TomInPA
Well-known member
I was at the Strip District the other day and was seeing whole brisket clods for $4.99, and they totaled more than $110. That would be some awesome BBQ. Next time, I'll take a picture, cause I'm sure not buying it.
Smokers (BBQ - not grilling)
- Thread starter Fred W
- Start date
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hppants
Well-known member
I cook one or two briskets a year. Clearly in this circle, that doesn't make me an expert. As previously stated, I trim ALL of the trimmable fat methodically before I cook it. We can debate the merit of that until the cows come home (to slaughter), but the point is I do it that way. If you do it differently, and invite me to try yours, I'll be the first in line.
Lately, I've been buying the "market trim" version, which basically has the thick slab of fat removed. I still have to trim a good bit more, but at least in my neck of the woods, paying $1.00 more per pound for this saves me from throwing 2-3 pounds of fat away, and I think I come up a tad bit cheaper overall.
Still - it's incredible that the butchers can get these prices for a piece of fatty belly meat.
Lately, I've been buying the "market trim" version, which basically has the thick slab of fat removed. I still have to trim a good bit more, but at least in my neck of the woods, paying $1.00 more per pound for this saves me from throwing 2-3 pounds of fat away, and I think I come up a tad bit cheaper overall.
Still - it's incredible that the butchers can get these prices for a piece of fatty belly meat.
gixxerjasen
Well-known member
What killed me was paying almost a full dollar per pound more for Brisket in Florida than here in Texas a few days later.
Knifemaker
Not me
I'll be on call and stuck at the new house all weekend. Hmmm, I think I shall fire up the smoker this weekend and tease the new neighbors.Hmmm, now what do I put on the smoker?
(Again, anything "bacon wrapped" is always good. I'd also suggest my wrapped chicken thighs)
Knifemaker
Not me
Well, thought I had it (posting photo) but guess not....
Pork Tenderloin with my salt-less rub. Wanted to get a photo right off the grill but half of it was gone before I got my camera...
Pork Tenderloin with my salt-less rub. Wanted to get a photo right off the grill but half of it was gone before I got my camera...
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Use the "Direct Link" from photobucket and paste that into the image insert tool (picture frame icon in menu bar)
I've been using a salt-less rub lately too. But I usually dry brine it with just salt the day before. If there is not enough time to brine it ahead then I would still use salt in the rub. Salt is important in bringing out the other flavors.
Planning on some tenderloins this afternoon here. Not sure if I'll smoke them or just grille them. Either way they are good eatin'
I've been using a salt-less rub lately too. But I usually dry brine it with just salt the day before. If there is not enough time to brine it ahead then I would still use salt in the rub. Salt is important in bringing out the other flavors.
Planning on some tenderloins this afternoon here. Not sure if I'll smoke them or just grille them. Either way they are good eatin'
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Warpdrv
Well-known member
Holy Crap Knifemaker..... those Beer Can Burgers look amazing !!!
Next cook for me....
Next cook for me....
Knifemaker
Not me
That's just the problem, I don't have any "menu bar" either in the Mobil version of the Full version (which I use on my IPhone.). No text choices, no emoticons, nothing there.....just a reply box with "add reply" , "preview post" and "or cancel" at the bottom. There's no insert tool to click on....
Used to be there...but it's been gone awhile now. Just figured the new software at the site removed it.
I thought there used to be an option at the bottom of the main page to pick from two different formats...(besides "Mobil") ...One had the line up of bikes of each model year, and the other had the two bikes in the desert with the "FJR FORUM" sign ...at the very top of the page. I see no option to change this...(I have the two bikes in the desert)
Used to be there...but it's been gone awhile now. Just figured the new software at the site removed it.
I thought there used to be an option at the bottom of the main page to pick from two different formats...(besides "Mobil") ...One had the line up of bikes of each model year, and the other had the two bikes in the desert with the "FJR FORUM" sign ...at the very top of the page. I see no option to change this...(I have the two bikes in the desert)
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Nah. I don't have that menu bar either on anything running iOS. It's just too easy peasy from a windoze machine.
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HotRodZilla
GOD BLESS AMERICA
Ok, to use Photobucket from your phone (mobile version), select the photo and hit the "share" button. The one that looks like a sideways "V" with balls on the end. Then chose "Direct Link" and it will copy the URL to your clipboard. Come here and paste that to your reply box. Put "(img)" in front of what it pastes, and "(/img)" behind it. No quotes, and instead of parenthesis, use the square brackets...Now to see if this posts like it looks here. It wouldn't let me use the brackets, just to show you. Haha...
Knifemaker
Not me
I tried that and got this response:
"You are not allowed to use that image extension on this community"
But if I do that after I post the link...it seems to work it has to have the in between
"You are not allowed to use that image extension on this community"
But if I do that after I post the link...it seems to work it has to have the in between
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08FJR4ME
-WYNPRO-
Now this guy has his priority's straight.
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Knifemaker
Not me
Ok...it's got a lid now:
And the 16 inch cube that will be the firebox:
And the 16 inch cube that will be the firebox:
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Watching intently , and dreaming of my next smoker build.
I'm thinking of maybe developing a remote firebox to allow cold smoking of fish, cheese, bacon, etc. But with an ability to attach or use one to the cooking chamber (in whatever configuration it is, vertical or horizontal) for normal temp smoking or even smoke roasting of lean meats. I'm thinking the thickness of the cooking chamber is not nearly as important as that of the firebox.
Anyway... just salivating at the chance to see your smoker finished and cooking! :thumbsup:
I'm thinking of maybe developing a remote firebox to allow cold smoking of fish, cheese, bacon, etc. But with an ability to attach or use one to the cooking chamber (in whatever configuration it is, vertical or horizontal) for normal temp smoking or even smoke roasting of lean meats. I'm thinking the thickness of the cooking chamber is not nearly as important as that of the firebox.
Anyway... just salivating at the chance to see your smoker finished and cooking! :thumbsup:
Knifemaker
Not me
Me too....
Hate to say it HERE....but I think I am more excited about this ...than back when I was a "waiter" for my FJR.
They are supposed to be finished with their other order next week, and said they'll then be full time on my project. So more photos to come...
Bustanut joker
Well-known member
I put in 22 hours on her yesterday.. 10 pounds of Beef Brisket, 15 pounds of Loin, and several sections of Ribs.
I won't be doing anymore for awhile.. Got all the firebricks and blocks for the stand alone smoke house.
A good smoke no?
I won't be doing anymore for awhile.. Got all the firebricks and blocks for the stand alone smoke house.
A good smoke no?
odot
CC member # 17,----- DUP member # 7, mensa club m
All you klowns know that smoking your food before consumption adds a whole bunch of carbon to your diet, right?
Bustanut joker
Well-known member
And???????????????? Shut it Sandy!! Send plans for my real smoker fukstain.
Knifemaker
Not me
3/2/1 Saint Louis Ribs...half way through "3"
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