That's not pulled pork that's a beef brisket

GrillinFool · 06-01-2009, 10:45 AM

So we did quite a bit of grilling over the Memorial day weekend including pulled pork, grilled melon (not kidding) and a brisket. The star of the weekend was this brisket my dad did. This stuff was incredible. It was practically pulled pulled pork it was so tender and juicy. I have NEVER had brisket done this beautifully. I realize that Dad didn't use Mesquite and that may be blasphemy for some of you, but it was the best brisket I have ever had...

I will have more info on the melon and pulled pork in the next few days....

Bill Brasky · 06-01-2009, 10:50 AM

Not bad. El Nino will give you a run for your money though!

salvator · 06-01-2009, 11:41 AM

YEAH DUDE, I CHECKED OUT YOUR BLOG THIS MORNING BEFORE YOU POSTED THIS TO SHOW MY VEGETARIAN BUDDY ABOUT THE GRILLED ROMAINE. SAW IN THE COMMENTS PEOPLE HAVE ALSO GRILLED ENDIVES AN RADDICHIOS! holy crap i left capslock on and i aint retyping that shit

roofless · 06-01-2009, 12:09 PM

You'll have to forgive Chris's Mozart-typing style. He hunches over the keyboard, starting intensely at the keys, and never looks up until he has to click 'post reply'.

Bill Brasky · 06-02-2009, 07:45 AM

Is it just me or does Flay come off like an arrogant prick on the air?

salvator · 06-02-2009, 09:04 AM

He's an all around arrogant prick. He came to my culinary school when I was in Austin and the douchbaggery commenced.

GrillinFool · 06-02-2009, 09:19 AM

Quote:

Originally Posted by Bill Brasky

Is it just me or does Flay come off like an arrogant prick on the air?

Yes he does and he's a great grill man, but he is no pitmaster. Everything Flay does on the grill can be done inside in a kitchen. He is extremely innovative but he just isn't a real BBQ guy. He makes his ribs in the oven. No way that guy sits around a smoker for 10 hours doing a pork butt or a brisket.

He consistently gets his ass handed to him in those throw downs because he cooks on an outside stove. That $2K stainless steel behemouth he uses make look great but it's just a large stove top. The people he goes against know that wood and lump charcoal are important ingredients as well that Flay just ignores.

Lately they have showed him using a weber kettle. But again he's doing things hot and fast on the kettle. Last night I tied to pork tenderloins together, shoved slivers of fresh garlic between the two pieces of meat, dusted the outside with granulated garlic, course salt, black and white pepper. Set up the weber for indirect grilling with coals on one side and nothing on the other. Seared the loin all the way around quickly then off to the other side for 2 hours. Threw on some apple chunks and whole garlic cloves on the fire. It came out pretty stellar. Nice flavorful crust and just a little pink in the middle.

Flay, if given the same ingredients would've baked that in an oven or indirected on a gas grill with no smoke wood. What's the point?

Pepe Silvia · 06-02-2009, 09:22 AM

yo grillin fool

make some saratogas (those lil lamb chops with the sticks thru 'em) i think u get em from straubs

GrillinFool · 06-02-2009, 09:24 AM

Quote:

Originally Posted by salvator

YEAH DUDE, I CHECKED OUT YOUR BLOG THIS MORNING BEFORE YOU POSTED THIS TO SHOW MY VEGETARIAN BUDDY ABOUT THE GRILLED ROMAINE. SAW IN THE COMMENTS PEOPLE HAVE ALSO GRILLED ENDIVES AN RADDICHIOS! holy crap i left capslock on and i aint retyping that shit

No problem. That vid in your sig is friggin hilarious!!!

Wait till I get the grilled melon up. Still working on that one. Try to get it up tonight after work. Also have grilled asparagus waiting in the wings but I am WAY behind on content. I went from the GrillinFool.com to the GrillinFoolS.com and brought my dad and cousin in as partners as I just don't get to grill as often as I used to with a toddler at home. Well, those two grill about 4 nights a week, the lucky bastards, and are tossing shit at me left and right. Hard to keep up.

Here's what is waiting to go on the site - Pulled pork in less than 6 hours (I'm not kidding), crab legs, the melon, country style ribs, asparagus, and tomorrow we are doing grilled pizzas on a BGE.

So tell your vegetarian buddy we are looking out for him too. If he can stomach weeding through all the juicy animal flesh to find the asparagus and melon he will not be disappointed!!!

Bill Brasky · 06-02-2009, 09:27 AM

I'm still working on the grilled romaine. Mine came out Spinach-y.

salvator · 06-02-2009, 09:43 AM

Quote:

Originally Posted by Bill Brasky

I'm still working on the grilled romaine. Mine came out Spinach-y.

you musta left it on too long

Bill Brasky · 06-02-2009, 09:46 AM

We had gotten a creamy caesar and I wasn't sure if that would come out good on the grill so i just did the olive oil & salt & pepper. I think it would have worked better with more oil based dressing.

And I probably did leave it on to long, it was just the ends that got spinachy and they were a little dark.