|
07-22-2017, 08:44 PM | #676 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
|
Tonight i had some very nice pork chops from Hy-Vee and corn on the cob on the grill. When it's this hot, it doesn't take long for the food to cook.
|
Posts: 40,843
|
07-22-2017, 08:56 PM | #677 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
|
Dude it looked fine and if it was tasty then you done good. There are so many methods and ways to do brisket the key is the end result. I didnt mean to come off arrogant on my post on my smoke. I just do what works for me the end result is all that matters. Brisket at its expense is a meat you want to do what works. Id like to try beef clod but that would be one expensive smoke and fear of failure stops me. Steven Raichlen did one today on his PBS show and got me interested in this again.
|
Posts: 24,568
|
07-23-2017, 08:15 AM | #678 | |
Baba Ganoush
Join Date: Jan 2012
|
Quote:
|
|
Posts: 29,372
|
07-23-2017, 08:34 AM | #679 | |
Cast Iron Jedi
Join Date: Nov 2004
|
Quote:
What's his way? Hot and fast? That's how the PBC cooks. |
|
Posts: 35,253
|
07-23-2017, 08:47 AM | #680 |
Baba Ganoush
Join Date: Jan 2012
|
|
Posts: 29,372
|
07-23-2017, 09:22 AM | #681 |
Cast Iron Jedi
Join Date: Nov 2004
|
|
Posts: 35,253
|
07-23-2017, 09:31 AM | #682 |
Baba Ganoush
Join Date: Jan 2012
|
I think a smoke ring is overrated. People take it too serious, as long as it tastes good then that's all that matters. IMO a smoke ring is a presentation expectation while competing in competitions, it's not that serious to me.
Last edited by In58men; 07-23-2017 at 09:36 AM.. |
Posts: 29,372
|
07-23-2017, 09:34 AM | #683 | |
Cast Iron Jedi
Join Date: Nov 2004
|
Quote:
Yup. It's why I don't care about it anymore. I'm not doing competition here, I just want good food without having to babysit it or get up at 0-dark-30. |
|
Posts: 35,253
|
07-23-2017, 09:37 AM | #684 |
Baba Ganoush
Join Date: Jan 2012
|
|
Posts: 29,372
|
07-23-2017, 10:39 AM | #685 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
|
This x1000.. It's fun, but taste is king.
|
Posts: 115,914
|
07-23-2017, 11:19 AM | #686 |
Fish are scared of me
Join Date: Nov 2001
|
Bacon Cheesburger on a stick:
|
Posts: 40,415
|
07-23-2017, 12:36 PM | #687 | |
BAMF
Join Date: Apr 2004
Location: Your Face
|
Quote:
Sent from my SM-G920V using Tapatalk |
|
Posts: 27,207
|
07-23-2017, 02:31 PM | #688 |
Baba Ganoush
Join Date: Jan 2012
|
Yep just salt and pepper. I also used a Tiger Sauce mop, applied twice though. Myron Mixon uses a spritz of beef au jus with brown sugar. I'm going to try that.
|
Posts: 29,372
|
08-24-2017, 07:19 PM | #689 |
Diablo Negro
Join Date: Sep 2003
|
Homemade smoked salsa I put into some repurposed whiskey bottles. Good stuff! |
Posts: 69,506
|
08-24-2017, 08:41 PM | #690 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
|
|
Posts: 56,942
|
|
|