What did everyone cook today?
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@s-a-m I did that with flounder last night. Taste good, but too delicate. Wish I could get my hands on some walleye.
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calldoctoday 66% 93/7 ground beef 33% 75/25 ground pork, panko bread crumbs, couple of eggs and my hydrated veggies and liquids. The pork helps make it dense and firm, plus I start it in the loaf pan for and hour on the smoker to firm it, than flip it out onto the sheet to smoke and cook it for a couple hours more. The Treager doesn’t suck a lot of moisture out.
John Gehringer Thanks john. Really nice.
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garden nut When you run into problems you just have to improvise!
garden nut Absolutely! Looks good though.
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Air fried walleye, wild rice, bourbon maple glazed carrots, roasted brussel sprouts and key lime pie.
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smokinbubba So deer hotdogs/sausage?
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I made my folks, (and Gary Busey) dinner tonight. We had ‘Nashville Hot’ chicken (Spiceology Rub), local purple asparagus, apricot habanero brats and hanging tender steak!
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Joe Hell that looks awesome
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Aih, Yai, Yai, that looks good. I gotta find me some of them pork briskets too. Just tried to break the monotony a bit today & indulged in some homemade pig skins & homemade potato chips with a few Porters.
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garden nut I also made some pork ‘briskets’ for the crew so we can have tacos this week.
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Joe Hell It all looks Very tasty, especially the briskets! What rub and/or marinade was used on the briskets?
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Aih, Yai, Yai, that looks good. I gotta find me some of them pork briskets too. Just tried to break the monotony a bit today & indulged in some homemade pig skins & homemade potato chips with a few Porters.
calldoctoday it’s unlikely that you’ll find anyone offering this cut…or that it’s legitimately a ‘brisket’. It’s cut from the first 5 ribs before it’s considered belly. If you have a local butcher I’m sure they could extract it for you. I’d guess that it’s generally ground with the rest of the trim. In my opinion it far exceeds butt for pulled pork…fatty but tasty!
Better Living Through BBQ!
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calldoctoday it’s unlikely that you’ll find anyone offering this cut…or that it’s legitimately a ‘brisket’. It’s cut from the first 5 ribs before it’s considered belly. If you have a local butcher I’m sure they could extract it for you. I’d guess that it’s generally ground with the rest of the trim. In my opinion it far exceeds butt for pulled pork…fatty but tasty!
Joe Hell better check out the Smart Food Service ad tonight they have beef brisket for $1.99 lb, ball-tip for $2.49 lb and boneless butts for $1.39. Good deals this week to stock up the freezer, headed there in the morning
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35 Day dry age prime ribeye on the PK360 with grill grates, Pittsburgh style!
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CAN’T.STOP.BREAKING.MY.RULE!!! Don’t look at this thread until lunch Jon!
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Joe Hell better check out the Smart Food Service ad tonight they have beef brisket for $1.99 lb, ball-tip for $2.49 lb and boneless butts for $1.39. Good deals this week to stock up the freezer, headed there in the morning
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Joe Hell better check out the Smart Food Service ad tonight they have beef brisket for $1.99 lb, ball-tip for $2.49 lb and boneless butts for $1.39. Good deals this week to stock up the freezer, headed there in the morning
John Gehringer I have not seen brisket for that price since before we left Texas for Alabama. That is a good modern day price. Although I get the “Bone In” butts for less when on sale at Piggly Wiggly & Winn Dixie for .85 - .95 per pound, that is good for boneless butts. I would like to get some of those to do a BuckBoard Bacon Brine & Smoke.
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John Gehringer What grade are those briskets? My local Wal-Mart had a whole case of Choice Angus briskets for about $3.50#, I’m guess if I go in next weekend, they have a good number of them marked down.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Gehringer What grade are those briskets? My local Wal-Mart had a whole case of Choice Angus briskets for about $3.50#, I’m guess if I go in next weekend, they have a good number of them marked down.
Tex_77 IBP Choice, bought two since I have two in the freezer already and it is getting full. We have two freezers, one strictly with meat products in it. They had multiple cases, figure they are restaurant order cancels they need to peddle quick. Tyson/IBP said today they were going to have a shortage for the next couple of weeks of beef, chicken and pork due to temporary plant closures
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
John Gehringer I have not seen brisket for that price since before we left Texas for Alabama. That is a good modern day price. Although I get the “Bone In” butts for less when on sale at Piggly Wiggly & Winn Dixie for .85 - .95 per pound, that is good for boneless butts. I would like to get some of those to do a BuckBoard Bacon Brine & Smoke.
calldoctoday That’s why I went early and got them, picked up two small briskets 21 lbs., 20.5 lbs of boneless pork butt and 18.5 lbs of ball tips. No more room in the freezers now.
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