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I had some food from this "red hot and blue" place... And it succkked like it was kind of acrid tasting. The best way I could describe it as 'the way marb lights tasted when I had s cold' (from back when I was trying to make smoked people lungs). I dunno how or if they smoked their meat but it was totally over like an Ikea dresser or something.
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Oct 20, 2019 01:20
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Urban BBQ is where it's at Has anyone ever tried smoking apples? I threw some on today after the brisket came off just for the hell of it. Served em up with maple syrup, Saigon cinnamon, almond flour and a little scoop of vanilla ice cream. Absolutely god damned incredible.
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Oct 20, 2019 01:48
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^^sounds interesting haven't ever considered smoking fruit how do I go about ordering the kick rear end beef ribs that I had at the incredible BBQ place I had in Austin? I'm in Seattle and have no idea what to ask for at the few limited butchers in the area. I want those beefy
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Oct 20, 2019 04:11
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tater_salad posted:I had some food from this "red hot and blue" place... And it succkked like it was kind of acrid tasting. The best way I could describe it as 'the way marb lights tasted when I had s cold' (from back when I was trying to make smoked people lungs). That's weird, cause there was a place in Texas called Red Hot and Blue that was really great. Although I will say the last time I ate there was probably a decade ago.
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Oct 20, 2019 04:53
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It's a chain. Ate there maybe 15 years ago, and really was not impressed. After 15 years in/around Austin, maybe I was spoiled. Been in Virginia for quite a while, and it's a brisket desert. When you can find brisket it's usually dry and/or flavorless. There's a fantastic place in Richmond that has really good brisket, and just today found one in Norfolk that was also good. Stanley's from Tyler came up to a local brewery today bringing their own smokers, wood and meats. I really wanted to go, but the line was around the block. Luckily found the one decent place around here right after.
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Oct 20, 2019 06:45
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Stubear St. Pierre posted:Urban BBQ is where it's at I'm grooving on everything but the almond flour. I just can't seeing how that fits in.
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Oct 20, 2019 11:32
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Internet Explorer posted:That's weird, cause there was a place in Texas called Red Hot and Blue that was really great. Although I will say the last time I ate there was probably a decade ago. This was Williamsburg VA, twasnt very good.
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Oct 20, 2019 12:57
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Canuckistan posted:I'm grooving on everything but the almond flour. I just can't seeing how that fits in. Almond "flour" is nothing like real flour, it's just coarsely crushed up almonds; it adds some of the same dryness/texture you'd get from making a proper crumble or a pie crust
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Oct 20, 2019 13:15
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tater_salad posted:This was Williamsburg VA, twasnt very good. If you're in Williamsburg go to Pierce's
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Oct 20, 2019 14:36
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MrUnderbridge posted:There's a fantastic place in Richmond that has really good brisket, and just today found one in Norfolk that was also good. What place in Norfolk if you don’t mind me asking? I’ve been here my entire life and the area is saturated with bbq places and most of them are not very good. Especially when it comes to brisket, like you said.
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Oct 20, 2019 14:44
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Stubear St. Pierre posted:Almond "flour" is nothing like real flour, it's just coarsely crushed up almonds; it adds some of the same dryness/texture you'd get from making a proper crumble or a pie crust I've used a combo of almond flour and crushed pecans to make a cheesecake crust, and it works great. I'm just not seeing how you used it here. Did you pre-bake it to give it a crunch for a crumble?
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Oct 20, 2019 14:51
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Redwood smoke shack on Manteo, just off 21st. Since that place in downtown Suffolk closed it's the best brisket I've had around here. Funny, the Red, White and Blue I ate at was the Williamsburg one. Smokey Bones isn't any better.
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Oct 20, 2019 15:36
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Canuckistan posted:I've used a combo of almond flour and crushed pecans to make a cheesecake crust, and it works great. I'm just not seeing how you used it here. Did you pre-bake it to give it a crunch for a crumble? Oh, yeah, it was prebaked with a little butter and cinnamon (full disclosure it was actually my girlfriend that prepared this portion of the meal)
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Oct 20, 2019 16:11
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Stubear St. Pierre posted:Oh, yeah, it was prebaked with a little butter and cinnamon (full disclosure it was actually my girlfriend that prepared this portion of the meal) STOLEN FOOD VALOR
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Oct 20, 2019 17:42
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Veritek83 posted:If you're in Williamsburg go to Pierce's Might try it,.right now 1/2 passed out at hotel after watching football because weather sucks bad today and heading home tomorrow am.
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Oct 20, 2019 22:54
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BraveUlysses posted:^^sounds interesting haven't ever considered smoking fruit It's pretty rare finding full long uncut beef ribs at stores, but beef short ribs should be everywhere and are indeed amazing BBQ. There's no difference really- Short ribs are just the full beef rib chopped in half.
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Oct 21, 2019 13:23
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Our grocery store frequently carries beef back ribs and they are amazing.   It basically tastes like a well marbled ribeye/prime rib, for a fraction of the cost.  We also discovered a restaurant supply store really close by that stocks brisket at 2.88$ a pound, I get the feeling we'll be going back often. I want to try making pastrami.
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Oct 21, 2019 18:11
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I think you can get full primals at Smart and Final not just Smart Foodservice if that makes your life easier.
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Oct 22, 2019 01:18
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You can order a 12 lbs wagyu straight from Japan rib section from Costco right now for 1000 bucks.
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Oct 22, 2019 04:48
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Errant Gin Monks posted:You can order a 12 lbs wagyu straight from Japan rib section from Costco right now for 1000 bucks. Yeah, but what grade wagyu?
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Oct 22, 2019 07:28
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DiggityDoink posted:Yeah, but what grade wagyu? A5
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Oct 22, 2019 16:09
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I think i'm just going to buy an A-Maz-N pellet tube instead of a new smoker and just use my propane grill for a while. I might call MES and see if i can just buy a new element without too much trouble. Propane grill + A-maz-n should get me where i need to go, even for poultry until i have enough time/space/money for an egg/traeger.
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Oct 22, 2019 16:39
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toplitzin posted:I think i'm just going to buy an A-Maz-N pellet tube instead of a new smoker and just use my propane grill for a while. MES are awesome to deal with, they'll know exactly what you need and the kit they send is top notch with instructions.
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Oct 22, 2019 19:29
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C-Bangin' it 
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toplitzin posted:I think i'm just going to buy an A-Maz-N pellet tube instead of a new smoker and just use my propane grill for a while. For my MES 40 the kit for the new element was $30 and took me just a few minutes to install. Only problem I had was one of the bolts was rusted and in a cramped spot that mad it hard to get out.
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Oct 23, 2019 14:24
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Chemmy posted:I think you can get full primals at Smart and Final not just Smart Foodservice if that makes your life easier. Why would you do this to me, I'm already out of freezer space. 
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Oct 23, 2019 17:24
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Also Costco business has them as well 
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Oct 23, 2019 17:28
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And while you are at Coscto you can buy a new bigger freezer just for meat!
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Oct 23, 2019 20:56
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Trastion posted:And while you are at Coscto you can buy a new bigger freezer just for meat! please don't give her ideas 
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Oct 24, 2019 16:58
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I've a full packer in my fridge right now almost fully defrosted, I'm planning on cooking it Saturday. First one so I've a few questions and was hoping more experienced folk could help critique the plan. I was initially gonna do a full packer on my Akorn, but after reading up on amazing ribs that'll like take up to 18 hours, I've decided to separate out the point and the flat, likely making burnt ends with the point, but maybe just doing them next to each other. I'll trim and then salt and inject it tomorrow (Friday) so it can rest overnight. I was planning on just using salt and black pepper, but if there are any rubs that are really better would love to hear. Projected start time is 6am so would get up before that to preheat the smoker etc. Would then crutch it in foil when it hits 150, then when it's 195-203 and tender to the fork, take it out and stick it in a cooler for an hour or so. Big questions are, does the injection really help? Is the different noticeable/better? Also around the full packer vs separating out, how much is that time of 18 hours accurate? If I had a electric smoker that could maintain temp without me I'd be happy to do it over night, but as temp control done by hand, I don't trust it without me watching/adjusting. Lastly water pan under the beef, I figure it's not a bad idea, but is there any advantage to using other liquid?
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Oct 25, 2019 07:11
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Carillon posted:
I'm not a brisket guy so I'll leave that to others more knowledgeable, but don't bother using anything put water in a water pan. It acts as a heat stabilizer and humidity source only.
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Oct 25, 2019 10:57
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Taking my dad to a bbq workshop tomorrow, run by one of the Aussie pros. Five hours of learning how to cook, plus tasting everything and ending with a giant meat platter. Gonna be good
X13Fen fucked around with this message at 18:46 on Oct 25, 2019 |
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Oct 25, 2019 12:52
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X13Fen posted:Taking my dad to a bbq workshop tomorrow, run by one of the Aussie pros. Five hours of learning how to cook, plus tasting reverting and ending with a giant meat platter. Gonna be good You are a good son.
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Oct 25, 2019 14:45
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Can one of y'all suggest a wifi enabled temperature regulator for a large Big Green Egg? I'd like to try smoking a turkey this year and having more control on airflow than what the factory vents provides seems like a good idea. I'd like one that can talk to a phone on a home wifi network so I can keep an eye on it without having to really babysit the egg.
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Nov 2, 2019 08:47
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Fireboard + Drive
toplitzin fucked around with this message at 17:27 on Nov 2, 2019 |
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Nov 2, 2019 12:20
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I got a Flameboss for cheap but would look into other options before committing. The web app is serviceable but the site tends to crash around Thanksgiving/Christmas.
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Nov 2, 2019 16:30
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tried out my multi-tier cooking system on my BGE, for some spares and a 12-13lb brisket (weight after trimming) also my shithead puppy was thirsting all day for this stuff, first when i was prepping it and then when i was serving it. 
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Nov 5, 2019 23:48
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BraveUlysses posted:tried out my multi-tier cooking system on my BGE, for some spares and a 12-13lb brisket (weight after trimming) Very nice! What's the temperature difference between the first and second layer? Is it pretty small?
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Nov 6, 2019 00:11
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i think it definitely gets a bit hotter up top unfortunately i got the egg going and threw everything in and ran out the door and the temp got a bit hot and i had to have my wife dial it back a bunch so it ended up being a hot/fast cook and one rack got overcooked a bit. brisket came out pretty good for no crutch and cooked in ~4-5 hours.
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Nov 6, 2019 00:35
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From the picture it looks like the multi tier cooking system is just you putting a grate on top of your pork shoulder
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Nov 6, 2019 01:11
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McSpankWich posted:From the picture it looks like the multi tier cooking system is just you putting a grate on top of your pork shoulder turn on your monitor
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Nov 6, 2019 17:17
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