Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 480940 times)

ChiComCat · « **Reply #2025 on:** July 28, 2014, 10:01:35 AM »

I'm taking on a big ass brisket Wednesday. Right now I would say my record is 0-1-1 against the brisket. Will try to remember to take pics. The one I have doesn't look very fatty - I am concerned about this.

Emo EMAW · « **Reply #2026 on:** July 28, 2014, 10:12:38 AM »

Quote from: ChiCat on July 28, 2014, 10:01:35 AM

I'm taking on a big ass brisket Wednesday. Right now I would say my record is 0-1-1 against the brisket. Will try to remember to take pics. The one I have doesn't look very fatty - I am concerned about this.

A win here and you could get out of group play.

AST · « **Reply #2027 on:** July 28, 2014, 10:25:40 AM »

u got dis ChiCat

Shooter Jones · « **Reply #2028 on:** July 28, 2014, 10:43:14 AM »

Quote from: alexander supertramp on July 27, 2014, 06:00:33 PM

these are the small ones i'm pickling. i've always called them sweet peppers, have know idea what they are really called

I'm probably wrong, but would these happen to be peperoncini's? I say it, pepper-chee-knee, which is probably wrong as well. Only reason I suggest these is cause a CO hippie got mad at me for referring to them as sweet banana peppers one time, was a weird moment.

AST · « **Reply #2029 on:** July 28, 2014, 11:02:23 AM »

Quote from: Shooter Jones on July 28, 2014, 10:43:14 AM

Quote from: alexander supertramp on July 27, 2014, 06:00:33 PM
these are the small ones i'm pickling. i've always called them sweet peppers, have know idea what they are really called

I'm probably wrong, but would these happen to be peperoncini's? I say it, pepper-chee-knee, which is probably wrong as well. Only reason I suggest these is cause a CO hippie got mad at me for referring to them as sweet banana peppers one time, was a weird moment.

you know what, they very well could be, the problem is i just don't know. i just call them that becaause they are peppers and more sweet than hot.

pissclams · « **Reply #2030 on:** July 28, 2014, 12:09:04 PM »

Quote from: ChiCat on July 28, 2014, 10:01:35 AM

I'm taking on a big ass brisket Wednesday. Right now I would say my record is 0-1-1 against the brisket. Will try to remember to take pics. The one I have doesn't look very fatty - I am concerned about this.

12-13 pounds? you won't screw up a brisket as long as you keep that temp down in the 250 range and pull it when it hits the 190-195 range, you'll know when it's done when the thermometer slides in like butter in several different spots on the flat.

Cire · « **Reply #2031 on:** July 28, 2014, 03:54:26 PM »

Foil once the bark is good and dark

cDubya · « **Reply #2032 on:** July 28, 2014, 07:16:12 PM »

Is there any thread for foodstuffs other than grilling/smoking? The girlfriend and I have a great first year garden(lots of peppers/tomato varieties) going and that stuff isn't appropriate for this thread I imagine.

CNS · « **Reply #2033 on:** July 28, 2014, 07:18:32 PM »

There is a white midwesterners gardening thread.

If that doesn't work, start one up.

cDubya · « **Reply #2034 on:** July 28, 2014, 07:40:25 PM »

Quote from: CNS on July 28, 2014, 07:18:32 PM

There is a white midwesterners gardening thread.

If that doesn't work, start one up.

But I'm not a midwesterner.

lol

CNS · « **Reply #2035 on:** July 28, 2014, 07:54:11 PM »

I don't think we have a white denial thread.

cDubya · « **Reply #2036 on:** July 28, 2014, 07:58:54 PM »

Quote from: CNS on July 28, 2014, 07:54:11 PM

I don't think we have a white denial thread.

Noted. I may start that one at some point, but posted in the suggested thread. Thanks.

Carry on with the brisket talk.

Boom Roasted · « **Reply #2037 on:** July 29, 2014, 07:04:44 PM »

star seed 7 · « **Reply #2038 on:** July 29, 2014, 07:22:24 PM »

that bread is going to be soggy as eff

Boom Roasted · « **Reply #2039 on:** July 29, 2014, 07:33:06 PM »

Not at all. Turned them over to drip on corn. Crispy on all sides.

Spracne · « **Reply #2040 on:** July 29, 2014, 07:35:56 PM »

Corn? Boom, roasted.

jtksu · « **Reply #2041 on:** July 29, 2014, 11:23:42 PM »

Quote from: Spracne on July 29, 2014, 07:35:56 PM

Corn? Boom, roasted.

I always leave the husk on. Am I doing it wrong?

Boom Roasted · « **Reply #2042 on:** July 30, 2014, 06:31:36 AM »

I do it both ways. Since I was doing steaks I pulled off the husk so they would cook quicker. If I was doing brats or chicken I would probably leave it on.

jtksu · « **Reply #2043 on:** July 30, 2014, 12:21:23 PM »

Quote from: Boom Roasted on July 30, 2014, 06:31:36 AM

I do it both ways. Since I was doing steaks I pulled off the husk so they would cook quicker. If I was doing brats or chicken I would probably leave it on.

Any difference in flavor? In the husks just pretty much steams it...

Boom Roasted · « **Reply #2044 on:** July 30, 2014, 03:49:47 PM »

Not a ton of difference other than the no husk gets more grill flavor and burns a few kernels.

puniraptor · « **Reply #2045 on:** July 31, 2014, 04:49:07 PM »

i smelled a smell today that made me really crave a tasty burg grilled up on the grill

still craving it and have been all day

may have to make another trip out to ol rays

EMAWmeister · « **Reply #2046 on:** August 01, 2014, 12:30:11 AM »

Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.

I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.

The Big Train · « **Reply #2047 on:** August 01, 2014, 12:38:07 AM »

Quote from: EMAWmeister on August 01, 2014, 12:30:11 AM

Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.

I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.

mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.

EMAWmeister · « **Reply #2048 on:** August 01, 2014, 12:39:27 AM »

Quote from: The Big Train on August 01, 2014, 12:38:07 AM

Quote from: EMAWmeister on August 01, 2014, 12:30:11 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.

I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.

mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.

I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?

The Big Train · « **Reply #2049 on:** August 01, 2014, 12:50:35 AM »

Quote from: EMAWmeister on August 01, 2014, 12:39:27 AM

Quote from: The Big Train on August 01, 2014, 12:38:07 AM
Quote from: EMAWmeister on August 01, 2014, 12:30:11 AM
Ran out of propane tonight with chicken kabobs on the grill tonight. So steamed.

I've been sampling the different KC rubs on my grilling and so far I'm addicted to the Arthur Bryant's rub.

mainstream stuff is good, gotta venture out into non-mainstream and you can get some very unique flavors.

I definitely plan to, just had to start with some local favorites. What non-mainstream stuff would you reccommend?

I will be 100% honest, I have no idea what the good stuff is made of, BUT, I know what it tastes like, and it is true KC born.

Having been away from KC for a year, I lost my knowledge