Two Plus Two Publishing LLC
Two Plus Two Publishing LLC
 

Go Back   Two Plus Two Poker Forums > >

Notices

Other Other Topics Discussion of arts & entertainment, pop culture, food & drink, health and exercise, fashion, relationships, work, and just about anything else in life except poker, sports, religion and politics.

Reply
 
Thread Tools Display Modes
Old 05-30-2018, 09:25 PM   #1201
cantsitstillbr
old hand
 
cantsitstillbr's Avatar
 
Join Date: Oct 2004
Posts: 1,566
Re: The BBQ Thread

Photos from recent bbq comp













cantsitstillbr is offline   Reply With Quote
Old 05-30-2018, 11:21 PM   #1202
pockettwoz
adept
 
Join Date: Sep 2011
Location: Chicago
Posts: 848
Re: The BBQ Thread

Wow
pockettwoz is offline   Reply With Quote
Old 05-30-2018, 11:26 PM   #1203
BiiiiigChips
Carpal \'Tunnel
 
BiiiiigChips's Avatar
 
Join Date: Aug 2006
Location: SOCAL
Posts: 6,352
Re: The BBQ Thread

Quote:
Originally Posted by cantsitstillbr View Post
Photos from recent bbq comp
Nice looking boxes. How did y'all do?
BiiiiigChips is offline   Reply With Quote
Old 06-03-2018, 06:36 AM   #1204
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Stopping by to subscribe.
Bigdaddydvo is offline   Reply With Quote
Old 06-03-2018, 07:42 AM   #1205
cantsitstillbr
old hand
 
cantsitstillbr's Avatar
 
Join Date: Oct 2004
Posts: 1,566
Re: The BBQ Thread

Quote:
Originally Posted by BiiiiigChips View Post
Nice looking boxes. How did y'all do?
Not great. 30-something out of 67 overall. 20th in ribs. 24 in brisket. 40ish in chicken and near the bottom in pork. We do two comps per year. Never among the top teams, but we usually get lucky enough to have one top 10 category.
cantsitstillbr is offline   Reply With Quote
Old 06-03-2018, 08:11 AM   #1206
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Quote:
Originally Posted by cantsitstillbr View Post
Not great. 30-something out of 67 overall. 20th in ribs. 24 in brisket. 40ish in chicken and near the bottom in pork. We do two comps per year. Never among the top teams, but we usually get lucky enough to have one top 10 category.


I know some folks are really protective of their recipes, but could you share the rub you do? My FIL competes and has placed in the big KC competitions, so I plan on sharing his Lawrey’s based rub as soon as I get his recipe.
Bigdaddydvo is offline   Reply With Quote
Old 06-03-2018, 08:50 AM   #1207
cantsitstillbr
old hand
 
cantsitstillbr's Avatar
 
Join Date: Oct 2004
Posts: 1,566
Re: The BBQ Thread

Quote:
Originally Posted by Bigdaddydvo View Post
I know some folks are really protective of their recipes, but could you share the rub you do? My FIL competes and has placed in the big KC competitions, so I plan on sharing his Lawrey’s based rub as soon as I get his recipe.
I use almost all commercially available rubs/injections/sauce. Lately using KosmosQ products. (https://kosmosq.com). I’ve been successful with other brands including oakridge (https://www.oakridgebbq.com) & simply marvelous (https://www.bigpoppasmokers.com/simply-marvelous-rubs). Been doing competition bbq since 2012. Also worth noting that I prefer & use much simpler techniques and flavors when I cook at home.

Ribs & Chicken:
Brine (chicken only): Simple salt sugar brine for ~2 hrs.
Injections (chicken only): Chicken broth & kosmos moisture magic.
Rubs: KosmosQ Dirty Bird Hot & Killer Bee
Wrap (ribs only): margarine, honey, Brown sugar, dirty bird hot rub
Sauce: kosmosq sweet smoke sauce mixed with a bunch of honey and a little water.
Finishing rub: Ground dirty bird hot.

Brisket:
Injection: Water & Reserve brisket injection.
Rubs: KosmosQ dirty bird hot & Texas beef.
Wrap: beef consumme
Sauce: sweet smoke mixed with a bunch of the brisket au jus.
Finishing rub: usually a light dusting ground salt and msg.

Pork: My buddy does the pork. Not sure of details other than he uses killer hogs products & technique.

Our best entries are usually ribs and chicken.
cantsitstillbr is offline   Reply With Quote
Old 06-05-2018, 01:38 PM   #1208
midwestkc
adept
 
Join Date: Jun 2005
Posts: 757
Re: The BBQ Thread

You tried the cow cover hot instead of dirty bird hot on brisket? It's killer.

Sent from my SM-N950U using Tapatalk
midwestkc is offline   Reply With Quote
Old 06-09-2018, 07:11 PM   #1209
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
The BBQ Thread

Very first brisket today.







Will post some pics upon carving.
Bigdaddydvo is offline   Reply With Quote
Old 06-09-2018, 09:52 PM   #1210
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Final results after resting and carving:



Bigdaddydvo is offline   Reply With Quote
Old 06-10-2018, 02:23 AM   #1211
durango155
Pooh-Bah
 
durango155's Avatar
 
Join Date: Aug 2008
Posts: 4,528
Re: The BBQ Thread

Looks bomb but perhaps slightly over cooked it it started to shred. Pictures never tell the full story yet so interested in texture and taste. I have cooked 4-5 Briskets on my smoker and only feel like I nailed it once maybe. I think a lot has to do with meat quality as I will only do a prime brisket from Costco these days if I'm going to invest all that time.
durango155 is offline   Reply With Quote
Old 06-10-2018, 10:31 AM   #1212
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Quote:
Originally Posted by durango155 View Post
Looks bomb but perhaps slightly over cooked it it started to shred. Pictures never tell the full story yet so interested in texture and taste. I have cooked 4-5 Briskets on my smoker and only feel like I nailed it once maybe. I think a lot has to do with meat quality as I will only do a prime brisket from Costco these days if I'm going to invest all that time.


So...it was delicious, but I confess that as a BBQ rookie that I don’t know what I don’t know. I had always thought in smoked brisket the flat slices (is more firm yet still tender) and the point mainly shreds but I could be wrong of course.

Also I didn’t realize there’s an appreciable difference between choice and prime (since we’re slow cooking to break down tough muscle fibers). But will give prime a shot next time.
Bigdaddydvo is offline   Reply With Quote
Old 06-10-2018, 01:22 PM   #1213
JimHammer
Digg'n the gifs
 
JimHammer's Avatar
 
Join Date: Apr 2005
Location: Kansas City
Posts: 8,278
Re: The BBQ Thread

Quote:
Originally Posted by Bigdaddydvo View Post
So...it was delicious, but I confess that as a BBQ rookie that I don’t know what I don’t know. I had always thought in smoked brisket the flat slices (is more firm yet still tender) and the point mainly shreds but I could be wrong of course.
If you're not making burn ends out of the point, you're missing out.
Quote:
Also I didn’t realize there’s an appreciable difference between choice and prime (since we’re slow cooking to break down tough muscle fibers). But will give prime a shot next time.
I've had choice brisket turn out great and wagyu come out terrible. Lately I've been cooking a lot of Costco prime because it's been on sale, but usually I just go for whatever is cheap.
JimHammer is offline   Reply With Quote
Old 06-10-2018, 02:52 PM   #1214
txdome
Carpal \'Tunnel
 
txdome's Avatar
 
Join Date: Mar 2007
Location: Austin
Posts: 7,940
Re: The BBQ Thread

Quote:
Originally Posted by JimHammer View Post
If you're not making burn ends out of the point, you're missing out.

FPS on the best part of the brisket.
txdome is offline   Reply With Quote
Old 06-10-2018, 02:55 PM   #1215
JackInDaCrak
Carpal \'Tunnel
 
JackInDaCrak's Avatar
 
Join Date: Dec 2006
Posts: 7,685
Re: The BBQ Thread

BBD,

This brisket looks good. Shredding flat is an indication that it could be slightly overdone but it’s better overdone than under in my experience. The optimal doneness for flat is that if you take a quarter inch slice it can drape over your finger with a full bend, and just barely hold together. How juicy was the flat?



Costco prime packer briskets are a no brainer and are cheaper than CAB or choice packers anywhere else I can find including restaurant depot.
JackInDaCrak is offline   Reply With Quote
Old 06-11-2018, 05:08 PM   #1216
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Quote:
Originally Posted by JackInDaCrak View Post
BBD,

This brisket looks good. Shredding flat is an indication that it could be slightly overdone but it’s better overdone than under in my experience. The optimal doneness for flat is that if you take a quarter inch slice it can drape over your finger with a full bend, and just barely hold together. How juicy was the flat?



Costco prime packer briskets are a no brainer and are cheaper than CAB or choice packers anywhere else I can find including restaurant depot.


Good info. The flat was reasonably juicy, but not nearly as decadent as the point. It reheats fantastically. For lunch today I microwaved some with leftover mashed potatoes, and it was wonderful.

Will def. look at Costco prime briskets. This one was on sale for $2/lb (choice)—nice and cheap if I had happened to mess it up.
Bigdaddydvo is offline   Reply With Quote
Old 06-11-2018, 05:28 PM   #1217
slamdunkpro
veteran
 
slamdunkpro's Avatar
 
Join Date: Jul 2003
Location: Springfield VA
Posts: 2,515
Re: The BBQ Thread

Quote:
Originally Posted by Bigdaddydvo View Post
Also I didn’t realize there’s an appreciable difference between choice and prime (since we’re slow cooking to break down tough muscle fibers). But will give prime a shot next time.
Beef carcasses are graded in the ribeye, the inspector never looks at the brisket so marbling can vary wildly. Prime isn't always better. Shape and thickness can have a greater impact on your cook.

Slow cooking isn't necessary - I routinely do briskets in 6 hours or less.
slamdunkpro is offline   Reply With Quote
Old 06-11-2018, 07:41 PM   #1218
capone0
Carpal \'Tunnel
 
capone0's Avatar
 
Join Date: Jun 2005
Location: Philly
Posts: 40,768
Re: The BBQ Thread

You can look at your meat before you buy it though to give you at least what it should look like on the inside.
capone0 is offline   Reply With Quote
Old 06-11-2018, 07:45 PM   #1219
BiiiiigChips
Carpal \'Tunnel
 
BiiiiigChips's Avatar
 
Join Date: Aug 2006
Location: SOCAL
Posts: 6,352
Re: The BBQ Thread

Quote:
Originally Posted by slamdunkpro View Post

Slow cooking isn't necessary - I routinely do briskets in 6 hours or less.
What temp are you at for this?
BiiiiigChips is offline   Reply With Quote
Old 06-11-2018, 08:54 PM   #1220
slamdunkpro
veteran
 
slamdunkpro's Avatar
 
Join Date: Jul 2003
Location: Springfield VA
Posts: 2,515
Re: The BBQ Thread

Quote:
Originally Posted by BiiiiigChips View Post
What temp are you at for this?
350 - 325
slamdunkpro is offline   Reply With Quote
Old 06-11-2018, 08:56 PM   #1221
slamdunkpro
veteran
 
slamdunkpro's Avatar
 
Join Date: Jul 2003
Location: Springfield VA
Posts: 2,515
Re: The BBQ Thread

Quote:
Originally Posted by capone0 View Post
You can look at your meat before you buy it though to give you at least what it should look like on the inside.
Buying a full (packer) brisket gives you very little indication of the interior marbling
slamdunkpro is offline   Reply With Quote
Old 06-12-2018, 12:05 PM   #1222
Bigdaddydvo
King of the Politics Forum
 
Bigdaddydvo's Avatar
 
Join Date: Aug 2004
Location: ^ ND Football jobs better than him
Posts: 19,474
Re: The BBQ Thread

Life hack maybe? I put some of my leftover shredded brisket into a bowl of instant pho, and it tasted incredible. Brisket chili tonight with the rest of the leftovers.
Bigdaddydvo is offline   Reply With Quote
Old 07-11-2018, 04:07 PM   #1223
suzzer99
Carpal \'Tunnel
 
suzzer99's Avatar
 
Join Date: Nov 2005
Location: on top of the bell curve
Posts: 85,839
Re: The BBQ Thread



The Big D sandwich at Danny Edwards Boulevard BBQ - buttery soft, rich, thich-cut crown of the brisket. For my money the best BBQ sandwich in Kansas City. IE - best in the world.
suzzer99 is offline   Reply With Quote
Old 07-11-2018, 04:44 PM   #1224
yimyammer
Pooh-Bah
 
Join Date: Aug 2004
Posts: 5,101
Re: The BBQ Thread

Made these ribs based on Ian Knauer's Sticky Balsamic Ribs recipe

I apply the rub from the recipe above to the ribs, vacuum seal and leave them in the fridge overnight. Then throw them in a sous vide bath at 145F for 36 hours.

brush with the balsamic reduction and cook in the oven for 15 minutes, sounds complicated but its very easy and more importantly tasty




yimyammer is offline   Reply With Quote
Old 07-11-2018, 08:08 PM   #1225
onedollaratatime
journeyman
 
Join Date: May 2013
Posts: 299
Re: The BBQ Thread

Quote:
Originally Posted by yimyammer View Post
Made these ribs based on Ian Knauer's Sticky Balsamic Ribs recipe

I apply the rub from the recipe above to the ribs, vacuum seal and leave them in the fridge overnight. Then throw them in a sous vide bath at 145F for 36 hours.

brush with the balsamic reduction and cook in the oven for 15 minutes, sounds complicated but its very easy and more importantly tasty





As good as those ribs my look, sous vide is not BBQ.
onedollaratatime is offline   Reply With Quote

Reply
      

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Forum Jump


All times are GMT -4. The time now is 06:10 AM.


Powered by vBulletin®
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Copyright © 2008-2017, Two Plus Two Interactive
 
 
Poker Players - Streaming Live Online