bri134

Re: Pallet to central jersey Central Jersey is about 4-ish hours away. I'm fine with that

Re: Pallet to central jersey I would be interested in splitting a pallet. I'm in the DC area.

Re: CoCo on the BGE I'm in the DC area and on my last box from my last pallet share. I'd be interested in sharing one and am willing to travel to get it Refresh my memory how much it is?

So, I've recently had my first Restaurant Depot visit and needless to say it was a religious experience. I found whole flatiron steaks, well I guess they're more like flatiron roasts. The one I bought was 7 lbs. Love flatirons, the fam loves them, one of my top 3 fav cuts from a cow. My question is does anyone know of an easy-ish way to get around the vein of gristle/silverskin that runs the length of the roast without cutting it into individual steaks? I like cooking them whole. I was thinking of maybe cutting around it while raw? Anyone have any experience/advice on this awesome cut of meat?

Re: Review: 2011 KK CoCo Charcoal - it's amazing. I noticed the exact same thing Tom, I tapped it this afternoon to see if it was just ash, when it didn't disintegrate I picked it up. Still had a good amount of weight to it. I can't wait for the Whiz's review; this, IMO, is a really amazing product.

I cooked with this stuff for the first time yesterday and I've got to say, it's amazing. I feel so spoiled, going back to regular lump will be so... depressing Got a mind to order an entire pallet and keep it all to myself.

Re: Not Bragging- Really! LOL - if I cook out tonight Ill use some and post a quick review. I'm actually surprised at how long they are, for some reason I thought they'd be shorter.

Re: Not Bragging- Really! Right on, PM already sent after doing some digging. Believe it or not, grilling/smoking during winter months is how I sold the wife on buying a KK. Thankfully she appreciates outdoor cooking enough to indulge buying one

Re: Not Bragging- Really! Yeah the gazebo was pretty cool. Got me thinking about doing something similar. What do you do for yours during the winter? Cover? I just moved to MD and bought my KK, so it'll be it's 1st winter.

Re: Not Bragging- Really! I made the very same drive today as well. Roads were a little dicey, no? Cant wait to use this stuff!

Re: Wash DC area pallet share I'm interested as well if time allows.

Re: High Temp Coffee Cardomom Brisket You bet I kept all of it. Got it chilling in the fridge so I can skim off the fat and make a BBQ sauce from the drippings. Any other fun uses for the drippings doc?

Bought a whole packer last week and came across the coffee/cardomom rub thread and decided to give it a try. This was also my first high temp brisket. Made the rub according to the recipe, marinated overnight. 335-ish for about 2.5 hours (168-ish in the flat). Pulled it off, into a foil pan tented with HD foil. Back onto the KK for about another 2-ish hours till it was probe tender. My thermopen read 210 FWIW. Pulled it off, rested for 30, separated the point and sliced the flat. Point back on for burnt ends (no pics of the point, it's gone already). The flat is great, very moist and succulent. Simply delicious, however I'd like to echo similar sentiments I've read here that a chuck roast is better than a brisket on multiple levels. As good as this was, I simply can't tell the difference between a brisket and a chuckroast, and generally chucks are a fraction of the cost. Maybe I'm just not doing my briskets right, I've never a brisket in the traditional Texas sense. Any any rate, here's the food p0rn.

Re: My Steak Technique Did this with some nice 2" ribeyes last night. The fam raved about them, don't think theyll let me cook steaks any other way from now on. Even my two year old asked for thirds. Thanks!

Re: Opening Day Babybacks Doc has it. Generally: Three hours on naked with just the rub. Two hours foiled. One hour naked again to set whatever sauce you had them foiled with. Modify based on your own taste/cooker/temps etc.. They take on all the smoke during the 1st three hours.