Bloody Mary game tomorrow morning that I'm not worried about at all. They are terrible, we'll over. I think I'm doing a brisket for dinner tomorrow.
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Bloody Mary game tomorrow morning that I'm not worried about at all. They are terrible, we'll over. I think I'm doing a brisket for dinner tomorrow.
Just prepped a brisket for tonight.
https://s26.postimg.org/p4euguk15/9_...076155_BAE.jpg
My dad caught his limit of redfish yesterday - I blackened them tonight with some creamy grits.
https://s1.postimg.org/5cwpxj5etb/01...r7z/D3_C36_AA2
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Nothing like fresh fish Brunswick. I did that brisket and now it’s white cans and Florida A&M.
https://s26.postimg.org/4w0nmlzhl/86..._B8_F2_B21.jpg
Both plates look good
Hell yes to both blackened fish and brisket. Both look outstanding. Well done, y'all.
I smoked a pork butt (from Cheshire Pork Heritage Farms in NC, for the other food dorks on the board), made some pico de gallo, and sauteed some onions and mushrooms for pork tacos. Worked out great.
https://lh3.googleusercontent.com/cM...U=w712-h950-no
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Damn, all that looks good. We went skinny on the tailgate. We cooked a full breakfast at 7:30, then heavy snacks right before we went in.....nothing to brag about.
What your go-to for blackening seasonings? I do blackened rainbow trout from time to time and usually just throw a mish-mash spices and herbs in a high-rimmed dish and coat the suckers liberally. But I'd be interested to know if there's a specific blend of stuff that you like to include in yours.Quote:
Originally Posted by BrunswickDawg
That brisket looks amazing, dude. I do big briskets a few times a year, too, and am always amazed at how flavorful a cut it is. In fact, I'm doing one this weekend that my butcher dry aged for about a month. I super stoked.Quote:
Originally Posted by BeastMan
What do you use for your rub? And what wood do you prefer using? I use the Meathead's "Big Bad Beef Rub" as a base and make a couple of small tweaks. For wood, I usually stick with all hickory, but I've had good results with pecan and mixes of either hickory or pecan with smaller amounts of fruit wood, like apple or cherry.
For my blackening seasoning I usually use Paul Prudhoom (sp?) redfish magic of Tony's Blackening. For my brisket rub I made my own using 2 cups brown sugar, 1 cup garlic salt, half cup pepper, half cup chili powder, half cup paprika, 2 tablespoons onion powder, and 2 tablespoons of cumin. That's approximately. I have plenty of extra for next time I do ribs or something like that.Quote:
Originally Posted by Prediction? Pain.
I googled a blackening recipe that said it was Paul Prudhomes blackening seasoning - but who knows. I had only ever done shrimp and I actually got too much seasoning on the fish. It was HOT - and while I like it like that, others I was cooking for were a little overwhelmed. Best thing I’ve found for rainbows - if they are straight out of the stream - is lots of butter, and some salt, pepper, and white pepper in a super hot cast iron.Quote:
Originally Posted by BeastMan
I'll second the butter rec. I left out those steps when I mentioned my blackening procedure earlier -- slather each filet in melted butter, dredge in spices, and cook in butter-coated, hotter-than-hell skillet. So, so good. I love smoked rainbow trout, too, but the texture and spice of the blackened version is hard to beat.Quote:
Originally Posted by BrunswickDawg
I need to tackle blackened shrimp at some point. Since where I live doesn't lend itself to affordable fresh seafood, though, I usually relegate my shrimp usage to shrimp creole (shrimp sauce piquant) and the like.