This is the closest I could find. Replace the chicken with the ham hock. You might need a little more meat in there, and a little more stock.
10 Likes
Thank you very much!
5 Likes
Been sick with a stomach flu ever since Easter. Still not really able to eat normal food but this Pimm’s cup is a nice pick-me-up now that the sun is shining for once
Incidentally I’m all ears for your favourite reconvalescence recipes…
My own favourite is the classic chicken fricassee/blanquette.
13 Likes
We were turned on to Pimms Cup in NOLA a few years back.
Had one last night! 
Cheers, and get better every day.
7 Likes
Yum-o!
No pics, it was gone too quickly, but just had a great dinner. Pollock filets topped with a mix of crushed ritz crackers, minced garlic, herbs and a touch of cayenne held together with some melted butter, baked at 425 for 10 minutes. Served with a side salad and steamed broccoli and carrots. Fish and veggies topped with a squeeze of lemon.
The pollock was melt-in-your mouth good.
I love how quick and no-fuss this was. 30 relaxed minutes from start to table.
11 Likes
Chef John approved!
6 Likes
And as always… enjoy! 
8 Likes
I love tri tip. Prime Costco tri tip is my new brisket. The marbling is amazing.
The Traeger got a workout last weekend. Smoked tri tip Saturday, Montreal Smoked Meat Sunday.
3 Likes
Is tri tip a Californian cut? I was stationed in Texas it was brisket.
3 Likes
It’s just a different cut. I think it was more of a Southwestern cut (California, New Mexico) but I’ve had it done all kinds of ways all over the place. I make mine Texas-style, with a long, slow cook and a salt-and-pepper rub. With enough intramuscular fat, it ends up very much like Texas-style brisket, but in half the time.
7 Likes
Hope you get better soon, I prefer campari and tonic water myself, Pimms isn’t bitter enough for me 
We often do chicken broth and pasta with loads of parmesan grated on top when we’re getting over something, filling, flavorful and easy to digest.
9 Likes
Sounds like you’re over this part, but when I feel nauseous I like a few shakes of angostura bitters in a big glass of carbonated water. It really helps.
To eat, a bowl of plain Greek yogurt mixed with a small spoonful of good jam hits the spot. Sometimes I’ll mix in a spoon of peanut butter, too.
Also, I don’t know if this is real, but when we all got “gut rot” while camping, someone swore on eating burnt popcorn.
Hope you’re feeling better.
7 Likes
-
Your family’s version of chicken soup, of course (or “kitchen soup”, as my kids called it, as we’re a vegetarian household).
-
Plain rice. Eat at least a bowl a day for a few days. More if possible.
-
Plain yogurt with active probiotics.
8 Likes
Help! Emergency!*
I have brisket and a new mini kamado grill I bought at the local discount supermarket the other week. I did a chicken in it for four hours and it was the moistest, smokiest chicken I’ve ever had. It was so good I even ate some (I normally make it on a Sunday as everyone else does and I use the leftovers for pies for the children). This is what my butcher called, I think, “button end” so it’s leeeeeeean. Not like what I see for US brisket. I got two kilos, way too much for us so I may cut it in half and freeze.
What do I do? It’s Friday evening and I have a mini kamado, no rain for the weekend, and we eat on Sunday maybe at six.
I would love advice from people who know about cooking meat and using kamados/slow grills.
*not in any way an emergency!
6 Likes
First I do not have a Kamado ( if I cannot lift it I cannot take it down 22 steps to backyard. )
But, I think cutting into 2 portions is the way. I have also cut into small slices or steaks and cooked fast.
6 Likes
I can give you my take:
Sounds like you have the flat end of the brisket vs the whole packer brisket or the point end.
-trim as much silverskin off as possible
- leave at least 8 mm fat on top wherever possible
- rub the meat with a thin layer of mustard or mayo to help the rest of the rub bind
- rub salt and pepper generously on the meat over the binder
- get your smoker set up for 108 degrees C with blue smoke (not thick black smoke)
- cook the brisket for several hours
- once I see a nice dark mahogany color on the brisket, I wrap it in butcher’s paper
- I don’t judge doneness by temperature. I judge by feel. The brisket should transition from firm to jelly-like when it’s done. If the wrapped brisket sags instead of staying like a surfboard when you pick it up, it’s done
- don’t forget to let it rest. 30 minutes for a small brisket to an hour or more for a larger one. Sounds like you’ve got a smaller one so 30 minutes should do it.
9 Likes
6 Likes
9 Likes
Agreed.
I do use a chainmail scrubber when needed.
https://www.amazon.com/dp/B07GV7B81T/ref=cm_sw_r_cp_api_i_DJX7FGTCPVK77HKR95V6
3 Likes
