Cooking/Food thread

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

radarmonkey

Let's go Brandon
Supporting Member
Special Hen Supporter
Joined
Jul 4, 2009
Messages
2,837
Reaction score
2,521
Location
Edmond, Ok
I was gonna bacon wrap a stupid bird tomorrow but was busy and asked Mrs Monkey to prep the bird. Next thing I know it's injected with Cajun butter and covered in salt. Points for paying attention to the Mrs every year until now. I reckon I didn't make my intentions clear enough. I'll print them on a sales add that reads 50% off next year.
 

1shott

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Jun 13, 2005
Messages
7,791
Reaction score
3,603
Location
Ada
Turkeys done
 

Attachments

  • ABC4D61B-B934-4016-8069-992E760449FC.jpeg
    ABC4D61B-B934-4016-8069-992E760449FC.jpeg
    146.4 KB · Views: 42
  • C92EA97D-EFA9-4029-A24C-29DBF93CE5C7.jpeg
    C92EA97D-EFA9-4029-A24C-29DBF93CE5C7.jpeg
    147.7 KB · Views: 37
  • 00939C54-B274-446D-A2C2-BDAE2E5C4E61.jpeg
    00939C54-B274-446D-A2C2-BDAE2E5C4E61.jpeg
    145.8 KB · Views: 36

Newbie

Sharpshooter
Special Hen
Joined
Dec 17, 2008
Messages
309
Reaction score
424
Location
Edmond
Hey guys. I'm tearing through this thread (currently at page 50) and seems like there is plenty of pics but very few recipes. I've got a brisket that needs whipped into shape tomorrow for serving on Wednesday. How about some good rub recipes? This'll be my first brisket in 30 years and I'm wanting to get it right.
 

chazroh

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Apr 16, 2009
Messages
4,221
Reaction score
3,747
Location
Bixby
Hey guys. I'm tearing through this thread (currently at page 50) and seems like there is plenty of pics but very few recipes. I've got a brisket that needs whipped into shape tomorrow for serving on Wednesday. How about some good rub recipes? This'll be my first brisket in 30 years and I'm wanting to get it right.
Kosher salt and pepper( I do 2 to 1 part pepper to salt) with a light sprinkle of garlic and onion powder on it. Smoke at 225 til meat hits 165 degrees, wrap in bbq paper, cook in paper til 195. Pull it off, put paper wrapped brisket in ice chest covered with a towel and let rest for a couple hours
 

Latest posts

Top Bottom