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#1 Jun-05-15 6:39PM
- hookup
- Patagonian Toothfish
- Registered: Jan-31-12
- Posts: 2863
Grill'n
Who doesn't like the manly art of burning meat.
2 Flank steaks on the grill last night 
Sliced them thin, pink inside, left over on sandwiches at work
And last weekend did my first brisket - came out goooooood
Was actually better the next day as left overs.
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#2 Jun-05-15 6:46PM
- Ernie
- Administrator
- From: Ashburn VA
- Registered: Feb-03-06
- Posts: 16641
Re: Grill'n
Hmmmm.....didn't see the invite last night!
That looks GOOOOOOOD!
May wanna see that brisket recipe.
Time to go fishin' again!
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#3 Jun-05-15 7:09PM
- drxfish
- Patagonian Toothfish
- From: Sterling
- Registered: Jan-04-14
- Posts: 3671
Re: Grill'n
Makin' me hungry, George. How'd you season? Marinate?
Always wishin' I was fishin'
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#4 Jun-07-15 11:48AM
- firemunkee
- Patagonian Toothfish
- From: Ashburn, VA
- Registered: May-23-13
- Posts: 1766
Re: Grill'n
Niiiiiice 
Together we'll fight the long defeat.
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#5 Jun-08-15 11:16AM
- backtofuturetoyota
- Patagonian Toothfish
- From: Stafford
- Registered: Jan-12-12
- Posts: 1288
Re: Grill'n
Seriously?!?!? You're killing me!... mouth is watering.
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#6 Jun-08-15 1:53PM
- hookup
- Patagonian Toothfish
- Registered: Jan-31-12
- Posts: 2863
Re: Grill'n
drxfish wrote:
Makin' me hungry, George. How'd you season? Marinate?
Rub. Salt, pepper, paprica, chili powder, cumin - equal parts. Lightly.
Then slow & low for 4 hours at 225dF, then wrapped for 3 hours. Then put in a towel for an hour to 'rest'.
Came out good, but the next day was killer. Next time I do a brisket, I'll smoke a pork butt or ribs with it & save the brisket for the next day.
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