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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.


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Old 05-25-2019, 06:24 PM   #16
Mikhail
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I'll bring a wine that will go well with it.
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Old 05-25-2019, 06:28 PM   #17
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I'll bring a wine that will go well with it.
Do you have a wine old enough to pair well? We might have to wait till they thaw out some cavemen with a jug of 50,000 year old fermented fruit to truley experience the meal.
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Old 05-25-2019, 06:31 PM   #18
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Actually I do have some over 40 year old ones. Might not be quite as old as the mammoth, but 10,000 BC was not a very good vintage anyway.
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Old 05-25-2019, 06:35 PM   #19
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Actually I do have some over 40 year old ones. Might not be quite as old as the mammoth, but 10,000 BC was not a very good vintage anyway.
Imagine the fruits they might have had back then that are now extinct? A grape we don't even know exist today.
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Old 05-25-2019, 08:06 PM   #20
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I wish I had the kind of money to drop that much on a hunk of meat and completely forget about it.

I agree, if I bought a $120 hunk of meat, I would think about it every day....
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Old 05-25-2019, 08:13 PM   #21
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I agree, if I bought a $120 hunk of meat, I would think about it every day....
I forget about $60 briskets for months/years, but theres no reason to think about a cryovac hunk of meat. They will keep for ever if deep froze. I have meat in my deep freezer since 2014, it still looks the same as the day i froze it. It amazes me the lack of knowledge with some of the vets on this site.
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Old 05-25-2019, 08:54 PM   #22
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I forget about $60 briskets for months/years, but theres no reason to think about a cryovac hunk of meat. They will keep for ever if deep froze. I have meat in my deep freezer since 2014, it still looks the same as the day i froze it. It amazes me the lack of knowledge with some of the vets on this site.
Almost as amazing as the ignorant and inflammatory comments some newer "members" make.
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Old 05-25-2019, 09:20 PM   #23
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I've never seen a $120 pork butt. I have cooked butts and briskets that were lost for 2-3 years.

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Old 05-25-2019, 09:27 PM   #24
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Almost as amazing as the ignorant and inflammatory comments some newer "members" make.
To be fair, there is a lot of vets that make ignorant, and inflammatory comments. They just dont post as often, or use alt accounts. I personally have been a lurker on this site since 2010 before i made an account in 2018.
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Old 05-25-2019, 10:07 PM   #25
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I've never seen a $120 pork butt. I have cooked butts and briskets that were lost for 2-3 years.

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This guy is a doctor, but he’s definitely a novice when it comes to smoking and grilling and all things culinary in general which is somewhat ironic because his brother is a chef and owner of a nice restaurant.
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Old 05-25-2019, 10:25 PM   #26
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This guy is a doctor, but he’s definitely a novice when it comes to smoking and grilling and all things culinary in general which is somewhat ironic because his brother is a chef and owner of a nice restaurant.
Must not be a nice brother if he couldn't get him a better deal on that hunk of meat.
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Old 05-26-2019, 06:13 AM   #27
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You can talk about a man's meat, but not his family That's too personal.
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Old 05-26-2019, 08:02 AM   #28
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Enough BS - How are you going to cook that hunk of meat?
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Old 05-26-2019, 08:32 AM   #29
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I get an Angus beefer every year from our cattle partnership. Luckily I get to pick the one I want and usually end up picking a lighter weight heifer. I dry age the nicer primals and they sometimes migrate to the bottom of my freezers. Never done a side by side comparison but when I find one it always tastes fine to me.

And I agree Paul, enough BS.
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Old 05-26-2019, 08:46 AM   #30
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Enough BS - How are you going to cook that hunk of meat?
It's going on the Memphis elite @250 to an internal temp of about 125 w/ a simple rub (probably SPOGOS) and then will come off and rest while the Memphis gets up to ~600 for a good sear after a garlic butter herb compound has been applied. Will spend about 10 mins on the cooker for a nice crust to form and then off! Looking forward to tasting it!
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