deguerre
somebody shut me the fark up.
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Brisket UN-appreciation thread
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SDAR
Quintessential Chatty Farker
Sure there is, it's called a chicken breast
Come on over padna. We'll teach ya how to cook chicken breast too. :boxing:
Groundhog66
Babbling Farker
SDAR
Quintessential Chatty Farker
I see now. But then I figured Californians would just put some avacados on it and call it good.
Bbq Bubba
somebody shut me the fark up.
Brisket is fatty just like TT.
If i cook the brisket like a TT, will it get juicy and tender?
If i cook the brisket like a TT, will it get juicy and tender?
Grain Belt
is one Smokin' Farker
Damn right I'm a Vikings fan. When we were 15-1 a few years
back, brisket was good and now that we are 2-whatever, brisket is still
good. :clap2: :bow:
back, brisket was good and now that we are 2-whatever, brisket is still
good. :clap2: :bow:
Groundhog66
Babbling Farker
Just when I started thinking you knew anything about BBQ...:tsk:
:thumb:
deguerre
somebody shut me the fark up.
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What if the plinth is at the right temp but the platter's not ready yet?:doh:
Groundhog66
Babbling Farker
I see now. But then I figured Californians would just put some avacados on it and call it good.
Aaahhh, the old California avocado lover joke...you sure know how to hurt a guy.
deguerre
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Avocados? I thought it was bean sprouts.:doh:
Groundhog66
Babbling Farker
Tofu is the new bean sprout :heh: Or is it avocado is the new bean sprout, and tofu is the new avocado?
SirPorkaLot
somebody shut me the fark up.
No it's definitely avocados...and asparagus.
When I first arrived out here, I was invited to several "BBQs" that each consisted of Tri Tips and Asparagus cooked on gasser.
I have been working diligently to reeducate them, but it may be too little too late for some of these folks.
deguerre
somebody shut me the fark up.
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Simple. Fix 'em a big ol' bowl of grits.
Oh, and REAL cornbread too. Not that cake stuff they make out there.
SirPorkaLot
somebody shut me the fark up.
You know, that is one of the things I make sure to eat while I'm home, 'cause there is no chance of eating them here
Ryan Chester
is Blowin Smoke!
Groundhog66
Babbling Farker
deguerre
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Not if you're a cat...
SDAR
Quintessential Chatty Farker
Sorry, couldn't resist. It's potato north of Dallas and rice south of Dallas most of the time here...:becky:
Oh, and I love brisket!
Ole Man Dan
is one Smokin' Farker
Sorry that Brisket's not for you. I feel your pain...
I'm in the other camp. A good Brisket, not over smoked or dried out,
is a very tasty piece of meat. I like em smoked a little hotter than most.
I'm partial to 275° to 300° and shorter smoking times.
(I don't do competition smokes, so I've only got to please my family.)
I'm in the other camp. A good Brisket, not over smoked or dried out,
is a very tasty piece of meat. I like em smoked a little hotter than most.
I'm partial to 275° to 300° and shorter smoking times.
(I don't do competition smokes, so I've only got to please my family.)
Ryan Chester
is Blowin Smoke!
I LOVE cooking them (especially in competition) because they can be difficult. There is no better feeling than slicing that baby when you absolutely nailed it. I just don't like to eat them. If only the folks eating people’s choice knew how expensive that piece of brisket was. Thank god for a sponsorship!
