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  1. J Hasselberger

    Where to get an 18.5" lower section (bowl)

    Just noticed that rust is beginning to attack the lower bowl of my 18.5". Anyone know where to source one? Thanks. - Jeff
  2. J Hasselberger

    Lockdown barbecue plans

    The hunkering down has brought meal planning to a new level. It's just the two of us, but the temptation to barbecue enough meat to get us through until May was too much to resist. I got a 13-pound packer (last one at the store), an 8-pound butt and a 4-pound corned beef (for pastrami). So far...
  3. J Hasselberger

    Post-Cook Rub

    Does anyone use rub after the cook and before serving? I saw a cook at a local competition dust some rub on his ribs before presentation and asked why. He said it added a little extra flavor for the judges' first bite. Made some sense, so I have been trying it. The key seems to be to apply it...
  4. J Hasselberger

    How many kinds of sear?

    Every so often, I like a "Pittsburgh" sear, where the surface of the steak is mostly black. The really burnt and crunchy exterior mixes nicely with a rare center. Mostly, I like a reddish brown crust like these ribeyes here. The crust has a distinct wood-grilled taste, but it doesn't overwhelm...
  5. J Hasselberger

    Rubs 'n' Sh*t

    I have mostly adhered to the dogma that rubs are to be put on meat before cooking, but recently have thrown caution to the wind and put rub to other uses. In the past couple of weeks I've tried: Rub 'n' Onion Dip A packet of dry onion soup mix and a couple of cups of sour cream makes a decent...
  6. J Hasselberger

    Preorders from Franklin Barbecue

    With ten friends and neighbors we hosted a "FranklinFest" at our place last evening. We used the Franklin "Preorder" system and it works like buttah. We ordered a whole brisket, a whole turkey breast and a whole rack of pork ribs. It was well worth the effort. If you live within a few hours of...
  7. J Hasselberger

    Aaron Franklin Master Class

    I got an email this morning from Franklin Barbecue. it included the link below. Aaron has produced an online master class series. A logical step. https://www.masterclass.com/classes/aaron-franklin-teaches-texas-style-bbq Jeff
  8. J Hasselberger

    Good link on cooking techniques and temperature

    Thermoworks has a good blog entry on cooking and internal temperatures. Also a lot of good tips on how to get the best result. https://blog.thermoworks.com/turkey/turkey-temps/?tw=VWB&chan=TVWBB Jeff
  9. J Hasselberger

    Slim Brisket

    Apart from being a great stage name, I have a Slim Brisket question. I bought a 9 lb. brisket the other day, and when I took it out of the cryovac, I noticed it was much flatter than other 9-pounders I've cooked. The attached photo doesn't show how thick it is, but you can see how wide it is...
  10. J Hasselberger

    Who likes small butts?

    A neighbor just dropped off a 3-lb 14-oz pork butt that we plan to smoke and share over the weekend. I usually smoke 6 to 8-pounders, so I'm scratching my beard about what to do with this one. It's still frozen in cryovac, so I can't see it all, but it appears to be well trimmed and bone in...
  11. J Hasselberger

    Texas EggFest

    A Green Egg-owning friend invited us to EggFest, which is a big meetup and competition for the BGE cult. It was held at Camp Ben McCullough, which is a shaded venue just across the road from the Salt Lick in Driftwood, Texas. It felt a little like cheating on my WSM, but we were curious. For...
  12. J Hasselberger

    Blue Apron -- Cooking Fresh for Two

    If you like good food and enjoy variety and new tastes, you either eat out a lot or spend a great deal of time with cook books. The lovely Janis and I are about a year in to Blue Apron, a menu delivery service. They deliver 3 meals for two to your door every Monday (entree only, no appy or...
  13. J Hasselberger

    Franklin -- photos and damage report

    Texas Monthly just did an expanded story on the fire at Franklin Barbecue. Lots of photos. The part you gotta love is that although the fire occurred at 5:27am, there was already one person in line...
  14. J Hasselberger

    Perfect Texas Birthday

    Today I am full geezer. Seventy. It's only a number, and that's true. Gorgeous day for a birthday in Central Texas, which is best enjoyed in the outdoors. For starters, we packed up the arsenal and headed to Lone Star Gun Range, which is just outside of Lockhart and fired off 500-or-so...
  15. J Hasselberger

    Slicing brisket from the middle?

    So what does anyone think about slicing brisket starting in the middle, rather than at the end? A chef once told me that when you get a steak, start to slice it from the middle -- that's the best part -- rather than from either end. I'm just guessing that the same rationale might be good for...
  16. J Hasselberger

    Today is National Brisket Day

    Don't know how I missed this. I may have to go to Lockhart for lunch. https://www.facebook.com/pages/National-Brisket-Day-May-28th/148861608518221
  17. J Hasselberger

    3.6 Lb. Brisket Point: What to do?

    Some time ago a bought a 3.6 lb. brisket point on sale, stuck it in the freezer and forgot about it. Stumbled upon it yesterday and started to let it thaw. Now I'm wondering how to cook it. Anyone have any experience with a little guy like this? It's about 8" x 10" x 2". I'd like to smoke it...
  18. J Hasselberger

    Franklin Mobile Rig

    At Live Fire! down in Driftwood, Aaron Franklin brought his mobile rig. Built for business -- two big cookers on a hefty trailer frame. A nice touch are the Cragars and Goodrich Radial T/A tires. Aaron said, "they're my guilty vice." He's building another with Haliburtons. What was impressive...
  19. J Hasselberger

    Franklin Encounter

    There was a great event -- Live Fire! -- at the Pecan Grove at the Salt Lick in Driftwood, Texas last week. Twenty or so top chefs from the Austin area cooked and served up small bites that all had to be beef and all had to be cooked over wood or charcoal. The top billing went to Aaron Franklin...
  20. J Hasselberger

    Best Bird -- Kettle or WSM?

    I've done turkeys in an 18.5" WSM, but just on the grate with a drip pan below (foiled pan, no water). Thinking of doing a 12-14 pound bird in a foil pan with vegetables this year. I've never done one in a kettle, but I'm curious to try. Anyone got input on the pluses and minuses of each? Jeff

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