The Grill and BBQ thread

#4,480
#4,480
Brisket...Considering taking one of these on, soon...from Snake River Farms.
srfbeef-goldbrisket-raw_1.jpg
 
#4,481
#4,481
They were prime from Whole Foods. Unfortunately, it was too late by the time I remembered the after shot. lol
 
#4,483
#4,483
Finally gave in and bought two Snake River Farms strip steaks ($29.00/lb... on sale for $27.00)... grilled one and it was melt in your mouth good. Looking on their web site I am thinking again about placing an order...top shelf meat for sure.
 
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#4,484
#4,484
NEVolFan said:
Finally gave in and bought two Snake River Farms strip steaks ($29.00/lb... on sale for $27.00)... grilled one and it was melt in your mouth good. Looking on their web site I am thinking again about placing an order...top shelf meat for sure.
Click to expand...

I've never pulled the trigger and ordered from them, but I may have to give it shot.
 
#4,485
#4,485
Hit Costco today... prime brisket. Got it trimmed and injected. Sitting in frig overnight.
Will try to do a Myron Mixon 5 hour smoke... plus a couple hrs wrapped and stored in cooler.

5PRHXL5.jpg

Here is a photo of the trimmings... I take the majority of the hard fat off as well as removing a lot of the general layers of fat. I try to maintain a 1/4" fat cap but I do need practice on that aspect... some areas I thin it to the meat.
1PdSQR9.jpg
 
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#4,486
#4,486
NEVolFan said:
Hit Costco today... prime brisket. Got it trimmed and injected. Sitting in frig overnight.
Will try to do a Myron Mixon 5 hour smoke... plus a couple hrs wrapped and stored in cooler.

5PRHXL5.jpg

Here is a photo of the trimmings... I take the majority of the hard fat off as well as removing a lot of the general layers of fat. I try to maintain a 1/4" fat cap but I do need practice on that aspect... some areas I thin it to the meat.
1PdSQR9.jpg
Click to expand...

Boom! Keep us posted with pics.
 
#4,487
#4,487
Post smoke update on the brisket... I got nervous and made a change in the temps. Started at 225 for 1 hr to get smoke into the meat. Raised to 325 for 3 hrs... internal temp hit 175, and I wrapped it in foil. Pulled at 197 and put in cooler with blanket for 2 hrs. Looked awesome, BUT, it was still tight and not what one would want to present. So, I cut the point off and cubed it and wrapped the flat and cubes and put in over for 2 hrs at 325, that did the trick. Very tender and tasty.

So... I think hot and fast method is going to take some practice... and likely some added injection ingredient such as phosphate. Seems some recipes call for a good dose of that to ensure tenderness and to hold the juices better.
 
#4,488
#4,488
Does anyone have any experience with Southern Pride smokers or selling bbq? I’m considering starting a mobile bbq trailer that I can just park in open lots and sell and I would need a smoker that can handle that type of work. I know the smokers aren’t cheap and I don’t have a lot of start up capital, but I want something built to last that will put out a quality product. There isn’t much competition around here for doing bbq and I love doing it as a hobby so if I can make the numbers work I think I’d like to start a small business out of it. Any help is greatly appreciated. Thanks guys!
 
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#4,489
#4,489
ninerplaya57 said:
Does anyone have any experience with Southern Pride smokers or selling bbq? I’m considering starting a mobile bbq trailer that I can just park in open lots and sell and I would need a smoker that can handle that type of work. I know the smokers aren’t cheap and I don’t have a lot of start up capital, but I want something built to last that will put out a quality product. There isn’t much competition around here for doing bbq and I love doing it as a hobby so if I can make the numbers work I think I’d like to start a small business out of it. Any help is greatly appreciated. Thanks guys!
Click to expand...

I don’t have any info for you but I do have a suggestion. Check out https://www.smokingmeatforums.com

I use it some for recipes but there are a ton of forums with info on starting a catering company, small business, trailer etc. lots of good info.
 
#4,492
#4,492
golfballs said:
Kamado joe charcoal >>>>> Royal Oak

Not even in the same ballpark
Click to expand...

Oh no's! You've done it now! A lump charcoal debate...

RO is good for the price but there are much better options. I like the smell of Cowboy but it produces too much ash.

What do you like about KJ lump? Long burn, minimal ash, smell?
 
#4,494
#4,494
Lump can be good for the above mentioned reasons. It just seems that nearly always the bag is 40% full of useless dust chips, and it is a bit more of a pain to maintain an even heat with uneven fuel sources IMO. But they can be incredible if you get the right bag.
 
#4,495
#4,495
MSME Vol said:
Lump can be good for the above mentioned reasons. It just seems that nearly always the bag is 40% full of useless dust chips, and it is a bit more of a pain to maintain an even heat with uneven fuel sources IMO. But they can be incredible if you get the right bag.
Click to expand...
What do you burn?
 
#4,497
#4,497
I buy Publix brand which is cheap and has very little dust. I bought a highly rated brand about 10 years ago that seemed to have 50% of the weight in two or three 3 inch logs: 25% in good charcoal, and 25% dust. Hard to build a fire with that crap.

I don't have a problem burning anything under 1.5-2 inch diameter. I cook in BGE large and mini.
 
#4,498
#4,498
golfballs said:
What do you burn?
Click to expand...
To me it's hard to beat straight up Kingsford normal briskets just for their consistency. However every so often I'll go all in and make my own coals to load it out of oak and hickory. Normally don't have the time to do that though.
 
#4,499
#4,499
MSME Vol said:
To me it's hard to beat straight up Kingsford normal briskets just for their consistency. However every so often I'll go all in and make my own coals to load it out of oak and hickory. Normally don't have the time to do that though.
Click to expand...
Are you cooking in a Kamado? And how do you make your own?
 
#4,500
#4,500
golfballs said:
Are you cooking in a Kamado? And how do you make your own?
Click to expand...

I remember my Granddaddy making them in some steel barrel contraption where there was a grid in the barrel and he would put the wood above the grid and as the wood burned the coals would fall through.
 
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