Sunday Stockup Ver 9/18

[Stingerhook]

How about some burnt ends and wings
Picked up one of these for $1.99 a pound

Most of it got turned into this yesterday for the freezer

Did save a chunk for the smoker rubbed up with "Bu-cee's Texas Round Up"

Burnt ends are done

Put some wings in a teriyaki marinade for a soak

While they were on the 18" the rain began, Nellie forgot to tell me the patio umbrella was broke. Improvise time

And the wings are done

Thanks for looking

 

[Kyle Hasty]

Those wings! Beautiful! Whole cook looks great.

 

[bowhnter]

Nice price on the brisket and the burnt ends look great!

 

[ronbrad62]

Perfecto on everything! I know you cook ahead for the week, but I don't know how long that would last in my fridge. I'm not a midnight snacker by any means, but that would change things.

 

[kevinstaggs]

Any fights over the burnt ends?

 

[Stingerhook]

Any fights over the burnt ends?

Not really, although Nellie is in the penalty box for not telling me about the umbrella.

 

[jzadski]

Two of my absolute favorites. I would be a hurting puppy if I had those in front of me. Meat sweats for sure

 

[TravelingJ]

I like that Bucees rub. Previously they had a 'rib rub' that I really liked on grilled pork chops. It seemed to go away, so i've been using that BBQ rub on them, and still loving it.

 

[4ever3]

Now THATS a stock up!!!

 

[Al Czervik]

Great work, Marty... I'm sure the wangs and ends were killer!

 

[Robert]

Food luck stellar as always Marty. But those burnt ends look spectacular.

I like that Bucees rub. Previously they had a 'rib rub' that I really liked on grilled pork chops. It seemed to go away, so i've been using that BBQ rub on them, and still loving it.

So this is a question for both Marty and Justin concerning the Buc-ees rub.


First for Justin: The rib rub... was it savory or sweet? How is the substitute compared the the rib rub? Research shows label of the rib rub ingredients list being savory and the new rub being sugar forward.


For Marty: If the rub was sweet, how did it work with the burnt ends?


Thanks,


Robert

 

[Stingerhook]

Food luck stellar as always Marty. But those burnt ends look spectacular.






So this is a question for both Marty and Justin concerning the Buc-ees rub.


First for Justin: The rib rub... was it savory or sweet? How is the substitute compared the the rib rub? Research shows label of the rib rub ingredients list being savory and the new rub being sugar forward.


For Marty: If the rub was sweet, how did it work with the burnt ends?


Thanks,


Robert

Wasn't sweet at all and there was the slightest touch of heat.

 

[Fooball]

Great stock up as usual.

You're killin me with that $1.99 brisket. I've never even seen a whole brisket in my Winn-Dixie and we are in the same state.

It's not in my ad circular either. Still $3.99 or bust everywhere here.

Great looking food Marty. I've got some Asian heat wing sauce I'm going to try my next wing cook thanks to your pic above.

 

[Big George's BBQ]

Nicely done Dolphins did well too

 

[TravelingJ]

Wasn't sweet at all and there was the slightest touch of heat.

That's how I remember the rib rub as well.

 

[MarkMad53]

Great job Marty.