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Thread: Good steel and BBQ- more fustration

  1. #21
    Quote Originally Posted by Bear_Blade View Post
    Sweet! Man, I gotta give you props, that brisket looks fantastic! I got a rib rub recipe from you a while back, it has been my goto since I got it.
    Wonderful to hear! I love BBQ and sharing rubs and sauces is almost as much fun as eating it.

  2. #22

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    Quote Originally Posted by Jim View Post
    BBQ is a technique that takes large and tough chunks of meat and cooks them at low temperatures for many hours,utilizing wood smoke as well as heat. The internal temps of a brisket when done are 195-205 which leaves it butter tender.

    Do not confuse grilling with traditional BBQ
    ah, i see. never met anyone who smokes. we just bake (roasts) or grill (steaks) with our bbqs

  3. #23
    Senior Member
    chazmtb's Avatar
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    I was going to post my brisket when I got home. But Jim posted his pictures, and now I feel a little inferior.:o

  4. #24
    Quote Originally Posted by UnConundrum View Post
    Dave, that's not rare meat.... that's a smoke ring

    Ha Ha Ha

  5. #25
    Engorged Member
    El Pescador's Avatar
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    Ever thought of sharpening with just a 500 grit stone? A suji w/ micro serrations would probably work great!
    Pesky

  6. #26
    My god do I want to eat that.

  7. #27
    When I slice my brisket I flip the packer over so that the fat side is up. I trim the fat from the point then and slice from that side. This also helps me make sure I'm cutting against the grain. Fat off = visible grain. I usually have enough cutting momentum by the time I hit the bark that there is no problem slicing through. Because I have to deal with presentation I feel that slicing on the bottom side help me avoid any problems. Then I cut what's left of the point, once I have enough slices, into burn ends.


    Pork shoulder:


    Ribs (mine aren't quite as dark as yours):

  8. #28
    i got a good idea jim....don't make it so crusty!.....problem solved....just boil or stem that brisket!.....ryan

  9. #29
    Quote Originally Posted by sudsy9977 View Post
    i got a good idea jim....don't make it so crusty!.....problem solved....just boil or stem that brisket!.....ryan
    Banished..... to the room with boiled ribs with you!

  10. #30
    Quote Originally Posted by Jim View Post
    Banished..... to the room with boiled ribs with you!
    Can we ban him?

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