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HDmstng

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  • Re: So The Dog Ate The Turkey

    Saw this on Alton Brown's Thanksgiving show the other day...Get a large cooler for the turkey, an aquarium pump, and fill the cooler with cold water.  Open the drain of the cooler so it flows into a large pot (you'll need to add some water to keep the level over the turkey) and put the pump in the pot.  Use the pump to recirculate the water back into the cooler.  You'll need to balance the flow out of the cooler vs the flow in from the pump to keep a constant volume, but the constant exchange of water will defrost the turkey very quickly.

    Another tip, in the pan with the pump, put a ruler so you can keep an eye on the water level.  Adjust the pump down slightly if it is filling too fast (paper clip should work) or use a piece of foil with a smaller hole in it than the cooler drain to slow down the water.

  • Re: Brisket Discussion: How to keep it from tasting like roast beef.

    YEMTrey said:
    This topic came up in  a separate thread so I decided to start a proper new thread to house it.  It was stated that someone cooked a brisket and it tasted like roast beef.  I've had this happen before with one of the briskets I've smoked as well.  For us non-Texans who haven't yet had the privilege of tasting Texas brisket, how does this happen, and how do you prevent it in future?  Thanks in advance!  @SGH  @cazzy @nolaegghead @Thatgrimguy and others.
    If you are looking for more smoke flavor, mesquite might be the ticket over oak.  It is strong though.  I've only done 2 briskets on my Egg though, and neither were roast beef tasting.  

    Where do you get your briskets?  Of the two I've done, one was from the butcher and was choice, the other was prime from Costco.  I made the choice for some friends and unless they were BS'ing me, said it was the best they had.  Maybe it was beginners luck, but I didn't take home any leftovers.  

    Aren't you in SW Ohio?  Costco's here carry prime at only 3.29/lb, might want to give one a whirl.  Depending on the weather tonight, and with the kids at grandma's, I may throw one on.

  • Re: Packer Brisket Help

    There was a huge amount of fat in what was the area of the point.  The 225 was mainly for timing with the hope it would be ready by the time I left for work.
  • Re: OT -- Any gardeners out there?

    Glad they were helpful.  I've been thinking of doing raised beds since weeds always seem to be an issue.  Growing up my family always did in ground though and my dad had a Troy Bilt Horse tiller he bought new in 1973.  These were the BGE of tillers at the time.  It ran up until about 14 years ago when the engine blew and it sat outside for about 8 years.  I put a $99 harbor freight engine on it, cleared off some rust and replaced a couple of broken items, and it was up and running again.  After that, I did a full restore, replaced every seal and bolt, then had it powder coated.  Still have a few finishing touches, but I put it back to work.  But if I go raised beds, won't have much use for the tiller.  
     
  • Re: Dinner tonight: rack of lamb

    Great looking cook.  One question, what is SPOG?
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