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What I tend todo with pulled pork that's left over, or even on the first reheat is spread it out thinly over a bigass baking sheet and broil it in the oven. I might do that again with this batch.
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# ? Jul 9, 2018 07:23 |
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# ? Jun 8, 2024 08:33 |
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TITTIEKISSER69 posted:I was at a pub trivia a few weeks back and one question was to name the 5 grades of beef. I got Prime/Choice/Select right, but didn't know that there's also Standard and Commercial (below Select). There is actually a grade even lower. Don't know what it's called but I'm pretty sure it's what they sent us on the ship on deployments. 😁
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# ? Jul 10, 2018 04:04 |
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It's commercial and canner. That's the poo poo they put in processed food and pet food.
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# ? Jul 10, 2018 08:38 |
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Time to smoke a canner grade brisket. Hopefully the jockey marks hold the rub.
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# ? Jul 10, 2018 14:25 |
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Tezcatlipoca posted:It's commercial and canner. That's the poo poo they put in processed food and pet food. There's one grade lower. It's called horse
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# ? Jul 10, 2018 16:03 |
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Whooping Crabs posted:There's one grade lower. It's called horse Applebees has cornered that market.
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# ? Jul 10, 2018 16:46 |
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I've got a chuck roast that's been cooking away at 145 in the sous vide that I'm going to try and turn into some tasty burnt ends on the smoker later today. Hoping for the best! 24 hours at 145 has worked well in the past, and they'll get some time under smoke before dinner as well.
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# ? Jul 10, 2018 16:56 |
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Whooping Crabs posted:There's one grade lower. It's called horse I bet horse brisket is delicious. Horse sirloin and tenderloin are. (I’m having horse tomorrow!)
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# ? Jul 10, 2018 17:55 |
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Subjunctive posted:I bet horse brisket is delicious. Horse sirloin and tenderloin are. (I’m having horse tomorrow!) So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec.
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# ? Jul 10, 2018 18:13 |
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ada shatan posted:So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec. Yeah, it is a weird stigma.
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# ? Jul 10, 2018 18:37 |
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ada shatan posted:So true. I wish the US would move past the stigma around horse, it's one of my favorite dishes when I visit Quebec. You can get it in Toronto too, if you’re ever here.
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# ? Jul 10, 2018 18:42 |
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Subjunctive posted:You can get it in Toronto too, if you’re ever here. No kidding? I grew up just outside of Toronto and never encountered it until I went to Montreal. I know this isn't a recommendation thread, but if you have any particular restaurants you could recommend I'd appreciate it.
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# ? Jul 10, 2018 19:45 |
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ada shatan posted:No kidding? I grew up just outside of Toronto and never encountered it until I went to Montreal. I know this isn't a recommendation thread, but if you have any particular restaurants you could recommend I'd appreciate it. La Palette on Queen W is the only one I know of with it on their regular menu, and it’s maybe my favourite restaurant in all of Toronto.
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# ? Jul 10, 2018 20:00 |
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Subjunctive posted:La Palette on Queen W is the only one I know of with it on their regular menu, and it’s maybe my favourite restaurant in all of Toronto. Thank you. May the meat gods be forever in your favor.
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# ? Jul 10, 2018 20:21 |
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Now I want a fuckin’ horse brisket.
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# ? Jul 10, 2018 20:23 |
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Searching my rural area intensively for a horse brisket.
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# ? Jul 10, 2018 21:09 |
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I've only had it a few times, but donkey is waaayyy better than horse. I bet a donkey brisket would be incredible.
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# ? Jul 11, 2018 01:12 |
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Horse seems like it'd be tough and very lean.
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# ? Jul 11, 2018 02:32 |
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I know the Dutch and Japanese smoke horse meat, so let’s
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# ? Jul 11, 2018 02:43 |
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Subjunctive posted:I know the Dutch and Japanese smoke horse meat, so let’s New thread title?
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# ? Jul 11, 2018 02:53 |
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Whooping Crabs posted:New thread title? Yes please
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# ? Jul 11, 2018 15:37 |
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RisqueBarber posted:Yes please
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# ? Jul 11, 2018 15:53 |
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It's like you people have never been on the internet before. https://www.youtube.com/watch?v=FO0kRE5OTZI I'm so loving old.
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# ? Jul 11, 2018 18:14 |
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# ? Jul 11, 2018 21:02 |
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I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire. And LOL at women who think it's their place to give cooking advice such as "why are you cooking it 7 hours it will be a lump of coal you only need to cook it to medium" And then act all pissy when you politely explain that I know what I'm doing. I almost got the impression that they're used to being the cooks and maybe weren't used to a male knowing more than them about cooking and couldn't handle it. (USER WAS PUT ON PROBATION FOR THIS POST)
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# ? Jul 12, 2018 05:06 |
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Congrats, now you know how women feel the other 99.9% of the time.
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# ? Jul 12, 2018 06:22 |
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Whooping Crabs posted:New thread title?
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# ? Jul 12, 2018 06:40 |
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Internet Explorer posted:Congrats, now you know how women feel the other 99.9% of the time. They feel wrong 99% of the time ? I don't get it.
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# ? Jul 12, 2018 07:07 |
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jonathan posted:I don't get it. You really don’t, do you?
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# ? Jul 12, 2018 07:40 |
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Nah I think women are right a lot of times. Law of averages man.
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# ? Jul 12, 2018 08:03 |
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jonathan posted:I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire. Cool misogyny in the smoking thread, gently caress off.
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# ? Jul 12, 2018 09:37 |
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jonathan posted:I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire. If the women around you generally think you are incompetent at common tasks it's probably something about you.
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# ? Jul 12, 2018 14:15 |
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jonathan posted:I did a pork shoulder over a campfire pit during Canada Day weekend and it turned out really good considering I had no thermometer and no way to tell exactly how hot the area was over the fire. They're right.
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# ? Jul 12, 2018 14:24 |
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DiggityDoink posted:Cool misogyny in the smoking thread, gently caress off. Pretty please.
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# ? Jul 12, 2018 14:27 |
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Shut the gently caress up please lets talk about meats I'm doing Chef John's Turkish chicken kebabs later today, grilled.
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# ? Jul 12, 2018 15:26 |
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does smoking a chuck roast for use in chili make any sense or am I just being silly
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# ? Jul 12, 2018 15:32 |
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bewbies posted:does smoking a chuck roast for use in chili make any sense or am I just being silly I do it all the time and you should too.
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# ? Jul 12, 2018 15:33 |
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bewbies posted:does smoking a chuck roast for use in chili make any sense or am I just being silly This is an excellent idea. Do it and take pics and report back.
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# ? Jul 12, 2018 15:50 |
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Tezcatlipoca posted:I do it all the time and you should too. deets?
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# ? Jul 12, 2018 15:51 |
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# ? Jun 8, 2024 08:33 |
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I usually save a hunk of brisket to make chili with. Just cube it up and add it in. If you search my posts in the thread I know I have posted once or twice of my chili with brisket in it.
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# ? Jul 12, 2018 15:59 |