MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-18-2012, 04:30 PM   #16
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
Default

I've also rubbed them down in Dijon mustard and coated with black pepper. These are painless to cook. Choose a low temp ~225* for uniform doneness.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote




Old 06-18-2012, 04:34 PM   #17
bigkahunaranch
Knows what a fatty is.
 
bigkahunaranch's Avatar
 
Join Date: 06-05-12
Location: Waco, Texas
Default

I saw a recipe where the chef cored out the center and stuffed it with Chorizo.
Then slow cooked it, claimed it came out real tender. I guess the fat content in the Chorizo helped that.
Its on my list to do.
bigkahunaranch is offline   Reply With Quote


Old 06-18-2012, 04:46 PM   #18
El Ropo
Quintessential Chatty Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

Quote:
Originally Posted by superlazy View Post
Cheap electric coffee grinder works wonders
These work great. I have a decent conical burr coffee grinder that I picked up at costco a long time ago for cheap. It's my dedicated spice grinder, set to coarsest setting and grind away. Don't care for the heat build up on less expensive whirly blade grinders. Plus the grind is much nicer with the conical burrs.

Got a nicer burr grinder with reduction gears for my every day coffee grinding.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Old 06-18-2012, 04:48 PM   #19
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
Default

Quote:
Originally Posted by bigkahunaranch View Post
I saw a recipe where the chef cored out the center and stuffed it with Chorizo.
Then slow cooked it, claimed it came out real tender. I guess the fat content in the Chorizo helped that.
Its on my list to do.
The problem with stuffing meat in this way is the danger of contamination. The exterior of meat should be considered contaminated. When we grill or smoke the meat, it is exposed to high temperatures that will kill what is on the surface. By stuffing the meat, you have brought the contaminants to the center of the meat when you cut into it. To be safe, you must cook this well -- it is the same argument of why ground meat must be cooked well done. Most of us will probably take the risk, but you should be aware that there is a risk. Yeah, I'd probably eat it myself, but be hesitant to serve it to others as there's nothing worse than the thought of guests getting sick on something I cooked.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Old 06-18-2012, 04:53 PM   #20
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by Astroimage View Post
Thank you Sir! I will give it a go. I like pepper... Black Pepper, White Pepper and Red Pepper... I just hate grinding the chit with a mortar and pestle BUT that beats a hand mill any day! Kosher salt is a good choice!

Brian
Hey Brian pick up an inexpensive coffee grinder at wally world, they are small and don't take up much room. If you use if for strong spices like cloves don't think about ever using it for say coffee. Don't ask how I know this.

Guess I should have read all the post before I sent this
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 06-18-2012, 05:01 PM   #21
Mo-Dave
Quintessential Chatty Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default

Quote:
Originally Posted by GARNAAL View Post
do something else ...make Bresaola (airdried cured beef) from it..

here you see how to..

https://skydrive.live.com/view.aspx?...CDF7D72822!681


That looks good. I am not a fan of round steak about all I ever do is use it for swiss steak.
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is offline   Reply With Quote


Old 06-19-2012, 12:51 PM   #22
Chaser
Got Wood.
 
Join Date: 09-05-11
Location: West Liberty, Ky
Default

Thanks for all the info. I may drop it in boiling water for a few sec. to kill any bugs and stuff it and wrap it in bacon.
Chaser is offline   Reply With Quote


Old 06-20-2012, 12:39 PM   #23
jon s
Knows what a fatty is.
 
Join Date: 04-11-12
Location: Mililani, Hawaii
Default

I use it to make beef jerky... slice it thin, marinate in Soy Sauce and a tiny amount of garlic (not too long)... smoke them with Hickory at 200 degrees...
jon s is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts