Cooked some Food (pics)

G$ · 12-07-2009, 12:30 PM

Had a hankering for some Brisket. Cooked some food.

Seems Walmart doesn't have as many briskets as they used to. Picked up this little Choice beauty at Albertsons. Picture does not do it justice. Other than that it had a small point, it was a real nice piece of meat. Smallish, and would have been great for a competition brisket due to dimensions. Was also a deeper red than the photo shows. I injected it in package with Butchers and it sat in the fridge for about 6 hours.

I rubbed the brisket with with Texas BBQ Brisket Rub. The foreground is a 9 pound Pork Butt that received Salt, Pepper, a little sugar and some garlic powder. Not my normal Pork rub.

I also threw on some thighs. You can see the Plowboy's Bovine Bold. Todd provided these to the competitors in Sun City last month (a big shaker at that). I had never used any of his products, but when I tasted this Bovine Bold rub, I naturally thought "CHICKEN". Seriously, it tasted like it would be great for a bird so I wanted to give it a try. (I added some black Pepper)

I added some Hot links and the chicken later on.

That Chicken is glazed and just about ready. Looks like I was a little aggressive on my skin trimming. As I expected, the Bovine Bold on chicken, with my house glaze was a winner!

That Pork is coming off.

Brisket sliced. Good Stuff. One of my better efforts in recent memory. The pic makes the bark look soft, in reality was was pretty crispy even after resting a couple hours in the iGloo. Taste was good, and I almost nailed the texture perfectly. Almost.

GreasePig · 12-07-2009, 12:33 PM

Looks great! That would be enough food at my house to last a month! :)

Greendriver · 12-07-2009, 12:37 PM

everything looks good especially the brisket.

Smokey Al Gold · 12-07-2009, 12:40 PM

Looks really good

MemphisQ · 12-07-2009, 12:45 PM

Looks Great!

My wife's family raises our beef. We get half a beef twice a year. I try the briskets every time and have never been happy with what I produce. It always seems to be tough.

I know it isn't the meat. We get the most unbelievable beef you can imagine. Grain fed, pampered beef that is never stressed, and butchered by the Amish.

I will try again the next time we go to butchering.

My Pork is great! My grilling of beef is great. But my smoking of beef is at best; average. I guess you can tell I'm from Memphis and not Texas.

MemphisQ · 12-07-2009, 12:50 PM

I didn't know until I moved to the Ozarks that if your cow is stressed before butchering, like hard to load in the trailer and/or stressed at the butchers, the meat will be tough or tougher.

We keep our cows calm during the entire process. It is more than what type of cow, what the cow was fed, it also has to do with the attitude of the cow. Isn't that cool.

Midnight Smoke · 12-07-2009, 12:50 PM

Nice looking Q!

chambersuac · 12-07-2009, 04:25 PM

looks great from here.

Redheart · 12-07-2009, 05:29 PM

What a spread! Looks great ... all of it!

Rich Parker · 12-07-2009, 06:18 PM

Beautiful brisket!

I never thought about using the bold on chicken but I think I will now.

G$ · 12-07-2009, 08:34 PM

Quote:

Originally Posted by Rich Parker

Beautiful brisket!

I never thought about using the bold on chicken but I think I will now.

And after you do that, try it in your pinto beans with some leftover brisket, grilled onion, and Tapatio.

Vince RnQ · 12-07-2009, 10:13 PM

Good looking food, Mr. G$.

cowgirl · 12-07-2009, 11:21 PM

Mmmmm... everything looks fantastic!

Boat-n-BBQ · 12-07-2009, 11:39 PM

Way to fill a grill G$

RubThatButt · 12-08-2009, 06:59 AM

I could use two or three pieces of that bird right now. Nice!

12-07-2009, 12:30 PM	#1
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Cooked some Food (pics) Had a hankering for some Brisket. Cooked some food. Seems Walmart doesn't have as many briskets as they used to. Picked up this little Choice beauty at Albertsons. Picture does not do it justice. Other than that it had a small point, it was a real nice piece of meat. Smallish, and would have been great for a competition brisket due to dimensions. Was also a deeper red than the photo shows. I injected it in package with Butchers and it sat in the fridge for about 6 hours. I rubbed the brisket with with Texas BBQ Brisket Rub. The foreground is a 9 pound Pork Butt that received Salt, Pepper, a little sugar and some garlic powder. Not my normal Pork rub. I also threw on some thighs. You can see the Plowboy's Bovine Bold. Todd provided these to the competitors in Sun City last month (a big shaker at that). I had never used any of his products, but when I tasted this Bovine Bold rub, I naturally thought "CHICKEN". Seriously, it tasted like it would be great for a bird so I wanted to give it a try. (I added some black Pepper) I added some Hot links and the chicken later on. That Chicken is glazed and just about ready. Looks like I was a little aggressive on my skin trimming. As I expected, the Bovine Bold on chicken, with my house glaze was a winner! That Pork is coming off. Brisket sliced. Good Stuff. One of my better efforts in recent memory. The pic makes the bark look soft, in reality was was pretty crispy even after resting a couple hours in the iGloo. Taste was good, and I almost nailed the texture perfectly. Almost. Last edited by G$; 12-07-2009 at 12:49 PM..

12-07-2009, 12:33 PM	#2
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	Looks great! That would be enough food at my house to last a month! :) __________________ The beatings will continue until morale improves!

12-07-2009, 12:37 PM	#3
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	everything looks good especially the brisket. __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

12-07-2009, 12:40 PM	#4
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Looks really good __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

12-07-2009, 12:50 PM	#7
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nice looking Q! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-07-2009, 12:45 PM	#5
MemphisQ On the road to being a farker Join Date: 07-09-09 Location: Nixa, MO	Looks Great! My wife's family raises our beef. We get half a beef twice a year. I try the briskets every time and have never been happy with what I produce. It always seems to be tough. I know it isn't the meat. We get the most unbelievable beef you can imagine. Grain fed, pampered beef that is never stressed, and butchered by the Amish. I will try again the next time we go to butchering. My Pork is great! My grilling of beef is great. But my smoking of beef is at best; average. I guess you can tell I'm from Memphis and not Texas.

12-07-2009, 04:25 PM	#8
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	looks great from here. __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-07-2009, 05:29 PM	#9
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	What a spread! Looks great ... all of it! __________________ "Red" - Just Moved to Omaha!

12-07-2009, 06:18 PM	#10
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	Beautiful brisket! I never thought about using the bold on chicken but I think I will now. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

12-07-2009, 10:13 PM	#12
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	Good looking food, Mr. G$. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

12-07-2009, 11:21 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mmmmm... everything looks fantastic! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-07-2009, 11:39 PM	#14
Boat-n-BBQ Full Fledged Farker Join Date: 12-06-09 Location: Marietta, GA	Way to fill a grill G$ __________________ Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ

12-08-2009, 06:59 AM	#15
RubThatButt Full Fledged Farker Join Date: 07-14-09 Location: Indy	I could use two or three pieces of that bird right now. Nice!