Butcher paper has taken my brisket game to the next level. The biggest thing is the bark just doesn't dry out like it did when I didn't wrap. With no wrap, the bark was rock hard. Now it's super sticky to the touch bc it's so moist. The bottom even stuck to the wrap when I was unwrapping it so I have to work it gently to take the paper off without removing all of the fat on the bottom. So glad I made the move to butcher paper. I can't recommend it enough. Wife and I both wanted from the point so split off the flat and got to the point. Then split the point in half before slicing. Money shot. Sliced half the point and used a trick I learned from countless Aaron Franklin videos. Flipped the end piece of the half point over and sliced it to make Texas style burnt ends according to him. You'll see those on the bottom left. Sliced up some flat and tossed it into beans. Wife made some mac n cheese and we had a damn fine meal. I tried my best but I couldn't finish the plate so Bear got some brisket too. He approved.
Got my pork butt rubbed and resting in the fridge right now. I missed that smell in the kitchen. Looking forward to getting my smoker going tonight or early tomorrow morning
Yes and no. Had too order it, but not here. We have some family friends that run a pretty big meat company out in so cal (I don't know if they still do, but they used to supply southern CA in n out with their meat). I had them send me a couple plates to try. I'm gonna check with Jaworskis too. I think they'd be able to order some with enough notice.
Doing the same this afternoon. Probably going to put it on late tonight / early tomorrow and maybe actually eat dinner on time tomorrow.
Need some help: Making beef short ribs on the grill tomorrow. Should I use a sauce? If so what type? GR says just salt pepper and Olive oil. Thanks in advance
Barely, could hardly move this morning. So sore. Everything went grrat on my end, for the people paying for it, not so much. Almost 400 rsvp'd for the wedding, only 225 showed up. So much extra food.
Any advice on getting the membrane off the back of pork ribs? I always struggle and am wondering if there is some special trick I don't know.
Cut it a touch and take a paper towel. Get your index finger under it and then pinch/pull via the paper towel between it and the membrane so it doesnt slip
We've had this conversation in here tons of times about smoking things like ribs and pork butts and shit Friend: 'so what temp do you need' Us: 'ah I dunno like 225-275, just hopefully not 300. Whatever'
Yeah I don't touch anything until 300 and rarely have any problem keeping it above 200. Don't really worry about it beyond that
now that I have bought a house with a great deck (ladies love my big deck), I am proud to finally enter the thread. long time listener, first time caller. bought a masterbuilt propane cabinet (yeah, not the high end shit, but I work for the city govt.) and am smoking two 6lb pork loins on hickory tomorrow. one with a 24 hour jerk marinade, the other with a rub, then basting the latter with sauce. also smoking some corn.
Maybe to late but use a spoon. Run it along an end bone until you get the edge up then force your index finger in the spot between the bones. From there you can gain purchase. Grab and steadily pull. Some racks are hell but this almost always works. I know that was poorly illustrated. If right handed hold a spoon in your right hand like you would to eat soup, use the edge to scrape the far right bone. It'll eventually find an edge of the fell. Once you have a pocket use your index finger to expand it. Grab and pull away as best as you can keeps from cutting it and normally makes it one solid pull.
Throwing them on today to have before the Pittsburg-Nashville game. Ill try this. Appreciate the advice. Anyone have a good rub for ribs? I've used Butt stuff from the OP before, but added some red pepper flakes. It was good, but always looking to try something new
What's your favorite? I've used deez nuts before at a friend's but finally pulled the trigger and bought a trio from their website after following them on instagram and everything looking incredibly. I'm thinking of using the gospel or holy cow on a leg of lamb this week. Holy cows ingredients fall in line with what I would usually put on lamb, but I've read great things about the gospel.
my drunk ass bent my spring assisted band for the big green egg while changing the gasket.....wheres a good place to order one from...all the local big green egg stores dont carry them