MMMM.. BRISKET..
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 01-03-2018, 12:43 AM   #7801
Joshw
is Blowin Smoke!

 
Join Date: 09-25-17
Location: Oklahoma
Default

Joshw is offline   Reply With Quote


Thanks from:--->


Old 01-03-2018, 12:47 AM   #7802
Kanco Connection
is One Chatty Farker

 
Kanco Connection's Avatar
 
Join Date: 06-28-17
Location: Colorado Springs, CO
Default

See, now here goes Sako again. He’s got something I wasn’t even sure what it was in that first pic; carves it up all pretty; drowns it in some kind of magical solution. You know it’s going to turn into something fit for a magazine cover.
And here I am still burning hot dogs and burning my fingers on skewers. Sheesh.
__________________
Weber Performer Deluxe / PBC / Weber Spirit gasser
Kanco Connection is offline   Reply With Quote


Thanks from: --->
Old 01-03-2018, 01:12 AM   #7803
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by Kanco Connection View Post
See, now here goes Sako again. He’s got something I wasn’t even sure what it was in that first pic; carves it up all pretty; drowns it in some kind of magical solution. You know it’s going to turn into something fit for a magazine cover.
And here I am still burning hot dogs and burning my fingers on skewers. Sheesh.
Lol, that made me chuckle Kanco. Not sure about magazine worthy but thanks for the kind words. FWIW just 5 years ago I was burning my fingers as well. Didn't do much but just grill then bought a kamado, found this magical site and it all took off from there.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 01-03-2018, 03:01 PM   #7804
BigKing
Full Fledged Farker
 
Join Date: 06-27-16
Location: Belmont Shore, CA
Default

Thanks for the response, Sako. I have the griddle so I'd just be tossing it on the flat top. I did smashburgers on it using the Carne Crosta rub on the burgers, which was amazing. Looking to do some on a steak but I don't have a proper high-heat grill so was thinking about smoking and then searing it on the BS 36.
__________________
Blackstone 36"/The Pit Barrel Cooker/Akorn Jr.
BigKing is offline   Reply With Quote


Old 01-03-2018, 03:50 PM   #7805
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Quote:
Originally Posted by BigKing View Post
Thanks for the response, Sako. I have the griddle so I'd just be tossing it on the flat top. I did smashburgers on it using the Carne Crosta rub on the burgers, which was amazing. Looking to do some on a steak but I don't have a proper high-heat grill so was thinking about smoking and then searing it on the BS 36.


Believe me when I say you don't need a high heat grill when you've got the BS griddle. Crank her up and sear the steak to finish. The crust is to die for. Only reason I prefer the BS oven is that it reaches temp upward for 1000* for an insane crust.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 01-03-2018, 11:18 PM   #7806
SS13
Knows what a fatty is.
 
Join Date: 01-06-17
Location: US
Default

I made this tri-tip pastrami this passed weekend. I started the brine about 10 days ago and planned to cook it today but needed the room in the refrigerator so I did it on Sunday.

I basically followed this for the cure https://www.smokingmeatforums.com/th...-mania.120603/

Then a simple rub with brown sugar, garlic, pepper, coriander, salt (very little), onion powder and mustard powder.

Smoked to 160.

I also smoked two big yellow onions which I then sliced and sauteed.

Sent from my Pixel XL using Tapatalk
SS13 is offline   Reply With Quote


Old 01-03-2018, 11:24 PM   #7807
Kanco Connection
is One Chatty Farker

 
Kanco Connection's Avatar
 
Join Date: 06-28-17
Location: Colorado Springs, CO
Default

Man, that’s solid work right there^
__________________
Weber Performer Deluxe / PBC / Weber Spirit gasser
Kanco Connection is offline   Reply With Quote


Thanks from:--->
Old 01-03-2018, 11:43 PM   #7808
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Nice sammich fo sho!
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 01-04-2018, 12:16 PM   #7809
SS13
Knows what a fatty is.
 
Join Date: 01-06-17
Location: US
Default

Thanks Kanco and Sako. The hardest part was waiting, slicing thin with a recovering broken arm, and not wanting to eat it all. My son, who is a tritip crack addict, was not that much of a fan...maybe because he wanted my traditional tritip. However, the wife and daughter (who is not usually a big fan) loved it and want me to make it again soon...once again, the problem is the wait for the brine/cure.
SS13 is offline   Reply With Quote


Thanks from: --->
Old 01-04-2018, 01:07 PM   #7810
Bob C Cue
Babbling Farker

 
Bob C Cue's Avatar
 
Join Date: 05-16-14
Location: St. Louis, MO
Default

Impressive work SS13! That's taking it up a notch or 3!
__________________
Weber OTG
Pit Barrel Cooker
Thermapen Classic
Thermoworks Smoke
Bob C Cue is offline   Reply With Quote


Thanks from:--->
Old 01-05-2018, 05:25 PM   #7811
Stlsportster
Babbling Farker

 
Stlsportster's Avatar
 
Join Date: 08-09-16
Location: STL
Name/Nickname : Joel
Default

The 19 degree weather and all your recent posts made me decide to run the PBC today. Chuckie running at 300. Rootbeer and BBQ sauce coming soon.

__________________
Lang 36 Deluxe, Pit Barrel Cooker, Weber MasterTouch, Blackstone 36 Griddle, Traeger Junior (retired), Char-Broil Gasser, Thermopop Red, Maverick ET733

Please consider a subscription!

Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
Stlsportster is online now   Reply With Quote


Thanks from:--->
Old 01-05-2018, 05:49 PM   #7812
JEStucker
On the road to being a farker
 
JEStucker's Avatar
 
Join Date: 12-17-17
Location: Independence, MO
Name/Nickname : Jeff
Default

Man, I have got to learn to stop reading these forums when I'm wrapping up my work day... Lunch was too long ago, dinner is still a little ways off, and I'm still at work...

I just keep getting hungry...
JEStucker is offline   Reply With Quote


Old 01-05-2018, 06:19 PM   #7813
Ronwig
Knows what a fatty is.

 
Ronwig's Avatar
 
Join Date: 02-13-17
Location: Fairhope, Alabama
Name/Nickname : Bama Ron
Default

I love this thread!
__________________
KCBS CBJ
22 Weber Kettle.
UDS
"Do your job...." Nick Saban
Ronwig is offline   Reply With Quote


Thanks from:--->
Old 01-05-2018, 07:08 PM   #7814
Haole Pete
Full Fledged Farker

 
Join Date: 05-10-17
Location: Tucson
Default

Quote:
Originally Posted by Ronwig View Post
I love this thread!
Hell yes!

I am in an extremely good mood tonite as it's the first time I've used the PBC in several weeks!

(and I just bookmarked a link for tri-tip pastrami! )

A 10-day road trip over Xmas followed by a week of "everyone in the house is sick" put a dent in my cooking sched.

But it's a lovely 75* day, I feel better, I got in a harley ride today with my 12-yr-old daughter, and I'm enjoying an adult beverage or eight as I'm hanging a turkey breast in the PBC (pics to come later depending on outcome )

But a coupla 'hardware upgrade' photos: I bought (off amazon) some gasket tape to try to better seal my rotisserie ring attachment. The more relevant part for all you non-roti-ers is that I used the leftover tape in the lid groove.

It stopped all the (admittedly minor) leakage from the lid, and upgraded the usual "klang" when replacing the lid to a nice satisfying muted "thwump".
Attached Images
File Type: jpg gasketPackaging.jpg (41.4 KB, 129 views)
File Type: jpg gasketRoti.jpg (33.3 KB, 134 views)
File Type: jpg gasketLid.jpg (45.7 KB, 129 views)
__________________
* Big Steel Keg
* Pit Barrel Cooker w/ OnlyFire rotisserie dealie
* Turbo 4-Burner Gasser
* Bar-B-Chef Offset Smoker (used for BBQ gear storage)
Haole Pete is offline   Reply With Quote


Thanks from: --->
Old 01-05-2018, 07:09 PM   #7815
Haole Pete
Full Fledged Farker

 
Join Date: 05-10-17
Location: Tucson
Default

Turkey breast with yardbird "before" pic....
Attached Images
File Type: jpg turkey1.jpg (60.8 KB, 135 views)
__________________
* Big Steel Keg
* Pit Barrel Cooker w/ OnlyFire rotisserie dealie
* Turbo 4-Burner Gasser
* Bar-B-Chef Offset Smoker (used for BBQ gear storage)
Haole Pete is offline   Reply With Quote


Thanks from: --->
Reply

Tags
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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