Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 481906 times)

CNS · « **Reply #2475 on:** March 27, 2015, 03:26:45 PM »

Quote from: Mikeyis4dcats on March 27, 2015, 08:44:16 AM

gonna try my hand at a brisket again this weekend, been a couple of years. What's your go-to rub?

I start with Jack Stack rub, add some onion chowder, add finely ground Cafe Verona coffee(starbucks), then line the grill with fresh parsley and put the brisket right on top of it (thanks AST!). I sometimes add dried parsley to the rub too.

XocolateThundarr · « **Reply #2476 on:** March 28, 2015, 11:36:27 AM »

Making the "sushi" today.

wetwillie · « **Reply #2477 on:** March 28, 2015, 12:25:40 PM »

Did you get 80/20 for good amounts of fat?

CNS · « **Reply #2478 on:** March 28, 2015, 01:03:14 PM »

Could easily get by with Sirloin or round since it is: 1. Wrapped, 2. Basted twice, and 3. Wrapped in bacon.

CNS · « **Reply #2479 on:** March 28, 2015, 01:03:45 PM »

Know when to say when (on too much grease).

CNS · « **Reply #2480 on:** March 28, 2015, 01:04:01 PM »

Friends don't let friends get diarrhea.

mocat · « **Reply #2481 on:** March 28, 2015, 01:54:21 PM »

CNS what are you rambling on about bud?

CNS · « **Reply #2482 on:** March 28, 2015, 02:03:58 PM »

The finer points of bacon and burger and gastronomy.

Tobias · « **Reply #2483 on:** March 28, 2015, 02:38:02 PM »

Quote from: alexander supertramp on March 21, 2015, 09:33:43 AM

nah, just a weekend with some peeps at a brewery, we rented a cabin next door

ast i initially glossed over the dates and thought you were cooking like 200lbs of glorious looking meats for like a dozen bros

cDubya · « **Reply #2484 on:** March 28, 2015, 03:16:05 PM »

Gonna be a great spring, just a bit of the half-hog we just picked up...

CNS · « **Reply #2485 on:** March 28, 2015, 03:26:58 PM »

That is going to be great. We did a half hog in the fall and other than the loin I am smoking tomorrow and the hams in the freezer, we are through it. We plan to do another one this summer.

Canary · « **Reply #2486 on:** March 28, 2015, 03:35:45 PM »

Quote from: XocolateThundarr on March 28, 2015, 11:36:27 AM

Making the "sushi" today.

Let SDK and me know how it went.

Mikeyis4dcats · « **Reply #2487 on:** March 29, 2015, 09:24:28 AM »

Brisket just hit 187. Won't be long now...

pissclams · « **Reply #2488 on:** March 29, 2015, 09:26:42 AM »

did you wrap it? let's see some pics. be sure and wrap it and let it rest for an hour or so before cutting into it.

Mikeyis4dcats · « **Reply #2489 on:** March 29, 2015, 09:27:52 AM »

Quote from: pissclams on March 29, 2015, 09:26:42 AM

did you wrap it? let's see some pics. be sure and wrap it and let it rest for an hour or so before cutting into it.

No wrap. Will rest, will make burnt ends.

pissclams · « **Reply #2490 on:** March 29, 2015, 10:15:46 AM »

i usually don't wrap mine either

CNS · « **Reply #2491 on:** March 29, 2015, 11:19:16 AM »

Started a brisket a little when ago.

Putting a loin on in a few hours. Going to cut it along the middle of the top longways and fill with peaches, jalapeño, and cover with bacon. Have done this with apple, onion, and bacon, but not peaches yet. Pretty excited.

SdK · « **Reply #2492 on:** March 29, 2015, 11:21:25 AM »

Sounds delicious. Can't wait to hear how it turns out.

CNS · « **Reply #2493 on:** March 29, 2015, 11:26:04 AM »

Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.

Mikeyis4dcats · « **Reply #2494 on:** March 29, 2015, 11:26:28 AM »

almost 19hrs.

Start of the burnt ends.

Mikeyis4dcats · « **Reply #2495 on:** March 29, 2015, 11:28:07 AM »

Quote from: CNS on March 29, 2015, 11:19:16 AM

Started a brisket a little when ago.

Putting a loin on in a few hours. Going to cut it along the middle of the top longways and fill with peaches, jalapeño, and cover with bacon. Have done this with apple, onion, and bacon, but not peaches yet. Pretty excited.

sounds delish. mango would be great too.

I love grilled peaches with balsamic and blue cheese.

SdK · « **Reply #2496 on:** March 29, 2015, 11:28:48 AM »

I'm glad I found these threads. So much good food.

SdK · « **Reply #2497 on:** March 29, 2015, 11:31:26 AM »

Quote from: XocolateThundarr on March 28, 2015, 11:36:27 AM

Making the "sushi" today.

How was it?

star seed 7 · « **Reply #2498 on:** March 29, 2015, 02:18:19 PM »

Quote from: CNS on March 29, 2015, 11:26:04 AM

Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.

my dad always uses a brandy glaze on pork loins. it's very delish

cDubya · « **Reply #2499 on:** March 29, 2015, 02:21:43 PM »

Quote from: libliblibliblibliblib on March 29, 2015, 02:18:19 PM

Quote from: CNS on March 29, 2015, 11:26:04 AM
Well, after reading mocat's whiskey syrup account of the bacon roll, I am thinking of glazing that thing towards the end.

my dad always uses a brandy glaze on pork loins. it's very delish

What about Chambord? Seems like a great fit for pork/bacon...