Should have just said fan gadgets. Seems to be a handful of them now. Mine is pretty outdated but still gets the job done.
I cooked 10 Another guy cooked 6 more We started slicing at 11:30 and serving at 12 At about 2:30 the briskets were all gone
starting one tonight 4 racks tomorrow morning been tasked with feeding a fantasy draft tomorrow afternoon
Stopped at Sprouts to pick up some groceries and figured I smoke something if it looked good. Nothing caught my eye as far as proteins which prompted a quick stop at the Mexican grocery store across the street. A cursory glance at their butcher case and bingo, we have a winner. They call them three bone short ribs. Essentially cross cut like flanken style ribs but these are 2 inches square. I bought 6 and they weighed about 4.7 lbs. I'm very excited to see how they tighten up with 3 hours of heat and smoke.
And if you go to the mexican meat markets around here you can get the already marinated in some red stuff that is fucking awesome
I was surprised to see how thick they cut this particular batch. This is a regular stop for me and I rarely see this version.
Lots of the marketas around here will have the thick ones Or will cut them however you ask I actually prefer the thin tablitas
did some ribs and pulled pork for a fantasy draft s&p meat church honey heat 12 hour butt didn’t get a shot of the s&p ribs
I heard 275 brisket plates sold before we ran out Between the plates, the washer tournament, the raffle items, and the live and silent auction items, My understanding is there was over $14,000 raised in a single day It brings tears to my eyes to know that I was a part of it
Franklin final prototype up for charity auction. 7 bids in and the price is already at $3500 https://www.ebay.com/itm/Franklin-BBQ-Pit-FInal-Prototype-/383121076773?nav=SEARCH
Any of you ever brine your shoulders before smoking them? Makes sense for adding flavor/tenderness given the volume to surface area ratio.