Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

[JoyfulNoise]

YUM!!!

I have a local pizza shop that does 30+ micro brews on tap and they take suggestions. I'll have to see if they'll put that one in their mix ...

 

[aggiewonder]

Their Buried Hatchet Stout is better.

[emoji23][emoji23][emoji23]

 

[JoyfulNoise]

Picked this one up -

The Otra Vez is quite refreshing.

 

[salty87]

^ grocery list now updated, never seen that before.

 

[JoyfulNoise]

It goes well with beer can chicken -

Although, it's not really beer in the Sittin' Chicken holder - pineapple juice!!

Mmmmmm, mmmmmmm moist

 

[ctrav]

tasty looking bird...

 

[Brentr]

I will have to look for that

 

[aggiewonder]

Dinner is getting near:

 

[JoyfulNoise]

Tonight's dinner was seasoned tilapia (I know, I know, it's the chicken nugget of the fish world...) with fresh black olives (I get them locally grown and cured) and grape tomatoes. I also added a dash of fresh lime juice as my Persian lime tree is full of ripe fruit -

The River Ryed beer was a nice strong compliment to an otherwise lightly flavored meal....

 

[aggiewonder]

Tonight's dinner was seasoned tilapia (I know, I know, it's the chicken nugget of the fish world...) with fresh black olives (I get them locally grown and cured) and grape tomatoes. I also added a dash of fresh lime juice as my Persian lime tree is full of ripe fruit -

The River Ryed beer was a nice strong compliment to an otherwise lightly flavored meal....

Looks yummy.

 

[JoyfulNoise]

I'm doin' it!!

Make Pastrami: Close to Katz's Recipe

I've got a 4.67lbs brisket flat vacuum sealed and corning/curing in the fridge as we speak and so next week I'll smoke it and then steam it to make some NYC style pastrami. There will be fresh rye bread from a local bakery, a large dill pickle and plenty of spicy brown mustard .... I'm already drooling in anticipation ???

 

[pooldv]

Wow! Lookit that! Mmmmm

 

[Brentr]

DW want my famous Boursin stuffed burgers so I will be doing some on the grill this weekend

 

[Brentr]

Prep work my famous naked chicken wings:cheers

Lime and Cojita (using Parmesan cheese instead) Roasted Corn

Boursin cheese stuffed burgers

 

[Brentr]

I just realized I did not post a final image, enjoy

 

[Lykly]

I'm doin' it!!

Make Pastrami: Close to Katz's Recipe

I've got a 4.67lbs brisket flat vacuum sealed and corning/curing in the fridge as we speak and so next week I'll smoke it and then steam it to make some NYC style pastrami. There will be fresh rye bread from a local bakery, a large dill pickle and plenty of spicy brown mustard .... I'm already drooling in anticipation ???

Waiting.........

 

[pooldv]

Hey, I found a few pics worthy of this thread!

Beer

Lobster rolls, crab cake sammies and beer

Pork trifecta

Bacon cheeseburger casserole x2 and smoked tuna dip

And a toad

 

[JoyfulNoise]

Waiting.........

So it's been "corning" for 7 days now. The next step is to soak it overnight to desalinate it. I'll pull it out of the fridge after the kids go to sleep tonight and put it in a large dish with fresh water. It'll go back into the fridge while it soaks. While the brisket is soaking, I'll mix up my rub according to meathead's recipe. The next image you see will be a rubbed brisket. He does suggest letting the rub sit on the brisket overnight in the fridge before smoking it so there's at least another day or two wait before I get to the smoker. I figure I'll probably smoke it Saturday morning.

In the meantime, here's a tray of Danny's favorite Brussels sprout recipe (no sausage, just bacon) and the meal it went with -

 

[pooldv]

Yeah, I need to make some Brussels, it's been a while.

 

[Brentr]

DW makes great brussel sprouts. She also used bacon and sometimes prosciutto.