Sanny

Might have been brisket from Hell, but it sure looks juicy. Overall a success, do you think? Would you make the same "mistakes" again next time?

Re: Back home.. That's why they make benedryl. Saved more than one jet lagged night for me, that's for sure.

Just me, or does this guy give any of you the creeps? lol

Now that favorite cousins are out of Lawndale ( ) and bought their own place in tri-Taylor, or something like that (near hospitals), might be time for me to take a visit to Chicago, too. Hmm...

Re: Touch trumps reason

Well, dunno. I DO know that my last low and slow (two boneless butts in a K5) at 225 range took close to 24 hours to cook. Yup, took over an hour to get up to steady heat, and I started by lighting only a couple places (with wax/sawdust fire starters). Like you, once coals were lighted I set the dampers to the final temp settings, and walked away. I think even a few degrees more (250 and above) shortens the cook considerably. Just my opinion. But think about it - at 225, the fire's not that much hotter than the 190 or thereabouts final temp of the meat, right? Tasted good, though, and everyone was happy. Even had some recipe requests! Go figger.

Re: Snuck into the country.. As it should be, Daddy! That's what little girls are for.

No kidding, Trish. Did you REALLY buy 264 lbs of tri tip? Even in smaller pieces?? Wow... That's a HUGE amount of meat!!!

If that's a 264 lb tri tip, that plate's gotta be HUGE!!!

A thing of beauty! Amazing what a difference even a small change can make, isn't it?

Hey, Larry! Do I recognize you from Somewhere Else? Welcome! I'm cookin on a K5, just so you know you have company.

Oh yeah, you do. You have no idea where that thing has been. Well, THAT I'd surely wrap, if I were doin something other than just LOOKIN at the fella. But I meant you din't have to wrap him back up in the towel. But it's all just a fantasy. He'd open his mouth to speak, and the illusion would be shattered. Shhh, no need to talk, dear...

What Speedo? He don't need no stinkin Speedo! Could I have one of those, to go, please? You don't need to wrap it.

Yah, but what if the onion weighs more than the dressed rabbit? Hmm...

Nah, that's just an allergic reaction to your rabbits. Which, by the way, would make quite an interesting pastrami... Hardly any meat on 'em. Fur and all, they're 3 lbs. each. Hardly a bite. But you're right about one thing. I'm screaming allergic to them!

Oooh! Good luck healing from surgery! I think some good ceramic-made Q is exactly what you'll need to help the healing process.

:cheer: YAY for Cozy!! Wheeee!

Remember. It's never about how you feel. It's how you LOOK! Do you LOOK like a pushy pain in the butt?

The Fun Police Don't forget permits. Department of Health. Whether you can cook food for commercial use in a home cooking environment, what sanitation certifications are needed, what insurance... Yup, there are always fun police...

Re: Back On Track

:cheer: Go! Fight! Win!

Couple of threads on this on this forum, I think. Maybe do a search. I think the smoke pot idea has something to do with burning off the gases, and leaving only the good smokey flavor from the wood. Your charcoal has all that stuff burned off already, right? It's just carbon stuff. Your chips have other stuff in them when they burn. So, if you make a smoke pot, then the other stuff gets burned or trapped or whatever, before it gets to the food. Bitter flavors. Only the smokey goodness gets on the food. I think the idea is to put holes facing in such a way that the smoke has to get through the fire to get to the food. Different smoke pots on here. Some are little tiny dutch oven thingies, about the size of a sugar bowl, made of cast iron, with holes. Or without holes. The people who do not have holes let the smoke sneak out between the lid and pot. The ones with holes sometimes seal up the pot (except the holes) with a flour/water dough/paste, to control how quickly the smoke escapes. Another style of smoke pot is more of a pipe with holes. A pipe with capped ends (threaded), and holes on the length. All the same idea. There are commercially made ones, or home made ones. Someone posted a link to a commercially available one, with many available flavors of wood to go in the little pot. When the smoke pot or pipe is opened at the end of the cook, usually all that is left is charcoal - toss it on your cook for next time.