NothingLikeBBQ is indeed nothing like BBQ, at least for brisket!

boftx

In Memoriam

Joined: Jul 2014

Posts: 851

Location: Las Vegas, NV
#1

NothingLikeBBQ is indeed nothing like BBQ, at least for brisket!

August 1, 2016, 09:56 AM

Today's laugh: http://nothinglikebbq.com/learn-the-...level-brisket/
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Likes 1
Mosca

Charter Member

Joined: Oct 2014

Posts: 9111

Location: NEPA

Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
#2

August 1, 2016, 10:20 AM

My goodness. Dinner will be served at 3AM.
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Ribber

Former Member

Joined: Jun 2016

Posts: 161

Location: Central Florida
#3

August 1, 2016, 10:32 AM

I've learned so much lately that that is HILARIOUS! And I'm an amateur!
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ecowper

Founding Member

Joined: Jul 2014

Posts: 5715

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt

Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire

Eric
#4

August 1, 2016, 11:02 AM

Wow .... just wow.
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CurlingDog

Charter Member

Joined: Sep 2014

Posts: 551

Location: Port Washington, WI

Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
#5

August 1, 2016, 11:25 AM

Simply insipid. and yes... its nothing like BBQ.
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DeusDingo

Founding Member

Joined: Jul 2014

Posts: 1250

Location: Madison, WI

Weber Q320 grill
Camp Chef Smoke Vault 24 Propane Smoker
Maverick and thermo Pen thermometers
#6

August 1, 2016, 11:33 AM

can't see it at work
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Harry

Charter Member

Joined: Jun 2015

Posts: 306

Location: Wash DC & environs

Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
#7

August 6, 2016, 07:20 PM

Is a joke, right? You made this up. At 3 hours, my average brisket has an internal temp of 90 degrees F. You sure this isn't a recipe for smoked steak tartar?
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DWCowles

Founding Member

Joined: Jul 2014

Posts: 9697

Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#8

August 6, 2016, 07:37 PM

Malcom Reed is one of my go to on some BBQ help.
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1 - 2

2 comments

#8.1

boftx commented

August 6, 2016, 10:28 PM

Editing a comment

You might want to reconsider that after that article.

#8.2

DWCowles commented

August 7, 2016, 01:23 AM

Editing a comment

Malcolm doesn't say to rest it for 3 hrs in his video. Whoever wrote this article should pay more attention to what Malcom said.

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NothingLikeBBQ is indeed nothing like BBQ, at least for brisket!

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