Mark Silver
TVWBB Wizard
Chag Sameach to you and your family.
Brett-EDH
TVWBB Olympian
And the same to you guys. Next year in Jerusalem!
plate
Timothy F. Lewis
TVWBB 1-Star Olympian
Such a spread! Beautiful!
Brett-EDH
TVWBB Olympian
Brisket #2 starting soon. WSK loaded and heating up.
Brett-EDH
TVWBB Olympian
Very interesting coal consumption pattern on the first brisket. All the coal lit from the bottom upwards. While the pic appears to show a lot of unburned KPro, the base layer was consumed. I estimate I used around 50% of the original load.
Here’s todays starting pics:
Today’s new load of a large white oak chunk, around the size of what two usual chunks would be, one mesquite and one alder for later in the smoke, off to the right CB.
SPG today. I wasn’t a fan of the color the paprika added.
First time cooking the point to the front of the WSK lid and the flat to the back. Want to see if it makes any difference considering the flat ran slightly faster and hotter than the mid and point yesterday.
On the WSK at 0800. Projecting an 8 hour cook today versus yesterday’s 7.5 hours as this one is one pound larger than yesterday’s brisket.
That’s an estimated done time of 4P and then a 2.5 hour rest, wrapped and on the countertop as I did yesterday.
Here’s todays starting pics:
Today’s new load of a large white oak chunk, around the size of what two usual chunks would be, one mesquite and one alder for later in the smoke, off to the right CB.
SPG today. I wasn’t a fan of the color the paprika added.
First time cooking the point to the front of the WSK lid and the flat to the back. Want to see if it makes any difference considering the flat ran slightly faster and hotter than the mid and point yesterday.
On the WSK at 0800. Projecting an 8 hour cook today versus yesterday’s 7.5 hours as this one is one pound larger than yesterday’s brisket.
That’s an estimated done time of 4P and then a 2.5 hour rest, wrapped and on the countertop as I did yesterday.
Timothy F. Lewis
TVWBB 1-Star Olympian
Nice work!
Brett-EDH
TVWBB Olympian
5:20 into the cook, I moved to wrap. Good progress and more even a cook than yesterdays brisket. That’s cold tallow on top the brisket below. The tallow did help keep the brisket quite moist, so I think. Enough so that I added it again today.
These are chicken meatball which are about to get sauced with a homemade sweet and sour sauce. These are 50/50 white dark meat, seasoning, matzoh meal (ground matzoh) and sauerkraut.
These are chicken meatball which are about to get sauced with a homemade sweet and sour sauce. These are 50/50 white dark meat, seasoning, matzoh meal (ground matzoh) and sauerkraut.
timothy
TVWBB 1-Star Olympian
Now that's a combo I never heard before, chicken and saurekraut.These are chicken meatball which are about to get sauced with a homemade sweet and sour sauce. These are 50/50 white dark meat, seasoning, matzoh meal (ground matzoh) and sauerkraut.
Brett-EDH
TVWBB Olympian
It’s real good. The sauce makes it and the kraut enhances the sour bite. You’d never know the meatballs are chicken. Unless you’re super into beef flavor.
Timothy F. Lewis
TVWBB 1-Star Olympian
That’s a new one on me too but, I like the kraut inclusion.
Brett-EDH
TVWBB Olympian
Basically it’s a deconstructed dish with origins in Ukraine, where my great grandparents were from before coming to NY in 1905.
Ukrainian Stuffed Cabbage (Holubtsi)
This Ukrainian Stuffed Cabbage dish is called Holubtsi. Tender cabbage rolls are stuffed with seasoned ground beef or pork, rice, and onions. Holubtsi is served with sour cream.
hildaskitchenblog.com
Instead of making a stuffed cabbage, I turned the dish into meatballs and sauerkraut with a similar type sauce used in stuffed cabbage.
We used to eat stuffed cabbage with raisins in it and a red sauce. But we prefer the sweet and sour style.
I do miss my grandmother’s stuffed cabbage. These are a good second place.
Bruno
TVWBB Hall of Fame
Sounds delicious, I love sauerkraut!Basically it’s a deconstructed dish with origins in Ukraine, where my great grandparents were from before coming to NY in 1905.
Ukrainian Stuffed Cabbage (Holubtsi)
This Ukrainian Stuffed Cabbage dish is called Holubtsi. Tender cabbage rolls are stuffed with seasoned ground beef or pork, rice, and onions. Holubtsi is served with sour cream.
Instead of making a stuffed cabbage, I turned the dish into meatballs and sauerkraut with a similar type sauce used in stuffed cabbage.
We used to eat stuffed cabbage with raisins in it and a red sauce. But we prefer the sweet and sour style.
I do miss my grandmother’s stuffed cabbage. These are a good second place.
Brett-EDH
TVWBB Olympian
Second night dinner. I outdid myself on this brisket. It was ridiculously tender and moist.
Up this weekend will be some lamb racks. I’m exhausted. Need some sleep.
Thanks for following along. Feel free to ask any questions you might have. The WSK has truly made making an excellent smoked brisket super easy and replicable.
Up this weekend will be some lamb racks. I’m exhausted. Need some sleep.
Thanks for following along. Feel free to ask any questions you might have. The WSK has truly made making an excellent smoked brisket super easy and replicable.