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Topic: CFB 51 Cookbook, equipment discussion, techniques

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MaximumSam

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I do something similar, with the sauce. I always puree it first, and then use it for the marinade, along with a little vinegar and salt. Works well on any meat, actually.
Do you blend the peppers right in?

847badgerfan

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Yes, I do. It works really well.
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MaximumSam

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Smoked some chicken and made an Alabama white sauce. Might grill more chicken - that's good stuff

847badgerfan

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How did you make the sauce? Can you post the recipe?
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FearlessF

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"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

betarhoalphadelta

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Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/
It sounds like there's a rating of potential cooking methods:

  • Best: low, gentle, direct heat on the grill. 
  • Next: gentle heat (such as parboil in beer/kraut/onions) followed by a sear, to avoid splitting the casing
  • Worst: throw 'em on a ripping hot grill and sear the sh!t out of them, splitting the casing and losing all the delicious internal juices in the grill instead of keeping it juicy when you eat it

I'm willing to accept that direct grilling, if done well, might be better than parboil/simmer and sear. But I'd counter that the parboil/simmer and sear is more foolproof for the average backyard cook that runs their BBQ only a few times a summer on holiday weekends.

I'm not convinced the average griller will run the heat low enough to cook as long as they suggest is necessary. Every time I parboil/simmer it takes quite a while itself, so if their grilling method is intended to be even slower than parboil, I doubt it will be done right by most cooks. 


CWSooner

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Which is better--smoked brisket or smoked chuck?


https://www.youtube.com/watch?v=5coWx2PbwZ8

I've never smoked brisket and I've never even eaten smoked chuck.
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betarhoalphadelta

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I've never smoked chuck, nor eaten smoked chuck, but I've heard good things.

MaximumSam

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How did you make the sauce? Can you post the recipe?
https://howtobbqright.com/2014/09/16/smoked-chicken-quarters-with-alabama-white-sauce/

Have to scroll down a bit but essentially it's mayo, vinegar, and lemon juice. I had some bone in chicken breasts, which I don't normally buy but the grocery was pretty limited. The fatty sauce was a good pair with the lean meat. 

utee94

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Yeah I've never smoked chuck nor eaten smoked chuck either.  From the video, it looks like he still had quite a bit of fat in that chuck that needed to render.  But I'm sure it tasted good.

The brisket he used wasn't a full packer and it was very heavily trimmed, so not sure I'd be able to draw any conclusions from the cuts he chose, and from the cooking process he used.

CWSooner

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I thought that there was a distinct shortage of fat on the brisket.
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utee94

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Indeed.

Still, though, I bet you could make some nice BBQ with chuck roast.  Lord knows brisket has gotten so expensive, maybe I'll try it.

Another sort of  "old-timey" cut of beef that was once commonly used for BBQ and you don't see around much anymore, is shoulder clod.  I had a buddy do some of that a few years back and it was quite tasty.


847badgerfan

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Should you parboil brats? Nope. And science can tell you why.

https://www.greenbaypressgazette.com/story/life/food/2020/05/21/best-brats-grilled-without-parboiling-says-wisconsin-food-scientist/3115473001/
You should never boil brats. You should simmer them in beer, with onions and garlic. But never, ever boil them. May as well feed 'em to the dog.
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betarhoalphadelta

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I suspect chuck will be more forgiving than brisket, much like the brisket point is much more forgiving than the flat. There's just so much fat in chuck that it might be hard to screw up, whereas despite the fat cap, brisket flat is a lot leaner inside the muscle than chuck. 

On the homebrew board there are a number of people who have smoked chuck to great success... I'm going to have to give it a try myself one of these days. 


 

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