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Posted by Bookman on 09/28/05 05:42
On Tue, 27 Sep 2005 18:49:21 -0700, Aratzio <a6ahlyv02@sneakemail.com>
wrote:
>On Wed, 28 Sep 2005 01:31:00 GMT, Bookman <bookman@kc.rr.comNULL> got
>double secret probation because:
>
>>On Tue, 27 Sep 2005 17:19:14 -0700, Aratzio <a6ahlyv02@sneakemail.com>
>>wrote:
>>
>>>On Tue, 27 Sep 2005 23:01:35 GMT, Bookman <bookman@kc.rr.comNULL> got
>>>double secret probation because:
>>>
>>>>On Tue, 27 Sep 2005 13:38:12 GMT, Aratzio <a6ahlyv02@sneakemail.com>
>>>>wrote:
>>>>
>>>>>On Tue, 27 Sep 2005 08:24:04 GMT, Bookman <bookman@kc.rr.comNULL>
>>>>>transparently proposed:
>>>>>
>>>>><sneck>
>>>>>
>>>>>>
>>>>>>But you gotta know your cuts. You try the low 'n slow with something
>>>>>>like flank or skirt, you'll just dry it out. With those, you wanna
>>>>>>sear it fast, keep it rare, and slice it across the grain. Plenty of
>>>>>>good flavor there, though.
>>>>>>
>>>>>>Still, for something like brisket or boston butt, your description
>>>>>>isn't bad at all. And braising is your friend, too - a nice combo of
>>>>>>searing & low&slow, good for pot raosts & such.
>>>>>>
>>>>>>ESL!
>>>>>
>>>>>HEATHEN!!!
>>>>>
>>>>>VERY Slow cooking, rubbed with your preference then 6-8 hours in a wet
>>>>>smoker until that sucker is smokey black on the outside. Tender enough
>>>>>to cut with a fork, juicy and MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
>>>>>good.
>>>>
>>>>And you get good results with flank steaks with that? I've _never_
>>>>heard of BBQ flank steak.
>>>
>>>Flank, brisket, chuck any of the tougher cuts work very well in a wet
>>>smoker. Don't know how thinner piece would work dry smoked.
>>
>>I wouldn't try to dry smoke any of the thin cuts. Even marinated,
>>they just don't have the reserves of moisture, and basting and mopping
>>only do so much, they can't get moisture _into_ the meat.
>>
>>I use a Brinkmann "R2D2" type smoker, myself, but this summer I've
>>been grilling. I wan't much good at it, until I discovered natural
>>(aka 'lump' or 'chunk') charcoal. Burns too hot for the smoker for
>>the most part, I think. Prolly depends on the rig, though.
>
>I have the Gas Version of the Brinkman. Contrary to popular belief
>there is no difference in taste (I have tested and tested) and I can
>control the temp so much better.
Ya, can't quibble over taste. Thought otherwise, until I started
using old-school (lump) charcoal, which has no flavorings, and thus
doesn't alter the flavor of the food, especially if you eschew lighter
fluid & such. I'm no anti-gas nazi.
I will say that you have to keep in mind that water vapor is a
by-product of burning natural gas, so you gotta keep it in mind
as part of the environment. Dunno about propane.
Grilling is much the same story, IMO, but I'd bet the main difference
is that the controls allow people to chicken out and keep temps too
low.
Wet wood chips will give you all the flavor you need, and if you
pouch 'em up a la Vanilla Gorilla, it's tidier.
>
>I have been drooling over the double box indirect smoker at Costco for
>a while. I will prolly take the plunge later this year for that style
>smoker. The one I looked at can use wood, charcoal or gas...
Sounds sweet. Someday...
>
>>
>>>
>>>>
>>>>>
>>>>>And you being from someplace that supposedly knows BBQ *sigh*.
>>>>
>>>>Not "supposedly", 'Ratz. Does. Just because I mentioned other viable
>>>>"tough cut" processes, doesn't mean I shun teh 'Cue.
>>>>
>>>>ESL!
--
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