Improtent BGE Brisketchat
grubber
now I venture into the hallowed land of brisket on the Big Green Egg. 11
pound market trimmed, chili powder/black pepper/cayenne/cumin/garlic powder
rubbed - going on tonight for feasting tomorrow. I've done briskets before
on a 55 gallon drum smoker and well cured oak logs, with purty good results.
Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge masters
out there? Or any of you other idots?
Alan Mundy
news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com:
If your fire is low enough (250 and below, in this case), it is almost
impossible to overcook brisket.
--
Alan Mundy
"I don't know.. the .sig is okay.. definitely accurate.. though you might
want to put the description of yourself AFTER your name.. like:
'Alan Mundy -- cluefsck' HTH." - PFC Slick
Jim Weeks
"Alan Mundy" <idontwan2kn...@cs.com> wrote in message
news:Xns91DB21B68FEE5i...@130.133.1.4...
> "grubber" <madey...@swbell.net> wrote in
> news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com:
>
> > OK. Warmed up with various chickens, turkey, ducks, steaks, chops etc,
> > but now I venture into the hallowed land of brisket on the Big Green
> > Egg. 11 pound market trimmed, chili powder/black
> > pepper/cayenne/cumin/garlic powder rubbed - going on tonight for
> > feasting tomorrow. I've done briskets before on a 55 gallon drum
> > smoker and well cured oak logs, with purty good results.
> >
> > Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge
> > masters out there? Or any of you other idots?
>
> If your fire is low enough (250 and below, in this case), it is almost
> impossible to overcook brisket.
>
you say you have done briskets before...if so, why on earth
would you ever do another one?
jpw
Alan Mundy
news:timn8.54152$Dv6.2...@typhoon.austin.rr.com:
Dude, harsh but accurate.
Brisket is good, but ribs and prok dominate like FSU vs. VaTech.
grubber
As I breakfast on a fine slab o meat that Kreuz' would bow down to, I say
THIS IS TEXATH BY GOD, NAD HERE WE BBQ BEEF. This is no Bill Miller, bone
dry, desperately needing sauce, destined for manwiches brisket, this is
manna from Austin.
(Although if HE Butt ever sells Boston Butt at a reasonable price, I will
stealthily toss one on the egg. $2.99/lb is not a reasonable price for an
item that is >75% fat and bone)
Alan Mundy
news:1Wmn8.2837$WA7.97...@newssvr11.news.prodigy.com:
Pork fat rules. HTH.
> (Although if HE Butt ever sells Boston Butt at a reasonable price, I
> will stealthily toss one on the egg. $2.99/lb is not a reasonable
> price for an item that is >75% fat and bone)
Yes.
I get my butts for about $1.89 a pound.
For $2.99 I can have steak.
Jefferson N. Glapski
news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com...
> OK. Warmed up with various chickens, turkey, ducks, steaks, chops etc,
but
> now I venture into the hallowed land of brisket on the Big Green Egg. 11
> pound market trimmed, chili powder/black pepper/cayenne/cumin/garlic
powder
> rubbed - going on tonight for feasting tomorrow. I've done briskets
before
> on a 55 gallon drum smoker and well cured oak logs, with purty good
results.
Why'd you get it trimmed????
> Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge
masters
> out there? Or any of you other idots?
Yep.
Use chunks, not chips.
Rub:
4 tbsp salt
2 tbsp brown sugar
2 tsp dry mustard
2 tsp onion powder
2 tsp garlic powder
2 tsp basil
3/4 tsp coriander
1/2 tsp savory
1 tsp black pepper
1/2 tsp cumin
Mop (every 1/2 hr):
2 bay leaves, ground up (remove the stem, and only use the leaf)
2 tbsp of rub above
1 lb diced bacon, preferably smoked
1/4 c onion diced
1/4 c garlic minced
1/4 c celery minced
4 bottles beer
1 tsp dry mustard
1 tsp black pepper
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp soy sauce
2 tbsp cider vinegar
tabasco to taste
worcestershire to taste
(optional: blend this shit to take out all the chunks)
Sauce 1:
4 tbsp olive oil, first press
1/2 c. onion
1 lb bacon diced (preferably smoked)
1/2 c. garlic chopped
60 oz. crushed tomatoes
1 1/2 c. brown sugar
1 1/2 c. molasses
6 tsp coffee
2 c water
1/2 c. dijon mustard
1/4 c. worcestershire
tabasco to taste (I might be talking about a half cup here, BTW)
dill, above rub, cayenne, cumin, basil, oregano, dry mustard, celery salt to
taste
(I vary the sweet (sugar and molasses) with the bitter (coffee) and hot
(tabasco, cayenne) according to my taste.)
Cook the onion, garlic, bacon for a couple of minutes. Add tomatoes and
simmer for 8. Add everything else and simmer for a half hour. Let this cool
and then stick in a blender and liquify that sumbitch. If you are a dumnass
like me, you will stick it in the blender hot, it will rise to the top of
the blender, scorch your hand and cause one hell of a mess.
Sauce 2:
http://bbqcentral.hypermart.net/amregions/texas.html
Tejas Blackjacks II and IV ....I vary the sweet, bitter and hot parts to my
taste.
--
Jefferson N. Glapski
http://pwp.ibl.bm/~jng
WE ARE . . . PENN STATE!
Jefferson N. Glapski
> news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com:
>
> > OK. Warmed up with various chickens, turkey, ducks, steaks, chops etc,
> > but now I venture into the hallowed land of brisket on the Big Green
> > Egg. 11 pound market trimmed, chili powder/black
> > pepper/cayenne/cumin/garlic powder rubbed - going on tonight for
> > feasting tomorrow. I've done briskets before on a 55 gallon drum
> > smoker and well cured oak logs, with purty good results.
> >
> > Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge
> > masters out there? Or any of you other idots?
>
> If your fire is low enough (250 and below, in this case), it is almost
> impossible to overcook brisket.
This is false. I have overcooked briskets at 200. Of course, it helps to
have a small brisket and a forgetful memory.
Alan Mundy
news:3c9e19ae$0$23217$724e...@reader2.ash.ops.us.uu.net:
How many days was it on?
Jefferson N. Glapski
> "Jefferson N. Glapski" <jngW...@PENNSTATEibl.bm> wrote in
> news:3c9e19ae$0$23217$724e...@reader2.ash.ops.us.uu.net:
>
> > "Alan Mundy" <idontwan2kn...@cs.com> wrote in message
> > news:Xns91DB21B68FEE5i...@130.133.1.4...
> >> "grubber" <madey...@swbell.net> wrote in
> >> news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com:
> >>
> >> > OK. Warmed up with various chickens, turkey, ducks, steaks, chops
> >> > etc, but now I venture into the hallowed land of brisket on the Big
> >> > Green Egg. 11 pound market trimmed, chili powder/black
> >> > pepper/cayenne/cumin/garlic powder rubbed - going on tonight for
> >> > feasting tomorrow. I've done briskets before on a 55 gallon drum
> >> > smoker and well cured oak logs, with purty good results.
> >> >
> >> > Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge
> >> > masters out there? Or any of you other idots?
> >>
> >> If your fire is low enough (250 and below, in this case), it is almost
> >> impossible to overcook brisket.
> >
> >
> > This is false. I have overcooked briskets at 200. Of course, it helps
> > to have a small brisket and a forgetful memory.
>
> How many days was it on?
Not days. Hours. Told you it was a small brisket (2lbs.).
Alan Mundy
Two pounds?!
That's not a brisket, that's a tough steak.
grubber
Cat brisket
Jefferson N. Glapski
I do enjoy eating pussy...
Jefferson N. Glapski
Yeah, I know...but the butchers are mostly British here. The brisket here is
prepackaged vacupacked stuff from the US. The biggest one I've found is 3
lbs. 7 lbs would be prefect for me, because I go thru about that in a week.
lein
Tech's Academic Advisor for writing:
Do they sell bangers?
--
, ,
_______ P ("\''/").___..--''"`-._
_\ /_ `9_ 9 ) `-. ( ).`-.__.`)
\ / S (_Y_.)' ._ ) `._ `. ``-..-'
John Leinaweaver _..`--'_..-_/ /--'_.' .
jo...@boomercat.nospam.com U (il).-'' ((i).' ((!.-'
--- ------------------------------
Deb McKenna
>>>>>>>>OK. Warmed up with various chickens, turkey, ducks, steaks,
>>>>>>>>chops etc, but now I venture into the hallowed land of brisket
>>>>>>>>on the Big Green Egg. 11 pound market trimmed, chili
>>>>>>>>powder/black pepper/cayenne/cumin/garlic powder rubbed - going
>>>>>>>>on tonight for feasting tomorrow. I've done briskets before
>>>>>>>>on a 55 gallon drum smoker and well cured oak logs, with purty
>>>>>>>>good results.
>>>>>>>>
>>>>>>>>Any tips/advice/ridicule/yeller sauce recipes from the
>>>>>>>>rsfcking bge masters out there? Or any of you other idots?
>>>>>>>>
>>>>>>>If your fire is low enough (250 and below, in this case), it is
>>>>>>>almost impossible to overcook brisket.
>>>>>>>
>>>>>>
>>>>>>This is false. I have overcooked briskets at 200. Of course, it
>>>>>>helps to have a small brisket and a forgetful memory.
>>>>>>
>>>>>How many days was it on?
>>>>>
>>>>
>>>>Not days. Hours. Told you it was a small brisket (2lbs.).
>>>>
>>>Two pounds?!
>>>
>>>That's not a brisket, that's a tough steak.
>>>
>>
>>Yeah, I know...but the butchers are mostly British here.
>>
>
>
>
> Do they sell bangers?
>
>
>
DONUT FORGET THE MASH!
Deb
Ted Rathkopf
as Notre Dame head coach for having put the following on his resume:
> "Jim Weeks" <jwe...@austin.rr.com> wrote in
> news:timn8.54152$Dv6.2...@typhoon.austin.rr.com:
>
>>
>> "Alan Mundy" <idontwan2kn...@cs.com> wrote in message
>> news:Xns91DB21B68FEE5i...@130.133.1.4...
>>> "grubber" <madey...@swbell.net> wrote in
>>> news:dtan8.2695$Rt3.89...@newssvr11.news.prodigy.com:
>>>
>>> > OK. Warmed up with various chickens, turkey, ducks, steaks, chops
>>> > etc, but now I venture into the hallowed land of brisket on the Big
>>> > Green Egg. 11 pound market trimmed, chili powder/black
>>> > pepper/cayenne/cumin/garlic powder rubbed - going on tonight for
>>> > feasting tomorrow. I've done briskets before on a 55 gallon drum
>>> > smoker and well cured oak logs, with purty good results.
>>> >
>>> > Any tips/advice/ridicule/yeller sauce recipes from the rsfcking bge
>>> > masters out there? Or any of you other idots?
>>>
>>> If your fire is low enough (250 and below, in this case), it is almost
>>> impossible to overcook brisket.
>>>
>>
>> you say you have done briskets before...if so, why on earth
>> would you ever do another one?
>
> Dude, harsh but accurate.
>
> Brisket is good, but ribs and prok dominate like FSU vs. VaTech.
>
I have not yet done a brisket, but I have done a about 4 pork butts on
the BGE, and they have, indeed, been DOMINATE.
--
Ted Rathkopf
Ted Rathkopf
as Notre Dame head coach for having put the following on his resume:
> "Alan Mundy" <idontwan2kn...@cs.com> wrote in message
I know it's not the usual place to buy meat, but my local super
walmart has good boston butt for $1.59/lb.
--
Ted Rathkopf
Jefferson N. Glapski
news:Xns91DBA64...@204.127.202.16...
I dunno. But if you don't prevent them, they will cut ribs into individual
ribs rather than leave a rack.
lein
Tech's Academic Advisor for writing:
>> >Yeah, I know...but the butchers are mostly British here.
>>
>> Do they sell bangers?
>
>
>I dunno. But if you don't prevent them, they will cut ribs into
>individual ribs rather than leave a rack.
>
How about the other food products. Do they fill pastries with unsweatened
cream (ODL)? Do you have to shake up the milk before you pour it? Blood
pudding? Do you get Yorkie bars instead of Hershey bars?
Jefferson N. Glapski
> "Jefferson N. Glapski" <jngW...@PENNSTATEibl.bm> was hired as Virginia
> Tech's Academic Advisor for writing:
>
>
> >> >Yeah, I know...but the butchers are mostly British here.
> >>
> >> Do they sell bangers?
> >
> >
> >I dunno. But if you don't prevent them, they will cut ribs into
> >individual ribs rather than leave a rack.
> >
>
>
> How about the other food products. Do they fill pastries with unsweatened
> cream (ODL)? Do you have to shake up the milk before you pour it? Blood
> pudding? Do you get Yorkie bars instead of Hershey bars?
1. What the fuck is unsweatened cream?
2. I donut drink sour milk, so I donut shake it. But, they have something
called "filled milk" which is a combination of real milk and powdered milk
and water. Once I learned about this, the funny taste of the milk went away.
3. There are Hershey Bars here, as well as the Cadbury bars. My empire for a
Charleston Chew.