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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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04-02-2013, 12:58 PM | #46 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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No doubt I luvz me some brisket. But I also luvs me some ribs (both beef and pork), pulled pork and chicken. Safe to say I like it all. LOL!
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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04-02-2013, 01:03 PM | #47 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Distiller's grains is a corn based by product from the production of ethanol. The laws may have changed in the past 5 or 6 years, but, as of 2006, the last year I paid attention, ethanol was required to be produced from around 90% corn sourced material. The fact that distiller's grain is not corn anymore, does not mean it is not corn based feed. And the cost of corn, at a commodity level is a factor in the cost of feed still.
BTW, corn based feed (formula) is only used in the final month or so of the steer's life. Most all beef in this country is raised on grass, at pasture. They are not put on formula until just before slaughter, as there is no premium if fattening a steer on pasture. The time in the feedlot is when formula is fed. I would venture that fuel costs far outweigh feed costs in bringing animals to market. And I still say, it is market demand that determines final costs at market, and regional variations in demand, such that tri-tip is much cheaper here than in, let's say, Memphis. This is because we eat a lot more tri-tip here. Brisket is cheaper in Texas, because everyone there eats brisket, until 3 years ago, pracitically nobody ate brisket in California, and it was hard to find brisket in any grocery store. Not true anymore.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from:---> |
04-02-2013, 01:23 PM | #48 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I also live in a state that was ravaged by drought in 2011. Ranchers are starting to stock up again, after being faced in 2011-2012 with the decision of selling off stock, or buying expensive hay to feed them. The Midwest had it's big drought last summer. Double whammy. Corn is generally only used in feed lots to fatten the cattle up right before final sale. On ranches, the preferred (cheapest) feed is grass growing naturally in the fields. And, corn is actually bad for cattle. They can eat it, if you pump them full of antibiotics. I know it's fun to blame government for things, but in this case, mother nature was the biggest culprit. CD |
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04-02-2013, 01:28 PM | #49 | |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Regarding the OP, I agree with you. Brisket is after all a "cheap cut" so it's kind of silly it costs so much. Like others said it's probably a supply and demand thing. Probably why I cook a lot of pork, and when I want beef I just pick up a nice chuckie.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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04-02-2013, 06:42 PM | #50 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Lol. Last year, when my smoking "career" began, and after reading so much here about the Glory of The Brisket and the "difficulty" of cooking it correctly, I decided, after several butt/picnic cooks, to hence set forth and try my hand at the Holy Grail Of Q....I had never even seen a brisket before (sheltered life i guess )...I can't remember what store I was in when I finally found the brisket. When I saw the price, I literally said, aloud, in front of other customers of all ages, are you "farking kidding me??!".
My personal economics will have to improve (or I'll have to emigrate to the Republic of Texas) before I fork over that kind of dough for a hunk of cow that I may render nearly inedible on the WSM. I guess I could thin the Weber kettle herd, but that would be like giving my own children away.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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04-02-2013, 06:46 PM | #51 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I am lucky I guess
I pay around the same price as ground beef, about $2.50 lb or so |
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