The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-08-2012, 08:01 AM   #16
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Nicely done!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 10-08-2012, 08:56 AM   #17
javahog2002
is one Smokin' Farker
 
javahog2002's Avatar
 
Join Date: 10-02-09
Location: Longmont, CO
Default

That's a new one for me : Brisket on Rye. After seeing that cobbler, I know I would have no room left for the brisket. Every thing looks great. Wow !!!
__________________
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado
javahog2002 is offline   Reply With Quote


Thanks from:--->
Old 10-08-2012, 09:15 AM   #18
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Default

Quote:
Originally Posted by javahog2002 View Post
That's a new one for me : Brisket on Rye. After seeing that cobbler, I know I would have no room left for the brisket. Every thing looks great. Wow !!!
Yes, the brisket on rye is totally inspired by all the pastrami stuff I have been reading lately (pastrami in the works, scheduled for 20th/21st October). It is like a meat explosion in your mouth with that hint of sauce and the slight spiciness from the peppers.

BTW Half of the cobbler had to go into the freezer for next weekend, as said, I try to keep a strict diet during the week. Sadly (I mean "luckily") I seem to be the only one in the family appreciating cobbler at all. That one is my first try with apple and cinnamon, and I have to say it got absolutely extraordinary!
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:26 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts