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Discussion in 'Campfire Cuisine' started by Trollhole, May 24, 2007.
Primo XL 400
Last weekend was Meet & Greet at ONSC HQ. Time for springtime swine. Hey @TailsWCU, you managed to photobomb the last pic without even being there!
Nice! Jeaolus. All I can fit is a 30lb suckling.
The day after St.Patricks Day is the perfect day to buy super cheap corned beef. So this year I smoked a couple flat brisket corned beefs with a coriander, black pepper, paprika Dijon mustard rub, after soaking them in fresh water for an hour. Turned out delicious. We are one still warm after an hour of resting. The other is I the fridge ready to be sliced.
Got to admit, cruisers and barbecue are my favorite hobbies. Who could ask for more then to get to enjoy these things!!
Scored a used Gatorpit Predator smoker about 3 weeks ago in Denver. Tried it with tri tip with a chimichurri sauce sunday. Also cooked some ribs for the family. Once I bring some pecan and Oak from Oklahoma next week then its cooking time!
Always wanted a good stick burner! Unfortunately we don't have the access to good smoking wood here in NW Colorado so I have had to rely on my Cookshack FEC 100 which I highly recommend for anyone looking!! Green Egg also is a fine cooking tool!
Congrats! This thread needs some love. I'm going to attempt a full brisket soon on my Primo. Just ordered a DigiQ and a nice brisket knife so I can smoke it while I sleep and slice it better this time.
I will definitely throw some its way. I love cooking me some Q!! After several years i broke down and purchased the Maverick thermometer. I used a buddy of mines when we cooked a whole hog on the outdoor brick pit last month. These thermometers are wonderful. Just cooked a brisket all night last week with the receiver by my bedside. I also invested in a thermopen which can determine meat temp in 2-3 seconds limiting how long you keep the doors open.
Gotta love the goodies! I need to unsubscribe from Thermoworks' emails. We have a thermopop, pen, and two chef alarms, now also the DigiQ, and of course a laser thermometer.
I just got my DigiQ today. Time to take on the holy grail of bbq and try to make a whole brisket and turn half into burnt ends and half into brisket sandwiches. Wondering if I should separate them before grilling, around the stall temp (what I do for bone-in pork shoulder in order to use half for pork burnt ends), or when the flat brisket holds in the cooler.
I'm a fam for the burnt ends when I trim it the brisket for dinner. I always use the cooler and thats when I cut the point off. Sounds good!!!!