Brisket UN-appreciation thread - Page 4

Groundhog66 · 06-09-2011, 06:17 PM

Quote:

Originally Posted by deguerre

I want one.

You got it Guerry, open invite.

Johnny_Crunch · 06-09-2011, 06:37 PM

This doesn't suprise me, you ever try smoking granola?

deguerre · 06-09-2011, 06:41 PM

I just KNOW this seance is gonna channel Ann Richards...

Groundhog66 · 06-09-2011, 06:42 PM

Quote:

Originally Posted by Johnny_Crunch

This doesn't suprise me, you ever try smoking granola?

I'm not from CA, but nice try

Quote:

Originally Posted by deguerre

I just KNOW this seance is gonna channel Ann Richards...

She probably didn't like brisket either

landarc · 06-09-2011, 06:48 PM

Quote:

Originally Posted by Johnny_Crunch

This doesn't suprise me, you ever try smoking granola?

Actually, it is not bad with a little honey, cinnamon and whole milk. I prefer the ones with dates and raisins, as they soften up real nice.

Johnny_Crunch · 06-09-2011, 06:53 PM

I figured someone would have tried it, a few beers and god only knows what ends up on the smoker.

gtr · 06-09-2011, 06:55 PM

Quote:

Originally Posted by Johnny_Crunch

I figured someone would have tried it, a few beers and god only knows what ends up on the smoker.

A whole eggplant doesn't do well in the smoker. Trust me.

chad · 06-09-2011, 07:11 PM

Quote:

Originally Posted by landarc

Actually, it is not bad with a little honey, cinnamon and whole milk. I prefer the ones with dates and raisins, as they soften up real nice.

You talking about granola or Californians? Oh, wait, you can always tell a Californian but you can't tell 'em much? <rimshot>

If you live there and talk crazy talk about loving roast beef, I mean tri-tip and hating brisket...sorry, I'm calling BS on not being Californian!!

El Ropo · 06-09-2011, 07:19 PM

Quote:

Originally Posted by Cook

You can only get so much fat in burgers...it generally cooks off with high heat. Waygu seems like such a waste for ground beef. Each to their own...but I'd never do that.

You don't eat Waygu, or Kobe, for the flavor of their "meat". You eat it for the flavor of their "fat". If you're going to grill burgers and render all the fat away, what are you left with?

Wow, I hate to admit it, but I can't disagree with anything said there. Fat is flavor. All the folks who love tri-tip over brisket seem to be the same ones who swear by trimming all the fat off their tri-tips BEFORE cooking

Groundhog66 · 06-09-2011, 07:25 PM

Quote:

Originally Posted by chad

If you live there and talk crazy talk about loving roast beef, I mean tri-tip and hating brisket...sorry, I'm calling BS on not being Californian!!

Not sure where I said I hate brisket, perhaps you can bring me up to speed on that. And since when do Floridians know squat about tri-tip

landarc · 06-09-2011, 07:26 PM

If you get a wagyu around A4 grade, grind it yourself and cook to medium rare, it is exceptional. Just rendered enough to liquify the fat a bit, not rendered out.

chad · 06-09-2011, 07:33 PM

"I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly,..." sure doesn't sound like brisket love...

Oh, and this Floridian spent most of his adult life traveling courtesy of the Air Force.

Sorry I put a twist in your drawers.

Groundhog66 · 06-09-2011, 07:38 PM

Quote:

Originally Posted by chad

"I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly,..." sure doesn't sound like brisket love...

Oh, and this Floridian spent most of his adult life traveling courtesy of the Air Force.

Sorry I put a twist in your drawers.

Yeah well, traveling doesn't mean you know squat about tri-tip

And I still don't see where I said I "hated" brisket, you are correct when saying I have no "love" for it, but hate is quite a stretch

Oh, and there is no twist on my end...It would take more than someone disagreeing with my opinion to make that happen

bigdstyron · 06-09-2011, 07:45 PM

Gotta agree... Swine is fine.

OakPit · 06-09-2011, 08:02 PM

Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up?

Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind.

A respectful .02 to those who love brisket, just not my preference.

06-09-2011, 06:37 PM	#47
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	This doesn't suprise me, you ever try smoking granola? __________________ J Crunch

06-09-2011, 06:41 PM	#48
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I just KNOW this seance is gonna channel Ann Richards... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-09-2011, 06:53 PM	#51
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I figured someone would have tried it, a few beers and god only knows what ends up on the smoker. __________________ J Crunch

06-09-2011, 07:26 PM	#56
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	If you get a wagyu around A4 grade, grind it yourself and cook to medium rare, it is exceptional. Just rendered enough to liquify the fat a bit, not rendered out. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-09-2011, 07:33 PM	#57
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	"I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly,..." sure doesn't sound like brisket love... Oh, and this Floridian spent most of his adult life traveling courtesy of the Air Force. Sorry I put a twist in your drawers. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

06-09-2011, 07:45 PM	#59
bigdstyron Found some matches. Join Date: 06-07-11 Location: Chesapeake, VA Downloads: 0 Uploads: 0	Gotta agree... Swine is fine. __________________ Weber One-Touch Silver 22.5", WSM 18.5"

06-09-2011, 08:02 PM	#60
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	Why all of the California bashing? I've gotta chime in - name a beef cut that is worse than brisket...No other cut chews up more fuel, time and rub to come out only marginal. I cook them cuz I have to - not cuz I want to. Almost every other cut is both more flavorful and easier to prepare. This is not a regional thing to me, it is generally accepted that brisket is a low grade cut of meat. And the idea to cook something for its "Fat" is interesting, Why not just get a lump of lard and season it up? Please give me any other cut from the cow...especially a nice plump Tri Tip even with all the fat left on...still better in my mind. A respectful .02 to those who love brisket, just not my preference. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

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