mguerra
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Posts posted by mguerra
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The random distribution of lump shapes and sizes causes this. If you like, do a test cook with a basket full of briquets. You will probably get a much more even burn pattern since they are uniform in size and shape. You can try to arrange the lump for a more even distribution, if you want to take the trouble. I don't.
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I will expound a bit. The moistness and the texture of the meat is perfectly balanced. It's not as lean and dry as the flat on a brisket nor as fatty as the point. You get the rub all over the meat. On a brisket you don't get any rub on the internal surface of the flat nor the point, so when you split them, that surface of those two pieces is rub free. On the other hand it is a thick piece of meat so there is plenty of internal non smoked, non barked meat. I cooked it at 300 for the duration, it came out superb. How would it come out hotter and faster or lower and slower? You would have to experiment. Which I suggest you do...
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I'm glad to see someone else likes this method. Try one wrapped in paper and compare it to the foil wrapped, see what you think.
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So the cook ran from about 8 AM to about 4PM at about 300° the whole time. I got distracted fixing my mother in laws car and wrapped in paper at 180. Then at 190 I removed it from the fire and rested it for a couple hours. It came out super! About like a cross between brisket point and flat. I pulled it apart muscle by muscle and removed all the intermuscular fat and fascia. Then sort of chopped and shredded it. I really hate to admit that I might never do a brisket again, this is like the pulled pork of beef. It's basically the same cut, as a matter of fact. It's just insanely good and easy too. The shred photo is about a quarter of the whole piece.
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Here is one of the original descriptions from way back. Of course we don't use the Weber protocols exactly but the Weber Virtual Bullet site is FULL of good info. And it has some great turkey advice...
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Driving through Gig Harbor one day a guy was out on the road doing one of those twirling sign advertising things. Out of curiosity I stopped and asked him what he was promoting. The Green Turtle restaurant. We were hungry for lunch so went in there. Lovely setting, excellent food, attentive staff. Absolutely a go to place if you ever meander through that town.
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It was some time ago when this came up so I thought to finally try it. 30 minutes ago I put a 15 pounder on the fire. The rub was Adams Steak au Poivre with a healthy dose of added cardamom, cinnamon, cloves and allspice. I'm not sure how I will cook it. Low and slow or maybe the brisket hot fast method. One thing I do know is that when it hits 165 it's going to get wrapped in paper. While I think it over, it's running at 250. I want it done this evening so will probably hybrid cook it. Slow for a while to get some smoke and bark on it and then kick it up to 350 after the paper wrap. Stay tuned...
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It's French to me...
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That is super duper. What is your job?
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Well, it's not for me. Bland, blasé, milk toast are what come to mind. I wanted to like it, but the dipping sauce actually de-flavored my chicken. I prefer powerful, strong in your face flavors in my food and this isn't. Guinness or a double bock German for my beer, habanero on my corn flakes, dark roast Indonesian espresso, Ardbeg scotch, thick choking mesquite smoke on my beef, you get the idea... I do appreciate subtlety in some foods, true, but this stuff? It's less than subtle. Ya'll who like it, knock yourselves out and enjoy.
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I got it from Amazon, and, checking the pantry, I see I have two packets of the goo mix as well. The marinade was well within date.
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Just the marinade. I'll see if I find a date code on it; and look for some dipping goo.
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I'm going to have to try the Swiss Chalet chicken again. I didn't taste anything. Next time I will cook it with one unmarinated control piece to compare against.
That Leoville Barton was insanely good however, fully matured and balanced. A superb claret. As with spirits, since I don't drink a lot,I feel one should drink the best you can afford. And sometimes you will find ridiculous values from Bordeaux, most of my cellar are value items, with a smattering of high dollar stuff.
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Tornado central, keep your head down! And welcome.
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Where do you live in Texas?
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I'm slurping down some 1999 Leoville Barton while my first try at Swiss Chalet chicken is out back percolating along on the KK. Boneless skinless chicken thighs marinated about 5 hours. It smells super duper!
And listening to some Beethoven piano concertos...
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I shot a gender reveal firework show about a week ago for some friends of ours who are having a baby . It was about a 30 minute show but I only put up about the last four minutes of it on YouTube. If I can get some good editing done on the first part of the show I will put that up also.
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Hey Dave!
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Tony. One bottle of Midleton is less expensive than $500. of bourbon, but worth more! You might drop dead tomorrow. Buy a bottle and savor it little at a time. You won't regret it. You paid out the ass for a KK, right?
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I'll have a wee dram tomorrow night in solidarity with you!
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Oh I just saw this guys review on Amazon!
Verified Purchase
I purchased this fan as a replacement for the BBQ Guru 10 CFM fan. I soldered on the connector for the Guru and this fan works perfectly as a replacement. Whatever your purpose is, these fans work great with no issues.
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This should be an exact replacement:
The mounting screw spacing, width and length by depth measure exactly the same as my guru pit viper fan. You just have to get the polarity right. Test wire it and if it runs backwards wire it the other way, then make your permanent connection.
Ten bucks and free shipping!
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Actually I don't think any of those will work. I'm looking elsewhere standby...
Gig Harbor, Washington
in See A KK In Your Area
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Obsessed with pyrotechnician hobby... I'll get over it. I shot my city municipal firework show on the Fourth of July. It was a shit ton of work in the 100º heat, but what a gas!