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Old 12-03-2014, 04:07 AM   #31
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Here you go Robert, the king of b-r-b-q's, everything is bigger in Texas.........
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Old 12-03-2014, 04:22 AM   #32
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Hope you guys are happy now, all this talk about brisket, poutine and brats have made me hungry. I'm putting some coffee on and making some good ole homemade grits with jalapeño and cheese, floating in butter to eat for breakfast @ 4:20 in the am!!!
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Old 12-03-2014, 04:55 AM   #33
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Time to eat, grits with cheese, ham, jalapeño, butter floating on top and sprinkled with egg, seasoned with pepper, .........mmmmmm good.
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Old 12-03-2014, 06:30 AM   #34
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Hi: cpaharley2008... My arteries are clogging up as you type!!! Instead of posting a recipe I created the TEFN "The Escape Food Network" LoL Alf
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Old 12-03-2014, 06:35 AM   #35
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Hey Alf, throw some of those brats on the stove for breakfast........enjoy your day.
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Old 12-03-2014, 07:30 AM   #36
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Quote:
Originally Posted by rbryan4 View Post
No pit, no brisket.
I could bring along an electric smoker for you. It may seem like cheating to some, but it actually does do a good job. The problem is, we sure are cooking for a couple hundred people with it either.

Some day I would love a good wood smoker.
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Originally Posted by gbaglo View Post
The premise of BBQ brisket is to take a cheap, tough cut of meat, cook it low and slow to create premium eats.
Last time I priced a brisket at Safeway here in North Vancouver, it cost more per pound than prime rib. I can only think that what would have been turned into hamburger was premium priced after a week of BBQ shows on the Food Channel.
So, I suggest you bring the brisket along with the BBQ.
I have noticed that too. It seems once people figured out how to turn a lesser cut into a tasty piece of meat, that the prices have climbed. I love smoking a pork butt, to make pulled pork with, and buy a few when they are on sale for a decent price. I love a rack (or two) of pork ribs, but boy they can sure be pricey, especially seeing they are at least half bone.
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Old 12-03-2014, 07:40 AM   #37
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Originally Posted by cpaharley2008 View Post
Hey Alf, throw some of those brats on the stove for breakfast........enjoy your day.
Hi: cpaharley2008... You're to late... We had them for dinner last night with the "Beans". Alf
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Old 12-03-2014, 08:20 AM   #38
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Quote:
Originally Posted by Jim Bennett View Post
I have noticed that too. It seems once people figured out how to turn a lesser cut into a tasty piece of meat, that the prices have climbed. I love smoking a pork butt, to make pulled pork with, and buy a few when they are on sale for a decent price. I love a rack (or two) of pork ribs, but boy they can sure be pricey, especially seeing they are at least half bone.
Remember when mussels were nothing but crab bait?
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Old 12-03-2014, 08:33 AM   #39
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Remember when mussels were nothing but crab bait?
Any now they are prepared in a most tasty way. I had these in a Vancouver restaurant one time when out visiting Escape in early 2009. They are fantastic, and my wife very recently found this recipe for them online, and made them again. This restaurant was the one that first turned my onto Belgium beers too.

http://www.theglobeandmail.com/life/...article646880/
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Old 12-03-2014, 09:22 AM   #40
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Originally Posted by Jim Bennett View Post
Any now they are prepared in a most tasty way. I had these in a Vancouver restaurant one time when out visiting Escape in early 2009. They are fantastic, and my wife very recently found this recipe for them online, and made them again. This restaurant was the one that first turned my onto Belgium beers too.

Chambar's mussels Congolaise - The Globe and Mail
Hi: Jim Bennett... Here you go!!! Mussels steamed in white wine. The waitress in Cape Breton Island was put off that I didn't want the crusty bread to sop up the juices.
Zebra Mussels are the bane of Lake Erie!!! Alf
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