as promised, pix from first cook

[seattlepitboss]

The scene: a very urban sophisticated crowd coming to a June birthday party for several people, at a suburban house north of Seattle. In the morning my daughter and I started doing the prep work. Here are some of the ingredients all set out the way you guys like 'em:



On the back row: 2 packages of fajita-sized tortillas, 4 large avocados, white onion, cilantro
Mid-row: tomatoes, crema, thick-sliced smoked bacon, limes
Front: diced ham, chorizo, 2 lbs beef dogs

While I was roasting, peeling, seeding and chopping a dozen jalapenos my helpful but slightly crabby daughter whipped out a double batch of pico de gallo:



Anyway, we got everything packed up and headed up to the party. Unloaded the cooker, fired 'er up, put in a little water, gave it a quick scrub/rinse with the flick you see the wok cooks use, then got busy. Here's the setup:



In front is 2.5 lbs of chopped ham, 2 lbs diced beef dogs, a pound of diced smoked bacon, and I don't remember how much chorizo. Behind is a 7lb bag of chopped brisket (both flat & point), a 5lb bag of chopped beef round, and half a no. 10 can of fire-roasted tomatoes, diced (I drained off the juice beforehand so a lot of the volume is gone). Behind you see tortillas, chopped onion, diced jalapenos, and a container of fresh pico de gallo.

So it was time to get cookin'. Started with about a tablespoon of oil, then added the bacon:



When the bacon had all separated and had given up a lot of its magical liquid, I pushed it out of the way and added the chorizo:



After the chorizo was kind of used to being in there, in went the chopped beef dogs (under, can't see 'em) and the ham:



After the meat had just gotten mixed up a little, I shoved it all out of the way and added both kinds of beef. I got carried away and added the onion too before I remembered I was shooting pix:



Then some salt, pepper, and garlic powder, plus the tomatoes and chopped peppers:



There was a fair amount of oohing and ahhing from the (growing) crowd at this point. Then I scooted everything towards the middle and put on the cover for a few minutes to let things start warming up:



Here's how it looked about 7-8 minutes later, after the first mixup:



Then came a couple of sessions where I let it cook, covered. After about 10 minutes that awesome juice started coming out:



Gave it another mix, covered back up and gave it another 15 minutes. Wow, getting pretty soupy in there!



Then about 30 more minutes of covered cooking, followed by probably another 20 minutes of reducing, and before I was really ready, the ravenous crowd descended like vultures! I managed to get this picture in:



You can see from the lines on the side how the liquid has reduced, intensifying the flavor. The tough brisket chunks got nice and tender, not quite falling apart but really easy to eat. I thought the dish was wicked good! So did a bunch of guests:









It was a wonderful, memorable day, and I learned a lot! Building and cooking on this setup has been a huge bundle of fun, want to say thanks to you guys for leading the way!

[KAKid]

Awesome cook right there SPB. You nailed it! Congrats to you and your prep assistant(wish I had one). Those oohs and aahs when the cooking action starts is a joy to hear, second only to the disappearing food.
_________________
I was taught to respect my elders. It's just getting harder to find them.


Chargriller Outlaw w/SFB and Mods
Pair of UDS's
10 gal CI Chili/Jambalaya pot

[seattlepitboss]

Oh yeah - and now that I ordered a brand new di$c all the way from Georgia one of the guys at the cook told me "I got a whole pile of those things in my farm. Let me know if you need any more." Dang - where was he when I was looking?

[spooneb]

Beautiful. I'm gonna have to find me one of those steamer lids. Way better than my current solution of aluminum foil.

[GF]

SeattlePitBoss, great looking first cook
It looks like everyone had a good time and a good lookin meal.

[killswitch505]

Great first cook
_________________
Club Disco

[Smokin Mike]

Nice looking cook there SPB! And it appears everyone was enjoying themselves.

Your daughter doesn't look too crabby. Actually she looks like the spokesperson for Pico de Gallo Inc.

[jeepdad]

You nailed it! Gotta try that recipe! Thanks for sharing!

--jeepdad
_________________
May All Your Troubles be as Few and as Far Apart as my Lying, Thieving, Cheating, Common Grandmother's Teeth.

[Tug]

Hot diggety - bacon, brisket, chorizo, ham, dogs! Goodness, seattlepitboss! Go big or go home,
huh? :lol:Congrats on the first cook.
I recv'd word from Agrisupply on Friday that my order has
shipped. Got home today excited, but alas - no
delivery. Hope to be joining y'all soon!
_________________
Family, Q, Fishing, & Wishing.
Frontwards, backwards or upside down - liar 88 but getting better at worse!

[k.a.m.]

Grant, that is a mighty fine break in cook you did there. I would love to say you looked good turning it out but you failed to submit a pic of yourself. Nicely done my man.
_________________
Always remember slow and steady wins the race.

Reverse Flow
Hybrid Cooker

[seattlepitboss]

[k.a.m.]

[platriver]

Very Nice!

[killswitch505]

[quote="k.a.m."]

[seattlepitboss]

[quote="killswitch505"]

[ChuckieD]

SPB,
Very nice first cook bro!
I want to try your recipe also... it looks great.
_________________
SEE YA!
Chuckie D.

Big Green Egg XL
UDS build
The Old Brick Barbecue Project!

[Canadian Bacon]

Great looking cook on that disc SPB,looks like you kept the crowd happy.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Weber Spirit Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made Black& Blue
LIAR #25

[huntca]

Awesome looking cook.