Off topic: Rinker owners who grill!

randy56

Did a brisket today, bought a Prime at Sams, 11.5 lbs, trimmed off about 2 lbs of fat. Put my rub on and let set overnight in the fridge. Fire up smoker at 6:30 put them on at 7, at 225 degrees, after 4 hour wrapped in foil. after 8 hours I was at 203 degrees it. Desired temp. Set them in a cooler for two hour rest. Then pulled them out, sliced flat, and cubed burnt ends. Drizzled BBQ sauce and put them back on the smoker for 15 min to set glaze. I only do about 4 per year. Oh and it was cheep $55. It was a as good as it looks in the picture. Ice cold beer, a there you have it. 

LaRea

Wow, looks amazing!

halifax212

I could eat that for breakfast this morning  it looks so good!

Willhound

Are you bringing your grill to Florida again this winter? (Stupid question, I know😆) When I come to visit I'll have to stop at Costco or something and get a big ol' slab of beef.🍖 

Willhound

A small Chateaubriand done on charcoal with garlic shrimp, sauteed mushrooms, corn on the cob and salad with lettuce from our garden.

YYZRC

@Willhound do you eat corn on the cob w every meal?! 

Willhound

YYZRC said:

@Willhound do you eat corn on the cob w every meal?! 

Seems that way doesn't it? Just fluke, but I do like it with BBQ so it appears in lots of these shots.

Willhound

No corn on the cob (that was last night)😆
20 oz Porterhouse steak with Black Truffle butter, 6 oz lobster tail, new boiled potatoes, Cremini mushrooms with garlic and Caeser salad.

randy56

That should solve the appetite. Yummy looking

Handymans342

Willhound said:

No corn on the cob (that was last night)😆
20 oz Porterhouse steak with Black Truffle butter, 6 oz lobster tail, new boiled potatoes, Cremini mushrooms with garlic and Caeser salad.

Where is this restaurant???

Willhound

Willhound's Bistro.

For you Ontario folks, that 20 oz Porterhouse was only $20. Lobster tails $19 (Maritime, not those skunky tasting Rock lobster). Bought 8 oz Striploins for $8 each. Slipacoff's Butcher shop in Ottawa. They ship overnight FedEx. I got an insane amount of meat for $220 shipping included. Best smoked pork chops I've ever had.
https://premiummeatsonline.ca/pages/shop-now-new

halifax212

Just bookmarked that page..thanks.  PS totally agree about the Nova Scotia lobster vs rock lobster....no comparison.

MarkB

If you want to bookmark a website ... look at this one.

https://eggheadforum.com/

randy56

LOL I used to have an Egg, it was a fine unit. lasted about 8 years. Keep outside the frame deteriorated. Lot's of great food came off that one. 

MarkB

Lots of those cooks don't need an egg. In fact, a few of my own posts are from my gas grill, not the egg.

It's an absolute encyclopedia of grilling recipes, and there's a way to do each one on a traditional grill.

LaRea

I've never had a butter tart.  One of you Northerners should post a recipe.  

Willhound

Well...that's a pretty tough question. Depending on who you ask, there's a lot of questions on the origin, although the link below suggests it was right in my backyard. There is a resemblance to the French Canadian sugar pie, although that original recipe is a lot more maple. There is also the age old argument of whether raisins or walnuts or even..Gasp!...pecans should be involved. ( The answer is No!). None of those were readily available to the pioneers. (Maybe walnuts, but they were mainly only fed to pigs)
This recipe is pretty good.
https://www.northernontario.travel/algoma-country/the-butter-tart-a-truly-quintessential-treat-in-canada

YYZRC

Agreed on no nuts/raisins.  If a butter tart can't stand on its own, throwing garbage in it isn't going to save it.

LaRea

Copy -- no nuts, no raisins, and DEFINITELY no shredded coconut.  Maybe bacon, but not until after I master the basic technique!

randy56

Interesting looks like a mini pie, Humm may try an convince the wife we need these.

LaRea

Among long-distance cruisers, everyone talks about butter tarts.  I won't be visiting Canada any time soon, and I have some major Fear of Missing Out!! 

Willhound

Today's project. Pork shoulder for Pulled Pork is on. Thanks to Darren and the gang at Happy Mango in Barrie for the beautiful cut. Check out that money muscle. Did not need much trimming.

MarkB

You making pulled pork with that bad boy?

Willhound

MarkB said:

You making pulled pork with that bad boy?

Yep. 5 lbs. Should be about 6 to 7 hours end to end. Including a 45 minute rest wrapped in a towel in a cooler.

randy56

They did a great job of trimming off excess fat. 

Willhound

randy56 said:

They did a great job of trimming off excess fat. 

And was $3.89/lb "bone in" but the cut they gave me was boneless!

Willhound

Turned out great by all accounts!

YYZRC

Do you have shares in Kraft Heinz?

Willhound

YYZRC said:

Do you have shares in Kraft Heinz?

LOL.....no! As a matter of fact, none of it is from either.

YYZRC

You eat a lot of beans my friend!