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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 07-28-2013, 01:46 PM   #16
pitbossJB
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Dr. Trout Bum,

Yes they do separate for broiler use and I do use them to make stacked enchiladas. I only have two that were given to me by a friend years ago. He told me that he had gotten them from a steakhouse, that's all I know. They are really good for Enchiladas but I wish they were square. Good luck finding some.

Jeff
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Unread 07-28-2013, 02:27 PM   #17
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Dr. Trout Burn,

Just out of curiosity I googled metal steak plates and you can get something similar on ebay.
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Unread 07-28-2013, 04:12 PM   #18
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The fruits of yesterdays brisket supplied my lunch today. Burnt ends and mashed potatoes. Yum!!
Lunch, Yum!.jpg
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Unread 07-28-2013, 04:18 PM   #19
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That all looks tremendous. Nice work.
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Unread 07-28-2013, 04:35 PM   #20
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Always want to do one at 350 but I'm scared :) looks good tho
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Unread 07-28-2013, 04:41 PM   #21
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To tell you the truth it hit 410* for about a half hour
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Unread 07-28-2013, 04:48 PM   #22
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Looks good! Love some burnt ends!
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Unread 07-28-2013, 04:49 PM   #23
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What the deal on this pickle juice gig? Your brisket looks Fantastic! I've got to try that butcher paper deal! How did you know when to pull it at HH?
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Unread 07-28-2013, 05:00 PM   #24
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There was another thread on here about Salt & Pepper Brisket and I read about both using Mustard or Pickle juice and silly me, I thought why not both? This is the first cook that I didn't use a thermometer at all, I just cooked it hot and pulled it when it probed to my satisfaction.
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Unread 07-28-2013, 08:57 PM   #25
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Quote:
Originally Posted by pitbossJB View Post
Dr. Trout Bum,

Yes they do separate for broiler use and I do use them to make stacked enchiladas. I only have two that were given to me by a friend years ago. He told me that he had gotten them from a steakhouse, that's all I know. They are really good for Enchiladas but I wish they were square. Good luck finding some.

Jeff
I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

Thanks for the info and congrats on the brisket!
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Unread 07-28-2013, 09:36 PM   #26
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[QUOTE=Dr. Trout Bum;2569089]I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

You must miss the chile, Red and Green.
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Unread 07-29-2013, 07:50 AM   #27
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[quote=pitbossJB;2569130]
Quote:
Originally Posted by Dr. Trout Bum View Post
I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

You must miss the chile, Red and Green.
Not as much as you might think....I have several pounds of Hatch green chile in my garage freezer - they sell it at Wegman's in Northern Virginia every fall - and a couple of bags of Chimayo Red powder. The Chimayo red is a staple in rubs and is alway in my BBQ sauce. The flavor of that red chile is very unique and I wouldn't be without it.

So, that's why I'm interested in the plates. I prefer to stack my enchiladas, instead making them in a casserol dish, and cooking to order - green, red, or Christmas!

I'm guessing any brisket leftovers will make excellent tacos with some green chile and corn tortillas or would make an interesting green chile stew.
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Unread 07-29-2013, 09:27 AM   #28
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I'm glad that you are getting your chile fix out there, I know I can't go without it!
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Unread 07-29-2013, 09:36 AM   #29
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Nice cook! You two got me jonesing for some enchiladas, I think I know what is on the menu for tonight.
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