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Old 03-24-2010, 06:55 PM   #85
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I love BEER
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I'd probably stay away from the mop.
I love BEER too!

No beer mop = more beer for me!

(I think I'm starting to get it now. )

~grasshopper
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Old 03-24-2010, 07:08 PM   #86
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Making Me HUNGRY!

I will be content to sit back, drink some beers, take in the sights & sounds, enjoy everybody's company, and of course put on the feed bag when the BBQ comes out of the smoker. I know when to be a chief and when to be an indian, and this weekend I will be an indian.
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Old 03-24-2010, 07:11 PM   #87
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I will be content to sit back, drink some beers, take in the sights & sounds, enjoy everybody's company, and of course put on the feed bag when the BBQ comes out of the smoker. I know when to be a chief and when to be an indian, and this weekend I will be an indian.
I will be sitting there right next to ya. But watching the smoker to make sure both Don and Paul keep it shut.

I was so relieved today to find everything worked perfectly after a long brutal winter.
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Old 03-24-2010, 07:30 PM   #88
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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.

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.
See what I have to deal with... mustard..... Bad enough you cann't get a good piece of beef up here..... Of course, Maryland and PA are not up here....

I'm not fond of the foil wrap as it tends to steam the crust after all that hard work of not opening the pit.....

Beer is to drink.

Frank, the beef sounds great. Frankly I was a little concerned about a full getting finished. The smoker is not cast so it works slower. There is a spice store nearby. They have fresh ground pepper that will make your eyes water touchin the jar. By fresh I mean it hasn't sat in the market for two months.....

Now I like the Texan's way of BBQ. Simple skill with a good piece of meat rather than a whole bunch of cover up. Yet, I do like some fresh out of the grinder assorted chili powder with the kosher salt and pepper...
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Old 03-24-2010, 07:32 PM   #89
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Wink Let The Smoker Alone

Quote:
I will be sitting there right next to ya. But watching the smoker to make sure both Don and Paul keep it shut.
Hopefully we will be able to ply Don & Paul with enough beverages to keep them occupied and away from the smoker.

Quote:
I was so relieved today to find everything worked perfectly after a long brutal winter.
I am glad to hear Anna made it though the winter unscathed. That's always a tense few moment when you are going through the systesm think...PLEASE PLEASE let everything work, because you know it is probably going to be expensive if it doesn't.

How do you all feel about black and tans??? I was thinking of getting a case of Yuengling Lord Chesterfield Ale and a case of Yuengling Porter to make black and tans. If not that many people are into it I will simply get two cases of the Lord Chesterfield Ale.



And



Equals...



But they're better when you make them yourself.
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Old 03-24-2010, 07:49 PM   #90
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I will be making black and browns. Jim Beam and coke is my poison these days.

Ya know, this will be my first TAC rally. I hope I wear the right clothes and carry my flag properly... I am very worried about not following protocol.
HOLD ON!!!! I just checked and there is no protocol.
BTW what is protocol? Have I ever followed it or does it follow me? I am getting cornfussed.
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Old 03-24-2010, 08:39 PM   #91
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unwritten protocol

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I will be making black and browns. Jim Beam and coke is my poison these days.

Ya know, this will be my first TAC rally. I hope I wear the right clothes and carry my flag properly... I am very worried about not following protocol.
HOLD ON!!!! I just checked and there is no protocol.
BTW what is protocol? Have I ever followed it or does it follow me? I am getting cornfussed.
and yes, you have to foillow this protocol, it is written in the official bylaws.
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Old 03-24-2010, 08:46 PM   #92
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Don-- Now you're getting it. Don't tell anyone I told you this, but the truth is, the meat gets all of its smoke flavor in the first 3-5 hours, so at that point the smoke just becomes a heat source. You could actually just put it in the oven for the rest of its cook and it would come out fine. But, one really good reason to keep it on the pit is so that you can claim you are "tending the fire" and drink more beer. Also a great way to avoid the honey-dos.

(If anyone tells my wife I said this I'll call you a bloody liar! )

Over59-- Oh yeah, chiles in the rub work great. I often include some of my special chipotle powder or some chiles in the mix when I'm just cooking for myself. But you know how yankees and "spice" sometimes don't mix...

-Marcus
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Old 03-24-2010, 09:38 PM   #93
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Thanks guys , now I'm not only hungry , I'm thirsty too
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Old 03-25-2010, 09:12 AM   #94
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Real beer for the serious beer drinker.
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Old 03-25-2010, 11:20 AM   #95
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Now correct me if I'm wrong, but I always thought the difference in BBQ and/or smoking was in the type of wood used. Having lived in KCMO I am quite a fan of what they do there (I think hickory). Someone there told me in Texas they tended toward Mesquite. Like I said please correct me. Of course those are the possible traditional woods. Many others were prevalent at the plethora of establishments. I tried almost all of them.

Having said that: The KCMO BBQ is much like what was detailed above by utee, with the exception that it is served with lots of sauce, which I enjoy but prefer on the side.

I would give a finger from my left hand for some Pit Beans from The Martin City Smoke Stack.
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Old 03-25-2010, 11:47 AM   #96
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well then get out your sharpest knife 'cause he delivers anywhere!
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Old 03-25-2010, 12:20 PM   #97
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I will be making black and browns.
But I will be making your 1st B&B.

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Thanks guys , now I'm not only hungry , I'm thirsty too
Then put Paulette in the truck and get your butts down here!!!

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Real beer for the serious beer drinker.
Got some in the fridge chilling for ya right now. Seriously.
(Don't have the cool glass though. )

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I would give a finger from my left hand for some Pit Beans from The Martin City Smoke Stack.
Hold on to your fingers Lefty, I think you might like my beans. (Can you say chipotle? )

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I will be content to sit back, drink some beers, take in the sights & sounds, enjoy everybody's company, and of course put on the feed bag when the BBQ comes out of the smoker. I know when to be a chief and when to be an indian, and this weekend I will be an indian.
I will be a Chief when it comes to parking this weekend only. After that, I'm ALL indian.

Everyone: Please realize that I am an incredibly lazy host.
After I get you your 1st drink, you are expected to make yourselves entirely at home.
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Old 03-25-2010, 12:33 PM   #98
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well then get out your sharpest knife 'cause he delivers anywhere!

I know, but they are best in the restaurant.
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