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  #1921  
Old 6 March 2019, 16:51
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btq96r btq96r is offline
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Quote:
Originally Posted by billdawg View Post
awesome thanks. I've done the high heat/high sear in a cast iron skillet, but that smokes the house and the wife bitches like mad, lol
Yeah, I open the door to the balcony (I have an apartment) and run the stove vent on high when I high heat sear so the smoke alarm doesn't go off. Short of having a restaurant style broiler, it's really the best way to do it.

The real key is the thermometer being in throughout the process. Makes it super simple to get exactly what you want once you experiment a bit.
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  #1922  
Old 7 March 2019, 12:30
RangerJurena RangerJurena is offline
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more than one way to skin a cat.

The traditional "reverse sear" is the exact opposite process.

Slow cook until your internal is like 120. Then in a fired up skillet, cast iron or otherwise you sear both sides.
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  #1923  
Old 7 March 2019, 13:40
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Originally Posted by Expatmedic View Post
Got signed up for a Kansas City Barbeque Society Certified Judge class.

The judging is not paid, but I get to eat free Q all day.

https://www.kcbs.us/kcbs-classes/judge
I need all of the advice I can get for this class. Thoughts?

Thank you.
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  #1924  
Old 7 March 2019, 13:44
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Originally Posted by Expatmedic View Post
I need all of the advice I can get for this class. Thoughts?

Thank you.
For sure the poster above you could give you good advice.
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  #1925  
Old 7 March 2019, 16:28
Keganswar Keganswar is offline
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Originally Posted by Expatmedic View Post
I need all of the advice I can get for this class. Thoughts?

Thank you.
I took my class offered through KCBS last year. Take lots of notes, they are a great bunch of people and LOVE to talk anything BBQ. I really did learn a lot from the class. I got my judging cert because there is a massive shortage of judges on the East Cost anyway and I love BBQ anything. You get VIP creds for events and everything is free. So have fun at the class but the real fun starts afterward. I have judged 3 competitions so far and the other judges tend to take you under their wing when you're new. Just bring the passion for great flavorful BBQ and you will be good to go!!..
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  #1926  
Old 21 April 2019, 19:26
UncleTx UncleTx is offline
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15 lb brisket smoked over a little Apple and Hickory.
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  #1927  
Old 21 April 2019, 19:29
UncleTx UncleTx is offline
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ready to eat...

Last edited by UncleTx; 21 April 2019 at 19:35.
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  #1928  
Old 21 April 2019, 20:37
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Mingo Kane Mingo Kane is offline
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Mutherfucking magically delicious...
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  #1929  
Old 23 April 2019, 12:25
Janitor Janitor is offline
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The Chinese are now fucking with our bacon supplies. Nuke them. Now.
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  #1930  
Old 23 April 2019, 13:25
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The Chinese are now fucking with our bacon supplies. Nuke them. Now.
THAT...is an act of fucking war.
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  #1931  
Old 23 April 2019, 13:49
Keganswar Keganswar is offline
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Originally Posted by UncleTx View Post
15 lb brisket smoked over a little Apple and Hickory.
Look at the bark on that beauty!
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  #1932  
Old 23 April 2019, 14:34
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Look at the bark on that beauty!
Agreed...but ole Tex deserves a rousing nut punch, followed by a donkey kidney punch while he's down and squirming in pain--if he doesn't post the 'how to' on this'un. Ya know?
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  #1933  
Old 23 April 2019, 20:11
UncleTx UncleTx is offline
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Originally Posted by Mingo Kane View Post
Agreed...but ole Tex deserves a rousing nut punch, followed by a donkey kidney punch while he's down and squirming in pain--if he doesn't post the 'how to' on this'un. Ya know?
Glad you asked....

I buy prime, this was 16 lbs, trimmed the hard fat off to about 15 lbs. I seasoned with black pepper, kosher salt, and Earl Campbell's BBQ rub, all equal parts.

Used a vertical smoker(Weber 22.5" Smokey Mountain) with fat side down. Over charcoal, apple, and hickory chunks.
I pull it off around 198-202*F internal temp.(16 hrs at 220-240*F heat) ,,,most importantly when the temp probe goes through it like butter. Then I know the fat has rendered(This is the key to all BBQ).

I then wrap it and let it rest in the oven or cooler for 2-3 hours. This also softens up the bark, which is my favorite part.
I make chopped brisket with homemade BBQ sauce mixed in with it. I could get sick off this stuff. Love it.

Last edited by UncleTx; 23 April 2019 at 20:20.
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  #1934  
Old 23 April 2019, 21:34
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Quote:
Originally Posted by UncleTx View Post
Glad you asked....

I buy prime, this was 16 lbs, trimmed the hard fat off to about 15 lbs. I seasoned with black pepper, kosher salt, and Earl Campbell's BBQ rub, all equal parts.

Used a vertical smoker(Weber 22.5" Smokey Mountain) with fat side down. Over charcoal, apple, and hickory chunks.
I pull it off around 198-202*F internal temp.(16 hrs at 220-240*F heat) ,,,most importantly when the temp probe goes through it like butter. Then I know the fat has rendered(This is the key to all BBQ).

I then wrap it and let it rest in the oven or cooler for 2-3 hours. This also softens up the bark, which is my favorite part.
I make chopped brisket with homemade BBQ sauce mixed in with it. I could get sick off this stuff. Love it.
God-like...your gonads are safe.
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  #1935  
Old 23 April 2019, 23:10
Janitor Janitor is offline
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Quote:
Originally Posted by UncleTx View Post
Then I know the fat has rendered(This is the key to all BBQ).
Collagen, actually. Fat renders at 120-130 degrees, while collagen denatures at 140 degrees, and melts/is converted to gelatin from 160 to 180 degrees. The conversion of collagen into gelatin is what (1) causes the brisket to fall apart, as the epimysium, perimysium, and endomysium are all destroyed within that temperature range, and (2) gives the meat a silky texture.

And smoking a brisket fat side down is heresy.
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  #1936  
Old 24 April 2019, 00:45
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Originally Posted by Janitor View Post
The Chinese are now fucking with our bacon supplies. Nuke them. Now.
Seems like itís already started at the Commissary here. I paid $5+ for a pack last week. And not even good bacon, either, just regular thick cut Oscar Meyer.
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  #1937  
Old 24 April 2019, 01:34
Stretch Stretch is offline
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Slightly on/off topic:

Based on this data in 2018, IA was #1 and NC was #2 in head count.

https://www.statista.com/statistics/...hogs-and-pigs/

The part I am missing is why we are sending China pork meat, unless it’s wrapped in the fact they purchased Smithfield Foods back in 2013. My guess, based on the floor sweeper’s link, is China is exercising some ownership rights.
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  #1938  
Old 24 April 2019, 09:01
Janitor Janitor is offline
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^^China has high demand for pork products, and a swine flu epidemic has forced them to kill a bunch of their own pigs to contain it. Ergo, their domestic supply is down, and we are capitalists who will sell to the highest bidder. Really, it’s pork futures that are up, which means they’re placing orders for delivery in 90+ days.
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  #1939  
Old 24 April 2019, 09:31
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Here's my Prime Rib recipe I've used in the past at Christmas time

Prime rib


Prep for prime rib
This is a lengthy process so break out a bottle of good bourbon. Makers Mark, Knob Creek, etc.

1-Start with a good shot of bourbon
2- Rub olive oil all over prime rib
3-Use paper towel roll to wipe up Ĺ the bottle you spilled on counter and floor
4-Take a drink of bourbon
5-Sprinkle prime rib rub (be generous) on and work in
6-Scrape rub off as you made a mistake and accidently covered your expensive meat with mustard powder
7-take 2 shots of bourbon
8-Send wife to store for rib rub
9-take shot of whiskey
10-put meat looking thing in pan and take shits a stuff out of that now Ĺ empty bottle
11-kick dog away from roast that you just dropped on floor because it was slippery with oil
12-wonder why you can’t read recipe directions. Darn cook books print soo small
13-look in liquor cabinet for more booze
14-take shot of 7 year old bottle of yellow liquor you found in back of cabinet.
15-trip on stairs on your way up to the bathroom looking for burn ointment for your hand you burned on oven
16-wonder why this recipe is so long, hmm
17-take more shots
18-wake up to dog licking your face wondering why you are laying on kitchen floor
19-tell wife to call Pizza Hut, because you misplaced the roast
20- sleep until noon on XMAS and hear your wife tell the kids that daddy is ‘under the weather’

MERRY CHRISTMAS
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  #1940  
Old 24 April 2019, 09:33
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I picked up 6 packages of chorizo at the market last night. Once things slow down I can make my chorizo gravy on masa biscuits. The chorizo was on sale for .15 a package, I stocked up.
Masa bicuits with chorizo gravy and an over medium egg on top? Heaven.
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