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 06-15-2017, 05:01 PM   #1
16Adams
somebody shut me the fark up.

 
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Default Meat Artist 👨*🎤

Well Ill never be a pit master as my cookers pretty much do everything except light themselves. I'll never be a Chef as I don't use a recipe and almost always MSU as I go. Who else never does the same thing twice and makes it up as they go???

An Artist-- I'm a Meat Artist.

My next canvas is this small floppy brisket.

Last edited by 16Adams; 06-30-2017 at 07:09 PM..
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Old 06-15-2017, 05:03 PM   #2
tonyjohnson619
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i can agree with that
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Old 06-15-2017, 05:30 PM   #3
cowgirl
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Tuned in for this one. :)
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Old 06-15-2017, 05:36 PM   #4
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I've decided to call myself a "Cookist".
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Old 06-15-2017, 05:41 PM   #5
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I don't take notes, I don't use a "recipe", My rubs are generally basic salt, pepper, garlic powder, and whatever else might be laying around that strikes me. wood is what I have, usually cherry, but could be any hardwood. Almost nothing tastes exactly the same, but it all tastes good, as I let the meat shine through.
I'm not a chef, just a cook, and as long as the food isn't thrown at me, I consider it a success.
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Old 06-15-2017, 06:01 PM   #6
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Picasso is that you?
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Old 06-15-2017, 06:04 PM   #7
16Adams
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Quote:
Originally Posted by KevinJ View Post
Picasso is that you?
No, Its Van Gough- please speak into my good ear.
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Old 06-15-2017, 06:04 PM   #8
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Quote:
Originally Posted by medic92 View Post
I've decided to call myself a "Cookist".
I like that.
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Old 06-15-2017, 06:10 PM   #9
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Quote:
Originally Posted by cowgirl View Post

Tuned in for this one. :)

Per our previous conversation. This one is going to get hit with Worchestishire and Cholula Green Chile Sauce. Then sit bottom of fridge for 36-48 hours turning occasionally. Then just KS-CBP and cooked with predominantly Mesquite chunks- (more than half Mesquite some hickory- maybe one chunk maple just to say I did)
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Old 06-15-2017, 06:17 PM   #10
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I await your next showing. I judge my cooking ability by my friends and families waist line.
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Old 06-15-2017, 06:32 PM   #11
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Yep, the concept is always the same but the things that matter are different every time. I never make a rub or a BBQ sauce the same.
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Old 06-15-2017, 07:43 PM   #12
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looking forward to your creation
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Old 06-15-2017, 07:46 PM   #13
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I'm thinking your more of my favorite artist... Jackson Pollock...
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Old 06-15-2017, 08:38 PM   #14
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Quote:
Originally Posted by 16Adams View Post
No, Its Van Gough- please speak into my good ear.
I hope you are wearing good hearing protection at the Shooting Range.
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Old 06-16-2017, 09:51 AM   #15
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Quote:
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Picasso is that you?
I think you meant "Picanha is that you?"
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