Conquer Club

okra is the secret ingredient in jambalaya... . as for brisket, steve from calgary's folks are jewish - and betty makes the best brisket i've ever had. so i guess the secret ingredient for brisket would be a jewish cook. that's all the help i can offer you at this time.

2dimes wrote:Did you cook up that seafood Duke?

Yes! Or to be more honest, the wife cooked it for me, because I got called in to work that day and she wanted to treat me.

It was outstanding!

2dimes wrote:How would you use okra? Most people just use salt and pepper.

Okra is not a spice. Okra is a vegetable that produces a sticky gelatin-like substance which thickens the jambalaya, or any other stew. In other countries, one might add flour or corn starch to thicken the stew; cajuns use okra for that purpose. Thinking from a keto point of view, thickening with okra is superior to thickening with corn starch because the okra gel is mostly fibrous and has a much lower glycemic index than corn starch or flour.

plus, it tastes good & looks sort of neat - kinda like a cross between green peppers & honeycombs cereal.

Ah, I see how my okra confusion happened now. Okra in stews is usually pretty good.

I don't know, piling it on a brisket might work too, I just did not understand how to do it on a grill or smoker so I had doubts.

I'm hoping today my brisket will be a good one.

Speaking of Jewish brisket preparations. Corned beef and Montreal smoked are definately two ways to get a great brisket sandwich. Might be a bit high in sodium but tender and tasty! Love that stuff.

yes. pretty crazy how bloody expensive Mtl. smoked meat sammies are, but they certainly ARE delicious. i hope your brisket turns out decent today, 2dimes... .

Yeah, I thought we were still talking about jambalaya. I didn't notice when the brisket stole the stage.

It was good but not as tender as I would prefer.

so basically, you ruined it. next time, call betty...

Kind of. Do you think she uses a pressure cooker?

crap, i don't remember - but i can def. find that out. standby...

broiler pan w/a tight lid, salt, pepper & garlic @ 250F for a minimum of 8 hrs. she usually does it overnight, apparently...

llama = helping

Very nice. That is pretty close to the way you would do one on a smoker.

The one I cooked today was pretty small so I could not smoke it for as long. I did it for about six and a half then rested it for 45 minutes. Wrapping it in aluminum foil part way through can help. I think that would be a bit like the broiler pan with the tight lid.

Trimming them for smoking is quite the chore.

yeah, the ones i ate over there were on the large side - like, anywheres from 6-15 people, but she did 2 for that one. super good, tho - gotta love them old world recipes. in fact, i'm thinking about maybe buying a soup cart and doing doukhobor borscht & my ukranian grandparents' homemade chicken noodle soup when i finally return to civilization. i ran a hot dog cart when the bars were closing for a couple years in the summer when my rig was shut down, it was pretty entertaining & the $$$ was pretty good. not sure i could dedicate myself to soupmaking for a day job, tho - it's not as easy as one might think.

My grandmother used to make borscht. It was loaded with fresh dill from her garden and heavy cream from a dairy farmer she knew. I have not had that for over 35 years. My mom never quite got it right.

yeah, my mom's borscht was crap, too - gotta find an old russian lady for the good stuff... .

My food tastes are broad. But anything involving beetroot is for me disgusting,

no beets in doukhobor borscht, jonesey...

Oh, I'm obviously thinking of the wrong thing. Tell me more.

no, you are right about borscht having beets in it. just not doukhobor borscht.

On an important BBQ note, mcdonald's is bringing back the McRib! Hell yeah!!!

KoolBak wrote:... mcdonald's is bringing back the McRib! Hell yeah!!!

I doubt my wife or the US border guys will accept that as an essential reason for travel.

https://www.citynews1130.com/2020/10/30 ... canada-us/

riskllama wrote:no beets in doukhobor borscht, jonesey...

I knew a doukhobor whose last name was Bichyikokoff. Seriously, no shit. Bichyikokoff.

riskllama wrote:okra is the secret ingredient in jambalaya... . as for brisket, steve from calgary's folks are jewish - and betty makes the best brisket i've ever had. so i guess the secret ingredient for brisket would be a jewish cook. that's all the help i can offer you at this time.

I don't know Steve, but I was in cowtown back in Feb a few weeks before the whole world shut down. Comery Block on 17th ave had legit brisket, I was highly impressed. I frankly almost didn't order brisket because I am so often disappointed, but someone behind this spot must have lived in 'the south' for a hot minute.

We had a place called Holy Smoke BBQ that made great single pork ribs and ok brisket, they closed all their locations just around the time I bought a smoker.

There are a few places that can cook a decent BBQ including brisket, but they are not consistent. There are quite a few more that are just not very good. Strange thing is it looks so easy. The Hayden Block in Kensington is part of the same group as Comery, they also have one in Airdrie (possibly called Main Street BBQ) that can be very good.

I don't know, maybe the combination of altitude and ever changing weather/outside air pressure is a problem here.

2dimes wrote:We had a place called Holy Smoke BBQ that made great single pork ribs and ok brisket, they closed all their locations just around the time I bought a smoker.

There are a few places that can cook a decent BBQ including brisket, but they are not consistent. There are quite a few more that are just not very good. Strange thing is it looks so easy. The Hayden Block in Kensington is part of the same group as Comery, they also have one in Airdrie (possibly called Main Street BBQ) that can be very good.

I don't know, maybe the combination of altitude and ever changing weather/outside air pressure is a problem here.

I totally agree on brisket, I'm disappointed far more often than I'd like to admit. Here in California you could barely find it until a few years ago at most BBQ spots, everyone here make tri-tip as their BBQ beef option, which is fine but not the least bit exciting. One place in town serves brisket but they cut it like a deli meat, so it's really like a pile of brisket shavings and it's incredibly disappointing. It's kind of like fried chicken, it's all the rage here with 3 star Michelin chefs making a bucket for like $40 (stupid expensive)... but the truth is the chicken at a gas station in Louisiana is much better and more satisfying.

I didn't try the ribs at Comery, but they looked like they did just about everything right (expect the corn bread, it was meh). I think those are the two best things to judge a BBQ spot on, brisket and cornbread. Both seem easy, and are so often disappointing... because the recipes are easy but the execution is very difficult