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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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03-14-2011, 02:20 AM
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#16 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Thats alot of links Great "Sticky Page". Too Bad there are no threads about Ribs, Bacon Wrapped Meat balls or Building a Smoker out of a 55 gallon Barrel.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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03-14-2011, 06:34 AM
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#17 |
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is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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I've got lots of reading to do! Thanks Donnie.
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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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03-14-2011, 01:33 PM
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#18 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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ur welcome
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-14-2011, 01:39 PM
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#19 |
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Full Fledged Farker
Join Date: 08-25-10
Location: Evansville, IN
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Very much appreciated. Thank you!
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Aaron Weber Imperial Sequoia (restoration in progress) Weber Platinum (The Green Lantern) Weber OTS 22.5 Weber SJ UDS (with more to come) Cheapo gasser Old Smokey ES (A gift, don't buy one) Humble member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers Honor bound to protect, prepare, and serve |
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03-14-2011, 01:41 PM
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#20 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thanks.
 In preparation for my first brisket on Sunday, I spent Friday night and most of Saturday using the forum Roadmap and Search to read and re-read all the brisket related threads I could. A lot of good info in this forum, but it takes a lot of time to separate the gold from the chatter. Several of those I recognize, but most i don't think I've seen. I look forward to being able to dig into it some more. You should take your due credit and add this to the RoadMap.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-14-2011, 05:04 PM
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#21 |
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Babbling Farker
  Join Date: 02-07-10
Location: Tequesta, Florida
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Dat's sum list you got there. Lots & Lots of work you did for those of us dat's toooo lazy to look for dem. A very big thanks!
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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03-14-2011, 05:33 PM
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#22 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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I really just want us to "go on" from here. LOL
Its time to hone our 25 Pound Shoulder Skills
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-14-2011, 05:56 PM
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#23 |
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is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
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Great research!
I'll never forget my first brisket when I was neophyte Q'r. I cooked it on a direct heat gassor. I didn't know anything about offset heat and smoking. When I pulled it off the grill, the thing was a lump of char that we could barely get enough eatable meat from to feed 4. My wifey and I were newlyweds and we were entertaining her folks. Good thing they all had a great since of humor.  But the experience did help me justify buying my offset smoker several years later. |
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03-14-2011, 06:42 PM
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#24 |
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is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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I can't thank you enough for this! This will undoubtedly save me from asking a lot of dumb questions when I do my first flat in a couple months.
Thank You!!!! |
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03-14-2011, 06:55 PM
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#25 | |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
I would love to try that. Never thought I'd get into bbq'ing beef, but I like it.
__________________
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? 
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03-15-2011, 03:00 PM
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#26 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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03-15-2011, 06:55 PM
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#27 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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All I want in life is to win PopDaddy's approval:
http://www.bbq-brethren.com/forum/sh...d.php?t=102483 
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-17-2011, 01:40 AM
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#28 |
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Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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Thank you so much!
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Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
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03-17-2011, 11:34 AM
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#29 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Wow Great Thread Thank you
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03-17-2011, 11:54 AM
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#30 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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You've done us a service, yet again, Donnie. This should be a sticky. Thanks to several of the referenced threads, my first brisket did NOT suck.
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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 |
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| Tags |
| brisket, brisket tutorial |
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