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Dr. Walrod,[p] The grain on beef is the strands of muscle. You want to slice across them. Not too thick and on the bias (45 degree angle from top to bottom.[p]
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Celtic Wolf,
So, am I understanding you that I should cut the meat horizontally(sidways), if the grain is up and down?
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Celtic Wolf,
Make sure you pay attention on the tri tip because the grain changes.
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I'll give it a try. This is a brisket but grain applies.[p]The grain is at approx 1-2 o'clock. Cut the opposite.[p]Mike
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Car Wash Mike,
So am I correct to think I should with that example start at the bottom right of the picture and cut at a 45 all the way up to the upper left of the brisket?
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Dr. Walrod,[p] The grain will be horizontal, you will be cutting vertical at a slight angle
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Dr. Walrod,[p] no cause the grain will change.
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Dr. Walrod,
An easier way is cut perpendicular to the grain (i.e. at a 90 degree angle relative to the grain direction)
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Dr. Walrod,
Do this. Cut a few slices off. If it is tough, change the angle.
Without seeing the cut it is tough (no pun) to say. Good luck,
Hope you pulled around 125-135.
Mike
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Car Wash Mike,
Thanks for the help, I haven't cooked it yet will start it in about an hour, just wanted to get the idea of cutting it in my head to save some time. Thanks again for all of you and everybody elses help, Mike need to meet you sometime, I live in Olathe.
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Dr. Walrod,
If you might have Saturday off on the 15th. I will be having a Customer Apprecation Day in Greenwood between 9-3.
Stop buy about 2:30, I'll save some ribs and try to help.
Eggfoot will be helping as well.
KC eggfest is going to be great.
Mike
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Car Wash Mike,
Do you we have a date for the KC eggfest? I'll try to make it by on Saturday, don't know what the boss has planned for me.
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Dr. Walrod,
Eggfoot and I will talking about that Saturday. We are thinking mid May.[p]Mike
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Car Wash Mike,[p]That's when the Texas one will be.
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Jeeves,
You sure?[p]Mike
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Picture from thirdeye[p][p]Dr. Walrod,[p]Like other's said, it's preferred to cut it at an angle. If you were cutting right-handed, I would cut from somewhere around the 11 o'clock position. It doesn't have to be perfect.[p]Thickness is usally about the thickness of a pencil.[p]If you have time, spear it with some garlic.[p]Thirdeye's GREAT recipe[p][p]Another Link[p]
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Jeeves,
I am interested in the water bath procedure. What do you know about it and where did you read about it. Are there any concerns about it being out of the 40-140 temp range? Thanks
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Dr. Walrod,
Tried to send you ab email but your address on your profile doesn't work.[p]David Letts
Letts-Do-It
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**** Barnhart,[p]That's in thirdeye's recipe - He frequents the forum, so you may want to bounce the status of this via the forum.[p]-Jeeves
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Letts-Do-It,
jasonwalrod@sbcglobal.net
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