Brisket UN-appreciation thread - Page 16

OakPit · 07-10-2011, 09:06 PM

Quote:

Originally Posted by deguerre

So, did you stop at seconds or have thirds?

One serving apiece...Groundhog66 has all of the pics...can I invoke the "I feel dirty dirty mod"? The bacon was amazing, I hope he includes a pic of that.

OakPit · 07-10-2011, 09:06 PM

Quote:

Originally Posted by OneHump

Why on earth would anyone do that to a brisket? WTH is wrong with you people??

It was the beer...;-)

OneHump · 07-10-2011, 10:04 PM

Quote:

Originally Posted by GreenLeafBBQ

It was the beer...;-)

That'll do it.

martyleach · 07-10-2011, 10:05 PM

The bacon definitely made the burger. Woulda been kinda bland without it...

bigabyte · 07-10-2011, 10:07 PM

While I do think what you did is a Cardinal Sin......I would have tried it for sure!

You are all bad. Very, very bad.

Groundhog66 · 07-11-2011, 01:37 AM

You will all have to wait till tomorrow to see the damage, getting late now.

deguerre · 07-11-2011, 07:08 AM

Where's the money shot?

Ryan Chester · 07-11-2011, 10:50 AM

Groundhog66 · 07-11-2011, 01:31 PM

So for all of you looking to see how the burgers turned out, have a look here

deguerre · 07-20-2011, 11:57 AM

I've recently learned brisket may be a 2X4 preventative...

Groundhog66 · 07-20-2011, 12:01 PM

Quote:

Originally Posted by deguerre

I've recently learned brisket may be a 2X4 preventative...

That may only be true if it was not cooked by me

mrfusion · 07-20-2011, 12:53 PM

Quote:

Originally Posted by The_Kapn

I do a bacon wrapped chicken liver that folks love, even if they do not normally like liver.

TIM

My grandparents use to make this when I was a kid. My brothers and I use to eat them all as fast as they could make them. Then they told use what it was and we never touched them again......

Will work for bbq · 07-20-2011, 05:20 PM

If you like Pastrami there may still be hope for you

and you may come to appreciate the brisket flat, I do a dry cure similar to the one on the TVWB http://virtualweberbullet.com/pastrami.html it's goooood and gives you a completely different flavor profile from any smoked brisket.

Mister Bob · 07-20-2011, 05:34 PM

Just one man's opinion here, but grinding up a beautiful Wagyu brisket to make burgers is a little like using lobster meat as bait to catch bluefish! OK, so maybe not a very good example, but...
Don't get me wrong, I really do enjoy a good burger, but a Wagyu brisket done right can be sublime! Just sayin'...

Groundhog66 · 07-20-2011, 05:54 PM

Quote:

Originally Posted by Will work for bbq

If you like Pastrami there may still be hope for you

and you may come to appreciate the brisket flat, I do a dry cure similar to the one on the TVWB http://virtualweberbullet.com/pastrami.html it's goooood and gives you a completely different flavor profile from any smoked brisket.

I'd like to try that

Quote:

Originally Posted by Mister Bob

Just one man's opinion here, but grinding up a beautiful Wagyu brisket to make burgers is a little like using lobster meat as bait to catch bluefish! OK, so maybe not a very good example, but...
Don't get me wrong, I really do enjoy a good burger, but a Wagyu brisket done right can be sublime! Just sayin'...

Understood, but life's too short not to have fun

07-10-2011, 10:05 PM	#229
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	The bacon definitely made the burger. Woulda been kinda bland without it... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

07-10-2011, 10:07 PM	#230
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	While I do think what you did is a Cardinal Sin......I would have tried it for sure! You are all bad. Very, very bad. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

07-11-2011, 01:37 AM	#231
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	You will all have to wait till tomorrow to see the damage, getting late now. __________________ Tim -

07-11-2011, 07:08 AM	#232
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Where's the money shot? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-11-2011, 10:50 AM	#233
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	__________________ Ryan Chester - The Rub Company & Smoqued California BBQ

07-11-2011, 01:31 PM	#234
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	So for all of you looking to see how the burgers turned out, have a look here __________________ Tim -

07-20-2011, 11:57 AM	#235
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I've recently learned brisket may be a 2X4 preventative... __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

07-20-2011, 05:20 PM	#238
Will work for bbq is Blowin Smoke! Join Date: 06-23-10 Location: Bay Area, CA. Downloads: 12 Uploads: 0	If you like Pastrami there may still be hope for you and you may come to appreciate the brisket flat, I do a dry cure similar to the one on the TVWB http://virtualweberbullet.com/pastrami.html it's goooood and gives you a completely different flavor profile from any smoked brisket. __________________ Paul 00 Slowskys Racing CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree. Agent 000 (Double O Zero) Certified MOINK Baller CLICK HERE to visit the BBQ Brethren Throwdowns When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

07-20-2011, 05:34 PM	#239
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Just one man's opinion here, but grinding up a beautiful Wagyu brisket to make burgers is a little like using lobster meat as bait to catch bluefish! OK, so maybe not a very good example, but... Don't get me wrong, I really do enjoy a good burger, but a Wagyu brisket done right can be sublime! Just sayin'... __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

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