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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 12-21-2011, 11:55 AM   #331
Groundhog66
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Avocados? I thought it was bean sprouts.

Tofu is the new bean sprout Or is it avocado is the new bean sprout, and tofu is the new avocado?
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Unread 12-21-2011, 11:57 AM   #332
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Avocados? I thought it was bean sprouts.
No it's definitely avocados...and asparagus.

When I first arrived out here, I was invited to several "BBQs" that each consisted of Tri Tips and Asparagus cooked on gasser.

I have been working diligently to reeducate them, but it may be too little too late for some of these folks.
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Unread 12-21-2011, 11:58 AM   #333
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Quote:
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No it's definitely avocados...and asparagus.

When I first arrived out here, I was invited to several "BBQs" that each consisted of Tri Tips and Asparagus cooked on gasser.

I have been working diligently to reeducate them, but it may be too little too late for some of these folks.
Simple. Fix 'em a big ol' bowl of grits.

Oh, and REAL cornbread too. Not that cake stuff they make out there.
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Unread 12-21-2011, 12:00 PM   #334
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Simple. Fix 'em a big ol' bowl of grits.
You know, that is one of the things I make sure to eat while I'm home, 'cause there is no chance of eating them here
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Unread 12-21-2011, 02:05 PM   #335
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Quote:
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Simple. Fix 'em a big ol' bowl of grits.

Oh, and REAL cornbread too. Not that cake stuff they make out there.
I had a bowl of blue cheese grits yesterday. YUMM!!!

Oh yeah, brisket sucks!
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Unread 12-21-2011, 02:10 PM   #336
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I had a bowl of blue cheese grits yesterday. YUMM!!!

Oh yeah, brisket sucks!

Thank you for getting things back on topic, Rayn
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Unread 12-21-2011, 02:12 PM   #337
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Oh yeah, brisket sucks!
Not if you're a cat...
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Unread 12-21-2011, 02:22 PM   #338
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Aaahhh, the old California avocado lover joke...you sure know how to hurt a guy.
Sorry, couldn't resist. It's potato north of Dallas and rice south of Dallas most of the time here...

Oh, and I love brisket!
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Unread 12-21-2011, 02:28 PM   #339
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Sorry that Brisket's not for you. I feel your pain...

I'm in the other camp. A good Brisket, not over smoked or dried out,
is a very tasty piece of meat. I like em smoked a little hotter than most.
I'm partial to 275° to 300° and shorter smoking times.
(I don't do competition smokes, so I've only got to please my family.)
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Unread 12-21-2011, 02:47 PM   #340
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I LOVE cooking them (especially in competition) because they can be difficult. There is no better feeling than slicing that baby when you absolutely nailed it. I just don't like to eat them. If only the folks eating people’s choice knew how expensive that piece of brisket was. Thank god for a sponsorship!
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Unread 12-21-2011, 05:20 PM   #341
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I actually bought a very nice looking 11 LB full packer choice CAB for 2.89/LB at the local Mom and Pop last Saturday. The point will wind up being a corned beef and the flat a pastrami though.
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Unread 12-21-2011, 05:30 PM   #342
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Quote:
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I actually bought a very nice looking 11 LB full packer choice CAB for 2.89/LB at the local Mom and Pop last Saturday. The point will wind up being a corned beef and the flat a pastrami though.

You are a man ooozing with common sense
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Unread 12-21-2011, 08:02 PM   #343
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My turn ....I LOVe Briskit .....It Is the best excuse to Bbq And Drink Beer I can think of ... My wife Only Likes it If its Cooked .." Good " I am at about 70% Time !!!
Now to the Serious part ....And This is a Real question ... My Understanding is the Briskit is the worst cut of beef ...My perception of smoked briskit is that A Good Pitmaster Can take the worst piece of Cow and Turn it into A truley Viable Piece of good Cooked meat and that has always been the challenge and the reward ....Am I somewhere Close ???
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Unread 12-21-2011, 08:04 PM   #344
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I gotta tell you, I think a brisket flat is one of the most overrated meats in the BBQ world. Even when done properly, I am only looking to have a slice or two. IMO it rates just above chicken breast, and just below just about everything else.
Have you tried beef brisket? It does not dry out as much as chicken brisket.....
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Unread 12-22-2011, 07:27 AM   #345
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Chicken in a Brisket?
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