ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-16-2013, 11:55 PM   #16
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

And while you guys are having fun, any of you who make and love burnt ends, look in the mirror. If you drown brisket point chunks in BBQ sauce and braise them until tender, you might just as well use a crock pot for that too.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 09-17-2013, 12:10 AM   #17
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jeffturnerjr View Post
Why don't you just buy that stuff that comes in the tub. It's way easier.
My dog bite me when I tried to give her some of that Stuff once. Shes a BBQ snob too.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 09-17-2013, 12:58 AM   #18
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post


I just happen to have had some brisket point wrapped in bacon. As it happens, this is from my photo shoot of them.

The point was cooked until done. Slice into appropriate sized hunks, rubbed and then wrapped with bacon, it takes a few slices, then more rub and back into the smoker until the bacon is done. These are quite good.
You have my full attention.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Unread 09-17-2013, 05:40 AM   #19
Diesel Dave
Babbling Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

^^^ mine too.

That's some true pr0n right there
__________________
Join us in the Throw Downs for all kinds of fun!!
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

][][][%er

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 09-17-2013, 09:09 AM   #20
SmittyJonz
Quintessential Chatty Farker
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

That Looks Delicious !!!!!!!
SmittyJonz is offline   Reply With Quote


Unread 09-17-2013, 09:21 AM   #21
Fuddernutz
Got Wood.
 
Join Date: 08-15-13
Location: Avon Lake, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JONESY View Post
Boil it.

Hahahaha!! Only if you don't have a microwave!
__________________
BBQ ambassador and ninja - NBBD - Weber kettle 22.5 - Weber Genesis
Fuddernutz is offline   Reply With Quote


Unread 09-17-2013, 09:27 AM   #22
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post


I just happen to have had some brisket point wrapped in bacon. As it happens, this is from my photo shoot of them.

The point was cooked until done. Slice into appropriate sized hunks, rubbed and then wrapped with bacon, it takes a few slices, then more rub and back into the smoker until the bacon is done. These are quite good.
That looks amazing!
sliding_billy is offline   Reply With Quote


Unread 09-17-2013, 09:29 AM   #23
cpw
is One Chatty Farker
 
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
And while you guys are having fun, any of you who make and love burnt ends, look in the mirror. If you drown brisket point chunks in BBQ sauce and braise them until tender, you might just as well use a crock pot for that too.
What if I don't have a crockpot? Should I boil them?
__________________
________________
Superior SS1
Lang 84 Deluxe
UDS
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub & Superior Smokers
cpw is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:30 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.