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Old 08-27-2010, 04:14 PM   #31
motherlu
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Maybe chop fine for burgers, chili or meatloaf??
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Old 08-27-2010, 04:20 PM   #32
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Quote:
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Maybe chop fine for burgers, chili or meatloaf??
Hey now... are there any rules stating they cannot do that? Great idea if there isn't! I can see burgers as a whole new canvas!

I guess knowing what the rules are would help alot...
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Old 08-27-2010, 04:21 PM   #33
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Quote:
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Maybe chop fine for burgers, chili or meatloaf??
that's a great idea. i've seen lots of people getting brisket ground and using it in burgers lately.
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Old 08-27-2010, 05:17 PM   #34
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Can you post up the contest info?
Maybe some of the other brethren would want to take a stab at 25 K.
It sounds like a lot of fun. Wish i was closer to join in and watch.
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Old 08-27-2010, 05:20 PM   #35
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There are not any rules right now. The contest is an invite only thing at a Casino in LV. My neighbor is a high roller, and he was the one invited to the contest. He is allowed to bring someone to help, so he asked me.

We did this last year and took 2nd place. They only did Tri-tip and Chicken, and the money was only $5K

It was nowhere near as strict as a KCBS type contest, pretty anything went. If we needed something, the hotel chefs brought it to us.

The burger idea is interesting.

I am going to start playing with a brisket this weekend, and I will take pics!

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Old 08-27-2010, 06:03 PM   #36
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What if you cooked it super hot and fast, sliced it very thin returned it to the grill in a covered aluminum pan with beef stock and made pit beef sandwiches or some kind of french dip???
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Old 08-27-2010, 06:22 PM   #37
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What if you cooked it super hot and fast, sliced it very thin returned it to the grill in a covered aluminum pan with beef stock and made pit beef sandwiches or some kind of french dip???
That actually sounds pretty darned tasty! I wonder if that would work?
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Old 08-27-2010, 08:37 PM   #38
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I would bet on it that it's not a packer like most of us smoke, but a 4-4 1/2 lb piece (of flat usually) like they have in the meat coolers at the supermarket with other roasts and such. Even so, you'd have to cook it at at least 400° with only 2 hrs of cook time. I'm not even sure that would do it. Forget about smoke and foil it, maybe.
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Old 08-28-2010, 12:07 AM   #39
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How about you stayin' home and your high rollin' neighbor flies me down to Lost Wages and I help him win this 25K fishin' expedition???
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Old 08-29-2010, 07:51 PM   #40
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Thanks, but I think I want to try my luck in Vegas, thanks for the offer though!
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Old 08-29-2010, 07:55 PM   #41
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Can you cook it ahead?
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Old 08-29-2010, 07:57 PM   #42
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Nope, all meat is provided at the contest the morning of....
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Old 08-29-2010, 09:37 PM   #43
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Cut the brisket into smaller manageable pieces and use a push tenderizer on each piece a couple of times.
Marinate for the rest of the prep time.
Cook indirect for 1 hour and 40 minutes
Cook 5 minutes direct for color.
Let it rest for the remaining 15 minutes.
Obviously the pieces should be small enough to cook through in 1 hour and 40 minutes.
If you have a few bucks to spend and want to win, invest in a vacuum tumbler if the rules allow it.

"Vacuum Tumbling removes the air from a rotating drum and "tumbles" the product inside the drum. This "tumbling" under a vacuum allows the meat pores to open up and accept the marinade & water. The tumbling action of a few minutes allows for a greater pickup up of water and spice - 10% - 20% compared to 1% - 2% when soaking for 48 hours."

Here is link to a push tenderizer and a vacuum tumbler.
I have no connection to either company, just using them as examples of the product.
Although I have used a push tenderizer with good success.

Push tenderizer:
http://www.alliedkenco.com/catalog/p...oducts_id/2976

Vacuum tumbler:
http://www.marinator.com/lt10.htm

Good luck :)
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Old 08-29-2010, 09:46 PM   #44
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how many portions do you have to turn in?
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Old 08-29-2010, 10:05 PM   #45
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I do not know for sure, but last time, there were 4 judges, so 4 portions. I assume no more than 5-6.

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how many portions do you have to turn in?
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