I hated to lose my leg but stuff happens and you can either find a way to keep on living or burrow up over in a corner and let the rest of your life be miserable. The latter didn't look too inviting to me so I said "ok, let's find a way to keep on living as best we can". So far, I think I'm making it. Time'll tell.

-frohe

On Feb 17, 6:18*am, wrote:
> On 16-Feb-2012, Dana > wrote:

Hey Brick,

> It's been a long road Dana. I remember when you were cooking on an
> offset and still trying to figure out which end to put the fuel in. Then I
> came in here and tried to learn the language of BBQ. I thought, "How
> hard can it be?" People that can't spell and speak only pig latin win
> contests.

Heck yeah! I sure burnt a lot of lump in that offset - I still have
it, though it
hasn't been used as a smoker in... a while. In fact, someone the
other
day asked me how long I've been barbecuing and I blanked... I looked
on Google Groups for my old postings to a.f.b. to figure it out.

It has indeed been a long road. First BBQ comp I did was in North
Carolina, we were gonna show 'em how to really do ribs right.
Needless
to say, our ribs didn't score well. The next year we did better,
collecting
some hardware at awards time, even got our picture in the local paper.

Good times. That's when "how hard can it be?" started sinking in.

> I then made some "Bitter" ends and a lot of Creosote for a couple of
> years before I got the hang of it. Now, I can't understand what all the
> fuss was about. I'm still using the offset I bought in 2003. It's ugly as
> hell, but cooks as good as ever. Gonna cook two butts and three
> racks of spares today. I don't expect any problems.

The first few briskets I attempted made me think it was a kind of
cruel joke on newbies, a kind of skill test that no one really ate.
They were terrible.

Like you, now the cooking part of barbecue is sorta boring; I've got
4 St Louis racks in a cooker right now and I've been doing honey-dos
and surfing the web. The rubs, sauces, prep, etc. are more
interesting
than ever.

Gotta make the airline arrangements for Edenton Hogfest soon - it's
a double-comp weekend this year, expect a tough field of big dog
teams this year. We didn't embarrass ourselves too much last year
and, of course, this year we're looking to do better.

How'd those butts and spares come out?

Let's revisit this conversation every year or two for another 40
years, eh?

Dana

On Feb 17, 6:37*am, tutall > wrote:

>
> Back atcha, the oldest is a freshman in college now. He's loving it.
> Regressed a bit on his grades of course, but getting back in the
> saddle this second semester.

Love to hear it, Dale! Our youngest is college-bound in the fall,
we got one done and the other is junior at UCD. He's already got
a summer job not too far from your neighborhood.

> Dana is doing competitions now, and in my neck of the woods. Am
> looking forward to going to see one and tell him everything he's doing
> wrong while drinking his beer.

Come on down, man! Our first comp is a warm-up in San Jose, March 24,
details of Ric's Backyard at www.cbqqa.org It's a one-day gig, no
long
meats, but it'll a fine group.

Dana

On Feb 19, 12:52*pm, frohe49 >
wrote:
> bbq;1714712 Wrote:
>
>
>
> > Sorry to hear of your amputation. It seems like you have a positive
> > attitude. If you need inspiration, think about big jim. *He raises hogs,
>
> > cows, chickens and shoots squirrels. He grows his own veggies and cans
> > what he can't use before spoiling. *He does this from a wheel chair.
>
> I hated to lose my leg but stuff happens and you can either find a way
> to keep on living or burrow up over in a corner and let the rest of your
> life be miserable. *The latter didn't look too inviting to me so I said
> "ok, let's find a way to keep on living as best we can". *So far, I
> think I'm making it. *Time'll tell.

You're still here on a.f.b., that's a good indication.

Dana

On Feb 19, 4:09*pm, Dana > wrote:
> On Feb 17, 6:37*am, tutall > wrote:

> > Dana is doing competitions now, and in my neck of the woods. Am
> > looking forward to going to see one and tell him everything he's doing
> > wrong while drinking his beer.
>
> Come on down, man! Our first comp is a warm-up in San Jose, March 24,
> details of Ric's Backyard atwww.cbqqa.org*It's a one-day gig, no
> long
> meats, but it'll a fine group.
>
> Dana


Heh, look how many are queueing up to judge it. Guess it's just
appropriate that Q judges queue.

http://www.cbbqa.org/forum/index.php?showtopic=15822

Looks like there's going to be a "Iron Chef" part where you have a
mystery meat? Sounds like fun.
Looks like a damn nice group of people too.

Got it marked on the calendar. We can fill in particulars when it get
closer.

On 19-Feb-2012, Dana > wrote:

> On Feb 17, 6:18*am, wrote:
> > On 16-Feb-2012, Dana > wrote:
>
> Hey Brick,
>
> > It's been a long road Dana. I remember when you were cooking on an
> > offset and still trying to figure out which end to put the fuel in.

.. . .

>
> How'd those butts and spares come out?
>
> Let's revisit this conversation every year or two for another 40
> years, eh?
>
> Dana

I'm glad you asked. That run was a good example of what would have
blown me into the weeds during my first couple of years. The pit didn't
want to run as hot as usual. Not that it was too low, just lower then I'm
used to. It ran about 220 most of the day. (Stack temp, but it's not
much different at the grate.) It usually runs right on 270 and I've gotten
used to that. Then, the ribs kept dragging on. After five hours, I was
asking myself, WTF? But I just popped another brewski and let it go.
At about six hours one slab said, "Take me off", but the other two said,
"Not yet". One of the butts was cruising upward nicely about that time,
but the other one was absolutely stuck at 177. Eight years ago, I
would have been shuffling meat, stirring the fire and messing with the
draft This time, I took off the one rack of spares, went back in the
house and cracked another beer. After another hour, the other two
spares got done along with one of the butts, so I brought them in
and left the last butt alone to figure out what he wanted to do. I
figured he'd get lonesome sooner or later. He finally gave up an hour
later. All the meat is excellent. No creosote.Not too thick crust.
None of the three spares shrunk back like they're supposed to,
but the crack test said they were done. They were. So be it!

Yeh, I enjoy reliving the old agony and ecstasy. Oh, right, there
wasn't any ecstasy until later.

--
Brick(Better to remain silent and be thought a fool
then to speak up and remove all doubt)

On Sat, 18 Feb 2012 07:31:01 -0500, Big Jim wrote:

> Hey Carbon, where you at in C Florida? You can usually find packer
> briskets at either Super WalMart or Sam's Club. At one time when I
> first started cooking brisket I could only find them at Albertson,
> BUTT I think they closed all the Stores in Gainesville (closest big
> town to me). If you ask nice either one may order in a case or 2 for
> you.

I'm in Lakeland. My thought about the brisket is that the price is high
for the quality of the meat. I paid $4/lb, which is approaching what I
can get really good quality sirloin for.

Btw, highly recommend this method for cooking sirloin: http://goo.gl/ncS9

On Feb 19, 8:37*pm, wrote:

> All the meat is excellent. No creosote.Not too thick crust.
> None of the three spares shrunk back like they're supposed to,
> but the crack test said they were done. They were. So be it!

That's the way it is. Sounds like a great cook.

> Yeh, I enjoy reliving the old agony and ecstasy. Oh, right, there
> wasn't any ecstasy until later.

I'm surprised how many people start out thinking barbccue is
supposed to be magically hard. I sure did. It's a kick
now to show a new enthusiast how easy it is and see
their eyes get wide when they realize it's true.

Dana

I want to make a brisket but my grill is in storage, what is the best
way to make brisket in an oven? please help.

In article
>,
Hamhock > wrote:

> I want to make a brisket but my grill is in storage, what is the best
> way to make brisket in an oven? please help.

Put that brisket in a crockpot. Set the crockpot on the lowest shelf and
run the cord out the crack in the door. Turn the crockpot on and leave
your oven off.

monroe(HTFH)

On 2/22/2012 5:27 PM, monroe, of course wrote:
> In article
> >,
> > wrote:
>
>> I want to make a brisket but my grill is in storage, what is the best
>> way to make brisket in an oven? please help.
>
> Put that brisket in a crockpot. Set the crockpot on the lowest shelf and
> run the cord out the crack in the door. Turn the crockpot on and leave
> your oven off.
>
> monroe(HTFH)


I suggest he sends it to me. My smoker is never in storage. Though
last year it got buried in snow. I'll cook it, give instructions on how
I did it and send back 1 lb or so....

Oh, I forgot, I would send 2 lbs to brick, he can vacuum pack it, keep a
lb for his efforts and send the rest to the recipient....

BBQ
--
Vegetarian

An old Indian term for poor hunter...

On 22-Feb-2012, bbq > wrote:

> On 2/22/2012 5:27 PM, monroe, of course wrote:
> > In article
> > >,
> > > wrote:
> >
> >> I want to make a brisket but my grill is in storage, what is the best
> >> way to make brisket in an oven? please help.
> >
> > Put that brisket in a crockpot. Set the crockpot on the lowest shelf and
> > run the cord out the crack in the door. Turn the crockpot on and leave
> > your oven off.
> >
> > monroe(HTFH)
>
>
> I suggest he sends it to me. My smoker is never in storage. Though
> last year it got buried in snow. I'll cook it, give instructions on how
> I did it and send back 1 lb or so....
>
> Oh, I forgot, I would send 2 lbs to brick, he can vacuum pack it, keep a
> lb for his efforts and send the rest to the recipient....
>
> BBQ
> --
> Vegetarian
>
> An old Indian term for poor hunter...

I'm up for that, but FedX overnight even without dry ice is
going to make that some very expensive brisket. In fact, skip
BBQ entirely, my smoker is always ready as well as the vac
machine.

--
Brick(Everybody get out your waders, the Sh#$$ is getting deep)

thanks! douchetards. I've made one with the crockpot before but was
going to use the oven this time around. so I guess crockpot>oven?

On Feb 23, 7:47*am, Hamhock > wrote:
> thanks! douchetards.

> I've made one with the crockpot before but was
> going to use the oven this time around. so I guess crockpot>oven?

Nope, not gonna charm us with your sweet words either.

On 2/23/2012 1:44 PM, tutall wrote:
> On Feb 23, 7:47 am, > wrote:
>> thanks! douchetards.
>
>> I've made one with the crockpot before but was
>> going to use the oven this time around. so I guess crockpot>oven?
>
> Nope, not gonna charm us with your sweet words either.
>
>
>


Exactly. The first post is "How do I cook a brisket in an oven"?
He/she implies that he has done one on the grill, but too lazy to get it
out of storage.

Brisket in an oven is almost the same as meatloaf. Season it, cook till
done. Simple.

BBQ
--
Vegetarian

An old Indian term for poor hunter...

On 23-Feb-2012, Hamhock > wrote:

> thanks! douchetards. I've made one with the crockpot before but was
> going to use the oven this time around. so I guess crockpot>oven?

The only significant difference between the smoker and your oven
is the smoke. Set your oven to some temperature between about
220 and 350, put your brisket on a rack, put it in the oven and
wait five to 12 hours depending on what you set your oven at. Check
it periodically (after about three hours). When it's done, take it
out of the oven and let it rest awhile before you start cutting on it.
Anything else is bells and whistles to confuse the tourists. Yes,
you can cook it in a crockpot. It will stew in a crockpot rather then
roast. If that's what you want, go for it.

--
Brick(Better to remain silent and be thought a fool
then to speak up and remove all doubt)

bbq > wrote:

> On 2/23/2012 1:44 PM, tutall wrote:
> > On Feb 23, 7:47 am, > wrote:
> >> thanks! douchetards.
> >
> >> I've made one with the crockpot before but was
> >> going to use the oven this time around. so I guess crockpot>oven?
> >
> > Nope, not gonna charm us with your sweet words either.

> Exactly. The first post is "How do I cook a brisket in an oven"?
> He/she implies that he has done one on the grill, but too lazy to get it
> out of storage.
>
> Brisket in an oven is almost the same as meatloaf. Season it, cook till
> done. Simple.
>

A real douchetard would grind that brisket into slurry,add rum,lime
juice and ice.
Viola! Brisket daiquiris!

monroe('Loogiehock'@gmail more like it)

Its my all time favorite item in bar b q and i really love to eat it
its a great item in dinner


______________________
Fishing Lodges Alaska

On Feb 24, 5:40*am, alaska34 >
wrote:
> Its my all time favorite item in bar b q and i really love to eat it
> its a great item in dinner

-yes it sure is.

and thanks brick for not being a smartass. i put it in the oven at 225
at 8.30am, i get off wrk at 4.30 so it should be close to ready.

On Thursday, February 23, 2012 5:13:23 PM UTC-8, (unknown) wrote:
> On 23-Feb-2012, Hamhock > wrote:
>
> > thanks! douchetards. I've made one with the crockpot before but was
> > going to use the oven this time around. so I guess crockpot>oven?
>
> The only significant difference between the smoker and your oven
> is the smoke. Set your oven to some temperature between about
> 220 and 350, put your brisket on a rack, put it in the oven and
> wait five to 12 hours depending on what you set your oven at.

I'd add just one suggestion - you can start outdoors in any kind of
cooker with some smoke wood/chips, low temp for an hour or two, just
to get some smoke into the meat, then transfer it to the oven to actually
cook it as described.

It'll fool the tourists most of the time.

Dana

Dana > wrote:
> On Thursday, February 23, 2012 5:13:23 PM UTC-8, (unknown) wrote:
>> On 23-Feb-2012, Hamhock > wrote:
>>
>>> thanks! douchetards. I've made one with the crockpot before but was
>>> going to use the oven this time around. so I guess crockpot>oven?
>>
>> The only significant difference between the smoker and your oven
>> is the smoke. Set your oven to some temperature between about
>> 220 and 350, put your brisket on a rack, put it in the oven and
>> wait five to 12 hours depending on what you set your oven at.
>
> I'd add just one suggestion - you can start outdoors in any kind of
> cooker with some smoke wood/chips, low temp for an hour or two, just
> to get some smoke into the meat, then transfer it to the oven to actually
> cook it as described.
>
> It'll fool the tourists most of the time.
>
> Dana

I figured the earlier stages of smoke would matter more.

Greg

Too awesome and too great sharing it is. I really enjoy this awesome and massive working i ever found. I love this nice working too much



_________________________________
sleep number m7 bed l sleep number m7 bed l sleep number i10 bed

On Sat, 3 Mar 2012 02:32:37 +0000 (UTC), gregz >
wrote:

>Dana > wrote:
>> On Thursday, February 23, 2012 5:13:23 PM UTC-8, (unknown) wrote:
>>> On 23-Feb-2012, Hamhock > wrote:
>>>
>>>> thanks! douchetards. I've made one with the crockpot before but was
>>>> going to use the oven this time around. so I guess crockpot>oven?
>>>
>>> The only significant difference between the smoker and your oven
>>> is the smoke. Set your oven to some temperature between about
>>> 220 and 350, put your brisket on a rack, put it in the oven and
>>> wait five to 12 hours depending on what you set your oven at.
>>
>> I'd add just one suggestion - you can start outdoors in any kind of
>> cooker with some smoke wood/chips, low temp for an hour or two, just
>> to get some smoke into the meat, then transfer it to the oven to actually
>> cook it as described.
>>
>> It'll fool the tourists most of the time.
>>
>> Dana
>
>I figured the earlier stages of smoke would matter more.

I'm not sure any smoke or smoke flavor is absorbed after the first 2
hours or so.