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Texas BBQ Brisket, step by step(Vanity w/ PICS)
Eastfork of the San Jacinto ^ | 08/07/08 | eastforker

Posted on 08/07/2008 11:21:18 AM PDT by eastforker

Texas style BBQ, for all to enjoy. Step by step pics included, start to finish.


TOPICS: Arts/Photography; Chit/Chat; Education; Food
KEYWORDS: bbq; brisket; chicken; food; recipes
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To: eastforker
I prefer a dry rub ... my key ingredient is ...

Photobucket

But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.

21 posted on 08/07/2008 11:43:05 AM PDT by tx_eggman (Privatizing profits and socializing losses is no way to run an economy)
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To: eastforker

You can get the same or better results with a lot less effort on a ceramic grill like a Big Green Egg. I prefer a dry rub but that is a minor difference. Cook till 190 Deg internal. OH ya!


22 posted on 08/07/2008 11:43:17 AM PDT by 70th Division (If we lose the Republic we have lost it all.)
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To: NavyCanDo

“Maybe after 130 years my family roots link to the State of Texas has somewhat worn off.”

But, Ill give your recipe a try. My beer though.


23 posted on 08/07/2008 11:45:14 AM PDT by NavyCanDo
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To: eastforker

Great thread. Bookmarked for when I give this a shot. Thank you for posting it.


24 posted on 08/07/2008 11:53:08 AM PDT by mysterio
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To: eastforker
It has been two hours, time to check the chicken.PhotobucketSo far so good looking better Photobucket Leg pulls away and breast is prety white well done.Photobucket
25 posted on 08/07/2008 11:53:28 AM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker
I wonder if I could give this recipe to the cooks at the chow hall and they could-

Nah. What was I thinking?

I'll wait 'til November. ;-)

26 posted on 08/07/2008 11:59:54 AM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: 70th Division; SpinnerWebb
You can get the same or better results with a lot less effort on a ceramic grill like a Big Green Egg.

ha ha ha ha ha ha ha ha ha ...

stop it, you're killin' me

27 posted on 08/07/2008 12:00:34 PM PDT by tx_eggman (Privatizing profits and socializing losses is no way to run an economy)
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To: tx_eggman; eastforker
But all in all, if I was offered a plate of what you fixed up, I'd be drooling all the way to the ice chest with the beer in it.

I've had eastforker's barbecue a few times. It is the schizzle, yo.

Drool Central.

28 posted on 08/07/2008 12:02:36 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: Allegra; All

Thank you, sorry I haven’t replied to everyone, this is real time and I been kinda busy.


29 posted on 08/07/2008 12:05:38 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: doodad; LesbianThespianGymnasticMidget; FrogHawk; kalee; chesley; A knight without armor; ...

~FR BBQ Ping~


30 posted on 08/07/2008 12:07:22 PM PDT by stainlessbanner
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To: eastforker

When I was a young kid and through my middle years I used to go fishing a lot in the highland lakes of Texas—up near the German settlements.

Alongside the roads you’d find bar-b-q pits that were really dug into the ground. They used native oak and mesquite for the smoking. There wasn’t any building other tham maybe a tin roofed shed with a wooden table or two.

The meat they used wasn’t brisket (that was considered too cheap/tough a cut) but big old porterhouse or T-bone steak cuts. Or you could get some German venison sausage or a half chicken. They made some damn fine sauce that they dabbed on it while cooking and it was wonderful stuff.

You pointed out your cut and it was served on a sheet of butcher paper. If you wanted ‘sides’ you got a whole Bermuda onion, a loaf of bread, and a huge Dill pickle. That was it for the food.

They had a washtub full of beer and and one for soft drinks for the kids.

The last stand like that that I saw was about 1972 in Mason Texas. God, I can taste that bar-b-q now and wish I was back in the German Hillcountry.


31 posted on 08/07/2008 12:11:09 PM PDT by wildbill
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To: Allegra; eastforker
I've had eastforker's barbecue a few times. It is the schizzle, yo.

Ditto on the drool central. His BBQ is the best! YUM, makes the salad I'm having for lunch really, really wilt!

Hey Allegra, how are you doing?

32 posted on 08/07/2008 12:13:13 PM PDT by RikaStrom (The number one rule of the Kama Sutra is that you both be on the same page.../Exeter 051705)
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To: RikaStrom
Hey Allegra, how are you doing?

Hi Rika! I'm fine. How are you doing? Long time, no see!

If it makes you feel any better, I had a salad and a bunch of grapes for dinner. :-p

33 posted on 08/07/2008 12:16:46 PM PDT by Allegra (Goodness me, goodness me, industrial disease...)
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To: eastforker

Yummy! I’m sssoooo hungry.


34 posted on 08/07/2008 12:17:10 PM PDT by lilylangtree (Veni, Vidi, Vici)
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To: eastforker
Get the pit fired your choice of wood, oak, pecan,persimmon or mesquite, it is your taste buds

What do you have against hickory? And for the record, I ate like a pig at lunch today and this thread already has me hungry again.

35 posted on 08/07/2008 12:17:14 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: eastforker

This thread rules.


36 posted on 08/07/2008 12:18:57 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: jmc813
Nothing wrong with hickory we just don't have an over abundance of that down here. Actually I like hickory on pork better. Thats my next project. Pork spare ribs pictorial.
37 posted on 08/07/2008 12:21:10 PM PDT by eastforker (Get-R-Done and then Bring-Em- Home)
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To: eastforker

I love how this thread is in real-time. You should totally make this a regular thread. “Real-time barbecue with Eastforker”, and do a different meat each week.


38 posted on 08/07/2008 12:22:35 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: Allegra
I wonder if I could give this recipe to the cooks at the chow hall and they could-

I betcha they could do a beer-can chicken pretty easily.

39 posted on 08/07/2008 12:23:28 PM PDT by jmc813 (Welcome to New York, Brett!)
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To: eastforker

I’ve been all over the South-there’s good BBQ everywhere-but the best is in TX. Not just the brisket, but the sausage-even the cabrito. In fact I think Texas and Louisiana are the 2 best states in the Union to put on the feedbag. Thanks for the post.


40 posted on 08/07/2008 12:24:06 PM PDT by Mac from Cleveland (Obama: "Dreams from my father--food, shelter, clothing, and education from some typical white folks")
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