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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 09-15-2006, 12:04 AM   #16
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This tread came just in time. I’m strongly considering doing my 1st brisket for the Rosh Hashanah weekend seeing that my mother-in-law is coming up from Fla. She’ll be very impressed with her goy son-in-law. Not that she isn’t already.
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WSM w\ Stoker
Char-Broil Silver Smoker
Smokey Joe Gold
Weber Kettle (18 in.)
Kingsford Kettle (it came w\ the house)
Kenmore Gasser (I've grown tired of being a charcoal purest)
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Unread 09-15-2006, 05:12 AM   #17
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Thanks everyone for the input. I have many Ideas now to start with.
"A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields
WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09)
Fish fryer/ turkey fryer
22 1/2 inch Weber gold
1 small tailgate gasser
3 Big Green eggs, 1 medium and 2 larges

Last edited by Grumpy's Q; 09-15-2006 at 09:08 AM..
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Unread 09-15-2006, 07:55 AM   #18
somebody shut me the fark up.
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Originally Posted by nonthink
goy son-in-law.
Goy?? Please tell me this is Yiddish and not a misprint.

Although explaining a gay son-in-law could be entertaining for those watching...
Wait! Bigmista wrote a cookbook?

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Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

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Unread 09-15-2006, 08:15 AM   #19

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Originally Posted by Bigmista
Goy?? Please tell me this is Yiddish and not a misprint.

Although explaining a gay son-in-law could be entertaining for those watching...
Yep... Yiddish...

Back OT... The last two briskets I cooked were injected with a mix of low sodium beef broth, worcestershire, some garlic juice (from a jar of pre-chopped garlic) and some of my brisket rub, ground fine so it would mix in better. I heated this to just below boiling, let it steep for a bit, cooled it strained it to get out any bits, and injected the brisket until it wouldn;t hold any more. They came out great!
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