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07-15-2015, 08:45 AM | |
Supporter
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Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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05-23-2016, 11:52 AM | #2416 |
Politically Incorrect
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Location: Scottsdale, AZ
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05-23-2016, 03:02 PM | #2417 |
Mod Team
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Location: Valley of the hot as ****
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05-23-2016, 03:25 PM | #2418 |
Consuming CP souls
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Location: U.S.A.
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05-23-2016, 03:57 PM | #2419 |
Shit
Join Date: Jun 2008
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05-23-2016, 04:43 PM | #2420 |
MVP
Join Date: May 2001
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Minsky's isn't national and can't meet the price point that the national chains can without going under. You pay a higher price for that good cheese at Minsky's. Of course it tastes batter. But that isn't the point. LC's sells a pepperoni pizza for $5. While one at Minsky's of equal size is $15. You are trying top compare two businesses appealing to 2 different demographics. It's like comparing Walmart to Von Maur.
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05-23-2016, 06:26 PM | #2421 | |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Quote:
Really the ring is kinda meaningless lots guys that get a big packer 12 to 15 lbs range will smoke at about 270 to 280 cuts that time way down. The will pull it at around 180 to 200 and still get moist juicy brisket but the higher temp kills the pretty smoke ring. I didnt even put a rub on it other than peppered it down and salted. Mine was if remember right 7 lbs so I smoked between 220 to 240 and got a pretty ring I pulled at 185 at 6.5 hours. |
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05-23-2016, 06:41 PM | #2422 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Do it its really pretty easy just maintain the temp and try not to open the smoker thats why I like the wireless monitor. Use good briquettes I like Kingsford I can get a good 8 to 10 hour smoke in a Weber SM. I dont know what kind of smoker you have but if you struggle to keep the heat down put a pan of water in till you learn to control the fire. If the fire gets below smoke range stoke it like a fireplace knock the ash off.Add charcoal if it wont stay up and dont go overboard with wood chunks 3 3" chunks are sufficient its not bacon sausage or fish, beef and pork will get bitter with to much wood smoke. Soak it in hot water an hour or two. Dont I repeat dont buy the trimmed brisket get cry o vac and leave the fat on fat side up. What doesn't render down you can trim. A moist juicy brisket needs that fat.
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05-23-2016, 07:23 PM | #2423 |
Politically Incorrect
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Location: Scottsdale, AZ
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05-24-2016, 07:42 PM | #2424 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Burp!
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05-25-2016, 08:18 PM | #2425 |
Fight, build, win!
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Location: KC
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05-25-2016, 09:11 PM | #2426 |
I like Pie!
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05-26-2016, 05:35 PM | #2427 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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I should have added this as you probably had no idea what the hell I was talking about. I like the Hy-Vee brand better than V's.
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05-26-2016, 08:54 PM | #2428 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Tried Pollock fish, not bad.
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05-26-2016, 09:15 PM | #2429 |
Supporter
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05-27-2016, 05:43 PM | #2430 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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