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Old 03-23-2010, 05:51 PM   #71
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Thumbs up All Systems Are A Go

I got home today and pulled Katarina out of the orchard and parked her in the driveway next to Savannah. We got her all dewinterized, all systems checked out ok, got the interior set up, filled the fresh water tank, and we're ready to roll baby. Now all I have to do is give her a quick wash to get a winter's worth of grime off her.

My wife IS getting off at 11:30 so we should be on the road by noon!!! WAHOOO!!!
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Old 03-23-2010, 06:16 PM   #72
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Sealtech Manufacturing Inc. - RV leaks bubbles recreational vehicles
I'm thinking Marty's might be your best bet close by.
I think Colin Hyde recently acquired the Sealtech machine for his shop, so VT and Whirlaway can get leak testing there... I think it's a good practice annually for any trailer that gets used a lot, especially after a long winter of sitting.
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Old 03-23-2010, 06:26 PM   #73
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I think Colin Hyde recently acquired the Sealtech machine for his shop, so VT and Whirlaway can get leak testing there... I think it's a good practice annually for any trailer that gets used a lot, especially after a long winter of sitting.

I think we all know who paid for it...... Let's all thank Don C.
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Old 03-23-2010, 06:42 PM   #74
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Would love too!!

Don,

Would love to show up.. but I'm heading overseas to the Persian Gulf in 2.5 weeks for 5 weeks...... so we're busy getting things taken care of before I depart. Busy, Busy.. stay warm... !! We'll be thinking of you all TACing it!

Rob
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Old 03-23-2010, 07:10 PM   #75
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I think we all know who paid for it.......
Now THAT'S funny right there.

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Don,

Would love to show up.. but I'm heading overseas to the Persian Gulf in 2.5 weeks for 5 weeks...... so we're busy getting things taken care of before I depart. Busy, Busy.. stay warm... !! We'll be thinking of you all TACing it!

Rob
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We'll send a toast your way.
See you at the Bash!
Take care.
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Old 03-24-2010, 09:12 AM   #76
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Would anyone like me to pick up a prime, full, untrimmed, brisket to put in that smoker? I will bring a few pounds of scrapple for sure guys. I will do my best to get that from the amish butcher but cannot promise...
Ribs and Butt and Brisket may be too much for the smoker in this weather. Guess we all have cabin fever. May do ribs Friday? Frank, if you can get me an extra one of those USDA Prime Full Untrimed Bad Boys I will gladly pay you on Friday....
Alternatively, a nice trimmed one would be appreciated if they have one and you make it there. You just cann't get great beef or real pork in NE without alot of exploring.

Looking like a party....


Jane just came by and said...
"Now look at what you have done.."[
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Old 03-24-2010, 10:23 AM   #77
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Paul, I went down to my butcher this morning. Unfortunately all of their slaughtering and butchering is done for the week. This normally does not present an issue except that with Passover time they went ahead and trimmed them. The fat cap is down to about 1/4" and the tri tip is gone. When I asked John where the tri tip went he just grinned. I have a just shy of ten pound brisket in the refer. I also picked up a full slab of BACON for breakfast. Tomorrow morning I will try and go up the Shrewsbury PA and get the Amish scrapple. Do not hold me to it, because if the weather is good I am working on a clients trailer... You might all have to settle for Rappa Scrapple. I was going to bring a 3lb block for Don and one for Paul. I will also have some for our breakfast. Anyone else in need?
I also have a large supply of Hatch New Mexico green chillies in the freezer. These are the real deal now, from Hatch and wood roasted. Anyone want me to bring a bag for them? Muy caliente... seriously, very spicy and flavorful.
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Old 03-24-2010, 10:33 AM   #78
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You should make some chile relleno with those Hatch green chiles. My Dad is from West Texas and that's the way he does it.

Too bad the brisket is trimmed, but you can still make decent BBQ with it. Just leave it on the smoker for only a few hours, somewhere between 3 and 5, and then pull it and wrap it in heavy duty aluminum foil. At that point you can either put it back on the pit and finish it there, or alternatively finish it in the oven.

And Frank, if ribs are on the menu, you know my recommendation for cooking them. Be sure to take the Fiesta Pork Rub with you.

Wish I were there!
-Marcus
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Old 03-24-2010, 12:06 PM   #79
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You should make some chile relleno with those Hatch green chiles.
Mmmmm....... this could take us in a really cool direction!

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Wish I were there!
-Marcus
Wish you were too! You know you don't need your trailer for this one Marcus.... Just sayin'

Question: Are there major variations in Texas Q? I know KC, St. Louis, Memphis, NC, etc. But what about within the Republic itself?
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Old 03-24-2010, 04:35 PM   #80
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Mmmmm....... this could take us in a really cool direction!



Wish you were too! You know you don't need your trailer for this one Marcus.... Just sayin'
I'd go it if I could, Don. I'd love to meet all of you in real life, and I've heard so much about what a wonderful person you are. You have a big fan club suffice to say. The timing for this one isn't great, and sadly the BASH falls on a week that my wife already planned a Mexico beach vacation for us (not that there's anything wrong with that ). But, one of these days in the near future, FOR SURE. I appreciate the warm invitation.

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Question: Are there major variations in Texas Q? I know KC, St. Louis, Memphis, NC, etc. But what about within the Republic itself?
There are some variations across the state, for example the eastern part of the state tends to be more like Southeastern BBQ (lots of pork), and the western part of the state is not really that much into BBQ at all, it's more into authentic Mexican, Tex-Mex, and New Mexican-style Mexican food.

But Central Texas is really considered to be the cradle of BBQ in the state, and down here, Brisket is King. BBQ down here is not a verb, it's not an activity around a grill, it's not a gathering of friends to eat hamburgers and hot dogs. Here in Central Texas, BBQ is a noun that refers to a style of food, cooked low and slow, using the smoke rather than the flame to cook the meat.

Like I said, Brisket is King, and when someone invites you over for some BBQ, the assumption is that brisket will be served. But we like to slow-smoke anything. Due to the large German influence in the region, sausage is a common meat to be smoked. And of course ribs. Beef ribs are common here, which makes sense because beef was always more plentiful in Texas than was pork, but personally I don't think there's any better rack of ribs than some slow-smoked, dry-rubbed, pork spare ribs.

It's also common to see smoked chicken, smoked turkey (this is what my family eats every Thanksgiving), pork tenderloin (I make a FANTASTIC smoked pork tender if I do say so myself), and also smoked pork chops and even smoked ribeye!

In general, there is no sauce applied to the meat during the cooking process, or for serving. Texans tend to say things like, "GOOD bbq doesn't NEED sauce" and I tend to agree with that sentiment. But sauce is usually available, and served on the side. Other traditional sides are potato salad, cole slaw, pinto beans, creamed corn, whole jalapenos, sliced onions, and white bread. You'll see many Texans making a quick half sandwich using a single piece of white bread, some slices of brisket, jalapenos, and sliced onions.

Oh, and for dessert, it's traditional to have banana pudding, but cobbler is often served as well.

Sorry for the dissertation, I tend to get wordy when I talk about BBQ...

-Marcus
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Old 03-24-2010, 05:44 PM   #81
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Smile Great info Marcus!

Thank you.

Brisket will be King this weekend. It sounds like Frank has scored us something we don't normally see around these parts. The boys and I will no doubt enter into a friendly debate on how to prepare this bad boy and I'm very interested in how pros like you treat their brisket.

FYI, in 1980, I had a brisket in Texas that may have been one of the best things I've ever eaten. All it had for a rub was salt and pepper. I've been searching for that taste experience ever since.

For this weekend, someone has suggested doing the typical dry rub treatment overnight, etc... but then, before putting it in the smoker, lathering it up with a mustard sauce. I take it you wouldn't apply the mustard sauce? Another question if I may Professor, where do you stand on Beer mops? I was thinking that we use a spicy dark beer mop periodically and then we add a little just before we finally seal up the brisket in the foil.
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Old 03-24-2010, 06:23 PM   #82
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Thank you.

Brisket will be King this weekend. It sounds like Frank has scored us something we don't normally see around these parts. The boys and I will no doubt enter into a friendly debate on how to prepare this bad boy and I'm very interested in how pros like you treat their brisket.
If you have the time to read it, I actually wrote a "Texas BBQ Full Monte" thread a couple of years ago, complete with PICTURES! You can find it here:

http://www.airforums.com/forums/f161...nty-41889.html

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FYI, in 1980, I had a brisket in Texas that may have been one of the best things I've ever eaten. All it had for a rub was salt and pepper. I've been searching for that taste experience ever since.
Oh yeah! That's the way we do it. I use some paprika in the rub as well, but it's as much for color as for flavor.

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For this weekend, someone has suggested doing the typical dry rub treatment overnight, etc... but then, before putting it in the smoker, lathering it up with a mustard sauce. I take it you wouldn't apply the mustard sauce?
I don't usually use any mustard on a brisket, but I DO use it on my ribs, and it tastes great. It certainly won't hurt the brisket, mustard is a wonderful and under-utilized condiment for meats IMHO. My Dad makes a killer lamb shank where mustard is the base. I might suggest actually putting the mustard on FIRST, and then the dry rub over that.

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Another question if I may Professor, where do you stand on Beer mops? I was thinking that we use a spicy dark beer mop periodically and then we add a little just before we finally seal up the brisket in the foil.
I don't typically use a mop on a brisket, because my objective is to keep that lid closed and let the smoke do its work. BUT, it seems you have a trimmed brisket on the way (what we would call "market trim" down here in Texico, as opposed to the "packer trim" which is really an UNtrimmed brisket with both the "flat" bottom-muscle, and the "point" top muscle). And since you have a market-trimmed brisket, you could certainly try to do a few things to keep the brisket a little moister throughout the cooking process. I love BEER, so a BEER MOP sounds pretty good to me! Another common mop is apple cider.

I suspect you'll be able to figure out something that will work, no doubt.

FRANK-- Are you taking some BBQ sauce up there?
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Old 03-24-2010, 06:33 PM   #83
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In thinking about it, I'd say that my recommendations are these:

Overall, I'd probably stay away from the mop. For a long cook, you want to keep that lid closed. I think the mustard base would be fine and taste good, but if you want that 1980 brisket experience, I'd just go with the simply salt and pepper rub. And some paprika, but that's me.

I know that Frank knows what he's doing, he's eaten a lot of good BBQ down here in the Republic and he's done it himself many times as well. I'd trust him, he won't steer you wrong. If authentic Texas BBQ is what you want, Frank knows how to make it for you.
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Old 03-24-2010, 06:40 PM   #84
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Thank you for the compliment Marcus... As he said there is two kinds of BBQ. The Texas style and everything else. I only know one style.
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