ChemBob Posted September 4, 2021 Share Posted September 4, 2021 Brisket on the smoker this morning. Not a bad way to start football season and spend a day on Labor Day weekend. 6 4 Link to comment Share on other sites More sharing options...
lefty o Posted September 4, 2021 Share Posted September 4, 2021 so what time should we all be there for dinner?😎 3 1 Link to comment Share on other sites More sharing options...
GameCzar Posted September 4, 2021 Share Posted September 4, 2021 This Texan approves of your choice of meat for BBQ. 🙂 3 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 On 9/4/2021 at 8:40 AM, lefty o said: so what time should we all be there for dinner?😎 Probably around 7 1 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 I love BBQ, when I lived in eastern NC I loved a pig picking’ and I’ve driven way out of my way to try pulled pork all over North and South Carolina, Pibil in Mexico, Kalua in Hawaii and Lechon in Guavete Puerto Rico (possibly the pork bbq capitol). Over time I realized I’m more of a Beef fan. I love Texas Brisket, Santa Maria tri tip, New York Pastrami, Korean Short Ribs! 1 Link to comment Share on other sites More sharing options...
GameCzar Posted September 4, 2021 Share Posted September 4, 2021 (edited) On 9/4/2021 at 10:16 AM, Patrick_G said: I love BBQ, when I lived in eastern NC I loved a pig picking’ and I’ve driven way out of my way to try pulled pork all over North and South Carolina, Pibil in Mexico, Kalua in Hawaii and Lechon in Guavete Puerto Rico (possibly the pork bbq capitol). Over time I realized I’m more of a Beef fan. I love Texas Brisket, Santa Maria tri tip, New York Pastrami, Korean Short Ribs! Tri-Tip is something I want to give a try! I've seen some videos of people making some seriously good stuff with it. Edited September 4, 2021 by GameCzar video link 2 Link to comment Share on other sites More sharing options...
Guppysnail Posted September 4, 2021 Share Posted September 4, 2021 Yes please. Second helping too please and thank you. 😁 2 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 Haven't done tri tip. I'll have to look it up. I typically do brisket or a pork butt. I've done chicken a few times. I will often throw some form of sausage on as lunch as well. Being in Louisiana, it's usually a local cajun sausage, but I've done Italian sausage and bratwurst as well. 1 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 Right around the stall 2 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 Tri tip is really tasty. The rub is pretty much just salt and pepper and It’s the California red oak that seems give it the distinctive flavor. They serve a side of seasoned pintos and crunchy bread. 1 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 And central coast California BBQ is more than just tri tip. Check out the grates that move up and down in the pit. photo from Santa Maria BBQ fest 1 1 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 Katz Deli Pastrami 3 1 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 On 9/4/2021 at 1:00 PM, Patrick_G said: Katz Deli Pastrami Mouth watering knowing I have several hours before I get to eat.... 1 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 @ChemBob, what kind of cooker is that? Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 On 9/4/2021 at 3:59 PM, Patrick_G said: @ChemBob, what kind of cooker is that? It's an offset stick burner made by Old Country BBQ Pits. I got it at Academy. I believe I got the Pecos model, but I can't say that with 100% certainty. Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 Here's a backed up view of the pit. 1 2 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 4, 2021 Share Posted September 4, 2021 On 9/4/2021 at 2:05 PM, ChemBob said: It's an offset stick burner made by Old Country BBQ Pits. I got it at Academy. I believe I got the Pecos model, but I can't say that with 100% certainty. Nice, it looks heavy duty. I tried a few different pits before getting a basic Weber one touch. This was 2002 and it’s still going strong. They’re sort of the sponge filters of the bbq world, simple, cheap and effective. 1 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 @Patrick_G I use my Weber kettle almost weekly to grill. The smoker only gets pulled out for the low and slow meats. I try for once a month, usually more like every other month. Though more frequently in fall. Anyway, on the final rise and added some boudin to the pit as a side. 1 Link to comment Share on other sites More sharing options...
ChemBob Posted September 4, 2021 Author Share Posted September 4, 2021 Boudin is off. Brisket has another hour or so, at 172. 2 Link to comment Share on other sites More sharing options...
Ken Posted September 4, 2021 Share Posted September 4, 2021 On 9/4/2021 at 4:50 PM, ChemBob said: Boudin is off. Brisket has another hour or so, at 172. I wish we could buy some good sausages around here, in Utah you buy a hotdog or Johnsonville 🙄. We are not adventurous eaters. 1 Link to comment Share on other sites More sharing options...
ChemBob Posted September 5, 2021 Author Share Posted September 5, 2021 Sweet satisfaction 2 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 5, 2021 Share Posted September 5, 2021 I’m ready for second dinner now 😀 1 Link to comment Share on other sites More sharing options...
Andy's Fish Den Posted September 7, 2021 Share Posted September 7, 2021 I love some good BBQ. I worked for twenty plus years in restaurant business as a chef and never did much with BBQ other than broiling, but lately I have really gotten into BBQ and smoking. I bought a pit barrel cooker, its a drum smoker and have been playing around with it trying different meats, and man is it a rib machine. I have made some of the best ribs I have ever had in it. I am going to do a tri-tip this next weekend, after seeing the video that someone shared above by Kent Rollins. 2 Link to comment Share on other sites More sharing options...
Patrick_G Posted September 7, 2021 Share Posted September 7, 2021 On 9/7/2021 at 5:58 AM, Andy's Fish Den said: am going to do a tri-tip this next weekend, after seeing the video that someone shared above by Kent Rollins. It looks pretty authentic! I’d go for just red oak and if you’re really into doing it central coast style and you have an adjustable grate cook right over the red oak coals. It’s a challenge but really fun. A brisket point is a bit easier if you want to ease into beef bbq with indirect heat. blah blah blah sorry I could talk cooking and bbq all day long! 1 Link to comment Share on other sites More sharing options...
JettsPapa Posted September 7, 2021 Share Posted September 7, 2021 As one or two others mentioned here, I'm also from Texas and love barbecue. I also have strong opinions about it. The first one is that if you're cooking with a fire box, and the meat in another chamber, that's fine, but that's not barbecue. It's smoked meat. Barbecue is cooked directly over coals. It gets flavor from the smoke without being overwhelmed by it. The second one, which some might consider sacrilege, is that while I like barbecued brisket just fine, when it comes to barbecue you just can't beat pork. And I mean a Boston butt that's sliced like you slice brisket, not "pulled" pork. 1 Link to comment Share on other sites More sharing options...
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