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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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Old 06-11-2013, 09:51 PM   #16
AussieTitch
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I'm starting to doubt my actions...does it need more seasoning?
That is awfully light...
Let the meat talk,
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Old 06-11-2013, 09:54 PM   #17
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Using just salt, pepper and garlic, it looks like you have enough on there. I don't use much seasoning on my brisket. I like the way it should complement the brisket and not overpower it.
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Old 06-11-2013, 10:09 PM   #18
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Thanks Bryan,Marty and Titch!
I just slipped the lamb burgers on the grate underneath and decided not to change what I am doing.
The meat is now incredibly wobbly, it was on at 220f for over an hour and now closer to 300.
It's exciting doing this " live" don't know if the result will get praised or get hated for ruined a great Mercun tradition!
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Old 06-11-2013, 10:12 PM   #19
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Tell me what you thought of the feel of it when you. Washed it?
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Old 06-11-2013, 10:18 PM   #20
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Tell me what you thought of the feel of it when you. Washed it?
It was really floppy Titch.
I'm not saying what thoughts came....





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Old 06-11-2013, 10:39 PM   #21
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So, any other recommendations other than Bryan's yummy grilled onions and provolone?
Ill definitely make a red wine onion gravy for some of it, thanks for the advice Titch, a fave in our kitchen too mate.

lordy this beef fat rendering is giving off a super mouthwatering aroma!
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Old 06-11-2013, 11:30 PM   #22
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Got The Cure playing loud, brisket smell is driving us nuts and TFO just bought me a longneck of Atomic Pale Ale, coz its Mercun!
Lamb burgers are resting and life is pretty sweet!
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Old 06-11-2013, 11:33 PM   #23
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That's spelled "Merican" Cause I live in Merica!
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Old 06-11-2013, 11:47 PM   #24
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That's spelled "Merican" Cause I live in Merica!
I larned these words from George dub ya Bush, so I'm durned sher they'z crect.
Mercun, tarist, Al Karda.
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Old 06-12-2013, 12:36 AM   #25
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You bastiges are ignoring me so Ivestarted on the wine!
Ha!
Started talking to myself too!
Ha!
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Old 06-12-2013, 12:43 AM   #26
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Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!

We like to eat ours with baked beans, cornbread and potato salad.

Man, now I really want to cook a brisket.
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Old 06-12-2013, 12:47 AM   #27
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Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!

We like to eat ours with baked beans, cornbread and potato salad.

Man, now I really want to cook a brisket.
Thanks brother, I appreciate the post.
I just probed it and I still have string resistance so we keep a rocking on.
I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains.
Oh well, maybe some damper will do.
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Old 06-12-2013, 12:48 AM   #28
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Those drippings that will stick to a pan, that I assume your sober enough to be catching.
will make the best onion gravy.
pour off the oil and use the sticky bits
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Old 06-12-2013, 12:51 AM   #29
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Those drippings that will stick to a pan, that I assume your sober enough to be catching.
will make the best onion gravy.
pour off the oil and use the sticky bits
Yep, I am cooking in a foil base for that very reason my knowledgable friend!

Cannot wait for the tasting!
Sober now, but no idea if I will be when we hit action stations
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Old 06-12-2013, 12:52 AM   #30
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Okay....okay....I'm a bit pithed...
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