|
Post by oilsooner on Dec 22, 2018 12:29:05 GMT -6
I also wanted to do a quick review on the lumberjack vs pit boss pellets, now that I’ve done quite a few smokes with both:
The lumberjack are cheaper, and the smoke taste is probably a bit better. The lumberjack pellets do produce a bit more ash, so that’s a real problem for me unless I can find a way to turn the fan down. I did some hot links last night, and could see the ash build up on the skin of the hot links. Not okay. I had done a pork belly before (5 hours at 225-250), didn’t clean it out, and did a tri tip (about the same time smoking), and saw a lot of ash. Not sure if that’s just my smoker, but it’s a problem.
Overall, the lumberjack pellets are better than pit boss because of the cheaper price and better taste. I do wish they had the ziplock bags like pit boss, possibly the reason for the higher price? I do still plan to try the highly reviewed CookinPellets, but they’d better produce nearly no ash and taste awesome because they are twice the price ($1/lb) and have to be ordered on amazon (I despise Bezos and Amazon).
|
|
|
Post by hermit on Dec 22, 2018 12:30:57 GMT -6
I bought that much wood last summer and I still have a couple smokes of that left, but I did not smoke a lot during football season. IDK how many smokes that would be, probably 10 to 15, depending on what I'm smokin. On another note, there's now three barbecue joints in OKC that bill themselves as " central Texas " bbq. To my knowledge, there's none in Tulsa. Maples opened last week in the Plaza District, there's a joint on Waterloo in north Edmond called Texlahoma, and a place on NW 23rd called Back Door BBQ. I'd heard of Back Door, they've been there five years, but I did not know they specialized in central Texas barbecue. Their pitmaster is a chef who worked in Austin . Back Door I wonder how long before there's a push back against central Texas barbecue ? Or whether its more of a fad and doesn't have staying power ?
|
|
|
Post by hermit on Dec 22, 2018 14:09:31 GMT -6
This is the pecan I bought today for $50. I use my wood rack as a wind block for the WSM. These splits are bout 12" long, I could find pecan and hickory in 18 to 20" splits, cut them in half, and split them again and probably get twice as much smoke wood for the money. But this fella on Sooner Road has already done most of that work. ![](https://i.imgur.com/HHFCYBv.jpg)
|
|
|
Post by hermit on Dec 22, 2018 14:18:17 GMT -6
Central Texas barbecue in Toronto .......... another Franklin knock off. I'm leaning heavily to this being a fad that's gonna run its course.
|
|
|
Post by jimmy on Dec 22, 2018 14:37:45 GMT -6
I may or may not have a smoked Mac and cheese recipe from Burn Co. I’ll look and see if I can find it.
Mesquite is pretty strong, I think you can overpower the meat with it, so I’ll usually mix it with something milder. But I love the taste it leaves.
|
|
|
Post by oilsooner on Dec 22, 2018 14:52:34 GMT -6
I bought that much wood last summer and I still have a couple smokes of that left, but I did not smoke a lot during football season. IDK how many smokes that would be, probably 10 to 15, depending on what I'm smokin. On another note, there's now three barbecue joints in OKC that bill themselves as " central Texas " bbq. To my knowledge, there's none in Tulsa. Maples opened last week in the Plaza District, there's a joint on Waterloo in north Edmond called Texlahoma, and a place on NW 23rd called Back Door BBQ. I'd heard of Back Door, they've been there five years, but I did not know they specialized in central Texas barbecue. Their pitmaster is a chef who worked in Austin . Back Door I wonder how long before there's a push back against central Texas barbecue ? Or whether its more of a fad and doesn't have staying power ? I’m not sure most people know the diff between Texas and KC bbq. I think it’s just a fad, though I’m sure most restaurants stick close to the style names. I just don’t know many people that go “I really feel like Central Texas style bbq today.” They just want bbq.
|
|
|
Post by oilsooner on Dec 22, 2018 14:53:43 GMT -6
I may or may not have a smoked Mac and cheese recipe from Burn Co. I’ll look and see if I can find it. Mesquite is pretty strong, I think you can overpower the meat with it, so I’ll usually mix it with something milder. But I love the taste it leaves. I’d love that, if you can find it! Planning to use meatheads recipe if you can’t find it.
|
|
|
Post by jimmy on Dec 22, 2018 15:22:05 GMT -6
Can you read this? ![](https://i.ibb.co/KNDvgc4/7-C958031-0449-4645-B4-A7-B969327-B02-FF.jpg)
|
|
|
Post by jimmy on Dec 22, 2018 16:43:43 GMT -6
Christmas cometh... ![](https://i.ibb.co/w7tsY3R/F2808-DA1-5-AC7-4732-9-B44-D9-FF2-C092-BAE.jpg)
|
|
|
Post by oilsooner on Dec 22, 2018 17:30:26 GMT -6
Can you read this? ![](https://i.ibb.co/KNDvgc4/7-C958031-0449-4645-B4-A7-B969327-B02-FF.jpg) I can. Thank you sir!!
|
|
|
Post by jimmy on Dec 23, 2018 10:09:37 GMT -6
Christmas dinner is delayed. My stepdad isn’t doing well and was put in ICU. Looks like we’ll try to have a New Years brisket. Another week of wet aging won’t hurt it either.
|
|
|
Post by oilsooner on Dec 23, 2018 10:13:19 GMT -6
Christmas dinner is delayed. My stepdad isn’t doing well and was put in ICU. Looks like we’ll try to have a New Years brisket. Another week of wet aging won’t hurt it either. I’m sorry to hear that. Hope he gets better soon! And a New Years Brisket sounds like a dandy of an idea, and possibly a new family tradition! Brisket and black eyed peas, to start the New Year off right.
|
|
|
Post by hermit on Dec 23, 2018 10:37:28 GMT -6
Christmas dinner is delayed. My stepdad isn’t doing well and was put in ICU. Looks like we’ll try to have a New Years brisket. Another week of wet aging won’t hurt it either. Wish the best for your stepdad.
|
|
|
Post by hermit on Dec 24, 2018 15:43:03 GMT -6
Wanna get into the central Texas barbecue business ? Or just have large tailgates to provide for ? Or want to serve everyone in the oil field at your next feed ? ![](https://i.imgur.com/aFuzBJM.jpg)
|
|
|
Post by hermit on Dec 24, 2018 15:55:01 GMT -6
But ya can't have that one, its going to Sweden ......... fricken Aaron Franklin and central Texas barbecue has gone global
|
|
|
Post by jimmy on Dec 24, 2018 20:19:19 GMT -6
Christmas dinner is delayed. My stepdad isn’t doing well and was put in ICU. Looks like we’ll try to have a New Years brisket. Another week of wet aging won’t hurt it either. Wish the best for your stepdad.
Went and visited the old man tonight. He was waxing philosophical and seems to have accepted he’s coming to the end. He knows he doesn’t want to live strapped to a hospital bed. He and I didn’t always see eye to eye, especially at the beginning of our relationship, but I was a rebellious teen then. Tough to see him this way.
|
|
|
Post by oilsooner on Dec 25, 2018 7:09:34 GMT -6
Wish the best for your stepdad.
Went and visited the old man tonight. He was waxing philosophical and seems to have accepted he’s coming to the end. He knows he doesn’t want to live strapped to a hospital bed. He and I didn’t always see eye to eye, especially at the beginning of our relationship, but I was a rebellious teen then. Tough to see him this way. That’s rough man. Sorry to hear that, but glad you both seem to be finding some peace. You’ll both be in my thoughts, and hope you are still able to have a Merry Christmas, even in these tough times.
|
|
|
Post by oilsooner on Dec 25, 2018 7:12:00 GMT -6
Got the Christmas morning birds going. My grandma is getting the rest at a local bbq place (said she couldn’t find pulled chicken, wanted me to bring some). I hope she’s getting Butchers Stand that Hermit is always bragging on (she lives in Warwick). I’ll know in a few hours. Merry Christmas guys. I hope you and yours have a wonderful, memorable day filled with love and happiness. ![](https://uploads.tapatalk-cdn.com/20181225/b7bca5cfbf6965dc109d86bfdfc96939.jpg)
|
|
|
Post by kcrufnek on Dec 25, 2018 11:36:21 GMT -6
|
|
|
Post by hermit on Dec 25, 2018 11:46:25 GMT -6
What she doin with the rollin pin ?
|
|
|
Post by kcrufnek on Dec 25, 2018 11:55:34 GMT -6
I was thinking about that pink thing on the counter.
|
|
|
Post by hermit on Dec 25, 2018 14:31:19 GMT -6
Hah ! Hot pink at that
|
|
|
Post by hermit on Dec 25, 2018 17:12:33 GMT -6
|
|
|
Post by hermit on Dec 25, 2018 17:54:06 GMT -6
Gettin dark and their still not pullin down on the bone , Kettle is at 250* , gonna take a little while longer ![](https://i.imgur.com/s2kxAwP.jpg)
|
|
|
Post by oilsooner on Dec 25, 2018 21:13:33 GMT -6
Gettin dark and their still not pullin down on the bone , Kettle is at 250* , gonna take a little while longer ![](https://i.imgur.com/s2kxAwP.jpg) Looking good brother! Got some info on the Butcher Stand today. We had Vans from Shawnee. On Butcher Stand, apparently David is the dad there, and I’ve known him relatedly since I was a kid. His wife is my grandmas cousin, and his place (also his butcher shop, which is what I knew him as, but never thought to make the connection) is 100 yards from my grandparents in Warwick. Anyway, he was out of meat, but now my grandparents know how popular this place is and are gonna get me some. Pretty stoked about that.
|
|
|
Post by stinger1066 on Dec 26, 2018 7:18:40 GMT -6
Baby backs on the Kettle on Christmas Day .......... done indirect, with the coals banked to one side with the help of Weber rails , got the chimney goin ![](https://i.imgur.com/1Fr42ec.jpg) I have gotten addicted to that Founders All-Day IPA. Surprisingly inexpensive. I'm also addicted to Founders Backwoods Bastard.
|
|
|
Post by hermit on Dec 26, 2018 8:57:04 GMT -6
Hard to go wrong with anything Founders. All Day is my beer of choice for smokin meats, low ABV means I can have a few over a long cook and still function. And the 15 paks are the best deal in craft beer and I can always find it fresh, brew date right on the carton and it's never more than 3 or 4 months old, usually fresher than that.
I also like the 15 paks of Centennial IPA. All the variations of Backwood Bastard, the Dirty Bastard and the barrel aged Backwood, are good, and the Breakfast Stout is great. I will occasionally splurge on the KBS, but if I spend that much on a beer there's others I'd rather buy. I rarely spend that much on a beer, however.
Founders is the first craft brewer I've seen, that's appears to think about being price competitive.
|
|
|
Post by hermit on Dec 26, 2018 9:09:26 GMT -6
Gettin dark and their still not pullin down on the bone , Kettle is at 250* , gonna take a little while longer Looking good brother! Got some info on the Butcher Stand today. We had Vans from Shawnee. On Butcher Stand, apparently David is the dad there, and I’ve known him relatedly since I was a kid. His wife is my grandmas cousin, and his place (also his butcher shop, which is what I knew him as, but never thought to make the connection) is 100 yards from my grandparents in Warwick. Anyway, he was out of meat, but now my grandparents know how popular this place is and are gonna get me some. Pretty stoked about that.
That's good to know that Butcher is still busy in the winter. In good weather they sell out by 3 pm , usually.
I gotta get back there, even if the BBQ Editor of Texas Monthly didn't like it. I still can't believe that guy wrote a bad review, he goes to every little barbecue joint in Texas and I've never seen a bad review. I guess he explains away the long lines at Butcher, to Oklahomans just not knowing what good barbecue really is. And I really doubt they serve the same barbecue at the Stand, that they give to the judges.
And yes, David Bouska is the Dad, he was also on BBQ Pitmasters, Season 5. Appeared three times , made it to finals and lost when he had to cook a whole hog. I think son's name is Chris and the BBQ Stand is his operation. He also sells his rubs and injections, I'm gonna try the pork injection on my butt cook that I'm planning.
I didn't get any more pics of the ribs, seems I never get the finished product cuz I'm only thinkin about sittin down at the table.
|
|
|
Post by oilsooner on Dec 26, 2018 9:33:31 GMT -6
Ok, I’ve gotta watch this Pitmaster show. Now I know what I’m doing on my holiday break! Thanks for the link!
Oh, I got the Myron Nixon book for Christmas from my mom. I think he’s more NC style, and vinegar isn’t really my thing, but there was some good looking mop and rub recipes in there I def want to try! Can’t wait to watch the pitmaster show to get an idea on how the pros do it.
My grandpa said Butcher Stand uses a pellet smoker. Did you see one there or a wood burner set up? I’m interested in whether top quality meats are coming from a pellet smoker. I hope so, because many folks still think they aren’t as good, especially old school folks in the country (my favorite people).
|
|
|
Post by kcrufnek on Dec 26, 2018 10:24:05 GMT -6
You all need to come to KC. Plent of BBQ and just as many micro breweries to try.
|
|