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Old 08-15-15, 03:27 PM   #601
BrandonT
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Mmmmm... great looking brisket!!

Shrimp copied from Bonefish for lunch.
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Old 08-15-15, 08:15 PM   #602
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Originally Posted by Trouter23 View Post
Whole brisket
Man Yeah!!!!!!!!!!!!!! Brisket looks great!!!!!!!!!!!
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Old 08-15-15, 08:16 PM   #603
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Mighty fine Brandon, Mighty fine!!!!!!!!!!!
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Old 08-16-15, 01:18 AM   #604
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Mmmmm... great looking brisket!!

Shrimp copied from Bonefish for lunch.
Bro, shrimp looks grrrreat! ('member that?) Talk to me! What is that shininess I'm drooling over?
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Old 08-16-15, 10:11 AM   #605
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Default Random Food Pics

Oh yeah... I ate a bit of Frosted Flakes in my days. Sauce is easy... mayo, sweet chili sauce, and sirracha. Shrimp drenched in buttermik(or egg wash in this case), and dredged in Old Bay and cornstarch.
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Old 08-16-15, 03:02 PM   #606
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Nice Brandon. Shrimp is on my radar now.
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Old 08-16-15, 03:25 PM   #607
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T23 unbelievable. Perfect looking brisket. The bread looks fantastic also and you can't beat Mac and Cheese, Americas best comfort food. We should open a restaurant.

Most of the time I cook by site but I love my probe therm. I don't like overcooked food. Nice job.
Thanks a lot, Remoh. I really appreciate it.

Like you, I normally go by texture and instinct when it comes to barbecue too. But, I do a high heat brisket that cooks in four to five hours, and temps are really important with that method.

I started doing that method after having learned it from Myron Mixon of Jack's Old South at a competition one time and I haven't looked back since. The method sounded hard to believe at first, but I figured since he and his team take first place in brisket at every competition they go to, I should listen to every word he says. Nowadays, no more overnight 12+ hour brisket smokes.
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Old 08-16-15, 03:55 PM   #608
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I've heard of that method of Brisket cooking method. Never tried it. My red meat days are pretty much over. I'm a pescatarian now with a little chicken. I always have a fridge full of seafood.

I won an Iron Skillet Award a couple years ago with Mac and Cheese. 1 can of Rotel, a block of Velvetta and some Cavatappi Pasta, lol

Every once in a while I'll do a prime filet reverse sear.

Crabs, shrimp and fish is my protein nowadays. Scallop season in Stienhatchee Fl is coming up soon.
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Old 08-16-15, 05:50 PM   #609
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I've heard of that method of Brisket cooking method. Never tried it. My red meat days are pretty much over. I'm a pescatarian now with a little chicken. I always have a fridge full of seafood.

I won an Iron Skillet Award a couple years ago with Mac and Cheese. 1 can of Rotel, a block of Velvetta and some Cavatappi Pasta, lol

Every once in a while I'll do a prime filet reverse sear.

Crabs, shrimp and fish is my protein nowadays. Scallop season in Stienhatchee Fl is coming up soon.
Man, that must really suck having to eat seafood from the Gulf all the time (extreme sarcasm intended). I'm jealous.

Ever get any from Billy's or The Shrimp Man (Joe Shutt)?
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Old 08-16-15, 08:02 PM   #610
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Default A lil' gumbo

Made up in Tulsa OK to ease my distance from the coast...
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