slicing brisket

[billm]

Originally Posted by Scottie

To keep on topic, I also have a 14" granton that I think is too big for slicing.

I like the 14" one....chicks dig it too

[barbefunkoramaque]

I vote for slicing the brisket all the way through.

[tonto1117]

Originally Posted by Scottie

Everyone knows that you can't cook on both a FE and a Geer pit. No how no way... I couldn't even imagine anyone being able to accomplish such a feet. It's new school v. old school....

lmao....whoda thunk!!

[barbefunkoramaque]

Originally Posted by Against The Grain

Remember to slice Against The Grain

First time I heard this phrase was from Charlie Alkali himself in Galveston. I didn't get what he was saying. He had to show me on a flat of fajitas.

His first instruction was slice diagonal to make 1 to 2" slices in width. I looked at the flanks steak and said.."It's a half an inch thick. How can I make meat larger than it is"
I think I was maybe 12 at the time.

This scene and the fire my father started with Charlie's secret marinade in the fireplace are in my book.

[The Pigman]

Scottie if you have a slaicer for sale maybe we can work something out.

Originally Posted by Scottie

I use a 12" Granton. I have a eletric, a cordless and about 4 other big slicers that I should sell on eBay. One bit of advice that I started doing. Right after brisket turn in. Go back you your camp and slice everything to turn in size. No matter how much you want to sit and catch your breath. Practice on them at comp style conditions than on those practice one's you do at home. Or don't just wrap them up and do them the next day. Hit them when they are hot. As Walt said... Practice.

Speaking of Walt. When are you going to be ready to get rid of that FE? I need to leave one out NE. Save me some driving.

[scottyd]

I over cook it and grind it and put miracle whip with it a little sweet pickle relish and put it on a bun and call it a dam day. because dude I messed up. Feed it to the neighbors.

[Sparky]

Brian, we have got to get you on a date to get a better picture for your avatar! Of course "bashey" was pretty tasty...

[Sparky]

Originally Posted by Bud's BBQ

We carry the majic chef sharpener and keep the knives very sharp.

Which sharpener do you have?

[tonto1117]

Originally Posted by Sparky

Which sharpener do you have?

We have the Chef's Choice model 130 Professional Sharpening station. Would highly reccomend it to anyone, makes quick work of keeping all of are knives very sharp!

[Stoke&Smoke]

^^^^^^^^^^^^^^
Ditto what she said! We have the same one. Only thing I would say is practice the first couple of times with a knife you don't mind screwing up a little. That first wheel has some bite!

I usually just use the steel and the strop disk

I know Cooks Illustrated rated it their favorite as well

[smokincracker]

Uniform Slices

[ique]

Originally Posted by smokincracker

Uniform Slices

Those that don't like garnish and say they are forced to in order to compete, just dont know how to do it. That right there gets all 9's in a KCBS contest in my opinion. Kudos.

[Jacked UP BBQ]

Originally Posted by ique

Those that don't like garnish and say they are forced to in order to compete, just dont know how to do it. That right there gets all 9's in a KCBS contest in my opinion. Kudos.

I agree

[smokincracker]

Originally Posted by OC PIG ASSASSINS

I agree

Thanks Guys

Funny you say that! The fact is this box is proof.
The Lakeland, FL Pig Fest, KCBS
Reserve Grand, 1st Ribs, 3rd Brisket, 2007

Not too offen I ever use garnish.

[smokincracker]

Originally Posted by smokincracker

Thanks Guys

Funny you say that! The fact is this box is proof.
The Lakeland, FL Pig Fest, KCBS
Reserve Grand, 1st Ribs, 3rd Brisket, 2007

Not too offen I ever use garnish.

I'll look around for the score sheet....