col klink

Sure, just give me a day to figure it out. I'd be happy to.

Howdy Folks, This Sunday and Monday, the 30th and 31st, I'll be smoking up another mess o' meat. Earlier I mentioned smoking up pork shoulders and turkey breasts. Unfortunately all of the breasts have been gobbled up (sorry for the pun) but I am going to open up shoulders to whoever would like them, likewise more corned beef brisket. Responses to the first batch of smoked corned beef brisket were so great that I'd like to do it again. Anyone who places an order before I start smoking Sunday morning will receive whatever they ask for. Well, maybe just slightly less, but if you ask for pork and/or brisket, you'll receive pork and/or brisket. Last time everyone used the PM system. This time, please, PLEASE email me if you would like to try some smoked meat. The PM system is a really neat feature of eGullet, but it's difficult for me to keep track of everyone. Email is by far easier (see below). It’s time now for the nitty gritty. From the last batch of corned beef brisket I learned that there will be about a 50% loss of weight after smoking so for those of you who'd like some, tell me how much you'd like and I can get it within 10%; as before, I'll be asking $8/lb. Before I underestimated how much I could provide, but whoever asked for some, received some. I'll come clean and say that I've never weighed my shoulders after smoking them but I'm expecting about a 25% loss of weight after smoking. I believe there's an error of only 10% here because shoulder doesn't have nearly as much fat as a whole, untrimmed brisket. Why is this important? I’ll know how much to buy now. I'll be asking $6/lb for pieces of smoked shoulder. If you'd like some shoulder or some brisket or would like some of both, email me via the email button at the bottom of this post and I'll be happy to oblige your request or answer any questions. Before you ask too many questions however, read up on the smoked corned beef thread. Shipping will be $3.85 per 3lb increment for shipments in the US. The Colonel edit: qualified shipping costs.

Big, heavy red wines. Preferably of the Cotes du Rhone variety. Veggie sides: roasted asparagus, german tater salad and Zantac 75. Often I like a reduction sauce from the marinade and bolstered either with cream or butter. But mustard based 'que sauces are a favorite too. My favorite sides for brisket however are pickles, onions and cheap white bread with a little hot sauce and a pepper bbq sauce. Just like they do in Texas.

I don't need to say this, but you're getting ripped off. Our Cash & Carry is basically a renamed California store called Smart & Final. Here are some addresses of San Fran locations: San Francisco 355 Bayshore Blvd. (415) 642-0499 San Francisco 350 Seventh Ave. (415) 751-9951 San Francisco 170 S. Van Ness Ave (415) 864-8240 Here's a link to their Cali locations: Click me for brisket surpeme.

Another brisket update. I dropped by the 4th Ave Cash & Carry and low and behold, whole, untrimmed brisket for $1.22/lb. If you act now, you can also get whole, untrimmed corned beef brisket for $1.42/lb.

Yup, I have the Smokin' Pro from Chargriller and I've made a couple of upgrades that make life a lot easier. But before you any piece of cooking equipment that's somewhat expensive, you need to decide what your level of dedication to bbq it. Me? I have no qualms about spending a twelve hour day going in and out of the house every 15 minutes for brisket (especially corned beef brisket) and I love my Chargriller. If you have no qualms about smoking for that long but only have enough energy to check every hour or so, then go with a bullet. Now if you're only going to smoke something up three or four times a year than I'd go with just the grill.

Smoking takes so long that using a standard weber is a pain in the tukhes and I wouldn't suggest it. Every time you take it apart to add more coals you loose all of your heat. During the summer I use the weber grill to smoke at my folk's lake cottage because that's all I have. I just smoke meats like poultry that can be done in less than a couple of hours. But I've also smoked a beef tongue for three hours without any problems. I'd say that anything that can be done in less than 4 hours and is small enough to fit on half the grill is open game.

Eh? I thought that's what it was for? The bullet is for hot smoking and is designed to keep heat in. Cold smoking is below 100F and at that temp it's really difficult to keep the fire going. You either have to have a very large volume to dissapate the heat or have the fire elsewhere and cool the smoke before it's brought into the smoking chamber. Or you could cheat and use an electric heating element and sawdust but you're still probably going to be too hot. What's great about the grill is that you can get the high heat necessary to crisp the skin with little consequences other than discarding of spent coals. For oven roasting you have to get the temp so high that the drippings start to burn and your smoke detectors go off.

Well I heard from a friend that Azuma on 9th and Jackson is now closed. To confirm I just now called their number and it's been disconnected. Although I liked Azuma, it doesn't surprise me at all that they went under. Never in all the times I've been there was a half decent crowd. As a matter of fact, I've never seen more than two other parties in there at the same time. I feel bad for them 'cause they were the only Kaiten style bar in town.

Don't be so quick to throw out your gas grill, they're perfect for a quick burger or chicken breast for lunch, but you're right, it's not the best (or even decent) for smoking. For a discusion of the merits of smokers/grills, clicki ici. This is the second page of Dave the Cook's thread on smoking his first brisket and it's about at this point the thread takes a turn and discusses grills and smokers. I suppose you could cold smoke on a bullet, but it's not designed for it and would be very difficult to get consistently good results. As for the chicken, you can definitely fit an upright chicken under a weber grill but don't bother. Brine it, dry it, stuff with herbs and smoke for the best chicken.

It's a change of phase thing I believe. Like taking ice to water and water to steam. But I've never monitored the temp of a shoulder through the whole process. Meats like brisket and shoulder I rarely check because they're going to be fully cooked; I go by feel. But I suppose that doesn't really help.

That's some good looking brisket Stone. You're so close! If you're going to eat brisket like a Texan, you eat it straight or with cheap-ass white bread, onions, pickles, a splash of hot sauce and a peppery tomato based bbq sauce. I'm not sure if you get Stubb's out in San Fran, but it's a pretty decent commercial sauce for a brisket sandwich. Here's the "official" recipe: Texas Brisket Sandwich. edit: That was a good idea putting the brisket under the shoulder. Whole untrimmed briskets don't need that due to the amazing amount of fat already present. edit(2): see emphasis.

I've seen Ming Tsai deep fry a fillet but it was covered in mashed potatoes. It looked very good. He pulled it out before it was well done. I've had great bacon wrapped scallop apetizers that were out of this world and I've tried to duplicate them at home. At first I used my favorite bacon which happens to be thick; of course the bacon came out soggy. The second time I used a thin cut bacon and started frying them first before the scallops. When the bacon was still semi-faccid, I wrapped the scallops for a quick sautee and they came out just right: crispy bacon; warm, juicy and succulent scallops.

Texas Brisket Sandwich Serves 4 as Main Dish. Texans love their brisket and one of their favorite ways to enjoy it is with a quick and easy sandwich. 1/2 lb smoked brisket 1/2 medium onion dill pickles slices hot sauce bbq sauce 8 slices of white sandwich bread Carve thin slices of brisket against the grain. Lay 2 or three slice on bread. Top with sliced onions, pickles, bbq sauce and hot sauce to taste. Lousianna style pepper sauces or tabasco sauce are the preference. The bbq sauce should be peppery, tart and not too sweet. Some folks (like myself) will substitute or add mustard. Keywords: Easy, Beef, Barbeque, American ( RG222 )

The pork will be just fine, it has a lot of fat to compensate. You're brisket on the other hand does not. Brisket can be one of thre most beautiful cuts of meat but not if it's dry. But don't worry about it too much, it's all in the fun. Besides, if it's too dry, that's what sauce is for.

How big is that brisket? 4.5lbs? If it is, you probably won't want to smoke it longer than 6 hours; especially since that's a well trimmed brisket and your temp almost hit 300. Temp spikes that high longer than a 20 minutes really draw out a lot of moisture and smoking for even longer will make it even drier. So if you put it on around 2 you want to start thinking about pulling it now. edit: Doh! I just read that you're putting the brisket on this morning.

Heron, if you're happy, I'm happy.

I have a copy off to my editor.

I wholeheartedly agree. Now I just need to buy a microwave and some grapes.

Here's a list of Cash and Carry stores. I've only been to the Ballard location but I'm planning on hitting the one on 4th pretty soon; it's a lot bigger. I haven't purchased a regular brisket but I'm sure they're whole and untrimmed. When I do a batch of brisket I'm sure I'll get it from C&C. We had a discussion on inexpensive brisket in the greater Seattle area here: Source for inexpensive Brisket?

Don't think so, but thanks for bringing this thread back up. Just this weekend I went back for a banh mi fix at 88 and they were delicious. Everytime I drop in it reminds me of going to an M's game.

I'm working on it. Just have to keep myself from playing cribbage.

I've had some of Nightscotsman's panna cotta except it was flavored with black pepper and served with a tart strawberry sauce. To my dying day I will never forget it. Damn that was good. Oh yeah, they also had it black as night cocoa cookies.

Batgrrrl and I are in. I must have the cracklin' pork bellies.

I want to thank everyone for their praise; it certainly makes doing this more rewarding. That said, I think it's quite obvious that this little experiment was an enormous success and I can't wait to do it again. edit: posted before I was done. Next on the smoking agenda are pork shoulders and turkey breasts. If people are dying for more corned beef brisket, I can get a couple of those too. I'm going to be in San Francisco the later half of this week, but when I'm back, I'll smoke everything up.