BBQ Brethren "Brisket Appreciation" Throwdown! - Page 3

OakPit · 07-22-2011, 02:42 PM

Quote:

Originally Posted by Groundhog66

Could I add "Brisket Master" to my sig line?

I've got one more Wagyu if you're feelin' lucky.

deguerre · 07-22-2011, 02:48 PM

Quote:

Originally Posted by GreenLeafBBQ

I've got one more Wagyu if you're feelin' lucky.

Maybe this time if you grind up bacon IN with the brisket...

Groundhog66 · 07-22-2011, 02:51 PM

Quote:

Originally Posted by GreenLeafBBQ

I've got one more Wagyu if you're feelin' lucky.

Quote:

Originally Posted by deguerre

Maybe this time if you grind up bacon IN with the brisket...

Can't do another burger, can we? Not sure it was "appreciated" the first time around

OakPit · 07-22-2011, 02:52 PM

Quote:

Originally Posted by deguerre

Maybe this time if you grind up bacon IN with the brisket...

Hmmm...that sounds like a GREAT idea! Something that could certainly be appreciated.

Groundhog66 · 07-22-2011, 04:59 PM

Quote:

Originally Posted by GreenLeafBBQ

Hmmm...that sounds like a GREAT idea! Something that could certainly be appreciated.

I know I'd appreciate it

OakPit · 07-22-2011, 05:18 PM

And so it begins...count me in. I've got some appreciation to show.

deguerre · 07-22-2011, 05:42 PM

Defrosting the CAB now. It's not 14 lbs as I thought though, just 11, which will suit me just fine.

R2Egg2Q · 07-22-2011, 08:55 PM

Quote:

Originally Posted by Groundhog66

With only a week to pull it off, don't get your hopes up. I'm busy this weekend, and work during the week

I'd worry more about how you'll find some appreciation for brisket!

Quote:

Originally Posted by deguerre

Maybe this time if you grind up bacon IN with the brisket...

Quote:

Originally Posted by Groundhog66

I know I'd appreciate it

Oh... nevermind my previous statement....

Quote:

Originally Posted by deguerre

Defrosting the CAB now. It's not 14 lbs as I thought though, just 11, which will suit me just fine.

Ah, brisket weight = cat weight. Good sign for you!

R2Egg2Q · 07-22-2011, 09:00 PM

I stopped by the Pleasanton Smart & Final tonight. They have a couple of choice packers in the 15-16 lb range with a pretty nice thickness in the flat if any local Brethren is looking for one. I'm already stocked up so I had to pass.

landarc · 07-23-2011, 01:02 AM

Hey Tim, MechaGodsBrisket wishes to have a word with you...he looks displeased...

No fears, I saved you, this time...

Whew, that was hard work, I need a drink...

BTW, Chris, these are not entries, these are mocking Tim photos, I probably should not have posted them here. Sorry.

bigabyte · 07-23-2011, 08:40 AM

Don't worry, MechaGodsBrisket does not look like he was grilled or smoked.

Redhot · 07-23-2011, 02:26 PM

This is my very first brisket y'all but we used a recipe about 2 years ago and the flavor was amazing (though it was done in the oven

). So we looked it up and I modded the heck out of it. I prepped it this morning and it's sitting happily in the fridge until I do the cook tomorrow. Started off with an untrimmed 11 lb brisket. Since there are two cooks in this house and we both wanted to enter deguerre cut the point off of the flat, and since I'm always flat out right, Guerry get's the point (pun intended) and I took the flat! I trimmed almost a lb of fat off of the flat...

Then rubbed with Texas Wild

Mixed the marinade/braising ingredients:

3/4 cup strong brewed coffee (Roastin' Ronnie's Twised Mokka Java)
1/2 cup bourbon (I used George Dickel)
1/2 cup Bigbutz Xtra Hot BBQ sauce
1/2 cup Soy Vay Island Teriyaki (way better/thicker that Kikkomon's)
2 T vinegar (I used some vinegar I pickled red jalapenos in)
1 T oil (used EVOO)
Gave it a good shake in a glass jar then added it to a Phubag (didn't have any other bags big enough for this sucker)

Can't wait to see how my very first brisket turns out, better than Shane's I hope!

Gore · 07-23-2011, 03:22 PM

I'm getting the feeling this is going to be very painful for me to watch, more so even than the spam, but in a completely different way.

Redhot · 07-23-2011, 11:58 PM

Quote:

Originally Posted by Gore

I'm getting the feeling this is going to be very painful for me to watch, more so even than the spam, but in a completely different way.

Awe, come on Gore, this is my very first brisket - ever - you should be cheering me on. Hoping it will turn out...better than, nevermind...

Phrasty · 07-24-2011, 02:18 AM

Here's some "brisket" Pastrami... Does that count??

Cook Thread

Brisket from scratch!

Cheers

07-22-2011, 05:18 PM	#36
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Stowe, VT	And so it begins...count me in. I've got some appreciation to show. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]

07-22-2011, 05:42 PM	#37
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Defrosting the CAB now. It's not 14 lbs as I thought though, just 11, which will suit me just fine. __________________ 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

07-22-2011, 09:00 PM	#39
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	I stopped by the Pleasanton Smart & Final tonight. They have a couple of choice packers in the 15-16 lb range with a pretty nice thickness in the flat if any local Brethren is looking for one. I'm already stocked up so I had to pass. __________________ -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 [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

07-23-2011, 01:02 AM	#40
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Hey Tim, MechaGodsBrisket wishes to have a word with you...he looks displeased... No fears, I saved you, this time... Whew, that was hard work, I need a drink... BTW, Chris, these are not entries, these are mocking Tim photos, I probably should not have posted them here. Sorry. __________________ [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]

07-23-2011, 08:40 AM	#41
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Don't worry, MechaGodsBrisket does not look like he was grilled or smoked. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-23-2011, 02:26 PM	#42
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	Redhot's Bourbon, Twisted Mokka Java Brisket - TEASER! This is my very first brisket y'all but we used a recipe about 2 years ago and the flavor was amazing (though it was done in the oven). So we looked it up and I modded the heck out of it. I prepped it this morning and it's sitting happily in the fridge until I do the cook tomorrow. Started off with an untrimmed 11 lb brisket. Since there are two cooks in this house and we both wanted to enter deguerre cut the point off of the flat, and since I'm always flat out right, Guerry get's the point (pun intended) and I took the flat! I trimmed almost a lb of fat off of the flat... Then rubbed with Texas Wild Mixed the marinade/braising ingredients: 3/4 cup strong brewed coffee (Roastin' Ronnie's Twised Mokka Java) 1/2 cup bourbon (I used George Dickel) 1/2 cup Bigbutz Xtra Hot BBQ sauce 1/2 cup Soy Vay Island Teriyaki (way better/thicker that Kikkomon's) 2 T vinegar (I used some vinegar I pickled red jalapenos in) 1 T oil (used EVOO) Gave it a good shake in a glass jar then added it to a Phubag (didn't have any other bags big enough for this sucker) Can't wait to see how my very first brisket turns out, better than Shane's I hope! __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

07-23-2011, 03:22 PM	#43
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I'm getting the feeling this is going to be very painful for me to watch, more so even than the spam, but in a completely different way. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

07-24-2011, 02:18 AM	#45
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Here's some "brisket" Pastrami... Does that count?? Cook Thread Brisket from scratch! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

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