Luckylies

mystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitallmystupidbuttsinastall170fIhateitall

uh, wouldn't that make it more of a pastrami variation?

Okay ya'll got two butts for sat. start brining on fri. afternoon. I'm thinking of doing a little injection experiment. Two different injection substances (any suggestions?) I'm so very excited about butts, as last weeks brisket blowout was quite the hotness. Should I use rub if I'm injecting? Should I nix the salt in the rub because of the brine? do I pull the butts off the grill at 170 or 180 int temp? Am I looking at about an hour and a half per #? aroundish...? I'm so pysched. I promise pictures.

One of their sister restaurants Havana Alma de Cuba was okay. I ordered from them the other night. the pork was too dry and everything was too salty. they also forgot my sweet plantains. grrrrrrr. also my cubano had no mustard on it and the cheese only covered half. It was just not good enough to warrant attention.

Only occasionally do I un-gild the lily.

Some of the people I know never consider being anywhere ontime. This reminder is perfect. slightly veiled, but not offensive. If you are the type of person who is on time your response may be something along the lines of "yes, chef charlie will see me with bells on!" and if you are a 15 min late type gal a simple "yessss daaaaaaaddd" would surely suffice. no, really, this type of reminder is plenty neccesary as some people claim to not even notice their 15-30 lag behind the rest of the world.

have we talked about butt brining? I'm lazy and think my butt would turn out fine without it. What ya'll think? Is it a worth-it kinda thing to brine my butts? How shall I go about it?

Nope, no off flavors at all. Also my temp held for quite a while with very little fiddling. What wood have you decided on Abra? oak?

go to the brisket thread and the butts thread. they know stuff there. sorry no link.

yep used to find them growing in goose poop on the couny house lawn as a kid.

really nice pictures. I like the corn at habana but it frustrated me when the dishes are just an iunch off of authentic. Iowuld have been weeping wih sadness if my cubano had shown up at my table un-melted. I'ts just that sort of thing that drives me out of my mind (rant over) they have hot staff. Sometimes that makes up for unmelted cheese.

just get the macro lens?

yep, what they said. for juciness you must either have fattier cuts of meat or add fat. perhaps the schwarma could be basted periodically when it is not being used. Or maybe half goes to lunch service- half goes to dinner (would this work??) I like soft meat, so the chicken problem does not seem all that unattractive (pehaps my imagination is not that great) good luck.

one of the chefs at school told us that if a cherry was washed without it's stem it would take on 8x it's water weight ? So in the middle of service I walk into the pastry kitchen and there is a cherry (with it's stem) in a cambo next to a plum (stemless). I was told the stem cherry was the control group. Apparently lots of people fell for it.

I hope you are feeling better. How did the smoking turn out? ← whew! can you believe I'm finally feeling just a bit better. not great just not sicko-icko. The brisket turned out tres fantastique! it was moist and very smokey and had a wonderful leverl of all of the flavors I love. I wish I had cut off th eflat a bit earlier than the point, but it really was not that dry and besides the people who like lean meat usually err towards drier stuff anyhow so foo on them and next time I'll cut it off. here's what I did. I used the aforementioned Minion method (kingsford charcoal). Worked like a charm, had it not been my first time. I could have left the smoker going on it's own sans atention for 10 hrs. no dips or spikes (really) I rubbed with paprika, br. sugar, garlic powder, black pepper and salt. I put hot water and magic hat # 9 in the water bath. I filled the thing to the top and lined it with tinfoil for later cleaning. threw in some woodchips (couldn't hurt?) I used woodchips cause that's what I had. I started with hickory soaked in more beer and threw in a few handfuls when ever I felt like it needed it about once an hour for the first 6 hrs. Then switched to mesquite and added them whenever I wanted to impress passersby with my cool smoker. I dabbed the briskets with applejuice every hour or so. In the last half hour I swabbed them with some bbq sauce I made and froze a few weeks ago. Thats pretty much it. I watched the meat temp as well as the smoker temp the whole time and pulled the briskets when they hit 180. I served them with potato rolls, extra sauce, coleslaw, potato salad etc. There was very little left. Thank you beautiful smoker goddesses for you unwavering support and attention to detail. Without you- fifi and marlene I would have been a hunk of charcoal. next week butts.

dry rubbed and left them whole. I'm having trouble keeping the temp up. you think I should ditch some of the water in the basin? put some more fuel in the smoker? they look really good. should I quit with the wood now that it's been 8 hrs? or just keep it going?

a little update. So I woke up last night puking my guts out...sick as a dog. slept until 7 and hauled my still green self to my dad's place to assemble and fire up aforementioned wsm. Everything has been relativly easy except my temp was a bit low at first...I remedied that by opening the bottom grates all the way. i'm using the minion method. easy. still sick and queasy. more updates sooner. do you guys baste or spray with anything? applejuice?

amazon on sale...delivered by next weekend....shhhhh

I got mine for my dad for his birthday...and now I'm "breaking it in" for him. this only slightly reminds me of the simpsons when Homer gets Marge a bowling ball that says "Homer" on it. Except pappa gets to eat this bowling ball. Oh man, he's going to love me hanging around his apt for 18 hrs tomorrow and then throwing a party the next day I guess thats what he gets for sending me to culinary school'

not so fast. just contemplating my options.

Well I just realised that whatever doesn't fit on the wsm can go onto the kettle to smoke...say, a little experiment. Perhaps points on the wsm, flats on the kettle. It's not really what I want to do, but I will if it doesn't fit. so no two stages?

okay sounds good. now what if I smoke for say, five hours on saturday, fridge them, and then another five or six in the smoker on sunday. I know we're going for melting of collagen, so will stopping the briskets cooling them and then starting them again ruin all my progress? also won't I get more smokey flavor if I have two "cold meat periods"? 12 hrs no matter how you cut it is alot of time on the terrace in the middle of the night. Also, and I know I've asked alot...does anybody have pictures of removing the point from the flat? just in case

smokers. some help please. I have two huge whole briskets (10 lbs each) and a party at 3:00 on sunday. what would you say is the most reasonable and efficent way to smoke these (on my new wsm) should I cut them down? stay up late? you think they will fit? any suggestions would be greatly be appreciated. Also, could I start them in the oven, cool them in the fridge and then smoke them? would that even work? just plain silly? thank you thank you.

I asked for kitchen utensild for my bat mitzvah 'today you are a woman...."

right. did this last week and had a blast. take the q train from the city to sheepshead bay (It's like a 5 min walk from the train) get on one of the fishing boats, I like going for fluke cause it's easy and fun and cheap- 27 bucks for grownups, cheaper for wigits. Anyhow, whatever you catch, they'll filet for you for a minimal tip..it's a really nice trip and the fish is quite tasty. Afterwards try to pop into randazzo's across the street for some clams and beer. It's a quaint and fun way to end the day.