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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Tri Tip Sous Vide and seared with 4Rivers Coffee rub
Prime day sale https://www.thermoworks.com/Thermapen-Mk4?quantity=1&color=16
Thermapen® Mk4 - $74.25
Yea I have been debating picking one of those up. I think that may have been the incentive I needed.
any deals on a good meat themo and grill grate temp. I've never been able to find the clips for grill temp monitor
Edit: PRIME DEAL
A potato or onion cut in half also works
Thanks guys! Y'all are the best
Is Mission BBQ worth a shit? Just saw one is opening in town.
Before working from home during the pandemic I would grab it for lunch semi-regularly since there was one near my office. I’d say it’s pretty good but not great. The local places around me are better but it was super convenient.
when ours first opened up it was garbage. now I'd say is above avg. just depends on if the kitchen manager knows what theyre doing.
Also go at noon so you get to stand for the National Anthem
billdozer just continues to assert pollo dominance by pissing all over our chicken faces
He's an artist really.
I *may* have had one too many drinks tonight bc i read this is “polio dominance” and I had many questions
Its Friday in the bbq thread, there ain't no such thing as "too many drinks"
paella on the weber this evening for the Georgia-Alabama seasonal letdown
using andouille instead of spanish chorizo, chicken thighs, shrimp
well, at least the paella was enjoyable
also, leftover paella for breakfast is a wondrous thing
glad we can sink our sorrow in cooking
Starting some jerky on cold smoke and trying to smoke a block of cheese for the first time
Prayers lifted for BBQ brethren bigred77 , he has fallen on hard times and has to cook on a fire apparatus that barely clears his naked hooved feet. Godspeed brother, our cavemen ancestors are with you on this journey.
also I tried to let this one pass but had to circle back. WHERE ARE THE EFFING PICS YOU BASTARD???
I seldom remember to take pictures. Especially when alcohol is involved.
Was damn pretty, though
I have had just the right amount of alcohol today. Just don’t cause any problems and enjoy the ride and we should be cool.
Sundays are my favorite day for just the right amount of alcohol
Did a rotisserie chicken today for the wife. Tried to use a Universal Weber kit and it did not work how I wanted it to, so bought the official Masterbuilt one and will hope that Amazon delivers it by Thanksgiving.
Happy with how this one is looking and can't wait to eat it soon.
That looks mighty fine.
Guys, SIAP, but...
what are best practices for a hot-and-fast brisket? It's been a long time, and although I ran search on the thread, I didn't find everything. I usually shoot for like 275 and let it go a long time. But, have guests this week that want it, and have to work pretty much every day, all day. I can come check on it every few hours, though, so I feel like a hot/fast is doable.
I have an Akorn, am comfortable with trimming/seasoning, but am interested in what temp you like to use and if I go fat side up/down. I'm mostly worried about the flat drying out since the point on this one is pretty thicc.
TIA for help!
What grade is your meat? Prime can handle a hot and fast, gotta wrap and baste. Choice is dicey and select, forget it.
Choice. I've done a few before at 325 or so and they were just fine, but shape of this one and need for quick has me a little worried.
Any tips for P settings on wood pellet grills?
Has anyone done a brisket the day before you need it?
scenario: need a brisket for noon on Sunday and obviously won’t have enough time to get up Sunday and prepare it on a kettle
could I make it Saturday and rest it overnight? I have no idea. Or should I scrap the brisket idea all together?
I’ve reheated uneaten brisket. Doing it sous vide provides excellent results.
Considering you usually eat dinner at around 11pm, you should have no problem pulling an overnight smoke. Man up buttercup.
The 20 Michelobs I drink during the Texas tech Wvu game won’t allow for this
I don’t even know how I would do this. What kind of container and packaging did you use? I usually just use a standard plastic sous vide container and gallon size ziploc bags
Boot, rack, & rally. This is truly sophomoric behavior you have on display.
Mods delete this page please I have let down the king of the thread
It’s leftover brisket so it fits in a gallon size bag. You could certainly cut the brisket in to a few pieces to accomplish it. For the container I have a large vessel that could fit a whole brisket if needed.
You can pic up a large clear plastic food tote like this with a lid, I am sure you have an Ace Mart or other restaurant supply local. Use a dremel to cut a hole for the sous vide.
A 15” vac sealer will accommodate a fully cooked packer brisket. If you do not have one, saran wrap it like your life depended on it and place in a very large zip-lock.
I have even just seperated the flat from point after cooking and each one will cram into a large freezer bag.
thank you I will take all of the comments into consideration
Would I be crazy to make my brisket from midnight-noon on Sunday while pulling an all nighter?
I would start at 8-10 pm to allow for a potential long stall, adequate time resting, and a blown through alarm.
I have decided on pulled pork. Thank you
I am snipping a corner off of your Texas drivers license, 3 more and you are booted out of state.