T
Tex
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damn tex, mad skills bro. i love me some fine smoked meats. my pops and i used to do a lot of it, but i don't see him too often now......living out west sure has stifled my 'meat-a-tude'.
Fuck I just got up smoked a bowl and now you all are making me hungry!
Cort.. Looks bomb!:
Tex.. Nice looking Brisket.
Out here in Cali we do Tri Tip instead, not sure why I love a good Brisket.
It seems unless you can find a Smart & Final close Brisket is not around very much. Wow thats almost like some of the old 80's & 90's stains.
Hell yeah bro.. THank you sooo much for posting.. I too am a food enthusiast and enjoy gettin' blasted and cookin' it up.. Can you post that recipe for that strawberry cream puffs? My gal is dying to try that bro.. GReat job..
Love this thread an im lookin forward to all the receipes to come.I love good BBQ n Ive got damn good on the grill
Post #19 was greatly appreciated,Amazing TIPS.I had to save it to my email.Fat side down N untrimmed cuts ,im lovin it keeep it cominnn
I love BBQ but i dont have a yard nor a smoker ,I have always had a lil patio n a grill set up which makes me dream of that big yard picket fence with some grass let me stop LOL
I know there is deifference between BBQing n grilling one is direct heat the other is low n slow .I cook my ribs to the corner right of my gas grill wit no heat n keep the others lit low to try to imitate the BBQ method.
Any suggestions if i have a gas grill,Or is the pit/smoker somthing that is nescessary ?
I always wanted a smoker n ive always wanted to cook a butt or brisket on my grill but i kno ill need a 2 gas tanks to try that lol
Thanks again i look forward to more of your master tips n possibly a thc gathering to sample som of that BBQ
1luvbigherb
I'm so glad ya like bro.. I have all kinds of good info to help everyone out to have a good bbq season.
It's all good what ya use, as long as your out there. That's the way to do 'em on gas grills, indirect with one burner on.. :) Do you foil up any wood chips and put them on the burner? If not, just add 1:1 ratio of wet chips to dry chips and put in heavy duty foil package. Poke several holes w fork all thru top and place on active burner. That should give ya some serious smoke, keep adding til your desired color and flavor.
Have you thought about getting a Weber Smokey Mountain smoker or something similar that has the water pan and that dome look? They are very compact and kick ass bro. Smokey mountains rock!! Use the minion method with lump coals and add oak chunks mixed throughout.. You can hold a pretty steady heat for 8+ hours and cook anything you want from brisket-pork butts. Check this out.. It's nuts, SurfinSapo is wild, but this is a decent vid to show you a good compact smoker that actually works and wins competitions..Something like this is all ya need really.
http://www.youtube.com/watch?v=hMBRanH7nuQ
Tex, why didnt you post this thread a day or two ago. I have a porkbutt sitting in the freezer yelling at me now and its too late to do anything about it.
i got the best sauce for tri-tip and bbq foil-wrap chicken, it's the beez kneez!! lol, naw but it is hella bomb, makes the tri-tip taste like a piece of meat candy!!
do u inject at all??
I use this for the puffs
I add a hair more sugar than it calls for. It took me a few shots to get the pastry down where I wanted it.
I cheat and dont use a pastry bag. I use a zip lock bag with an open pastry bag tip. no clean up :D
I make my whipped cream as follows.
2 large bowls both should be much larger than you think you need.
Smoke one, fill other with ice water to chill the bowl dry it before adding cream.
Very cold heavy whipping cream (the pint size is more than enough for a normal size batch)
3-4 tbs sugar, to flavor
few drops of vanilla extract, other flavor extracts can be used.
1 good whisk, an electric mixer could be used. I find I get a better result by hand and oddly its faster.
beat it
Pastry cream could also be used. (think cream filled doughnut) its more traditional for an eclair but still tasty.
Fresh strawberries, other fruits as available. Did a blueberry reduction once and almost died.
IMHO matchlight is flavor death. No mater what, when lighter fluid is used I can taste it.
Get yourself one of these or something similar.
I use rubbing alcohol to start small amounts of wood chips when just doing burgers or something on the gas grill. It burns clean.
Instead of foil, find yourself a small cast iron frying pan or even an unused cast iron ash tray to add smoke flavor to gas grill cooks.
TEX
Thanks for the links
Im curious in the texas brisket link he cooked it unfoiled then in another video of his he did 2 brisket n a pork butt n foiled the brisket toward the end.What is the reason for the foiling ?
That weber smokey moutain looks great,i think im gonna treat myself for this summer.
Can you suggest some brands or types of natural coals or wood in that pic you use ?
Im only familair with the old matchlight charocoal from way back LOL
I have used woodchips in the foil n poked holes ,i wasnt very impressed it didnt add the flavor i exspected but i dont recall which kind or type of chips it was it was gift i believe,Any suugestion for wood chips on my gas grill? i hear mosquite an applewood r some favorites
i enjoy the beer can in the chicken technique ,i used cedar planks once or twice n thought it added a subtle flavor to fish but was also a easy cook method.i have a fish basket i use on my grill somtimes which is helpful.I love grilled salmon its a fatty fish n it becomes buttery goodness n swordfish is great aswell more meaty but is similar to a steak amazing .just plain clams cook quick n amazing on the grill .shit everything is better on the grill .
i dont got that year round warm weather but you bet i BBQ rain belowing freezing light snow ,when i get the urge for some BBQ.
I look forward to some more tips
always appreciated
1luvbigherb
1luvbigherb
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