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Post by hermit on Dec 26, 2018 10:33:26 GMT -6
You all need to come to KC. Plent of BBQ and just as many micro breweries to try. That's on my list.
I'm also gonna trip to central Texas. Curiosity killed the cat, they say , but I gotta know what the fuss is about.
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Post by hermit on Dec 26, 2018 10:42:58 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).
Butcher uses a pellet cooker in competition, the Cookshack Fast Eddy's , made in Ponca City . IDK what the BBQ Stand uses, I thought about asking , but with so many people in line I did not bother with conversation, just place my order and keep the line moving. However, from the looks of the smoker building in back, I would bet they're using pellet smokers.
There's a lot of comp guys using pellet smokers, because they have so much to do , they don't have time to tend a pit. It also eliminates variables. Pellet smokers are far more consistent than stick burners.
Even those who use WSM's , will put Auto Temp Controllers on them, people like Harry Soo.
I hate that Amazon is charging for those Pitmaster shows. The shows are owned by the American Destination Channel, I think. Last I looked, they had an app and if you get that channel by cable, then the shows were free using the app.
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Post by hermit on Dec 26, 2018 10:53:24 GMT -6
They still have some of the shows at American Destination ChannelWhich I stream live TV and I don't think any of the streaming services carry that channel, ADC must charge a lot for it. Also , if you stream , get the PBS app and all the " BBQ with Franklin " series are there, along with Steven Raichlen's " Project Fire " and " Project Smoke " and one other whose name escapes me , right now.
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Post by hermit on Dec 26, 2018 11:16:50 GMT -6
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Post by soonerbounce13 on Dec 27, 2018 12:25:52 GMT -6
We had family over for christmas and cooked some roast. I decided to smoke on. It did not turn out great but not back either. It was an eye of round roast which is very lean. SO I wasn't sure what temp to cook to. I ended up taking it off at 145 degrees and a nice medium to medium well. Probably a little too cooked. It was still pretty tough though and I'm wondering if it would be more tender taking it all the way up to 190 like a traditional roast.
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Post by jimmy on Dec 27, 2018 13:06:36 GMT -6
We had family over for christmas and cooked some roast. I decided to smoke on. It did not turn out great but not back either. It was an eye of round roast which is very lean. SO I wasn't sure what temp to cook to. I ended up taking it off at 145 degrees and a nice medium to medium well. Probably a little too cooked. It was still pretty tough though and I'm wondering if it would be more tender taking it all the way up to 190 like a traditional roast. Taking it to a higher temp would have just dried it out. I think if you are going to smoke such a lean piece of meat I would have injected it with some beef broth or something, then probably pull it at 135°-140°. Slice it thin so it is easier to eat. I cooked a bottom round roast on Christmas Day, but I cooked it in the oven. I actually used the closed oven technique for prime rib. Pulled it out at about 135ish, sliced thin and served and it was pretty good.
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Post by oilsooner on Dec 28, 2018 19:29:28 GMT -6
They still have some of the shows at American Destination ChannelWhich I stream live TV and I don't think any of the streaming services carry that channel, ADC must charge a lot for it. Also , if you stream , get the PBS app and all the " BBQ with Franklin " series are there, along with Steven Raichlen's " Project Fire " and " Project Smoke " and one other whose name escapes me , right now. I couldn’t stream the BBQ shows on Hulu unless I paid another 7.99/month. Terrible. Those fast eddies are killer. Looked at those when I get the rec tec, but they were just too expensive for a first unit for me.
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Post by oilsooner on Dec 28, 2018 19:31:59 GMT -6
I’ve been reading more on Aaron Franklin. I’m really interested in these pepper heavy concoctions he’s making. I LOVE pepper, so I will be exploring more. I’m also looking for Rudy’s rub, from Rudy’s in Austin. Supposed to be real peppery as well. And quite popular apparently.
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Post by kcrufnek on Dec 28, 2018 20:08:37 GMT -6
Too bad you all don't have Hy Vees. They have top of the line whole briskets for $2.99/lb = a $5/lb savings.
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Post by jimmy on Dec 28, 2018 20:25:32 GMT -6
Too bad you all don't have Hy Vees. They have top of the line whole briskets for $2.99/lb = a $5/lb savings. ![](https://i.ibb.co/2PpqCSL/5460-C912-A9-F3-4-F87-B1-FF-59-E99-AD8-A3-B4.jpg)
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Post by jimmy on Dec 28, 2018 20:28:53 GMT -6
I’ve been reading more on Aaron Franklin. I’m really interested in these pepper heavy concoctions he’s making. I LOVE pepper, so I will be exploring more. I’m also looking for Rudy’s rub, from Rudy’s in Austin. Supposed to be real peppery as well. And quite popular apparently. I’m using a rub called Black Ops from Oakridge BBQ on the brisket for New Year’s Day. It has a peppery finish to it, my favorite brisket rub. ![](https://i.ibb.co/tm4pQhg/6-BDF9323-4-B09-46-E6-8-A2-D-6637639-F83-EE.jpg)
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Post by hermit on Dec 29, 2018 9:32:22 GMT -6
I’ve been reading more on Aaron Franklin. I’m really interested in these pepper heavy concoctions he’s making. I LOVE pepper, so I will be exploring more. I’m also looking for Rudy’s rub, from Rudy’s in Austin. Supposed to be real peppery as well. And quite popular apparently. Franklin's book is the most influential book I've seen , in any field. I'm still amazed at the far reaching impact that book and his barbecue joint have created. Its a must read. Its not a recipe book like Steven Raichlen prints off. He says its a barbecue " manifesto " , and that's what it is.
Its the reason I own a stick burner after smoking on a WSM for about 15 years. And the back story on how he got started , is very good.
His rub is salt and pepper, but that's also a central Texas thing. Louie Mueller, the joints in Lockhart, they all do salt and pepper on beef.
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Post by oilsooner on Dec 29, 2018 10:04:05 GMT -6
I’ve been reading more on Aaron Franklin. I’m really interested in these pepper heavy concoctions he’s making. I LOVE pepper, so I will be exploring more. I’m also looking for Rudy’s rub, from Rudy’s in Austin. Supposed to be real peppery as well. And quite popular apparently. I’m using a rub called Black Ops from Oakridge BBQ on the brisket for New Year’s Day. It has a peppery finish to it, my favorite brisket rub. ![](https://i.ibb.co/tm4pQhg/6-BDF9323-4-B09-46-E6-8-A2-D-6637639-F83-EE.jpg) Sounds like a must try. Is it amazon only?
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Post by oilsooner on Dec 29, 2018 10:04:55 GMT -6
I’ve been reading more on Aaron Franklin. I’m really interested in these pepper heavy concoctions he’s making. I LOVE pepper, so I will be exploring more. I’m also looking for Rudy’s rub, from Rudy’s in Austin. Supposed to be real peppery as well. And quite popular apparently. Franklin's book is the most influential book I've seen , in any field. I'm still amazed at the far reaching impact that book and his barbecue joint have created. Its a must read. Its not a recipe book like Steven Raichlen prints off. He says its a barbecue " manifesto " , and that's what it is.
Its the reason I own a stick burner after smoking on a WSM for about 15 years. And the back story on how he got started , is very good.
His rub is salt and pepper, but that's also a central Texas thing. Louie Mueller, the joints in Lockhart, they all do salt and pepper on beef.
Is he a food scientist, like educationally?
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Post by hermit on Dec 29, 2018 10:14:19 GMT -6
Franklin's book is the most influential book I've seen , in any field. I'm still amazed at the far reaching impact that book and his barbecue joint have created. Its a must read. Its not a recipe book like Steven Raichlen prints off. He says its a barbecue " manifesto " , and that's what it is.
Its the reason I own a stick burner after smoking on a WSM for about 15 years. And the back story on how he got started , is very good.
His rub is salt and pepper, but that's also a central Texas thing. Louie Mueller, the joints in Lockhart, they all do salt and pepper on beef.
Is he a food scientist, like educationally? Nope, just a guy who bought a New Braunfels cheap offset smoker at Academy and began smoking brisket in his backyard, about 2003. That grew into backyard parties where everyone enjoyed his brisket. Then he found an old travel trailer that a friend let him setup on the lot of an old gas station , his friend owned. Then came brick and mortar at the present location, which was followed by Bon Appetit magazine naming him best barbecue in America in 2011 ( though I really wonder what Bon Apetit knows about barbecue ) .
Pretty average fella. His barbecue is very simple, fire, smoke , meat ........... but he breaks each down into the smallest details. He's the reason brisket has gone from 99 cents a pound to the prices we pay today.
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Post by jimmy on Dec 29, 2018 10:19:21 GMT -6
I’m using a rub called Black Ops from Oakridge BBQ on the brisket for New Year’s Day. It has a peppery finish to it, my favorite brisket rub. ![](https://i.ibb.co/tm4pQhg/6-BDF9323-4-B09-46-E6-8-A2-D-6637639-F83-EE.jpg) Sounds like a must try. Is it amazon only? I buy it locally, they also sell it online. www.atbbq.com/sauces-and-rubs/rubs/beef-rubs.html
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Post by hermit on Dec 29, 2018 10:26:59 GMT -6
Oakridge is probably most popular rub/injection bbq product on the BBQ Brethren forum.
I'm gonna try it, but I have too much rub now. And rub doesn't stay fresh forever. After being opened, I would guess 2 years max before ingredients start going bad. I gotta use what I got, which is mostly Meat Church , right now.
But Frankln just mixes salt and pepper, half and half. He does use the large grain pepper, a #16 courseness, which is hard to find. I bought it on Amazon.
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Post by oilsooner on Dec 29, 2018 12:08:13 GMT -6
Is he a food scientist, like educationally? Nope, just a guy who bought a New Braunfels cheap offset smoker at Academy and began smoking brisket in his backyard, about 2003. That grew into backyard parties where everyone enjoyed his brisket. Then he found an old travel trailer that a friend let him setup on the lot of an old gas station , his friend owned. Then came brick and mortar at the present location, which was followed by Bon Appetit magazine naming him best barbecue in America in 2011 ( though I really wonder what Bon Apetit knows about barbecue ) .
Pretty average fella. His barbecue is very simple, fire, smoke , meat ........... but he breaks each down into the smallest details. He's the reason brisket has gone from 99 cents a pound to the prices we pay today.
I love that. Kinda got that vibe from him in his videos.
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Post by oilsooner on Dec 30, 2018 9:56:07 GMT -6
So, reasors has ONE packer brisket, then these “super trimmed” briskets. I don’t know about that. Walmart only has select now. I may have to run to the butcher tomorrow, but I don’t wanna pay $100 for a brisket. ![](https://uploads.tapatalk-cdn.com/20181230/f8e7e7bcd92a7cb4f376d9ab56c3496b.jpg) ![](https://uploads.tapatalk-cdn.com/20181230/b9747e25ae51e5c3026a271a4c4395fc.jpg)
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Post by jimmy on Dec 30, 2018 10:50:39 GMT -6
My Aunt has been wanting a pellet smoker for years. He kids got together and gave her money to get one for Christmas this year. So I have been tasked with helping her find one. I know nothing of these mid-level pellet smokers, so I am in research mode.
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Post by hermit on Dec 30, 2018 10:52:45 GMT -6
I've always thought " whole trimmed " was an oxymoron. I've never tried to do the math if paying higher price per pound for less fat is economical, or I'm just paying someone to trim the brisket.
That price of $5.99 is what the stores here get for " whole trimmed " , even Wheeler Meat Market, which is higher priced on everything.
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Post by oilsooner on Dec 30, 2018 12:47:06 GMT -6
My Aunt has been wanting a pellet smoker for years. He kids got together and gave her money to get one for Christmas this year. So I have been tasked with helping her find one. I know nothing of these mid-level pellet smokers, so I am in research mode. That’s awesome! Good kids. I researched the hell out of them when I bought mine. Know a lot more now that I’ve used one quite a few times (like you I’m sure, learning what is and isn’t so important). What’s her price range? The pit boss 700 is a GREAT pellet grill for about $500, and it’s at Walmart. Edit: also, Craigslist can have killer deals from folks who spent a ton thinking they’d use it then don’t.
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Post by oilsooner on Dec 30, 2018 12:47:50 GMT -6
I've always thought " whole trimmed " was an oxymoron. I've never tried to do the math if paying higher price per pound for less fat is economical, or I'm just paying someone to trim the brisket. That price of $5.99 is what the stores here get for " whole trimmed " , even Wheeler Meat Market, which is higher priced on everything. Man, those high prices would be hard on me. Agree on the trimming. I’d rather do it myself, and save the money (and meat).
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Post by jimmy on Dec 30, 2018 14:02:10 GMT -6
I've always thought " whole trimmed " was an oxymoron. I've never tried to do the math if paying higher price per pound for less fat is economical, or I'm just paying someone to trim the brisket. That price of $5.99 is what the stores here get for " whole trimmed " , even Wheeler Meat Market, which is higher priced on everything. Man, those high prices would be hard on me. Agree on the trimming. I’d rather do it myself, and save the money (and meat). I’ll trim it myself for that extra 3$/lb
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Post by jimmy on Dec 30, 2018 14:04:28 GMT -6
I've always thought " whole trimmed " was an oxymoron. I've never tried to do the math if paying higher price per pound for less fat is economical, or I'm just paying someone to trim the brisket. That price of $5.99 is what the stores here get for " whole trimmed " , even Wheeler Meat Market, which is higher priced on everything. Man, those high prices would be hard on me. Agree on the trimming. I’d rather do it myself, and save the money (and meat). We’ve been looking online together. She is looking at a Grilla Silverbac. I’ve read some decent reviews on them, and people who have them seem to like them.
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Post by oilsooner on Dec 30, 2018 14:18:07 GMT -6
Man, those high prices would be hard on me. Agree on the trimming. I’d rather do it myself, and save the money (and meat). We’ve been looking online together. She is looking at a Grilla Silverbac. I’ve read some decent reviews on them, and people who have them seem to like them. That was the grill I was thinking strongly about and might’ve went with if I didn’t care as much for WiFi at the time. Now that I have WiFi, I don’t use it like I thought I would. The silverback’s a good one. Z grills has a Chinese copy for nearly half the price, fyi. I did see a review on you tube from some dude with 300 plus smokes on his and it looked great. Excellent quality stainless on the chamber for sure.
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Post by jimmy on Dec 30, 2018 15:16:06 GMT -6
Yes, I think that is the one we will go with, seems their service is pretty decent too
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Post by hermit on Dec 30, 2018 18:18:29 GMT -6
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Post by hermit on Dec 30, 2018 18:24:35 GMT -6
Vaughn is probably right. I've not been there, haven't been to central Texas either. But I'm not a fan of these Franklin knock off joints. I prefer to see people do their own thing, even if its bad. Do Oklahoma barbecue.
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Post by jimmy on Dec 30, 2018 18:49:33 GMT -6
Brisket prep tonight ![](https://i.ibb.co/NnD1hyB/5-A5-B531-D-63-CF-4-FAE-8-D46-5137954-E842-F.jpg) seperated the point and flat ![](https://i.ibb.co/vzt6kJ6/B524-B80-C-3-B0-B-4-D36-BBA1-01-ED5-DB4-A98-B.jpg) rubbed with Oakridge BBQ Black Ops ![](https://i.ibb.co/z6XVnDY/219-BE9-CA-611-C-4-E91-9-FC2-163-E3-AA1-A5-F7.jpg) thats a big ole flat ![](https://i.ibb.co/x5J75VN/B6-F544-E0-1-F7-B-4-D34-A873-50-DBD69-D23-DF.jpg)
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