
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I have the old recipe for Bourbon Street Steaks I got from Steak and Ale years ago. I always liked those. I might do some this weekend.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518185 05/23/19 11:08 AM
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Saturday will be doing some Baby Back Ribs with fresh Corn on the Cob and a Cucumber Salad.
Pool party Sunday with burgers, dogs and brats. Chips and potato salad for sides.
Adult beverages both day and a big batch of margaritas on Sunday.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518298 05/23/19 02:10 PM
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Boiling a couple sacks of crawfish, and making a shrimp & sausage sauce piquant.

Re: What’s cooking this weekend? [Re: 68rustbucket] #7518413 05/23/19 03:50 PM
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Brisket went on the smoker at 7:00 this morning
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I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518521 05/23/19 06:45 PM
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Looking good 68 RB ... I'm going to do one this weekend I think.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518567 05/23/19 08:18 PM
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Wrapped in butcher paper at 2:00. It has broken through the stall, it’s now 170°.


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518681 05/23/19 11:13 PM
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That looks great.... cheers


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518682 05/23/19 11:13 PM
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Greatness.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518693 05/23/19 11:21 PM
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So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518718 05/23/19 11:43 PM
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Originally Posted by 68rustbucket
So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?



Wiggle it. Is it jelly?


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518721 05/23/19 11:49 PM
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Originally Posted by 68rustbucket
So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?


Yes although 172 on the flat won’t be done. Getting close on the point.

Last edited by HoldPoint; 05/23/19 11:49 PM.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518726 05/23/19 11:58 PM
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Unwrapped and probed like butter. Temps were higher, 205 point and 193 on flat. It’s resting now.


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: bigbob_ftw] #7518731 05/24/19 12:05 AM
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Originally Posted by bigbob_ftw
Originally Posted by 68rustbucket
So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?



Wiggle it. Is it jelly?


Yes


I'll pray for your goat.
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518797 05/24/19 01:25 AM
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Originally Posted by 68rustbucket
Unwrapped and probed like butter. Temps were higher, 205 point and 193 on flat. It’s resting now.

up...should be perfect after a little rest..... cheers food


Originally Posted by Sneaky
I believe in science and I’m an insufferable dickhead
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: What’s cooking this weekend? [Re: 68rustbucket] #7518806 05/24/19 01:34 AM
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Originally Posted by 68rustbucket
Originally Posted by bigbob_ftw
Originally Posted by 68rustbucket
So the point is 192° and the flat is 172°. I’m thinking I should pull and probe for tenderness. Any opinions?



Wiggle it. Is it jelly?


Yes


Pull it and let it rest. You got this.


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Re: What’s cooking this weekend? [Re: 68rustbucket] #7518827 05/24/19 01:55 AM
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Point was 205°, flat was 190ish. It was really good flavor, didn’t pass the pull test on flat slices. QuaRter inch slices weren’t tough, but could have been more tender. Just didn’t want to dry it out. Will be better when reheated. Point was extremely juicy. Already sliced, vacuum sealed, and in the deep freeze.

Baby backs and a ribeye on Sunday. Easy stuff.


I'll pray for your goat.
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