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bbqbrisket's Profile

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Passover Pick up

Looking for GREAT food in Brooklyn area for Passover to pick up and take back home so I don't have to cook.

Feb 05, 2013
bbqbrisket in Kosher

Best Pickles

I know it sounds ridiculous, but I have always disliked pickles in general until I had them on a Checkers hamburger. Now I keep looking for them in a store knowing I will never be able to find them.

Dec 27, 2012
bbqbrisket in General Topics

Chopped - Teen Chefs Episode

WHO WON?

Oct 14, 2012
bbqbrisket in Food Media & News

Black's- Lockhart - Please explain - again I ramble, but I truly seek help.

There are many items offered by all these places mentioned so when your speaking of bbq, for accuracy purposes, I find it better to hone in on one single item like brisket.

It is very difficult to get brisket to come out the same way all the time. A lot has to do with the meat from a particular cow as well as a whole host of other nuances. One day it might be dry, or tough or overly fatty.
For me, the bottom line lies within the flavor of the meat. And Blacks, if you take the time to get into the flavor of it, stands out above the rest. Ignore all the uniqueness of Lockhart, the old time feel of the town or the pit that Smitty proudly shows off. Taste the flavor and compare that. That's it. (No, I don't work for them and I don't know anyone there nor have I ever even said hello to anyone there except to order meat. I live in New Jersey)

May 14, 2011
bbqbrisket in Texas

Do I really need a chimney starter?

Don't believe all those tree hugger's and environmental extremists about lighter fluid. I smoke hundreds of pounds of brisket all the time and start the my coals up with lighter fluid before I put on real wood. Just make sure you burn the fluid off before putting the meat on. The only time one can get an acrid taste from the fluid is if the fluid is not all burned off and the meat is too close to fluid before it does burns off. Having said that, I also agree with a previous poster that the Match Light should NOT be used as it constantly burns off chemicals as your cooking. Having said that again, keep in mind ALL charcoal has chemicals in them in some form. That's one of the ways to get to be briquetts.

Mar 20, 2011
bbqbrisket in Cookware

Dillon's Publick House - Mountainside, NJ

Terrific place. Great skirt steak, french fries, crab cakes. Excellent Irish coffee depending on the bartender. The girls behind the bar know the ingredients but poor execution. Get it with Tallamore and Due whiskey.

Dec 31, 2010
bbqbrisket in New Jersey

Best of Florida

I am traveling from Boynton Beach to Plant City Florida at the end of January and I would like to have some great food other than a Sonic or BK etc. Not interested in fancy white table cloth but would like to feast on something great during my 3 to 4 hour drive. All suggestions welcome.

thanks

Jan 11, 2010
bbqbrisket in Florida

Smoking a brisket at home (split from the Ontario board)

My user id might say it all. I have smoked hundreds of briskets and grew up in Austin and have been all over the Texas brisket circuit. Lockhart, Elgin, Taylor and other small towns in the hill country.. It is the only meat I smoke because I cannot get it where I live now...forget about the best in town.
I have learned the hard way and thousands of dollars. And what I have learned for me are 2 things: 1.. understand your smoker (mine is a New Braunfels barrel)
2. Keep it simple...and I mean simple like only salt and pepper no fancy wood.
I have figured a way that is easy on me.
In my fire box at 8:30 pm, I put in a very large hunk of oak don't worry about red or white
OR hickory or pecan (from the hickory family. On top of that I throw in ahalf of a large a bag of Kingsford charcoal. Let it burn for about 1/2 hour. Close down inlet to about 1/2 inch and stack opening 1/4 inch. Season brisket and put it at the farthest end of the barrel away from the firebox. Cover all lids. Go to sleep.
Wake up 6 to 7 am. This should give you about 9 hours of smoke.
The temp will be low 300's to 200' don't worry about it that much.
LIght your house oven to 200 degrees. Take brisket out of the smoker and place on rack in the oven. At 2 pm in the afternoon, wrap the sucker in foil with about a 1/4 cup of beef stock sealed in. At 4 pm remove it from the foil and place back on the rack until about 6pm.
Easy and works incredibly well, no fuss, no anxiety.
you should be able to get tender moist brisket with burnt ends if you wish.

All Beef hot dogs

Best's suck big time. You'd be better off looking for a kosher section in a supermarket.

Jun 27, 2009
bbqbrisket in Chicago Area

WHERE TO EAT IN WORCESTER

<B>TEXT </B>

WHERE TO EAT IN WORCESTER

I SAW A POST ON THIS FROM 2005 BUT WANTED SOME MORE CURRENT 2007 INFO.

I'M LOOKING TO PLAN A COLLEGE GRADUATION DINNER IN THE TOWN AND WOULD LIKE EITHER A VERY EXCITING OR INTERESTING RESTAURANT (DOES NOT MEAN NOISY WITH BLASTING MUSIC) OR A VERY ELEGANT ONE. ONE SMALL CRITERIA; NO BAD FOOD.
THANKS