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Some Briskets just can't be tamed
I usually sip a little Blanton's while cooking. If the cook is long enough a rusted drum barrel sawed in half with a smoke stack listing to the side starts looking pretty.- agaffer
- Post #3
- Forum: General Discussion
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Brisket Question
There is no rule of thumb. Less is better than too much is about the only rule. You only need it at the very beginning of the smoke so, don't keep putting it in through out the cook. If you use a good hard wood charcoal, like Royal Oak, you may find that the smoke from that is all that you need... -
Some Briskets just can't be tamed
My wife made some delicious sweet and spicy pickles this week. Nothing goes better with them than a Texas style brisket. I called around to the markets where I can usually get either a choice brisket or an Angus brisket. Only flats were available and I really like the fatty point. That meant...- agaffer
- Thread
- Replies: 15
- Forum: General Discussion
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NY Loin Roast & Red Potato Mash!!!
Yummy! That is an interesting way to make mashed or whipped potatoes. I am going to play around with that recipe tonight. -
Pork fat in BBQ sauce
I have used lard, and brisket trimmings in sauces that I made. Always for use that day and thrown out after a few days. No scientific evidence that they can't be kept longer but, don't want to find out the hard way by refrigerating them too long. In general, I didn't taste any difference between...- agaffer
- Post #2
- Forum: Sauces, Rubs & Marinades
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West Virginia Butt
"Tacticalories Candy Apple Whiskey BBQ" Don't know what it is but would buy just on the name alone. Tell us about it. -
Venison with Alabama White Sauce
Thanks. It was her first deer ever. Perfect shot.- agaffer
- Post #5
- Forum: General Discussion
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Venison with Alabama White Sauce
Thanks. Reading the recipe made me curious to try it then as I thought about it I was afraid that it would be just a pot roast.- agaffer
- Post #4
- Forum: General Discussion
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West Virginia Butt
How do the sauce it in W. Virginia? I can't say it out loud if my neighbors are around but, I don't like it the way we do it here in NC. -
How to decrease temp
Whatever you do, don't close the damper on the exhaust. Always leave that wide open. Looks like a nice smoker. My first smoker was an offset stick burner, big learning curve, at least for me.- agaffer
- Post #9
- Forum: Wood Smokers
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Venison with Alabama White Sauce
Anybody try the recipe in Big Bob Gibson's BBQ book? Deer have been hard to harvest this year and don't want to waste an entire hind quarters if it is not a good recipe. So far my wife has had the only success. I have had the book for a few years and it was a fun read but, never tried any of the...- agaffer
- Thread
- Replies: 5
- Forum: General Discussion
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You know you are redneck when........................
George Dickle Barrel Select, yum.- agaffer
- Post #19
- Forum: General Discussion
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You know you are redneck when........................
Your a better man than I. Between the cold and not being able to see cotton mouth snakes and alligators in the dark, looking for a floating flip flop was not a high priority. Did find it floating the next day along with the paddles. Net and fishing gear are history though.- agaffer
- Post #16
- Forum: General Discussion
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Brine or Inject?
You are so right. Avoid poultry that was brined or injected at the factory. And definitely ignore those pop up things. Make sure you are sober when preparing your turkey, otherwise you may forget to take out the bag of gizzards and the neck. Just saying what happened to a friend. -
Brine or Inject?
http://www.thesmokering.com/forum/viewtopic.php?t=1701&highlight=hurricane No need to experiment. Just follow the directions and if it does not come out just as expected, then you decided to experiment with what is already perfection. Just click on where it says Smoke Ring. Years ago it was a... -
Brine or Inject?
Like Harry Soo has often said, any aspect of BBQ can raise a 3 hour argument of what is best. So, be prepared for a lot of opposing views. I have not found that adding seasonings to a brine is worth the money and effort. Just a plain salt and sugar brine does the trick for poultry. From there... -
Tri Tip
At that price they had to be select grade. Personally, I would not buy Tri-Tip that is select. Too chewy.- agaffer
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Brine or Inject?
Definitely both. The brining is for retaining moisture during the cook, injection is for flavor, and in tougher meats it can be used as a tenderizer. For turkey you are just concerned with adding flavor. When I smoke turkey I keep it covered with cheesecloth up until about the last hour. Stops... -
