Brisket is trimmed and seasoned, ready to go on in a few hours. The pork is filled out, sausage and cream cheese layered and setting in the fridge. The other tenderloin is without sausage. Bedtime, see you all in a few hours!
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
@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.
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@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?
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
It was good to see everybody last night. Old faces and some new (to me). Great time in deed, and of course delicious food as always.
And I got stopped at a police checkpoint last night on way home. First time ever. Damn glad I monitored that alcohol intake. He did ask about the smoky smell though. LOL
How do you like my profile pic Taborski? @matkn293
@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.
Great to see everyone having a fun time. It's awesome that some of you get to enjoy cigars with your significant others. After years and years of complaining about my cigar mouth and cigar smoke, my wife, out of the blue last week, asked to smoke a cigar with me. Completely shocked is an understatement. Ordered her some Acids after not being able to locate the CAO flavors samplers.
@CAcigarguy007 said:
Great to see everyone having a fun time. It's awesome that some of you get to enjoy cigars with your significant others. After years and years of complaining about my cigar mouth and cigar smoke, my wife, out of the blue last week, asked to smoke a cigar with me. Completely shocked is an understatement. Ordered her some Acids after not being able to locate the CAO flavors samplers.
Agree, great to see everyone having fun and enjoying some good time together!
My wife has been known to enjoy the very occasional blondie or Montecristo cigarillo
Comments
Flight leaves in 9 hours. See ya’ll tomorrow afternoon!
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Brisket is trimmed and seasoned, ready to go on in a few hours. The pork is filled out, sausage and cream cheese layered and setting in the fridge. The other tenderloin is without sausage. Bedtime, see you all in a few hours!
MOW badge received.
Less than an hour before boarding my first flight East to the herf. Can't wait.
Damn. It’s gonna be tough slugging through work today before heading over. LOL. Day is gonna drag azz.
On a related note, I taught Patrick what “stunting” means.
damn.......
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.
Having a Hyena with 18 yr Glengoine at the pre-party.
Someone should feed Mrs. Wylaff.
From the pass, haven’t figured out who gave what to me yet, but thanks.
You seem to be REALLY enjoying that one, Calvin.
$20 bucks is… nevermind.
I need to get there one of these days! Have a blast gents! And Mrs. Wylaff!
If you want to bomb me send it to Tony @0patience
If you are a newbie I got Dem nachos....
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?
MOW badge received.
Thanks @deadman
It was good to see everybody last night. Old faces and some new (to me). Great time in deed, and of course delicious food as always.
And I got stopped at a police checkpoint last night on way home. First time ever. Damn glad I monitored that alcohol intake. He did ask about the smoky smell though. LOL
Hope you liked it.
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.
Great to see everyone having a fun time. It's awesome that some of you get to enjoy cigars with your significant others. After years and years of complaining about my cigar mouth and cigar smoke, my wife, out of the blue last week, asked to smoke a cigar with me.
Completely shocked is an understatement. Ordered her some Acids after not being able to locate the CAO flavors samplers.
Agree, great to see everyone having fun and enjoying some good time together!
My wife has been known to enjoy the very occasional blondie or Montecristo cigarillo
Grill is going!
Hey Colleen
Food was great, surprise guests showed up, @Guitarded.
Thanks @Wylaff
