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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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09-28-2013, 07:26 PM
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#16 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I am all in!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-28-2013, 08:09 PM
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#17 |
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Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Here is the stripped down half plate. 2 hours smoke--1 hour crutch--15 minute sear and sauce. This half plate was slightly dry even with much mopping. I would drop it to a 205 degree cook and keep everything else the same. Maybe a little salty but for taking a brisket rub and mop and trying to punch it up I am happy. I wouldn't call this half a 10 but it certainly wasn't a fail.
When the meaty half is done the pron will come.... |
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09-28-2013, 08:14 PM
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#18 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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I would love to gnaw on one of those right about now.
 I've never had bison - how does this compare to beef as far as taste, texture, etc. are concerned?
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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09-28-2013, 08:29 PM
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#19 | |
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Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Quote:
Come on over! I drink regular Bud!! Finer grain than beef. Taste is very similar. Very silky bite. There is no "that's a little gamey". Definitely a leaner meat. Don't be afraid of an oil based mop and use oil as a pre rub rather than say a mustard slather. I got more shrinkage than I expected but without the dryness. I would run closer to 200 than 240 next time----and there will be a next time after this. I still have some learning to do but am quite pleased for a first attempt at the great American meat beast...... |
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09-28-2013, 08:33 PM
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#20 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Looks good!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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09-28-2013, 08:38 PM
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#21 |
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On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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Absolutely AWESOME! I eat about 9 buffalos to every cow out here as it's easy to find, but I have never seen buffalo ribs! I am going to have to call Olivers in the city and see if I can get some of these. Now I know who'll I'll be asking for cooking advice! Thanks for tutorial man!
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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09-28-2013, 09:45 PM
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#22 |
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Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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....and here is the half plate I left pretty much intact. 2 hours smoke--2 hours wrapped--20 minutes to sauce and sear. I am still amazed at the amount of shrinkage but they still came out quite moist and tender. These puppies are so rich. I am glad I saw that cucumber at the store and had the wife whip up a pickled cuke salad to counter the heavy meat. This was my first time smoking buff rather than just grilling. I have a short list of changes for the next time but am more than ready to do this cut again. The appearance/plating obviously needs some work but that wasn't high on my priority list.
I want to thank everyone for the encouragement. I actually lost sleep last night over this cook. Never again to fear the beast!!!! |
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09-28-2013, 09:50 PM
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#23 |
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is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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well both look incredible!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-28-2013, 11:41 PM
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#24 |
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Quintessential Chatty Farker
  Join Date: 08-23-13
Location: In the woods
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They both look great.
Thanks for the write up and also the flavor texture profiles
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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09-29-2013, 12:58 AM
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#25 |
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is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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looks great! love the smoke ring on the first set almost penetrating all the way.
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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09-29-2013, 09:36 AM
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#26 |
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Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Thanks for all the positive comments guys. Like I said, I will lower my temp to around 205-210 next time but other than that I was pretty pleased with the outcome. I used oak for an hour and a half then hickory for the last half hour of smoke. I really liked the profile that combo gave.
Hmmm I wonder how much a buff brisket weighs? On to the next cook boys....... |
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09-30-2013, 08:40 AM
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#27 |
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somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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GREAT JOB. Man, those are purty.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-30-2013, 08:44 AM
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#28 |
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somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Look tasty!
Interested in the pickled cucumber salad...care to share the recipe? Wife loves cucumber but I'm not much of a fan of raw cucumbers. A pickled cucumber sald might be a good compromise. ;)
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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09-30-2013, 04:55 PM
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#29 | |
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is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Quote:
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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09-30-2013, 05:48 PM
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#30 | |
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Got Wood.
Join Date: 08-03-13
Location: Paso Robles, CA
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Quote:
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