***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. a.tramp

    a.tramp Insubordinate and churlish
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    I like it because it is short and extremely girthy which feels so natural in my hand for some reason.
     
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  2. devine

    devine hi, i am user devine
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    :laugh:
     
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  3. cal

    cal BOATS
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    stevie wonder
     
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  4. One Two

    One Two Send it!
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    Ice cream in a can. So good
     
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  5. bryix

    bryix to have ambition is my ambition
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    Switched from Fela Kuti to Mitski (Bury me at Makeout Creek) and The National (Trouble will find me)
     
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  6. bigred77

    bigred77 Well-Known Member
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    Doin some bacon for potato bites

    Also pictured, cornbread stuffed pork loin wrapped in bacon

    Not pictured, turkey breast that is currently in the cooler resting (vented of course)

    [​IMG]
     
  7. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Liked for The National
     
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  8. bigred77

    bigred77 Well-Known Member
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  9. bigred77

    bigred77 Well-Known Member
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    Alexa, play sturgill simpson
     
  10. bigred77

    bigred77 Well-Known Member
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    That turkey breast
    :banderas:

    [​IMG]
     
  11. Owsley

    Owsley My friends call me Bear
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    What’s the thread’s consensus on fat side up vs fat side down for a brisket on a kamado style smoker?
     
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  12. bryix

    bryix to have ambition is my ambition
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    I don't have a Kamado, but used to have an upright smoker. I'd think fat on the bottom to help insulate from the heat. That was how I did it and had good results.
     
  13. jbr

    jbr Well-Known Member
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    Fat side down imo

    You get better bark on the top side and I prefer that to be the meat, not fat

    The fat also shields the brisket from the heat source
     
  14. colonel_forbin

    colonel_forbin Well-Known Member
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    Fat side down in a kamado IMO.
     
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  15. Owsley

    Owsley My friends call me Bear
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    Thanks dudes, that’s what I was leaning towards but wanted to get some expert opinions :respek:
     
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  16. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    I think I’m going to smoke a rack of lamb later. Got some fresh herbs and all from the farmers market this am.

    [​IMG]
     
  17. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Kroger butter, olive oil, fresh rosemary, garlic, thyme and lemon from the local farmers market

    3CA3B6C7-7715-45CC-A543-C262390D16CE.jpeg
     
  18. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Gettin fancy with the local rosemary from a local farmer you have never heard of

    625AB527-47EA-4B6A-8E08-FEF62C05A970.jpeg
     
  19. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    Good to see, especially with a.tramp severely slacking on the rosemary lately.
     
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  20. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Somebody has to carry this thread and create content since devine has been slacking.
     
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  21. colonel_forbin

    colonel_forbin Well-Known Member
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    You should get a rosemary plant. They're very easy and perennials.
     
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  22. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Only kind of butter I buy is President butter, that stuff is so good.
     
  23. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    I was more making a joke on buying a multi billion dollar company butter and mixing it with stuff from the farmers market
     
  24. BayouMafia

    BayouMafia slowly learning that life is ok
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    Smoked some turkey thighs and also a couple of duck legs I had in the freezer. Used the turkey to make a jambalaya-ish dish with quinoa. Duck was seasoned with a five spice and ginger rub and I made a sauce with orange juice, ginger, and star anise, but forgot to take a pic
    AE1BB712-10C0-4801-A040-AF4835F723A9.jpeg

    57EFA32F-99A7-4032-9CA4-36DB848091C9.jpeg
     
  25. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Oh no judgment, I just love that butter it is delicious
     
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  26. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    Don’t judge me on the plating. Also made a compound butter from the same herbs from above and used that while the rack rested. Pulled a little before 135, rested and turned the grill up for the asparagus and threw back on for a minute on each side.
    48D3E7E0-0DB6-41B1-BFEE-9AF2088DF718.jpeg
     
  27. wes tegg

    wes tegg I'm a Guy's guy, guys.
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    Just make sure to wash it, because dogs love to piss on them.
     
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  28. laxjoe

    laxjoe Well-Known Member
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  29. Brewtus

    Brewtus Got dat juice
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    anyone have any recommendations for a smoked meatloaf recipe?
     
  30. laxjoe

    laxjoe Well-Known Member
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  31. Brewtus

    Brewtus Got dat juice
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  32. laxjoe

    laxjoe Well-Known Member
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    I do it all the time haha
     
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  33. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I put a mix of Lillie's Q Carolina sauce and Stubbs Sweet Heat on some pulled pork that I pulled out of the freezer and I'm pretty satisfied with the combined flavor on pulled pork. I put the Carolina on first as I heated it up in a sauce pan and wasn't thrilled with the texture so I added the other sauce I had on hand that was a bit thicker.
     
  34. Owsley

    Owsley My friends call me Bear
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    I think I’m going to cook my first brisket this weekend. I do not have a multi-probe Bluetooth/RF unit and kinda want to attempt the cook without one (I do have a thermapen.) Is this a guarantee for disaster?
     
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  35. infected donkey

    infected donkey Arkansas Razorbacks
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    No, a guarantee for success. I don't have probes, i judge by looks cause i meat gaze.
     
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  36. fish

    fish Impossible, Germany
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    If you have steady temps, no reason you shouldn't have a nice finished product.
     
  37. fish

    fish Impossible, Germany
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    Costco has lost its damn mind.

    [​IMG]
     
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  38. jbr

    jbr Well-Known Member
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    I will walk you through it for a 4 pack of Wolf Snacks.
     
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  39. bigred77

    bigred77 Well-Known Member
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    Do it

    I cooked probably a hundred briskets back in the day before I ever owned a thermometer probe

    Never really thought one was needed until about 5 or 10 years ago
     
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  40. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I don't get who the audience is for 10# flats at that price point. Maybe with St Patrick's around the corner people buy lots of flats? Or they are corning a bunch of points and are left with flats?
     
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  41. fish

    fish Impossible, Germany
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    Seemed like a lot less beef available in general. Maybe a shortage in their supply chain?
     
  42. Willpépé

    Willpépé Miles of D.
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    Yeah if you’re doing your own you probably want to get started within the last week or so.. I have a few buddies doing that,
     
  43. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I’ve only ever used a thermapen. You’ll be fine. I think people get way to worked up over brisket, it’s another piece of meat, pay attention to it and it’ll be good.
     
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  44. laxjoe

    laxjoe Well-Known Member
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  45. Owsley

    Owsley My friends call me Bear
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    Feel like I should order another one just because
     
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  46. laxjoe

    laxjoe Well-Known Member
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    Yup just did
     
  47. bigred77

    bigred77 Well-Known Member
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    Almost cheaper than replacing batteries
     
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  48. TimJimothy

    TimJimothy Well-Known Member
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    I just ordered one because my wife likes to submerge everything underwater if she's doing the dishes.

    This will be my 3rd thermapen.
     
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  49. bigred77

    bigred77 Well-Known Member
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    Just wipe the tip and put if away
     
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  50. Owsley

    Owsley My friends call me Bear
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    15lb prime packer just purchased from Costco ($2.99/lb). Wife is out of town this weekend, so it’ll just be me, the brisket, and a lot of beer. Supposed to hit 70 here Saturday, so it’ll be glorious sitting outside and monitoring the cook. Can’t wait.