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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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06-11-2013, 09:51 PM | #16 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Let the meat talk,
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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. |
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06-11-2013, 09:54 PM | #17 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Using just salt, pepper and garlic, it looks like you have enough on there. I don't use much seasoning on my brisket. I like the way it should complement the brisket and not overpower it.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-11-2013, 10:09 PM | #18 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Thanks Bryan,Marty and Titch!
I just slipped the lamb burgers on the grate underneath and decided not to change what I am doing. The meat is now incredibly wobbly, it was on at 220f for over an hour and now closer to 300. It's exciting doing this " live" don't know if the result will get praised or get hated for ruined a great Mercun tradition!
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Hold my dang beer... |
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06-11-2013, 10:12 PM | #19 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Tell me what you thought of the feel of it when you. Washed it?
__________________
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. |
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06-11-2013, 10:18 PM | #20 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I'm not saying what thoughts came....
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Hold my dang beer... |
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06-11-2013, 10:39 PM | #21 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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So, any other recommendations other than Bryan's yummy grilled onions and provolone?
Ill definitely make a red wine onion gravy for some of it, thanks for the advice Titch, a fave in our kitchen too mate. lordy this beef fat rendering is giving off a super mouthwatering aroma!
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Hold my dang beer... |
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06-11-2013, 11:30 PM | #22 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Got The Cure playing loud, brisket smell is driving us nuts and TFO just bought me a longneck of Atomic Pale Ale, coz its Mercun!
Lamb burgers are resting and life is pretty sweet!
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Hold my dang beer... |
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06-11-2013, 11:33 PM | #23 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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That's spelled "Merican" Cause I live in Merica!
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-11-2013, 11:47 PM | #24 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I larned these words from George dub ya Bush, so I'm durned sher they'z crect.
Mercun, tarist, Al Karda.
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Hold my dang beer... |
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06-12-2013, 12:36 AM | #25 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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You bastiges are ignoring me so Ivestarted on the wine!
Ha! Started talking to myself too! Ha!
__________________
Hold my dang beer... |
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06-12-2013, 12:43 AM | #26 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!
We like to eat ours with baked beans, cornbread and potato salad. Man, now I really want to cook a brisket.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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06-12-2013, 12:47 AM | #27 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
I just probed it and I still have string resistance so we keep a rocking on. I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains. Oh well, maybe some damper will do.
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Hold my dang beer... |
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Thanks from:---> |
06-12-2013, 12:48 AM | #28 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Those drippings that will stick to a pan, that I assume your sober enough to be catching.
will make the best onion gravy. pour off the oil and use the sticky bits
__________________
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. |
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06-12-2013, 12:51 AM | #29 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Cannot wait for the tasting! Sober now, but no idea if I will be when we hit action stations
__________________
Hold my dang beer... |
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06-12-2013, 12:52 AM | #30 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Okay....okay....I'm a bit pithed...
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Hold my dang beer... |
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