3 weeks off the comp trail..What do I cook?
- Thread starter Big Poppa
- Start date
RickB
New member
Yea Brisket here too!
A 5# brisket flat rubbed with onion and garlic power and thyme.
Into the fridge for 8 hours and then into some coca-cola for another 8 hours.
Onto the Mak for 2 hours of smoke
Off the Mak ready to sear
Seared and ready for a braise
Here we go. The coke marinade and some beef broth and a little extra coke. Add a bunch of onions and cook at 325 for 3 hours.
Pull and let rest for 30 minutes
Make some gravy out of the braising liquid and serve. Some Carolina coleslaw , roasted baby taters and fresh sliced tomato.
Enjoy!
A 5# brisket flat rubbed with onion and garlic power and thyme.
Into the fridge for 8 hours and then into some coca-cola for another 8 hours.
Onto the Mak for 2 hours of smoke
Off the Mak ready to sear
Seared and ready for a braise
Here we go. The coke marinade and some beef broth and a little extra coke. Add a bunch of onions and cook at 325 for 3 hours.
Pull and let rest for 30 minutes
Make some gravy out of the braising liquid and serve. Some Carolina coleslaw , roasted baby taters and fresh sliced tomato.
Enjoy!
NorCal Smoker
Member
Balsamic glaze/Money Tri Tip, Desert Gold Shrimp, and BPS Broccoli
Nothing special tonight, but at least I have a chance to cook. Started with a choice Tri Tip from Costco with some balsamic glaze from BPS and Money rub. Everything all rubbed together:
Combined Shrimp with Desert Gold, EVOO, and lemon juice, then let rest in fridge:
Tri Tip on the MAK at 275°F until IT of 110°F, then flipped:
Pulled tri tip much higher IT than normal trying to make the other half happy. Pulled at 150°F+. Raised MAK to 325°F, then put BPS broccoli and shrimp on frogmats. See BPS video for broccoli, but basically broccoli, EVOO, salt, pepper, lemon juice, and garlic. Left on the MAK for about 15 minutes:
Shrimp and Broccoli all done and on the table:
All plated with tri tip and beans:
This was real good. Thanks for looking!
Nothing special tonight, but at least I have a chance to cook. Started with a choice Tri Tip from Costco with some balsamic glaze from BPS and Money rub. Everything all rubbed together:
Combined Shrimp with Desert Gold, EVOO, and lemon juice, then let rest in fridge:
Tri Tip on the MAK at 275°F until IT of 110°F, then flipped:
Pulled tri tip much higher IT than normal trying to make the other half happy. Pulled at 150°F+. Raised MAK to 325°F, then put BPS broccoli and shrimp on frogmats. See BPS video for broccoli, but basically broccoli, EVOO, salt, pepper, lemon juice, and garlic. Left on the MAK for about 15 minutes:
Shrimp and Broccoli all done and on the table:
All plated with tri tip and beans:
This was real good. Thanks for looking!
Chili Head
New member
Nice job fellas!
Rick..how sweet was the brisket? Or did the coke just help break it down?
Rick..how sweet was the brisket? Or did the coke just help break it down?