Down and Dirty chow for the crew! With Q-View!

Discussion in 'Beef' started by meatinc, Mar 17, 2011.

  1. meatinc

    meatinc Smoke Blower

    I have a comp in two days (East v West) but I was volunteered to make some chow for St. P Day.  So....  50lbs of Corned Beef and some Hot Bacon Tossed Cabbage - all for the crew (about 50 guys).

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    The Corned Beef is on the two Traeger 075's.  They only had 3 full size and the rest were half size.  I have to admit, they looked pretty good, trimmed, and similar thickness.

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    Cooking up some bacon for the hot tossed cabbage.

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    Hot Tossed Cabbage spices (Per head = about 16 servings):

    Garlic Powder - 1/2 tblspn

    Kosher Salt - 1/2 tblspn

    Ground Mustard - 1/4 tblspn

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    Medium dice up the bacon - about 1/2lb per head of cabbage.

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    Medium slice the cabbage - about 3x the thickness you would use for cole-slaw.

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    Monitoring all the temps with the Stoker - Completely overkill - I know,  Just DO NOT tell my wife how much this thermometer rig cost!

    More Q-view to follow as we progress!
     
  2. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    I'm impressed with technology!

    I'll be watching for how the cabbage turns out, I love corned beef and cabbage (our corned beef comes out of a can).

    Gene
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a great meal you have going on there!
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That is a load of Corned Beef.... Looking Good...
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a lot of CB for sure - good luck
     
  6. meatinc

    meatinc Smoke Blower

    I basically cooked these corned beef full packers and half packers (they ran out of fulls) similar to brisket - smoked at 180F until IT reached 165 - 170.  Then crutched with a splash of apple juice and finished with grate temp @ 275 until IT hit 190 - 195.

    And the money shots!

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    Reheating the bacon and the grease and adding the spices.  I used EVOO in the past but since the bacon grease was already there from cooking the bacon - I might as well use it - and I think it was a better taste!  I used the grease rendered out of 1lb of bacon.

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    The cabbage is then "hot tossed" with the spices, bacon and using the grease as a carrier instead of EVOO.  The cabbage was a huge hit and using the bacon grease was an even better idea than I thought. 

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    I had to slice fast as the hungry crew lined up.  They were smelling the cabbage cook while they were working and they were hungry!

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    Money Shot!  I probably should have sliced a little thinner but I had 50lbs to slice and the guys were hungry so...  No one complained!?!?

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    I had a few tenderloins thrown in for extra points.  Also came out really good.

    Thanks for looking!
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    good job.....that's one lucky crew....helluva monitoring system
     
  8. That looks delicious. Nice job. Is that an Arrogant spoon holder I spied in the background?
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yummo[​IMG]  Darn,now there is drool all over my keyboard. It's your fault[​IMG]  but it's all good[​IMG]

    And as always...
     
  10. thebarbequeen

    thebarbequeen Smoking Fanatic

    That's an awesome set up and great looking food!  love the guiness next to the hello kitty thermos - I usually pour it in a glass [​IMG]  (sorry).  If you haven't been, always save your bacon grease, I have a little bowl in the fridge and just add right to it.  It's handy to add a little or a lot of great flavor to anything.  cheers!
     
  11. Very, very Impressive. Got an I Phone app for that set up????
     
  12. meatinc

    meatinc Smoke Blower

    Thanks for the words! 

    The Stoker box is a really expensive temp monitoring system but it does have some wow factor.  I put in two bays because one of the guys on my bbq team has a stoker too but takes it home when we are not at a comp.  At a comp we use both stokers and two laptops to let us know when a temp has hit - wakes us up or gets us to pay attention when we are drinking beer.  For this cook, I ran a grate probe to each pit but could only monitor 1 meat in one pit and two meats in the other pit.  The stoker log was a bit messy to look at but still very useful.

    I think you have to drink Guiness when you cook this meal - it might even be a law.  I diodn't want to chance it.  The hello kitty thermos if one of my princesses.  I try not to use it to drink beer out of it [​IMG].

    My buddy makes custom glass and is always jamming stuff into his kiln - the Stone bottle is a perfect example - yes it is officially a spoon rest!

    Thanks again.
     
  13. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    That's some good lookin' corned beef and cabbage, I could eat my weight of that, that pic of the cabbage cooking in the bacon grease, I could smell it all the way over here.

    Gene
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great job Man!!
     

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