Photos and captions up from this weekend's burnt end extravaganza at
http://bossytyle.blogspot.com/ .

Let me know if any of you try this and what you think.

-gs

gs wrote:
> Photos and captions up from this weekend's burnt end extravaganza at
> http://bossytyle.blogspot.com/ .
>
> Let me know if any of you try this and what you think.

Too much use of foil, and the whole thing looked far too dry for my taste.
Of course this was about spam, not brisket, so you really don't care what
the feedback is.
--
Dave
www.davebbq.com

gs wrote:
>
>athttp://bossytyle.blogspot.com/.
>
> Let me know if any of you try this and what you think.

Nothing to think... I know... prepped and cooked in all that aluminum
it will taste like crap. Don't you own proper cookware... cheap
*******.

SHELDON

On Jan 1, 2:16 pm, Sheldon > wrote:
> gs wrote:
>
> >athttp://bossytyle.blogspot.com/.
>
> > Let me know if any of you try this and what you think.
>
> Nothing to think... I know... prepped and cooked in all that aluminum
> it will taste like crap. Don't you own proper cookware... cheap
> *******.
>
> SHELDON

Shedlon, So you think that removing the element of aluminum will make
it better. Please explain how. Also, please advise what your opinion
of proper cookware is?

On Jan 1, 3:52�pm, gs > wrote:
> On Jan 1, 2:16 pm, Sheldon > wrote:
>
> > gs wrote:
>
> > >athttp://bossytyle.blogspot.com/.
>
> > > Let me know if any of you try this and what you think.
>
> > Nothing to think... I know... prepped and cooked in all that aluminum
> > it will taste like crap. �Don't you own proper cookware... cheap
> > *******.
>
> > SHELDON
>
>> please advise what your opinion of proper cookware is?

Non reactive.

On Jan 1, 3:31 pm, Sheldon > wrote:
> On Jan 1, 3:52�pm, gs > wrote:
>
> > On Jan 1, 2:16 pm, Sheldon > wrote:
>
> > > gs wrote:
>
> > > >athttp://bossytyle.blogspot.com/.
>
> > > > Let me know if any of you try this and what you think.
>
> > > Nothing to think... I know... prepped and cooked in all that aluminum
> > > it will taste like crap. �Don't you own proper cookware... cheap
> > > *******.
>
> > > SHELDON
>
> >> please advise what your opinion of proper cookware is?
>
> Non reactive.

Example.

gs wrote:
> On Jan 1, 3:31 pm, Sheldon > wrote:
>> On Jan 1, 3:52?pm, gs > wrote:
>>
>>> On Jan 1, 2:16 pm, Sheldon > wrote:
>>
>>>> gs wrote:
>>
>>>>> athttp://bossytyle.blogspot.com/.
>>
>>>>> Let me know if any of you try this and what you think.
>>
>>>> Nothing to think... I know... prepped and cooked in all that
>>>> aluminum it will taste like crap. ?Don't you own proper
>>>> cookware... cheap *******.
>>
>>>> SHELDON
>>
>>>> please advise what your opinion of proper cookware is?
>>
>> Non reactive.
>
> Example.

Anodized aluminum, stainless steel, cast iron would be the primary metals.
Of course, if someone has a problem with iron toxicity, acid based
preparations, like tomato sauces, will leach minute trace amounts of iron
into what's being cooked.
--
Dave
www.davebbq.com

On Jan 1, 5:28 pm, Sqwertz > wrote:
> On Tue, 1 Jan 2008 13:31:19 -0800 (PST), Sheldon wrote:
> > On Jan 1, 3:52�pm, gs > wrote:
> >> On Jan 1, 2:16 pm, Sheldon > wrote:
>
> >>> gs wrote:
>
> >>> >athttp://bossytyle.blogspot.com/.
>
> >>> > Let me know if any of you try this and what you think.
>
> >>> Nothing to think... I know... prepped and cooked in all that aluminum
> >>> it will taste like crap. �Don't you own proper cookware... cheap
> >>> *******.
>
> >>> SHELDON
>
> >>> please advise what your opinion of proper cookware is?
>
> > Non reactive.
>
> Yeah - those briskets really react with the aluminum <snicker>.
> The real problem is that it was cooked in a vessel of any sort.
> It should have been right on the grates.
>
> -sw

165 was the initial temp before cutting into cubes and placing back in
the pan with sauce. The pan was a special one passed down from
generations which has been used exclusively for burnt ends.

Seems like the big hang up is the pan. I have done them both, with
and without the pan. Next time I will do one directly on the grates
and take 350+ pictures to compare the notes. I will let you know when
I get this posted.

"gs" > wrote in message
...

>165 was the initial temp before cutting into cubes and placing back in
>the pan with sauce. The pan was a special one passed down from
>generations which has been used exclusively for burnt ends.

>Seems like the big hang up is the pan. I have done them both, with
>and without the pan. Next time I will do one directly on the grates
>and take 350+ pictures to compare the notes. I will let you know when
>I get this posted.

I don't know how you think you have burnt ends when you boiled it in a pan.

Burnt ends are the crusty part you get when the meat sits on the grate.

Ms P

Sqwertz wrote:
> Sheldon wrote:
> > gs wrote:
> >> Sheldon wrote:
> >>> gs wrote:
>
> >>> >athttp://bossytyle.blogspot.com/.
>
> >>> > Let me know if any of you try this and what you think.
>
> >>> Nothing to think... I know... prepped and cooked in all that aluminum
> >>> it will taste like crap. �Don't you own proper cookware... cheap
> >>> *******.
>
> >>> SHELDON
>
> >>> please advise what your opinion of proper cookware is?
>
> > Non reactive.
>
> Yeah - those briskets really react with the aluminum <snicker>.

Kitchen asshole.

> The real problem is that it was cooked in a vessel of any sort.
> It should have been right on the grates.

The brisket may not but the rub will react, moreso if it contains
salt, which I suspect all rubs do... it's just plain stupid to
marinate seasoned meat in aluminum and even dumber to then cook it in
aluminum... especially precarious (dangerous even) to use a single
disposable pan for a ten pound hunk of meat. And plain meat will
indeed react with aluminum. I don't recommend storing plain meat (or
any foods) in direct contact with aluminum, not even for short
duration, especially not seafood, never cook seafood in aluminum,
unless of course your concept of seafood is Mrs Pauls.

For resting meats with a rub plastic works best... even stainless
steel will react overnight... if not plastic use glass/glazed
ceramic.... beans with tomato the same... for cooking tomatoey beans
ceramic cookware is best. That hunk of rubbed brisket should have
been cooked directly on a grate, no cookware, with that I agree. But
for oven braizing glass/ceramic with a glass lid works best (no
metal), lining braising lids with foil to make a seal is something
only kitchen imbeciles do, use bread dough or even moistened stale
bread instead if you must, or simply buy better fitting cookware.
Corning makes some nice pieces for this purpose, of course there are
many other brands... I happen to prefer Anchor Hocking and Pyrex. I
never use aluminun foil to store foods, in fact I use very little
aluminum foil... a package can last me many years... about the only
food things I use it for is to protect steel bakeware from burnt sugar
such as when baking sweet potatoes in their jackets, or for tenting
roasts. I don't own any aluminum cookware other than nonstick
Nordicware... I don't own any cast iron cookware either (professional
cooks don't use cast iron cookware), I much prefer high carbon
steel... it's a kitchen, not Gold's Gym.

SHELDON

On Dec 31 2007, 4:04 pm, jay > wrote:
> On Mon, 31 Dec 2007 07:19:10 -0800 (PST), gs wrote:
> > Photos and captions up from this weekend's burnt end extravaganza at
> >http://bossytyle.blogspot.com/.
>
> > Let me know if any of you try this and what you think.
>
> > -gs
>
> I think you sliced it way to thick.
>
> jay

Man it was good and still is. Just heat it up and add some sauce.

Dave, I like your site, looks like you have been around for a while.
It is good to have someone with as much knowledge as you for when I
have complicated questions.

gs wrote:
> On Dec 31 2007, 4:04 pm, jay > wrote:
>> On Mon, 31 Dec 2007 07:19:10 -0800 (PST), gs wrote:
>>> Photos and captions up from this weekend's burnt end extravaganza at
>>> http://bossytyle.blogspot.com/.
>>
>>> Let me know if any of you try this and what you think.
>>
>>> -gs
>>
>> I think you sliced it way to thick.
>>
>> jay
>
> Man it was good and still is. Just heat it up and add some sauce.
>
> Dave, I like your site, looks like you have been around for a while.
> It is good to have someone with as much knowledge as you for when I
> have complicated questions.

Back at ya :-)

--
Dave
www.davebbq.com