usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 26

12 members and 14 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 8 of 8 FirstFirst ... 6 7 8
Results 71 to 75 of 75
  1. #71
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by Uncanney View Post
    I'm following this to the T. I now have to talk the wife into taking me to a bar for 2 hours. I seared it till it caught on fire. You think that was good enough?
    Yep!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  2. #72
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Uncanney View Post
    I'm following this to the T. I now have to talk the wife into taking me to a bar for 2 hours. I seared it till it caught on fire. You think that was good enough?

    I usually see the fat catch flame here and there.

  3. #73
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Sear it until the hair burns off your forearm.
    Then give it a bit more so it is properly blackened.

    Done it. Got pics.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #74
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by peculiarmike View Post
    Sear it until the hair burns off your forearm.
    Then give it a bit more so it is properly blackened.

    Done it. Got pics.
    Well then show them to us!

  5. #75
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by YankeeQ View Post
    I didn't wanna clutter the site with another thread so I'll ask here.

    anyone cooked brisket in red butcher paper or a paper grocery sack? I know these methods are common, after 4-6 hours when the brisket looks right, follow up with the paper wrap. Just curious if anyone has experience with either methods.

    Thanks
    I think that needs its own thread. Totally different subject, and a good one at that. I'll move it

Page 8 of 8 FirstFirst ... 6 7 8

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1