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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 07-22-2011, 02:42 PM   #31
OakPit
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Quote:
Originally Posted by Groundhog66 View Post
Could I add "Brisket Master" to my sig line?
I've got one more Wagyu if you're feelin' lucky.
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Unread 07-22-2011, 02:48 PM   #32
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Quote:
Originally Posted by GreenLeafBBQ View Post
I've got one more Wagyu if you're feelin' lucky.
Maybe this time if you grind up bacon IN with the brisket...
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Unread 07-22-2011, 02:51 PM   #33
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Quote:
Originally Posted by GreenLeafBBQ View Post
I've got one more Wagyu if you're feelin' lucky.


Quote:
Originally Posted by deguerre View Post
Maybe this time if you grind up bacon IN with the brisket...
Can't do another burger, can we? Not sure it was "appreciated" the first time around
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Unread 07-22-2011, 02:52 PM   #34
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Maybe this time if you grind up bacon IN with the brisket...
Hmmm...that sounds like a GREAT idea! Something that could certainly be appreciated.
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Unread 07-22-2011, 04:59 PM   #35
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Originally Posted by GreenLeafBBQ View Post
Hmmm...that sounds like a GREAT idea! Something that could certainly be appreciated.

I know I'd appreciate it
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Unread 07-22-2011, 05:18 PM   #36
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And so it begins...count me in. I've got some appreciation to show.
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Unread 07-22-2011, 05:42 PM   #37
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Defrosting the CAB now. It's not 14 lbs as I thought though, just 11, which will suit me just fine.
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Unread 07-22-2011, 08:55 PM   #38
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Quote:
Originally Posted by Groundhog66 View Post
With only a week to pull it off, don't get your hopes up. I'm busy this weekend, and work during the week
I'd worry more about how you'll find some appreciation for brisket!

Quote:
Originally Posted by deguerre View Post
Maybe this time if you grind up bacon IN with the brisket...
Quote:
Originally Posted by Groundhog66 View Post
I know I'd appreciate it
Oh... nevermind my previous statement....

Quote:
Originally Posted by deguerre View Post
Defrosting the CAB now. It's not 14 lbs as I thought though, just 11, which will suit me just fine.
Ah, brisket weight = cat weight. Good sign for you!
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Unread 07-22-2011, 09:00 PM   #39
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I stopped by the Pleasanton Smart & Final tonight. They have a couple of choice packers in the 15-16 lb range with a pretty nice thickness in the flat if any local Brethren is looking for one. I'm already stocked up so I had to pass.
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Unread 07-23-2011, 01:02 AM   #40
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Hey Tim, MechaGodsBrisket wishes to have a word with you...he looks displeased...


No fears, I saved you, this time...


Whew, that was hard work, I need a drink...


BTW, Chris, these are not entries, these are mocking Tim photos, I probably should not have posted them here. Sorry.
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Unread 07-23-2011, 08:40 AM   #41
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Don't worry, MechaGodsBrisket does not look like he was grilled or smoked.
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Unread 07-23-2011, 02:26 PM   #42
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Default Redhot's Bourbon, Twisted Mokka Java Brisket - TEASER!

This is my very first brisket y'all but we used a recipe about 2 years ago and the flavor was amazing (though it was done in the oven). So we looked it up and I modded the heck out of it. I prepped it this morning and it's sitting happily in the fridge until I do the cook tomorrow. Started off with an untrimmed 11 lb brisket. Since there are two cooks in this house and we both wanted to enter deguerre cut the point off of the flat, and since I'm always flat out right, Guerry get's the point (pun intended) and I took the flat! I trimmed almost a lb of fat off of the flat...


Then rubbed with Texas Wild

Mixed the marinade/braising ingredients:

3/4 cup strong brewed coffee (Roastin' Ronnie's Twised Mokka Java)
1/2 cup bourbon (I used George Dickel)
1/2 cup Bigbutz Xtra Hot BBQ sauce
1/2 cup Soy Vay Island Teriyaki (way better/thicker that Kikkomon's)
2 T vinegar (I used some vinegar I pickled red jalapenos in)
1 T oil (used EVOO)
Gave it a good shake in a glass jar then added it to a Phubag (didn't have any other bags big enough for this sucker)

Can't wait to see how my very first brisket turns out, better than Shane's I hope!
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Unread 07-23-2011, 03:22 PM   #43
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I'm getting the feeling this is going to be very painful for me to watch, more so even than the spam, but in a completely different way.
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Unread 07-23-2011, 11:58 PM   #44
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Quote:
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I'm getting the feeling this is going to be very painful for me to watch, more so even than the spam, but in a completely different way.
Awe, come on Gore, this is my very first brisket - ever - you should be cheering me on. Hoping it will turn out...better than, nevermind...
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Unread 07-24-2011, 02:18 AM   #45
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Here's some "brisket" Pastrami... Does that count??
Cook Thread

Brisket from scratch!


Cheers
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