Recent content by J Hasselberger


 
  1. J Hasselberger

    Visiting Austin

    Welcome to Texas, Graham. In Austin, you can't swing a dead cat without hitting a decent barbecue joint. Franklin is the place for brisket, to be sure. The lines are long, but you can order take-away in advance. There's a minimum dollar order (around $100, I think), but if your son has a couple...
  2. J Hasselberger

    Reheating brisket

    Excellent, in fact. It took just around 2 hours at 350° to get it into the 150° average. The cooked weight of the brisket was a little under 7 lbs. It was in the fridge from Monday afternoon to Friday afternoon wrapped tight in two layers of HD foil. It was just as jiggly and juicy as when I...
  3. J Hasselberger

    Reheating brisket

    Hi Kevin, Enjoyed all your informative posts and use them all the time. This is from an oldie-but-goodie thread. I cooked a packer on Sunday night into Monday, then after cool-down, wrapped it tight in heavy foil and refrigerated it. I'm planning to reheat it for a party on Friday night. The...
  4. J Hasselberger

    Who uses Meat Church rubs? What are your favorites?

    I find most of the commercial runs too salty, so I started making my own saltless rubs and salt the meats appropriately. For example, a pork butt can take a lot more salt than a rack of spares. The are a lot of easy recipes and most of the ingredients are readily available. (I do however keep a...
  5. J Hasselberger

    Brisket gravy?

    That’s a very good sauce for brisket. It really does enhance the beefiness of a slice of brisket or on a chopped brisket sandwich. JEFF
  6. J Hasselberger

    Expensive Pork Shoulder but cheaper than a restaurant

    Just smoked a small boneless butt (5.5lbs). Took about 13 hours at 250 unwrapped (195 internal). At the local H-E-B, big bone-in butts were $1.99/lb and the little bonelesss guys were $2.49. It's just the two of us and we had 3 sammies yesterday and I froze 4 two-sammy freezer bags. Good eats on...
  7. J Hasselberger

    My Favorite Commercial BBQ Sauce(s)

    Just yesterday I gave the H-E-B store brand Carolina sauce a try. I had a small pork butt in the WSM and didn’t have any pork sauce in the pantry. Very nice mustard/vinegar sauce with a medium consistency. Was exceptional when mixed in with chopped meat for a Sloppy Porky sandwich. Best $2.10...
  8. J Hasselberger

    Looking for help with cooking times (brisket)

    I’m in the “earlier is better” camp. I’ve done briskets at about that weight at 240-250 and have had them take 13 hours. In a cooler, a well-insulated hunk can go 4-5 hours, so I would‘nt worry too much about it finishing too early. That’s much better than too late!
  9. J Hasselberger

    Reheating Grilled Wings

    Grilled a pile of wings for dinner on Saturday and had a lot leftover. Decided to reheat them for lunch today. It was pretty straightforward - move the oven rack to the top position; preheat the oven to 400 (convection roast); lightly oil a foiled sheet pan and line up the wings in a single...
  10. J Hasselberger

    Bay of Pigs Sauce

    Back in the 1970s there was a rib joint in Chicago (on Wabash) called The Bay of Pigs. Would this sauce have any connection? I do remember that the sauce was magnificent. There's a brew pub there now. Jeff
  11. J Hasselberger

    Christmas Dinner Advice Needed – Making Brisket in December

    I’m with TFL on the overnight strategy. A 20-pounder on a frigid overnight could easily take 14-15 hours, which would make your 7:00pm dinner a perfect target.
  12. J Hasselberger

    Sunday Tomahawk

    A nice hunk of meat given due respect is a beautiful thing. The best utility feature of a tomahawk Is the built-in handle for searing. (That’s a great price for a nice piece of ribeye, btw.)
  13. J Hasselberger

    Q1200 In Coming

    The Q1200 is an excellent little tailgater. Enjoy.
  14. J Hasselberger

    Coleslaw for pulled pork sandwich

    Made some slaw today. Added a bit of dill pickle relish. Worked nice on a pulled pork sammy.
  15. J Hasselberger

    Coleslaw for pulled pork sandwich

    My take on slaw is that it's not there to change/fix/modify the taste of the meat. It's a condiment. The lovely Janis makes a pork sauce with plenty of bite and spice that wakes up the taste of the pork. The slaw adds crunch and creates a cooling layer on the finish. BTYW, I do like Brett's...

 

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