MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-16-2018, 09:05 PM   #31
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by sudsandswine View Post


It's one of the best cuts of beef, period. Especially if you cook it rodizio style and get a nice crusty fat cap that melts in your mouth when you bite into it.
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.
WareZdaBeef is offline   Reply With Quote




Old 04-16-2018, 09:19 PM   #32
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Looks fantastic, I want to dip that bread in the juices
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 09:56 PM   #33
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.

Hmmm, maybe you can help all of us to stop "pretending" and cook up some flap or hanger steaks and convince us. I mean, I know you like those cuts, I get that. Spew some nonsense at us!

Just sayin!

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 09:58 PM   #34
SirPorkaLot
somebody shut me the fark up.
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

Fan-damn-tastic!
__________________
John
SirPorkaLot is offline   Reply With Quote


Thanks from:--->
Old 04-16-2018, 09:59 PM   #35
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.



No need to be a d!ck.
__________________
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?
gtr is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 10:15 PM   #36
tom b
somebody shut me the fark up.
 
Join Date: 10-12-15
Location: Temecula, CA
Default

and that is exactly what we did Titch


Quote:
Originally Posted by Titch View Post
Looks fantastic, I want to dip that bread in the juices
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe
tom b is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 10:17 PM   #37
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by BobBrisket View Post
Hmmm, maybe you can help all of us to stop "pretending" and cook up some flap or hanger steaks and convince us. I mean, I know you like those cuts, I get that. Spew some nonsense at us!

Just sayin!

Bob
Challenge accepted. Just give me a few days to procure the meats in question.
WareZdaBeef is offline   Reply With Quote


Old 04-16-2018, 10:22 PM   #38
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Quote:
Originally Posted by WareZdaBeef View Post
Challenge accepted. Just give me a few days to procure the meats in question.
Lots of money shots, okay!

PS....tell the Brazilians it's a fad.

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 10:27 PM   #39
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

A Brazilian coworker has been into that fad for about 46 years. I first learned about this fad from landarc about 7 or so years ago on here (and what the fark does he know...), and brother Phubar Phed me my Phirst Phad picanha about 4 years ago. I shared it with my pet rock while I hula-hooped.
__________________
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?
gtr is offline   Reply With Quote


Old 04-16-2018, 10:34 PM   #40
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

So, back to true talk about the OP's subject. I don't meant to detract too much from the beef realm, but, is there a pork cut equivalent? I am imagining some crispy, crunchy pork fat kind of offering if there is a pork option.

Let's not forget to praise the beef flavor of this cut, but the toe curling goodness of that fat cap too. Fat is flavor. I'd hit that with lot of hardness!

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from:--->
Old 04-16-2018, 10:41 PM   #41
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

Quote:
Originally Posted by BobBrisket View Post
So, back to true talk about the OP's subject. I don't meant to detract too much from the beef realm, but, is there a pork cut equivalent? I am imagining some crispy, crunchy pork fat kind of offering if there is a pork option.

Let's not forget to praise the beef flavor of this cut, but the toe curling goodness of that fat cap too. Fat is flavor. I'd hit that with lot of hardness!

Bob
Pork has the same cut, ask for a rump cap pork roast. I would think a good porketta, would work well with that style of cook.
Joshw is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 10:48 PM   #42
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by BobBrisket View Post
Lots of money shots, okay!

PS....tell the Brazilians it's a fad.

Bob
Anything less then a money shot,is a waste of the members of this fine sites time. In my honest opinion, this site needs a newbie section for members that are new to BBQ, and criticism should be enforced there. As far as the long time members section, don't post if you can't handle criticism.
WareZdaBeef is offline   Reply With Quote


Old 04-16-2018, 10:56 PM   #43
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Quote:
Originally Posted by tom b View Post
With Papillote Vegetables, beget and Chimichurri Sauce

sea salt


and were are spinning








pulled and sliced










no need for a plate, just eat it off the board, this was so farkin good I wll be doing this again soon. Thanks for lookinq
The key is going to be in the presentation and the pics. You will need to show just how much better those cuts are compared to ^^^^^^^ with visuals only. Anyone can SAY this is better than that, but getting that point across in a post and pics......takes talent and mastery on the grill and with a camera for that matter. Be ready for the criticism.

Those pics up top are hard core money shots! They just are!

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from: --->
Old 04-16-2018, 11:08 PM   #44
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by BobBrisket View Post
The key is going to be in the presentation and the pics. You will need to show just how much better those cuts are compared to ^^^^^^^ with visuals only. Anyone can SAY this is better than that, but getting that point across in a post and pics......takes talent and mastery on the grill and with a camera for that matter. Be ready for the criticism.

Those pics up top are hard core money shots! They just are!

Bob
FYI, I never said the pics OP provided was not good. He did a great job with the cut of meat he had to work with. If you actually read the post i quoted, you would understand that i said there is way better cuts that can achieve better results cooked the same way. This has nothing to do with OP, he did a great job cooking this sub par cut of meat.
WareZdaBeef is offline   Reply With Quote


1 members found this post helpful.
Old 04-16-2018, 11:23 PM   #45
sudsandswine
Quintessential Chatty Farker
 
Join Date: 06-23-12
Location: Kansas City
Default

Quote:
Originally Posted by WareZdaBeef View Post
Please........

Try skewering some flap, or Hanger steaks cooked the same way. Then come back and spew that nonsense. I get you like this cut, or the way this cut is cooked, but lets not pretend its better then other cuts.
Actually, your argument is false because neither of those cuts have a fat cap, therefore there is no "same way" comparison to begin with.
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker)
sudsandswine is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts