|
05-15-2016, 02:41 PM | #106 |
Run Chiefs fans, run!!
Join Date: Oct 2004
Location: Nashville, TN
|
Grilled Rbeye last night, a bit disappointing in the cut but I got the best that was left, and currently making my crappy Gumbo trying to improve it.
|
Posts: 10,776
|
05-23-2016, 04:20 PM | #107 |
Has a particular set of skills
Join Date: Dec 2003
Location: On the water
|
Cheap ass chicken thighs from Costco. Experimenting with a new injection. Pineapple juice, soy sauce, rub and butter. Turned out well. Real juicy and tender meat.
Will try it this weekend on a whole pork loin. |
Posts: 80,122
|
05-23-2016, 06:27 PM | #108 |
Everything is Awesome!!!!!
Join Date: Jul 2008
Location: The Pitt
|
|
Posts: 11,374
|
05-23-2016, 08:03 PM | #109 |
Inmem 2.0
Join Date: Aug 2007
Location: My house
|
Smoking weed
Grilling steaks |
Posts: 76,510
|
05-23-2016, 09:35 PM | #110 |
Consuming CP souls
Join Date: Oct 2005
Location: U.S.A.
|
Billay I thought the only thing you could grill was cheese!
|
Posts: 71,598
|
06-14-2016, 02:54 PM | #111 |
Cast Iron Jedi
Join Date: Nov 2004
|
No pics. I picked up a brisket flat over the weekend (brisket is bloody expensive down here; I got it on sale for $5.89/pound). I keep experimenting with the new Pit Barrel Cooker, trying to find the right mix of charcoal and wood.
Under their instructions, you use charcoal and if you must, a small handful of chips. It keeps a constant temp on that, and they say if you monkey with it it'll burn hot. Despite what the company says, it's doing great as I add more wood. This was probably the best thing I've cooked in it, and it's the first thing I've done that had a distinct "smoked" flavor vs. "grilled" flavor. I did probably 30 percent apple wood chucks in this last go, and it's the best yet. The PBC cooks hotter by design, and it stayed right around 315 for 4-5 hours before I took the brisket out. |
Posts: 35,253
|
06-14-2016, 03:09 PM | #112 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
|
I feel ya. Brisket is going for $9-12/lb here which goes completely against the soul of bbq. I broke down and found a place that would sell me just a point the other weekend so I could have some decent ends. Around here, we seem to have a combo of Eastern block butchers that have 100 different kinds of sausage but look at you funny if you ask for a brisket point and these hotshot boutique butcher/craft cocktail/small plate/DJ's on the rooftop at night y'all! places that make me want to start disgorging fools with my Victorinox.
Anyway, I lean spicy with my bbq but the wife says she wants sticky sweet ribs this weekend so that's I'm going drink a bunch of pineapple juice the night before I make these spicy ribs. |
Posts: 35,455
|
06-14-2016, 04:08 PM | #113 | |
Cast Iron Jedi
Join Date: Nov 2004
|
Quote:
It's impossible to find a point down here at all. The place I usually special order things from won't even order me a whole brisket because they won't be able to get rid of the others in the case. |
|
Posts: 35,253
|
06-14-2016, 04:25 PM | #114 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
|
I had to call around, be put on hold (not complaining), to verify they had a point they'd sell. Next time I'm going to ask what they do with it because I see a ton of trimmed flats for sale up here (corned beef, pastrami, I get it), but rarely a whole brisket. Maybe it's my narrow minded Midwest mentality, but what else do you do with the point other than ends besides some low grade stews or something? This place practically asked me what I'd give for the point as opposed to the brisket price because he obviously never gets asked for it. Lol, he said he'd cut it to weight and I was like, no I'll take the whole thing.
|
Posts: 35,455
|
06-14-2016, 05:07 PM | #115 | |
Cast Iron Jedi
Join Date: Nov 2004
|
Quote:
I wish. Down here, they guy actually told me they won't order it because people down here don't know how to cook it. |
|
Posts: 35,253
|
06-14-2016, 05:41 PM | #116 | |
Shit
Join Date: Jun 2008
|
Quote:
|
|
Posts: 55,715
|
06-14-2016, 06:21 PM | #117 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
|
|
Posts: 46,134
|
06-14-2016, 07:24 PM | #118 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
|
I am guessing the ad I see for brisket sold in a bag for $2.99/lb is not the quality you are looking for?
|
Posts: 46,134
|
06-14-2016, 07:27 PM | #119 |
Fish are scared of me
Join Date: Nov 2001
|
Grilling chicken breast now. Bourbon chicken seasoning, parsley , sage wrapped in foil.
|
Posts: 40,647
|
06-14-2016, 07:30 PM | #120 |
Cast Iron Jedi
Join Date: Nov 2004
|
|
Posts: 35,253
|
|
|