RealGM

emunney wrote:

chonestown wrote:Had to see what all the hype was about and the pandemic is all about trying new things, so I finally had a peanut, butter and jelly sandwich.

Wasn't really hitting, tho. Maybe I was off on proportions, got the wrong brand of peanuts, I dunno. Some dishes are better left to the experts like Guy Ferry and whatnot is my takeaway. My kitchen is not Flavored Town.

Most likely too many peanuts and not enough butter and jelly.

Really what you need to do is put some breading on the bread and then deep fry it, imo.

ReasonablySober wrote:Grilled PB&J with bacon. Life changing.

A grill? Do you think I'm made of money? Christ.

chonestown wrote:

ReasonablySober wrote:Grilled PB&J with bacon. Life changing.

A grill? Do you think I'm made of money? Christ.

Grilled as in grilled cheese. So in a skillet. Man, I miss having a grill.

ReasonablySober wrote:

chonestown wrote:

ReasonablySober wrote:Grilled PB&J with bacon. Life changing.

A grill? Do you think I'm made of money? Christ.

Grilled as in grilled cheese. So in a skillet. Man, I miss having a grill.

NBD. I have a grill, so I'll be able to prepare the cheese sandwich properly. Thanks for the tip.

Grilled cheese as in a successful dunk shot over the head of the defensive player?

chonestown wrote:

ReasonablySober wrote:

chonestown wrote:
A grill? Do you think I'm made of money? Christ.

Grilled as in grilled cheese. So in a skillet. Man, I miss having a grill.

NBD. I have a grill, so I'll be able to prepare the cheese sandwich properly. Thanks for the tip.

;ab_channel=AltonBrown

Alton Brown is the GOAT but this is insane.

LOL jesus christ. My brother and I have been talking about making a website for years but we've done dick about it. But I've still paid the $70 or so every other year to keep the admittedly great URL. Just checked in tonight and the damn thing is worth thousands if I want to sell it LMAO

ReasonablySober wrote:

chonestown wrote:

ReasonablySober wrote:
Grilled as in grilled cheese. So in a skillet. Man, I miss having a grill.

NBD. I have a grill, so I'll be able to prepare the cheese sandwich properly. Thanks for the tip.

Watch on YouTube

;ab_channel=AltonBrown

Alton Brown is the GOAT but this is insane.

The bread to cheese ratio on here should get him banned from Food Network for life.

Bought some Colorado cheese curds today and:



too high of standards for any other states

I purchased a weber charcoal bbq a couple of weekends ago and am hoping this is a slippery slope to 12-18 hour brisket.

First cook was 2kg of wings that was consumed by my wife, my 9 and 6 year old sons and myself. The funny thing is there's bugger all smoking wood at hardware stores because with the lockdown we've been in everyone must be at home cooking large amounts of meat.

Next will be 4-5 hour ribs I think. Actual charcoal seems trickier than heat beads/brickettes but I'm keen to go that way.

Jez2983 wrote:I purchased a weber charcoal bbq a couple of weekends ago and am hoping this is a slippery slope to 12-18 hour brisket.

First cook was 2kg of wings that was consumed by my wife, my 9 and 6 year old sons and myself. The funny thing is there's bugger all smoking wood at hardware stores because with the lockdown we've been in everyone must be at home cooking large amounts of meat.

Next will be 4-5 hour ribs I think. Actual charcoal seems trickier than heat beads/brickettes but I'm keen to go that way.

Get yourself an Anova sous vide stick.





Started cooking it in the Anova, finished it on the Webber kettle to smoke for a couple hours. The best brisket I've ever made. Took three days but was worth it.

You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Jez2983 wrote:You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Here's the recipe.

It was a few years ago but I believe I started the cook on a Thursday night and let it go until Sunday morning before letting it finish on the kettle.

ReasonablySober wrote:

Jez2983 wrote:You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Here's the recipe.

It was a few years ago but I believe I started the cook on a Thursday night and let it go until Sunday morning before letting it some on the kettle.

That's nuts. So obviously I'll need to do it at some point.

Jez2983 wrote:

ReasonablySober wrote:

Jez2983 wrote:You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Here's the recipe.

It was a few years ago but I believe I started the cook on a Thursday night and let it go until Sunday morning before letting it some on the kettle.

That's nuts.

No, it's brisket.

Whenever I hear Jacoby Brissett's name - dating back to him being in HS, as a potential Badger recruit - I always think of brisket.

That's my contribution here.

So I've been cooking (occasionally) for maybe 20 years now, and also woodworking and leatherworking as a hobby and here's the one and only advice that I have to give:

Sharpening knives and any steel tool is best left to professionals. It is an actual profession for a reason, it takes years to master, and if you don't want to spend half an hour to an hour per knife you really need half a room full of equipment, including dust extraction because you really, really don't want to breathe that crap. And yes sharpening steel generates breathable dust and no it doesnt all fall down because it's heavy, a lot of it is suspended in the air.

And keep in mind, even professionals tend to reject fancy expensive items because they are oh so easy to **** up forever.

Anyone who tells you sharpening knives is easy and takes seconds basically wants to sell you something, which if you end up buying you will quickly find you are not using it because it doesn't really work. Most people who get into sharpening end up with a bazillion cheap gadgets, then they progress to japanese stones and complicated jigs, until they finally admit defeat and buy a $1k Tormek + $1k dust extraction.

What do I use? $2 serrated knives from the supermarket. Done.

Leatherworking is huge fun by the way, highly recommended. I got into it because of COVID boredom and then I got sucked in
Here's some stuff I've churned out the last 4-5 months

ReasonablySober wrote:

Jez2983 wrote:You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Here's the recipe.

It was a few years ago but I believe I started the cook on a Thursday night and let it go until Sunday morning before letting it finish on the kettle.

I'm going to have to do this sometime soon. I picked up an Anova a month or two ago after you and a few other guys recommended it. I've only done filets and pork chops in it so far, but the thing is amazing! Dead simple perfect steak every single time. I can't finish the brisket with a grill or smoker, so hopefully the oven method still works well enough.

Ryan5UW wrote:

ReasonablySober wrote:

Jez2983 wrote:You edited in the part I was just going to ask. That looks bloody delicious. When you say three days, you cooked the brisket in the Anova for 3 days first?!? I'm probably being dense here...

Here's the recipe.

It was a few years ago but I believe I started the cook on a Thursday night and let it go until Sunday morning before letting it finish on the kettle.

I'm going to have to do this sometime soon. I picked up an Anova a month or two ago after you and a few other guys recommended it. I've only done filets and pork chops in it so far, but the thing is amazing! Dead simple perfect steak every single time. I can't finish the brisket with a grill or smoker, so hopefully the oven method still works well enough.

I know it's probably a sin for most people, but liquid smoke in the vaccuum bag can do a decent job of adding a little smoky flavor.