|
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 |
05-21-2012, 07:21 PM | #46 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Quote:
Now, are you probing through the paper? And loosing all the juice in the paper?
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
|
Thanks from:---> |
05-21-2012, 07:23 PM | #47 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Great post Bob!! Don't know how I missed this!
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
Thanks from:---> |
05-21-2012, 07:28 PM | #48 |
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!)
|
Thanks Bob, this is on my list of things to do (perhaps when the diet that I thoroughly blew last week is over). I don't think I'd be patient enough to do all those temperature changes. I'm pretty lazy. Give Rob and family a big hug and kiss when you see him next. I should be in Reno 14-19 of October.
__________________
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. |
|
Thanks from:---> |
05-23-2012, 10:23 PM | #49 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Mr. Arc,
Thank you for posting your meat done in paper, like you have. Under advisement from the squirrel squad I have procured a roll of butcher paper and a fine choice brisky. I will be attempting an epic brisket cook this weekend using the butcher paper method, and will report my results.
__________________
John |
|
Thanks from:---> |
05-23-2012, 11:43 PM | #51 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I did probe through the paper, there is not a lot of moisture loss, of course, I am using a metal skewer and once you get through the paper, it is just like probing a brisket for doneness.
There is some build up of liquid in the paper, and some steam, or at least hot air. And unless you are like me and love scalding burns and sore fingers, I suggest you handle the paper with some diligence and do not open it and reach right in.
__________________
[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] |
|
05-23-2012, 11:44 PM | #52 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Gore, the temperature changes are my thing and I suspect totally unnecessary. Others I read about doing this do not do the stepped temperatures.
__________________
[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] |
|
05-24-2012, 08:17 AM | #53 |
is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
|
Would parchment paper work or does it have to be "butcher paper"? I have a roll of parchment lying around for pizza is why I ask.
__________________
PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club |
|
Thanks from:---> |
05-24-2012, 09:30 AM | #54 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Fanfarkingtastic post. I'm actually glad you ended up with selects because I've always suspected that lower graded meat would still turn out great in the right hands - that is one of the roots of bbq, right? An experienced cook with a lesser cut of meat can turn out a product superior that of a less experienced cook with a nicer cut of meat. I've been thinking about grabbing selects sometimes for the challenge of it.
I've been using the BP lately as well. I like the fact that it breathes, and aside from wrapping meat, it's fantastic for putting down on the area where I prep and whatnot outside - makes for easy cleaning.
__________________
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? |
|
05-24-2012, 10:19 AM | #55 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Plus, it's cheaper than foil.
__________________
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 |
|
05-24-2012, 11:03 AM | #56 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I'm not making paper hats, no matter how much you guys rave about this stuff.
__________________
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. |
|
Thanks from: ---> |
05-24-2012, 11:22 AM | #57 |
is one Smokin' Farker
Join Date: 04-25-11
Location: Ruther Glen, VA
|
Thanks so much for seeing sharing! Great looking brisket!
__________________
Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" [COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR] [COLOR=#0000ff][/COLOR] [COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR] |
|
Thanks from:---> |
05-24-2012, 11:25 AM | #58 |
Full Fledged Farker
Join Date: 12-14-11
Location: Forest Grove, Oregon
|
Landarc, You mentioned something about putting liquid in when you wrapped. Will it hold much liquid?
|
|
05-24-2012, 12:50 PM | #59 | |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
|
Quote:
And 2) Pork on top or Beef on top grate? |
|
|
Thanks from:---> |
05-24-2012, 01:44 PM | #60 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
|
That looks good enough to eat. I'd love a plateful.
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
|
Thanks from:---> |
Tags |
brisket, Butcher Paper |
Thread Tools | |
|
|