Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-26-2013, 10:50 AM | #1 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
|
This is most disturbing... and it's in Texas... and its brisket
Hmmmm
Watch the End
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
|
02-26-2013, 10:51 AM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Oooooooooooooooooooo KAY.
__________________
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 |
|
02-26-2013, 10:53 AM | #3 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
|
I mean... I will let y'all throw them to the wolves. The problem is, and this is co9ming from me, the guy that wrote the thread "The Taboo of Simmering".... but let's all just smoke something then wash all the goodie out of it.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
|
Thanks from: ---> |
02-26-2013, 10:57 AM | #6 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
|
Well, but what if they had put liq smoke in the broth that they simmered it in... maybe they think that they're putting the goodie back in... ya know?
And as for having smoked that brisky, I didn't see much of a smoke ring AT ALL on that thang!
__________________
1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
1 members found this post helpful. |
02-26-2013, 11:24 AM | #7 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
__________________
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 |
|
02-26-2013, 11:25 AM | #8 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
__________________
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 |
|
|
02-26-2013, 11:48 AM | #9 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
|
The only thing stupider I have seen is the Dallas' Sony Bryans.
Sony Bryan's Brisket They literally cook the damn thing... then slice off ALL of the smoke ring and bark. Can you believe that? Sure it goes into their top seller, their burndt ends sandwich but PLEASE!!! I don't know whether thats stupid or brilliant.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
|
Thanks from: ---> |
02-26-2013, 11:50 AM | #10 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
|
Ok then, dipping is bad. Don't mention it to the folks standing in this line. Also, no low and slow here. Kind of goes against the Texas BBQ mystique.
http://youtu.be/tSDdCZuA-nY |
|
Thanks from: ---> |
02-26-2013, 12:34 PM | #11 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
|
This brisket I posted is NOT dipped. It is simmered AFTER the smoke. Like I said, I am very historically credentialed on the necessity and original tradition of simmering cuts before smoking... but this is done after the cook. AND you can see the impact on the bark... its gone, washed away...
hold it.... maybe... maybe I wanna go try it... I bet they make a great Texas Dip... with all that flavor in the broth at the end of the day. LOL
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
|
02-26-2013, 12:37 PM | #12 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
You know...my parents once were so proud of a brisket that they did. I was impressed.....until they explained that they did it in a crock pot.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
Thanks from:---> |
02-26-2013, 12:38 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
|
02-26-2013, 12:56 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Hey, their slogan is that it is 'the best BBQ around'. Maybe that is true.
I think you are right Donnie, I bet that Texas Dip liquid is amazing. Get you a roast beef sandwich on a French roll, a cup of that simmering liquid...
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
02-26-2013, 12:56 PM | #15 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
|
My brisket process is smoke, simmer, sou vide, microwave and finally george foreman it before serving.
Kidding. I guess I've seen crazier things before at bbq restaurants.
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
|
Thanks from:---> |
Thread Tools | |
|
|