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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-10-2011, 09:06 PM   #226
OakPit
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Quote:
Originally Posted by deguerre View Post
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.
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Unread 07-10-2011, 09:06 PM   #227
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Why on earth would anyone do that to a brisket? WTH is wrong with you people??
It was the beer...;-)
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Unread 07-10-2011, 10:04 PM   #228
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It was the beer...;-)
That'll do it.
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Unread 07-10-2011, 10:05 PM   #229
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The bacon definitely made the burger. Woulda been kinda bland without it...
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Unread 07-10-2011, 10:07 PM   #230
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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.
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Unread 07-11-2011, 01:37 AM   #231
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You will all have to wait till tomorrow to see the damage, getting late now.
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Unread 07-11-2011, 07:08 AM   #232
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Where's the money shot?
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Unread 07-11-2011, 10:50 AM   #233
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Unread 07-11-2011, 01:31 PM   #234
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So for all of you looking to see how the burgers turned out, have a look here
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Unread 07-20-2011, 11:57 AM   #235
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I've recently learned brisket may be a 2X4 preventative...
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Unread 07-20-2011, 12:01 PM   #236
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I've recently learned brisket may be a 2X4 preventative...

That may only be true if it was not cooked by me
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Unread 07-20-2011, 12:53 PM   #237
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Quote:
Originally Posted by The_Kapn View Post
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......
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Unread 07-20-2011, 05:20 PM   #238
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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.
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Unread 07-20-2011, 05:34 PM   #239
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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'...
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Unread 07-20-2011, 05:54 PM   #240
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Quote:
Originally Posted by Will work for bbq View Post
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 View Post
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
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