Recent content by Scott Thomas (GrillinFool)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by George L: I happy with my stash of Kingsford I pick up on sale at Home Depot twice yearly...) </div></BLOCKQUOTE> Here here... I ran out of my stash...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: Could the same flavors not be put in the meat by incorporating them in a rub? You are already rubbing the meat thereby not adding a step and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: This discussion, as already noted, was not one of flavor. As noted, I flavor brine and marinate quite often. Rather than promoting...

You can listen to KK's 35 years of experience or try it yourself. Do so and you will marinate and brine every time. It's not a hard experiment and the taste difference is significant. Of course taste is an opinion and I don't have a flavor meter that KK seems to think is necessary to validate...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Oh please. "[O]ne of those guys that [sic] has to be right all the time"? Hardly. It's very basic Food science. Read Hervé This, Shirley...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve McKibben: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I put this in another thread where KK here dissed marinades. Now he's dissing brining. I completely and utterly disagree with his sentiment. Anyone want to get to the real truth needs to do them side by side. I've done this same experiment three times now with the same results every time...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Scott-- I did not say mustard does nothing. Opinion: What little it does, does not seem to me to be worth the trouble. Food science: The...

I have to completely disagree with Kevin on a couple of points. Two days in a vinegar based mustard will do nothing? Vinegar is a natural tenderizer. Big believer in the mustard marinade. Second, the mop does nothing? I completely disagree with that too. If the fat cap is up, the mop does...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim L.: Yes, and it was a lot more simple with brisket than tri tip because the grainse are all running in one direction the entire length of the piece...

I'm not sure you did anything wrong in the cooking process. Did you slice against the grain?

Wow!! Everything looks awesome...

There are folks that are adamant about no bark. I think they're nuts. I guarantee they couldn't pass a taste test identifying the food smoked with bark and without. As for fresh or seasoned, I was in the seasoned camp but then I heard Myron Mixon say that he uses fresh peach because he...

Jerry, I don't disagree that some folks are going to buck what their folks cooked them. My dad crucified a lot of steaks in his time both on the grill and with WAAAYYYY too much minced onion and black pepper. Now he liked them MR to M and I take mine bloody. But it's part of it for some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker: I think the reason people get so worked up over this is that both camps are hellbent on their opinion and cannot be swayed. The majority of...