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  #41  
Old 12-20-2018, 09:27 AM
slalomjunkie slalomjunkie is offline
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So after the ribs I made, thanks for PMks recipe, I decided to try my hand at a brisket.

Here is the recipe and cooking instructions I used:

• 3 lb. beef brisket, flat cut
• 1 teaspoon seasoned meat tenderizer
• 1/4 teaspoon celery salt
• 1/4 teaspoon Lowry’s seasoned salt
• 1/4 teaspoon garlic salt
• 2 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1/2 cup water
• 1 cup BBQ sauce, plus additional for serving – Jack Daniels Hickory

Cooking:

1. Combine meat tenderizer, celery salt, seasoned salt, and garlic salt in a small bowl. Rub spices into brisket.

2. Put water and BBQ sauce in the pressure cooking pot. Select High Pressure and set the timer for 2 hrs. Quick release pressure. When valve drops carefully remove lid.

3. Carefully remove the meat from the pressure cooker to a cookie sheet

4. Brush healthy amount of BBQ sauce onto the top of the brisket

5. Put brisket into over on the cookie sheet and broil until you get the charred look, door cracked open.

6. Serve with additional BBQ sauce if needed.

Note: the original cooking instructions I found online stated to cook for 60 minutes. I did that and it was still a bit tougher than I wanted. So I cooked it another 30 minutes… So while 1.5 hours was nice, 2 hours I believe would have been perfect.

Also, the original instructions did not call for the oven/broil, I adapted that from PMKs rib recipe.
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  #42  
Old 12-24-2018, 11:00 AM
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tex tex is offline
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Will be my next meal on the IP

Instant Pot Loaded Potato Soup


Ingredients
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese


Instructions
Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
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  #43  
Old 12-24-2018, 03:03 PM
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CantRepeat CantRepeat is offline
 
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Some BBQ Sauce you'll kill for!

Ingredients:
  • 1/2 Cup Light Brown Sugar (packed)
  • 1/3 Tsp Tabasco Sauce
  • 1/3 Cup White Vinegar
  • 1/4 Cup Heinz Tomato Paste
  • 2 Cups of Heinz Ketchup
  • 4 Cloves of Garlic (minced)
  • 1/2 Large Onion (minced)
  • 1/4 Cup Lea & Perrins Worcestershire Sauce
  • 3/4 Cup Molasses
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 3/4 Cup Old#7 Jack Daniel's Whiskey

Tsp = teaspoon


Preparation Combine onion, garlic and Jack Daniel's Whiskey in a 3 quart sauce pan. Saute until onion and garlic are translucent, around 10 minutes. Add all remaining ingredients. Bring to a boil, then turn down to medium simmer. Simmer about 20 minutes, stirring bits if you prefer a smoother sauce ( I do, after cooking you can even strain the sauce if you like). This sauce has some very unique characteristic: It taste completely different if you use it as a cold after sauce as apposed to a finishing sauce in your smoker or grill.
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  #44  
Old 12-25-2018, 05:48 PM
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Got one of these for Christmas!

https://www.youtube.com/watch?v=De5htN1MA4E
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #45  
Old 12-25-2018, 08:56 PM
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Blmeanie Blmeanie is offline
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Join Date: Dec 2013
Boat: '07 X2
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Christmas dinner was (mostly) an instant pot meal. Made mongolian beef, cashew chicken and some lo mein in the instant pot. White rice, some fried rice, some pot stickers, spring rolls and orange chicken made outside the pot. Very nice Chinese food meal for Christmas.
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  #46  
Old 12-26-2018, 06:10 PM
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mzimme mzimme is offline
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Quote:
Originally Posted by pmkkdx View Post
did you put in the oven on broil for a few minutes? that's what really added to the presentation with a touch of char
You could put them on a hot grill (350-400*) for 15-20 minutes and get that same effect. If you have a pellet grille, even better.
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  #47  
Old 01-05-2019, 12:46 AM
slalomjunkie slalomjunkie is offline
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I think i got it down now, even better than the 1st time yummm



Sent from my SM-G930T using Tapatalk
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Last edited by slalomjunkie; 01-05-2019 at 05:43 PM.
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  #48  
Old 01-08-2019, 04:15 PM
slalomjunkie slalomjunkie is offline
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Join Date: Apr 2015
Boat: NA
Location: West
Posts: 2,282
Instant pot chicken:

Ingredients:
1. 3-4 boneless / skinless chicken breasts
2. Vegetable oil
3. Garlic salt
4. Black pepper
5. Dried oregano
6. Dried basil
7. 1.5 cups water

Instructions:

1. Trim fat off chickens
2. Turn instant pot on Saute – high setting
3. Add 1 table spoon canola oil and let it get hot
4. Season the chickens on one side with all the seasonings
5. Use tongs, and place chickens into instant pot seasoning side down (3 minutes)
6. Season the other side of chickens while they are in the pot
7. Flip chickens and let saute 3 more minutes
8. Pull chickens out and add 1.5 cups of water
9. Put a trivet in the bottom of the instant pot
10. Put chickens into pot
11. Cook on poultry-high for 5 minutes

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Last edited by slalomjunkie; 01-08-2019 at 04:38 PM.
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  #49  
Old 01-29-2019, 09:57 PM
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tex tex is offline
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Join Date: Aug 2004
Boat: 2002 Prostar 197 w/tower
Location: Cowtown
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Quote:
Originally Posted by tex View Post
Will be my next meal on the IP

Instant Pot Loaded Potato Soup


Ingredients
1 Tablespoon butter
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can/box cream of chicken soup (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
1 1/2 teaspoons salt (or more/less to taste)
black pepper to taste (I like a lot of pepper)
1 cup milk
1 tablespoon flour
2 cups shredded cheddar cheese (I use sharp cheddar)
Garnish:
5-6 slices bacon (cooked and chopped)
sliced green onions
shredded cheddar cheese


Instructions
Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!
It's going down tonight!
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #50  
Old 01-31-2019, 09:24 PM
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tex tex is offline
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Boat: 2002 Prostar 197 w/tower
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Quote:
Originally Posted by tex View Post
It's going down tonight!
Crazy good!
__________________
2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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