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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-10-2011, 12:28 AM   #76
Groundhog66
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Quote:
Originally Posted by smellysockalarmclock View Post
Improperly! Not that im any better, just sayin

I would bet there is a good many Brethren that would argue that point with you
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Unread 06-10-2011, 12:51 AM   #77
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I Whole heartily agree! This is what what makes BBQ the American Staple; we can agree/ disagree regionally based on our heritage. When it comes down to it we are all on the same page.
You have your Tri-Tip, The south has their Brisket, South America has their Picanha, The east has their "Pit Beef". Unfortunately for us Dutch Yankees we have "POT Roast" But that's a whole other discussion about meat and potatoes.

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I would bet there is a good many Brethren that would argue that point with you
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Unread 06-10-2011, 01:35 AM   #78
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Beef is over rated in general. Not that i dont like it! There just seems to be a lot of hype about beef while some great meats almost seem taboo here in the states. Lamb is awesome... Anyone eer tried to smoke that?
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Unread 06-10-2011, 01:40 AM   #79
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Originally Posted by ZouBBQ View Post
Beef is over rated in general. Not that i dont like it! There just seems to be a lot of hype about beef while some great meats almost seem taboo here in the states. Lamb is awesome... Anyone eer tried to smoke that?
Sure, it is awesome, but way over the top expensive. Who says it is taboo? It just has a strong flavor that many people don't like. I don't know why....but that's the way it is. I think one of the best meats ever is a lamb loin chop, the Porterhouse of Lamb. I am drooling writing this..
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Unread 06-10-2011, 02:02 AM   #80
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I have to admit I haven't tried BigMistas brisket yet and I'm super close to all the farmers markets he sells at, maybe I will change my mind once I have tried a well executed brisket.
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Unread 06-10-2011, 02:13 AM   #81
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Comparing brisket, tri-tip, ribeye steak and picanha is like comparing lobster, crab, shrimp and scampi, there is no comparing them. They are all different and all very good when done well. I would bet very few folks have had tri-tip done as well as it can be done, if you think it is simple or single dimensioned, you haven't had it done at it's best. The very same can be said for brisket or rib-eye steak.
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Unread 06-10-2011, 08:08 AM   #82
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Quote:
Originally Posted by landarc View Post
Comparing brisket, tri-tip, ribeye steak and picanha is like comparing lobster, crab, shrimp and scampi, there is no comparing them. They are all different and all very good when done well. I would bet very few folks have had tri-tip done as well as it can be done, if you think it is simple or single dimensioned, you haven't had it done at it's best. The very same can be said for brisket or rib-eye steak.

Well said Ladarc!
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Unread 06-10-2011, 10:17 AM   #83
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I'm depressed, and excited.
I share the views on both side of the aisle.
I agree, a brisket is a lot of work, especially if it doesn't turn out all that great, but when it does, heaven.

Anyway, I'm smoking a 11 lb'r tomorrow. Going to try some different techniques from my last one. I've been avoiding smoking one for over a year, but I will not quit until I smoke one that is perfect (to my taste).

Going to be a loooong day.
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Unread 06-10-2011, 10:21 AM   #84
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Quote:
Originally Posted by landarc View Post
Comparing brisket, tri-tip, ribeye steak and picanha is like comparing lobster, crab, shrimp and scampi, there is no comparing them. They are all different and all very good when done well. I would bet very few folks have had tri-tip done as well as it can be done, if you think it is simple or single dimensioned, you haven't had it done at it's best. The very same can be said for brisket or rib-eye steak.
A voice of reason...
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Unread 06-10-2011, 10:38 AM   #85
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It's all good even chicken. But when I do beef , usually go with a clod instead or what on sale.
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Unread 06-10-2011, 11:17 AM   #86
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Not saying this is the case here, but it really is true that most have never had a properly cooked Brisket. The idea of cooking one does seem to intimidate many. Just look at how many threads we get about someone cooking their first Brisket and seeking advice desperately not wanting to screw it up.

But one thing that I have recently learned is that cooking a Brisket right is actually very easy. It's learning how to cook it that is a pain.
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Unread 06-10-2011, 11:39 AM   #87
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Without brisket there would be no corned beef or pastrami...
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Unread 06-10-2011, 11:42 AM   #88
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Without brisket there would be no corned beef or pastrami...
You are correct, and that would suck. I am talking more of Brisket in it's natural form, not when you transform it into something delicious
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Unread 06-10-2011, 11:48 AM   #89
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Makes me think of one of my all-time favorite quotes from Bob Dylan,

"Half of the people can be part right all of the time,
Some of the people can be all right part of the time,
But all of the people can't be all right all of the time.
I think Abraham Lincoln said that."
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Unread 06-10-2011, 11:55 AM   #90
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since were all being so honest here...

ive never even had brisket :o

i love my ribs so much i just cant have anything else lol, i can do pulled pork from time to time but ribs is where its at, baby back, spares, wet dry i love em all
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