Brisket in BigZ


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
Put a brisket in Big Z last night. Found it at Sam's Prime grade 14lb. Opened the pack and was immediately disappointed in it. I've never seen a brisket I had to trim so much surface fat from, or so badly butchered at the packing plant as this one. I was able to get it fairly nicely trimmed and shaped but I'm not holding a lot of hope for it. Wife, oldest daughter and son in law coming home today from land of 10000 lakes so, all looking forward to some good eats. Fingers crossed on this one.
Gonna try a new trick with some fresh corn. Not sure if anyone has done this. I despise cooking good corn in water. (after all I am not looking for corn soup), also looking for a variation from grilling in the husk (wonderful way to do them but looking for variety). So, I am going to husk fresh picked corn, place in vacuum seal bags, then place generous amount of butter in the bag, seal it all up, then place in stock pot with simmering water for awhile. Thoughts? I'll post results
 
Larry, I've taken to husking fresh corn, and directly grilling over medium to medium high heat, until the kernel get some caramelization on them. Our favorite method these days.
 
Not a grilled method but putting them in the ole microwave zapper with the husk on at three minutes per ear is excellent. Cut the stalk end then pull the silk end and it’s desilked clean cooked and ready to eat. Very good 👍🏻
 
I've done the previous 2 mentioned methods. I'm wanting to try the method I mentioned because as Monty Python used to say "And now for something completely different" :D
 
LMichaels said:
So, I am going to husk fresh picked corn, place in vacuum seal bags, then place generous amount of butter in the bag, seal it all up, then place in stock pot with simmering water for awhile. Thoughts? I'll post results
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Sorta like Sous vide. I've tried that before, butter, herbs, vac seal 190 for an hour IIRC.
It was good, differnt as you say.
 
Like Timothy, I've done sous vide a couple times - I think 180 for an hour or so, then a quick visit to the grill for some color.
 
JimK said:
Like Timothy, I've done sous vide a couple times - I think 180 for an hour or so, then a quick visit to the grill for some color.
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I'm not gonna take it to the grill because I'm gonna cook it with butter. And the smell of browning butter literally gags me to the point of tossing my cookies. Yeah, I'm weird but whenever I see these cooking shows describing the "nutty" aroma of it I just sit there trying not to be sick
 
I've been husking, wrapping in foil with butter and SPG and putting them on the grill or in the Ninja Flip. Easy enough to add some Cotija and a bit of Mexican seasoning when they're done for some tasty elotes.
 
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