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  1. J Hasselberger

    Wood chunks - How many?

    I often find that large chunks don't fully burn -- even over a long cook. I usually split chunks down to about 3"x2"x1" and spread them out on top of the unlit briquettes. So if I'd normally use 4 large chunks, I might go with 8 or 10 smaller ones. I'll also put a large chunk (or 2) in the...
  2. J Hasselberger

    Reheating brisket

    I usually store leftovers in the fridge as a hunk -- not slices. To reheat, I'll slice the cold hunk and reheat it in a covered pot with a tablespoon of beef stock. Don't "cook"it, just reheat it. Cubed, leftover brisket makes killer tacos and, if you have 2-3 pounds of it, excellent chili. The...
  3. J Hasselberger

    Wedding Reception Pulled Pork

    A local chef promotes his "56-hour brisket". My neighbor is pals with the chef and got his "secret" process. We tried it with my neighbor's smallish sous vide rig. I smoked a small packer for something like 6 hours, then we had to cut it into 3 pieces to fit it in the sv bath for like 36 hours...
  4. J Hasselberger

    Cooking pulled pork in advance: to shred or not to shred?

    Option 1 is reliable. You can give your diners a bit of the scenographic effect by shooting an iPhone video of you pulling the pork, making sure to say things like, "Oh man, I wish you could be here to smell this delicious hunk of meat." Then send the video to your friends before you head out...
  5. J Hasselberger

    What do you put on your hot sausages?

    In Central Texas, beef sausage dominates. Basic links are peppery. Jalapeño and cheese is the next common. Barbecue sauce is the preferred slather. The above comments are regionally correct. Jeff
  6. J Hasselberger

    Performer Question

    Appears to be a gas-assist model (except that I don't see the propane bottle that hangs under the controls). I have one and it's terrific. Make sure you get the charcoal baskets -- a necessity for indirect cooking. I also use it to light charcoal chimneys for my WSM. The most versatile cooker...
  7. J Hasselberger

    Ribs - Could have been better

    Chris, I believe you have given this advice before and it's worth heeding. I now almost always partially fill the water bowl, with the aim of having it dry when the cook ends. One gallon is usually plenty for a rib cook. I have never been able to get foil to work right during a cook. Instead, I...
  8. J Hasselberger

    What are you cooking on Labor Day weekend?

    Spare ribs today, beer can chicken tomorrow, prime packer and beef sausage on Saturday nite/Sunday. Ice cold Shiner Bock all weekend. Jeff
  9. J Hasselberger

    Question about "Pork Shoulder Blade Roast"

    That is indeed a pork butt and I'll second James' and Dustin's advice.
  10. J Hasselberger

    What is the best way to grill corn on the cob?

    Years ago, after a full day of windsurfing, a group of us cooked steaks over an open fire on the beach. After dinner, one of us discovered that we forgot to cook the corn, so we just threw it on the coals and poked it around for a while. When the husks blackened, we started pulling it out of the...
  11. J Hasselberger

    Do You Keep Your Fat Trimming For Your Ground Burger Meat?

    Try making chili with smoked brisket leftovers. Amazing. ---Jeff
  12. J Hasselberger

    Reverse Seared + Smoked Strip Steaks on WSM 14

    Yup, canola. I "smoke" steaks in a kettle at around 250° with some post oak. It they are real thick (2"+), it takes around 45 minutes to get to 110. I let them rest while I build up a hellfire for searing. The "wood-grilled" flavor definitely comes through, doesn't it? One other tip I got was to...
  13. J Hasselberger

    Reverse Seared + Smoked Strip Steaks on WSM 14

    Those look awesome, Kyle. The only tip I'll offer is to blot the water off the steaks when they come out of the WSM and give them a light coat of oil before searing. The crust is crustier that way. Damn -- now I'm hungry! -- Jeff
  14. J Hasselberger

    Do You Keep Your Fat Trimming For Your Ground Burger Meat?

    I save almost all of my brisket and rib trimmings for burgers. I cube them (about 1") and then freeze them. When I have a few pounds, I get a chuck roast and cube that up and grind it with the brisket and rib meat. In the case of brisket, I will typically cut off the thin end of the flat, since...
  15. J Hasselberger

    Kiolbassa Sausage?

    They are widely available throughout Central Texas. I'll go +1 on the beef and Polish as well.
  16. J Hasselberger

    No chemo for me

    Prayers and post oak vibes headed your way, Bob. Jeff
  17. J Hasselberger

    Do you dry brine your meats?

    An interesting experiment in wet vs. dry brining on chicken and brisket:
  18. J Hasselberger

    Do you dry brine your meats?

    That's the key part of the dry brine. Put the rack on a rimmed sheet pan. Enjoy your steak.
  19. J Hasselberger

    Do you dry brine your meats?

    I'm not that obsessive about it, but 24 hours is a good target. The salt has done its work and the steak is usually dry to the touch at that point. I think the process makes the steak taste as good as it can. Those two in the photo were dry-aged prime. It's a once-every-two-years treat with a...
  20. J Hasselberger

    Do you dry brine your meats?

    Dry brining is definitely worth it for steaks. The advice I got was to use about as much salt as you would normally use to season the steak after it was cooked. I use coarse kosher salt on all sides and put the meat uncovered on a rack in the fridge so that air can circulate around it. -- Jeff...