Cigar Weekly

KatDad · 09-11-2018, 05:12 PM

Quote:

Originally Posted by BigO

Smoke what you like and like what you smoke has another connotation to me other than cigars.

Several to me.

BigO · 09-12-2018, 04:52 AM

The brisket I smoked over the weekend had no seasoning and no special wood. Meat and smoke from charcoal only. Still delicious and tender.

mike s · 09-12-2018, 07:53 AM

Not even salt and pepper? I just did my biggest cook ever this past weekend. Four 17# Prime briskets for a neighbors family reunion. Mix of past oak and pecan. People there could not believe it wasn’t ‘catered’. Said stuff like you cooked this lol.....that’s a compliment in Texas ;o). 16 hours of smoke and a flat horizontal heat/pit temp line is key. Weather it comes from charcoal, pellets, lump, or wood....consistent temperatures and time makes good BBQ turn into GREAT BBQ.

Can’t wait to hear more about the op’s results from their first cook.

BigO · 09-12-2018, 11:20 AM

Yup. No pepper or salt. Tired of the grumbling about salt. Shut them up. When they started to grumble, I shut them down. No salt that didn't come from the cow.

Smoke and meat. Hardwood charcoal. Nothing else. You want to bitch? Talk to the hand.

There's no pleasing some people. That proves it.

mike s · 09-12-2018, 02:24 PM

Quote:

Originally Posted by BigO

Yup. No pepper or salt. Tired of the grumbling about salt. Shut them up. When they started to grumble, I shut them down. No salt that didn't come from the cow.

Smoke and meat. Hardwood charcoal. Nothing else. You want to bitch? Talk to the hand.

There's no pleasing some people. That proves it.

Lmao talk to the hand huh? Man I think the last thing I would be complaining about after someone fed the fire for 12 plus hours would be salt...too much or lack there of. Glad to hear your cook went well. I think I would be to scared not to season a big cut of meat like that. Letting you know I appreciated dinner and massive amounts of leftovers and I wasn’t even there hahhahahaaa. Sorry to the OP about the thread jack.

samiam2 · 09-24-2018, 08:44 AM

Smoked a meatloaf and some steaks yesterday, in the rain...Left the meatloaf and steaks to smoke at 180 degrees for a couple hours then increased the temp to 350 and finished the meatloaf then opened the sear plate and charred the steaks to 140 then covered everything and let sit for an hour..Man, the steaks were tender and smokey...yet to try the meatloaf, but the nibble I had was really good....

Mad Dawg · 09-25-2018, 06:04 AM

I'm a purist when it comes to smoking brisket. I use a classic offset-firebox smoker and pecan/live oak that I cut/split/cured myself. Yeah, it's a lot more work than dumping pellets in a bin and walking away, but you know what? Brisket is a religion and labor is demanded by Fumus, God of Smoke. The results speak for themselves.

Can I get an Amen?

BigO · 09-25-2018, 06:58 AM

I hope it tasted as good as it looks.

Mad Dawg · 09-26-2018, 10:31 AM

Off the charts, Jason.

beevod · 09-26-2018, 02:33 PM

That pic would tempt even the most confirmed and ardent vegetarian

09-12-2018, 04:52 AM	#12
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	The brisket I smoked over the weekend had no seasoning and no special wood. Meat and smoke from charcoal only. Still delicious and tender. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

09-12-2018, 11:20 AM	#14
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	Yup. No pepper or salt. Tired of the grumbling about salt. Shut them up. When they started to grumble, I shut them down. No salt that didn't come from the cow. Smoke and meat. Hardwood charcoal. Nothing else. You want to bitch? Talk to the hand. There's no pleasing some people. That proves it. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. Last edited by BigO; 09-12-2018 at 11:24 AM.

09-24-2018, 08:44 AM	#16
samiam2 Club Member Join Date: Aug 2005 Location: Lebanon, TN Posts: 3,799	Smoked a meatloaf and some steaks yesterday, in the rain...Left the meatloaf and steaks to smoke at 180 degrees for a couple hours then increased the temp to 350 and finished the meatloaf then opened the sear plate and charred the steaks to 140 then covered everything and let sit for an hour..Man, the steaks were tender and smokey...yet to try the meatloaf, but the nibble I had was really good.... __________________ "I believe that forgiving them is God's function. Our job is simply to arrange the meeting." General Norman Schwartzkopf

09-25-2018, 06:04 AM	#17
Mad Dawg Administrator Herf Dog Herf God Join Date: Oct 2002 Location: Republic of Texas Posts: 34,199	I'm a purist when it comes to smoking brisket. I use a classic offset-firebox smoker and pecan/live oak that I cut/split/cured myself. Yeah, it's a lot more work than dumping pellets in a bin and walking away, but you know what? Brisket is a religion and labor is demanded by Fumus, God of Smoke. The results speak for themselves. Can I get an Amen? __________________ Gone, But Never Forgotten. ΜΟΛΩΝ ΛΑΒΕ That which does not kill me....has made a grave tactical error.

09-25-2018, 06:58 AM	#18
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	I hope it tasted as good as it looks. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

09-12-2018, 07:53 AM	#13
mike s Contributing Editor Club Member Join Date: Aug 2001 Location: Tx / Cozumel Posts: 3,918	Not even salt and pepper? I just did my biggest cook ever this past weekend. Four 17# Prime briskets for a neighbors family reunion. Mix of past oak and pecan. People there could not believe it wasn’t ‘catered’. Said stuff like you cooked this lol.....that’s a compliment in Texas ;o). 16 hours of smoke and a flat horizontal heat/pit temp line is key. Weather it comes from charcoal, pellets, lump, or wood....consistent temperatures and time makes good BBQ turn into GREAT BBQ. Can’t wait to hear more about the op’s results from their first cook.

09-26-2018, 10:31 AM	#19
Mad Dawg Administrator Herf Dog Herf God Join Date: Oct 2002 Location: Republic of Texas Posts: 34,199	Off the charts, Jason. __________________ Gone, But Never Forgotten. ΜΟΛΩΝ ΛΑΒΕ That which does not kill me....has made a grave tactical error.

09-26-2018, 02:33 PM	#20
beevod Herf God Join Date: Jan 2003 Location: New York City Posts: 20,927	That pic would tempt even the most confirmed and ardent vegetarian __________________ "Moderation in all things. Excess in everything else."