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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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09-09-2008, 08:38 PM | #1 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Salt pepper and oak
Brisket, Salt, 60 mesh black pepper, your hands, post oak and 6 hours.
http://www.roadfooddigest.com/post/2...ler-Clips.aspx Mares trims, Mueller don't. The secrets of great barbecue are patience, diligence, timing, the ability to judge cooking temperatures and an instinct for what meat smells and feels like when it reaches the perfect level of doneness. Those secrets cannot be stolen.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-09-2008, 09:00 PM | #2 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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BBQ documentary. Loved it. I was surprised at how fast they cooked their brisket though.
You know Dell was close by... Wifi throghout the building. That was almost wrong.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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09-09-2008, 09:05 PM | #3 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Mine are done in about 8, never dry and at one inch thick are tender as all get out. Notice he does not separate the point and flat too. I have been there many times... both places.
BBC - Well that explains why they didn't get Vencil's slurs then. I won't draw attention to it, but I was more loving the BBQ than listening.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-09-2008, 09:08 PM | #4 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Nice video. A lot of history with those two fellas. Didn't look like much action were in the restaurants, though it is a very small town.
I would stop by both places. Oh, and gotta love the Sky Full of BACON!!
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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09-09-2008, 09:09 PM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Yeah I thought of you when I saw this. Hey, u ever been to Cotton Belt BBQ in Smithfield?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-09-2008, 09:12 PM | #6 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Never been to Cottenbelt. Where's it at?
Tough my dad worked for the Cottenbelt Railroad before they changed names.
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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09-09-2008, 09:15 PM | #7 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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LOL Off of HWY 1938 AND 820 IN THE old cotton warehouse RIGHT ON THE RAIL LINE. ODD HUH?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-09-2008, 09:24 PM | #8 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Ha.. I'll have to check it out. Recommend anything from there?
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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09-09-2008, 09:27 PM | #9 |
Full Fledged Farker
Join Date: 04-22-08
Location: SLO CALIFORNIA
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how hot is his smoker, i heard one of them say 4 to 6 hours for brisket,
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[B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle |
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09-09-2008, 10:00 PM | #10 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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They both run fast and hot at 275 to 350. Long rests though. And if they didnt do sausage they would probably keep it at the higher end.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-09-2008, 11:08 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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great vid. Good ol boys from TX
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tk PitBitch |
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09-10-2008, 01:12 AM | #12 |
is one Smokin' Farker
Join Date: 06-13-08
Location: San Luis Obispo, CA
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Great vid.. Thanks for the post!!
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NexGrill 110,000 btu, (B.A.M.F.) SilverSmoker!! (2) wsm clones :P el cheapO gasser ECB - Smoke N Grill mini webber clone, with warming rack! Brinkman - Verticle My arsenals of the trade!! \m/ |
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09-10-2008, 01:14 AM | #13 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Nice video...thanks!
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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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09-10-2008, 09:42 AM | #14 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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Thanks for posting the link!
Southside Market in Elgin is good also. |
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09-10-2008, 11:30 AM | #15 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Go UT! Either that is the source of your name or you are referring to the orange grease bbq produces... actually these two places don;t have orange grease because theres nothing but salt and pepper. LOL
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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