What are you having for dinner?

Pizza night last Sunday at our fav pizza place. This place has an NBA jam arcade game that recently broke down that was super fun to play. The hockey table is fun too.

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Dinner tonight. Fish tacos with home made pickled cabbage, coleslaw, and pineapple hot sauce on corn tortillas.

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Breakfast this morning was left over burrito meat, bacon, avacodo, salsa and an egg on a flour tortilla.

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i expect to see some incredible thanksgiving work from everyone in here over the next few days
 
ethlar said:
i expect to see some incredible thanksgiving work from everyone in here over the next few days
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Negative.....it's just the wife and I and her parents tomorrow. So we ordered some small Turkey and Ham portions from Honey Baked Ham and we will and in one or two sides. Def not picture worthy....
 
Plating counts! we eat with our eyes first!
 
ethlar said:
i expect to see some incredible thanksgiving work from everyone in here over the next few days
Click to expand...

I just show up to my parents. :thumb:

Well I bring the pumpkin pie (from Costco) and the rolls (Hawaiian). I actually got an apple pie (from Costco) as my mom requested that as well lol
 
i see it on occasion and when i do its hugely expensive
 
I'm over brisket. At least until I try a full one. Getting the. Cut down to 5-6 lbs just hasn't worked out great. I also didn't trim this one at all because I wanted more meat. It still tasted good and all the fat rendered proper but the top part was dry. Took about 9 hours in the smoker till 170f then in the oven for a couple hours to about 203f. I also need to find some good hard wood to use instead of charcoal. Used the rest of my cherry wood with charcoal for this.
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webby said:
No cut pics?
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no, because the slices were so big due to the shape of it. it was moist though. i did enjoy using the $50 smoker. still probably prefer an electric pellet smoker because im lazy but still want smoked meat.
 
are you doing any wrapping or anything? it looks like you might have a point end there, with the big bit sticking up being the bulk of the point, usually pretty well marbled but if exposed i could see it drying out.

if you want brisket but dont want all the brisket, see if you can get a flat, you can always supplement with a spritz/mop or wrap with extra tallow. I almost never eat the point outright, it either becomes burnt ends or gets tossed in the freezer to save for winter chili
 
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