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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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04-05-2013, 07:53 PM | #31 | |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-05-2013, 08:01 PM | #33 | |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Quote:
Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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04-05-2013, 08:28 PM | #35 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Ribs added?
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-05-2013, 08:33 PM | #36 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Dang, first there was the post that was bee-itchin' about not enough pictures, now this. Sniff. I think I'm gonna go join the BBQ sistren. They'll probably appreciate a sensitive guy like me.
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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04-05-2013, 08:33 PM | #37 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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You said it Super!
(After the crockpot) Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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04-05-2013, 08:34 PM | #38 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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The_Kapn- I have been here for a long time and have watched all the "cultural" changes--both good and bad.
Brisket has become the most frequently discussed and fought about item I have ever seen--and for no reason I can figure out. It seems to be apparent that the reason for this is new brethren wanting to know all that we've learned and needing help, so as nice breathren we do just that in are own way technique etc. There are folks that consider it the "holy grail" and say ya gotta do "this, that, and the other" to make some sort of nirvana brisket. I don't think I've ever read about someone dictating this is the only way brisket can be cooked my way or the highway mentality doesn't seem to be the nature of this here brethren. Foil, Paper, nothing--225, 250, 275, 300, 325--just pick a Farking technique and a number and cook the Farking meat!!!!!!!!!!!!!!! To each his own you should've also included sous vide I think 90% of the more of the "help me" brisket threads are due to under cooking. SIMPLE I couldn't agree more, practice makes perfect. Back when I first starting competing in 2004, brisket was our best category and remained so to the end in 2010. Although we were not "nationally" ranked, we were always contenders. We injected, cooked, foiled, and sliced the flat with cubed point around the sides--simple! I'm willing to bet you spent weekend honing your craft that leads me back to practice and I'm sure you put in work before you put your name on it. Am I wrong? For folks that view Texas as the birthplace of BBQ Brisket (which I am not uncomfortable with)--do you really think the folks in the past made it so complicated??? Keeping it simple is something of a tradition around here. I don't think anythings complicated about bbq I think it's over thought most the time. For those of you who claim that ya gotta cook a hundred or a thousand briskets to get the "feel right"--how do you sleep with that kind of crap! Brisket is one of the easier meats to cook IMHO~ I sleep very well and am a firm believer of BluDawgs BBQ RULES, back to practice your making it sound like you came out swingin moist tender brisket without having a few cooks under your belt, did I miss something here? But, what in the heck do I know?? TIM Conclusion: People may say it's easy or nothing to it but at one point it was a challenge and without cooking more asking questions an trying new things you will never learn.Nice rant though
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04-05-2013, 08:35 PM | #39 | |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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If it will make you feel better, I'll sit down the next time I pee. Dave
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04-05-2013, 08:48 PM | #40 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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You mean you don't now?
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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04-05-2013, 08:55 PM | #41 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Terry needs a hug ....
Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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04-05-2013, 08:56 PM | #42 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Peace out! Jed
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04-05-2013, 09:10 PM | #43 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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When I joined here last year I had never cooked a brisket before. After seeing all the "help me" threads everyday, I thought this must be a tough cut of meat to cook. Some people sounded down right scared to cook the thing. People that have been putting it off for YEARS!! That combined with the landslide of advice saying how brisket SHOULD be cooked and not always necessarily how it COULD be cooked made it seem intimidating.
But like landarc said, I just started to focus on what the more seasoned members were saying to narrow down the huge amount of information that is found here. That ended up getting me to the road map section where I found Bigabyte's tutorial. Unfortunately many of the newer people (myself at the time) don't know this valuable resource is even there. If I hadn't of listened to the old farts I probably would have junked a couple briskets. But after following Bigabyte's tutorial pretty closely, I had a damn good brisket my first time out. I figured it must have been a fluke since so many others were either messing it up or not cooking them at all. So my next few brisket cooks I started tailoring my initial schooling with small changes to fit my preferred cooking times, tastes, and cooker. Then I found the Funk (Donnie). I cranked up my cooker, used the tri-level rub, and haven't looked back yet. The flavor profile combined with the HnF cooking temps fit my tastes and time constraints. But that's just it, it fits me personally. I'm sure at some point I'll be ready to step back out of the boat and try to switch things up, but until then I'm happy with things. ** Re-reading this I just realized I said that Bigabyte and Donnie's teachings fit me personally. There is something scary admitting that.
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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04-05-2013, 09:19 PM | #44 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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If Biggie can't slip it in a biscuit, he won't eat it.
I've been invited to his house for dinner before, but his dog was fat, so I didn't eat. Dave
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04-05-2013, 09:28 PM | #45 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Changing the air conditioning compressor in your outdoor condenser unit is simple. Just take the old one out and put the new one in. All you need is some heat, silver solder, a wrench and a vacuum pump.
It's easy...if you know how. ;D
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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