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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 01-12-2009, 11:43 PM   #16
Barbarian
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and if you cannot read past the humor in the reply . . . . then ignore me.
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Unread 01-13-2009, 01:02 AM   #17
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Ain't stickin nothin in my rear. Must be a good old boy Texan thing. Main thin is when the cook sticks it in the pie hole and down the gullet and he is happy then that is good BBQ.
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Unread 01-13-2009, 01:40 AM   #18
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Welcome back Funk, I guess you made it back to Texas in one piece.
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Unread 01-13-2009, 12:39 PM   #19
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You guys use a probe? Arrrg! I don't like no leaky holes in mmmmy brisket...
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Unread 01-13-2009, 12:51 PM   #20
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Well there is a guy named Larry with team BLQ that would somewhat agree with you. He only uses temp. to determine where he is at on his timeline. He says it is feel and SMELL of the meat...Not sure I will ever get good enough to know by smell.
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Unread 01-13-2009, 01:08 PM   #21
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Quote:
Originally Posted by Bentley View Post
He says it is feel and SMELL of the meat...Not sure I will ever get good enough to know by smell.
I worked with an old pitmaster back in the 60's that just used feel, smell and looks. He never missed as far as I know and I still think he made the best Q that I've ever had the honor to eat. I'm still not good enough to do that either. Will probably never be.
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Unread 01-13-2009, 01:17 PM   #22
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Quote:
Originally Posted by barbefunkoramaque View Post
Eye... I love you cuz you are old school baby... (look at me with my stoker and being all loud mouthed about old school and some will get my humor)

I had to check the doneness of maybe 11 briskets at a time on a spinning rack cuz my Meat mama pit didn't have a stop pedal of the rotisserie.

I used an old sharpening tool that a certain someone in Lockhart, texas gave me. It was maybe 50 years old and not as thick as a new one. But If that past through with no problems you had Mecca Style Brisket. I lost it in Friedrich pit, I owned at one time. I was sad because the pitmaster that gave it to me is now dead.

Dull the end of those Ice Picks though... grind them flat.
I haven't finished this whole thread. Would something like this work?

http://www.woodzone.com/Merchant2/me...tegory_Code=HT
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Unread 01-13-2009, 03:54 PM   #23
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Quote:
Originally Posted by FEAR View Post
I haven't finished this whole thread. Would something like this work?

http://www.woodzone.com/Merchant2/me...tegory_Code=HT

oooooooooooooooooooooooooooooooooooooooooooooooooo ooooooooooooooooooooooooooooooooooooooooooohhhhhhh hhhhhh Roy Perez would be proud of that.
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Unread 01-13-2009, 03:59 PM   #24
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Who died and made you guys BBQ KING?
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Unread 01-13-2009, 04:35 PM   #25
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Folks.........This is Q-Talk!
Please keep this thread moving in a civil manner.
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Unread 01-13-2009, 04:40 PM   #26
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I use a RED Thermapen, so no wires to throw away . Lets me know when I am close.
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Unread 01-13-2009, 04:57 PM   #27
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Old News.... concentrate on unpacking, we have it covered. :)

http://www.bbq-brethren.com/forum/sh...7&postcount=27

http://www.bbq-brethren.com/forum/sh...34&postcount=7

http://www.bbq-brethren.com/forum/sh...2&postcount=20



But what do I know,, I'm from your old hometown... in the NorthEast




Sorry.. couldnt resist. :)
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Unread 01-13-2009, 06:28 PM   #28
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I guess I better take that probe out and stick it in my a$$ then , for what you are sugestioning. one of my first briskets, saved by using probes.

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Unread 01-13-2009, 08:11 PM   #29
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Default Hooray for the OLD SCHOOL :)-

I've been preaching Old School for a long time, and I've been good at getting my meat done right since before probes and fancy therms. I do use analog pit therms for internal pit temp(front,middle and end), but as for doneness I rely on my eyes and the FEEL of the product, be it Brisket,Ribs, Butt or anything else.Pull the bone on BUTTS, lift the Ribs to see bend, and feel your meat to check tenderness. Homer Page of Temple,Texas taught me this long ago as I watched him at his BBQ Joint off 57th St.
Now if you add in the factor of pre-burning,well you reach Nervana with a sweet savory taste No bagged crap or chips, just sticks of a good wood(my sticks are of 3" or better splits) Oh, and the bark makes NO difference, the wood has it's flavor. By mixing woods one can adjust the intensity of that flavor from strong(like Mesquite), to mild (like Alder or Maple).Here in Ohio, I like the Maple-Oak-Apple mix. It's readily available and around here is rather cheap,lots of BIG trees being cut and sold uncut for a song, if you can haul it.
Belive me,I am OLD SCHOOL and my circle never complains
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Unread 01-13-2009, 09:09 PM   #30
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Quote:
Originally Posted by bbqfans View Post
Homer Page of Temple,Texas taught me this long ago as I watched him at his BBQ Joint off 57th St.
Yeah But Todd and Vickie now do a cold smoke and finish it in ovens. That's a cheesy short cut that Homer would not endorse.

Your right on the "feel"

You sound like me... a lot of lessons get learned when you have to keep an eye on more than 8 briskets. I remember my first big smoke doing this at the old Kreuz market. I stared at three comparable briskets that we all put on at 4:30 in the morning or so... one was ready at 10:30 (yes I said 10:30) another at 11:40 or so and another at 2. That's what I was doing in summer 1985.

If you want consistency in product the probe needs to be thrown away or used for feel.
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