Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
09-03-2004, 06:26 PM | #76 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
This thread just made it into the RoadMap at the top of this forum under Pork Loin.
Most of these ideas are untried (as of today) but could become Hallmarks in the future. Damn good ideas.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
09-03-2004, 09:44 PM | #77 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
|
Have a great weekend Brothers, me, I am working at three comission only jobs....no time to Q...and no money yet.....Q on Brothers......
__________________
Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
|
09-04-2004, 08:58 AM | #78 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
|
rumors of my death are greatly exaggerated...
i was planning on doin a brisket with beans underneath in my 'dera, but got vetoed by the boss as i gotta work all weekend including monday. Got a hu-mongous client coming in that might just buy all of our inventory.
willkat98 - no i didn't die, but my computer at home did, random reboots etc. just now barely got it up and running again. been house shopping too and the new SO has most of my attention. |
|
09-04-2004, 11:53 AM | #79 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
|
Quote:
|
|
|
09-04-2004, 11:55 AM | #80 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
|
I like the hawian style you suggested Bill. Pineapple and brown sugar. I think I will have to try that. How about soaking the pineapple in some kahlua.
|
|
09-04-2004, 03:24 PM | #81 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Quote:
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
|
09-04-2004, 03:30 PM | #82 | ||
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Quote:
Honey?...MrsMista..where are you? BBL...much later...
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
||
|
09-04-2004, 09:33 PM | #83 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Just to clarify, we are talking about a center cut pork loin, not a tenderloin. No need to stuff that
anyway, here's my results. I got 1# sage fatty, 1# smoked bologna,2 chik boobs, 4# center cut pork loin in the fridge. No room to eat. We ate a slab and a half of bbacks. first time I did the 3-2-1 method. I usually leave them in foil and cooler them. This time I put them back in the smoke with sauce. I used all wood. All of Phils cherry, most of Neils peach, and 2/3 bag of NB Hickory chunks. I love going all wood, but its expensive. I tip my cap to J Minion on my 7.6# trimmed flat followed his advice in previous threads. rubbed it down good and added a sugar and cinnamon base to it. flipped it over after the first 6 hours. I created a bark that caused an orgasm in the kitchen a few minutes ago. My 12 year old cam over, and she grabed a piece the fell apart in her hand. We could have won with my ribs and brisket tonight. I judge each cook like I learned at my KCBS class. This was the first time I gave 9's to myself. Only thing now is to get the presentation right.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
09-05-2004, 11:54 AM | #84 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
|
Quote:
__________________
tk PitBitch |
|
|
09-07-2004, 09:05 AM | #85 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Made chili last night with leftovers.
Half a sage fatty, and cubed up some brisket that I sliced thick Don't recall who said you couldn't put brisket in chili, but I do it all the time (think nthole does too) farking awesome.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
09-07-2004, 09:29 AM | #86 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
Brisket in Chile is great.. adds some smokineness to it thats ya can't get in a bottle(o yeah liquid smoke...ewwwwww)
my results.... I made too much food.. people were walkin around holding their bellies. first came out 2 Briskets, one my standby and the other injected with Fab B. (ON a side note with the Fab B. Dont like the color the Fab B turns the brisket.. and the meat had an uneven appearence to it from the injections. Taste was definately "enhanced", but i like the flavor of a plain ole' brisket better. ) The brisket s evaporated in about 5 minutes. 12 people, 2 12lb'ers. One real nice compliment. olne of my guests brought his brother. He worked in Ben's Deli for 12 years.. Bens is a fancy smancy Kosher deli around here. He said than in 12 years he never had a brisket "that tender or juicy with that much flavor and never saw a brisket with that much juice coming out of it." He wants to bring BBQ to the Restaurant. Is oak and Mesquite Kosher? Sausage rings and Fatties came out next.... poof.. fatties gone in minutes.. no one believed they were jimmy deans, had to show them wrappers from the garbage. Moved on to a barrage of chicken and ribs, put out a tray of wings while slicing and serving the ribs, then brought out some thighs... Ws experimenting with different sauce recipes to get some insight for competitions..(no one knew they were being guiney pigs). The wings were going like mad.. people were startin to slow down... Kept bringin out ribs(made 9 racks of st louis).. I couldnt tell the difference between the moans from good ribs or the moans from overfull bellies but i had both.. came to the point where people were running away when they see someone coming with a tray of meat..... Few hours later i discovered a pork butt in the coller.. forgot about it.. guess that was a good thing.. beside a few wings.. it was all the leftovers a I had.. then again, they hardly touched the sides.... beans went, but the salads all stayed.. Made a cobbler the chrating way.. got some cherry pie fillings and put it in the dutch oven and layed some pop-n-fresh cinnamon buns on top. Put the dutch oven inm the firebox with some coals on top... worked nicly.. was really good.. and easy to do..
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
09-07-2004, 10:16 AM | #87 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
|
How about stuffing your pork with a pepperoni log? They make some great ones in the Chicago area.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
|
09-07-2004, 10:38 AM | #88 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
|
Quote:
|
|
|
09-07-2004, 12:39 PM | #89 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
|
Phil- How much injection did you use?
__________________
Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
|
09-07-2004, 06:54 PM | #90 |
Full Fledged Farker
Join Date: 06-22-04
Location: Wichita, KS.
|
Jim.....I used the Fab-B on my brisket, and the Fab-P on the boston butts, the people just loved both. The flavor was better that I have ever fixed. Worked great for me.
__________________
Mark-Wichita, KS. - Traeger Lil Tex Grill -Used to have a Bandera stick burner. (been put out to pasture) |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Labor Day (and a pre Labor Day snack) | northwesto | Q-talk | 8 | 09-07-2011 04:41 AM |
Labor Day is Beef Rib Day! | Corky | Q-talk | 11 | 09-06-2011 12:02 AM |
Memorial Day BBQ Menus~!!! | GammaRei | Q-talk | 3 | 05-29-2010 12:47 AM |
labor day | csakemike | Q-talk | 10 | 09-09-2009 08:15 PM |
Labor Day Q | blas1099 | Q-talk | 44 | 08-30-2008 06:39 PM |
Thread Tools | |
|
|