The Toertel's Italian adventure

I always wanted one and whenever I had spare cash I put it away for some time (spare cash that did not end up in a boat, gun, etc) and since I'm married, I never have spare cash.
Finally pulled the trigger and am happy

Guess I gota buy a red boat now lol

I hear ya HW.
I got it right before we moved to Italy. It's the "coke" version and thus reminds me of our time in ATL every day and I love the looks of the GMT

Hollywood wrote: nice watch

You and Greg think alike (scary...)
As I told him on FB, I think it is a fake ;-0

Steve, fly over and I'll have one ready for ya

Damn that looks good.

Thank you for the write up

Since I'm boat less, this is what I did last weekend
Step by step
0.5 you should consume a nice adult beverage and keep repeating till the party starts, then increase intensity of said step.
1. Bought a good brisket. Seriously, this is important. You can't polish a turd. No need to buy Kobe or anything, just good marbling, a thick flat, and not too much hard fat.



2. Trim some hard fat of and rub the meat (the brisket, not the sausage). 1/2 cup onion powder and each 1/4 cup of kosher salt, pepper, garlic powder and paprika.
3. Light the smoker and settle in at a stable 225-250F.
5. Add soaked apple wood chunks to the lump charcoal (and a aluminum pouch with soaked rosemary and 2 holes in the top) and get your meat on there.
Mine went on at midnight last Friday.



6. Your cook time will vary between 1-1.5 per lb. You should be checking your temps every few hours to make sure your fire has neither gone out nor gotten too hot. There will be a period at which the internal meat temp stops rising, often for several hours. This is called the stall, and usually happens around 165 or so. This is where people who like to wrap their meat do so in either foil or butcher paper. It's not necessary, just personal preference. I don't wrap my meat. Not since getting married anyway.
7. When the internal meat temp hits 180 start testing for doneness. You want to see if all the fat has rendered and the connective tissue has all broken down. In other words, a very tough cut of meat is now like jelly. I jiggle mine to see if it's ready. It should be very soft and jiggly (like a fat girl's titties). You're typically going to pull it off the smoker at 185-195 internal temp.



8. Wrap in double layers of heavy duty foil. Then wrap in towels, and put in a cooler. Not the one with ice and beer in it, dumbass. You can let it rest there for up to 4 or 5 hours. It will still be steaming hot. You want to let it rest at least an hour or 2 though.

Looks like good times.

Looks great!!

Temps started to drop and we are missing the US of A...

Gabe is enjoying school and helping me out sometimes


At least he gets to spend time one something fun with an engine...while mom does not like my idea of a Ducati or Vespa...


snow started to fall this weekend in the mountains close by


Oh and my dad had a heart and got me this bad boy (chicken was prep for turkey day this week and then I'll try a brisket)



Jimbob, your company produces the BGE and you should get a 50% discount once! So unless you already did that, I got dibs on that!!!

Gary S wrote: That reminds me of this joke Kristof.

toertel
Where in Italy are you, We are north west of Milan near Lake Maggiore if you out this way then shout.
The boat is still in the water for the next few weeks.
Tom

Kristof wrote: Morfoot wrote: Kristof wrote: No worries, next spring/summer hop in your car and make a road trip to Belgium. I'll make sure y'all get some hours on the water... And have nice accomodations! It's size of your tub that scares me cause if the tub is that small, how big is the guest bed??? If we time it just right then maybe we'll have a European/American Mini....... That will haunt me for the rest of my life...

That reminds me of this joke Kristof.

Morfoot wrote: Kristof wrote: No worries, next spring/summer hop in your car and make a road trip to Belgium. I'll make sure y'all get some hours on the water... And have nice accomodations! It's size of your tub that scares me cause if the tub is that small, how big is the guest bed??? If we time it just right then maybe we'll have a European/American Mini.......

That will haunt me for the rest of my life...

Jerry, even better, so you can come and don't worry about the kids....your more than welcome

Jack, I work in the train business, so no comment as the company I work for also sells HVAC's for trains....

Owning a CC is great but you start to condition the kids and they see when a boat is not up to snuff...when Gabe saw the gondola, he gave me the "MasterCraft" look haha


Food wherever you look but as I said before, only Italian stuff (meet a guy from ATL at Gabe's school and he brought the egg, so BBQ is now covered)


And yes, we are also doing the tourist thing
#beentheredonethat

Morfoot wrote: Kristof wrote: No worries, next spring/summer hop in your car and make a road trip to Belgium. I'll make sure y'all get some hours on the water... And have nice accomodations! It's size of your tub that scares me cause if the tub is that small, how big is the guest bed???