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Centex has class

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Comments

  • FoghornFoghorn Posts: 7,323
    If TFJ and Nicole ever get together on something like this, Centex and @bgebrent will both just sit in the back drinking a cold one.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Foghorn said:
    If TFJ and Nicole ever get together on something like this, Centex and @bgebrent will both just sit in the back drinking a cold one.
    And that is bad how? 
    Keepin' It Weird in The ATX
  • FoghornFoghorn Posts: 7,323
    Foghorn said:
    If TFJ and Nicole ever get together on something like this, Centex and @bgebrent will both just sit in the back drinking a cold one.
    And that is bad how? 
    It's not.  It's a win-win.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • LegumeLegume Posts: 9,898
    I wouldn’t worry about the pot roast, your students may have already been very familiar wkirh Schmidt’s and there is no doubt this was much better.
  • 20stone20stone Posts: 1,783
    Congrats on a good day. Janell workiing and you cracking jokes sounds like a good demo. 

    I trust you’ll crush the Meyer one... Odd twist on the SRF. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,514
    edited March 2018
    lakewade said:
    Holy Crap! Class was fun. Total ass-kicker start to finish but a good day. I thought the brisket sucked which was disappointing. By far the worst SRF I've ever done. I think it was over but it had just loosened up when I pulled it. I was hawking it degree-by-degree too. Not sure where it went wrong. Didn't even look right. Tasted like Pot Roast to me too- very little smoke. Everyone said it was good but I was really disappointed in how it turned out. Janell slayed as usual. Sides were on point and overall very fun. We ran an hour over there were so many questions. We had fun and I think the people got their money's worth. I have a very nice Meyer All natural brisket that I demo'd how to trim and prep it in class that I'm doing for tomorrow (no class, just didn't want a $55 brisket to go to waste). Hopefully it turns out better but I'm just dropping that off for them to slice up when they get busy. 

    Overall a fun day. Was like running a very busy lunch counter service for 3 hours! came home, cleaned the house, baked a cake for #2 son's 19th bday and now off to dinner and a movie. No rest for the weary!

    We may or may not have had a spy taking photos and videos

    Used a looflighter for the first time today. Pretty cool!

    I was at the class and CT’s SRF brisket was great.  Not his best ever, but better than 99% of mine. The class loved it.  His bar is just too high.  He and TFJ were outstanding.  I learned way more from TFJ, her knife skills and smart prep technique for BBQ sides were very cool, but CT was holding court and sharing his secrets all day. Just like he does on this forum. These two should do a cooking show. Very funny. I took some spy photos and sent them to CT to share. Great job!
    Glad to hear it didn’t come off as bad as i thought. I couldn’t taste any smoke on it and it was kind of falling apart. I was picking through it to try to give everyone the best bites. 

    Thanks for the cider! I needed one after that
    Keepin' It Weird in The ATX
  • lousubcaplousubcap Posts: 20,209
    edited March 11
    @The Cen-Tex Smoker Follow the same BGE cook routine regarding temperature, wrap (or not) and FTC for this one?  And I can't remember-you a cap up or down person?
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • 250, wrapped when it was done (bark looked good throughout so I didn’t wrap). Post oak chunks mixed in, 3 hour FTC wrapped in paper. Was 140 when I sliced into it. I did light the fire at 8 and threw it on at 1 am. Was done at 11:30
    Keepin' It Weird in The ATX
  • SGHSGH Posts: 26,478
    edited March 11
    We Did another one yesterday and this was one of the best briskets I have ever done- and It was  cooked on a bge! It was an SRF Black 
    I can believe that brother Tex. I have said it many times before, the best brisket that I have ever cooked was a SRF Gold and it was cooked on my large BGE. 
    For whatever reason, I’m more consistent with brisket on one of the big units. But to date, my crown jewel was cooked on the BGE. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • NPHuskerFLNPHuskerFL Posts: 17,524
    Didn't read all the comments so forgive me if it's been asked & answered.  Salad sounds intriguing. Details
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • ThatgrimguyThatgrimguy Posts: 4,136
    Lucky group there!  Thanks for the rub ratio! I’ve always been afraid to go that heavy on the pepper. I’ll have to go for broke next time. 
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • Lucky group there!  Thanks for the rub ratio! I’ve always been afraid to go that heavy on the pepper. I’ll have to go for broke next time. 
    Im actually less heavy on the pepper than many places down here. It’s 2:1 pepper to salt at most places. I like more salt so I bumped it up in this rub. 
    Keepin' It Weird in The ATX
  • Man, those poor students.  Imagine just learning about cooking and smoking on the egg and tasting that....then going home and trying to reproduce it.

    Might as well teach them about sex with a porn star then send them to Alaska to find a mate :)

  • Man, those poor students.  Imagine just learning about cooking and smoking on the egg and tasting that....then going home and trying to reproduce it.

    Might as well teach them about sex with a porn star then send them to Alaska to find a mate :)

    Well...that’s one way to put it :lol:
    Keepin' It Weird in The ATX
  • pgprescottpgprescott Posts: 12,358
    Nice work!!

    Title is a nice riff of the ole “Fat Albert” line. “Your like a teacher in the summertime, NO CLASS” 😂
  • Didn't read all the comments so forgive me if it's been asked & answered.  Salad sounds intriguing. Details
    I’ll post it Ba-lock-Ay. Need to get it from TFJ. 


    Red Zinger tea, sugar, lime, mint, poured over cubed watermelon. Drain before serving. I’ll post the details ASAP. 
    Keepin' It Weird in The ATX
  • NPHuskerFLNPHuskerFL Posts: 17,524
    Wait...so no actual hibiscus?🌺hmmm maybe as a garnish🤔
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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