What's for dinner?
- Thread starter jazz lady
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luvmygdaughters
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Had leftover ham slices in the freezer, made ham and au gratin potatoes casserole, leftovers tonight.
I got my new Ninja Woodfire Pro Grill/Smoker today 
So far I love it! It has a temp probe and connects to my phone via bluetooth to let me know what's going on so I don't have to guess or babysit it. It replaces the smoker that died on me and the grill that's also a done deal.
So far I love it! It has a temp probe and connects to my phone via bluetooth to let me know what's going on so I don't have to guess or babysit it. It replaces the smoker that died on me and the grill that's also a done deal.
Let us know how it turns out!
Nice looking chops.I got my new Ninja Woodfire Pro Grill/Smoker today
View attachment 184426
I marinated them in olive oil, a splash of malt vinegar, and Cavender's Greek seasoning. Tasty!
A little - dry. And the rub I used was very strong (I used that bearded thing someone suggested).
Of course, to smoke it LONG enough - it wasn’t done until long after dinner so - had to refrigerate and reheat. Not my best.
I’ll try again some other time. In its favor - it IS tender.
Did you trim the fat cap? I always leave it on and smoke it fat side up and it stays moist.
But tender is an excellent start because that's what most new smoker people struggle with.
Sorry you thought it was strong, it is my favorite, but not everyone’s. Did you end up wrapping it?
Not all of it. I never know whose advice to take. If there’s silver skin on meat, THAT I do trim.
Couple things though. I have NEVER successfully got a “bark” on anything I’ve smoked without drying the whole thing. It’s never crackly on the outside and moist inside. Like you want with pastrami.
I need a better rub, one that doesn’t overpower the taste of the meat. Wife and kids aren’t keen on it.
Next few attempts I will cut the brisket into smaller chunks. Because I now have a LOT of cooked meat I don’t know how to repurpose.
It happens that I have experience with repurposing flawed brisket
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Bibimbap (aka "bowls of love") is my personal favorite.
Fake a bark by throwing the brisket on the grill for a few minutes.
THAT - I knew. One of the reasons I mentioned it.It happens that I have experience with repurposing flawed brisket
Problem with beef that is cooked and dry - there's really no way to remoisten it.
You can only drown it in liquid - but it doesn't make the meat juicy again.
In the future, I will have to plan ahead for leftovers, because there's no chance the family will finish
a brisket off in one meal.
Can always make “minced” barbecue out of it.
That would at least take a chewy nature out of it.
I've thought of grinding it or shredding it and including it in some kind of pasta, stew or casserole.
FWIW - everyone in my family has varying degrees of dislike for BBQ - from my oldest, who hates it, to my youngest, who will just pass on it - to my wife, who prefers a sauce more like gravy. As in, shred it, put it in beef gravy and serve like a stew.
Meat that is "sweet" - is not popular in my family. *I* like it, but I'm alone in that.
I do have a really good - and underused - meat slicer. Thinking of working in meat slices somehow -----