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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 09-27-2013, 01:03 PM   #16
jeffturnerjr
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Quote:
Originally Posted by peeps View Post
It's un-Texan to not eat the point as-is when it comes off with the flat ;) Few things are better than unmolested brisket point.

Of course leftovers in chili is about as Texan as it gets ;)
i took my point and made some burnt ends for competition practice. being a texas boy, I always shudder a little bit when i do that. i will always just enjoy just good cuts of point from brisket.
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Unread 09-27-2013, 01:23 PM   #17
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Originally Posted by retired trucker View Post
I think you should have a Granbury, Denton Cook off and then swap whatever the other team cooks. Then give a detailed report of each others cook off. A North Texas cook off for braggin rights!
That's in another 5 weeks, silly!

http://www.bbq-brethren.com/forum/sh...d.php?t=171833
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Unread 09-27-2013, 01:25 PM   #18
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smoke some fatty oxtail for 2-3 hrs on low heat.... then add it to a slowcooker with chopped onion, carrot, celery, diced potato, garlic, and 2 packs of french onion soup ... a good splash of red wine wit just a little water ....

set on auto for 8hrs ... then add some mushrooms and frozen sweet peas for an hour

serve with mash potato (wit loads of butter)....

a bit of smoked BBQ done the lazy man's way, nice thick gravy, fat food but very tasty .... called comfort food and thats what I'm doing tommorow
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Unread 09-27-2013, 02:24 PM   #19
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Long Pork
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Unread 09-27-2013, 02:33 PM   #20
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Crap!! How could I have forgotten this...

BEEF RIBS!
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Unread 09-27-2013, 02:47 PM   #21
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I am going to throw on a picnic cut I think.
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Unread 09-27-2013, 02:52 PM   #22
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Quote:
Originally Posted by CarlWayne View Post
Ever get those times when you just want to sit on the back porch light up the smoker and waste the day away drinking beer.

Ummmm.....are you kidding??? Like every day....
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Unread 09-27-2013, 03:02 PM   #23
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Quote:
Originally Posted by Dim View Post
smoke some fatty oxtail for 2-3 hrs on low heat.... then add it to a slowcooker with chopped onion, carrot, celery, diced potato, garlic, and 2 packs of french onion soup ... a good splash of red wine wit just a little water ....

set on auto for 8hrs ... then add some mushrooms and frozen sweet peas for an hour

serve with mash potato (wit loads of butter)....

a bit of smoked BBQ done the lazy man's way, nice thick gravy, fat food but very tasty .... called comfort food and thats what I'm doing tommorow
Interesting idea for oxtail. I wanted to make some oxtail soon, but wasn't sure whether I wanted to braise, smoke or sous-vide. I had never thought about smoking AND braising.
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Unread 09-27-2013, 03:13 PM   #24
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Quote:
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Sounds like a lot of fun! Too bad I live in Dallas GA. instead of Dallas TX. Took me about 3 years after I moved from Texas to Georgia to not use Dallas TX when writing my address.


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Unread 09-27-2013, 03:24 PM   #25
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Quote:
Originally Posted by retired trucker View Post
Sounds like a lot of fun! Too bad I live in Dallas GA. instead of Dallas TX. Took me about 3 years after I moved from Texas to Georgia to not use Dallas TX when writing my address.


Blessings,
Omar
Haha! I bet!
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***** North Texas Spring Bash - April 12th, 2014 - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 - Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
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