What did everyone cook today?

[Joe Hell]

Snake River Smokers I used a spice blend from Spiceology called ‘Maui Wowee’. They make good stuff but I’ve found that you need to go heavy or supplement with added salt.

[Joe Hell]

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!

[John Gehringer]

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

[Tex_77]

35 Day dry age prime ribeye on the PK360 with grill grates, Pittsburgh style!

[Jonathon]

CAN’T.STOP.BREAKING.MY.RULE!!! Don’t look at this thread until lunch Jon!

[Joe Hell]

John Gehringer Thats a great deal! Luckily I haven’t had to go shopping for meat since last August…I simply go to work. We eat enough tidbits throughout the day at the shop that I primarily focus on veggies at home.

[calldoctoday]

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.

[Tex_77]

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.

[John Gehringer]

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

[Joe Hell]

Saturday I made a 4 lb ‘cheesesteak’ with tenderloin, peppers, onions and ‘drunken goat’ cheese on an Italian loaf.

[John Gehringer]

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.

[calldoctoday]

John Gehringer You did good!!??@@## if they are about to expire, that is still good putting them in the freezer. Just don’t get no bad hurricanes with power out for two weeks. SHHHHHHH

[calldoctoday]

Joe Hell Joe, you are too ##@@!!?? good!

[John Gehringer]

calldoctoday No hurricanes in Washington state, just hurricane force winds. Longest the power has ever been out is seven days. I live at the end of the grid. We have 2 generators 10K and 3.5K for just that

[Joe Hell]

calldoctoday That was a sandwich for the crew. We had ordered some brioche sausage rolls from a local bakery to sell on friday and saturday and it looked like we would have enough to feed ourselves at the end of the day. I got everything cooked and ready to stuff into buns and on my way to the front of the shop a customer came in and bought the last 2 packs…I was heartbroken. I jumped into the Buick and raced to the store for a quick fix. Although this bread wasn’t as good it had great girth and looked most impressive!

[Jonathon]

Joe Hell I absolutely would have eaten that thing by myself and probably bit anyone who tried to get a hand in there! Looked amazing, nice that you can have things like that and continue eating responsibly, impressive!

[erich52]

Joe Hell I could get on board with that!

[Joe Hell]

Jonathon That was split between the 5 of us so my net carbs were relatively low. A couple hours prior we had a customer request for a bone-in tenderloin as he has had at high end restaurants. We cut a small one for ourselves and smoked it to 125 then pan seared with peppered bacon. It was delicious!

[macsinsac]

So my oldest son started a cooking throw down at the start of the lockdown. He tossed out pizza for a start, my response ciabatta rolls cooked on our Rec Tec 680.

[Jonathon]

macsinsac tossing a dough is a skill that I had when I was right out of college but can’t seem to get back! I always end up with an oval now…I do wonder if the dough is different because of the water/elevation here. Does anyone know if the old story that the water in New York is better for bread-based foods is actually true or not?