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Pellet Grills and Smokers / Re: Salvage a Dry Brisket
« Last post by pmillen on Today at 11:20:27 AM »What's your opinion on cubing it and making stew of it?
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Pellet Grills and Smokers / Re: Salvage a Dry Brisket
« Last post by akruckus on Today at 09:00:47 AM »Possible suggestion would be to put it in a pan with beef stock reheat it let it cool in liquid. As meat cools it reabsorbs liquid. Only other thing would make burnt ends I guess?
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Pellet Grills and Smokers / Re: Salvage a Dry Brisket
« Last post by Ka Honu on Today at 08:58:08 AM »My thought is to call it a learning experience and try to salvage it in some other form like soup (if there's still any fat in the "disaster") or jerky.
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Pellet Grills and Smokers / Salvage a Dry Brisket
« Last post by pmillen on April 28, 2024, 10:56:12 PM »My MAK 2-Star was set at 200°F but ran crazy through the night due to pilot error (I think). I forgot to put the cap over the burn pot the last time I cleaned it and I didn't clean it after smoking a meat loaf so it may have been a bit too dirty. What should have been a 12-hour smoke turned out to be only 9 hours. I wrapped it in foil with beef consommé and put it into the kitchen oven, and then I had to hold it FTCd a bit longer than usual. The result was a brisket that is so dry it sucks all of the moisture out of my mouth like a sponge.
Here's a temperature plot from 9:00PM to 6:00AM the next morning–
I was up three times during the night monitoring the internal temperature. When it hit 160°F I pulled it to wrap.
So—it's super dry. What do you suggest I do to get it to absorb moisture?
Here's a temperature plot from 9:00PM to 6:00AM the next morning–
I was up three times during the night monitoring the internal temperature. When it hit 160°F I pulled it to wrap.
So—it's super dry. What do you suggest I do to get it to absorb moisture?
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General Discussion / Re: Roasted potatoes
« Last post by Big Dawg on April 28, 2024, 06:57:32 PM »Are the skins crisp when you first half-cook them in the microwave?
Yes, I believe that the butter helps. I forgot to mention that I put them in 350º oven.
I think what y'all are looking for is commonly known as an "English (or British) Jacket Potato." The "pre-nuke" is a time-saver but traditional English Jackets are done using salt and water only, entirely in an oven, and ALWAYS end up with crispy skin and fluffy interior.
Google the recipe. Or not.
My work here is done.
Whatever the name, they are a great way to turn a simple baked potato into something a little more interesting.
BD
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General Discussion / Re: Roasted potatoes
« Last post by Ka Honu on April 28, 2024, 05:16:55 AM »I think what y'all are looking for is commonly known as an "English (or British) Jacket Potato." The "pre-nuke" is a time-saver but traditional English Jackets are done using salt and water only, entirely in an oven, and ALWAYS end up with crispy skin and fluffy interior.
Google the recipe. Or not.
My work here is done.
Google the recipe. Or not.
My work here is done.
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General Discussion / Re: Roasted potatoes
« Last post by akruckus on April 26, 2024, 11:42:14 AM »Interesting. Thanks for the tip.
So you mix the seasoning, olive oil, and butter in a bowl and then roll them around in it and bake them?
I wonder if restaurants use this method. Their potatoes always seem better than mine.
Yup pretty simple. Restaurants probably use more salt and oil than most home cooks. They also probably par roast them then finish them to order, or drop them into the deep fryer to quickly finish them to order. That's what we usually did when I worked breakfasts
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General Discussion / Re: Roasted potatoes
« Last post by pmillen on April 26, 2024, 09:29:26 AM »Are the skins crisp when you first half-cook them in the microwave?
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General Discussion / Re: Roasted potatoes
« Last post by MJSBBQ on April 26, 2024, 08:48:19 AM »Quote
I do something similar, especially for baked potatoes. I put them in the MW until about halfway done. Then I coat them in butter and cover with a liberal shake of coarse Kosher salt. Then I pop them back in the over right before I head out to grill the steaks. The steaks and the taters are usually done right about the same time.
Similar BD, but wife won't let me coat with butter, so I just add more butter to my tater at the table!
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General Discussion / Re: Roasted potatoes
« Last post by Big Dawg on April 25, 2024, 06:34:48 PM »I do something similar, especially for baked potatoes. I put them in the MW until about halfway done. Then I coat them in butter and cover with a liberal shake of coarse Kosher salt. Then I pop them back in the over right before I head out to grill the steaks. The steaks and the taters are usually done right about the same time.
BD
BD