I travel to small towns in Tennessee a lot. Always make sure to stop at Benton’s when I’m over that way.
I love this kid. Everyone talks about best meat available and he's like fuck it here's a Wal Mart slab for ya.
I was legit loling at the dirty smoke commentary. “Mad Scientist and Chud have given you the ok so y’all can do it now. Not when Jirby tells you. No, you get mad on Facebook.”
Doing some beef ribs on Sunday for the first time. Also doing some pork butt. Is the cook time on those somewhat similar or should I stagger it a bit?
sets of ribs is a weird way to put it. but saying "rack" for a 3 bone cut that is kinda square-shaped also seemed wrong.
No problem. With that being said, putting them on the same time and switching the short ribs to rest in a cooler while the butt finishes will be fine. I am assuming short ribs. If you are referencing beef back ribs, totally different area codes in regards to timeline.
I usually shop for 1/3 of a pound rather than 1/4 but it could depending on size of roll, and no waste/loss. are you having your butcher slice it thin for you?
then definitely shop a little heavier, I'd go for 1/3 of a pound per. also just get your butcher to slice it thin for you, he has a deli slicer for god sake.
4oz leaves 0 margin for error. 1 drunk blind dog takes extra meat and someone is left eating a large crostini with beef as a garnish.
One of wife’s bffs is coming in from New Zealand. Thinking about smoking a NY strip roast for the occasion on Sunday. Will be heading to Costco Business shortly to see if this plan can be executed.
Habanero Death Dust on the left, all purpose in the middle, and jerk on the right. Smoked to 165* and crisped up over direct heat to 180*.
Because I’m a bbqer with flaws… These wings were just ok. Pulling them at 165* was a mistake. They were too big for that low of a temp. Smaller wings are fine because the crisp up takes care of the final 10%. While the skin was rendered and the meat was cooked, these bigger wings still needed the sinew/fascia/whatever cooked down for a while. Next time I’ll pull at 180* and crisp. The more you know. This also obviously not my first wing rodeo, but I’m trying to keep track of things these days so I don’t make the same mistakes.
2 briskets tonight, tri tip and sausage tomorrow, 2 racks of ribs and a pork shoulder/butt (megabutt?) on Sunday. Finna see what this thing is really made of this weekend
Found an 8lb prime NY strip roast. Probably going to halve it and smoke half. Also picked up skirt steak, going to grill, portion and freeze for taco nights. Also found a very cheep eye of round roast. Don’t have a plan there yet but will work on it.
Briskets will be welcome gifts for two new hires, tri tip and sausage for us, taking the pork to a friend’s party on Sunday
Shiiit, y’all miss the part about “new hires”? Even if they’re terrible they better tell me it’s the best damn meat that’s ever blessed their mouth
How does that work? Do you just roll up to the new hires with a whole packer and hand it to them? “Welcome to the team. Here’s a 12lb brisket I smoked three days ago. TPS reports are due every other Friday.”