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BBQ wars


MiniCannuck
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Lol.  As someone from Australia when someone talks about BBQ'ing meat here they are saying that they will grab a steak or two, maybe some kebabs and go fire up the outside BBQ......

Maybe throw a couple of shrimp on the barbie?

 

 

 

God help me, I watched the whole thing... :lol:

 

~v

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So I saw something I'd not seen advertised before in the circulars this past week at Fiesta: pork brisket. Say what? Not too long ago, I heard about beef clod for the first time (the beef equivalent of the pork butt), and for some time now, HEB has been selling pork ribeyes (which are awesome on the grill). Anyway, I figure at $1.88/lb, it's worth trying the pork brisket, and it was even cryovac packed and frozen, so I didn't have to try to do anything with it this weekend. I guess the gaming group is going to get the treat of BBQ again for session soon.

 

I'll report back when I make it!

 

~v

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Pork brisket is pretty much just a deboned picnic ham. They dry out faster than other cuts of pork because they are so lean. It's good, but I prefer the bone in version. But, you are from brisket country. So, you'll probably like it.

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Interesting, rg, as it looks *nothing* like a pork picnic. It looks a whole lot like ribs, without the bones. Plenty of fat, with good intramuscular. I'll also snap some pics of it when I finally get it ready for the smoker.

 

 

If you die can I have your bones?

 

From my corpse? Sure. My collection of minis? Those are spoken for. :;):

 

~v

Edited by Shakandara
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I should take some serious notes from this thread. I have a decent smoker (a 3 in 1 style that has produced great food in the past) that I inherited from my Dad, who was an amazing cook and grill master, but I never really had the chance to hone my skills before his accident. Since then, I have been nervous I would ruin an expensive cut of meat.

 

I tend to grill instead of smoke. Any tips to push me over the edge to try this weekend?

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I think people want to make good BBQ more complicated than it is.  Its just a fatty piece of pork cooked really slow until it is ridiculously tender.  smoke is good for this but you can make damn good bbq in your oven even.  I use salt and fresh ground pepper to season it and then a simple sauce at the end.  Its all about taking the time to cook it low and slow.

The drool zombie approaches Dontfear with a low moan of desire.

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I should take some serious notes from this thread. I have a decent smoker (a 3 in 1 style that has produced great food in the past) that I inherited from my Dad, who was an amazing cook and grill master, but I never really had the chance to hone my skills before his accident. Since then, I have been nervous I would ruin an expensive cut of meat.

 

I tend to grill instead of smoke. Any tips to push me over the edge to try this weekend?

Start with inexpensive cuts of meat, like a whole chicken.  If you have a chest freezer, save some money and buy a quarter or half of a critter.  Make sure you have good thermometers in your smoker.  One for air temp, one for meat temp.

 

One of my good friends locally has started competing over the last couple years for grilling and smoking.  He loves this site: Amazing Ribs.  I find it a lot of fun and quite informative when I have bounced around it.

 

And don't feel bad, I am even worse.  I have an awesome smoker, and haven't gotten around to using it.  It's something that I plan to really start using properly this spring, now that I have time to be around during the evenings, so I can smoke something all day, and then actually eat it for dinner.

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