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CentralTexBBQ

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CentralTexBBQ last won the day on November 27

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About CentralTexBBQ

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  • Gender
    Male
  • Interests
    seeking 1st the Kingdom, anything related to large bodies of water, music- particularly Christian, real authentic Texas style low n slow bbq, creating my own recipes
  • Grill
    Kamado Joe

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  1. dropped in to say hello. I don’t know whether it’s been the habit of cooking more infrequently established during COVID has left me nostalgic or my frame of reference is skewed but, the Thanksgiving Cook produced the best brisket and smoked’ turkey I have cooked to date. Taste, textured, tenderness: I’m hard pressed to recall their equals. Destination #2 (45 miles up the road). Trimmed brisket and started grill @6:25pm. Brisket on @8:15, cooked for 11 1/2 hours @235°. Strangely ran out of lump by end of cook. This has happened a time or two. Had deflectors in lowest position and basket completely full. Thinking it must’ve due to a cheaper / softer wood in the Royal Oak? Anyway, I kept wondering why brisket never climbed above 195° so, I pulled the entire rack out after pulling the brisket- down to complete ash and an ember or two. Finished in oven @205° while refilling Big Joe with lump. Destination #1 (20 minutes across town). Salted, peppered and buttered turkey (inside and out) around 12am and put thyme, sage and rosemary in cavity. Started @8:30am cooking between 350° and 400°. Finished 2 1/4 hours later (small bird) Destination #3 (945 miles south). My son joined my daughter in Forney, Tx after her move from El Paso. So I virtually cooked their turkey breast for them. Yup, I’m taking credit for it. Same prep as above. Cooked @225° for first hour and a half. Made a mop of butter, olive oil and salt and used TS&R as mop every 30 minutes. Finished about 35 minutes later (2pm) at 400°.
  2. The soapstone has found a new home. Will be shipping it out soon. Thanks again @KismetKamado, it was a great help.
  3. If anyone is interested in the soapstone, please message me.. I won't be checking in as often. thanks...
  4. having been able to find them at 'my price'. I know they were amazing.
  5. That's guys, it was amazing. My first but certainly not my last
  6. @jark87, this is for a Big Joe. I guess I should have stated that.
  7. Sunday dinner yesterday ~7lb ribeye. Smoked 4 hours @200° then pulled to rest while au gratin potatoes and massive asparagus occupied the grill. Grill temp climbed to 475°ish. after sides were done, seared to finish.
  8. fajitas (skirt steak). opportunity to use new soapstone. btw, KK was kind enough to let me cut my teeth on a broken soapstone while I decided to buy one. I've cooked on either half and both combined– ribeyes, tomahawk's, pork chops, bacon, asparagus, fajita, etc. My children bought one for me so, if anyone is interested, contact me and I'll send it to you.
  9. I have never picked up any distinctives with the various lump brands (and therefore varities of woods) I have used. All have been neutral. While they do give off a faint smoke profile (my opinion) smoking wood needs to be added for them to have the character of oak, pecan, etc. I'd have to believe if you can tell that hickory lump indeed smells like hickory, it wasn't properly / thorughly processed in the kilns.
  10. They are everywhere here. Kroger carries them. If you have one near you, at least pre-COVID, they allowed you to place custom orders for brands they carry (ala Johnsonville Stadium Brats, Boar's Head, Glier's Octoberfest Brats, Queen City, Blue Grass). But with the supply chain as it's been, who knows whether they are still able to make good on those orders. Anyway, I have always ordered through the either the store or department manager.
  11. Well, Cincinnati definitely has strong "German" influences, as does Columbus. But, the orginal mettwurst was actually raw pork. Here the mettwurst is going to be casing. According to wiki (take it with a grain of salt): In Texas, also heavily German influenced, I had never heard the term "metts". They are probably more akin to what we call hot guts or hot links or even the milder kielbasa (think polish sausage). In Cincinnati, brats in tend to be more of the blond variety. Much, much less flavorful than metts, imo and basically made to eat with sauerkraut: But there also the Johnsonville (Wisconsin style) brats, beer brats. These can stand alone with just mustard, imo.
  12. Thanks, is that a serious question??? A mett or mettwurst is a type of German sausage. Larger than hot dogs and differently spiced. Most often, all pork but may be a pork and beef mix. Hot metts have red pepper flake and perhaps even other 'hot' spices in them.
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