1. Welcome to CowboysZone!  Join us!  Come on!  You know you want to!

"Brisket on a Stick" & Berkey Balls

Discussion in 'Off-topic Zone' started by DallasCowpoke, Jan 27, 2014.

  1. DallasCowpoke

    DallasCowpoke Fierce Allegiance

    5,429 Messages
    194 Likes Received
    My butcher got in some prime beef ribs that we couldn't pass up. The name, "Brisket on a Stick" comes from that's exactly how you trim, season and cook'em.

    [IMG] [IMG] [IMG] [IMG]

    These are "Berkey Balls". Quite simply equal parts ground beef and turkey, mixed w/ about 2-parts cheese. Season w/ what you see in the pic, wrapped in bacon, and smoked at 250-275 until they hit internal temp of about 145.
    [IMG] [IMG] [IMG] [IMG] [IMG] [IMG]
  2. Illini88228

    Illini88228 Well-Known Member

    1,211 Messages
    131 Likes Received
    To quote Liz Lemon, I want to go to there.
    Duane and jobberone like this.
  3. BigStar

    BigStar Stop chasing Zone Supporter

    4,118 Messages
    1,625 Likes Received
    That food looks amazing dude, nice! When I clicked on the thread I was expecting some backwoods State Fair food "on a stick" but didn't know it was a term applied to prime beef ribs. Cool pics - my Instant Lunch doesn't seem as fulfilling now...
    jobberone likes this.
  4. a.stovall2

    a.stovall2 Member

    30 Messages
    24 Likes Received
    I think I'm pretty good on the grill/smoker but you my friend is obviously pretty damn good. Not only does your food probably taste amazing it looks amazing which is always the hard part.
    jobberone likes this.
  5. REDVOLUTION

    REDVOLUTION Return to Dominance

    25,203 Messages
    1,191 Likes Received
    He needs his own show.... Start a youtube Cowpoke channel
    jobberone and BigStar like this.
  6. 5Stars

    5Stars Here comes the Sun...

    26,723 Messages
    1,809 Likes Received
    What I want to know is, how any people do you feed? I mean with the turkey and duck you just made and now all this food? And I'm sure there are side dishes also.
    jobberone likes this.
  7. DallasCowpoke

    DallasCowpoke Fierce Allegiance

    5,429 Messages
    194 Likes Received
    Thanks for the nice compliments guys. I obviously love to cook. I better, it's paid the bills for a long time! ;)

    I live in a neighborhood where my ally-entry driveway and 2 immediate neighbor's, feed into a cul-de-sac of 4 houses. All 5 of the 7 of us have lived here a minimum of 15-16 years. The 7 of us in various numbers, all spend a lot of time together, especially sharing meals, house, pet or kid-sitting. So, mass quantities of food being fixed by someone, is the norm.
  8. REDVOLUTION

    REDVOLUTION Return to Dominance

    25,203 Messages
    1,191 Likes Received
    Why?
  9. 5Stars

    5Stars Here comes the Sun...

    26,723 Messages
    1,809 Likes Received
    None ya bidness...
  10. theogt

    theogt Surrealist Zone Supporter

    44,052 Messages
    1,188 Likes Received
    Oh my god.
  11. stasheroo

    stasheroo Well-Known Member

    18,129 Messages
    1,827 Likes Received
    Wow! Pure awesomeness! You are my new hero! Thanks for sharing!

    :D
  12. jobberone

    jobberone Right turn Clyde Staff Member

    39,002 Messages
    4,533 Likes Received
    You are good at this.
    BigStar likes this.
  13. Heisenberg

    Heisenberg Pow! Pow!

    9,045 Messages
    306 Likes Received
    There aren't many things I wouldn't do to have some of that.
  14. jobberone

    jobberone Right turn Clyde Staff Member

    39,002 Messages
    4,533 Likes Received
    Not going anywhere near this one.

    My wife doesn't eat a lot of meat so I'd have to eat this. That's a shame! :)
  15. Keifer

    Keifer Active Member

    267 Messages
    186 Likes Received
    You sir have a gift. I was going to try out the berkey balls today along with a pork shoulder but I woke up to find a couple inches of snow on my smoker so I guess it will have to wait until next week.
  16. jobberone

    jobberone Right turn Clyde Staff Member

    39,002 Messages
    4,533 Likes Received
    Tang Cu Bai Cai (Sweet and Sour Cabbage)

    Chinese

    Not certain which province this comes from. This is a very easy dish to prepare and goes well with rice, bread and delicate dishes like fish. I eat it with most anything though. Makes a good second or third dish. This is a delicate dish so don't overpower it.

    Napa or Chinese cabbage
    rice vinegar-not dark
    salt
    sugar
    ginger
    hot pepper
    cilantro stems
    garlic
    Chinese onions (green or spring)

    Preparation:

    Slice cabbage thin. These are broad slices of the stem of the cabbage after cutting away the leaf. This is not en chiffonade merely one to two inches very thin slices. Place whole leaf on cutting board. Remove the leafy part with the tip of your knife. I use a cleaver for all this. Place the broad end away from your left hand holding to the board. Start near the end and start shaving slices off. I have tried this with a chefs knife but it works best for me with a standard but sharp cleaver. I know this sounds real picky but you can't get a sweet non-crunchy piece otherwise.

    I use fresh herbs. Cut into thin slices. Cut cilantro stem bayonet. Don't prepare much to much pepper. You just want a hint of it as this is a 'sweet' and 'sour' dish. Mix vinegar with sugar.

    Heat thin wok on high and lightly cover bottom with oil when hot. I use canola. Add herbs until the aroma is released then add cabbage. Don't let herbs burn as this puts a dark tint to your dish. Stir fry cabbage. If it seems too hot add a bit of water and let it steam some or just cut it down. Add salt to taste while stir frying cabbage. Add vinegar and sugar. I can't tell you how much as different vinegars need more or less sugar esp if you substitute Splenda. Taste as you finish cooking adding sugar and or vinegar. You don't want it overcooked but it must be tender and the thinness helps. Add cilantro at the end.

    Serve warm although cold isn't bad on a hot day as a salad substitute.

    PS: I've added cashews to this and sliced almonds which worked well. You can also make a thick white sauce for this by putting tapioca and water solution in the wok after you remove your cabbage. You can serve this over the dish or on the side.

Share This Page