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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. |
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04-05-2013, 06:32 PM | #16 | |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Quote:
I'll add that a lot of backyard folks are trying to attain comp BBQ. In comp, you are constantly re-inventing your process to gain an edge. Most of the people I see here are backyard folks. Cook what tastes good to you unless you're competing. Dave
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04-05-2013, 06:43 PM | #17 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hmmm, brisket costs $5 a pound, burger meat costs $4 a pound, steak costs $9 a pound, seems like brisket is still a great deal. Plus, you can always make it into chili.
Brisket is actually quite forgiving if all you want is to make a tasty meal. And there are ways to save it if you miss a little. For instance, over-cook it, just slice it a little thick, it will hold together just fine. Undercook? Then slice it 'wafer' thin, it will be fine. Too dry, add some jus and sauce, too moist, tell me what you did, I would like to know.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-05-2013, 06:47 PM | #18 |
is one Smokin' Farker
Join Date: 02-20-13
Location: Apopka FL
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My humble apologies. Some of us are still learning.
Thought I could come to a place called the "Brethren" for a little mentoring. Please have patience.
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Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon |
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04-05-2013, 06:58 PM | #19 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You can, and it will all be fine. Sometimes the old timers get cranky because the same questions end up being asked, and then, sometimes folks don't listen so well, it does get a little frustrating.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-05-2013, 07:16 PM | #20 | |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Quote:
I'm assuming this question was for me. Please forgive my communication skills as I'm an engineer and usually, very socially awkward. What I should have said was the perception of cooking brisket, to noobs like myself, is that there is a window that it must be pulled at or it is garbage. I emphasize the word perception. If you look back at my posts, you'll see that I have not yet done a brisket as I have yet to find a local supplier, but when they were carried at my local Wally World, (before I purchased my WSM), they were an expensive cut of meat if I were to screw it up. I can spend 8 dollars for 2 pounds of ground beef for chili, I don't want to spend $57 for brisket chili. The point I was trying to make is that I understand where the newbies are coming from, but I also see where the vets like yourself get frustrated with the posts. I have never personally asked for brisket help, nor will I in the future, because all of the info I need is right here at my fingertips. Personally, I just don't click on posts that don't interest me, but I can see where maybe there is a data storage issue for redundant posts. Dave
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04-05-2013, 07:24 PM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Dave, yes, I understand that perception. I think there are many of us, who, if someone were, for instance to search for 'brisket help' they would learn that there is a larger window than most people think.
The one thing that puzzles the heck out of me, where do people get the information that they should pull brisket at 190F? There is only one person on this forum who states that he always pulls brisket at 190F. And yet, I see all to often, "I read all the brisket threads, and I pulled right at 190F and wrapped"...where did that come from? I am always puzzled by that.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-05-2013, 07:34 PM | #22 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Quite honestly Bob, I see it all of the time too and I don't know where it originated.
In my few short months of BBQ, I go by instinct rather than anything. I do use my Black Thermapen (which operates at 300 Mega-Delineations/Sec) occasionally, but not very often. Dave
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04-05-2013, 07:35 PM | #23 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Agreed.
There's not enough people around with a 2004 join date to remind us of this.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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04-05-2013, 07:38 PM | #24 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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There are a few of the Purple People that are logged in most days, but, they get tired easily. Some, need to take small breaks from posting, as they get captious But, it is worth listening when a purple person speaks, as there is often merit.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-05-2013, 07:39 PM | #25 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Brisket, Schmisket I like mine corned and then turned into Pastrami, go figure! Seriously folks, there is a wealth of information here. Generally,I try to search past posts and digest as much information as i can prior to posting a question. Other times I prefer just to poll the audience, use one of my lifelines, if you will. I am just a nube, on this forum, but I have been around the block and this is not my first rodeo. So my suggestion to the new comers like myself.....Pay for a subscription, this site is not hosted and administered for free, be polite and have fun, Show respect for your elders (easily done by looking at their profiles) and don't take yourself too seriously! Q is fun if you let it be!
Farkity fark did I say that outloud?
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04-05-2013, 07:43 PM | #26 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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BBQ isn't difficult if you stick with the roots> laid back beer swilling redneck cookery> heat & meat & time. There are many ways to achieve a great product, in 30+ yrs I've tried more than a few and it took time & enough beer to float the USS Iowa to come to the conclusion My Granddad was a wise soul. SMALL,Clean hot fire S&P & time it's done when it's done> probe tender.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-05-2013, 07:46 PM | #27 | |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Quote:
She informed my my beloved Round Steak's are $4lb. ON SALE
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-05-2013, 07:47 PM | #28 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
Thanks, jed
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04-05-2013, 07:50 PM | #29 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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BBQ, to me, is nothing more than an extension of what I love to do, which is cook.
I researched this site for 6 months before I decided to become a member because I didn't want to be the guy that asked "How do I boil water." There seemed to be a camaraderie here that appealed to me (and still does) and I knew I could draw upon the experience of the veterans. Hot and fast or low and slow, I'll try them all and report back with my experience. In the end, I'd like to just make some friends that share the same passion. Dave
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04-05-2013, 07:52 PM | #30 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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an engineer who wants friends...and wants to be understood...geeeeez!
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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