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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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06-09-2011, 08:11 PM | #61 |
On the road to being a farker
Join Date: 01-18-11
Location: Rogers, AR
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I grew up in California, and have eaten my fair share of Tri-Tip. It is good stuff....But I like a good brisket better. The depth of flavor in a well smoked brisket just suits me, and is something Tri-Tip can't compare with.
I will still make Tri-Tip when the mood hits me, but most of the time when I am looking to cook beef that's best medium rare, I will go with a good thick Ribeye.
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Dark Blue Metallic Pitmaker BBQ Safe, Lg BGE X 2, Weber Kettle, Super Accurate Super Fast Black Thermapen. |
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06-09-2011, 08:15 PM | #62 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Ah, my favorite. But still, not a brisket.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-09-2011, 09:54 PM | #63 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Well said...
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-09-2011, 10:03 PM | #64 |
Full Fledged Farker
Join Date: 10-20-10
Location: Lowcountry SC
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I am not a big fan of Brisket either, but on occasion have had some that would blow your mind.
Going to TX for 10 days, I will seek out some while there. Any recomendatioons in the Dallas Ft Worth area or between Dallas & Belton? |
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06-09-2011, 10:21 PM | #65 |
On the road to being a farker
Join Date: 09-07-09
Location: Seaford, NY
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pig fat rules! If I have to eat smoked beef give me a big fat rib with burnt ends a close second. As for the flat, slice it up and give it to the judges.
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06-09-2011, 10:47 PM | #66 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I wondered what the big deal about brisket was too, until I farking NAILED my 4th attempt. A select 10lb packer that was on my drum for 14 hours followed by a cooler for 5 hours. I slept for 6 hours through the night too. I didn't inject it, just a simple dry rub and low and slow heat. It was the best meat of the shindig ( which included spares and pulled pork) and it was "nirvana". The flavor imparted into those 10 glorious lbs of beef was unlike that of any steak or other beef cut I've ever eaten. If I spend the rest of my life chasing that flavor down again than so be it. Long live brisket!
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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06-09-2011, 10:58 PM | #67 |
Full Fledged Farker
Join Date: 03-17-11
Location: Marlboro, MA
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i don't like fish, yuck. but i'll take a lobster and steamers any day of the week.
i love brisket, my peeps go bonkers over it. but like someone said, to each their own. that's what makes us all so special - we all are different with various likes/dislikes. I'll have to give a tri-tip a shot.
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Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM |
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06-09-2011, 11:19 PM | #68 | |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Quote:
Admittedly, I prefer the point over the flat. Tim - if you don't want the wagyu, I can trade you a couple pounds of hamburger for it and save you the trouble of grinding it.
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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06-09-2011, 11:41 PM | #69 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket.
The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM! So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-09-2011, 11:42 PM | #70 |
On the road to being a farker
Join Date: 08-28-09
Location: Kalamazoo, MI
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If it were easy; everyone would do it! Properly done Brisket needs to be tasted from point to flat! I have had tri tip, which is nothing more than a trimmed "Picanha" (very good by the way)". If i was after that i would go Rib eye. But to each there own!!!
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UDS, MUDS, Weber 22 OTG |
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06-09-2011, 11:43 PM | #71 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
^^^or like country ham - which I and lots of folks from the Southeast love, but most other people think is horrible. More for me!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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Thanks from:---> |
06-10-2011, 12:04 AM | #72 | ||
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Quote:
Everyone DOES do it
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-10-2011, 12:05 AM | #73 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Yep, I gotta say I love the brisket. Brisket all the way. Salt and pepper, some garlic salt, chili powder. Perfection for me. Nothing against tri-tips or anything, but death on gasser grills to ALL CALIFORNIANS MWAHAHAHAHA! Nah I'm just funnin'. In the end my favorite food is ribs though. I'm just a Texan trying to pretend he's from the Carolinas. Sigh.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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06-10-2011, 12:10 AM | #74 |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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Sliced flat, when done right, is very good. But the money dish from brisket is burnt ends. When done properly, it's one of the best meat dishes I've ever tasted.
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06-10-2011, 12:20 AM | #75 |
On the road to being a farker
Join Date: 08-28-09
Location: Kalamazoo, MI
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Improperly! Not that im any better, just sayin
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UDS, MUDS, Weber 22 OTG |
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