[LeonardoDaBenz]

I guess I've been going against the grain all my life. I give brisket several hours in the Weber and several more in the oven to finish it. Works well for me. A free spirit as some have said.

Only makes sense if you're going a low/slow smoke. The meat can only take in so much smoke; after 3-4-5 hours, it's done. The rest of the cook only needs the heat which can be done WITHOUT any more monitoring of heat levels of the heat source. Got your remote thermo in the meat / set the oven temp / and fuggedaboudit till the alarm goes off.

I get it--I love to smoke but sometimes, let automation take over and go have a brew ...or three 🍺🍺🍺

 

[Wooleybooger]

Five to six hours in the Weber and 8 hours in the oven. Decent bark and smoke ring.

 

[Colbyt]

How big? I"ve done a 11lb packer in 5 hr (using foil to get past the stall) AND high heat (350o IIRC) on a smoker but if you're looking at say 4lb (maybe just the point?), I"d consider this one in the oven.

Texas Oven-Roasted Beef Brisket

Get Texas Oven-Roasted Beef Brisket Recipe from Food Network

www.foodnetwork.com

.

This cut was 1.5 lbs. When I buy the packer's cut I butcher it into smaller meal sized flats before freezing it. This was how much I was willing to risk on something I never tasted before.

I choose to cut it into smaller chunks, sear and cook in the slow cooker. I plan to post the recipe once I have a chance to actually eat the product. The single bite that fell through had an excellent flavor.

Tacos tonight.

 

[Colbyt]

I guess I've been going against the grain all my life. I give brisket several hours in the Weber and several more in the oven to finish it. Works well for me. A free spirit as some have said.

I am with you 100% of the way. That running in and out for 12 hours is way too much work.

Next time I buy a packer I want to try cutting it into flats and cold smoking before I freeze it so that cooking can all be in the oven.

 

[PickyPrincess]

The gingerbread cake is waiting to go in the oven! One down and one more to go.

 

[LeonardoDaBenz]

I made an Instant Pot Chocolate Cheesecake (with soon to be made Spicy Chocolate Ganache --more of a spicy sauce with cayenne--just for her--I'm a spice head BUT not necessarily on desserts) for daughter's b'day party on Sunday.

Just came out of the pot

And now cooling for a few hours then in the fridge overnight. Just one crack (hard to avoid them no matter how you cook it) so I'd say it's 99% perfect 😁

 

[PickyPrincess]

I made an Instant Pot Chocolate Cheesecake (with soon to be made Spicy Chocolate Ganache --more of a spicy sauce with cayenne--just for her--I'm a spice head BUT not necessarily on desserts) for daughter's b'day party on Sunday.

Just came out of the pot
View attachment 1141

And now cooling for a few hours then in the fridge overnight. Just one crack (hard to avoid them no matter how you cook it) so I'd say it's 99% perfect 😁
View attachment 1142

I keep meaning to share my chocolate chip cheesecake recipe for the Instant Pot!

Looks awesome @LeonardoDaBenz!

 

[Colbyt]

If I ever made one of any flavor that turned out with just one crack I would be proud.

 

[Wooleybooger]

I've only made a couple cheesecakes but had no problem with them cracking. My cookbook made recommendations such as here.

Why does cheesecake crack?

There are a couple of things you can do to prevent cracking in your cheesecakes: Make sure you mix...

www.myrecipes.com

 

[LeonardoDaBenz]

I've only made a couple cheesecakes but had no problem with them cracking. My cookbook made recommendations such as here.

Why does cheesecake crack?

There are a couple of things you can do to prevent cracking in your cheesecakes: Make sure you mix...

www.myrecipes.com

# 1 on that list is the only one really relevant to my situation and I follow it religiously by never using a stand mixer, only a hand mixer--and it still cracks. I think I've had one cake that didn't but generally, I am happy with only one.

AND if you cover it with topping when cooled and then serve it, then you have NO cracks 🤣

 

[PickyPrincess]

Best advice I got about making cheesecake is the risk of over mixing comes AFTER you put the eggs in.

Use room temperature eggs and mix slowly until their just incorporated.

I always use a stand mixer, whip everything really well, put the eggs in and then mix on low. Stand mixer works better for me because it has a wide range of speeds. The lowest setting on my hand mixer is still too high.

YMMV.

 

[Old Gnome]

It's Monday, so another busy day for everyone. We watch our grandson from midday until his parents get here around 7, so dinner gets put into the slow cooker when I'm done with breakfast. Today it's Italian tomato soup with rice. the recipe calls for instant rice, but we haven't had any of that in the house since we bought our first rice cooker over 20 years ago. I am going to make a lot of rice and each of us can have the amount of rice we desire.

I have found that a lot of slow cooker recipes are woefully under-seasoned. I check on the dish after four hours or so and adjust the seasonings. Is that because of the cooking method, or is it the recipes?

 

[Steve-o]

It's mostly the recipes. You can always add salt/pepper/spices/harbs but it's really hard to subtract. So many recipes pull back on the seasoning rather than put people off.

But some of it is the method, too. Herbs simply don't need to cook for hours on end.

 

[KitchenWench]

It's breakfast for dinner here. I'm just not feeling inspired enough to do more than bacon and eggs. Even being inspired enough to fix bacon and eggs took some doing. But that's because I spend all day running around; if I'd been home more I probably would have done fried chicken.

 

[LeonardoDaBenz]

I have found that a lot of slow cooker recipes are woefully under-seasoned. I check on the dish after four hours or so and adjust the seasonings. Is that because of the cooking method, or is it the recipes?

It's mostly the recipes. You can always add salt/pepper/spices/harbs but it's really hard to subtract. So many recipes pull back on the seasoning rather than put people off.

But some of it is the method, too. Herbs simply don't need to cook for hours on end.

What Steve said. If you're doing a 6-8 hr slow cook, put your spices in say the last hour or so. There is no need to cook them/they are there to provide YOU with their flavour, not the meat/sauce

 

[Shane R]

Chicken thighs, chayote. I haven't decided on a 3rd dish. Today may be warm enough to grill the chicken but I'm prepping for oven baked if the forecast is off.

 

[KitchenWench]

I know I'm making something out of fresh chicken tenders. Other than that????

 

[Wooleybooger]

Chicken thighs or pork chop, quinoa and either green beans or sweet peas.

 

[Tjbnwi]

This week;
tonight, cheese cake, Tuesday night, Germans Chocolate cake, Wednesday night, French Silk pie, Thursday night, lemon bliss cake and ham salad. Small gathering coming up….

Tom

 

[Steve-o]

Germans Chocolate cake

Thank you for getting that right (Germans).

Broiled some chicken thighs last night (in keeping with but preceding today's theme) and we have leftovers of those but I think I will push to finish off the corned beef. It's old enough.