Recent content by sonnyseattle

Very tender and tasty, with a flavorful bark that I love. That said, I think I could have let the point get a few degrees warmer before pulling. However, this is already disappearing one slice at a time.

The brisket got a tallow bath when it was at an IT of 198. I pulled it at 204 (photo) for the foil treatment and into a cooler for the rest. It only rose to 208, then quickly began falling. It is currently at 161, and I would like it to rest a bit longer. It was a 15-hour cook, including...

I am making a crude tallow to pour over as we get closer. By crude, I mean that the tallow will not be strained. I did not cut the fat trimmings into small cubes but left them as they came off the point. This will all be used today.

Overnight, I had the smoker as low as it would go. When I woke up, the chamber temp was actually below 200, and the brisket IT was 150. I kicked it up to 250, and now the IT is riding at 177. There is still a ways to go, but the bark is taking shape.

This is the way.

Late Friday night, okay, wee Saturday morning in the Pacific Northwest with time on my hands. Over the last two days, I carefully thawed a brisket point that sat patiently at -10F in anticipation of this day since sometime in 2023. The freezer did not disappoint as the beef was in excellent...

I have worked and traveled to Thailand many times, and even speak enough of the language to get around without a translator. I love Thai food and trust the cooks there. I would not trust anyone there (that I personally know) to smoke or BBQ meat in the American style.

With spring and, hopefully, warmer weather just around the corner, it was time to get my Masterbuilt gas passer in shape for the season. I pressure-washed the racks and hit the inside of the chamber with a little high-pressure water to knock out any critters seen and unseen. Next, I ran it at...

The recipe and final product in the video look amazing. But I have misgivings about the term "sausage closet."

A traditional salmon cooking technique here in the Pacific Northwest is using a soaked alder plank. This has influenced some to use alder for smoking, and it works very well. It is probably my favorite. Apple is also top-notch, based on my experience.

DOL

When I caught rockfish (a variety of bottom species) out of Westport, WA, I would freeze the fillets: Fill a gallon Ziploc freezer bag with water, then add enough fillets for two people or a couple of meals. Place the bag in the chest freezer until needed for the grill. Thaw the bag in a pot of...

How's about that rub/dry brine recipe? Looks like it did the trick.

Thank you!

They won't last long, that's for sure.