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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 11-29-2012, 07:05 PM   #46
landarc
somebody shut me the fark up.

 
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Oh, and I cook Tri-tip as I was taught to do, some 35 years ago, in the Central Coast region of California, by men who learned to cook there when the style of cooking was invented. But, none of you who grill over hot coals, or smoke in enclosed cookers are doing it right.
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Last edited by landarc; 11-29-2012 at 07:06 PM.. Reason: and tritip is not the original cut they cooked
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Unread 11-29-2012, 07:06 PM   #47
Terry The Toad
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Hey... good thread.

If I want something different to try, I come here for ideas. Pepper Stout Beef, ABTs, fatties, pork shots, etc. (Well, maybe they are not all that new, but they were new to me.)

When it comes to cooking "regular" BBQ (like a pork butt or ribs), I don't vary my methods much. Oh, I might bump the temp up if I'm running behind, but that's about it.

With brisket ... it's a hard question to answer. I didn't really have my own method (whether traditional or not.) My first ever packer (a 15 pounder) was smoked at 225 for 18(!) hours. It looked like a burnt shoe when I pulled it. However, miraculously, it tasted pretty darned good. [An aside here: That brisket STILL tasted better than every other brisket I've tried at restaurants (with one exception.)]

In the past couple of years (using ideas from this forum), I've cooked enough briskets to figure out that *I* get better results with hotter temps and shorter times. Although I like tradition (low and slow), I have to do what works for me!
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Unread 11-29-2012, 07:15 PM   #48
Big Mike
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I am pretty traditional, especially when it comes to competitions (sorry, brazing chicken in a pan of butter is not bbq IMHO). However, I am more than willing to fire up the cooker at home and try different things
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Unread 11-29-2012, 07:19 PM   #49
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Quote:
Originally Posted by Lake Dogs View Post
Shake up the BBQ world: BBQ NAKED!!!!

What he said. Although an apron would probably be good because hot grease hurts.
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Unread 11-30-2012, 07:39 AM   #50
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Being a traditionalist I still have a larding needle. No need of chemicals to tenderize meat. No need of fancy marinades or rubs to enhance favors. How bland those old dinners must have been. Trivia.....Was the needle replaced by Adolph's ?
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