What do you do when you make something you like?

[foamheart]

 
I keep track too. It helps to remember what worked and didn't work.

Didn't work? I can't remember anything that wasn't delicious, some are just more delicious than others and I always blame those quart jars for that.

 

[disco]

 
Didn't work? I can't remember anything that wasn't delicious, some are just more delicious than others and I always blame those quart jars for that.

Well, Foamheart, most of us don't have the Cajun spirit in our blood and sometimes make less than stellar dishes. However, I am not surprised that is not on your resume. Keep smoking and posting.

Disco

 

[andybigwood]

Last week, I smoked my first piece of thick chuck steak(wrongly named in thread as a chuck roast), and I was so pleased with it as it was something I would happily serve to the general public.

However, I have since smoked another brisket that hasn't come out as tender as it should be -

It's when I dont get something as perfect as I think it can be, that makes me strive to want to do it again.

 

[bigwheel]

Hey Disco. Best of fortunes on the hobby. Us Texas boys don't know anything about Brats but did hammer out a few for some yankee pals. They claimed it was much better than what they got up North and make a person chunk rocks at Johnsonvilles. Try this link when you get bored.

http://www.bbq-4-u.com/forum/f32/bigwheels-lonesome-yankee-brats-5956.html

 

[disco]

 
Hey Disco. Best of fortunes on the hobby. Us Texas boys don't know anything about Brats but did hammer out a few for some yankee pals. They claimed it was much better than what they got up North and make a person chunk rocks at Johnsonvilles. Try this link when you get bored.

http://www.bbq-4-u.com/forum/f32/bigwheels-lonesome-yankee-brats-5956.html

I do love a brat and this is a perfect example of my conundrum. I make a brat I love:

http://www.smokingmeatforums.com/t/152078/passing-wind-estates-bratwurst

I could happily eat it for ever. On the other hand, there are many other great recipes that people recommend and I would love to try them too. So which do I make next time?

Thanks for recommending another recipe.

Disco

 
Last week, I smoked my first piece of thick chuck steak(wrongly named in thread as a chuck roast), and I was so pleased with it as it was something I would happily serve to the general public.

However, I have since smoked another brisket that hasn't come out as tender as it should be -

It's when I dont get something as perfect as I think it can be, that makes me strive to want to do it again.

I hear you on that one Andy. One of the most fun things is working to get it right!

Disco

 

[bigwheel]

Best policy is make what you like to eat..unless your some kinda pro doing it for money. If you like bland old yankee brats..knock yourself out. Real men eat Genuine Texas Hotlinks. 

 

Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.

 

[disco]

 
Best policy is make what you like to eat..unless your some kinda pro doing it for money. If you like bland old yankee brats..knock yourself out. Real men eat Genuine Texas Hotlinks. 

 

Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.

Thanks.