Go Back   This Blue Marble, a Global Current Events Discussion Forum > Our Homestead > Kitchen > Meat, Fish and Fowl

Reply
 
Thread Tools Search this Thread Display Modes
Old 10-23-2010, 04:35 PM   #26
drummagick
new age airy-fairy hippie
 
drummagick's Avatar
 
Join Date: Aug 2008
Location: North Central Washington State
Posts: 6,738
Thanks: 2,592
Thanked 2,386 Times in 1,046 Posts
I used Campbells Beef Broth and Consomme for the liquid today, and put in a big spoonful of Better Than Boullion Vegetable Base and it smells and tastes wonderful!
drummagick is offline   Reply With Quote
Old 10-23-2010, 05:34 PM   #27
Feather
Secretly laughing at the cat
 
Feather's Avatar
 
Join Date: Nov 2008
Location: Iowa
Posts: 9,161
Thanks: 20,706
Thanked 2,737 Times in 1,273 Posts
Great minds think alike, I picked up a roast last night before I logged on here. It's in the crockpot and smells so good. I put some Jane's Mixed up salt and French onion seasoning on it and then used beef broth for the liquid. DH cut up an onion and some potatoes and added those. It will be ready in an hour or so.
__________________
Forgive your enemies - it messes with their minds.
Feather is offline   Reply With Quote
Old 10-23-2010, 05:53 PM   #28
Twoolf
One more day in the world. Life is good!
 
Twoolf's Avatar
 
Join Date: Nov 2008
Location: Tertius Colony, Tella Prime
Posts: 5,485
Thanks: 1,713
Thanked 1,761 Times in 850 Posts
I'll be there about 6:30
Twoolf is offline   Reply With Quote
Old 10-23-2010, 06:01 PM   #29
Feather
Secretly laughing at the cat
 
Feather's Avatar
 
Join Date: Nov 2008
Location: Iowa
Posts: 9,161
Thanks: 20,706
Thanked 2,737 Times in 1,273 Posts
You better hurry, DH keeps lifting the lid.
__________________
Forgive your enemies - it messes with their minds.
Feather is offline   Reply With Quote
Old 10-23-2010, 06:05 PM   #30
Twoolf
One more day in the world. Life is good!
 
Twoolf's Avatar
 
Join Date: Nov 2008
Location: Tertius Colony, Tella Prime
Posts: 5,485
Thanks: 1,713
Thanked 1,761 Times in 850 Posts
He's letting all the goodness out !
Twoolf is offline   Reply With Quote
Old 10-23-2010, 06:18 PM   #31
Ought Six
Lifetime Level 3
 
Ought Six's Avatar
 
Join Date: Oct 2008
Posts: 35,164
Blog Entries: 15
Thanks: 180
Thanked 392 Times in 328 Posts
Arrow

If you keep lifting the lid on a crock pot, the roast will not cook properly, and as Tw pointed out all the aromatics will be released. Duct tape down the lid if you have to, but keep it down.
Ought Six is offline   Reply With Quote
Old 10-24-2010, 03:17 AM   #32
ukmum
Member
 
ukmum's Avatar
 
Join Date: Aug 2008
Location: Berkshire, UK
Posts: 3,661
Thanks: 2,203
Thanked 1,199 Times in 503 Posts
Quote:
Originally Posted by Ought Six View Post
If you keep lifting the lid on a crock pot, the roast will not cook properly, and as Tw pointed out all the aromatics will be released. Duct tape down the lid if you have to, but keep it down.
Or alternatvely duct tape DH to keep him away from the crock pot!
ukmum is offline   Reply With Quote
Old 10-24-2010, 08:54 AM   #33
drummagick
new age airy-fairy hippie
 
drummagick's Avatar
 
Join Date: Aug 2008
Location: North Central Washington State
Posts: 6,738
Thanks: 2,592
Thanked 2,386 Times in 1,046 Posts
Quote:
Originally Posted by ukmum View Post
Or alternatvely duct tape DH to keep him away from the crock pot!

That's always fun.


Brisket came out kind of dry, which is ok because I don't mind
dried out beef. I read a detailed horoscope for my birthdate
once that said I like my food on the ragged edge of burnt
and it's true. lol

This piece of brisket had very little fat on it. Last night we made
sandwiches with caramelized onions and melted cheese. I think
tonight I'll turn the stock into gravy and make hot beef sammiches.
drummagick is offline   Reply With Quote
Old 10-24-2010, 02:06 PM   #34
booger
Scrappy Vahjeen
 
booger's Avatar
 
Join Date: Aug 2008
Location: NEMO
Posts: 2,170
Blog Entries: 17
Thanks: 145
Thanked 175 Times in 76 Posts
Just wanted to say thanks for the charcoal discussion here. We always just used wood since we lived in the woods, never having even considered the charcoal thing. Now we only a small amount of trees and none of it yet cut so, the one time we've cooked out since moving here, we bought some run-of-the-mill charcoal. Blech. The stuff tastes nasty. Now I know why. I think I'll try my hand at homemade charcoal making one of these days! (And nag hubby to get some real wood cut soon.)
__________________
Diane
booger is offline   Reply With Quote
Old 10-24-2010, 02:46 PM   #35
Twoolf
One more day in the world. Life is good!
 
Twoolf's Avatar
 
Join Date: Nov 2008
Location: Tertius Colony, Tella Prime
Posts: 5,485
Thanks: 1,713
Thanked 1,761 Times in 850 Posts
Quote:
Originally Posted by booger View Post
Just wanted to say thanks for the charcoal discussion here. We always just used wood since we lived in the woods, never having even considered the charcoal thing. Now we only a small amount of trees and none of it yet cut so, the one time we've cooked out since moving here, we bought some run-of-the-mill charcoal. Blech. The stuff tastes nasty. Now I know why. I think I'll try my hand at homemade charcoal making one of these days! (And nag hubby to get some real wood cut soon.)
Just get some of the chunk charcoal. Its cheap, burns nice and hot, and long. Nice flavor if used all by it self, but better with some hickory chips.
Twoolf is offline   Reply With Quote
Old 10-24-2010, 03:05 PM   #36
Ought Six
Lifetime Level 3
 
Ought Six's Avatar
 
Join Date: Oct 2008
Posts: 35,164
Blog Entries: 15
Thanks: 180
Thanked 392 Times in 328 Posts
Arrow

Yeah, natural lump charcoal used to be really expensive, but it has gone mass market and can be found for a reasonable price now. Just be aware that it burns a lot hotter than briquettes. A big pile of the stuff right under your meat will cremate it for sure. Go with a thin layer of charcoal right under the meat, with some bigger piles to either side so you can rake more coals under the meat as what is under it is depleted. For bigger cuts of meat, sear it off first, then move the charcoal aside, close the cover and use indirect heat to finish the cooking.

And as Tw said, wood chips are great. I like mesquite for chicken, pork and fish; hickory or cherry for beef; alder and/or vine maple for salmon or sausage; and oak for just about anything. You can also get mesquite lump charcoal, which eliminates the need to add wood chips.
Ought Six is offline   Reply With Quote
Old 10-24-2010, 04:30 PM   #37
booger
Scrappy Vahjeen
 
booger's Avatar
 
Join Date: Aug 2008
Location: NEMO
Posts: 2,170
Blog Entries: 17
Thanks: 145
Thanked 175 Times in 76 Posts
Ah, I didn't know it was a widely available thing. Good to know, thanks!
__________________
Diane
booger is offline   Reply With Quote
Old 10-24-2010, 06:46 PM   #38
Feather
Secretly laughing at the cat
 
Feather's Avatar
 
Join Date: Nov 2008
Location: Iowa
Posts: 9,161
Thanks: 20,706
Thanked 2,737 Times in 1,273 Posts
Quote:
Originally Posted by ukmum View Post
Or alternatvely duct tape DH to keep him away from the crock pot!
That's a dream of mine, duct taping DH to keep him out of the stuff I'm cooking. Roast turned out really good, we have no left overs. Found out why I kept hearing him lifting the lid, he was swiping potatoes! There were a few left by dinner time. Next time we put as least twice the amount of tators in.
__________________
Forgive your enemies - it messes with their minds.
Feather is offline   Reply With Quote
Old 10-24-2010, 08:17 PM   #39
drummagick
new age airy-fairy hippie
 
drummagick's Avatar
 
Join Date: Aug 2008
Location: North Central Washington State
Posts: 6,738
Thanks: 2,592
Thanked 2,386 Times in 1,046 Posts
I'm going to make hot beef sandwiches tonight. It was a stormy cold day and that sounds perfect.
drummagick is offline   Reply With Quote
Reply

Tags
brisket

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 04:52 AM.


Powered by vBulletin®
Copyright © Jelsoft Enterprises Ltd.