Fighting fire with fire [man v woman & BBQ]

NYP ^ | July 24, 2010 | DON KAPLAN and STEFANIE COHEN

[meyer]

Hell, she can light my grill anytime! :~)

I think my grill just achieved spontaneous combustion. I thought I was too old for that. :-)

[meyer]

700’s mighty hot!

I’m usually around 450-ish for a steak. 300-350 for slower-cooking meats, with indirect heat.

Still learning the art of charcoal, and I intend to practice for the next 3 or 4 decades (or until I drop dead, whichever comes first).

[freedomlover]

"It was pretty redneck, the whole thing was built from scrap and didn't cost us a dime to build, but it worked. We smoked the ribs and chops from the hog we butchered that year - awesome - then when I left for the Army, my mom tore it down and hauled it off to the dump because it was so ugly."

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If that doesnt define the differences between the sexes, I dont know what does LOL

[tx_eggman]

I’m getting ready to do my first brisket. I’d love to know your method. I’ve got a couple of good looking recipes, but talking to someone who’s done it on a kamado type grill.<>i>

Glad to be of assistance:

I use a dry rub, Harley's Original Recipe Texas Style BBQ seasoning.

Linky Thing: Harley's Rub

I use a 8-10 lb market trimmed brisket, with about a 1/4" layer of fat left on the fatty side and no fat on the undereside. It costs a bit more than the untrimmed briskets you can typically get on sale but I've found it makes for a much tastier meal.

• Generously sprinkle rub all over brisket, bag it and refrigerate over night
• Remove brisket from fridge 1 1/2 to 2 hours before cooking
• Place brisket in rack and place rack in disposable steam table aluminum pan - 20.75" x 12.75" - this is one reason I went with the XL egg
• Cook at 230 - 240 degrees for 6 hours.
• After 6 hours remove the brisket and foil wrap. Tent it but make sure it doesn't leak. At this time, scrape as much of the drippings / residue as you can out of the pan and save it.

  
  

• Place foil wrapped brisket back on the rack and into back into the pan. Cook at 230 - 240 degrees for another 3 hours
• Unwrap and add the drippings inside to foil wrap to the previously saved drippings/residue .. add water/flour to make gravy to taste.
• Slice the brisket cross grain and serve

[aruanan]

That looks SOOOOOO good. Thanks for posting it.

[Lee'sGhost]

Oh yeah! I”m loving that.

Thanks!

(I may have questions later. :-) )

[Drango]

Grilling?

What the hell is that??? BBQ is the term...anything else is for gays and women.

[Lee'sGhost]

Depends on where you are from. In Eastern North Carolina — the combined Nirvana and Mecca of barbecue — barbecue is a noun. It you tell somebody to come over for barbecue and you serve them anything other than pit cooked chopped pig with vinegar based sauce they will be highly pissed and immediately recognize you for a yankee or an idiot. Anything else cooked on a grill is grilled chicken, fish, whatever.

That’s just the way it is.

[Lee'sGhost]

Hey Tex...stupid question, but I want to be clear. The first foto looks like two slabs of meat and in the cooked foto it looks like one. What’s going on here? Did you put two slabs in two separate pans and cook at the same time, then show just one slab when done? Or is there something else going on?

[cowboyway]

I read your post and the name Wilber’s came to mind......

[Lee'sGhost]

Amen, brother.

[Lee'sGhost]

If you ever get out this way you might try this place. Raleigh now has a premier ‘que restaurant, but they had to import Ed Mitchell from Wilson to do it. He did a throw down vs Bobby Flay but I can’t find the video.

http://www.thepit-raleigh.com/index.php

[Lee'sGhost]

Also, are you using mesquite or hickory or other smoke?

[Lee'sGhost]

Here ya go. Forget the Flay thing; that was ribs. WHY, I have no idea. NC is not know for ribs, though Ed Mitchell’s are great, to be sure.

Here are the videos to watch.

This is a local product. Check out the perfect North Carolina accent on the beautiful NC girl...the way it should be. Not like the overdone, disgusting too much sugar in the pecan pie Southern accent Paula Dean ruins. Puke-o-rama.

http://www.youtube.com/watch?v=-x-PS2RJNBk

Man vs Food. Now here’s a guy who gets it. This will make you crave true ‘cue, I don’t care who you are. Watch at your own risk.

http://www.youtube.com/watch?v=GJVWk1coEbY&feature=fvw

[kalee]

What does Mitchell put in his ribs?
Is is vinegary too?

[cowboyway]

The last scene in the first vid looked like Hillsborough St. right across from campus. Is that where The Pit is located?

That girl was gorgeous and I like very much that she didn’t try to hide that wonderful accent.

Thanks for the videos.

[cowboyway]

The last scene in the first vid looked like Hillsborough St. right across from campus. Is that where The Pit is located?

That girl was gorgeous and I like very much that she didn’t try to hide that wonderful accent.

Thanks for the videos.

[cowboyway]

Sorry about the double tap. I was a victim of the browser timeout that seems to be affecting FR.

[Lee'sGhost]

Don’t know what’s on the ribs, but it’s not vinegar.

[kalee]

We’ll have to go try the ribs. We are not native to NC and the vinegar is just something we can’t get used to and my poor TX hubby wants beef.

We go to this little hole in the wall up by Kerr Lake on Sunday nights and get the best beef ribs anywhere. They don’t always have them so if we have the craving for them we call ahead to see if they are on the buffet that night.
1 meat, salad, deviled eggs, assorted Southern vegetables (corn on cob, greens, fried okra, baked beans, black eyed peas, field peas and snaps, green beans, etc), hush puppies and cobbler. All you can eat 8 and some change.