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Brethren Bashes Bash Notes, Information on up and coming, Bash Bites.. etc..


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Old 04-14-2014, 08:19 AM   #436
Garyclaw
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Looks like the finest food in Texas was being eaten right there. Thanks for sharing!
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Old 04-14-2014, 09:54 AM   #437
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Quote:
Originally Posted by frognot View Post
Next time i'm am so shigging DaveAlvarado
Shig away my friend, I'm an open book.

I had a blast. Everybody brought their A+ game with the food. Looking at the pictures I realized I didn't get any megafatty, pig shots, or pecan pie and I'm disappointed I missed out. Special thanks to sliding_billy for troubleshooting what was wrong with my pit when my brisket was still cooking hours after I expected it to be done. Note to self, if your Maverick probe is touching your water bowl, you're probably getting a bad reading.

Recipes for those who are interested:

Ribs
- Grocery store St Louis cut spares, membrane left on because I was lazy and forgot a butter knife.
- Medium coating of Redneck Cooker's "X Factor" rub
- 2 hours in the smoke at ~275F-300F, hickory chunks for the smoke wood.
- After 2 hours, laid out foil with a good sprinkling of light brown sugar (maybe a bit less than 1/4 cup), with Cholula hot sauce on top of that. Put the ribs on the foil meat side down, then sprinkle more brown sugar and Cholula on the bone side of the ribs. Wrap tightly and back in the smoker for 40 minutes.
- Remove ribs from foil, place meat side up on the smoker, and glaze with sauce. I don't remember what the sauce was I borrowed, it was some kind of spicy vinegar sauce. Smoke until done the way you like them. I went about 20-30 minutes to get them with a good bite-through but not falling off the bone.

Brisket
- 16lb packer, trim off the funky looking side where it went through the band saw, trim pockets of fat off the meat side of the flat, and trim off the deckle (the funky fin-shaped hunk of meat on the top of the point). I prefer Choice, but Select was all I could find Friday night.
- Medium coating of Redneck Cooker's "X Factor" rub, followed by a medium coating of Redneck Cooker's "Brisket Gold" rub. I meant to inject with Butcher BBQ Prime Brisket Injection, but I forgot.
- In the smoke, was supposed to be around 300F-325F, but my readings weren't right for most of the cook. It was probably closer to 250-275F.
- Wrap at the stall, around 160F. I wrapped when the ribs came off. I tried butcher paper, but I usually use foil. Ended up going with foil later to crutch it across the finish line.
- At 185F internal, start poke testing. Poke it every 20-30 minutes until it's like butter.
- Normally I rest for an hour or two minimum, but this one got sliced right away because people were hungry. I think the brisket was a little tighter than usual because of that, or maybe I should have left it just a hair longer.
- After unwrapping from the foil, I put it back in the smoker for 20 minutes or so to dry the bark back out and let it firm up. I don't normally do that because I prefer a softer bark.
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Old 04-14-2014, 10:00 AM   #438
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Dave - I am not the biggest pork rib fanatic, but your spares were the hit of the bash for me. They were obscenely tasty, and more important they were cooked perfectly.
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Old 04-14-2014, 10:02 AM   #439
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Dave, I also thought you nailed them ribs!

Brisket was excellent, too, with a nice spicy kick!

Well done, man!

And thanks for sharing your techniques!
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Old 04-14-2014, 10:21 AM   #440
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All peeps' pics of the food & Brethren are much better than mine I won't duplicate but just add a couple.

Mac at our campsite after setting up the tent.



Friday night dinner (on our own); foiled corn on the cob, foiled broccoli and 1-1/2 inch pork chops with S&P and Tony Chachere's seasoning, old school on a camp grill.





Here is a wide angle shot of the pavilion that was the center of operations; on a point overlooking Lake Ray Roberts.



And, I want to double up on thanking all those that contributed to the door prizes. Here is Mac & my haul, lucky number 7! My duffel bag of camping gear was 9 pounds overweight so we had to pull the tent out an check it separately to avoid a $75 overweight charge.



Thanks again for the great time.
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Old 04-14-2014, 10:38 AM   #441
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Huge thanks to you and Mac for making it over here. It was great to have you both at the bash!
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Old 04-14-2014, 09:26 PM   #442
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Quote:
Originally Posted by peeps View Post








































Hey we need captions of the cabo drinkers!
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Old 04-14-2014, 09:28 PM   #443
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Quote:
Originally Posted by Fwismoker View Post
Hey we need captions of the cabo drinkers!
http://www.bbq-brethren.com/forum/sh...&postcount=400
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- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

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Old 04-14-2014, 09:30 PM   #444
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Quote:
Originally Posted by cowgirl View Post
Great photos and thanks for the names Peeps!! I recognized Charles and you but was not sure about the rest.
I have a question.
Did you ever finish the CABO? Looks like the level in the jug wasn't going down very fast even with everyone taking a "pull".
Looks like you all had a great time!
LOL...thinking the same thing on the level of the jug!
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Old 04-14-2014, 10:01 PM   #445
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I think the biggest thing I have learned from the SoCal Bash and the NorTex bash, is that you really can't plan to eat a meal at a specific time. Stuff gets done when it gets done.

For me, that is fine. That is how I like to eat. I prefer to eat a lot of small bites spread out over a whole day. I think every Bash should embrace that randomness.

CD
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Old 04-15-2014, 08:37 AM   #446
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Quote:
Originally Posted by caseydog View Post
I think the biggest thing I have learned from the SoCal Bash and the NorTex bash, is that you really can't plan to eat a meal at a specific time. Stuff gets done when it gets done.

For me, that is fine. That is how I like to eat. I prefer to eat a lot of small bites spread out over a whole day. I think every Bash should embrace that randomness.

CD
Yeah, this is the truth. At home I can get meats on the table at the same time, but that's because I can just big meats in the cambro while little meats get done. That just wasn't happening at the bash--as soon as something came out of the smoker, the vultures started circling.

I really liked that format anyway, I think everybody's products got to be showcased for the most part. Instead of a big spread where you had to pick and choose, everybody was eating the same thing at the same time and we could all talk about it.
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Old 04-15-2014, 08:42 AM   #447
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We weren't circling, we were providing a wind block
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***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

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Old 04-15-2014, 09:03 AM   #448
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My daughter told my wife on Sunday that, aside from getting no sleep on friday because of the wind, this was one of the funnest weekends she has had in a really long time. That's pretty cool considering this wasn't really a kid oriented event. I had a great time and can't wait for the next one. I really like the idea of a brisket comp. I also think we could expand it and make our own little complete comp with chicken and ribs entry. Each guy can pick and choose what meats he wants to enter, and if some aren't interested in that, they can do their own thing along side us doing the comp thing. We could even do a little winning pot where maybe each meat entry costs $10 or something and the winner of each meat gets the pot. Just an idea.
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Old 04-15-2014, 09:07 AM   #449
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That is great to hear, erbeman! Tyler sure had fun chasing your daughter around!

Your chicken was excellent and I'm not sure I want to compete with it at the next one! I might try my hand at a brisket, though. Not that the briskets we had weren't top notch also, just I think it is one of the things I am starting to do well.

I like the idea of a friendly wager with winner taking the pot!
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***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
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Old 04-15-2014, 09:08 AM   #450
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Looks like ya'll had a blast! Great looking food, nothing like brethren "strangers" coming together and leaving as great friends!
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