|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-09-2013, 07:24 AM | #31 | |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
|
Quote:
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
|
|
01-09-2013, 07:30 AM | #32 |
is One Chatty Farker
Join Date: 08-29-11
Location: Shawnee Ks
Name/Nickname : Barry
|
The place I am talking about is Steve's Meat market in Desoto. No far from me. I was quoted 2.49 a pound a while back...and they said they usually had them depending how many I wanted.
__________________
WSW 22..Weber Performer..IQ110..Maverick ET732 |
|
01-09-2013, 07:47 AM | #33 |
Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
|
I tried making burnt ends but I put too much brisket drippings in the pan so they came out a little greasy....flavor and texture was good just too greasy. Still working on em.
__________________
I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen |
|
01-09-2013, 08:07 AM | #34 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
|
I like making burnt ends (or fake burnt ends, I guess). I actually like the flat quite a bit. I've never really sliced the point and ate that (although I find myself picking at it quite a bit, as does my wife, when prepping the point for burnt ends).
__________________
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
|
01-09-2013, 08:54 AM | #35 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
|
Quote:
BBQ is cheap cuts elevated by the process. Find out what is cheap in your area and throw it on. |
|
|
01-09-2013, 09:03 AM | #36 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
|
Isn't point the entire reason for brisket? I loooooove me some fatty beef. Doesn't matter whether it's cubed or sliced, I'd rather have point than almost anything else on the cow.
__________________
. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
|
Thanks from:---> |
01-09-2013, 11:06 AM | #37 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
EDIT - I checked prices today when I was at Sam's.... whole choice angus briskets were up to $2.48 lb.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
Last edited by thirdeye; 01-09-2013 at 03:16 PM.. |
|
|
01-09-2013, 12:24 PM | #38 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Quote:
Da brother's got a POINT. .......sorry.... But I have to say......there ain't NOTHIN wrong with that flat meat either. I can't see discarding of it in any way other than eating it just after slicing or putting the slices on sammiches the next day, which is how the 17 lb packer that I made on NYE got DESTROYED by my family (after I removed the point for chili meat). I mean, do whatcha wont y'all, but in my book, not thoroughly enjoying brisket in any form is a little .
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
|
Thanks from:---> |
01-10-2013, 07:14 PM | #39 |
On the road to being a farker
Join Date: 02-24-08
Location: Loganville, GA
|
My wife watched the last Pitmasters show and now has a jones for burnt ends... I went to the store (2 actually) and an 11 pound whole brisket (the only one in the store) was $55. I can't justify that. Can 'faux' burnt ends be made from something else? Perhaps chuck roast?
8was going for $55. As much as I'd like to do it I cannot justify
__________________
----- 18.5" WSM 22.5 WSM And a nice propane grill that gets very little use anymore... |
|
01-10-2013, 08:03 PM | #40 | |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
|
Quote:
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
|
|
01-10-2013, 08:30 PM | #41 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
|
Love the burnt ends, so I sacrifice.
__________________
BWS Fatboy |
|
|
|