Whats On The Menu

[Spyathe]

Had KFC, was severely unimpressed...the one unhealthy splurge for the month and it was terrible

[matsfgxr6turbo]

The evil colonel strikes again how come you always think its gonna be awesome and then sooooooooo not?

[Spyathe]

And how has nobody found out his secret ingredient...all it would take is a scientist and a microscope, surely it cant be that hard. If they can find inconsistencies in your blood, surely they can find different ingredients on a piece of chicken lol

[Rab]

Got home today after a few beers moving a XR ute (1967 - not povo recent one) to get a paint job and decide it was a good idea to prep and cook above mentioned brisket..

(am only posting here because I was told "pics")

Prepped brisket

The Wagyu marbling (melts at body temperature - is what we (me) would pay more for)

With the rub (Tatonka Dust - if anyone wants to know)

In the cooker - lots of hours to go. Over indirect lumps charcoal with hickory chunks for the smoke.

Next update will be at the carving (unless I remember to take a shot during the checking temps and "oooh - look how it's cooking" stages)

Is my first slow cook beef (have smoked a heap of fish) - Next shot could be me eating the final product or the dog eating the final product.

Edited 01/03/14 10:42 AM by raband

[BenDoCo]

You have a bit of time before I come down to perfect your technique. .... What am I saying...bet it tastes fantastic

[Rab]

Temp reached - off the cooker

Cap removed (dicing the cap tomorrow and making a chilli)

It's now sitting in an esky, wrapped in foil and a couple of towels to let it finish cooking and breaking down.

Yeah - we did a taste test.

"OGM - that is so good - that is so different from anything I've ever tasted" was one comment.

"woof, schlurple schlurple" was another.

"Do we have to let it sit for a couple of hours?" was mine.

Sad part about this cook is that it screams out to be served with zero fuss, on buns with easy salads and sauces on paper plates, while a quick, easy roast demands a full entourage of veggies (roasted, steamed and boiled), gravies and a sit down table with plates and cutlery.

Time for the meat to rest. Will post some pics in a couple of hours when it's carving time.

(humour me - I was asked for pics and it's my first proper long and slow cook)

[Rab]

Carved at 4am

Oh My God

No pics because the shots didn't do justice to the meat.

Why the hell isn't this a staple meal idea?

Out of this world.

Bacon used to be my favorite food/flavour

It has lost the throne.

That is it - nothing more to say - that should say it all.

[_Velocity_]

It's 9:30am and all I want is brisket!

[BenDoCo]

Agree.

When you pick ya car up........ask 'm to hurry up and tell me to bring mine down coz - very serious now - you ARE cooking me dinner

[Rab]

Yell out when you're headed this way - we should be able to work something out.