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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, 10:23 AM | #17 |
Full Fledged Farker
Join Date: 08-08-10
Location: Racine, WI
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Thanks for the video & info!
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WSM, UDS, Masterbuilt 40" cabinet |
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04-09-2013, 10:23 AM | #18 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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04-09-2013, 10:38 AM | #19 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Worcestershire sauce is black too. I never notice this til I watched the film as well. Although I could have dialed back the cooking time a bit, did you notice how the bark snapped back? It sort of dries and reestablished itself. I talk about all the time and why my system does that but never had an example on film before. I also suspect the Grace Jones crap helps as I do not get that on my mass smokes (50 briskets or more) as I do not put it on.
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04-09-2013, 11:00 AM | #20 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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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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04-09-2013, 06:24 PM | #22 |
Take a breath!
Join Date: 04-29-11
Location: Youngstown,Ohio
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Looks great!! Nice video.
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Spittin' Feathers BBQ |
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04-09-2013, 06:27 PM | #23 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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So if I wake up late, I just need to get a PBC and I'll be good?
<smart arse mod> Looks great Donnie. Had a hard time hearing you at times though. OH.....and by the way.....I've been reading about long term effects of having aluminum foil in contact with meat causing early onset Alzheimer's. Have you any opinions on that? Personally.....I think it's a buncha malarkey.
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[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] Last edited by Wampus; 04-09-2013 at 06:57 PM.. |
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04-09-2013, 06:59 PM | #24 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That sure looks good, nicely cooked if a little over-tender. Ish.
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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, 07:07 PM | #25 |
Full Fledged Farker
Join Date: 07-31-12
Location: Blanchard, Louisiana
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All that stuff about kids sleeping and coffee making and your personal life really doesn't make me overly interested in the rest of your video that is supposed to be about BBQ. I bailed on the coffee maker scene. Don't mean to be insulting to you but If I wanted a pro video I would go to the internet not BBQ Brethren although their are a lot of pros that don't blow their own horn on the BBQ Brethren. They don't have too others do it for them.. Just my 2 cents
Runnoft
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Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732 |
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04-09-2013, 07:22 PM | #26 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Personally....I watch Donnie's vids for the comedy.
He doesn't know much about BBQ. Especially brisket.
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[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] |
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04-09-2013, 07:31 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have found that each of us has a different process, both of learning and teaching. I will say, I came here, having cooked BBQ (in the traditional sense, not grilling) since 1976, had produced many many great butt and rib cooks. I learned a great deal from Donnie, about brisket and the Texas traditions of BBQ. I consider him, even though we have never personally met, to be a mentor and valuable influence in my cooking.
But, to each his own.
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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, 07:39 PM | #28 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Dayum! That looks good. Personally, I like that level of doneness. Great for sammiches, burritos, and for stuff like chili later on if any is left. Problem is getting it that way consistently. I learned something there...............now I gotta try it for myself. Gotta ask though, whatcha do to that poor little frog on this sink? I'd hit several Chef's Samples too!
Bob
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04-09-2013, 07:43 PM | #29 |
On the road to being a farker
Join Date: 08-31-12
Location: Fort Wayne IN
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I agree with Wampus and landarc. Way to go Donnie not like you need us to toot ur horn!!
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HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, |
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04-09-2013, 08:07 PM | #30 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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