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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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08-22-2010, 01:51 PM | #61 |
is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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I'm deeply sorry for your loss.
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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08-22-2010, 04:43 PM | #62 |
On the road to being a farker
Join Date: 11-28-08
Location: Mendota, Illinois
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I just saw your post and picture of your Brisket. I actually believe I threw up in my mouth. I can't get that first picture out of my mine and I am sure I am going to have nightmare's about this. It looks like something you would see at an autopsy. But kudos on the great comeback and save. Feed that to the wild cats and I am sure they will leave the neighborhood. Good Luck
Trucky9754 Cooking on FEC100 CS009 Weber Gasser Thermopen Red X 2 Official MOINKER Pork Patrol BBq Comp team |
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08-22-2010, 05:04 PM | #63 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Maybe it would do in chili, stwe or a hash.
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08-22-2010, 07:27 PM | #64 |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Yep, I've seen something similar first hand...except mine was at a competition in 2007...I got the grand idea to add tenderizer to my injection....I start my flats out fat cap up and flip over after about 4 hours....at the flip, all the flats nicely divided themselves into 3 pieces...FARK!!! The worst part was the taste and tenderness...it seemed the more you chewed, the bigger the bite got in your mouth....no choice but to turn in or disqualify myself....so we put 3" long slices in the middle of the box and filled the outside edges with chunks and turned it it...fully expecting to come in DAL! 34 teams this contest and the brisket came in 29th...WTF??? There were 5 entries WORSE than mine?? You got to be Chittin' me!
That was the LAST time I've used tenderizer....the next year at this same contest we were 1st in brisket with a near perfect score. Yea, brother, I've been there.....nice recovery with the Tri Tip!
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Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
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08-22-2010, 09:12 PM | #65 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Alright..
Why does my name pop up in every brisket nightmare thread. There was that ONE brisket I cooked to perfection last year, remember? C'mon, you remember!
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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Thanks from:---> |
08-22-2010, 09:18 PM | #66 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Well Shane, I'm sure its safe to assume that from now on, it will be my name that is mentioned when bad brisket happens!
There is no way that your brisket could have been remotely close to this mess... And even if it was on par, I doubt you farked up anywhere close to 100lbs of it! |
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08-25-2010, 10:20 AM | #67 | |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Sorry man - NO WAY! This stuff was so horrible that if you even got a small amount of the mush mixed in with a bite you would spit it out!
I would really hate to ruin a pot of chili trying to save some crappy brisket! Quote:
I have a confession to make... this wasn't the first time I've liquified brisket... However! This time was unintentional, the first time though - It was the first brisket I'd ever done and long before I'd discovered this great site. All I'd ever heard about brisket is that it was one tough SOB to get tender and had to be cooked forever to get there. I figured I'd give it a little help. Injected a flat with a beef broth concoction thru the ends and sides and let it sit overnight. smoked it at 250* till it seemed tender, pulled it off let it rest. It looked beautiful, great bark and color... Sliced it open and I could literally scoop the center out of it with my finger... it looked like a brisket doughnut. That was bad, but only 1 flat and just for me, not 200 peeps!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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10-15-2010, 10:30 PM | #68 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Great thread here - I've been asked by many customers and now I've got pics to show them. Glad everything worked out well in the end.
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-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] |
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10-15-2010, 11:18 PM | #69 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Man, what a horrible freak show, and a great save! That brisket looks like some sort of PSA for VD.
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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. |
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10-16-2010, 01:07 PM | #70 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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10-16-2010, 05:18 PM | #71 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
Can't say that we do. |
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10-16-2010, 08:17 PM | #72 |
On the road to being a farker
Join Date: 04-23-10
Location: Cincinnati, Ohio
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yikes... but nice save
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If God didn't want us to eat meat then why did he make cows out of steak? |
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10-16-2010, 08:46 PM | #73 |
On the road to being a farker
Join Date: 08-15-10
Location: Aurora, CO
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One bright note, that brisket had a really nice smoke ring...
Note to self, sell stock in Kroker meat tenderizer... |
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10-16-2010, 09:16 PM | #74 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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mmmm, mush. I would mix it in a blender like a milk shake and then add sauce to it. mmm BBQ milk shake.
But seriously that sux. I would have hit my head in the turkey fryer if this happened to me... Tri tip eh.. Doesnt that taste like liver? Thats not an insult, but rather an actual question. thanx
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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10-17-2010, 08:51 AM | #75 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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You shoulda saved the(BAD) brisket for those IDIOTS that wanted well done TriTip.They woulda never known the difference!
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