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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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06-09-2011, 03:54 PM | #16 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I want some smoked kholrabi now...
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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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06-09-2011, 04:08 PM | #17 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
I've had it done properly, still not a big fan.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-09-2011, 04:10 PM | #18 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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There's no point in just doing a flat.
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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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Thanks from: ---> |
06-09-2011, 04:11 PM | #19 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-09-2011, 04:13 PM | #20 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i like it. i seem to be able to make it edible and rather tasty. its also a meat that is cheap per serving and can fill up a lot of meals for my family.
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george spam, can't live without it |
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06-09-2011, 04:17 PM | #21 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'm thinking that you haven't had really good brisket. In my experience, 90% of the briskets are mediocre to bad. If this is all I had, I might agree with you. Another 8% are downright good. But when you find that 2%, it is nirvana. I really feel that some people just know how to cook them and can be consistently in that top 10%, hitting that 2% as often as not. Two weeks ago driving down here, I had some of the worst flat in my life at a new BBQ joint just north of Petersburg. Didn't stop me. The next 4 dinners were heavenly at original Q-Shack. For whatever reason, they were "on" that week. Last night, not so good, but tonight I'll be back and see what they do.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from: ---> |
06-09-2011, 04:31 PM | #22 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Before you totally make up your mind on brisket I recommend you find your way down to the Los Angeles area farmer's markets and try some of BigMista's 'cue. Just saying.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-09-2011, 04:38 PM | #23 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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A properly cooked chicken breast is still tasteless to me, while a properly cooked brisket flat is wonderful. I still prefer faux burnt ends made from the point though.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." Last edited by Saiko; 06-09-2011 at 04:55 PM.. |
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06-09-2011, 04:38 PM | #24 |
On the road to being a farker
Join Date: 10-09-09
Location: Burbs of Dallas Texas
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Kevin Riley Proud owner of a Gator Pit # 3 For Award winning Rubs & Sauces Check us out at [URL="http://www.crcbbq.com"]www.crcbbq.com[/URL] Like us on FB CRC BBQ |
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06-09-2011, 04:39 PM | #25 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Cooked plenty of 1st place briskets and didn't like those either. Give me a farkin tri-tip!!!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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06-09-2011, 04:40 PM | #26 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Amen to that
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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06-09-2011, 04:42 PM | #27 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I'm not disputing you on that, but I have to say that I thought I'd had properly prepared Brisket myself until I actually did one day. Before that happened I actually preferred smoking chuck roast. Since I learned how to cook Brisket consistently I haven't smoked a single chuck! |
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06-09-2011, 04:43 PM | #28 |
is one Smokin' Farker
Join Date: 07-09-10
Location: Los Angeles Ca
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Word!
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2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill. |
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06-09-2011, 04:49 PM | #29 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I too struggle with brisket. Mostly just getting good tasting and juicy slices from the flat. I make burnt ends with the point and those are always really good. Cubing it adding more rub/sauce and then smoking for a few more hours.
I haven't had great brisket in any restaurants, still better than mine, but not nirvana as Gore mentioned. I did though have 1 slice of waygu that a guy cooked in a competition and it was the best I have ever had. I know that you don't need waygu to get it this good, but it is hard to cook brisket a lot when I know the flat will just be ok. Though my friends say "damn this is good". We are candid with each other so I say "don't give me **** I think it tastes mediocre" and they swear it is good. All that crap being said I'd rather cook a butt before it falls apart and eat the money muscle sliced up. I'd put that up against a lot of sliced brisket. Way easier. But BBQ is a sadistic addiction and I keep cooking brisket because it is still fun.
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-Jason I didn't choose D-Canoe life.......... |
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06-09-2011, 05:00 PM | #30 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I have a Waygu in my freezer, it will soon be ground up for burgers...
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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