5th Annual Milwaukee Herf, 6/25-6/27

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Comments

  • Wylaff
    Wylaff Posts: 5,483 ✭✭✭✭✭

    Flight leaves in 9 hours. See ya’ll tomorrow afternoon!

    "Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."

    At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
  • skydiverD
    skydiverD Posts: 2,713 ✭✭✭✭✭

    Damn. It’s gonna be tough slugging through work today before heading over. LOL. Day is gonna drag azz.

    How do you like my profile pic Taborski?   @matkn293          
  • Trykflyr_1
    Trykflyr_1 Posts: 2,514 ✭✭✭✭✭

    damn.......

    I'm still troubled by what I did for that Klondike bar...
  • CAcigarguy007
    CAcigarguy007 Posts: 2,189 ✭✭✭✭✭

    @CalvinAndHobo said:
    On a related note, I taught Patrick what “stunting” means.

    Now you need to teach him not to trim his brisket until it's finished. So much flavor, a cooking pad (fat side down), rendered at the end to get beef butter and some prefer juicy cuts with a nice layer of fat on the slice. So many possibilities! You can also scrape it away easily afterwards if one was intent on wasting all that flavor. ;)

  • deadman
    deadman Posts: 8,856 ✭✭✭✭✭

    @CalvinAndHobo said:
    Thanks @deadman

    Hope you liked it.

  • CAcigarguy007
    CAcigarguy007 Posts: 2,189 ✭✭✭✭✭
    edited June 2021

    @Patrickbrick said:

    @CAcigarguy007 said:

    @CalvinAndHobo said:
    On a related note, I taught Patrick what “stunting” means.

    Now you need to teach him not to trim his brisket until it's finished. So much flavor, a cooking pad (fat side down), rendered at the end to get beef butter and some prefer juicy cuts with a nice layer of fat on the slice. So many possibilities! You can also scrape it away easily afterwards if one was intent on wasting all that flavor. ;)

    No offense, but you need to learn how to properly trim a brisket. Lots of useful fat left, fat that won’t render removed. “I know a thing or two because I’ve seen a thing or two.” I’m not going to get into fatside up or down, but I assure you I am no weekend warrior, and my point always faces the firebox. I’m guessing you have a hopper, not a firebox?

    Never. Fat is flavor. I only remove the hard fat on my brisket and tri-tip. I use a Rec-Tec RT 700, so yes, I have a hopper. I actually do prefer fat side up as it self basts, though I can see the benifits by fat down with a fire box set up as it acts as a cooking pad and protective layer.

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