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  1. IMG_0470.JPG

    IMG_0470.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  2. IMG_0466.JPG

    IMG_0466.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  3. IMG_0464.JPG

    IMG_0464.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  4. IMG_0459.JPG

    IMG_0459.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  5. IMG_0455.JPG

    IMG_0455.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  6. IMG_0454.JPG

    IMG_0454.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  7. IMG_0452.JPG

    IMG_0452.JPG

    • eh1bbq
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    • Album: Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
  8. eh1bbq

    Boneless Beef Shank?

    Hey all, Have a 4.5 lb hunk of beef labelled as "beef leg" by the butcher. After taking it of the butcher paper, it looks like what I would call a boneless beef shank. It's definitely not round as all the round from the cow was cut into steak (and promptly used for jerky). That being said...
    • eh1bbq
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    • Forum: Beef
  9. eh1bbq

    Reality TV - Brisket from a newbie's perspective

    It's actually very simple. Slicing thinner can cover up undercooked brisket (thinner meat is easier to chew). Slicing thicker will cover up overcooked brisket (thicker pieces won't crumble). Great little trick for home cooking. The problem with this thought in competition is that no brisket can...
  10. eh1bbq

    THROWDOWN!!!!!! ITS BACK

    Same. There goes my productivity for the day...
  11. eh1bbq

    Reality TV - Brisket from a newbie's perspective

    Personally, I MUCH prefer ribs that don't fall off the bone. The meat is completely overcooked and mushy at that point. It sticks to the roof of your mouth. It's terrible mouthfeel. Also, for the record, the KCBS really only suggests the pull test for brisket in it's judging criteria. No fold...
  12. eh1bbq

    How to tell if meat is cured before dehydrating

    Hey all, Sliced up a really nice eye of round 1/4" thick. 3 lbs against the grain and 3 lbs with the grain. See which the boss likes better. That being said, the recipe I used was as follows: 3 lbs eye of round, slice 1/4" thick 1/3 cup + 2 tbsp apple juice 1/3 cup soy sauce 1/3 cup...
  13. eh1bbq

    7 Dirty Truths about BBQ

    Anyone else read this?  Thoughts? http://firstwefeast.com/eat/dirty-truths-of-bbq/
  14. eh1bbq

    What's your occupation?

    IT Professional. Football obsessed. Wife is a chef.   I feel like there's a lot of IT people that do this....coincidence?
  15. eh1bbq

    FOLLOW UP TO MY JULY 5th BRISKET

    Hey, just wanted to say, I tried subbing parchment paper for butcher paper. It did not work. It doesn't absorb the fat like the BP does. Yes, it was unwaxed etc. but it didn't absorb the fat, and so I had a lot of dripping and running and flare ups. Made a hell of a mess in the cooker to be honest.
  16. eh1bbq

    Welcome!

    Welcome Larry!
  17. eh1bbq

    Overnight Brisket for Potluck @ Work?

    Thanks again all for the advice. Brisket turned out great! Everyone was happy and enjoyed it! Really stood out. 13 lbs out of the packaging, 10 lbs off the cooker when done, 1 lb left. Goes faster than you realize.... Was not 100% satisfied with the crust after wrapping it for 2 hours, BUT it...
  18. eh1bbq

    Brisket crust concerns? Urgent help?

    Thanks all. Got it sorted out. It was just a nice crust forming. Came out of the cooker like a meteor. Pretty sad state of affairs when the look of a proper crust makes you doubt yourself eh?
  19. eh1bbq

    Overnight Brisket for Potluck @ Work?

    Thanks everyone! So far turning out great! If you saw my other thread I had a concern about the crust being carbonized from fat dripping to coal and flames coming up but people have assured me everything is well! I am hoping this turns out great! It looks great and smells great so far. Thanks...
  20. Brisket crust concerns? Urgent help?

    Brisket crust concerns? Urgent help?

    • eh1bbq
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