The BBQ and Smoking Thread

[Tony2]

Some favourites..........

Bacon wrapped shrimp, as well at Shrimp Brochette which is a jalapeño with a mac of jalapeño jack cheese, cream cheese, a shrimp then wrapped in Bacon.

Both were seasoned with Slap Yo Mama Cajun seasoning

[killramos]

^ Any good?

[Tony2]

Another favourite.............

Pork loin stuffed with sun dried tomatoes, spinach and feta cheese then wrapped in bacon

[Tony2]

Beef Short Ribs from Wholesale Club, they were actually pretty good...............

[Tony2]

My all time favourite is Prime Rib on the smoker, if really going all out i will do a mix of Sous Vide and Smoker.........

[Tony2]

Forgot Fatties, you can stuff with whatever but these ones are stuffed with pepperoni, mushrooms, mozzarella and tomato paste.........

[Tony2]

Ok last one, will quit flooding the site! lol

35 Pounds of Pork Butt / Puled Pork on a rainy day!..............

[Tony2]

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^ Any good?

Yes both are very good, though just the bacon wrapped shrimp were due to me running out of jalapeños, make them frequently for appetizers and people rant and rave over them

[dj_rice]

God damn bacon wrapped anything tasted good!!!!!!!

[Tony2]

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God damn bacon wrapped anything tasted good!!!!!!!

Lol you noticed the theme!

[cyra1ax]

Spotted at Crossiron Costco. There were a bunch around this weight, most expensive one was $80ish. No idea if it's store specific.

[phreezee]

Easter bristket sounds like a great idea!

[gwill]

Theres a grocery store near me that a friend has picked up meat for $1 a pack. Salmon steaks, lamb, regular steaks. Paying max $2 per package depending on weight. He has 2 large freezers full now.

Someone working a certain shift is inputting numbers in wrong so hes been loading up. It's funny as he told me when he first saw the prices of $1 a pack that other customers would buy 1 or 2 packs and that's its.

Been enjoying plenty of bbqs as of late.

[BigDL]

KJ Lump is buy 2 get one 1 free at Lowes. Doesn't show up on the website but when you add it to your shopping cart and checkout it takes $30 off.

[ExtraSlow]

Doing a 20 lb Costco brisket for supper this Saturday. It's LOOOOOOOOONG, so to get it to fit in my smoker I'll be cutting it into two pieces. The one end is all thin anyway, so I'm thinking it'll cook a lot faster, so maybe cutting it is a benefit.

Once it's cut, I'm thinking the big end will be around 14 lbs. By far the largest cut of meat I've ever done. Still trying to decide when I'm putting it on, and what my temperature ramp-up will look like. Open to advice and suggestions. I'm excited and nervous. It's like a first date with a really hot girl.

Have some family coming over, so may do some Korean wings as an appetizer.

[ercchry]

So the long thin part is the beef plate. There is a membrane that runs down the middle of it, besides that it’s a pretty tasty cut when treated like brisket

Time wise for the brisket side... 8-16hrs... depends if you actually wrap the damn meat this time!

[ExtraSlow]

I'm allergic to foil. So maybe 16....

[killramos]

I would cut through the fat separating the point and flat as erchry mentioned.

But then again, I would try to cook it whole if you can squeeze it, it’s gonna shrink a bit anyways. I fit a whole packer in my Bradley and it was about 17lb untrimmed?

[ExtraSlow]

Wait, flat, point, plate? Are those three parts or two?

[killramos]

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Wait, flat, point, plate? Are those three parts or two?

I’m assume flat and plate are different words for the same part.

I have always hear them called flat and point.