I believe sportsman's warehouse on Santa Fe has it. Check Cabelas. Possibly call a real butcher shop like Tonys or Olivers.Quote:
Originally Posted by yz9890
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I believe sportsman's warehouse on Santa Fe has it. Check Cabelas. Possibly call a real butcher shop like Tonys or Olivers.Quote:
Originally Posted by yz9890
Bought mine on Amazon.
Patiently waiting for FedEx to show up with my new Pit Barrel [Beer]
Don't have time to wait for an Internet store. I'll call Cabela's and Tony's.
The good news for you is once it arrives it only takes a few minutes to set up and get running.Quote:
Originally Posted by StagLefty
I've really been enjoying mine this spring.
Tony's has curing salts.
Welcome to the club!Quote:
Originally Posted by StagLefty
I'll be doing a pork shoulder and a couple dozen jalapeno peppers Monday.
Turkey for us. Maybe some pork country ribs.
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I have pork ribs and venision backstrap wrapped in bacon on the smoker now. I haven't decided what we a doing for Monday yet.
Well I just smoked my first brisket in the smoker my wife got me for my birthday on Friday. Not too bad for a first timer, it turned out well. I think I have a lot to learn though. I will be following this thread now.
Operators are standing by ;)Quote:
Originally Posted by cmailliard
What jer or i don't know , maybe google can help.
Rumor has it DFBrews is a grill master extraordinaire.
I have yet to master the beef brisket man. Not only was it expensive the last few years (still is even though you can find sales more recently it seems) but my previous smoker was taller than wide making it less-than-ideal for smoking a packer. I'd sometimes hack like 4" off of one end so that it would fit sideways but it seemed wasteful & I wasn't happy with the performance when I did that.Quote:
Originally Posted by Great-Kazoo
I appreciate the vote of confidence but I'm far from a master. I do enjoy practicing though. [Lick] [Dinner] [Pot]
I have a whole brisket going on either tomorrow or Monday. I love this hands-on training program to BBQ perfection. Just picked up some "Gourmet" Traeger pellets at a Costco 'road show'. I'd never heard of them before. It's a 33lb. bag of a blend of Maple, Hickory and Cherry.
http://www.costco.com/Traeger-Gourme...100238807.html
Next time you need a bag of pellets check out 'Cookin Pellets' perfect mix. They're highly rated & inexpensive compared to some of the other popular options and seem to produce a high degree of thermal energy (read: less pellets for the same cook) as compared to others. Amazon has the 40lb bag for $34.25 w/free 2-day shipping for instance if you have a Prime account.Quote:
Originally Posted by Gman
I found smaller cuts off the flat. Like 5lb pcs makes a good (Nay) excellent finished product. One also needs to trim the end cap.Quote:
Originally Posted by Jer
I'm more of a traditionalist I guess since I'd rather do a packer in it's entirety and then separate/trim after the fact. My new smoker (GMG Daniel Boone) is gigantic compared to my last one so I'm good now & none of this is an issue for me.Quote:
Originally Posted by Great-Kazoo
Just hung 2 racks of ribs in the new Pit Barrel-already smells great with the Pit Barrel rub. Will report back in 3 hours !
Did stuffed bacon wrapped jalapenos last night, fixin to fire up some wings this afternoon...
Awesome! PBC rules!Quote:
Originally Posted by StagLefty
Putting some St. Louis Style Ribs in the smoker tomorrow
Sounds like the PBC crowd on here has been real happy with them. Hope to follow the trend .Quote:
Originally Posted by wyome
https://www.facebook.com/groups/1627939727472574/
Facebook group dedicated to the PBC.....
Even if I love the PBC I won't be doing FB haha !!!
Pork tenderloins just went on my folk's Traeger Junior Elite. Brisket will be trimmed and rubbed tonight and will go on early in the morning.
Did a Pork Lion Roast yesterday which ended up as sandwich's for lunch today. Stuffed a Yard Pheasant, put a homegrown rub on and it's been smoking with apple since 2pm, just a few more hours to go......
Little Jack Daniels #7,carmelize and we're done :
Attachment 65624
Attachment 65629
Yard Pheasant, had hot German Potato Salad and steamed wild picked Asparagus
You get that first recipe from a dentist?Quote:
Originally Posted by Buff
I don't do recipes, just cook by what kind of mood I'm in which pisses off the wife cause she can't replicate..Quote:
Originally Posted by Irving
The only way to cook, wing it. People ask my wife the same thing. What did he use on X? She says, i have no idea, what ever he grabbed from the spice cabinet.Quote:
Originally Posted by Buff
Nothign worng with recipe's, then adjust / tweak till it taste better.
Just hung half a pork butt, ok a pork cheek, in the Pit Barrel Cooker....a lil mustard for a binder and a generous amount of James Gang BBQ rub. When it is time to wrap it we'll put a lil pineapple juice in there too...
8.5 pound pork shoulder put on at 530 this morning. I foil wrapped it 5 hours in and finished it in 8 hours flat. It was 201 when I pulled it off the smoker. I let it rest for 30 minutes before I pulled it.
It was rubbed in Salt and pepper with a little onion and garlic powder.
http://uploads.tapatalk-cdn.com/2016...12f97f35c3.jpg
And some bacon wrapped jalapeño poppers.
http://uploads.tapatalk-cdn.com/2016...e2cbc00a48.jpg
I ended up smoking 3 dozen poppers.
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Brisket and pork spare ribs went in at 11:30 last night, out just before noon. Fantastic!
The brisket that I made today was fantastic. This was one of the best briskets I've ever had. Costco had Choice flats for $4.27 and Prime whole packers for $2.27. I went with the whole and trimmed it myself. Absolutely outstanding product, moist and tender. I plan to pick up another whole brisket tomorrow to go on the pellet grill Thurs. a.m. Just can't get enough.
Did grilled burgers and hot dogs on Saturday with friends over, and after 6 bottles of homemade mead, a gallon of homemade cider and a case of mixed Dry Dock brews we played Cards Against Humanity until 3 am.
Today I smoked a couple of brined chickens and a small pot of baked beans and some Olathe corn I vac bagged and froze from last year.
I have to say my new favorite hot dog to grill are the Kirkland Signature 1/4 lb beef franks. Just need to longer buns for them to fit properly.
Take a ride over to Hudson Lockers. Grab a few dozen of their in house hot dogs, if you want to appreciate hot dog snobbery.Quote:
Originally Posted by Dave
Shamrock foods is selling or sold whole briskets for $1.38 lb, 15lb average. I'll probably grab one more for the freezer. The last one i cut in to 2- 3lb briskets for corned beef / smoked pastrami. Have that down to an 8-10 day science now. . The rest went towards some brisket goodness.Quote:
Originally Posted by Gman
I haven't encountered USDA Prime whole brisket before at any of the locations I shop. I have had prime brisket in restaurants. At this point in my life, I'll take quality over quantity.
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For us, when smoking it's all about marbling for less that "prime" cuts. Being food snobs we're very particular about meat cuts & quality. We buy from a few small in house processing places, where they know the history of animal being cut. We drive across the denver & NoCo area buying pork & beef here, poultry there etc. So i understand what you're sayingQuote:
Originally Posted by Gman
BUT..........................................[Coffee]
When it comes to the smoker, less that perfect (to us) makes no difference for pork & briskets. . Considering a good BBQ place isn't smoking tier 1 cuts, we don't either. It also puts the emphasis on how one prepares said cuts and the final results. I'd prefer to screw up a $1.19 lb pork shoulder or brisket, than a $5-10 lb one.