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Discussion in 'Tejas and the Gulf States' started by Elvis70, Mar 27, 2009.
It's a Washburn Rover. You can see it here.
Tell him if he comes close to Mtn Home I'll buy him lunch.
My cooking buddy does our briskets. I quit doing them because of cost of the meat and variability in quality. Also, I suck at them, which may be the real reason. Yesterday's were about a "B-". I do have a secret I can share that is used by many restaurants now, though.
Matt: I've posted it before, we cook weekends at Baum when Razorbacks play baseball. Last 10 years, no exceptions. No secret.
You want it engraved?
How did y'all come out through the storms? I see where a tornado touched down in the Pinnacle Hills area.
I want a mailed official invitation, on official Baum Squad letterhead.
went through Pea Ridge yesterday, lots of trees down, twister must have gone through there
Sure hope Gus made it through OK!
Thanks for ask'n, no problem in my area, I think Oleary got some tree branches in his year etc but all good.
Did not even get wet. Thanks for asking.
I live 2 miles S/W of Prairie Grove just off hwy 62.
So no tornadoes but we did get a good light show.
Colleen did not sit too close. he he he
I told him abt 123, but he is short on time today so no way
as I said, he will be short on time..his plan is to ride 7 down to hot springs and then over to Bryant where he has a buddy and will camp there tonite..had a good visit!
LOL, I always get Prairie Grove and Pea Ridge mixed up.
Mother Nature takes a dump at Urine Hill. Brown logs everywhere.
What's your carb cleaning schedule look like this week?
I put gas in the old Swisher trim and mow wheeled weed eater this weekend and fired it right up.
Started trimming some hill side to make sure it worked before I let someone borrow it to mow their property.
Well a couple minutes in it sputters and dies. I get it level and started again then it dies again.
So I pulled the tank swished the new gas around some and drained it. Blew out the fuel line. Pulled the carb and bowl off of it.Freed up the float and dumped some chunks out of the bowl. Had put it back together and was just trying to start it when someone infromed me they were just going to buy a new lighter version from the HomeDepot.
I forgot to even look at the brand when she got it but later learned the Ryobi wheeled weedeater is no different then the vac/blower of theirs I bought a few years back. Started fine first time out. Every restart after the short run time with a very small tank was harder and harder to accomplish. So it went back after three tanks of fuel yesterday afternoon. So now I am back to trying to get the Swisher with the 6.5 Briggs and Stratton to run well so she can use it.
ugghhh, in the process of migrating from Regular HD's to an SSD on my desktop PC. A bit of the PITA since you can't just copy over. Have to monkey with the damn partitioning.
He's just trying to make PR and keep everything else PG to the best of his ability
Gyah, yes, I saw your missed call about 8 hours later I think this weekend Kris.
bring it by today if you can?
Im busy tuesday and Wed, but open today or Thursday?
Hey Doc, I typed this up for Arkwizard, so I decided to go ahead an share it with you.
the easiest, and likely best brisket youve ever cooked....
I usually have the shop just cut me just the flat part, it should have some fat, but not more than 1/4" thick on it, trim off any more than that.
rub it all over with 1/2 cup of vodka, and garlic salt.
put it on a hot grill, brown it on one side, flip it, brown the other side.
maybe 5-8 minutes per side, you want to put some grill marks on it, and sear it well.
remove from grill
Put it in a sealable container, or a heavy duty zip lock bag, then into the refrigerator overnight
The next morning, remove from fridge, and slice it how you want it, and redistribute the juices in it, there should be quite a bit more juice than when you stuck it in the fridge, if not add a bit of quality H20
Put it in a tightly covered baking dish (use foil if needed to seal)
Bake in oven at 325 for 2.5 hours, then at 275 for another hour.
The original recipe calls for 3 tablespoons of liquid smoke in with the Vodka, I use a charcoal grill with some hardwood to sear it instead ( I hate liquid smoke)
Original cooking time was 350 for 3 hours, then 275 until serving time, when I have used those times and temps, its nearly dry, so I have been reducing it.
Whats that noise?..... It's the brisket purists amassing their recipes!
Hopefully there will be more recipes forthcoming.
Kinda sounds like a "Chili with beans vs No beans" thread. BTW...w/beans...just sayin
tnx Matt..got it! One of the secrets I was told for brisket was a whole head of cabbage...trim the fat of course, but use a few of those trimins for flavor, feed to the dog when done.
on another note, NO PINCHED TUBES!
chuckles and I mounted his new rear tire today..it went unbelievably smooth and quick today, and not one pinched tube was made