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Baboontyme

Certifiably Surly
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Posts posted by Baboontyme

  1. I don't use one in my offset but I've cooked many briskets in my WSM with water in the pan. I'm not sure if it made a difference or not, but if it did, it certainly wasn't life altering like the brisket I had last week. 

  2. After my visit to la BBQ on Friday, I've been rethinking this whole thing. I seem to recall some talk of this on the old thread but I didn't pay a ton of attention to it. 

    The brisket I had there was impossibly moist, even the flat. I've always just assumed the flat could only be so moist and was going to dry out pretty quickly once sliced because that was my experience, and admittedly due to my current geographic location and living in TX before the BBQ explosion, I have never really seen or sampled brisket that juicy until last week. 

    So I've been thinking about it, and the conclusion I have arrived at, without any experimenting yet, is that it has to be the rest. I think these briskets are "done" many hours before opening, wrapped in butcher paper and held at a temp that keeps them warm but not warm enough like a faux cambro (which I consider to be a towel and a small cooler, Mr. Champ can correct me if I'm wrong) where it would keep cooking. I've had some really juicy briskets when I have pulled them short of probe tender and left them in a faux cambro for 5-6 hours prior to cooking. I'm thinking that these top end places finish their briskets, wrap in butcher paper, and hold them around 100 degrees or so for 5-6 hours before serving them, and that adds an element of moisture that is heavenly. 

    Champ, am I talking crazy? 

    I don't know if this pic is a great representative of what I'm talking about. This is a fatty slice, but you can see the flat slice in the background and a couple slices underneath. 

    Incidentally, while we didn't order brisket, I did catch a glimpse of someone else's brisket plate at Stiles Switch the next day and pardon my expression it looked "dry as fuck". Nothing like what we at at la. 

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  3. Thanks for the input brew, I'm booking this tonight. I definitely see a golf cart rental in my future and my 8 year old as a designated driver. Maybe I can teach him how to play golf before June. #Goals

    Oddly I am really looking forward to the drive. Childhood memories, I guess. Can't wait to See Rock City and See Ruby Falls for the first time. 

  4. I was just in town this past weekend and I found your list very confusing and I have to say it led me astray on more than one occasion. I think it needs some work. 

    For example, you mentioned a place called Franklins that has the best BBQ in the world. I searched far and wide for this place and was unable to locate it. 

    I also noticed that you did not include hours in the food truck section. I visited some of these trucks in early morning hours only to find they were closed. On a similar note, you noted that many of these places had Sunday hours. I tried to eat at many of them on Sunday only to find out that they were closed. 

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  5. As a pizza connoisseur, I appreciate all feedback in this thread. I checked out Dark Horse's seriouseats link (they generally have good stuff) and I think I unlocked another secret after some experimenting tonight. If you strive for a true NY style - i.e. round, greasy as all hell and delicious...the cheese is very key once you have the crust worked out. Shredded is out. Low moisture is out. You need mozz in a block that is neither of those and you need to shred it yourself. That, along with your pepp, will give you the greasy outlook you are looking for. 

    Though I like the NY style crust and method I posted above, to get closer to a true NY style crust I still have some work to do. 

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  6. Thank you for the info brew. Captiva is intriguing because we can drive there. I'm interested in doing that and stopping at a few places along the way that we never did when I was growing up...would like to do that in some regard. Take our time, see some touristy shit, etc. We can book the resort on points so the cost of car travel is all it would be out of pocket. We are looking at late June. 

    I think our kids would enjoy putzing around at the beach - not huge ocean swimmers, wouldn't care about snorkeling (little one is probably too young), maybe try some fishing, use the resort pool, walk to some restaurants, shops, etc. That is what I'm thinking. I'm looking at 4 nights or so. 

    I looked at Cayman but airfare is pretty pricey and our points wouldn't cover it. 

    Chicago is appealing to me but for a shorter trip. The more I think about it I just don't think I want that to be THE summer trip. Maybe we do a day trip there, or a 1 night trip, as well. Kicking around taking the train in, that could be fun. I do need to get them there. 

    Disney cruise - we do a lot of Disney stuff and I can't imagine that's gonna cost me less than $5k and I don't think we can use any of our points for it. 

  7. ^That's a pretty good summary. I don't use a foiled pan when I've done mine on a WSM. I just watch for color in the breastesses and thigh and cover with foil when they start getting dark. I have also used a wet/moist cheesecloth to cover the tits with good results. 

    hullabrine has always worked out well. Hopefully he'll repost it on surly. 

    Wood I always use fruit - mostly apple. Agree with high temps - 300+ to avoid rubbery skin. Sometimes I do buttery and rosemary under the skin and stuff the cavity with aromatics - garlic, onions, celery, citrus, etc. 

  8. You can do that. Temps? Time? Cook it at whatever temp you want until it's done. What is the problem with your smoker? How long will it hold temps? 

    Cook it at 350 and it will be done or close to it by midnight. Wrap it and refrigerate overnight, pop it in the oven at 250 in the morning and cook it until it's ready to fall apart. 

  9. Stiles Switch today. I am not disappoint. All boys trip - my buddy, my 8 year old and I - we got there right at opening at 11, and there were a couple of people actually waiting at the door. I'd say we were 3rd in line or so. We ordered 2 beef ribs (beef rib plates actually - they were cheaper than just getting the ribs alone and came with 2 sides each), 2 lbs pork ribs and 3 spicy links. 

    Beef ribs were outstanding but still nowhere near the size of the mutant rib I saw at la BBQ. These were more in line with what I can make at home in terms of size. But excellent. Pork ribs were almost as good as I remembered. There is definitely some kind of glaze on them that I love. I think the rub it just s&p. They have great bite to them. Much firmer than the ones we had at la. 

    I had the sausage catered last time and it was not very good. Today it was good to great, though. I could have eaten that stuff all day. Oh and I have to say that even though they were throw ins....we all were kind of obsessed with the fries. They were really good. 

    The 3 of us killed that entire helping outside of 2 pork ribs and saved enough room for Saccones for dinner. Drool worthy on its own, but that's for a different thread. 

     

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  10. We went to LA BBQ today. Outstanding. The brisket was top notch. Probably the best I've ever had. We also got sausage... Chipotle and regular. Both were good but nothing remarkable. Also two lbs of pork ribs. They were excellent, very tender. I would have preferred them dry but I'm not complaining. 

    Pre order is definitely the way to go. The line was out the door and around the corner of the block. We went to the back window and by the time we got beers the order was up. 

    I don't understand the beef rib I saw at all. Thing had to be a foot long. Unfortunately they were not available for pre order. 

    Hopefully we will hit another joint tomorrow. 

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