new poster here...

a quick howdy about me...I'm just a good-ole GA country boy, with my
own ways and opinions, and while I might not agree with yours, I still
stand up for your right to have them...

As of right now, I'm using a homemade smoker based on a stand-up water
style. One of the best features it has is a line of holes on one side
even with all the rack supports that can be used for inserting a
thermometer. I am also in the process of making a bigger smoker of my
own design... working on it on the few days that I have off...

And when it comes to brisket, I have reviewed reams of information
about them on the net, including here...and nowhere have I come across
clear information on how or when to trim. Everyone has there own way
of cooking, and there own way of trimming. It is a great lesson on
different cooking styles, and traditions.

I look forward to learning more about different barbecue styles, and
methods. I only have one question so far...How come I have seen
nothing about the quentissential barbecue side (at least here in GA)
.......Brunswick Stew....?

Happy posting, everyone...

Jon Choate wrote:
new poster here...

a quick howdy about me...I'm just a good-ole GA country boy, with my
own ways and opinions, and while I might not agree with yours, I still
stand up for your right to have them...
snip...
How come I have seen
nothing about the quentissential barbecue side (at least here in GA)
......Brunswick Stew....?

Welcome aboard, Jon, glad you decided to join us. Now get your Brunswick
Stew recipe posted, quick... :-)
Dave

Jon Choate wrote in alt.food.barbecue

new poster here...
Jon, welcome. Sounds like your on the right path.
Just keep reading this newsgroup and you'll be in
Q heaven in no time. Like Dave said, post that
recipe.

--
BigDog
To E-mail me, you know what to do.

always nice to have more GA folks around.

ag

Like Dave said, post that
recipe.


well...at this point I have 3 and a half recipes...one is a cheater
version, using a crock-pot...(sorry, but we all have to start
somewhere, espically when your a teenager), one is a small batch
recipe for the smoker, still using pre-cooked meat, and the last is
the family recipe that my father-in-law has passed on to me, that has
been in the family for a most of the previous century...and we all
know how secret family recipes are...

As for the half recipe, it is a still in progress, using a turkey
fryer. It will only make a small batch, about 2 gallons or so...as
soon as I finish it, I will be more than happy to share.

Come to think of it, gimme a few more days, and I might just post what
I have.
A few independent testers might help me work out some of the kinks...

Like Dave said, post that
recipe.


well...at this point I have 3 and a half recipes...one is a cheater
version, using a crock-pot...(sorry, but we all have to start
somewhere, espically when your a teenager), one is a small batch
recipe for the smoker, still using pre-cooked meat, and the last is
the family recipe that my father-in-law has passed on to me, that has
been in the family for a most of the previous century...and we all
know how secret family recipes are...

As for the half recipe, it is a still in progress, using a turkey
fryer. It will only make a small batch, about 2 gallons or so...as
soon as I finish it, I will be more than happy to share.

Come to think of it, gimme a few more days, and I might just post what
I have.
A few independent testers might help me work out some of the kinks...

"Jon Choate" wrote in message
om...
new poster here...

And when it comes to brisket, I have reviewed reams of information
about them on the net, including here...and nowhere have I come across
clear information on how or when to trim. Everyone has there own way
of cooking, and there own way of trimming. It is a great lesson on
different cooking styles, and traditions.

Welcome Jon.

I quit trimming brisket a while back. IMO just not worth the trouble.


Tyler

Welcome Jon.

I quit trimming brisket a while back. IMO just not worth the trouble.


Tyler

The way my smoker is set up, it is slightly easier to trim and
seperate the brisket into point and flat. I usually hang the point
below the rack that the flat rests on...I know, unusual, but with
tasty results...

and as for the Brunswick stew recipe. I will be posting one tomorrow
night. It is still in beta testing, as a few kinks need to be worked
out. If anyone is willing to try it and give me feedback, check back
tomorrow...

Welcome Jon.

I quit trimming brisket a while back. IMO just not worth the trouble.


Tyler

The way my smoker is set up, it is slightly easier to trim and
seperate the brisket into point and flat. I usually hang the point
below the rack that the flat rests on...I know, unusual, but with
tasty results...

and as for the Brunswick stew recipe. I will be posting one tomorrow
night. It is still in beta testing, as a few kinks need to be worked
out. If anyone is willing to try it and give me feedback, check back
tomorrow...