Super Bowl Sunday Seleccion!

[grateful1]

It looks like I'm picking up a pork butt for crock pot sliders and a brisket for the oven.

Now...should I do the brisket 'Passover' style?

You make the Call!

 

[Nickc]

OH!! OH!!! Decisions.. Decisions... This is not an easy one...

 

[{tpc}]

I say yes!

Then again, I really don't know what that means....

 

[whopper]

Making a "Bacon Explosion" tomorrow for a pre-game snack before our annual Super Bowl golf tournament.(1st time trying this.)

Sunday for the Super Bowl we're making some Chicken Hot Sauce Dip & Chips and Paula Deen's Corn Chip Salad among other tasty items. :

P.S. Oops, forgot to answer the question. Gary, definitely passover style, IMO. :thumbs:

 

[redraider]

Brisket in a oven!! Thats blasphemy. The only way to cook a brisket is to smoke it! Of course this is coming from a know it all Texan

What is Passover Style?

 

[NullSmurf]

x2 on Bacon Explosion. Looking forward to it.

 

[Fatken]

I am making chili with cubed beef.

The brisket passover style sounds good, but I think I would like it better traditional.

Ken

 

[grateful1]

I am making chili with cubed beef.

The brisket passover style sounds good, but I think I would like it better traditional.

Ken

It's all in the gravy man...all in the gravy.

By the way...who's tradition! :sign:

Ok. 9.77lb brisket(I ordered 8lb - lol).

I put it in an enamel turkey pan, covered.

The set up and ingredients are from ohhhhh, three different recipes. :laugh:

A rack on the bottom along with potato, carrots, celery, 1 garlic clove, 1 quartered onion and a couple bay leaves.

I used 'just enough' salt and pepper on both sides and away we go.

It went in the oven (310deg - my oven runs low) at about 10pm. My oven time only goes 10 hours so, I'll have to reset in the am.

Yes, it will be done waaaaay early, but I'd rather warm it and server than start it in the am and have to wait until tomorrow night for it to be done.

I plan on getting up and turning it about 3am.

Now, should I take out the veggies at that time?

This is my first 'oven' brisket so I'd appreciate any suggestions.

 

[b.dawgson]

Not real sure on the brisket Gary. We're just making ham/pickle wraps as a finger food to take to my sisters. Man I love those wraps though!!!!

 

[fatman1267]

Just pulled the pork butt off of the smoker, put it on at 1 am. Pulled it and wrapped it up and put in the cooler. The bark looked awesome.

 

[Kingantz]

Makin' country style beef ribs (no bones) with a home made mater based sauce (kinna like BBQ, but not). Slaw and french fries on the side.

 

[ironpeddler]

Making the Bacon Explosion again and a giant pot of chili....12lbs of ground sirloin, 6lbs of diced chuck, green, red, small chili peppers...red & yellow onions, 2 heads of garlic, 5 bottles of Yuengling lager, fire roasted diced tomatoes...and all the secret ingredients!

Go Saints!

 

[grateful1]

Excellent Selecciones!

I flipped it at 2am and truned it down to 275deg.

I woke at 5:30 and it was slightly dry. I basted it then turned.

At 7pm I checked it again and it seemed done. I wrapped it and made some sort of gravy...corn starch, and heavy cream along it the strained drippings....OH YEA!!!!

I'll put it back in the oven to warm up and fix the gravy up. We are serving it with boiled potato and carrots.

Oh yea, the pulled pork should be ready around 6pm.

Oh yea...friend came over with teriyaki steak and chicken for the grill...oh my! :laugh: