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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns! |
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01-22-2012, 11:37 PM | #91 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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That sounds / looks great. I'll need to add that to my list of things to try. Thanks for posting.
Sent from my DROID2 GLOBAL using Tapatalk
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
01-22-2012, 11:48 PM | #92 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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At first I thought you would have trouble with the powdered egg in the center of the ingredients.
But after seeing your money shot I see you absolutely scored and the powdered egg hydrated nicely.
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Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? Super sexy Farkernaut Avatar by N8man |
01-22-2012, 11:49 PM | #93 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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^^^
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
01-24-2012, 07:41 PM | #94 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Well, for this throwdown I tried to stick with the concept of cooking like a brisket. For me, the best part of cooking a full packer is making burnt ends out of the point. I love a sliced flat and all but burnt ends are my end all favorite. I toyed with the idea of trying this with a tri-tip but I just couldn't bring myself to do it. Maybe next time. So, I went with something I have done before and cooked up a chuckie last weekend while I was cooking another roast for pulled beef.
Unfortunately I got a late start on the cook on Saturday and just pulled the chuck once it was done and put it in the fridge after it rested for an hour or so. On Sunday I took out the roast and cubed it up in a pan. Then it got a coating of a mixture of Blues Hog Smokey Mountain and Night of the Living BBQ Sauce. Onto the UDS running around 225-250 After a couple of hours it is starting to take on a nice color. After a few more hours I don't remember exactly how long I left them on the UDS but it was probably close to 4 hours. Once I was hungry, they came off. And here is a plate full of happiness So there you have it. Burnt ends cooked like a chuck roast cooked like a tri-tip cooked like a brisket.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
Thanks from: ---> |
01-24-2012, 10:21 PM | #95 |
Knows what a fatty is.
Join Date: 12-11-11
Location: Raymore, MO
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This thread made me hungry for burnt ends so I ran an overnight smoke this weekend and turned the whole 10lbs slab into fall-apart goodness then tossed in 5 sausages and cubed it all; made a great lunch.
I feel like a rebel :p
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Just a guy who smells like a campfire and a couple of WSMs |
01-25-2012, 12:08 AM | #96 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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01-25-2012, 12:27 AM | #97 | |
On the road to being a farker
Join Date: 12-28-11
Location: Toronto, Ontario
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Quote:
To the colonel, glad you liked my egg. It's from a brisket bird, hence the pinkish hue of the yolk in it's dried form... I was more figuring someone would comment on the uneven "pair" that the garlic powder made then my lil egg creation truth be told... |
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01-26-2012, 12:33 AM | #98 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Basic "Like A Brisket" Tutorial
I haven't seen many requests recently for "Like a Brisket" tutorials from people who are thinking about cooking other pieces of meat like a brisket for the first time (See the Like A Brisket Roadmap for more info which will help you understand how this process came to be known as "like a brisket"). There are a few brisket tutorials out there (like my own here), but I thought a basic tutorial showing how to make a simple first time like-a-brisket would be nice to have. So I set out to make this here.
This basic like-a-brisket which I am talking about is a no-frills, just plain good and tasty piece of meat cooked like a brisket without all the fuss with explanations or reasonings for why things happen, such as stalls, evaporation, dryness, toughness, etc. I just leave it real basic here. These instructions might make a great piece of meat cooked like a brisket every time with basically zero chance of messing up (or maybe not), with absolutely no hard to understand directions that may cause lots of hard to answer questions to the first-time like-a-brisket maker. If this is your first ever like-a-brisket, and you simply want to know how to make a good like-a-brisket right now, this could very well be for you. The first time someone sets out to make like-a-brisket they have a ton of questions. What is meat, what is the difference between fat and connective tissue, what causes the stall, do I foil, what woods do I use, what temp do I cook it at, why would I want to cook that like a brisket, etc. I do not intend to answer any of these questions, and in fact, I will shed light on none of them and dodge a couple others. The first question I am not going to answer is, "What is a like-a-brisket?" Below you will see a picture of a Round Sirloin Tip Roast from Sams Club still in the cryovac wrapper. This piece of meat has muscles and stuff running through it, and is considered a lean and somewhat tender piece of meat. In fact, if you look up info on this meat, everyone will say it will be tough and dry if cooked past 160 degrees internal. That is unless you cook it like a brisket (as hard as that may seem to believe). It does have some fat deposits in various places, and connective tissue holding the whole thing together (otherwise it could not be a piece of meat), but nowhere near as much fat or connective tissue as in a brisket. Technically, all meat has connective tissues, and if you consider the accepted theory that cooking like a brisket breaks down these connective tissues to make a moist, tender product, then logically this piece of meat can also make a tender, juicy product if cooked like a brisket. This particular piece of meat is USDA Choice as indicated by the stamp on the packaging. Choice like-a-briskets are a good choice if you want a good like-a-brisket. I always look for the best looking like-a-briskets meat-quality-wise first, and then the one that would be the most unexpected to be cooked like a brisket. I removed the meat from the cryovac and applied a layered rub, the same rub as described in my brisket tutorial thread. I put the rubbed like-a-brisket in a pan. You do not have to put yours in a pan if you do not want to. I do not always use a pan when I cook like-a-brisket, so this is optional, and can be determined based on what you are trying to do at the time. One question I will not be answering is, "Why did you put it in a pan". I put this on my WSM to cook at 270 degrees. Three hours later, it looked like this. Then I foiled it. The next question I'm not going to answer is "Why did you foil it?". Some people foil their like-a-briskets because they claim it speeds up the cooking and avoids the dreaded stall. The next questions I am not going to answer are "what is the dreaded stall", "why does it happen", and "why is it so dreadful". Instead I am simply going to wrap the meat in foil, the same way wrapping my head in foil helps in other confusing sorts of situations. The next question I'm not going to answer is "what the heck was that stuff you added to the meat along with the foil"? Sorry, but this stuff is ancient pitmaster knowledge that can only be learned with lots of experience. It might look like carrots and potatoes, but that is just an optical trick I learned to prevent people from shigging my secrets. I let the like-a-brisket continue cooking in the foil until it was probe tender. I poked a hole in the top of the foil with my probe the first time I checked for tenderness. I used this same hole each time I checked for tenderness, going in at a few different angles to check the tenderness throughout the meat. This helped to keep the foil environment as sealed as possible without having to completely open it and refoil each time. The next question I am not going to answer is "what temp was it done"? I have no idea what the temperature was, and frankly, I don't care. What I am interested in is having a tender, juicy like-a-brisket. So temperature does not matter. Tenderness does. It was done when my probe slid in like a hot knife through butter. Now, by chance, the probe I used was my Thermopen, and it did say 207.4 on that last probe, but again, I was not trying to actually take the temperature but instead was focusing on the tenderness. I also did not go by time, but by tenderness. I did happen to notice that it was done after 6 hours and 45 minutes, but that was not how I determined it was done. I let the like-a-brisket rest uncovered for a bit to let the juices redistribute throughout the meat. The smell was wonderful, and smelled like a brisket. Not all like-a-briskets needs to smell like brisket, especially if they are not beef. This one did smell like a brisket however. Then I sliced it. As you can tell, it was tender (it was somewhat fall-apart at the edges but not the center), juicy and delicious, just the way a perfectly prepared like-a-brisket should be. So now, with this tutorial, you too can cook like-a-brisket. This method might just work for any cut of meat you can think of (or maybe not). Sure, there may be other ways to add complexity to the whole thing, but starting with the basics like this is the best way to start learning. This is a seemingly sure-fire way to make a good like-a-brisket (in theory at least). Now that you know this method, feel free to start experimenting with other methods you think could make the best like-a-brisket, until you settle on your own sure-fire method.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
Thanks from: ---> |
01-26-2012, 01:11 AM | #100 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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This tutorial is too long. Anybody have Cliffs Notes? Do I need to contract a syllabus for this course?
__________________
Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
Thanks from:---> |
01-26-2012, 03:31 AM | #101 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Thanks Chris!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
Thanks from:---> |
01-26-2012, 09:01 AM | #102 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Chris, that looks great! But, im having a hard time getting past the potatoes and carrots. ;)
Sent from my DROID2 GLOBAL using Tapatalk
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
Thanks from:---> |
01-26-2012, 09:34 AM | #103 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
I'm irritated though. I didn't add onions because my wife just can't handle them. Then she wound up not being able to eat dinner, and I could have added the onion! That's OK. I'm gunning for a zero anyways.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-26-2012, 11:15 AM | #104 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Ain't gonna happen with that tasty dish...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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01-26-2012, 02:31 PM | #105 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Chris, I would be right there with you eating all the potatoes and carrots and wishing for onions. Tasty!
Sent from my DROID2 GLOBAL using Tapatalk
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
Thanks from:---> |
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Brisketless |
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