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post #1 of 771 (permalink) Old 12-20-2011, 03:51 PM Thread Starter
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Rexmitchell's cooking thread

I remember a while back we had a recipe thread. While I'm not going to share all my secrets I'm going to post up some of my cooking (which I love to do) and what I'm using. This can centralize things a bit better and I will try to add to the thread as I go along. I will start with what I am cooking tonight and then merge some stuff from past feasts as well.

On the grill tonight, we have a 3 lb half brisket fully trimmed. I dry rubbed this with salt lick rub. I have used my own rubs before but I didn't have any handy and this stuff is good. Rub and let the brisket come to room temp before cooking. I put a pan full of apple juice inside the smoke chamber of my smoker towards the fire, it helps to keep the brisket moist. I have the fire at 200 degrees on hickory and pecan wood. Typically you have to go an hour a pound but really its until the meat is at 170-180. You want brisket to be well done, thats why the apple juice is in there to help from drying it out. I also will brush the brisket with an apple juice/olive oil blend(or spray it on). I'll warn you now, don't let the olive oil hit fire, its flammable After the brisket comes off it will get wrapped in foil and then thrown into a cooler and closed for about 45 more minutes. Then time to cut it up.





I am also cooking boneless chicken, its getting marinated in this stuff. Sweet baby rays make and excellent BBQ sauce as well.



The chicken I will throw on a little bit later on top of foil on the grill. I save some of the marinade and brush on during cooking as well.



Here is a bigger brisket from a while back



And another




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Last edited by rexmitchell; 12-20-2011 at 04:14 PM.
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post #2 of 771 (permalink) Old 12-20-2011, 03:53 PM
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why you throw the briskett in a cooler for 45 minutes? my mom and step dad are big BBQ'ers and make a great briskett..but I never see them toss it in a cooler



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post #3 of 771 (permalink) Old 12-20-2011, 03:54 PM Thread Starter
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A day or two ago, I went with bacon wrapped pork tenderloin. Start with some pork tenderloins and top with fresh cracked pepper, salt, garlic salt, onion powder, garlic power, cayenne powder and lemon pepper. Cover the things in it. Then get your bacon and wrap the tenderloins till they are covered. Toothpicks will help secure the bacon throughout cooking. After the bacon is on, I put the same seasonings on the outside of the bacon as well. Then coat the things in olive oil. While cooking, I periodically rub the olive oil on the tenderloins to keep them from drying out. This is all on my smoker with pecan and or hickory wood.





You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #4 of 771 (permalink) Old 12-20-2011, 03:56 PM Thread Starter
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why you throw the briskett in a cooler for 45 minutes? my mom and step dad are big BBQ'ers and make a great briskett..but I never see them toss it in a cooler
It keeps the brisket cooking but not oven an open flame and with no smoke. Smoking a brisket too long will dry it out. After 4-6 hours I will wrap the brisket in foil in the smoker to help with this. It will help achieve the optimal temperature and help it to become more tender. I will warn you, that damn thing comes out just as hot as when it went into the cooler so wear some gloves

Here is one wrapped on the smoker with some bone in chicken marinated in southwestern marinade




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post #5 of 771 (permalink) Old 12-20-2011, 04:00 PM Thread Starter
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Sides are always essential as well, corn and squash are some of my home made favorites. I only use white corn and soak it for an hour in water. Then foil wrapped with the husks on and onto the grill. The corn needs direct heat at about 400-450 for 30-40 minutes. Then buttered, salt and pepper when it comes off. Tastes like heaven. The squash I slice thinly, make a foil bath tub on the grill and fill with salt, pepper, and olive oil on top of it. Periodically stir and rotate the veggies until tender




You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #6 of 771 (permalink) Old 12-20-2011, 04:00 PM
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damn man...if we have a squadron cookout im volunteering you to be the cook...and im installing saddlebags on my bike so I can get leftovers back home



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post #7 of 771 (permalink) Old 12-20-2011, 04:01 PM
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Damn Rex! That looks great!

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post #8 of 771 (permalink) Old 12-20-2011, 04:03 PM Thread Starter
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Next we have bacon wrapped pork tenderloin skewers marinated in southwest spice rub. Also are NY prime strip steaks peppercorn rubbed and thrown over charcoal. As a general rule of thumb charcoal is 100 times better than gas on any day. Prime meat may be a bit more expensive but once you have tasted the difference the price is no object. Grill to medium rare on the steaks(take off at 125) and let sit for 5 minutes before cutting into. The pork needs to go to at least 170-175.




You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #9 of 771 (permalink) Old 12-20-2011, 04:04 PM Thread Starter
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damn man...if we have a squadron cookout im volunteering you to be the cook...and im installing saddlebags on my bike so I can get leftovers back home



You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #10 of 771 (permalink) Old 12-20-2011, 04:06 PM Thread Starter
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Next is one of the best things I have ever cooked. Bone-in frenched prime ribeye

This thing was 22 ounces and was immaculate to the mouth(I'm sure some gay comment will come from that but whatever). This I seared on the grill for 5 minutes on each side and then into the oven to finish it off. Cooked medium rare as usual, it was one of the best steaks I have ever cooked. I peppercorn rubbed it before starting to get a good crispy outer coating





You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #11 of 771 (permalink) Old 12-20-2011, 04:07 PM Thread Starter
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If you can get your hands on some deer backstrap, I highly recommend bacon wrapping one. It tastes fvcking amazing. Same instructions as the pork from above but damn its good




You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #12 of 771 (permalink) Old 12-20-2011, 04:17 PM Thread Starter
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Fish

I don't have any pictures of the fish I fry, but the concept is simple. Corn meal, salt, pepper, garlic powder, onion powder, cayenne pepper, paprika and apply generously to the deboned fish. Pan fry or deep fry depending on quantity.

Backstrap can be done the same way except I use flour and just salt and pepper for it. The backstrap I always pan fry so it stays a bit more tender. When you are done use some of the grease to make gravy



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post #13 of 771 (permalink) Old 12-20-2011, 04:20 PM Thread Starter
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Pork chops

I like them boneless and thinly sliced. Bread with salt, pepper, onion powder, flour and pan fry. Tastes amazing with a little spicy ranch when done.

On the grill, I use a variety of rubs depending on what I want to taste but cook similar to a steak.



You may all go to Hell, and I will go to Texas. - Davy Crockett

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post #14 of 771 (permalink) Old 12-20-2011, 04:30 PM
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post #15 of 771 (permalink) Old 12-20-2011, 04:38 PM
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Nice stuff Rex. A chutney sauce on those pork mignon's would be killer

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post #16 of 771 (permalink) Old 12-20-2011, 04:40 PM
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Let's see, if I leave now, I'll be there in time for dinner tomorrow.

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post #17 of 771 (permalink) Old 12-20-2011, 04:41 PM Thread Starter
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Nice stuff Rex. A chutney sauce on those pork mignon's would be killer
I'll look into that for next time, sounds awesome.



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post #18 of 771 (permalink) Old 12-20-2011, 04:42 PM Thread Starter
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Let's see, if I leave now, I'll be there in time for dinner tomorrow.
The brisket should be done by then



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post #19 of 771 (permalink) Old 12-20-2011, 04:51 PM
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It really compliments the flavor of the meat. You can do a few different variations of it, but I like the sweeter flavored offerings.

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post #20 of 771 (permalink) Old 12-20-2011, 04:54 PM
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The brisket should be done by then

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