"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 03-14-2006, 05:07 PM   #11
Senior Cook
 
Hopz's Avatar
 
Join Date: Mar 2006
Location: Utah, near Park City
Posts: 272
I like the looks of the recipe and process. I lived in Texas and did a lot of briskit.
As for what type of beer.... the microbrews generally have more hop flavor- which most beer-people appreciate.
Using a Michelob will guarantee you not only have little hops, but little flavor to worry about.
__________________

__________________
Hopz is offline   Reply With Quote
Old 03-14-2006, 05:11 PM   #12
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,801
Quote:
Originally Posted by Chef_Jimmy
and we all know phinz knows his beer!..........
...
__________________

__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 03-14-2006, 11:06 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
(I prefer hickory; my wife prefers mesquite...I'm right).
Sorry wife, I love the Hickory chunks too - mesquite has it's place though - more with chicken I think.

Now, about that recipe you will take to your grave? Wouldn't it be ashame that no one can enjoy it EVER when you are gone. I used to feel that way about a couple recipes - but not anymore. I would hate for some of my favorite family recipes to be lost forever. .........
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-15-2006, 12:31 AM   #14
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Quote:
Originally Posted by Hopz
I like the looks of the recipe and process. I lived in Texas and did a lot of briskit.
As for what type of beer.... the microbrews generally have more hop flavor- which most beer-people appreciate.
Using a Michelob will guarantee you not only have little hops, but little flavor to worry about.
Ehhhh, I don't really think a microbrew would work. It's one of those things where it'd be worth SOMEBODY trying, but the **** thing takes so long to make I'd not want to be the guinea pig to see whether it works or not.

Then again, I'm not a real big beer fan and figure it should be one of the accent flavors you can just *barely* detect. There is so much already going on with the brisket that giving it another distinct flavor might be overkill.
__________________
Poppinfresh is offline   Reply With Quote
Old 03-15-2006, 06:59 AM   #15
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,801
The thing is, "microbrew" can be *any* kind of beer. "Microbrew" is just a term for "not mass produced by someone like Budweiser." To just discount "microbrew" as not working is to discount a *huge* part of the market, unless you're just determined to use a rice-based pilsner or a generic lager in your recipe.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 03-15-2006, 07:56 AM   #16
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Sounds perfect poppinfresh. I would love to make this recipe this summer. One of the best I have seen.
__________________
thumpershere2 is offline   Reply With Quote
Old 03-15-2006, 12:56 PM   #17
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
What would be the very best sides to serve with brisket? Our neighbors are doing one next week and have asked us down. I would like to take something that really goes well. Thanks.
__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 03-15-2006, 01:01 PM   #18
Head Chef
 
phinz's Avatar
 
Join Date: Dec 2005
Location: The Surface of the Sun
Posts: 1,801
Growing up in Texas we always had pinto beans, cornbread, turnip/mustard/collard greens, tomato slices, corn-on-the-cob, cole slaw, baked beans. Really, any kind of barbecue-type food.
__________________
It's good for the soul when there's not a soul in sight.

Trader Scott's Tiki Bar & Lounge
phinz is offline   Reply With Quote
Old 03-15-2006, 01:06 PM   #19
Senior Cook
 
Join Date: Nov 2005
Posts: 294
corn on the cob, cole slaw and baked beans and maybe potato salad. Keep it simple.
__________________
Chef_Jimmy is offline   Reply With Quote
Old 03-15-2006, 01:57 PM   #20
Senior Cook
 
Join Date: Mar 2006
Posts: 496
I usually side it with German potato salad, smoked corn on the cob (you haven't lived till you've had smoked corn on the cob with the right kind of butter mixture...), smoked baked beans and 9 times out of 10 one of those Jell-O parfait deals.
__________________

__________________
Poppinfresh is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.