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Messages - cardsman1992

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All Things Food / Re: 2 briskets on the BGE cooking time?
« on: November 08, 2012, 01:26:54 AM »
Last time I smoked ribs and brisket, I used the following on the brisket and left covered in refrigerator overnight:

Worcestershire, pepper (heavy), salt, seasoned tenderizer, garlic powder.  Turned out fantastic.  I'd never smoked a brisket before, so I have some learning curve on making the meat moister, but it tasted great.  I mopped it as it cooked with the same mop as my ribs, which was apple cider vinegar, lime, mustard, worcestershire, which I kept warm and mopped occasionally (every 2 hours or so).

I had marinated the pork ribs in the same ingredients I mopped them with, along with a rub of salt, pepper, seasoned tenderizer, cajun seasoning, and garlic.  If I were not using the mop for both pieces of meat, I would have poured the marinade off of the pork ribs, added to it, warmed it up, and mopped with it.  Since I was mopping the brisket too, I made new mop so as to not cross-contaminate.

Events / Re: How do I get my member number
« on: December 11, 2010, 05:16:16 PM »
Thank you!!!!!!

Events / How do I get my member number
« on: December 11, 2010, 05:09:43 PM »

Just joined the AHA, I want to register for the conference in San Diego.  I got my membership through the AHA site because I could basically get two years for the price of one.  However, I don't have my membership materials yet (just joined Wed), and I may not get them for a few weeks.  I want to make sure that I get registered as I hear that it sells out very quickly.  Is there anyone I can contact to get my number prior to my membership materials arriving in the mail?

Thanks for the help!!

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