עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-07-2013, 04:51 PM   #16
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by coastal View Post
Is that your wifes good quilt?
That quit was made in the late 1940's by 3 generations of Ladies with a quilt loom suspended over a bed. They would lower the loom onto the bed and gather around to sew it.

For the record, the brisket was wrapped up tight in foil. No heirloom blankets were harmed in the making of this brisket.

Thanks for asking!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is online now   Reply With Quote


Unread 07-07-2013, 05:14 PM   #17
thunter
is One Chatty Farker

 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

My god that looks good!
__________________
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
thunter is offline   Reply With Quote


Thanks from:--->
Unread 07-07-2013, 05:16 PM   #18
thunter
is One Chatty Farker

 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Downloads: 0
Uploads: 0
Default

I have not smoked with white oak for flavoring. Is it pretty mild? Good for ribs, butt, chix, etc. too?
__________________
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
thunter is offline   Reply With Quote


Unread 07-07-2013, 05:29 PM   #19
Toast
Quintessential Chatty Farker

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by thunter View Post
I have not smoked with white oak for flavoring. Is it pretty mild? Good for ribs, butt, chix, etc. too?
thunter, It's Great for beef and larger cuts of pork ie. boston butts. I've not tried it on chicken or ribs...yet. You can taste the smoke more than hickory and pecan but less than mesquite would be my guess.

This was some firewood seasoned about a year ago cut up into smokin' size chunks. I've got some red oak chunks that I've used from the same place. I can't tell much of a difference in the flavor but they are both good.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen
The Fun Never Stops at the BBQ Brethren Throwdowns
2013 Throwdown Grand Master. 1/2 of Team Paradise.
Toast is online now   Reply With Quote


Unread 07-13-2013, 09:11 AM   #20
frognot
Babbling Farker

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Downloads: 0
Uploads: 0
Default

Mighty fine lookin' brisket there!

Quote:
Originally Posted by Toast View Post
That quit was made in the late 1940's by 3 generations of Ladies with a quilt loom suspended over a bed. They would lower the loom onto the bed and gather around to sew it.

For the record, the brisket was wrapped up tight in foil. No heirloom blankets were harmed in the making of this brisket.

Thanks for asking!
I could've wrapped my brisket in in 18 layers of foil, vac packed it & placed it in 12 plastic bags & my Li'l Blonde Cowgirl would've still kicked my arse from here to Anadarko, OK if she'd caught me using a quilt like that.
__________________
Large Big Green Egg
Weber One Touch Gold
Super Fast, Super Accurate Orange Thermapen

Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers


"If you really care about this place, you'll show some respect for it."
deguerre


Thanks to N8man & NorthwestBBQ for the custom avatars!

(\__/)
(='.'=)
(")_(") "Hang in there Dan Chambers!"
frognot is online now   Reply With Quote


Unread 07-13-2013, 11:02 AM   #21
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Great job! This is all I can think of when seeing the pics- Hoagie roll+horseradish+sliced briskie+melted provalone+hot pepper rings=DELICIOUS!!!
__________________
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
J-Rod is offline   Reply With Quote


Unread 07-13-2013, 01:00 PM   #22
garzanium
Full Fledged Farker
 
Join Date: 01-13-13
Location: Central Tx
Downloads: 0
Uploads: 0
Default

Looks perfectly cooked!Love the price for choice...
__________________
Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen
garzanium is offline   Reply With Quote


Unread 07-13-2013, 02:25 PM   #23
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Looks great!
JS-TX is offline   Reply With Quote


Unread 07-24-2013, 10:01 AM   #24
Angel Que
Is lookin for wood to cook with.
 
Angel Que's Avatar
 
Join Date: 07-18-13
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Toast View Post
That quit was made in the late 1940's by 3 generations of Ladies with a quilt loom suspended over a bed. They would lower the loom onto the bed and gather around to sew it.

For the record, the brisket was wrapped up tight in foil. No heirloom blankets were harmed in the making of this brisket.

Thanks for asking!
Love it!

Question though...How long did you put the rub on before cooking?

With more complex rubs we've used in the past we've done overnight, but I'm thinking with just salt and pepper perhaps less time is okay.

Thanks,
Angel Que is offline   Reply With Quote


Unread 07-24-2013, 10:06 AM   #25
legendaryhog
Take a breath!

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

Looks great. That thing was a monster. Got yourself a great deal too. Less than $2/lb for brisket....fark yes.
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog 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

Loading



All times are GMT -5. The time now is 04:06 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.