Any time brother. Would you say you notice a difference doing my hack vs other beef products you have had? *edit: you have all the ability, I only talked you through what you were already capable of
It’s so flavorful I cannot accurately describe. Easily the best beef rib I’ve had and that’s not to shine me up but more so the guidance I got and eating freshly made bbq
Thanks! It was awesome. a.tramp was super helpful with all my dumbass questions. Helps to have a great butcher too. I'll follow the thread more closely bc I've been whipping up on the Joe more often.
I mean if everyone knows it, it fails to be a hack and becomes common knowledge. We can’t have that now can we?
I mentioned last week that I got my hands on Franklin's masterclass series. Decided to follow his plan with as little deviation as possible today. Got the 16 mesh pepper, butcher paper, spray bottle with ACV+water, etc. I've cooked about 10 briskets in my life, some have been great, some have been not so great. The one in my avatar was top shelf. Today matched it, if not exceeded it. Franklin's method was a bit eye opening to me. First, he gets great meat (obviously) but it's big meat. And he trims it liberally. So I did the same. A prime 15 lb packer from Costco that I trimmed down to about 12. The other surprise was that he cooks much hotter than I expected. Here's a screenshot of his typical plan. I never rubbed with mustard before, but he does. So I did. Classic 50/50 blend. Got the Rec Teq going, put a water pan in, and put on the meat. After 3 hours, gave it a look. I used probes up until the wrap just for fun (haven't had my RT very long). No point doing that in the future. Sprayed the edges that looked like they were drying out (as instructed) and a light mist once an hour until the 8 hour mark. Then I wrapped. Bumped up the temp and let it ride. He constantly mentions feeling the meat to see how supple and flexible it starts to become. Obviously, a skill that is developed over time and practice. I pulled it after just shy of 13 hours, let it rest an hour still wrapped, and then opened it up. The foil in this pic was just laid down to collect juices. At no point was it wrapped in foil. Some beauty shots. Unique aspect of this cook was that I planned to deliver about a 1/3 each to both my sister and my dad. As such, I sliced quickly while the wife photographed, keeping the meat tightly packed (as opposed to fanning it out for the camera) in order to keep it warm, moist, and to prevent oxidization. I quickly packed their bundles, drove to their respective homes and left it on the porch (they were expecting me) and came back home to eat our dinner. It was sublime. Shot a little video as well. One of my better Sundays, to be sure.
Dude this looks so good. Appreciate the context and documentation as well. That’s some legit high end bbq. Thoughts on Masterclass? I’ve been curious about Franklin Masterclass but since Tramp hasn’t started invoicing me yet I’ll go with the free trial version for now
I found it very informative and enjoyable. He does three cooks, brisket (which is the bulk of the series), spare ribs, and a shoulder. He also goes into great detail about how to manage fire and smoke in an offset cooker. The detail level is far greater than in his YouTube videos. Technique on every element is addressed as well. Wrapping, seasoning, even how he calibrates his nozzle on the sprayer is discussed. All very helpful. The dude is a master and it’s because he’s obsessed with detail. Since I’m also a bit of a perfectionist, his work resonates with me.
Was too hungover on Sunday to drive 65 minutes round trip to pick up the bacon wrapped max and cheese stuffed meatloaf I pre ordered. One of my friends said he was me and went and got it. Regretting that decision
Yep. I follow Allison Cook, chronicle food writer, on Twitter and she said it is awesome. Friend agreed. Only available on Sundays.
I follow a Houston eats hashtag and those popped up. I don’t remember the name of the place but looked legit
Bretts bbq in Katy. Have to preorder and only available Sundays. I don’t think it’s available to preorder yet but I’m 100% making that drive next week
Spend $75 on food and just gave it away to a friend because I had approximately 20 drinks Saturday night at the horse track
well my friend did. i just placed my order and hopefully i make it out there. $175 and 0 food so far.
not sure how common it is in other places, but the bbq shop i frequent had something called chicken shit from big cock ranch it was fucking great https://championbbqsupply.com/big-cock-ranch-chicken-shit/
don't feel like mixing a rub so i may use asian persuasion. unless holy gospel or holy voodoo would be good
not that important, if its worth it i'll pay more but not wanting to pay more for largely useless fluff if you know what i mean