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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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04-09-2013, 09:51 PM | #46 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Aaaaaaargh! My favorite pans for cooking on the stove were Magnalite Professionals, and they got killed by a bogus 'aluminum' threat. This truly blows fish!
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[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] |
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04-09-2013, 10:07 PM | #47 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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Suppanice video again T. Don't listen to that "Nobody gets your videos but yourself" nonsense.
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I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
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04-09-2013, 10:13 PM | #48 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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04-09-2013, 10:17 PM | #49 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I usually wait to hear from people who actually contribute to the site or to BBQ in general before I consider any criticism to be worth a damn.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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04-10-2013, 12:55 AM | #50 |
is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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Maybe it's just me, but that was my favorite video yet. I think I'm corrupted.
But, what about that beautiful UDS? She's grotto be getting jealous.
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04-10-2013, 10:02 AM | #51 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Well, I ended up liking Noah so much that I just could not, until I do a pork butt (thereby I had done it all), drill six holes in the upper outer rim of the Screwdriver, place rebar in the slots, create additional hooks, and hang 14 racks of ribs in the UDS on film.
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04-10-2013, 11:16 AM | #52 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I know I have seen you someplace, just can't put the face to a name. I did not know that putting possum in foil will cause personal hygiene issues. Wait was that another video? No matter it looked good to me. I did not know Noah developed a rub, then with all those animals on the Ark, what else could he do. Wait no wait, aw never mind.
Dave
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04-10-2013, 11:28 AM | #53 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I would ask what is the advantage of hanging it for a period of time, could it be just to get an overall color?
Dave
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04-10-2013, 12:16 PM | #54 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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We depend on gravity for many things. Howard Hughes used to draw out the route to and from various functions (dance, studio, acting lessons) for his various stable of "talent" at RKO. The reason being was, if they had perfect breasts and he had them under contract, from an engineering standpoint it would be beneficial to make sure they went along a route that was "bump free." BBQ is like that. If you are depending on pooling or what not by laying **** down you will have to make an adjustment. I like it. Smoke, rings, cooking in general is changed when the meat does not pool juices and such. Hanging the meat changes this during a crucial time... those first few hours. I expected to like the affect on chicken... stellar! Ribs, pleasantly surprised --- remember, you should be able to hang about 12 to 14 racks in your UDS. Brisket was good too and didn't expect it to be. One major difference is the bark quality. Bark needs to set early on. If the elements of your rub are layin' in a pool of juices (or its always wet from downward dripping) the crust never quites harden)> After it sets its more likely to be better even after wrapping.
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04-10-2013, 03:48 PM | #55 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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What many people don't realize is that when Donnie toots his own horn, he is using a horn that he made himself from an old UDS and recycled glitter.
How much of an impact do you believe that gravity had on stretching the muscle fibers of the brisket to make it more tender (bordering on too tender)? Do you attribute it all to the form of cooking (vertical vs horizontal)? Eric
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04-10-2013, 04:56 PM | #56 |
On the road to being a farker
Join Date: 03-18-13
Location: Salem, VA
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04-10-2013, 06:47 PM | #57 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I think I got Alzheimer's watching that.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-10-2013, 07:28 PM | #58 |
Take a breath!
Join Date: 08-22-12
Location: Rockaway New Jersey
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Great video... great fun...great bbq...IMHO
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04-10-2013, 07:55 PM | #59 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I attribute the overtenderness over doneness to my laziness. At my core, it is important to know.... I just don't give a ****.
I cook the ****ing thing, there was heat in the PBC after it was done, I have no idea how much so I wrapped it up and let it rest in there. I could give two ****ws if it fell apart because I like it that way. :-) We are warned all the time about letting a brisket cool a bit before resting.... I estimated it was done and left it in there. My only goal was... would a brisket put on at 9:30 or so be ready for company by 6. Obviously between 4:30 and 5:57 it was ready by everyone's standards as the minutes passed. LOL.... the agreement as to when that was would be up to the audience. When we have countless scores of people that cook these things at death march temps for 12 freaking hours and STILL not get it done... well, get a PBC and you are set. UDS same thing. The PBC, if you like what is coming out of it in my vids... essentially legitimizes "The Edict" ---- that 275 is pretty damn near the ultimate house temp. LOL NO I do not think hanging it has one thing to do with the tenderness NOR overall greatness of what you see on the vids (if you think is great looking). Its the temp. Can a master go beyond the PBC ... hell yeah. But for all who have troubles, the PBC seems to hit a sweet spot for all meats with little or no jacking around. As far as the stretching, the meats actually constrict.. which interestingly enough, cause the meat to distance itself from the coals a bit. I think the hanging as I said above, contributes to the bark being better than on one horizontally placed the entire cook. Imagine it this way.... imagine you are making beef jerky.... same smoker, same wood, same house temp.... only thing that's different is..... you have a choice of hanging or laying it on a rack... choose.... Quote:
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. Last edited by Pitmaster T; 04-10-2013 at 10:38 PM.. |
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04-10-2013, 08:08 PM | #60 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Looking forward to the jerky video...
jon |
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