[Pawtucket Patriot]

I think the no-cheese-with-fish "rule" may also have to do with how that combination affects the palate. Fish can be pretty oily (it's full of healthy fatty acids) and it can leave your palate with a certain slickness. Adding cheese, which has a high fat content may lead to palate oversaturation as far as a rich mouthfeel. This is why fish is often accompanied by citrus, which cuts the oiliness. The palate thing may be more of an issue for European diners who seem to be more sensitive to pairings that affect mouthfeel. Over here in the good u s of a, we tend to take more of an if-it-tastes-good-together-do-it! approach. 

[fatdogale]

I have a grinder (hand-crank) & this sounds awesome.  I may have to pick up some tri-tip & smoke it for some chili once the weather gets a bit better around here (Seattle - rainy all week... month...). 

I'm in the 'burbs north of Seattle - gotta grill in the rain, or you cain't hardly ever grill!

[denny]

OK, so I don't have a need to grate Parmesan on my halibut

I've got a recipe for cashew crusted halibut that has Parmesan in it.  Just a bit, but it really ups the flavor.  OTOH, I'd never just put Parm directly onto the fish.

OK, that does sound good.

I'll post it when I get home today.

Recipe is here...

http://www.homebrewersassociation.org/forum/index.php?topic=6697.msg80550#msg80550

[euge]

Chicken and beer bratwurst. St Louis spare-ribs done with home-made mustard. I bought a new spice grinder and reduced the rub to a fine powder. Light application coupled with the mustard is wonderful. The spices just soak in. Thank-you gentlemen for the mustard tip.

The ribs went for 5 hours at 225. Each time I think I've surpassed myself. Where next?

[phillamb168]

Chicken and beer bratwurst. St Louis spare-ribs done with home-made mustard. I bought a new spice grinder and reduced the rub to a fine powder. Light application coupled with the mustard is wonderful. The spices just soak in. Thank-you gentlemen for the mustard tip.

The ribs went for 5 hours at 225. Each time I think I've surpassed myself. Where next?

*Droooooooooooool*

You already have my shipping address Euge, just send 'em over when you can. Dry ice should keep everything fresh. Thanks!

[bluesman]

The ribs went for 5 hours at 225. Each time I think I've surpassed myself. Where next?

Very nice work Euge. The Q looks fabulous. 

Now it's time to experiment with diffent temps, times, rubs and sauces.  

[deepsouth]

banGin euge!!!

[Beer Monger]

I have a grinder (hand-crank) & this sounds awesome.  I may have to pick up some tri-tip & smoke it for some chili once the weather gets a bit better around here (Seattle - rainy all week... month...). 

I'm in the 'burbs north of Seattle - gotta grill in the rain, or you cain't hardly ever grill!

True, and I do often, but when Summer is on the way I long for those loooong sunlight days where I smoke all day. 

[Beer Monger]

Chicken and beer bratwurst. St Louis spare-ribs done with home-made mustard. I bought a new spice grinder and reduced the rub to a fine powder. Light application coupled with the mustard is wonderful. The spices just soak in. Thank-you gentlemen for the mustard tip.

The ribs went for 5 hours at 225. Each time I think I've surpassed myself. Where next?

Yum yum! My first smoking of the year will be pretty soon (a few weeks or so).  I'm gonna probably over-do it.  Ribs, chicken, a pork roast to smoke & slice for lunch meat, etc.  Can't wait!   

[redbeerman]

I have a 9 pound brisket that I'm going to split in half.  My daughter and I are going to have a marinade, rub/mop throw down when the weather gets a little nicer.  She's a major foodie and a pretty darn good cook for a young'un!

[bluesman]

I have a 9 pound brisket that I'm going to split in half.  My daughter and I are going to have a marinade, rub/mop throw down when the weather gets a little nicer.  She's a major foodie and a pretty darn good cook for a young'un!

Really nice Jim...post some pics for our viewing pleasure. 

[Pawtucket Patriot]

Speaking of brisket, has anyone ever made Kansas City "burnt ends"?  I saw an episode of Man vs. Food the other day where he was at Oklahoma Joe's.  It featured burnt ends, which are apparently a specialty in KC (maybe nicneufeld can confirm this?).  They basically start by smoking a whole brisket for about 12-15 hours.  Then they separate the point and the flat and one of them (I can't remember which) gets re-rubbed and put back in the smoker for about another 8 hours.  The finished product gets chopped into 1.5" cubes known as burnt ends.  They looked amazing!

[hamiltont]

The burnt ends I've seen (never done) are cut off the thin edge of the point after the brisket is done. Then chopped up, sauced in a pan & back on the smoker. I've eaten burnt end sammies and they are great!! Cheers!!!

[gordonstrong]

I don't think you start out making burnt ends.  They are a by-product.  And delicious.

[euge]

I don't think you start out making burnt ends.  They are a by-product.  And delicious.

I've seen the aforementioned on TV, but down here it's the inedible dried, charred bits that you wouldn't serve. Instead it gets magically turned into delicious chopped beef.