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16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!
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If you're not gonna boil it, at least deep fry it first.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Dude- did you just say you were going to use "a big chunk of Doula's fur for smoke?" I do not like where this is headed. Or do I?Keepin' It Weird in The ATX FBTX
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Hair by-product of the birthing process? I dunno, sounds a little weird.
Maybe we can sammich it between some big-ass crackers (not henapple) and make a big meat s'more
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"We'll use a big chunk of doulas fir for smoke"........... Oh, never mind. I think that was a typo for "Douglas Fir". Big difference. My bad. Carry on.Keepin' It Weird in The ATX FBTX
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Whatever weirdness happens will happen on Sunday and I'll post it here, for better or worse, for all the world to see.
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Eggcelsior said:Nola could use a Ronco rotisserie. I bet it's the one toy he doesn't have.Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
=P~ SRFLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I hear Kingsford with plenty of lighter fluid and yella wood makes a Hellava brisky >:)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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nolaegghead said:
Yep- that's what I do. They are a great folks. Put that deal together a few weeks ago. Their parent company ain't so bad either .Keepin' It Weird in The ATX FBTX -
I've gotten good results from digging out the compost pile, putting the meat in there, and allowing the natural juices and enzymes to break down the meat. Set it all on fire and cover with broken up concrete. It'll seal in the juices and allow it to really get tender at the same time.
Good thing is, you can have some sides from the worms and mushrooms in there, they'll add tons of flavor!
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
The Cen-Tex Smoker said:
Yep- that's what I do. They are a great folks. Put that deal together a few weeks ago. Their parent company ain't so bad either .
Saw that deal today and may get a couple. Sadly, no BGE green ones though.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Just chuck that nasty piece of meat. You're better off using that in a crab trap and eating crabs for dinner.Dunedin, FL
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You got it on the egg yet @nolaegghead? What time you starting this thang up? Will be watching ;-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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It's on the egg as of around 1:15 AM CST. Around 240-250 grate. Took some pics, will post tomorrow.
Made a rub, about 1/3 black pepper, 1/4 salt, balance a good chili powder. Put it on thick. 1st time I've used the DigiQ in about 6 months. Meat probe was dead so I hooked up a maverick. Usually I don't use either, but this is a pricy cut.
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I'm half way there Nola. Just got to Atlanta. 3 more hours and I'll be there to see the damage.
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nolaegghead said:1st time I've used the DigiQ in about 6 months. Meat probe was dead so I hooked up a maverick. Usually I don't use either, but this is a pricy cut.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Where's the money shots? :-? Or didn't it finish yet?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL I'm totally done. I tried taking shots when I could. This whole weekend was about food and freaky guests. NOLA likey.
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So we had a bunch of stuff, and it was damn good, everything had a story, and as far as the brisket goes, "OMG, that was the most incredible brisket I've ever had" etc. My buddy randy did the stretch test that they do in competition on the flat, passed. Perfectly cooked, he declared. All was good, happy times.
240F about 15 hours. Seemed to stall forever between 180 and done. But took my time, checked for tenderness, foil and cooler for about 4 hours. Game of thrones after dinner. Sent people home with carry-out plates. Missed pics of the desserts, drinks, some folks. I had the outside TV on Chopped for most of the day. Fun-ness.
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PS - the rub made incredible bark, and the point was like eating sous vide belly. Friend of mine took his gf on a ride on my scooter, couldn't resist posting off-topic. As usual.
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PS PS - the fat on the wagyu brisket was heaven. I drained off over a quart in the drip pan. Like buttah. Different from a normal brisket.
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Amazing that you can boil a brisket and have it turn out that well! I guess it really is all about what quality meat you start with. Nice work!"I've made a note never to piss you two off." - Stike
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Looks awesome. What are those round things that look like bacon wrapped onion rings? Look amazing.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
those are bacon wrapped onion rings.
They were good - tasted like bacon. I'm not usually someone who makes bacon wrapped stuff, but had to try it.
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Nola! Bing Bang Boom! Yes sir that there is some good lookin meat candy! Nicely done! Only thing missing...me eating it :-).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I want to lick that cutting board. I am definitely cooking one of these one day. Hmmmm...fathers day is right around the corner. It looks like a great time was had by all. Hopefully your scooter and your friends are still in one piece! For some reason I am reminded of this classic scene:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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All sarcasm and joking aside, this was the most incredible brisket I've ever had. Perfectly cooked, incredibly moist, intense beef flavor (with no injection), tender, and not overly smokey. I've cooked a lot of brisket, but SRF Wagyu is over the top. I highly recommend everyone start saving their pennies and treat themselves. This isn't something I'd cook every weekend, but for a special occasion it can't be topped. And remember, KISS and don't overthink it. As I've been told many times, "just cook the damned thing!" Thanks to NOLA for the cook and use of his home.
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