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	<title>Nels Lindahl -- Functional Journal &#187; barbeque</title>
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	<link>http://nelslindahl.com/nels</link>
	<description>A weblog created by Dr. Nels Lindahl, MPA, Ph.D. featuring writings and thoughts...</description>
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		<title>Brisket Smoking Questions</title>
		<link>http://nelslindahl.com/nels/2009/07/brisket-smoking-questions.html</link>
		<comments>http://nelslindahl.com/nels/2009/07/brisket-smoking-questions.html#comments</comments>
		<pubDate>Mon, 06 Jul 2009 01:43:57 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[BBQ]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=1792</guid>
		<description><![CDATA[After asking the question, “What is the best method for smoking a brisket?” something funny happened. Arguments quickly developed around the question, “How do you smoke a brisket?” How does the best available research related to brisket smoking answer the question? Apparently, barbeque/barbecue/BBQ represents a unique epicurean art form defined by a combination of practice and patience. Now on to an even bigger and probably more important question, “How do you make burnt ends?” Burt ends could be a part of a smoked brisket. Burnt ends typically describe the edges of the bridges. However, in theory any part of the brisket could be cubed and returned to the smoker with additional sauce for extra smoking. Today for example, as an experiment a few large and small cubed pieces of brisket went into the oven with a small amount of sauce. After about an hour at two hundred and twenty five degrees Fahrenheit, the brisket pieces reasonably resembled burnt ends. Proper burnt ends involve a simple preparation technique involving careful preparation including initial smoking, cubing, storage in a pan, and a return to the smoker. Unresolved BBQ smoker related questions… 1. How often do you add wood to a vertical smoker? [...]]]></description>
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		<title>Brinkmann Smoker Project 2.0</title>
		<link>http://nelslindahl.com/nels/2009/06/brinkmann-smoker-project-2-0.html</link>
		<comments>http://nelslindahl.com/nels/2009/06/brinkmann-smoker-project-2-0.html#comments</comments>
		<pubDate>Fri, 26 Jun 2009 16:52:17 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Brinkmann]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=1741</guid>
		<description><![CDATA[Saturday June 27, 2009 will mark the second attempted barbeque project using the Brinkmann square vertical smoker purchased from the Home Depot. During the previous Saturday June 13, 2009 Brinkmann smoker project significant problems occurred. Mastercool infrared temperature monitoring suggested the Brinkmann smoker failed to reach an appropriate internal temperature for smoking a brisket. Several internet forums devoted to Brinkmann smokers discuss temperature problems in detail. After significant consideration of the problem, the only solution appeared to be modifications to the charcoal pan. A larger number of specially drilled holes in the charcoal pan will allow ash to drop away from the charcoal. Charcoal ash collection will require storing an additional aluminum foil pan inside the smoker under the charcoal pan. In preparation for the project, a combination of spices from the kitchen cabinet built a traditional style Texas brisket rub. Traditional Texas Style Brisket Rub Recipe 1/2 cup Paprika 1/3 cup regular brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoon dried oregano flakes 1 teaspoon cayenne pepper After the application of the traditional Texas style rub the brisket will rest carefully packaged in the refrigerator overnight. In the mourning, during the charcoal ignition process the [...]]]></description>
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		<title>Best Kansas City BBQ Sauces</title>
		<link>http://nelslindahl.com/nels/2009/06/best-kansas-city-bbq-sauces.html</link>
		<comments>http://nelslindahl.com/nels/2009/06/best-kansas-city-bbq-sauces.html#comments</comments>
		<pubDate>Sun, 14 Jun 2009 16:07:34 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[BBQ]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=1687</guid>
		<description><![CDATA[The following list of “The Best Kansas City BBQ Sauces” represents the personal barbeque sauce preferences of Nels Lindahl as of June 14, 2009. Moving from Kansas City to Colorado Springs has provided an ideal environment to research Kansas City BBQ sauces. For consideration in this unscientific study of personal taste preferences, the restaurant has to be located in Kansas City and commercially bottle the sauce for distribution. Transportation of each bottle of sauce involved an automobile trip from Kansas City to Colorado Springs. 1. Hayward’s Pit Bar-B-Que sauce 2. Fiorella’s Jack Stack barbeque‎ sauce 3. Zarda BBQ sauce 4. Gates Bar-BQ sauce 5. KC Masterpiece barbecue sauce At some point, all of the BBQ sauce research will probably result in the creation of a unique homebrewed sauce. The homemade sauce will include only organic ingredients without any prepackaged components. &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; Special weblog post update: Reader comment, “Jenifer: I heart your webpage. I just want to know if you like spicy Jack Stack better than the original or if it is original Zarda and not spicy or hickory that you most enjoy.” Dear reader, the following revised and reconsidered list of “The Best Kansas City BBQ Sauces” represents the personal [...]]]></description>
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		<title>Brinkmann Square Vertical Smoker Purchase</title>
		<link>http://nelslindahl.com/nels/2009/06/brinkmann-square-vertical-smoker-purchase.html</link>
		<comments>http://nelslindahl.com/nels/2009/06/brinkmann-square-vertical-smoker-purchase.html#comments</comments>
		<pubDate>Fri, 12 Jun 2009 16:34:59 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[barbeque]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Brinkmann]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=1666</guid>
		<description><![CDATA[Could today be Brinkmann Square Vertical Smoker acquisition day? Does anybody have any good brisket rub recommendations? Marinade or rub? Apparently, the fine art of smoking represents an epicurean adventure that only rewards patience. Practitioners of the fine art of barbeque (barbecue/BBQ) must demonstrate patience. The Brinkmann Square Vertical Smoker project will begin with a single question. The question is very important and deserves consideration. The question asks, “How to smoke a brisket.” Thanks to the glorious public commons of the internet, people have been engaging in discourse about the various methodologies associated with barbeque for years. Some of this knowledge will dictate the project’s first brisket smoking attempt. In reality, the process will begin with the acquisition of the Brinkmann Square Vertical Smoker. Given the weight of the smoker, delivery from an online source would be expensive. Fortunately, the Home Depot sells the Brinkmann Square Vertical Smoker for a reasonable price. Application of the brisket rub occurred at five post meridiem Mountain Standard Time. Tomorrow, brisket smoking will commence promptly at ten ante meridiem Mountain Standard Time. The brisket weights four and one half pounds. Smoking the brisket will take between four and one half hours and six hours [...]]]></description>
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