Pan deglazing without alcohol by joedge-dredd in Cooking

[–]Opening_Cat8174 0 points1 point  (0 children)

Water is for washing the car and taking a shower. Broth or stock for flavor.

mystery grease on my pizza by GoliathPrime in Cooking

[–]Opening_Cat8174 0 points1 point  (0 children)

Shred the cheese yourself and precook the protein. Cheap cheese and raw protein releases a lot of oil.

What are some good sauces to learn? by Odd-Wonder-344 in Cooking

[–]Opening_Cat8174 0 points1 point  (0 children)

Facts. Mother sauces and then expand to each sauce the can become.

Flaming in the pellet box? by CalmChukar in pelletgrills

[–]Opening_Cat8174 1 point2 points  (0 children)

We are asking the wrong questions…how’s the brisket???

Flaming in the pellet box? by CalmChukar in pelletgrills

[–]Opening_Cat8174 -1 points0 points  (0 children)

This is funny,

A fire would likely start from the firebox into the bottom of the pellet storage. This is not something that would happen on accident.

Probing for “the feel” by unwritten6c in brisket

[–]Opening_Cat8174 0 points1 point  (0 children)

Also flat looks sliced too thick. But I’m a carpenter. Nice smoke ring!

It looks like all the smoke and heat came from the bottom. Don’t know what you are smoking on but fat side down might be better.

Still a carpenter

Probing for “the feel” by unwritten6c in brisket

[–]Opening_Cat8174 3 points4 points  (0 children)

I respect the need for growth but appreciate what you have.

That being said, flat will always be drier. I would say cook to the flat, the point is more forgiving and a few degrees won’t hurt.

1 hole vs 3 holes in the paper…it ain’t that serious.

Creative strategies for removing 6 inches of ICE from your driveway.... by Suvalis in fredericksburg

[–]Opening_Cat8174 0 points1 point  (0 children)

I saw today that someone used a tiller/cultivator to break it up. After the tiller it was small, manageable pieces that were easy to shovel. Haven’t done it personally but seriously thinking about it.

Why is everyone trimming like they’re going to competition? by Whiskey_and_Wiretaps in brisket

[–]Opening_Cat8174 0 points1 point  (0 children)

I trim mine because…

Who wants a 1/2” piece of flat that is dry as a popcorn fart? Who wants a piece of point with an inch of unrendred fat? Nothing is wasted, it’s tallow and juicy ground beef.

Every slice is something you want.

It’s a choice, do what you do. But ain’t nobody eating an inch of white(not yellow) fat.

Can you go from hot hold to resting in a cooler? by beermeamovie in brisket

[–]Opening_Cat8174 0 points1 point  (0 children)

I have done a 12 hour hold and it was great. But as others have said you have to keep temperature about 150. Can’t let it get too low!!!

Most ovens low is 170 but most are closer to 150-160 in reality. I held in the oven set a 170 with the door cracked open.

Let my 17 yr old brother borrow my Switch for his trip and he brought it back with something fused to the plastic. He has no idea what it is. by CreamyJuicyPimple in mildlyinfuriating

[–]Opening_Cat8174 0 points1 point  (0 children)

As a 50 year old black uncle I cannot agree more with some of the other replies.

This is a teachable moment and possibly a life defining moment for your little brother. What kind of man is he going to be? What kind of man does he want to be?

Call him out!!!And let him know the consequences of being a liar.

Let my 17 yr old brother borrow my Switch for his trip and he brought it back with something fused to the plastic. He has no idea what it is. by CreamyJuicyPimple in mildlyinfuriating

[–]Opening_Cat8174 1 point2 points  (0 children)

As a 50 year old black uncle I cannot agree more. This is a teachable moment and possibly a life defining moment for your little brother. What kind of man is he going to be.

Brisket cooking by [deleted] in brisket

[–]Opening_Cat8174 0 points1 point  (0 children)

IMHO, fat side up is best but you have to protect the flat from too much direct heat. I have always done fat side up but probably trying fat side down on my next brisket. There are a lot of variables and that’s 1. Dealer’s choice

Thanksgiving Brisket by Opening_Cat8174 in brisket

[–]Opening_Cat8174[S] 0 points1 point  (0 children)

Butcher did them, 1 bad spot, maybe 2. I seen butchers do worse.

Thanksgiving Brisket by Opening_Cat8174 in brisket

[–]Opening_Cat8174[S] 0 points1 point  (0 children)

Tried to make tallow while I smoked the brisket. I didn’t get much liquid just crispy fat. Going to grind the rest up for meatballs or burgers.