Recent content by SethM

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You can also finish sous vide. </div></BLOCKQUOTE> This makes me giggle... This would have to be the most advanced finishing method in the world. Finishing bbq stuff sous...

250 3 out, 45min-1 hour in for the win....

This is a pretty cool way to cook a whole hog but sure looks like a lot of work. http://tomthebutcher.blogspot.com/2008/09/porchetta.html

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Not at all. Acid denatures protein; it 'cooks' the meat. Acids are good for flavoring marinades but in most cases one should not make the pH...

I have some skirts for all of you that dont like fat on your brisket....

If you can cram it in whole go for it, wont matter if it touches the sides as it will shrink in size quite quickly once it gets to temp. Like Shawn said, you could also seperate the flat and the point and either cook the point or grind it up for burgers.

I was only offering a different way to try... The normal way is not the ONLY way. Waiting to foil @ 160-170 for a thin, hardly any fat cap brisket? Yes, based on my post on dealing with the thin sections, why not cook to 160-170 without foil? I understand that temperatures mean nothing...

I would carve that brisket up like a bad ol turkey on Thanksgiving before you even cook it. Brisket makes GREAT burgers and you can trim off all the thin parts of the flat and grind/chop into meat you can mix with chuck for burgers. Brisket and chuck burgers are outta this world. Trim the...

But if you were to rotate them while cooking you should be able to shave off time on the cook and you will have all ribs done at once.

Ya, rotate the ribs every hour or so..... That will even things out,

This happens all the time, no worries.... Wont make much difference in the finished product either

People actually clean their grates?

Sings..... You cant hide.... Those shigging eyes.... Looks great Rick!

250 degrees, 3 hours on the rack, then in foil with some apple juice for one more hour.

Your lamb seasoning paste sounds great and is going down the greek path with your seasonings. I would think you could drop the dill from the taters and use some fresh thyme to stay with the savory flavors from the rosemary on the lamb. I am not so sure the fruit would work so well with the...