[deepsouth]

I've only seen a few hints of the "flashback"... I usually don't go over 350 but it's good to know it can happen that low.

DS Nice rock hens. Did cooking side by side with the fish affect the flavor any? And I gots to gets me some scallops. Big time.

i don't think i got any crossover flavor, but i could be wrong.  it was getting late, so i had to cook it all at once or have a mad hungry family chasing me down!

[bluesman]

Great looking Q deepsouth as usual!  

Hey Cap...here's a link for Tandoori Ovens. They use a special clay mixture for the liner of the oven.

http://www.goldentandoors.com/products/restaurant-tandoors.htm

I wonder what is "special" about their special clay. http://www.traditionaloven.com/articles/101/what-is-fire-clay-and-where-to-get-it

I think I have to mix up something like this. Thick enough to sculpt in and form the walls. I suppose shrinkage is the real problem.

You would need to form it to the walls of the mixer and fire it somehow. You could start by adding a lit chimney of charcoal at a time. Maybe research some brick manufacturers. That may lead you down the correct path.

[capozzoli]

Thats what I was thinking. Maybe find that fire clay mix above and then form it into the mixer and smooth it out. Then let it air dry. After it is dry build a big fire in it and maybe around it and burn the crap out of it. Not very precise but it may work.

Those guys making those ovens in that above web site are not putting those ovens in a kiln for sure.

They must be fired with just a wood fire.

There is not much info out there at all. Gotta find someone who's brain I can pick.

There is some info on the fire bricks made with fire clay. (All regular refractory cement and ceramic comes from fire clay) which is clay that is loaded with bauxite.

There is lots of other refractory materials but might not be good for an oven.

its a tough one.

[deepsouth]

ask over on the brethren forum.  those guys know shedloads.

[capozzoli]

Yeah, I should ask over there. Ill stop in later.

Looks like raku clay is a good option. I dont think that is refractory clay at all though and fires at low temps.

Here is a good blog, scroll down for pics of his fabrication. http://oildrumtandoor.blogspot.com/

OK registered over at the brethren but cant post yet. Waiting for a mod to approve me. As soon as I can Im gonna start the tandoor thread.

[euge]

Then chili and chopped out of the scraps.

Leftover brisket makes awesome chili!

I'm reporting back that I find brisket based chili to be superior in all ways to any other type of chili. Unbelievable. Now I'm going to have to smoke a brisket just so I can make chili! 

[roguejim]

Two questions.

Does anyone have a brisket chili recipe?

Are you guys mopping your brisket?  I've got a couple of Paul Kirk mops that I use, but I'm getting a little tired of the Worcestershire flavor that they impart. 

[chumley]

I don't mop a brisket.  I give it a rub overnight, smoke it, then I will take it out, wrap it in extra heavy duty aluminum foil with 12 oz. of Negra Modelo or similar dark beer) and bake it in the oven for another hour and a half or so to finish it off.

As far as brisket chili recipes, just take your favorite recipe and swap out brisket for the chuck/tri-tip/venison/whatever.

[euge]

I don't mop a brisket.  I give it a rub overnight, smoke it, then I will take it out, wrap it in extra heavy duty aluminum foil with 12 oz. of Negra Modelo or similar dark beer) and bake it in the oven for another hour and a half or so to finish it off.

As far as brisket chili recipes, just take your favorite recipe and swap out brisket for the chuck/tri-tip/venison/whatever.

Yup regular recipe. My recipe usually calls for two pounds of raw meat so I only used 1.75 pounds of cubed Brisket point. It was nice that I didn't have to cook it first.

Oh and I added a 16oz can of Coors. 

[bluesman]

Then chili and chopped out of the scraps.

Leftover brisket makes awesome chili!

I'm reporting back that I find brisket based chili to be superior in all ways to any other type of chili. Unbelievable. Now I'm going to have to smoke a brisket just so I can make chili! 

I won't steer you wrong on purpose Euge.

Awesome stuff huh. 

[bluesman]

Two questions.

Does anyone have a brisket chili recipe? Just use your favorite chili recipe but sub the smoked brisket for the beef

Are you guys mopping your brisket?  I've got a couple of Paul Kirk mops that I use, but I'm getting a little tired of the Worcestershire flavor that they impart. 

I've mopped and I've smoked them dry with no real big difference IMO...If anything the mopping infuses more flavor.

[deepsouth]

no seasoning on the tenderloin.  wrapped in chorizo and sprinkled with simply marvelous pecan rub....














pink in the middle, just like i like it....









thanks for looking!

[capozzoli]

That is some awesome pron right there! 

[euge]

I find myself looking at the grills more than the food. Is that wrong? Is something wrong with me?

Great looking tenderloin there DS. Instead of Beef Wellington you have Pancho Villa! And I'm partial to asparagus. But they haven't seen the Egg yet. Do you blanch them first?

[bluesman]

What temp did you pull the loin from the grill deepsouth?

Great looking Q as usual.