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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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08-29-2013, 05:22 PM | #16 |
Full Fledged Farker
Join Date: 09-21-10
Location: Berks County, PA
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As someone who is looking into brisket options....THANKS for the heads up!
I can get the cuts in choice packers...don't need to pay more for them.
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Backwoods Gator UDS LBGE Weber Kettle MiniBGE PsychedelicSmokeBBQ.com Berks County, PA Follow us on Twitter @PsychSmokeBBQ 'Like' us on Facebook! |
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08-29-2013, 05:27 PM | #17 |
Babbling Farker
Join Date: 02-27-07
Location: Northern VA
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I've forwarded this thread to the powers that be at Creekstone. I'll post any response I get.
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Aporkalypse Now Competition BBQ team Thanks to our sponsors: Wusthof Trident USA, Creekstone Farms, Myron Mixon Smokers & The BBQ Guru MABA 2014 Team of the Year Spicewine Tandem - "The Beast", 2 Vulcan V33's & 1 V9 Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24, Super Stealth Mode black & Night Vision Red Thermopens ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289 |
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08-29-2013, 07:04 PM | #19 | |
On the road to being a farker
Join Date: 06-10-12
Location: Chicago
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08-29-2013, 07:23 PM | #20 | |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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I Sent an email this morning and have not had a response . I have had good luck in past years with this product but this year its been tuff.I bought a case that was huge and had a 22# one in there that had almost 7# of fat on it and I don't trim very tite. Also one other that was a nice one rest were 13 # . We don't compete much 8-9 times a year but have done well. FWIW we did have a top ten in Brisket at the Jack last year with Creekstone .
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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08-29-2013, 07:25 PM | #21 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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Podge ,I have used those also but the last one I got that way wasn't much better either Lots of extra fat .
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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Thanks from:---> |
08-29-2013, 07:27 PM | #22 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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We use UW Provisions in Madison.The Manager there is a CBJ and is trying to help the comp folks .
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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08-29-2013, 10:03 PM | #23 |
Knows what a fatty is.
Join Date: 08-30-09
Location: Appleton, WI
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Niemuth's Southside Market in Appleton.
I emailed creekstone asking if I could expect the same quality picking them up locally vs. buying online a few weeks ago and was told for a comp order online because they have different criteria for those. Besides the gashes and small size the quality of the local ones was great...good eating and much cheaper than online.
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Team Smoke Infusion |
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08-30-2013, 06:39 AM | #24 |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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I have only had a problem a couple of times and they have always sent me out a new one that day, but I order direct from them online.
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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08-30-2013, 07:19 AM | #25 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Ours are ordered into a meat distributor in the eastern market in detroit . Have had slices in pretty much all of them but have been able to work around them.
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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08-30-2013, 08:26 AM | #26 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
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I guess the part that upsets me about this stuff is that its rated as prime which I know is the carcass grade on the animal.But we are paying a premium for that grade and really should get that representative piece. I cook a lot of these for friends and partys ,work functions etc.Bet I have cooked 100 briskets this year . 98% have been CF primes.This weekend I will be cooking something else due to this issue as I couldn't get down to Madison for more .
Good luck to every one competing this weekend .
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Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
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08-30-2013, 09:46 AM | #27 |
Knows what a fatty is.
Join Date: 08-30-09
Location: Appleton, WI
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Yeah I agree completely and would not be so understanding if I had ordered mine online. It seems they need to hire some guys that take pride in their work!!
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Team Smoke Infusion |
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08-30-2013, 01:50 PM | #28 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Been thinking about that gash. If they remove the brisket with the quarter hanging... They need to look for a short guy. They may need to lower it or get him something to stand on.
If you use the knife to steady yourself....... Okay, it could be an alky or someone who does not care, but it seems systematic, not random. Really doubt that it is only carelessness. |
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08-30-2013, 01:57 PM | #29 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It has to do with when they are cutting the chuck off of the hanging carcass, the stroke of the knife, if you are really interested in maximizing the chuck, drags across the brisket in that spot where all briskets have that slice. The chuck is cut to be maximized, especially now that the chuck tender and under-blade cuts are selling at a premium.
It doesn't have to be, but, briskets are still an afterthought to the market.
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Thanks from:---> |
08-30-2013, 02:16 PM | #30 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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I trimmed a CAB last night that had a 3" long through cut in the 'thin' end of the flat. It actually just missed the turn-in portion, but all the way through? On a side note, the brisket had great flexibility in the cryovac.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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