I have used their brisket rub before and it was great. I think I got it as a gift at some point. I will definitely try their rib rub. I quit trying to make my own rub long ago because nothing I ever made was appreciably better than store bought, which is soooooo much easier.
I might have mentioned a few times in various posts that I have an interest in the Philippines. They have a grilling/BBQ tradition that is strong, but different from ours. Here's a look at one of their best meats hot off the grill. If you're looking for something different and delicious, I would encourage you to give it a try. Also, please try the achura that he also makes if you like a good slaw with the BBQ.
How much lead time do you need for be to cruise by for our own carry out?!!?!?This next BBQ/Grill post brought to you by:
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So my favorite China Flu take out is closed, probably because China Flu, so I NEEDED pork fried rice. So a couple days ago, I found a recipe for the bright red sticky assed roast pork that most Chinese take outs carry. Well, I skipped the red food coloring, but used the rest of the ingredients to make a WONDERFUL pork tenderloin. Fast forward two days, leftover pork loin gets cubed up for fried rice, the rest of the Not Red Chinese BBQ marinade goes on, then I decide I need BEEEFFF, so, out comes some decent sized filets from the freezer. A little soy sauce, hoisin sauce, and garlic for the marinade.(I know, right, but it’s China Flu night), So any whoo, marinate the filet in that whilst I gather the fried rice ingredients. So, in between starting the Egg, for the filets, and gathering ingredients for fried rice, RAIN.
Let’s just get this out in the open, a carbon steel wok, with 3 Tbs’s of oil on the burner in the rain= a painful evening. Anyhoo, filets are on the Egg, fried lice is coming along famously, Bourbon mixed with NEW Dole canned Strawberry Lemonade is flowing...Ffwd. I give you The Covid/China Diet:
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Plenty of leftovers. Just pull up behind the Black Jeep, honk the horn and yell NUMBA 44, leave $27.95 on the Jeep cargo rack, and give me 10-15 to put some heat on it.How much lead time do you need for be to cruise by for our own carry out?!!?!?
Trying my hand again at brisket. This was after 7.5 hours, just before wrapping and back in for a couple hours. Resting right now, we'll see how it comes out.
What did you get? I’m tempted to get a sous vide system, or just the heater you put in the bucket?I just bought a sous vide circulator so tomorrow will be my first attempt at reverse searing filets
I just bought a sous vide circulator so tomorrow will be my first attempt at reverse searing filets
Smoke ring is positive, looks a little dry, and not much bark. But, I can’t do brisket to my standards, so I shouldn’t remark on yours,Got some things to work on for next time, but it was decent.
The rest of dinner was pretty tasty.