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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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09-13-2012, 07:49 AM | #76 |
On the road to being a farker
Join Date: 03-26-11
Location: Portland Maine
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Mental note, do not look at this site before 10am. I want that brisket for breakfast!!! Who am I kidding, and the beer! Great right up Tim! Sorry if I missed it, does anyone have the episode name/number of that 'No Reservations' ?
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09-13-2012, 07:58 AM | #77 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
BTW, when are you and the lady going to have time to get together again?
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-13-2012, 12:16 PM | #78 |
Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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I am doing a brisket next weekend and want to make some burnt ends to go with it. You mentioned you did not seperate the point and sliced them together. If I cut the point off to make the burnt ends will it cause the flat to dry out.
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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09-13-2012, 12:51 PM | #79 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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What's the deal with that Shun (?) onion in the bun, and do I see a sauce in the last picture?
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WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal |
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09-13-2012, 01:16 PM | #80 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
Those look like sauteed onions. The reference to a Shun Ken Onion knife is that Shun Knives made a knife designed by a guy named Ken Onion.
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[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] |
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09-13-2012, 01:31 PM | #81 |
Banned
Join Date: 07-22-10
Location: Georgia
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Thanks for doing this. I will try it.
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09-13-2012, 01:40 PM | #82 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Actually, on top of the brisket is a combination of a smoked onion, smoked and roasted pablano and red fresno peppers that I pickled along with some home made mustard pickles and onions.
Yes, there is just a dab of sauce on there to. I like a lot of flavor if all I'm eating is a sandwhich!!! And I ate plenty of the brisket by itself to get the full appreciation of how good the brisket was, unadulterated!!!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-13-2012, 01:51 PM | #83 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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BTW, This Is Not Your Pork, one of the traditional ways to eat brisket over here is with sliced raw onion, pickles and soft white bread. That sandwich doesn't fall too far off the mark. If you haven't tried it, I happen to like sliced yellow onions, bread and butter pickles and white bread (or a good baguette) with brisket. And as odd as it might sound, a good German mustard on the side. I suggest you give it a try.
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[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] |
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09-13-2012, 05:10 PM | #84 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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This thread is epic. Gonna rank up there with the Blackhawk and NightTrain threads.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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09-13-2012, 07:15 PM | #85 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I feel kind of honored that you feel that way!!!
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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09-17-2012, 08:09 PM | #86 |
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX
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Any online or local sources where one can find the pink paper?
For those of you that have tried parchment paper, how many times did you wrap it? Is this just normal ole parchment paper you'd find in the grocery store? I have some, but it seems rather thin for the task at hand. Thanks! |
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09-17-2012, 08:36 PM | #87 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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I had some brisket from Mighty Quinn here in Brooklyn NYC. He had it wrapped in clingfilm and was keeping her in a cooler. Jiggled just right!
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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09-17-2012, 09:09 PM | #88 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Make an X with 2 pieces of standard store bought parchment. Wrap one side of one part of the X over and tuck it under the brisket. Repeat the same step with the other end. Then repeat the same process with the other piece of the X. You can order the red through www.pospaper.com I believe.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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Thanks from:---> |
09-17-2012, 09:10 PM | #89 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Quote:
I have wrapped briskets in cling wrap after it comes off of the smoker. It does work well!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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10-10-2012, 04:55 PM | #90 |
On the road to being a farker
Join Date: 01-11-11
Location: Canada
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Hey Cque,
Thanks so much for this write up! Did my first brisket and it came out very nice! A little bit more salty then I'd like, but I also added Montreal steak spice, so that might have been it. Granted, this was my first brisket, so I'm not sure if I'm just tooting my horn, but it was definitely moist and tender compared to the very few BBQ places we have in my area. Quick question, I pulled it out of the rest in the oven at 200 after 2.5 hrs, and sliced. Is this correct? Or is a rest at room temperature required after pulling straight from the oven? Also, I tried slicing the point with the flat, but find the grain runs a different direction in some parts. Do you separate and rotate the point to match the flat? Might have just been the piece I had, but am not sure. i'll probably try burnt ends next time, but those fatty slices... wow! so gooood. Cheers, |
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