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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 01-13-2009, 09:22 PM   #31
JD McGee
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Sigh...my mama always said if'n you ain't got nuttin' good to say 'bout folks...don't say nuttin' at all...

Reckon I'll just jump back in that vat of nitrogen because I happen to like using temp probes in my brisket flats...
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Unread 01-13-2009, 09:31 PM   #32
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My late dad always said "He don't know he don"t know". Just apply that in this thread where you see fit. Life is Good!!!!! Love this forum!
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Unread 01-13-2009, 09:35 PM   #33
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Quote:
Originally Posted by JD McGee View Post
Sigh...my mama always said if'n you ain't got nuttin' good to say 'bout folks...don't say nuttin' at all...

Reckon I'll just jump back in that vat of nitrogen because I happen to like using temp probes in my brisket flats...
Wow... LOL Bet he cried a lot in High School.

I didn't mean to insult anyone. I am just saying in a constructive way that people who smoke brisket flats and that use temp probes to indicate doneness need to be murdered in an elaborate and painful way.

Thank God I didn't tell you what should happen to foilers. Sheesh!
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Unread 01-13-2009, 11:42 PM   #34
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I learned from an old gentleman in Oklahoma that told me two things when i was a youngun about cookin' brisket.

He said only season with salt and pepper and get yourself an orange Thermapen to learn how to cook that brisket.

Unka Pete said only orange had the mojo.

btw, anybody seen LeeBo lately?
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Unread 01-13-2009, 11:46 PM   #35
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Quote:
Originally Posted by frognot View Post
I learned from an old gentleman in Oklahoma that told me two things when i was a youngun about cookin' brisket.

He said only season with salt and pepper and get yourself an orange Thermapen to learn how to cook that brisket.

Unka Pete said only orange had the mojo.

btw, anybody seen LeeBo lately?

LOL! Damn... now that's a Brethren Size sense of humor there. They make a purple thermapen?
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Unread 01-14-2009, 01:14 AM   #36
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Quote:
Originally Posted by barbefunkoramaque View Post
CUT OFF the farking electronics and shove them up your arse!
.
Quote:
Originally Posted by barbefunkoramaque View Post
LOL! Damn... now that's a Brethren Size sense of humor there. They make a purple thermapen?
Got a hankering for something Purple up your rear?
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Unread 01-14-2009, 05:45 AM   #37
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I happen to have ice picks, and I've never used them for pickin' ice, so...one is going in my comp box (with my Nu-Temp and Polders) and will try this with the next packer I cook.
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Unread 01-14-2009, 05:53 AM   #38
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I can't even imagine what you would do to somebody that did ribs in a crockpot or heaven forbid boiled them. Oh noooooooo!
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Unread 01-14-2009, 08:18 AM   #39
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Quote:
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I can't even imagine what you would do to somebody that did ribs in a crockpot or heaven forbid boiled them. Oh noooooooo!
Who is a crackpot?
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Unread 01-14-2009, 08:27 AM   #40
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I have no problem with using the probes, hell whatever it takes to get good brisket. I guess the main question here is "did the brisket taste good and did it have good texture?"
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Unread 01-14-2009, 08:39 AM   #41
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BOTTOM LINE:

It's kinda like poontang. There should be some resistance.
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Unread 01-14-2009, 09:14 AM   #42
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PS: Donnie

WTF is this anti technology rant: Ain't you the same technophie that can control his smoker over the internet?

BTW: Here's another toy for ya.
http://www.surpluscomputers.com/DLI_...id-348477.html
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Unread 01-14-2009, 10:48 AM   #43
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[quote=barbefunkoramaque;825243]Wow... LOL Bet he cried a lot in High School. I wouldn't put a lot of money on it...

I didn't mean to insult anyone. (Yes you did...and you seem to enjoy it...) I am just saying in a constructive way that people who smoke brisket flats and that use temp probes to indicate doneness need to be murdered in an elaborate and painful way. (see what I mean)
Thank God I didn't tell you what should happen to foilers. Sheesh![/quote](and again...)

It's one thing to offer suggestion and support to new folks like me...it's another to be downright belligerent with your opinions. I used to enjoy some of your rants and raves when you were just dissin' on yourself (or your alter-ego)...even thought some of them were pretty funny...but now you're just annoying. Good-bye sir!
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Unread 01-14-2009, 10:59 AM   #44
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Nothing wrong with judging doneness by feel as opposed to temp. In fact that's the best way to do brisket IMHO. There is also nothing wrong with knowing you should start checking doneness by having a thermo in there. Instead of sticking your thermo in to read the temp (which is what donnie has a problem with), that thermo should be in there when the meat is cold and stay in the whole cook. This way you don't lose any juices. A good old fashioned dependable meat thermo is the best way to go. Once it hits 185 you can start thinking about touching the meat.

Anyone who disagrees is a fool and an idiot and should be sent to slaughter imediately for dog meat because they clearly are not high enough quality for anything else. Get in line before you reply and then post your reply after you have been slaughtered.
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Unread 01-14-2009, 11:04 AM   #45
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Quote:
Originally Posted by barbefunkoramaque View Post
I just recently visited a couple of BBQ joints in my home town and am furious that they are allowed to make brisket in TEXAS.

One is a cool looking shack and meat market and the other is what I would build if I wanted to make another BBQ resturant that was not Funk, Soul and R and B based. He uses two Mesquite, Texas Built Oylers. God those are the Chit. Another claims to smoke for 24 hours.

Anyway, I think that anyone that uses and Depends on Temp probes for doneness should be dipped in Liquid Nitrogen and shot out of a cannon against a wall or another idiot... say the ones that make brisket at or near 210 degrees. There... see I can be diplomatic and non-abrasive in my criticisms.

Probes in brisket are to be used only to judge how much longer you have or maybe where you are at. Somewhere near 170-170 I want all of you with those probes worth more than say.... $40 to get a pair of wire cutters and CUT OFF the farking electronics and shove them up your arse!

THEN use the Farkin probe to test for doneness. When it passes through BOTH the point and flat like butter... OR with more resistance for those slicing at the, idiotic thickness of number a 2 pencil to make those pretty little fans of brisket, then its DONE. NOT at 180, 190, not 205... when the probe goes through right. Oh and those that want to byatch about poking holes in the Q... Fark all of you too!

Now also remember that in this forum, there is no right or wrong way to make BBQ and we all are to be nice and diplomatic in our discussions about technique.

One step at a time man... first I will correct all the BBQ mistakes made in Texas since I left, then I will conquer the Rhineland, Czechs, then Obliterate the Kansians, then Poland, then Russian and finally the WORLD!

For those of you thinking of probes for brisket... a bent Gutter nail is perfect.
I suggest that you start your Jihad in DFW, in Bedford to be precise. I'll leave the light on for you, and the dogs in the house. Take a really good look at my avatar so that you can be sure that you are in the right yard.
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