Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I apologize. I shouldn't have said that I liked those photos. I have changed my position on this topic and now agree with @fbov. These photos make me want to vomit.
  2. Do not tell me to contain my admiration. I said the pictures were nice and you disagree. I have zero investment in this topic, but you come off pretty jerky in your post.
  3. You are a champ at this, your pictures are top notch!
  4. What is the name of the filter you use in those pictures?
  5. DrunkenMeatFist

    Pizza Night

    I would probably stab someone in a fight to get those crispy bits.
  6. DrunkenMeatFist

    First brisket ever!! Attempting

    Here in Texas you can usually find a full packer for $2.56/lb and there will be sales occasionally. If I could find the point only in stores I would be a happy guy. That point should have plenty of fat in it to keep it moist so you shouldn't have to mess with wrapping or any of that. Many people will suggest cubing it and adding sauce at some point to make "burnt ends". To each their own, but IMO that is no good. To me real "burnt ends" are literally the pieces that are on the edge of the cut that consist of crunchy bark, a little meat, and some fat. Best part of the brisket.
  7. DrunkenMeatFist

    First brisket ever!! Attempting

    I've never found a store that sells the point only so I want to say you are lucky. On the other hand, that is a pretty steep price. As for cooking, in my experience the point seems to be pretty forgiving. I like a solid bark so I would probably just rub it with something heavy in pepper and cook it at 275 until it probes tender all around.
  8. I know I've already said it once here, but I would suggest the Roadside Chicken. I do mine indirect and then finish them direct. You'll be flipping and basting often. The smell alone is worth it. Also, are you using an instant read thermometer? Thighs are pretty forgiving so if you dry them out you might be overshooting the IT by a bit.
  9. DrunkenMeatFist

    When Am I Going To Learn ?????

    When I first got mine I think I tried to keep it around 225 maybe once or twice. After looking around a little bit and testing for myself I found that there was no real benefit to it. My vision likes to settle around 275-300 and I will use a temp controller on overnight cooks for peace of mind.
  10. DrunkenMeatFist

    Roadside/Huli Huli Chicken

    After reading through all of the feedback I got here I made a few changes to the plan. Chicken turned out good. Will be making more variations on the Roadside chicken in the future.
  11. DrunkenMeatFist

    Brisket size

    If you find a package marked "brisket" and it is only four pounds then it is likely a small flat or a piece of a flat. I do not believe you would be able to fit a full packer on that grill.
  12. DrunkenMeatFist

    Brisket size

    If it is four pounds it is likely a portion of the flat.
  13. DrunkenMeatFist

    New Vision - looking for accessories

    Wish I could find that half griddle in my local store.
  14. I recently found a very popular Roadside Chicken recipe and it is awesome. I love the smell and taste I get from flipping and basting the chicken throughout the cook. I always like to try new things so I want to do a hybrid of Roadside and Huli Huli. I am sure most are familiar with the recipe for the Roadside basting sauce 1 cup apple cider vinegar 1/2 cup veg or olive oil 1/4 cup Worcestershire sauce 1 TBS Sea or Kosher salt 1 TBS white sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp celery seed Here is a recipe I found for a dry rub for Huli Huli Paprika 1 1⁄2 Tablespoon Salt 1 1⁄2 Tablespoon Garlic powder 2 Tablespoon Onion powder 1 Tablespoon Cayenne pepper 1 Tablespoon Cumin 1 Teaspoon Cracked black pepper 1 Teaspoon My idea was to replace the dry ingredients in the Roadside Chicken with the Huli Huli dry rub instead. I would mix up a batch or two of the Huli rub, put some on the bird, and mix an appropriate amount into the liquid ingredients from the Roadside recipe which would go on the chicken at each turn. Of course I would finish with a Huli Huli sauce at the end. Are there any glaring weaknesses to this plan? I really just like basting as I cook. Is this an asinine idea?