Porkchop

hey sanny...

well, at least you left b4 you were exiled, like SOME of us here what you cookin on currently, handler?

Breakfast Casserole 1# breakfast sausage 1/2# shredded cheese 6 large eggs 1 pint heavy cream 1 T prepared mustard 6 slices bread preheat kk to 350 deg, indirect. trim crusts off bread and cover bottom of casserole dish. brown and drain sausage and spread evenly across bread. cover meat with shredded cheese. set aside to cool a little. lightly beat eggs and combine with cream and mustard til uniform. pour over sausage/cheese/bread. dont worry if this doesn't completely cover the rest of the ingredients; it puffs up while baking. bake in kk til done, about 45-60 min. check center for doneness; should spring back lightly. toothpic inserted in center should be dry-ish. rest a few minutes, cut and serve. this is a basic recipe and is open to additions and changes. milk or half-and-half will sub for the cream easily. use whatever type of cheese or sausage you like. additions like mushrooms, green peppers, fresh jalapenos, or onions should be sauted first, to remove as much water as possible from them. too many succulent veggies can cause the royale (egg/cream mixture) to become too loose, and increases baking time. sliced jalapenos from the jar need no extra attention; neither does pace hot salsa also, before you throw this on the kk, allow it to sit for a few minutes if you can, so the bread can soak up some of the royale. 15 min is ok; overnight is better!

see, that's the problem with the ol' kk; just one shoulder seems so lonely all by itself in there. i don't feel like i'm really cooking doing less than a pair of butts on an overnite. looks nice deej!! we'll be seeing the obligatory "food porn" bbq sandwich shot soon! what's the sauce of choice today deej?

deej, what a riot! you gotta wait a few hours yet to light this firecracker, but you already got it loaded with charcoal! you are like a kid! i predict this thread will be growing quickly and be filled with pics in the next hours! party at deej's!!!

yeah, the bbq ninja has arrived!!! i know how good that feels, bro! about time the captain cheerleader finally scored! honestly, i can't WAIT to see the chow you start pulling off this bad boy! much love! :smt027 :smt027

firemonkey, thank you for the addition to bbq nomenclature! somebody add this to the list: ABT BGE ECB POSK WSM i move FM be given credit for this worthy addition! oh, and nice steaks, curly!!!

i SO wish i could say something similar on a daily basis! too funny! hard to believe that something like this actually got said, but i guess i can fantasize

sanny, we ever meet, i'm gonna hand you a bottle of the BEST commercial sauce available! OPEN PIT! second place (i KNOW i'm gonna get abused for this one!) ARBY's sauce!

curly is my hero. words fail me.

and they're off...

well, you just seem to me to be quite a wet-blanket; a buzzkill if you will. stodgy even. dull. in retrospect, i guess this explains your penchant for pink caddies...

promises, promises... chips dips chains whips

y'know, i hate to hijack this thread, but how about those awesome side tables??? just kiddin'! i appreciate deej's efforts at keeping our treehouse spic and span, as i'm sure others are searching this site for LEGITIMATE information. yay deej! you missed a spot...

dude, just now noticing you are a cheesehead!! looking like forces are a gathering in the ol' midwest... pretty soon, we'll have enuf for a komodofest! i'll bring the giant lizard!

hey, the OWNER was the one posting pics of the daughter! he started this, so i can't see that we're hijacking the thread ok, maybe a little, but its dennis' fault, so i dont feel bad about it!

i guess you already know from trouble, having been sent thru the ringer twice! i'm not too worried tho; i'm thinking of giving suitors a "free lesson" in ju-jitsu b4 any sort of date, just so he knows what's waiting for him should my daughter come home past 8:30!

no way she's a prototype! prototypes are typically flawed; she's flawless! it kills me how much she reminds me of my little girl!

it's a matter of perspective... in the asylum, it's the doctors that are "odd".

funny; didn't think you'd be able to HEAR dennis being slowly wrapped around that little girl's finger! i can hear it from IL... she's a doll!

truer words were never spoken. but, as far as internal temps go, its not JUST an internal temp we are looking at... time has a function as well. that is to say, the instant that your brisket hit an internal of 190, the connective tissues did not liquify. they need time for that. that's why typically, there's a plateau internal temp that brisket hits and remains at while the collagen absorbs heat and breaks down. but, by applying too much heat, you can force the internal temp of the brisket thru that plateau stage, and reach a so-called "finishing temp" w/o having given the collagen the opportunity to break down. so, it may have been "over temp", but wrap it up, and let it sit long enough for that temp to break down your collagen, and it may be a different story. maybe. see, that's why brisket is so ornery. you just do a flat, and the internal rises too fast to allow the collagen to break down properly. you do a whole brisket at the same temp, and the extra mass keeps the internal from going up too fast. adding fat (bacon!) to the top of the flat will help some, but more because it's gonna add mass and protect the up-side of the brisket from the cooker environment. by the time your 6-or-whatever hours of cooking is up, the actual water from both brisket and bacon is long gone, and you are counting on the gelatin/water that comes from the breakdown of the collagen to bring moisture to the meat. the bacon doesn't "keep moisture in", but is more like "fat armor". of course, this is all me just "supposin"... get AB to hold forth on this topic and we'll all learn something; that guy is awesome!

this may sound weird but... sometimes, the reason yer brisket is dry is b/c you haven't let it cook enough... once you get the connective tissues to break down, it "bastes" the meat from inside. so, 6 hours in, leather, 8 hours in, tender vittles. not saying that's the case with your cook, but could be from the sounds of it. next time if you pull a dry brisket, hotbox it for a few hours and see if it don't improve... that doesn't mean you should skip the bacon...

it was dark. that's my story and i'm sticking to it!

i remember when me and my son had to do this. ick. way too much work, and i had an appliance dolly to help. uncrated on the grass, and used the remains of the crate as a ramp from the grass to the patio slab. worked ok. didja find the crowbar in the crate before you got started? i didn't that was a bear!