This Pitcast is geared to the backyard BBQ'er...not the competition folks...so get your notepad out and enjoy this show!
On The Panel:
texastweeter
Skip
bardsleyque
On The Panel:
texastweeter
Skip
bardsleyque
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Great job guys, good interview formatting Greg. Pretty much the way brisket needs to classically be done. -
Enjoyable interview.Comment
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That was really good. Since I've only cooked 2 briskets, I really appreciate all the information I can take in.Comment
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Thanks guys!Comment
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Great interview texastweeter , Skip , and bardsleyque ! You guys have inspired me to try another brisket in the near future.
Greg, I really enjoy listening to these round table discussions. Thank you for pulling these together!Comment
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Good one!Comment
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Tagging this one to come back to later. Thanks!Comment
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bardsleyque BBQCentralShow Skip texastweeter
Jus finished listenin to this here Brisket Hootenanny with great enjoyment!
Many thanks to all y'all fer takin yer time to put this all together; it was my delight to get all y'all's collective insight, techniques, tricks, an methodology!
Well Done, Brothers, Well Done!!! All roun th Table!!!
P.S.: Sounds to me like yall could git after un-assin some o yer sides receipts!
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As always another great podcast Greg.Comment
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Great roundtable. But be careful about how you handle that "Fat Cat"!Comment
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Is there a link for non-pit members to hear this?Comment
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Oh, and radio edit, i am not claiming that burnt ends came from Texas, I know they originated in KC, I am just sharing MY experience with them. They were a common occurrence to be a line snack until recently.Comment
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Ok, I can't get this to play. It shows a "Play/Pause" button on the inset above, but doesn't do anything. Clicking the "Pitcast Producer" link above takes me to Soundcloud page for that name, but shows no Tracks, Albums, Playlists or anything to listen to. I can click different times and highlight them, the button switches from Play to Pause and back, but the time never starts moving and I have no audio.
Am I doing something wrong? Using Chrome.Comment
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Odd. Earlier comment was on my desktop, just tried it on my laptop, same results. Anyone know what gives? -
There's a big orange play button in the post...I just tested it and it works without issue...Anyone else having a play issue? -
A-HA! I got it! I had an extension in Chrome to disable Autoplay for all those annoying videos and commercials that try to take over my browsing. Once I turned that off, it works now! W00T!
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Got to thinking about the discussion and a couple of comments I meant to make;
- what happened to a sous vide comment?
- also, no butcher paper guys, surprising
Traditional yes, but there were some aspects left out. I know it’s a limited time frame but thought the above should have been touched on. All in all still very informative and well done guys.Last edited by Troutman; May 13, 2018, 08:11 AM.Comment
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BBQCentralShow , my comments were just observations Greg not meant to be negative in any way. I certainly support your efforts and enjoy your podcasts. There are a lot of folks doing the SV thing on a regular basis and I think that whole movement is quickly becoming mainstream. Glad to see that you are addressing that in the future. Thanks again for the great job your doing !! -
Troutman foil seems to tenderize the meat a little better, something that prim (or some CAB) don't need), however the trade off is the bark. You have to throw it back in the pit for a bit to crisp up the bark. I have never had that problem with butcher paper. Paper is also much more messy than the hotel pan foil method, and it doesn't retain the juices to make your next batch of injection with.
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