View Single Post
Unread 11-30-2004, 03:16 AM   #22
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 15
Uploads: 4
Default

that looks good.. specially since my brisket from this weekend is all gone.


Guess we needs to tell ya how to slice thru nose and point huh? 2 more seperate grains in those sections that ya need to rotate away from the flat to slice. I f you seperated the flat,(looks like ya did) its easy to go 90 degreees off it to slice across the grain on the nose,

but if ya didnt, ya have to start angling in as you get closer to the back of the flat so you can cut across the grain on the nose and point and still be against the grain on th flat.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote