Might I suggest North Carolina slaw which is just finely chopped cabbage and NC vinegar sauce. It's phenomenal.
I know it's been asked but my old man is in Houston for the next week. Anything worth while near the Whitehall, or the convention center?
This appears to be your page http://www.the-mainboard.com/index....ge-of-the-board.120287/page-114#post-10024920
Ribs are on. Sucks it's been raining all day here in south Florida. So happy my Costco is carrying bad byrons now.
Picked up 3 primes. Doing two over the weekend and one at the end of the month. Going to freeze the second one (sliced) then take on vacation at the end of the month and thaw it out with sous vide (anova). Good eats.
A business out here in Oregon that sells food and cooking supplies for the food trucks and small businesses is opening up a new warehouse 5 minutes from my house. Gonna be getting pork butts for 1.75 a pound, trip tip for 3.72 a pound, and brisket for 2.70 a pound.
Jackson Street BBQ is over by the baseball stadium downtown and Midtown BBQ is not too far away. Both are Texas Style BBQ joints and pretty solid. Midtown BBQ is pretty new, but when I went it was good and they had lots of beers on tap. Your pops should try Irma's for lunch. Good Tex-Mex spot with no menu. You sit down, they tell you the options they have for the day and you pick one. Hasn't disappointed me yet. If your dad wants the Cadillac of Houston BBQ it's Killen's in Pearland. That's kind of a hike, but it's really good.
So the round of golf I was trying to plan my smoke around took an hour and a half longer than I expected and the brisket was at the plateau when I got up this morning, so I knew the odds of a perfect smoke were slim. Flat came out a little dry, but still good. Point is great. That's what I get for trying to squeeze too much into a day. Still so glad I have this thing.
I laugh when people ask how I season my steaks. People seem almost embarrassed when I say S&P equal parts and grapeseed oil. Beef tastes so good by itself.
Tomorrow evenings menu, inviting a lot of family over which should be around 25 people or so: (What I'm cooking) -2 briskets -4 racks of baby backs -Variety of smoked sausages -2 beer can chickens -Fuji apple slaw -25 husks of grilled corn -bacon wrapped jalapeños -fresh fruit trays and then whatever random sides my brothers bring, and desserts are being brought by my SIL and MIL Going to eat a bunch of meat and then set off fireworks like a real
That list had Rudys on it. A place that doesn't trim their brisket before cooking. They cut the fat off post cook and lose all that bark.
2×9lb brisket, 2×4lb butt, wild hog ham. chicken, short ribs and sausage going on smoker 2 around noon. brisket, chicken and sausage for my group. contractor I work with begged me to smoke his meat and I said sure. He said he had an 8lb butt and tons of short ribs. Turns out he had 2 butts in one package and tons of short ribs because he bought the all cut ones.
Part of me wants to have a very large family so I have an excuse to smoke about 20 pieces of meat every major holiday.
One of the easiest ways to know that somebody doesn't have a clue. Spoiler The easiest way? Liquid smoke.
I stopped in the one by my house late one night just before closing, and they were pouring some egg substance out of a jug onto the grill to make the eggs for the next day's breakfast. Knowing their eggs come from a jug and are reheated from the night before killed a lot of the appeal for me.
a.tramp what's in the rub? I've done s/p many times but it never has that texture. Is it just very coarsely ground s/p?
coarse kosher and coarse ground pepper. I add a little chili powder, cayenne & garlic powder to beef rib rub as well.
The one by my office doesn't even trim the fat after cooking. They leave it on and when slicing you can end up with huge amounts of fat in your order. Really sucks since you pay by weight. My company had them cater a few times and our accounting director got pissed when he saw how much fat was in there and stopped using them.
It's the pizza peel but we are an authorized bge dealer so I just fuck around with everything at work. Sold an egg while cooking those ribs yesterday.
I actually use a pepper coarser than this cafe ground most of the time but the last time I went on a supply run they were out so I have 10lbs of the cafe ground to run through, which still works well.