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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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10-09-2011, 04:49 AM | #1 |
Got Wood.
Join Date: 09-20-11
Location: Belgium - Limburg
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BBQ Marathon
Hey guys,
Last week i decided i wanted to make Brisket for the first time...so i went on a search to find a brisket. This is harder then it sounds, because the butchers here don't usually sell this type of cut...Finally got the piece of meat yesterday so i could get cookin... Saturday some friends came over and i thought i'd also make Babi Pangang. It's made from the cut where PP is made from. I'll start with the Babi Pangang and then i'll show the Brisket... I started Friday-night at 21:00h...with a porkbutt of about 6.5 lbs First i started by making a blend from 2/3 Butt Rubb and 1/3 5 spices Then I rubbed the meat...and put it back in the fridge to rest for the night... Saturday-morning i woke up at 6 o'clock and started some brickets in the starter... When the TDS was at 248°F i put the meat on... The temperature of the meat was 46.4°F (8°C) when it was put on the grill, the desired temperature was 167°F (75°C)... After 10+h the meat looked like this...and had reached the desired temperature (167°F) I took it out of the grill and set it aside...Then i recovered the brickets from the firechamber and put them in the grill... Now it's time to sear the meat and get a nice crust... I let the meat rest for an hour and this is how it looked at this point... Slicing the meat... I served it with Fried rice, Chinese vegetables and a Babi Pangang sauce i made while the meat was resting... When it was time to eat i did'nt have enough time to get my camera, because when i arrived everyone was allready eating...but you know how it goes Then after our friends left i started with the preparation of the Brisket...I followed the 'Bare Naked' recipe from my favorite BBQ book (Big Bob Gisbson's BBQ Book) and made the wet rub following the guidelines from the book... This is the 15.8 lbs weighing piece of meat with the rub smeared all over... Now i put the meat on the TDS at around 21:30h at a dome temperature of about 239°F...(no pic's because it was pitchdark outside and i was kinda tired from working all day...) This morning i woke up at 02:00h to find my Q at much to low a temperature so it was time to replenish the brickets...Half hour after doing that the temperature came back up to an acceptable level...From then on i checked the met every hour or so... I also made some pictures this morning... The temp before i opened the meat chamber... The meat... And the temp after the door was closed again... Someone from the Dutch forum (D3xtar) made an Excel template by witch we can enter our times and temperatures and then it produces a graph...Here is a export of the graph...It's in °C though... As you can see the meat isn't done yet...so i'll complete this thread when it's done Greetings Tom
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OTP 22.5". Mini Smoker. 16" Cheapo Offset smoker. 22'' Selfmade TDS. DIY PID Controller |
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Thanks from: ---> |
10-09-2011, 05:51 AM | #2 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Welcome Tom! Great post and looking forward to seeing more.
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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10-09-2011, 06:08 AM | #3 |
Got Wood.
Join Date: 09-20-11
Location: Belgium - Limburg
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Thanks Al :)
I've got another graph...
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OTP 22.5". Mini Smoker. 16" Cheapo Offset smoker. 22'' Selfmade TDS. DIY PID Controller |
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10-09-2011, 08:29 AM | #4 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Welcome to the forum Billie, your food looks awesome!
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10-09-2011, 08:33 AM | #5 |
is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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Looks great so far...when are you pulling it off?
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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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10-09-2011, 08:54 AM | #6 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Looks great so far! Thanks for the pr0n!
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J Crunch |
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10-09-2011, 09:03 AM | #7 |
Knows what a fatty is.
Join Date: 09-14-11
Location: Salt Lake City, UT
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Looking good. I like to see 5 spice around. It adds a little something to basic pork rubs.
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10-09-2011, 09:15 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Mooi werk Billie!
Keep up the good work!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-09-2011, 09:57 AM | #9 |
is One Chatty Farker
Join Date: 08-14-05
Location: San Antonio, TX
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Looks good! Interesting to see how other parts of the world cook their que.
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10-09-2011, 11:01 AM | #10 |
Got Wood.
Join Date: 09-20-11
Location: Belgium - Limburg
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Thx guys ;)
At 14:30h the meat was at 185°F and i tested it with the probetest...it went in like butter Then it was time to let the meat rest for about 1 hour and a half... Afterwards it was time to cut the meat... We also ate sweet potato, coleslaw and mushrooms with it (didn't happen ;) ) The meat was delicious and i will surely make it another time, when the meat i'm putting in my freezer is gone ;) Greetings Tom
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OTP 22.5". Mini Smoker. 16" Cheapo Offset smoker. 22'' Selfmade TDS. DIY PID Controller |
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10-09-2011, 12:24 PM | #11 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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That looks good. You had leftovers????
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-09-2011, 06:03 PM | #12 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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I'd like to see more pics of how you made ur grill. Good looking meat
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10-10-2011, 11:40 AM | #13 |
Got Wood.
Join Date: 09-20-11
Location: Belgium - Limburg
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Yes we do...ate some today and put three portions in the freezer for a rainy day ;) yum
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OTP 22.5". Mini Smoker. 16" Cheapo Offset smoker. 22'' Selfmade TDS. DIY PID Controller |
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10-10-2011, 12:06 PM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice job Billie!
Next meating you'll be there right? Too bad you weren't around last weekend...
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-11-2011, 07:58 AM | #15 | |
Got Wood.
Join Date: 09-20-11
Location: Belgium - Limburg
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Quote:
Just let me know when and where ;)
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