Latestarter's ramblings/musings/gripes and grumbles.

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Latestarter

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Exactly Jan... I need out of here and I'm gettin' while the gettin's good. I needed to find a place where I could be self sufficient and survive in a barter economy if I need to.

I DID see that brisket OFA... and it looked mighty fine! I don't have a smoker and can only do limited long cooking on my present gas grill. I really want to make a smoker or buy one when I'm settled as I love slow cooked pork... Pulled, smoked, ribs, shoulder, you name it! Then I can do a brisket right as well.
 

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I watch these Kingsford charcoal BBQ cook offs they have on TV, and watch these pros compete. Man, they cook some of their meat for up to 12 hours (or more)! Now that's slow cooking!
 

Southern by choice

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There is a place down the road from us... actually several... anyway I think a few of these people bought when things were hot... then they put all this $$$$ in to restoring these great old farmhouses on land ... one place they want 795,000. Tax value 236,000. They will NEVER get anywhere near what they are asking unless some sucker with big disposable income buys it.
Another place is same scenario but on ONE acre. They want 500,000+ .

Our agent sends us listings and properties that fit our criteria ( very hard to find) and the $ difference from 7 miles one way and 10 miles the other way could be 300,000 + difference. It is crazy!

Hope it all works out for you.

My son is buying a house and he had to walk away from the first one. He may have lost id DD monies and inspection fees but it was worth it. The inspections were pretty extensive and seller wouldn't budge on anything. Not worth it. After house hunting with him I am tired! LOL
But I am up next... hoping it isn't as exhausting!
 

farmerjan

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I'
View attachment 21619 In case you missed it
With a brisket the key is low and slow
Now I'm hungry....and I have some pretty good jersey beef still in my freezer. It's such a pain to do a grill for only 1 person and I don't have a newer kind...just old fashioned charcoal and it isn't worth the time when I don't get home from work until 7 or 8 :(:(:( I'm just too tired. Maybe I need to invest in a gas type grill that I can just fire up as easy as cooking on the stove in the house....:ya
 

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I used to be a die hard charcoal cooker... But it just took too long and was too hard to adjust or maintain a certain temp. And if the wind blew, the food got coated in ashes. With the gas grill, I don't have a real smoker's ability to cook low and slow like you can with charcoal, and it's even more difficult to "smoke" anything, but I do have a rotisserie that cooks fabulous meats, and I can soak and wrap wood chips in foil and offset cook so I get some smoke and can keep direct flame off the meats. But the biggest thing is like you said, time. I go out and fire it up, then come back inside to prepare what I'm going to cook. When I bring it out, it's up to temp and ready to go. When I'm done, I don't have to worry about hot coals and fires, I just turn the dial, and no more flame. Grill cools back down in minutes vice hours.
 

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I hope things fall into place for you soon Southern... I don't think you're going to want to move during winter, and then when spring starts to roll around, you're going to have a bunch of very pregnant animals... Not a good time to stress them out with a move then either... Gosh, really, when IS the best time to move? I mean there's always something going on that's going to need to give...
 

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Man, they cook some of their meat for up to 12 hours (or more)! Now that's slow cooking!

I'm from Texas (!) and we cook a couple briskets here. Twelve hours is absolute minimum. Low and slow. Start it with smoke (3 hours minimum) and then after a couple hours wrap that puppy (oops, brisket) in foil and let it go. You've gotta get up real early to cook a good brisket. Oh - and don't forget to take the foil off the last hour or so to get a good 'crust' on the meat.

Lots of folks use mesquite or oak - but I prefer a fruit wood. Apple is good - but pear is absolutely exquisite!
 

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Pear? Really? Never would have thought to use that, but then it is a sweet fruit...
 

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Found that out when we had to cut down a couple trees to put in a new septic system.... miss the trees, but they sure made great brisket/ribs!
 

OneFineAcre

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I'm from Texas (!) and we cook a couple briskets here. Twelve hours is absolute minimum. Low and slow. Start it with smoke (3 hours minimum) and then after a couple hours wrap that puppy (oops, brisket) in foil and let it go. You've gotta get up real early to cook a good brisket. Oh - and don't forget to take the foil off the last hour or so to get a good 'crust' on the meat.

Lots of folks use mesquite or oak - but I prefer a fruit wood. Apple is good - but pear is absolutely exquisite!
It's not called crust
It's called bark
 
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