MMMM.. BRISKET..
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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.


View Poll Results: What's your Kryptonite?
Spare ribs 8 10.39%
Baby back ribs 7 9.09%
Beef Ribs 7 9.09%
Chuck roast 2 2.60%
Pulled pork 2 2.60%
Beer can/spatchcock chicken 0 0%
Chicken thighs 11 14.29%
Steak 3 3.90%
Brisket 15 19.48%
Burgers 0 0%
Veggies 1 1.30%
Chicken wings 1 1.30%
Seafood 4 5.19%
I'm perfect and can grill/smoke everything! 9 11.69%
Other 7 9.09%
Voters: 77. You may not vote on this poll

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Old 11-28-2011, 02:00 PM   #1
Jaskew82
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Default What's your "kryptonite"?

I was thinking about this the other day after I screwed up yet another fatty. Yup - thats right, a fatty. I can cook chicken, ribs, brisket, burgers, sausage links, steak, pork butts, etc. But the damn fatty is like BBQ Kryptonite for me.

So what's yours?
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Old 11-28-2011, 02:26 PM   #2
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skin on thighs, for competitions, is definitely my downfall. skinless I'm good, but skin on; no go.
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Old 11-28-2011, 02:31 PM   #3
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You don't list it, but PIG CANDY!!!!!!!!!!

All of the rest is easy compared to PIG CANDY for me.
Overcooked, undercooked, sticky, dry--you name it and I have farked it up

Oh Well.

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Old 11-28-2011, 02:36 PM   #4
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I voted beef ribs. They're one of my favorites, and they come out AMAZING....when they come out..... Sadly I manage to screw them up a higher percentage of the time than anything else on the list. My dad and I even managed to set a rack of them on fire one time >.>
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Old 11-28-2011, 02:38 PM   #5
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Quote:
Originally Posted by Jaskew82 View Post
I was thinking about this the other day after I screwed up yet another fatty. Yup - thats right, a fatty. I can cook chicken, ribs, brisket, burgers, sausage links, steak, pork butts, etc. But the damn fatty is like BBQ Kryptonite for me.

So what's yours?
Forget about all the stuffing and enrobing and go back to the pure, simple, basic, naked fatty. Buy a sausage log, unwrap it, rub it if you like, and then just cook it to 165 internal.

Once you've mastered that then you can graduate to stuffing and enrobing :)

BTW, at home I am pretty comfortable with the stuff in the poll, but at competitions my kryptonite is chicken.

I hate chicken.
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Old 11-28-2011, 02:39 PM   #6
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I voted brisket, I think it's because I just not a fan of brisket is why I struggle with it!
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Old 11-28-2011, 02:40 PM   #7
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Quote:
Originally Posted by Ron_L View Post
Forget about all the stuffing and enrobing and go back to the pure, simple, basic, naked fatty. Buy a sausage log, unwrap it, rub it if you like, and then just cook it to 165 internal.

Once you've mastered that them you can graduate to stuffing and enrobing :)

BTW, at home I am pretty comfortable with the stuff in the poll, but at competitions my kryptonite is chicken.

I hate chicken.
Like Ron, I can cook every thing on list at home.... At a comp, I too hate chicken.
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Old 11-28-2011, 02:48 PM   #8
milehigh
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No Kryptonite here
I am just not a picky eater
Seem to garf down everything i cook.

Paul
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Old 11-28-2011, 02:58 PM   #9
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Used to be Brisket, but I've gotten a pretty good handle on it in the last year. I'm a little inconsistent on ribs but alot of that has to do with finding good ribs to start with.
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Old 11-28-2011, 03:03 PM   #10
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Mine is brisket I need to keep practicing so eventually I will get it right.
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Old 11-28-2011, 03:07 PM   #11
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Quote:
Originally Posted by Ron_L View Post
Forget about all the stuffing and enrobing and go back to the pure, simple, basic, naked fatty. Buy a sausage log, unwrap it, rub it if you like, and then just cook it to 165 internal.

Once you've mastered that then you can graduate to stuffing and enrobing :)

BTW, at home I am pretty comfortable with the stuff in the poll, but at competitions my kryptonite is chicken.

I hate chicken.

I did exactly that recently and I rolled it too thin around the stuffing. I even did the ziplock bag trick.

I think I need to go back Italian hot sausage. I preferred that last time I did it. It just requires a different type of rub (if any).
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Old 11-28-2011, 03:17 PM   #12
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Quote:
Originally Posted by Jaskew82 View Post
I did exactly that recently and I rolled it too thin around the stuffing. I even did the ziplock bag trick.
That's why my suggestion was to skip the stuffing No rolling required.

BTW, if you do want to stuff, try the gallon zip loc bag trick. Take a 1 lb. sausage log and put it into a gallon zip loc and seal the bag. Then use your hands to spread the sausage evenly until it fills the bag on all sides and corners. Then open the zipper and cut the bag along the side seams and peel the top layer of bag away from the sausage. Then put your stuffing on the sausage rectangle and use the bottom layer of bag as an aid in rolling.
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Old 11-28-2011, 04:19 PM   #13
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Forgetting to buy & cook the wife salmon. She's been on my arse for a while now for that. Tomorrow, I promise!
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Old 11-28-2011, 04:27 PM   #14
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Just like Lake Dogs and RonL, I farkin hate the chicken skin. Stupid chicken skin.....Why must you taunt me??!!!!
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Old 11-28-2011, 04:29 PM   #15
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probably everything. always need improvement. always.
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