I bought a small 3lb brisket yesterday that has been prepped to
resemble
flank steak, with all the fat trimmed off.
Normally I do my briskets for 10 hours, the first 5 with a bit of
hickory smoke and last 5 wrapped in foil and
they turn out better than the restaurants around here turn out. This
one, I think I'll forget about breaking it down to fork tender.

Wonder if I can cook it like flank steak; med rare with char on the
outside?

Also, I bought some chicken quarters. Can I cook them the same time as

the brisket, with one burner turned down and the chicken positioned
over that while the brisket cooks for a much shorter duration over the
hotter two burners?

Finally, I'd like to keep some oil handy at the Weber for oiling the
grates. What's a good way to keep oil outdoors in heat and cold
without it going rancid ?

Thanks,

Mike

"geemike" > wrote in message
>
> Wonder if I can cook it like flank steak; med rare with char on the
> outside?

Sure you can. It just won't be very good eating. Brisket may look similar
to flank steak, but you'll wear yourself out chewing it.

>
> Also, I bought some chicken quarters. Can I cook them the same time as
>
> the brisket, with one burner turned down and the chicken positioned
> over that while the brisket cooks for a much shorter duration over the
> hotter two burners?

Sure.

>
> Finally, I'd like to keep some oil handy at the Weber for oiling the
> grates. What's a good way to keep oil outdoors in heat and cold
> without it going rancid ?

How far away from the house are you? Is it that big a chore to carry it out
once in a while during temperature extremes?

On Sat, 09 Sep 2006 13:37:44 -0700, geemike wrote:

> I bought a small 3lb brisket yesterday that has been prepped to
> resemble
> flank steak, with all the fat trimmed off.
> Normally I do my briskets for 10 hours, the first 5 with a bit of
> hickory smoke and last 5 wrapped in foil and
> they turn out better than the restaurants around here turn out. This
> one, I think I'll forget about breaking it down to fork tender.
>
> Wonder if I can cook it like flank steak; med rare with char on the
> outside?

Ohh boy. If you want to cook it medium rare. Grind it up amd turn iit
into hamburger.


> Also, I bought some chicken quarters. Can I cook them the same time as
>
> the brisket, with one burner turned down and the chicken positioned over
> that while the brisket cooks for a much shorter duration over the hotter
> two burners?
>
> Finally, I'd like to keep some oil handy at the Weber for oiling the
> grates. What's a good way to keep oil outdoors in heat and cold without
> it going rancid ?

Oil is one of the few things that as long as you don't get any impurities
in it. It will stay good for a very long time. So try keeping it in a
sqeeese bottle with a tip.

-Raging Chef (Aka Ben)

On 10-Sep-2006, "Raging Chef (Aka Ben)" > wrote:

> On Sat, 09 Sep 2006 13:37:44 -0700, geemike wrote:
>
> > I bought a small 3lb brisket yesterday that has been prepped to
> > resemble
> > flank steak, with all the fat trimmed off.
> > Normally I do my briskets for 10 hours, the first 5 with a bit of
> > hickory smoke and last 5 wrapped in foil and
> > they turn out better than the restaurants around here turn out. This
> > one, I think I'll forget about breaking it down to fork tender.
> >
> > Wonder if I can cook it like flank steak; med rare with char on the
> > outside?
>
> Ohh boy. If you want to cook it medium rare. Grind it up amd turn iit
> into hamburger.
>
>
> > Also, I bought some chicken quarters. Can I cook them the same time as
> >
> > the brisket, with one burner turned down and the chicken positioned over
> > that while the brisket cooks for a much shorter duration over the hotter
> > two burners?
> >
> > Finally, I'd like to keep some oil handy at the Weber for oiling the
> > grates. What's a good way to keep oil outdoors in heat and cold without
> > it going rancid ?
>
> Oil is one of the few things that as long as you don't get any impurities
> in it. It will stay good for a very long time. So try keeping it in a
> sqeeese bottle with a tip.
>
> -Raging Chef (Aka Ben)

Just one small comment to "Raging Chef's" post. Oil is susceptable to
oxydation, so it is imperative to keep the container sealed. Salvage one
of those mustard sqeeze bottles that has an open and close tip. Perfect
container for your application.

--
Brick(Found a motor..Forgot why.)

>>
>> Oil is one of the few things that as long as you don't get any impurities
>> in it. It will stay good for a very long time. So try keeping it in a
>> sqeeese bottle with a tip.
>>
>> -Raging Chef (Aka Ben)
>
> Just one small comment to "Raging Chef's" post. Oil is susceptable to
> oxydation, so it is imperative to keep the container sealed. Salvage one
> of those mustard sqeeze bottles that has an open and close tip. Perfect
> container for your applicatio



Does it really? I did not know that. Does it just change color or will
it also affect flavor? And is this true for just cheep-o oil or does it
happen to all oil? How long does it take?

Sorry for all the "Q"'s but I am genuinly curious.

Oh yeah and if nothing else you want a top because of little bugs and
stuff...


-Raging Chef (Aka Ben)

On 11-Sep-2006, "Raging Chef (Aka Ben)" > wrote:

> >>
> >> Oil is one of the few things that as long as you don't get any
> >> impurities
> >> in it. It will stay good for a very long time. So try keeping it in
> >> a
> >> sqeeese bottle with a tip.
> >>
> >> -Raging Chef (Aka Ben)
> >
> > Just one small comment to "Raging Chef's" post. Oil is susceptable to
> > oxydation, so it is imperative to keep the container sealed. Salvage one
> > of those mustard sqeeze bottles that has an open and close tip. Perfect
> > container for your applicatio
>
>
>
> Does it really? I did not know that. Does it just change color or will
> it also affect flavor? And is this true for just cheep-o oil or does it
> happen to all oil? How long does it take?
>
> Sorry for all the "Q"'s but I am genuinly curious.
>
> Oh yeah and if nothing else you want a top because of little bugs and
> stuff...
>
>
> -Raging Chef (Aka Ben)

I don't remember exactly where I got my info on oil. It was buried
somewhere within the buttload of material I received during cardiac
rehab a couple of years ago. Since then, I've been more careful
with my oil. Basicall, I strive to have my oil heated as briefly as
possible and to get it back into a sealed container as soon as
possible. My deep fryer takes a whole gallon of oil, so I refrain
from using it when my chicken fryer (3" deep CI skillet) will
suffice. I never re-use oil from the chicken fryer. I just dispose of
it.

Oil left in my deep fryer which is covered, but not sealed changes
taste in two or three days. Whereas used oil kept in a tightly
capped gallon jug keeps for a number of weeks. Your nose will
generally tell you when to dispose of oil. When the oil smells
significantly different from fresh oil it will likely be discolored as
well and it's time to pitch it.

Trying to establish explicit rules for when to dispose of oil is
impracticle. It depends on how long the oil is heated and how
much it gets contaminated. You can pretty well understand that
cooking a dozen wings versus a whole case is radically different.
Or perhaps comparing naked wings with heavily breaded breasts
would be a better example. The latter will pretty much wipe out
the oil on the first go-around.

I'm sure some of the folks that have fried commercially could
tell us a little more, but maybe not. Most of us will never run
a fryer for ten or twelve hours straight.

--
Brick

wrote:
> On 11-Sep-2006, "Raging Chef (Aka Ben)" > wrote:
>
> > >>
> > >> Oil is one of the few things that as long as you don't get any
> > >> impurities
> > >> in it. It will stay good for a very long time. So try keeping it in
> > >> a
> > >> sqeeese bottle with a tip.
> > >>
> > >> -Raging Chef (Aka Ben)
> > >
> > > Just one small comment to "Raging Chef's" post. Oil is susceptable to
> > > oxydation, so it is imperative to keep the container sealed. Salvage one
> > > of those mustard sqeeze bottles that has an open and close tip. Perfect
> > > container for your applicatio
> >
> >
> >
> > Does it really? I did not know that. Does it just change color or will
> > it also affect flavor? And is this true for just cheep-o oil or does it
> > happen to all oil? How long does it take?
> >
> > Sorry for all the "Q"'s but I am genuinly curious.
> >
> > Oh yeah and if nothing else you want a top because of little bugs and
> > stuff...
> >
> >
> > -Raging Chef (Aka Ben)
>
> I don't remember exactly where I got my info on oil. It was buried
> somewhere within the buttload of material I received during cardiac
> rehab a couple of years ago. Since then, I've been more careful
> with my oil. Basicall, I strive to have my oil heated as briefly as
> possible and to get it back into a sealed container as soon as
> possible. My deep fryer takes a whole gallon of oil, so I refrain
> from using it when my chicken fryer (3" deep CI skillet) will
> suffice. I never re-use oil from the chicken fryer. I just dispose of
> it.
>
> Oil left in my deep fryer which is covered, but not sealed changes
> taste in two or three days. Whereas used oil kept in a tightly
> capped gallon jug keeps for a number of weeks. Your nose will
> generally tell you when to dispose of oil. When the oil smells
> significantly different from fresh oil it will likely be discolored as
> well and it's time to pitch it.
>
> Trying to establish explicit rules for when to dispose of oil is
> impracticle. It depends on how long the oil is heated and how
> much it gets contaminated. You can pretty well understand that
> cooking a dozen wings versus a whole case is radically different.
> Or perhaps comparing naked wings with heavily breaded breasts
> would be a better example. The latter will pretty much wipe out
> the oil on the first go-around.
>
> I'm sure some of the folks that have fried commercially could
> tell us a little more, but maybe not. Most of us will never run
> a fryer for ten or twelve hours straight.
>
> --
> Brick

What do I know.... I was a chef for 10 years. In a nutshell, Brick is
entirely correct. Most restaurants have gas fired fryers with multiple
baskets. Commercial fryers are NEVER light duty appliances. Usually the
fryer is one of the first things to go on, and one of the last off in a
day's operation. It's simply because it's far more cost effective to
get the thing hot and keep it that way all day.
One thing that most well run restaurants do is change the oil AND clean
the fryer very frequently. It all depends on how often it's being used.
It's fairly common for a small place to filter the oil through some
kind of filter every day. These things are meant for handling hot oil,
and have an electric pump for getting the filtered oil back into the
fryer. If it's done right, the oil can be reheated over a number of
days, however food taste & quality becomes a serious issue after oil
gets reheated a number of times. Operations with higher volume usually
change the oil out everyday, sometimes like McDonald's.... every shift.

There is a rather famous seafood place on Rt 133 in Ipswich Mass.
called the Clam Box. The owner uses a combination of oils to fill his
frialators, and changes them out twice a day, without fail. They have
been in buisiness since 1935. The restaurant is usually packed solid.
There is often an hour if not longer wait in line just to order your
food. The food? Calling it fabulous simply doesn't do it justice.
Changing the oil has a lot to do with it. Can I get an AMEN for full
bellied fried clams?

parrotheada1a wrote:

>
> There is a rather famous seafood place on Rt 133 in Ipswich Mass.
> called the Clam Box. The owner uses a combination of oils to fill his
> frialators, and changes them out twice a day, without fail. They have
> been in buisiness since 1935. The restaurant is usually packed solid.
> There is often an hour if not longer wait in line just to order your
> food. The food? Calling it fabulous simply doesn't do it justice.
> Changing the oil has a lot to do with it. Can I get an AMEN for full
> bellied fried clams?

You were right about 2 things regarding the Clam Box. They change
their oil frequently and they're usually packed with an hours wait in
line to get in.
I'd have to differ with you on a couple of issues. We waited an hour
to get in, placed our order at the counter, and found lots of tables
available inside; why the wait to get in was beyond me. The order
taking counter also was quite unbusy. Our food order was called in
about 15 minutes; and at best, the food wasn't very hot; it was warm
though. Again, with the fryers going constantly, I saw no reason why
the food wasn't really hot out of the fryer. It was the rings that
were really hot though.
The food was just good, not great. I;m not so sure the clams'
temperature was the culprit either.
There are several other places in the area all selling "Ipswich Clams".
I'd like to try a few more of those before returning to the Clam Box.

(Best clams ever?? A no name joint with a Pepsi sign on a seacoast
road in Maine. Ate at a seagull stalked picnic table in their back
yard. The clams were hot, juicy, crispy and delicious. Dumped a
little tabasco into the tartar sauce for some life. Nice.)

As far as oil; keeping grates lubed, a squeeze bottle sounds a little
heavy handed with an uncontrolled stream of oil just looking for a
match to self immolate. I keep a can of Pam around the grill. Flavor
is neutral and it won't go bad.

Pierre

On 21-Sep-2006, "Pierre" > wrote:

> parrotheada1a wrote:
>
> >
> > There is a rather famous seafood place on Rt 133 in Ipswich Mass.
> > called the Clam Box. The owner uses a combination of oils to fill his
> > frialators, and changes them out twice a day, without fail. They have
> > been in buisiness since 1935. The restaurant is usually packed solid.
> > There is often an hour if not longer wait in line just to order your
> > food. The food? Calling it fabulous simply doesn't do it justice.
> > Changing the oil has a lot to do with it. Can I get an AMEN for full
> > bellied fried clams?
>
> You were right about 2 things regarding the Clam Box. They change
> their oil frequently and they're usually packed with an hours wait in
> line to get in.

(Lots of snippage here)

>
> As far as oil; keeping grates lubed, a squeeze bottle sounds a little
> heavy handed with an uncontrolled stream of oil just looking for a
> match to self immolate. I keep a can of Pam around the grill. Flavor
> is neutral and it won't go bad.
>
> Pierre

The can of original PAM says it is canola oil. Guess where you can
save some money.

--
Brick(Too soon old and too late smart)