Separate names with a comma.
Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
We're looking damn good and feeling even better. 9 hours total cook. Pulled and wrapped at 200*avg. What a fucking awesome day. Multiple buddies dropped by to bullshit, drink beer, and consult. An unblemished winner. Peace, love, and happiness guys.
Where are you? The pics look so pleasantly autumn-y.
Mountains of Central Virginia. Perfect day for it.
I gotta ask. No wood at all?
Did one bag of chunk hickory when I put them on this morning.
Did you just light the bags?
I cut them open and semi spread to start. When I needed to add heat, threw another bag in each end, bag and all. It's probably still hot enough to cook on. Think I used 160 pounds today.
Busting through some concrete on the skirt of my patio to pony fence in my side yard to contain most of my smoking & grilling equipment. Got to keep it out of reach of my 15 mo man child who I found standing on my kitchen island this week.
Going to put post 8’ above ground on the 2 patio corners and hand a sun sail to the 6’ side yard fence to get it somewhat out of the weather.
At 160 right now.
two chucks at 140°
one for poor man’s burnt ends and the other to shred
Berkshire baby backs
Up first some sausage balls and some pig shots
Tried a butt on peach with with a peach/bourbon glaze at the end.
Anyone need a Thermoworks Signals? I have a spare. They sent me a new one because it seemed bunk, but it turned out all my probes were bad. Doesn't seem worth going through the hassle of selling.
EDIT: There are no probes/no charger, but I can charge it for you. I'd only ask you to pay shipping. I think I paid like $200 for mine.
Up next some chuck roast burnt ends, a tri tip I'm gunna try the "cook it like a brisket" thing, and some smoked shotgun shells
I didn’t watch the video but what is the smoke it like a brisket tri tip thing?
Low and slow like a brisket
Gotta add some fat/butter in there since it's a much more lean cut.
Same old debate of butcher paper vs foil
cook a tri tip like a tri tip for fuck’s sake
I'm sorry your hurting like this
Don’t ever try anything different! Just do the same thing over and over!
It's OK, you will be ok
Are you all on some Meat Church forum where you find these new zany recipes of the week?
I did this tri-tip 180 for and hour and a half and then finished it on 225 and wrapped in butcher paper a while back.
oh you think i’m upset about a football game
i stopped being upset about Texas football in 2009
the cubes before butter and sauce
the other is sitting pretty at 201°
I get probably 10 emails a week that are all bbq guys selling stuff and videos of recipes with their rubs, etc
I like the chance to try something new
I would rather not be a Longhorn and just do the same thing over and over again and be all pissy when it doesn't work out
Thats not cooked like a brisket
You’re a brisket.
Crazy forums called Twitter and Instagram. They’re new; you may not be familiar.
Yeah those tri tips like brisket have been around way longer than the Meat Church thing. They are just jumping on the trend.
i first saw it on ig around may and then it went away
i’m sure the meat church guy doing it will bring it back for a few weeks
Ima cook a beef tenderloin roast like a brisket just to piss some people off
The meat church video is literally the guy saying he tried it because he saw it making the rounds.
That said I’d never do that, I don’t see the point. If someone invited me over for it, I’d eat it though.
Finished with a vidalia peach jam
You’re mighty defensive, unlike a Red Raider. lmbo
I'm going to cook a chuck roast like a filet
Yes, I know.
I just don’t see the point of buying a steak that’s more expensive and trying to turn it into an equivalent of a much cheaper cut. Especially when that cheaper cut comes with its own delicious beef fat
I will kill you.
He's also going to cook a brisket like a beef tenderloin roast
I don’t know man, I nice prime or Wagyu loin would have tons of marbling to keep it moist for the long cook. I was joking but am now talking myself into it.