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Kaddish posted:At my Publix it was close to $60 just for the flat. My understanding is that beef is up pretty much everywhere in the US. Got mine at Costco. As little as two weeks ago flats were $60 there. There has been a steep decrease in beef pricing lately, don't know the source or reason, I'm just thankful I can afford to start smoking again.
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Apr 3, 2022 16:52
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Kaddish posted:At my Publix it was close to $60 just for the flat. My understanding is that beef is up pretty much everywhere in the US. You pay way more for just the flat. It's almost the same price even at costco for a 6 pound flat vs a 15 pound whole brisket. It's just down to whether or not you have the space to trim and store or cook it all at once or w/e.
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Apr 3, 2022 18:01
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Yeah, the 5lb of fat you trim off a full packer is why the price per lb is way lower than a flat that's already been trimmed.
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Apr 3, 2022 18:03
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Yeah, I got a 17 pound packer a couple weeks ago for 3.99$/pound, and weighed the fat after trimming and separating the point and flat. It was almost 5 full pounds.
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Apr 3, 2022 18:05
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Makes for some real tasty tallow once you render it all down though!
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Apr 3, 2022 18:06
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Gwaihir posted:You pay way more for just the flat. It's almost the same price even at costco for a 6 pound flat vs a 15 pound whole brisket. It's just down to whether or not you have the space to trim and store or cook it all at once or w/e. Yeah, I was looking up prices earlier and realized that. Unfortunately, I just went to Publix to check current prices and they had no brisket at all up front and was too lazy to ask. I'd rather just do a chuck roast than the flat only. The point is where it's at and Publix also sometimes has those separated out.
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Apr 3, 2022 18:28
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Costco in Seattle had full packers for $3.99/lb. Should he $2.99 but doubt that happens again ever
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Apr 3, 2022 18:29
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My Publix did have a whole tenderloin for 18.99/lb. I would try it but wife would kill me. Also, if you guys haven't tried prime rib on a smoker, it's excellent.
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Apr 3, 2022 19:11
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Brisket brisket brisket brisket brisket  Looks like the secret to stalls is to simply stoke it into submission. The meteor is resting now. Next up is cubing it, rerubbing it, caramelizing it, then frying it up. I might skip the last step for vacuum packing and then just including instructions for reheat to fry after sous viding it.
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Apr 3, 2022 22:53
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Kaddish posted:Also, if you guys haven't tried prime rib on a smoker, it's excellent. Time/temp, or recipe? I figure I just need to know what the pit temp should be, what internal temp I'm aiming for, and then I guess the final hurdle is just figuring out how to get a good crust at the end (probably a few minutes on the grill preheated to "cleaning" temps)
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Apr 4, 2022 04:10
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More hot brisket action:  I almost hosed up the caramelization by putting that raw brown sugar on top, not realizing that it takes an hour for that to melt in an oven. Spritzed them all with water to melt them down, then they glazed instead of caramelized which is a good runner up result. No gritty texture and a good hard shell.
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Apr 4, 2022 11:02
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Zarin posted:Time/temp, or recipe? Reverse sear, but use your smoker instead of the oven for the low and slow part. https://www.seriouseats.com/perfect-prime-rib-beef-recipe I also do this with thiccc steaks such as ny strip or tbone/porterhouses.
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Apr 4, 2022 12:50
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Warbird posted:Are you using any of those large unburned chunks of wood for flavoring? I’ve never had much in the way of luck with good results from those. It can definitely work, but you really have to mind your temperatures. You're essentially opening up the inside of the meat to pathogens, so you have to make sure you get out of the danger zone (< 140 F) relatively quickly.
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Apr 4, 2022 13:04
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Zarin posted:Time/temp, or recipe? https://www.jerkyholic.com/perfectly-smoked-prime-rib/#recipe I basically used that as a guide but instead of using the pellet grill for the reverse sear I used a pre-heated gas grill. I didn't care about drippings but when I do another one I'm going to figure something out so I can make au jus as I do in the oven. That recipe has you using a packet, which is meat blasphemy. For oven prime rib, I use Chef John's method: https://foodwishes.blogspot.com/2010/11/prime-time-for-revisiting-prime-rib-of.html Kaddish fucked around with this message at 13:48 on Apr 4, 2022 |
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Apr 4, 2022 13:44
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Bought the Meathead book and the opening section comparing methods of energy transfer to bonin’ sure is a choice.
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Apr 4, 2022 15:03
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Warbird posted:Bought the Meathead book and the opening section comparing methods of energy transfer to bonin’ sure is a choice. It said what now
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Apr 4, 2022 15:06
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With Easter coming up I've been thinking about smoking some lamb, either a leg or rack. Anyone here tried it?
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Apr 4, 2022 15:35
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Warbird posted:Bought the Meathead book and the opening section comparing methods of energy transfer to bonin’ sure is a choice. Pretty sure the "About" section on his website lists him as the "Resident Hedonist" or something like that, so checks out.
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Apr 4, 2022 17:00
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Kaddish posted:With Easter coming up I've been thinking about smoking some lamb, either a leg or rack. Anyone here tried it? Do you want easter tacos? This is how you get easter tacos. https://www.seriouseats.com/smoked-lamb-barbacoa-recipe
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Apr 5, 2022 03:18
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toplitzin posted:Do you want easter tacos? Ha, I saw that one too in my research. It's tempting.
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Apr 5, 2022 14:12
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Is anyone aware of a way to retrofit a WiFi-enabled control board into a Pit Boss Lexington-model grill? Also, it seems there are no side shelves available for a Lexington but...Pit Boss's side-shelf screw arrangement looked fairly standard between the ones we looked at at Walmart. Am I crazy or should any of them fit? I'm tired of using the hopper lid and a small folding table for my stuff. EDIT: On another note, I've been given carte blanche from my wife to start eating the chicken in our freezer. Just put the tenderloins on the smoker with some 21 Seasoning Salute, cube that poo poo into a salad in a bit. Then I have two more packs of breasts to eat 
D34THROW fucked around with this message at 17:21 on Apr 5, 2022 |
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Apr 5, 2022 17:14
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Just had wagyu brisket from a hyped Texas BBQ place near me and it's literally so good it's discouraged me from smoking more briskets because my poo poo is not in the same stratosphere.
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Apr 8, 2022 18:25
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Chad Sexington posted:Just had wagyu brisket from a hyped Texas BBQ place near me and it's literally so good it's discouraged me from smoking more briskets because my poo poo is not in the same stratosphere. You can buy wagyu (American or otherwise) brisket yourself....it will not be cheap
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Apr 8, 2022 20:15
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Just looked up wagyu smoked Brisket and one place has it for $15 for a half pound. Now to find it someplace closer than Illinois.
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Apr 9, 2022 01:19
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gwrtheyrn posted:You can buy wagyu (American or otherwise) brisket yourself....it will not be cheap To be clear, I don't think it's (just) that it was wagyu. It was wonderfully, masterfully cooked. Fork tender, great bark and super concentrated flavor. I do think if I cooked with wagyu instead of prime it would improve my end product, but no way in hell I'd shell out ~$200 and still have the risk that I would gently caress it up.
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Apr 10, 2022 22:18
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Maybe I'm a dumb idiot baby with bad taste buds and a huge ego, but mine come out as good as any restaurant I've had. And yes I have had Franklin and Stubbs. I just dry brine for 24 hours, rinse off the salt, inject with beef broth, rub with Big Bad Beef Rub from Amazing Ribs, and toss it on the smoker between 225 and 275, no texas crutch, wait for 203 (I actually feel it out starting at 195), pull it, and let it rest in foil for an hour. I think the important steps are the salt, rest, and no crutch. I also rub in the rub until the surface is grainy and not smooth at all. I get monster bark this way without it being dry at all. Edit: my brisket is USDA prime from Costco every time I've done it. um excuse me fucked around with this message at 23:17 on Apr 10, 2022 |
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Apr 10, 2022 23:15
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I like Wagyu, and I've never smoked it, but for me, smoking is at least partly about turning 'lesser' cuts of meat into something better. I couldn't imagine smoking something actually A5 Wagyu or whatever. Maybe if I was fabulously wealthy.
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Apr 10, 2022 23:29
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I’ve never had an American wagyu anything that was any better than a usda prime cut. Now if you’re getting A5 Japanese wagyu or something that’s a different beast, but American wagyu is sort of disappointing in my experience.
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Apr 10, 2022 23:34
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Flash Gordon Ramsay posted:I’ve never had an American wagyu anything that was any better than a usda prime cut. Now if you’re getting A5 Japanese wagyu or something that’s a different beast, but American wagyu is sort of disappointing in my experience. I've had actual Japanese A5 Wagyu flown in from Japan. It was good, but not worth the expense, and to me almost a different experience altogether. Honestly, I would prefer a regular USDA prime or even choice steak. Like, if all we got was A5 Wagyu that would suck.
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Apr 10, 2022 23:43
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gwrtheyrn posted:You can buy wagyu (American or otherwise) brisket yourself....it will not be cheap HEB screwed up once when they marked down brisket and priced waygu at the regular markdown price. My friend bought 10 of them and I've never been so jealous before. But they were absolutely delicious.
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Apr 11, 2022 01:49
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Flash Gordon Ramsay posted:I’ve never had an American wagyu anything that was any better than a usda prime cut. Now if you’re getting A5 Japanese wagyu or something that’s a different beast, but American wagyu is sort of disappointing in my experience. This was my experience with an American wagyu chuck roast I found at Costco.
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Apr 11, 2022 03:41
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Flash Gordon Ramsay posted:I’ve never had an American wagyu anything that was any better than a usda prime cut. Now if you’re getting A5 Japanese wagyu or something that’s a different beast, but American wagyu is sort of disappointing in my experience. I can get snake river farms American wagyu strips locally for like $8/lb more than prime. They’re like Super Prime. Not A5 or close, but much better marbled than the usual prime I can get.
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Apr 11, 2022 05:39
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poo poo, for some reason Publix has turkeys on sale right now. 99c/lb isn't exactly Thanksgiving prices, but that's a lot better than it normally is. I'll pick up a couple to stuff in my freezer and eventually smoke at $20/bird.
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Apr 11, 2022 05:43
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BaronVonVaderham posted:poo poo, for some reason Publix has turkeys on sale right now. 99c/lb isn't exactly Thanksgiving prices, but that's a lot better than it normally is. I'll pick up a couple to stuff in my freezer and eventually smoke at $20/bird. Likely on sale for Easter.
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Apr 11, 2022 13:34
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Dango Bango posted:Likely on sale for Easter. I forgot that was happening, but is that really a turkey holiday? I never really associated those two things together.
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Apr 11, 2022 16:59
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BaronVonVaderham posted:I forgot that was happening, but is that really a turkey holiday? I never really associated those two things together. No its a ham holiday. Its actually not a food holiday at all, but if the food industry can make it one they will. I'm sure the poultry market would love another holiday where serving a bird became a societal norm. I have two turkeys frozen from post Thanksgiving clearance. 10 pound organic ones, not salted, absolutely perfect for smoking and was like $0.50/lb. I was thinking about doing a thanksgiving in summer party with them and do them roughly 6 months from Thanksgiving.
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Apr 11, 2022 17:29
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Thoughts/experiences on smoking vegetables? I've been asked to provide a "vegetable plate" for Easter this coming weekend and I'll be damned if I'm just going to slop some crudite on a platter and call it a day.
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Apr 11, 2022 17:38
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um excuse me posted:No its a ham holiday. Its actually not a food holiday at all, but if the food industry can make it one they will. I'm sure the poultry market would love another holiday where serving a bird became a societal norm. I just used my last turkey recently, so that's why the sale got me excited: time to stuff the freezer with cheap turkeys again Bo-Pepper posted:Thoughts/experiences on smoking vegetables? I haven't done many veggies, mostly adding potatoes and stuff on the side of whatever meat I'm doing and they come out great. I did a pineapple once, as well.
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Apr 11, 2022 17:41
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Bo-Pepper posted:Thoughts/experiences on smoking vegetables? I wouldn’t. If someone asked for a veggie plate I doubt they expect or want that. Remember, friends, not everything has to be smoked.
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Apr 11, 2022 17:49
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Bo-Pepper posted:Thoughts/experiences on smoking vegetables? Veggies don't take well to a ton of smoke or low heat which is why they're most commonly seared on a grill instead. I'd personally make a succotash. I love this recipe, just adapt it for grill use: https://www.allrecipes.com/recipe/237476/chef-johns-succotash/ Alternatively you could do some Boston baked beans, but that probably not what the host meant by vegetable. This recipe does take smoke well: https://amazingribs.com/tested-recipes-beans-recipes-simple-boston-baked-beans-recipe/
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Apr 11, 2022 17:51
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