MMMM.. BRISKET..
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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 12-10-2019, 02:11 PM   #16
16Adams
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Yellow cauliflower burnt ends ?

Last edited by 16Adams; 12-31-2019 at 10:43 PM..
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Old 12-10-2019, 02:23 PM   #17
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Donde esta mi fajita?

Translation: Where's my poodle?
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Old 12-10-2019, 02:57 PM   #18
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Quote:
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Yellow cauliflower burnt ends ?
With Brussel Sprout fajitas I see!
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Old 12-10-2019, 03:02 PM   #19
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Ok you’re farkin wrong .... eloquent enuff for ye?
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Old 12-10-2019, 03:04 PM   #20
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Quote:
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Yellow cauliflower burnt ends ?
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Old 12-10-2019, 03:17 PM   #21
16Adams
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Lunch was good. Fired up the SOB with a bank of hickory,post oak and a tad of mesquite. The Holy Grail- reheat sauce and Carmelized Brisket,Ribs And Sausage. Wife grabbed color from the veggie bin and seasoned with Fajita seasoning and butter. A good last meal for the day. No chew after two. Tried a new to me Sausage from an HEB in Big Spring TX. Wife really liked it.

Last edited by 16Adams; 12-31-2019 at 10:43 PM..
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Old 12-10-2019, 03:32 PM   #22
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Eloquently.... No.

You're just trawling for opinions Adams. It's what you do. Don't stop though... and I'd line up around the block for those sprouts buddy!

Cheers!
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Old 12-10-2019, 03:33 PM   #23
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Eloquently?
That leaves me out.

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Old 12-10-2019, 03:51 PM   #24
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At your leisure Google "tofu burnt ends".
Life needs structure and rules.
The Universe needs structure and rules.
Tofu Burnt Ends? Available side dishes please.
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Old 12-10-2019, 03:54 PM   #25
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I won't/can't argue with that, however I'm always willing to try something different and cook out of the box.
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Old 12-10-2019, 05:18 PM   #26
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BBQ is historically multi-ethnic and diverse. Crack a book.
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Old 12-10-2019, 10:36 PM   #27
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Quote:
Originally Posted by 16Adams View Post
At your leisure Google "tofu burnt ends".
Life needs structure and rules.
The Universe needs structure and rules.
Tofu Burnt Ends? Available side dishes please.
I'm on it.
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Old 12-10-2019, 11:33 PM   #28
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1-yes
2- if it is the brisket
3-yeah,kinda/sorta
4-NOPE-in Tejas,maybe,everybody else likes good BBQ.Skeet is like Rosemary,I will leave it at that.
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Old 12-11-2019, 07:36 AM   #29
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In my part of the world wood arrives on truck from an Eastern state, or closer to the Mississippi River anyway,or in plastic.just an unread educated guess of plant biology in my zone. Cottonwood, Russian olive, Elm, Cedar and mesquite. These are the natural woods to pick from locally. And those are in river bottoms yards and golf courses. I can literally drive 100+ miles in three compass directions and the landscape is Barron of trees. Mesquite firewood delivered and stack is almost 400 at times 500. Hickory- Pecan can be 4-600 per cord.

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Old 12-11-2019, 08:33 AM   #30
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Quote:
Originally Posted by thirdeye View Post
I would respectfully:

Comment on #3 that BBQ Brethren member "Bigdog" was the one that gave a smoked sausage log it's now famous name. Early on they were made with breakfast sausage, but Italian does come in a log, so I'll call you "mostly right" on that statement.

Disagree with #4 in that mesquite is a requirement when cooking barbecue.

And very respectfully suggest that #5 (Pork Belly “burnt ends” were invented in Texas.) are fightin' words in some barbecuist circles. I was born and raised in Texas and there were plenty of places in the 60's that made that claim, and still stand by it. Likewise they claimed they were born as scraps (not cubes of points) served as a lunch special, which I buy into a little easier.

So... respectfully, do some research starting with KC legends Harry Perry, Arthur Bryant and Gates Bar-B-Q and you will see what I mean about loyalty to the history of barbecue and to burnt ends aka "brownies".

When I was a little boy, BBQ joints served burnt ends that looked closer to this than the perfect, saucy cubes that are now so popular.... for what it's worth I like both dry and saucy burnt ends.

Thank you very farkin much! These are indeed the very picture and description of "burnt ends". That stuff slid in front of customers and judges is a abomination called "square ends"
Ed
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