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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 02-15-2009, 01:33 AM   #1
fil
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Default Sat night cook

I wanted to grill some chicken thighs for dinner tonight. Hmmm don't go to the store hungry!!! LOL 85 bux later and I am cooking a brisket and chuckie tonight and will do some yardbirds and a fatty tomorrow afternoon.


Brisky raw



Rubbed with Kosher Salt, Pepper, Garlic and Steak Dust



Chuckie raw


Rubbed with Kosher Salt and Pepper
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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 02-15-2009, 01:55 AM   #2
Meat Burner
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fil, got a small brisket on right now and went to check it an it's farkin sleeting
That is some fine looking hunks of meat you have there. How much did they weigh?
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File Type: jpg IMG_1901.jpg (116.0 KB, 116 views)
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Unread 02-15-2009, 02:10 AM   #3
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Yeah its 24 degrees right now thank goodness the wind is only 8 mph. Brisky was 11.5 and the chuck was 3 (I think).
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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 02-15-2009, 02:42 AM   #4
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I do that all the time, go to the store for a baguette and some milk. Then I get there and I see some meat marked down, shrimp is on sale, OOOOH they have some packers, I might as well pick up some Redbull while I am here, then wife calls the cell phone and asks for cigarettes (she smokes, I dont : I drink, she doesn't), and some deli ham for the kid's lunch, so i see some Pastrami too, and I need some Rye bread for that....Any thing else, no I'm good....... $120. Get home, and tell the wife how much the debit was, "How the hell is bread and milk $120?" ...... Easy I dont need any Makers Mark or it would have been $170..........
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Unread 02-15-2009, 03:01 AM   #5
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Looks like your off to a good start! I too suffer from over shopping at the grocery store... or Costco... or Sam's... etc...
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Unread 02-15-2009, 04:10 AM   #6
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Quote:
Originally Posted by Meat Burner View Post
fil, got a small brisket on right now and went to check it an it's farkin sleeting
That is some fine looking hunks of meat you have there. How much did they weigh?
What time is lunch?
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Unread 02-15-2009, 06:02 AM   #7
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Yep my freezer is so full I can't get one more thing in it. I found pork shoulders the other day for .79 so I bought three. Then got home and had nowhere to put them. Forgot my beer fridge in the garage has a freezer so I used that.
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Unread 02-15-2009, 07:07 AM   #8
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Quote:
Originally Posted by Skidder View Post
Yep my freezer is so full I can't get one more thing in it. I found pork shoulders the other day for .79 so I bought three. Then got home and had nowhere to put them. Forgot my beer fridge in the garage has a freezer so I used that.
I feel your pain... My freezer is more often full than empty!
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Unread 02-15-2009, 09:24 AM   #9
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That's a good store run. Can't wait to see the final products.
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Unread 02-15-2009, 09:45 AM   #10
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How's it coming along?
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Unread 02-15-2009, 11:18 AM   #11
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Quote:
Originally Posted by Pork Smoker View Post
How's it coming along?
I pulled the Chuckie at 7 this morning and wrapped it. I know no pic didn't happen. Yeah at 7 after a couple hour nap pics were not a priority lol.

I just put the yardbirds on and once again ....Butter.... Chickens and a camera just didn't sound like a very good idea

Brisky at 10 this morn still sittin at 170. Long plateau on this one it was at 160 at about 5 this morn.



My helper really likes cookin with PawPaw

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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 02-15-2009, 01:41 PM   #12
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Well it wasn't the prettiest one i have done but it was juicy and very tender.


The flat sliced


The point cut up and going back in the smoke for a few more hrs for burnt ends
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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 02-15-2009, 04:56 PM   #13
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Man that is some good looking meat fil. Did you cut the fat off while the brisket was whole before you rest it? How do you do your burnt ends?
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Unread 02-15-2009, 05:12 PM   #14
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Quote:
Originally Posted by grindstaff3 View Post
Did you cut the fat off while the brisket was whole before you rest it? How do you do your burnt ends?
I trimmed it before seasoning it. I cooked it at aprox 240 and just let most of it melt out.
When the flat was ready I brought it in and separated the flat and the point. I chopped the point into 1 in cubes and put some watered down Sweet Baby Rays sauce on the chunks and back to the cooker for 2 or 3 more hrs. The family loves the burnt ends....they hate the wait for them though.

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"Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard
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Unread 02-15-2009, 05:15 PM   #15
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It's all looking really good.

When I go to the store, especially a place like Restaurant Depot, I stop by the store and get cash. I take what I can afford and that's it. Otherwise, I have been known to go nuts.

That whole cryo of ribeyes at RD is so hard to pass up sometimes.
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