Who's making what today?

[PRB]

I don't cook but I eat.
Mary made some spaghetti with elk/venison that is smoking hot good today.

[SF_BHT]

What ever rub was left over I put it on the fat side so it would make a good bark and add to the juices as it cooks.

I shot for the temp for the meat to be at 190-195 .......

I put Apple cider in the pan and hickory chips around the pan. It came out pretty good If I do not say so my self. Very Juicy and the taste was great. The rub was a little hotter than my last one that I mixed but it was like I like it.......

Here is one after I sliced it up.....1st brisket in NM cut.jpg

Lunch for the week

[PSM]

Originally Posted by SF_BHT

I shot for the temp for the meat to be at 190-195 .......

190 to 195!

Pat

[SF_BHT]

Originally Posted by PSM

190 to 195!

Pat

They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......

[PSM]

Originally Posted by SF_BHT

They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......

I thought you meant the temp of the meat, not the Orion! Had me worried there, B.

Pat

[Team Sergeant]

Originally Posted by SF_BHT

They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......

I've never heard of cooking a brisket for only 2 1/2 hours....... never. Stick with the long slow method for brisket.

If you're cooking time is too long than you need to find the sweet spot concerning time, heat and weight. That's called BBQing and the job description of a real pit master. If BBQ was easy everyone would be doing it.

There's also braising if BBQing or grilling is too difficult.

Myron Mixon is a world class BBQ master. He likes to cook hotter and faster than most BBQ masters and he keeps winning......

http://www.thedailymeal.com/perfect-brisket

Get his book....... http://www.jacksoldsouth.com/book

[SF_BHT]

Originally Posted by Team Sergeant

I've never heard of cooking a brisket for only 2 1/2 hours....... never. Stick with the long slow method for brisket.

If you're cooking time is too long than you need to find the sweet spot concerning time, heat and weight. That's called BBQing and the job description of a real pit master. If BBQ was easy everyone would be doing it.

There's also braising if BBQing or grilling is too difficult.

Myron Mixon is a world class BBQ master. He likes to cook hotter and faster than most BBQ masters and he keeps winning......

http://www.thedailymeal.com/perfect-brisket

Get his book....... http://www.jacksoldsouth.com/book

Regular smokers vs Orion Cookers are two totally different type of cooking processes. I know the long and slow method and have used it for years with great results. You have to change your cooking method when using the Orion. I have tried many different ways and have gotten good results with my current steps.

Here are some comments from the Orion pages that other have used. Yes you can have a good brisket done at 2.5-3 hrs.

http://www.theorioncooker.com/commun...n/comment/1963

[Lan]

I made this for my family today and we all enjoyed it.

1lb ground beef

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/4 cup finely chopped carrots

2 cloves garlic (minced)

1 can tomato sauce (15 oz)

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

salt and pepper to taste

5 medium zucchini, sliced lengthwise into 1/4-inch thick strips

1 cup cottage cheese

1 egg beaten

3/4 cup shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

LINK

[Rob_Frey]

Looks like a good one, what do you call it?

[Lan]

Originally Posted by Rob_Frey

Looks like a good one, what do you call it?

Thank you. The author of the recipe calls it Summer Lasagne. This describes it in better detail.

[mark46th]

Sounds good! It works with Eggplant Parmesan, also...

[bailaviborita]

I made chili last night, family recipe. The guys on the second floor at SWCS loved it for lunch today:

- 1 lb of ground beef, browned
- 5 red hots hot dogs, cut into small pieces
- 2 sticks of celery, chopped
- 3 slices of thick bacon, chopped and fried, but still soft
- 1/2 cup beer (I used Busch last night)
- 2 onions, chopped
- 4 jalapeno peppers, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of chili beans
- 1 can of baked beans
- 1 can of kidney beans
- 1 can of black beans
- 1 can of diced tomatoes
- 1/8 cup red wine
- 1/8 cup red wine vinegar
- 1/8 cup of chili powder
- 2 tsp of flour
- tblsp each of: Worcester sauce, chopped garlic, oregano
- tsp each of: cumin, basil, salt, pepper, paprika, sugar, cayenne pepper, parsley
- to taste: crushed red pepper, Fiery 5-pepper spice, and Tabasco (I used 1 tsp, 1 tsp, and 2 tsp respectively)

1/2 of one onion fried a little in the bacon grease first. Then add everything into a big pot. Drain a little bit of the juice- but not very much- of the beans before adding. The measurements are more of a guideline than hard and fast rules. I normally do pinches and pours. Dry spices go in last. I probably used a little more of the spicier ingredients than is listed above. After stirring on low to medium heat (after everything has cooked) for about an hour or so (really depends on how hungry you are, patient, and how the ingredients seem to mix together- I think I did 1 1/2 hours last night, 2-3 gets you some mean flavors), put in a bowl, top with some shredded sharp cheddar and a few chili-flavored Frito chips.

[(1VB)compforce]

Originally Posted by bailaviborita

- 1/2 cup beer (I used Busch last night)

Guinesss > Busch

Sounds good!

Did a New York Strip this evening. Salt, Black Pepper and Chipotle Chili Powder rub, pan seared and finished in the oven. The pan sauce was a red wine (cab) reduction with beef "Better than Boullion", mirrin, and ranier cherry. Israeli cous cous and roasted brussel sprouts to finish it.

I was actually a little surprised the sauce was as good as it was. I was poking around to find something when I realized I was out of stock and just grabbed some leftover cherries and the bottle of mirrin since they were handy. I was expecting it to be horrible and have to throw it out, but it turned out to be a perfect match with the rub. It sounds just...wrong... but it was one of the better sauces I've had.

[bailaviborita]

I'll have to try that sauce! And yes, Guinness is, but I only had Busch! Will have to sub next time!

[Lan]

Originally Posted by mark46th

Sounds good! It works with Eggplant Parmesan, also...

I will make the recipe with Eggplant next time. Thank you for the suggestion sir!

QP bailaviborita, your chili recipe looks great!