Ridgecrest, CA
Quoted from RyanStl:$10.99/lb for Walmart packer sucks. Are all the meats there that pricey?
The 10.99 lb usda choice is from Albertsons. Walmart photo is a Smith brand for $3.96 lb
(Topic ID: 292213)
Picked up a 17lb prime brisket from cost co last night. Plan to rub Thursday night, put on the Big Joe Friday night for an overnight smoke. I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210. Expect I'll pull it sometime Saturday, slowly bring the temp down wrapped in a cooler. After 4-5 hours in the cooler I'll move it to the frig to rest overnight, then reheat in the oven before the big game Sunday! Go Chiefs!
Quoted from JustEverett:Picked up a 17lb prime brisket from cost co last night. Plan to rub Thursday night, put on the Big Joe Friday night for an overnight smoke. I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210. Expect I'll pull it sometime Saturday, slowly bring the temp down wrapped in a cooler. After 4-5 hours in the cooler I'll move it to the frig to rest overnight, then reheat in the oven before the big game Sunday! Go Chiefs!
Normally I’d say screw the Chiefs, but given the Eagles got an easy pass by defeating my 49ers I have to route for AFC.
Hoping the injuries for Kelcey and Mahomes does not affect the game. If MVS shows up again it’s trouble.
That Brisket should be super tender!!!
Quoted from JustEverett:I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210.
Last time on my big Joe I used a tinfoil boat instead of my normal butcher paper and the double indirect method smoking dad uses on YouTube, worked great.
Quoted from zermeno68:Normally I’d say screw the Chiefs, but given the Eagles got an easy pass by defeating my 49ers I have to route for AFC.
Hoping the injuries for Kelcey and Mahomes does not affect the game. If MVS shows up again it’s trouble.
That Brisket should be super tender!!!
Hoping the same on the injury front! They were looking pretty banged up in the AFC championship game. These prime briskets from cost co are the best. Tried buying at a local meat market for a while but everything was choice or select. Plus the price is unbeatable.
Quoted from RVH:Last time on my big Joe I used a tinfoil boat instead of my normal butcher paper and the double indirect method smoking dad uses on YouTube, worked great.
That guy definitely knows how to run a joe. I'm still trying to figure out my go-to method, but the last few I've done like this and had excellent results.
Quoted from zermeno68:The 10.99 lb usda choice is from Albertsons. Walmart photo is a Smith brand for $3.96 lb
Should have rephrased, $10.99/lb for full packer just suck in general. Guess it could be eggs.
This picture was of leftovers reheated tonight from Saturday. I did lamb ribs, but prepped them normal with BBQ rub. I've done these before, but with Mediterranean spices, but my family always complained despite me liking a lot. This time they didn't say anything about them being different. Goodside is they enjoyed the ribs, but the downside is I get less to myself.
Sana'a
Quoted from Viggin900:I thought I would put this out there. Around here butcher paper is hard to find and not in the grocery. Ace hardware carries it, but its expensive and a huge roll.
Walmart sells it around here.
Small rolls where the aluminum foil is stocked, giant rolls in the BBQ accessories section
74bb3b33-f330-49ee-9864-4cdde6518ffa.bf3a89e75b48a792970dd1335b185347.jpg
22 in. HD Series Charcoal Kamado Grill in Red, 50% off $375
DO NOT call the store like an idiot! ( the employees will see the price and tell you out of stock, then sell it themselves on craigslist)
If briskseek shows CLEARANCE at your local store, then go get it:
https://brickseek.com/home-depot-inventory-checker/?sku=306899776
Screenshot 2023-02-11 at 20-04-46 Home Depot Kamodo Grill Smoker half off clearance in store only $375.00 (resized).pngQuoted from DavidCPA:TriTip and jerky
[quoted image]
Curious about the jerky! Instructions/recipe you could share??
Quoted from JustEverett:Picked up a 17lb prime brisket from cost co last night. Plan to rub Thursday night, put on the Big Joe Friday night for an overnight smoke. I typically pull at 160 degrees and wrap in butcher paper, then put it back on until it gets to 200-210. Expect I'll pull it sometime Saturday, slowly bring the temp down wrapped in a cooler. After 4-5 hours in the cooler I'll move it to the frig to rest overnight, then reheat in the oven before the big game Sunday! Go Chiefs!
This turned out pretty good. A lady I’ve never met told me “you cook brisket like an old Jewish woman.” Forgot to take any pics of it after I cut it up, but it was fork tender.
C89F6F3D-D0D1-4959-812D-FA9B45A0082A (resized).jpegQuoted from JustEverett:This turned out pretty good. A lady I’ve never met told me “you cook brisket like an old Jewish woman.” Forgot to take any pics of it after I cut it up, but it was fork tender.
[quoted image]
Sounds like a compliment to me. That looks delicious!
Later today I'm starting a quest for pulled beef. I got a 3.15lb chuck roast that caught my eye. Going to double rub it, throw it in some smoke for a few hours, then in a beef broth sauna for a bit, then pull it by hand. My son and I aren't too big into slaw, so I'm going to mix the beef with some of the juices, put it on toasted brioche buns, and maybe a slice or two of muenster to make a spin on a steak and cheese.
Pics will follow later.
Quoted from Yoko2una:Later today I'm starting a quest for pulled beef. I got a 3.15lb chuck roast that caught my eye. Going to double rub it, throw it in some smoke for a few hours, then in a beef broth sauna for a bit, then pull it by hand. My son and I aren't too big into slaw, so I'm going to mix the beef with some of the juices, put it on toasted brioche buns, and maybe a slice or two of muenster to make a spin on a steak and cheese.
Pics will follow later.
IMO, slaw only pairs good with pulled pork. I would not put it on a beef sandwhich.
Good for you doing a chuck roast. I've done roasts for years and years and they BBQ really well.
By beef sauna, do yo mean wrapped? Also, juices should always be returned back into the meat, so good move.
I’d like to see Impossible meats try to duplicate this.
I like the idea of alternative food source as an experiment, but you cannot replace what’s presented here.
0316D843-48F8-4CD7-A67D-E02CAF29CB33 (resized).jpeg1AAD9CA9-2D4F-4F07-A8CA-8288DA02CB60 (resized).jpeg40C40B2D-4CC4-412C-8414-4423E82F8204 (resized).jpeg499FCE52-69E7-466D-A105-1474CCB4C303 (resized).jpeg5675AA5A-1B92-4185-8C05-B5784F487E7A (resized).jpegA8C97A64-F4AD-40E4-AD80-80A5041AC7BE (resized).jpegEA254827-1B8A-4623-9728-69585715A50C (resized).jpegEEF59FF6-4345-4C27-94F8-09C75D8ABEB3 (resized).jpegMy oldest daughter is a vegetarian and she decided that young. However, she's never asked for the food to look exactly like meat. Only exception is she likes the vegie hot dogs and chicken nuggets, which serves the same form and function of a normal. IMO, the hot dog ones are terrible, but she likes it. She has no problem with any of the tofu based stuff.
I've been finding Beyond Meats ground beef on sale and have used that to make burgers. I've always done black bean for her before, but even thought eh beyond meat taste like meat she likes it. It's seriously really close to the point where if I cook it with my other burgers on the grill I have to really keep an eye on where everything is. It's really, really close to the real deal.
With that said, she eats beans and avacodos are good subs for protein. She tried Vegan for a hot second and that didn't last long as cheese is hard to give up.
I dont mind vegan or vegetarian but all those "meat like" alternatives are just filled with ultra processed CRAP.
Quoted from vid1900:Fake meat sales are down 15%.
Who wants to pay double the cost for an inferior product that still fills the pockets of Big Farm?
not me
They just do not taste or chew right. I doubt the vegan meats will ever be "the thing." My money is on meat sheets and 3D printed cultured meat in the future.
Quoted from vid1900:https://imgur.io/gallery/OPth8Id
Anyone ever seen anything more tender than this?
no,delicious
Quoted from vid1900:https://imgur.io/gallery/OPth8Id
Anyone ever seen anything more tender than this?
I dont know. I really enjoy using the teeth I got left atleast alittle. That is abit too close to meat porridge IMO. YMMV
2 weeks later
Looks like most bathtubs at HD hold 47 gallons.before they hit the overflow vent.
A 200 pound person would displace ~24 gallons of water (or maybe say, two 100 pound chicks).
So you might fill 23 gallons of sauce to take a bath in it.
If there are 68 gallons in this drum, you might get ~3 baths worth.
Quoted from vid1900:Looks like most bathtubs at HD hold 47 gallons.before they hit the overflow vent.
A 200 pound person would displace ~24 gallons of water (or maybe say, two 100 pound chicks).
So you might fill 23 gallons of sauce to take a bath in it.
If there are 68 gallons in this drum, you might get ~3 baths worth.
Maybe switch the Chipotle one for Honey BBQ in this case.Prevent Fire in the you know what
1 week later
Quoted from vid1900:Looks like most bathtubs at HD hold 47 gallons.before they hit the overflow vent.
A 200 pound person would displace ~24 gallons of water (or maybe say, two 100 pound chicks).
So you might fill 23 gallons of sauce to take a bath in it.
If there are 68 gallons in this drum, you might get ~3 baths worth.
Now that's a party!
First time doing spatchcock on Sunday and it came out excellent. Moist, skin cooked to perfection and family all loved it.
Daughter stated she wants turkey cooked this way every Thanksgiving.
Before and after pictures. Used only salt for seasoning and it was great. Thanks for the info on cooking a bird this way.
0319231435 (resized).jpg0319231655 (resized).jpgQuoted from loren3233:First time doing spatchcock on Sunday and it came out excellent. Moist, skin cooked to perfection and family all loved it.
Daughter stated she wants turkey cooked this way every Thanksgiving.
Before and after pictures. Used only salt for seasoning and it was great. Thanks for the info on cooking a bird this way.
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Looks great. Also nice to separate the skin a bit from the back and smear/spread herb butter under the skin.
Quoted from Bax1:Got me a new toy. Didn’t smoke today but super impressed with this thing so far
[quoted image][quoted image]
How much was that bad boy?
Is that "blue box" mac and cheese?!?
Quoted from Jazman:How much was that bad boy?
Is that "blue box" mac and cheese?!?
So they were 700 at walmart but I happened to find one sitting in the corner on clearance for 249. And yes that was blue box mac n cheese lol wife loves it and its easy to make on a work night.
Quoted from Jazman:How much was that bad boy?
I'd use Brickseek to check all the walmart around you, for any remaining clearance grills, because they are still in stock and $249 around me
https://brickseek.com/walmart-inventory-checker/?sku=942374130
Screenshot 2023-03-23 at 14-42-06 Masterbuilt Gravity Series 800 Digital Charcoal Griddle Grill Smoker in Black - Walmart InventReply
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