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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-18-2010, 02:04 PM   #16
Babbling Farker

Join Date: 08-30-09
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Oh the humanity!
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Old 08-18-2010, 02:10 PM   #17
is Blowin Smoke!
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Location: Kennesaw, GA

Oh man I didn't know if I should laugh or cry!
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Old 08-18-2010, 02:12 PM   #18
is one Smokin' Farker
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wow, nice save!
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Old 08-18-2010, 02:16 PM   #19
somebody shut me the fark up.

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Originally Posted by Saiko View Post
Oh man I didn't know if I should laugh or cry!
I believe both are appropriate here, unfortunately for Ry.
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Old 08-18-2010, 02:19 PM   #20
somebody shut me the fark up.

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Thanks for posting that. Great save too.
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Old 08-18-2010, 02:28 PM   #21
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

Nice save, but sorry about the first part. I'll bet that SUCKED!
I don't think I'd be able to have slept a wink.

So, how much $ did that cost you? I'm assuming that the guy having the party paid for the meats? Did you have to pony up for the tri-tip?

Anyway....thanks for posting. And nice save with the TT.
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Old 08-18-2010, 02:35 PM   #22
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

That is some good looking Tri-tip though
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Old 08-18-2010, 02:41 PM   #23
Knows what a fatty is.
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Join Date: 05-21-10
Location: Boise, Idaho

Wow, sorry that happened to you, and those poor briskets- tenderizer is the Devil!
The tri-tip looks lovely, though.
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Old 08-18-2010, 02:46 PM   #24
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Location: Lake Sinclair, GA

Wow, what a disaster. Lesson Learned: Always have enough Butchers on hand.
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Old 08-18-2010, 02:49 PM   #25
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I appreciate the advance warning. Thanks for sharing and good job with the salvage.
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Old 08-18-2010, 03:04 PM   #26
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Man that's a real bummer...I am glad that you were able to salvage the event with the tri-tips
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Old 08-18-2010, 03:05 PM   #27
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nice save, glad it worked out in the end.
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Old 08-18-2010, 03:15 PM   #28
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Originally Posted by BigButzBBQ View Post
Yeah, contemplating the cost part of all that meat is what makes me the sickest.
Well, briskets were $1.65/lb @ wally world... and it was prolly closer to 100lbs of brisket (average 14lbs each x 7= 98lbs) so that cost about $160... 56lbs of tri-tip at $3.68/lb makes for another $200.... plus the cost of rub, wood, charcoal, injection <--

What was the most expensive was the cost of my pride...
Here I had to call a friend and tell him that there won't be brisket on the table that afternoon and was tri-tip an acceptable alternative (please say yes, please say yes! )...

The friend was paying me a few hundred bucks to cook... that turned into less... It was totally my fault, I couldn't ask him to pay for it. Live & learn!

Originally Posted by Alan in Ga View Post
Looks good for Bunswick Stew
Originally Posted by yelonutz View Post
Sounds like brisket tacos for the next few months!

Wasn't suitable for anything... I promise you, if you even got the slightest amount of the mushy stuff in a bite, it ruined the whole thing... it was incredibly gross. Wasn't even like the mush had good flavor, really strange.
Reportedly another friend's dogs consumed it all, but I think he might have just been trying to make me feel good that "at least the dogs liked it".

Originally Posted by Saiko View Post
Oh man I didn't know if I should laugh or cry!
Laughing now (kinda), crying and angry then... I really cant convey how horrified I was upon discovering it, especially just hours before folks would be lining up for chow... very little sleep makes thinking & problem solving really difficult.

I heard once that the enzymes that are used as tenderizer (bromelain & papain), work much better/more aggressively at warmer temps and then are deactivated at around 160*... On a steak it wouldn't be a big deal since it's only on the surface and starts warming and then quickly hits 160*. I think the big problem for me was (and in BBQ in general) is that you put a large hunk of meat in a 250* smoker and then it takes the next 8 hours to hit 160*'ish... it has all that time to break down and eventually turns it into expensive dog food...
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Old 08-18-2010, 03:25 PM   #29
Babbling Farker
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how do you barf and laugh at the same time ? not easy. good thinking on the tri tip save.
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Old 08-18-2010, 04:01 PM   #30
Ryan Chester
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That is some scary looking brisket!!!! Great job on the save!!!
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