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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. tomc

    tomc Two Time F1 World Champ

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    Three hours? Wow. That looks great. Did you run the temp higher than normal?

    Pasta sauce made with cucuzza.
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    Shells, a little parmesan and a lotta red pepper flake. Also, took the jalapeños from the garden that I had dried and ground them up in my spice grinder.

    T
     
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  3. Jdubbya

    Jdubbya Two Time F1 World Champ
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    Haven't been down here much in a while. Bought a turkey breast and roasted it off yesterday for dinner. Then threw the bones and scraps in a pot and made soup. Didn't have the typical veggies but had a small squash and some kind of turnip or something that came in my last CSA box of veggies so threw them in. Cooled it overnight then threw in some greens and the rest of the turkey today. Turned out well. Oh, and turkey sammich last night which was half the reason to make the turkey. Turkey sammiches are probably my favorite part of Thanksgiving.
     
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  4. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    Since I was doing it like a regular brisket I wanted to pull it off around 190-195.

    Interesting the internal temp dropped to the 150s and 160s after wrapping and I increased the fire. I didnt do a final temp check because I pulled it off at 930, wrapped in another layer of foil and let it rest. Wrapped in a towel around 1030 and put in the fridge. We will check on it in a few hours.

    Like I mentioned the thermometer was sliding in with no resistance so we shall see.
     
  5. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    I wish we had some snow.

    For a few days.:D;)
     
  6. tomc

    tomc Two Time F1 World Champ

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    Ugh. Please. We get crazy hot in summer, and mild winters are our pay back.
    Given how crazy people in Houston drive, adding snow to the mix would be total chaos!
    T
     
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  8. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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  9. tomc

    tomc Two Time F1 World Champ

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  10. I.T. Guy

    I.T. Guy F1 World Champ
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    NICE!
     
  11. arizonaitalian

    arizonaitalian F1 World Champ
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    yeah, I really wish I had planned better and could have done a 3-2-1 or at least a longer straight smoke. I started out at 220F and went to 275F for the last hour. Pulled them off at 195F internal temp. They got a decent smoke ring as shown in the pic, and were plenty tender, but I wanted more...next time.
     
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  13. arizonaitalian

    arizonaitalian F1 World Champ
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    Looks like it picked up a huge smoke ring, but looks very dried out?

    So I gotta ask...why try to cook a much leaner cut like tri-tip (that most cook to medium rare at most) as you would a brisket and pull it at 195F?

    (those two cuts are so polar opposite imho)
     
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  14. NbyNW

    NbyNW F1 Rookie
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  15. tomc

    tomc Two Time F1 World Champ

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    Hey Jdubbya!
    Slight edit. :D

    I can't wait for the TG turkey specials @ Kroger, then I pounce!
    I'm already planning on turkey sammiches, turkey soup, turkey tetrazini, turkey pizza, turkey tacos, ....
    T
     
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  16. tomc

    tomc Two Time F1 World Champ

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    For 3 hours and higher than normal temps, those look pretty good.
    How tender were they?
    T
     
  17. arizonaitalian

    arizonaitalian F1 World Champ
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    They were sorta "meh" or medium tender. Soft, but here and there a bit more chew than you want. Its really on me. Yesterday was the last day our local golf course was open and I had to get a round it...so the ribs had to wait until after that (I didn't end up eating until 8:30 as it was). I gave some thought to starting them before I left, but that pellet smoker is new to me and I wasn't comfortable leaving it for 4 hours at this point. I'll do ribs again later this month and ensure I have plenty of time.

    What temp do you like to smoke baby backs at?
     
  18. max930

    max930 F1 Veteran
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    I substitute turkey for chicken enchiladas with the left overs...........................

    I bought a rotisserie chicken at Costco. Even though I made chicken salad for lunch. I'm going to do chicken salad sandwiches and clam chowder soup for dinner.
     
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  19. PureEuroM3

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  20. Jdubbya

    Jdubbya Two Time F1 World Champ
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    Nice! I usually give my family most of the leftovers from Thanksgiving but I do take some of the turkey home just for sammiches. I don't know why but that really is my favorite part!!
     
  21. Jdubbya

    Jdubbya Two Time F1 World Champ
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  22. tomc

    tomc Two Time F1 World Champ

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  23. Frank_C

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  24. TexasF355F1

    TexasF355F1 Four Time F1 World Champ
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    The large smoke ring is strange because it's not that smokey tasting (apple and hickory).

    It actually wasn't dry at all. It was pull apart tender, and very easily cut through with a fork. While it's not perfect, I think it would have been a surprise for everyone.

    People cook tri tip both ways, while the brisket way is less common. Don't knock it until you've tried it. :)
     
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  25. TexasF355F1

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  26. PureEuroM3

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    Well I got a nice set of Blizzards winter tires. The rest is to be determined!
     
  27. PureEuroM3

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  28. PureEuroM3

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