Weekend Cooking & Drinking Thread: Chasing Cougar Edition

[BeastMan]

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.

[BeastMan]

Just prepped a brisket for tonight.

https://s26.postimg.org/p4euguk15/9_B4_B40_BB-_F010-4_FC7-_A57_D-53_B076155_BAE.jpg

[BrunswickDawg]

My dad caught his limit of redfish yesterday - I blackened them tonight with some creamy grits.

https://s1.postimg.org/5cwpxj5etb/017_DF0_D0-861_F-458_E-8436-3310860734_D8.jpg https://s1.postimg.org/4evo51hr7z/D3_C36_AA2

https://s1.postimg.org/4evo51hr7z/D3_C36_AA2-_FB15-4_A12-_B288-9_E45_D74_BCC11.jpg

[BeastMan]

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_C6_CB2_D-1_E60-4275-_B4_A4-90743_B8_F2_B21.jpg

[Dallas_Dawg]

Both plates look good

[Prediction? Pain.]

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 (https://cheshirepork.com/the-skinny-on-fat/), 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/cMD8MYM4BhKk3db6c5j1-8gB9ekPWnJ8-MSqqkZ-PgJcccC-1gGynD-NvODuPsbBDOdwlZ6oplwTL_bZV1lxfw90e4IJZI47Nu2iX2Pgb k9_I62fgg6Uq7vGVqwhP75W48w0fIsNeNcPLqinWIc4s9Z7HEa z0JBlU3Uk-ZJsNF4ZukM05zz47GAMxOCnuUboB-aGnW-Ry8mE1Xe6bjajFPiD264uXcB5i34bqQZfxOuW9R94GuTQ8EBI3 Ud_0AF5cb0Qn6PAc1ij3-IvWQkwylG5mndVoLl_H7NqmntkAUhRg25zIJDUDn5ziR4mxc6Y 8CiNnPJPvXfU5vHWBURbsEQqgL7qHxxp8S5ffa9Ng0LvBry7dt khZUEcrQRbLGcYRxuYZPDPvcQrJGWcFyLUpqZMuc2sW77CAjuC oueRLZvD7zLpEjz7fBxuh4F1iL_Q6HpPfq8_ZcRfJyQ0jQuNJg 5Sgki9w2vpF_VRXCvp0LQE194HxaOSk7r_Pwrk0wI87IZYug_C US5Cjex52xhcqLnO8zl6Tf-IiY1F5wIQF6iitxy6lSYZzoMc6xYGhjYqTX_vZIb7KGkZSwAzg 8rOGIIsDfnzO9DlJC2L6sGNvUU=w712-h950-no

https://lh3.googleusercontent.com/XZKHPzfsZ3RherWRCHF5rZiXSCqja5MoYGVyJEBzB-k4b3sCWPepQYoO_Zz-ye3kc_5Bc2rtFgEs5bfN6EmfR0WratWpSsnUr0OuFgyDYOYZX_ K-pspopISxBvcDG0_EbwsR_WC6z4hrSM9m2LtKRR5eOwfAW8svU2 TAOEsLHbRXOPrMTnYyQ18e1jFIl6jOWkWM7SgcN3zm9qXvrtVa Kv9LL7ICJkidBWsR66sI4Kubv2vzW6XvPA-W-ilqUZj4I2beN2f_y9c6rD_4rPdSOv1a4QFjrdnXYbhAvdI3gpC o1AXxuhfc1Vwy5Ty3HApxp3d8mD_FUj2eABg4kk69PWqnD9Jhy QmEh1u6tlw0Ldo6bBYlyzfH-bHfS8evWyxFRPEZ_Iq--L_vlRYLkUifIUqb-J6dYoOzTXtGfanwTHB8ee_pcFN6CqjIw8nrTLsac2xAy449muD H6MmorJ-gFjbT-ZKKSODz-m0-NgWUt-IZX8AxWDJhSeRVhzk13uIXnL0raQnXFKaRf2goxngAJ8nHbh4a 1yDAg28Yilh_QM5L4xMHUiqBUlH8e6KzyG38BiRs4TjA1aNXgS bJkmr5pW6xEwFOMxs5R--Fcv2eBPo=w712-h950-no

[Howboutdemdogs]

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.

[Prediction? Pain.]

My dad caught his limit of redfish yesterday - I blackened them tonight with some creamy grits.

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.


I did that brisket and now it’s white cans and Florida A&M.

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.

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.

[BeastMan]

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.



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.

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.

[BrunswickDawg]

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.

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.

[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.

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.

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.