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    Brisket - Good Days, Bad Days - This was NFG

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion: 8 pounder, 21 hours at those pit temps, the therm reading the internal is off. At those pit temps 12 hours would have been a lot. My guess...
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    Brisket - Good Days, Bad Days - This was NFG

    See I knew that I should have read that. So just foil it off. That's it? --Adrian
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    Brisket - Good Days, Bad Days - This was NFG

    Have to post the results of this one. Which is NFG (No Friggin Good) I was making some tests with these briskets and I knew that it could be great or just bad. I had 2 briskets. 8 LBS each. Flat Cut. Rubbed them down with Basic BBQ rub. Got the WSM going last night and had them on at 1:00am...
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    Anise & Cinnamon Infused Creme Brulee Pears

    Classic Creme Brulee 4 Egg Yolks 4 Tablespoons of white sugar 2 Tablespoons light brown sugar- firmly packed Pinch of salt 1 1/4 cups of heavy cream 1 Vanilla bean - 4 inch - Cut in half lengthwise Set up a double boiler at a very slow boil, making sure the top bowl does not touch the water...
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    This past weekends results (photos)

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank C: WOW Creme Brulee Pears ... you must post how to make these in the desserts forum! </div></BLOCKQUOTE> I will have to post that up in the forum...
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    This past weekends results (photos)

    There was dark brown sugar in the rub. I think that you guys are right and that is what caused it to be very black. The wood that I used was Mesquite. The brisket was about 8 lbs and the two pork butts were about 6 lbs each. I rubbed everything with mustard and then put on a basic BBQ rub...
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    First Brisket of 2005!

    I think that I am going to use foil on my next brisket also. How long into the cook before you placed it in the foil? Great job! Brisket looks beautiful! --Adrian .
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    This past weekends results (photos)

    So the amount of time it took was okay? I thought that it seemed a little long. Then I thought that the color of it was not looking good. Someone had suggested that I wrap in foil after so many hours to keep from getting black. --Adrian .
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    This past weekends results (photos)

    Well, I did 2 pork butts on top along with a brisket on the bottom. I have a few questions: 1- It seems like it took a long time. 19 hours @ 225-235. Both had 190-195 temps when I pulled them off. Is or was this too long? 2- The meats looked very black. I mean black! No burned or chared...
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    Grilled Fruit & Pound Cake + Grilled Bananas, Choc Chips, Marshmallows

    Anyone has a good dessert recipe for the WSM or grill? I've done pineapples and pears too many times... --Adrian

 

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