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Thread: The BBQ and Smoking Thread

  1. #1221
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    any pics of the labels?

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    27F30891-1DAC-42B9-9AB0-9EA1E4F52B3B.jpg

    Pic rotated after I uploaded

  3. #1223
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    Wow that's incredibly cheap! Half the price of my 15lb one from Costco last week.

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    Quote Originally Posted by phreezee View Post
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    Wow that's incredibly cheap! Half the price of my 15lb one from Costco last week.
    Its half the price per kg too.

  5. #1225
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    Bob Blakeborough

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    CF1B907A-2FE0-41EB-A1E8-C73C746C1CE3.jpg

    Trimmed this fat pig out... was curious on how much weight I would lose... keep in mind I’m firmly in the camp of “fat cap adds nothing and fucks up perfect bark”

    So trimmed it out, not only for the fat but also size and shape.

    -2.145kg of pure fat
    -0.5ish kg of meat trimmings (braising out now for tacos)
    -1.1ish kg of excessive trimming which left me with some brisket “steaks” (for shape, and practicality reasons due to limitations of vac bags and grill size)

    Leaving me a fairly point heavy ~10lbs brisket, all meat, no cap.

    Was actually impressed with the quality, said it was just packaged in the 21st, but the smell, colour, and little bits of dried up fat says it’s got some age already.

    Having trimmed all the bits that would just dry out on the smoker and saving them I’m curious how that will turn out, going to try a ~130-135F sous vide for a couple days and finish me off like steaks. It’s mostly flat, but one of them has some point for sure, the brisket had a bit of a lip on the one side that had to go

    Coles notes: the $2.99/lb ended up being $4.08/lb of actual meat, but I’m also rendering out the fat for some tasty cooking oil

  7. #1227
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    Quote Originally Posted by ercchry View Post
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    CF1B907A-2FE0-41EB-A1E8-C73C746C1CE3.jpg

    Trimmed this fat pig out... was curious on how much weight I would lose... keep in mind I’m firmly in the camp of “fat cap adds nothing and fucks up perfect bark”

    So trimmed it out, not only for the fat but also size and shape.

    -2.145kg of pure fat
    -0.5ish kg of meat trimmings (braising out now for tacos)
    -1.1ish kg of excessive trimming which left me with some brisket “steaks” (for shape, and practicality reasons due to limitations of vac bags and grill size)

    Leaving me a fairly point heavy ~10lbs brisket, all meat, no cap.

    Was actually impressed with the quality, said it was just packaged in the 21st, but the smell, colour, and little bits of dried up fat says it’s got some age already.

    Having trimmed all the bits that would just dry out on the smoker and saving them I’m curious how that will turn out, going to try a ~130-135F sous vide for a couple days and finish me off like steaks. It’s mostly flat, but one of them has some point for sure, the brisket had a bit of a lip on the one side that had to go

    Coles notes: the $2.99/lb ended up being $4.08/lb of actual meat, but I’m also rendering out the fat for some tasty cooking oil
    See, my problem is I LOVE the fat on my beef! No way could I trim it out. I do always cut it back for sure but I always cook it with a nice layer so those of us who like it can eat it and those who don’t, well their just fucking weird so screw them! Let them pull it off haha!
    Bob Blakeborough

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    See, I feel like there is still plenty between the flat and point to satisfy... rub doesn’t stick to fat, bark is king. Cap loses this fight... but you’d love the fat I tossed in the cast iron to render down for some eggs! It’s not wasted, just moved haha

  9. #1229
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    Quote Originally Posted by ercchry View Post
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    See, I feel like there is still plenty between the flat and point to satisfy... rub doesn’t stick to fat, bark is king. Cap loses this fight... but you’d love the fat I tossed in the cast iron to render down for some eggs! It’s not wasted, just moved haha
    I have a trick or two to deal with that issue

    I love the rendered fat too... So many uses!
    Bob Blakeborough

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    Smoked mine today, minimal effort but happy with the results, not the greatest ring but juicy as fuck

    BD8DEFF3-936D-4526-BCC8-433D35980E55.jpg

    02494328-4266-4949-9236-F9DD77468591.jpg

  11. #1231
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    Never done a double decker pastrami before in my egg. Let's see how it goes with one dripping onto the other.

    IMG_20200525_093245.jpg

  12. #1232
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    Also - Fireboard just launched their V.2

    I use a fireboard, and of all the temp controllers I've used it is by far the best. I'll probably upgrade because I'm a sucker.

    https://www.fireboard.com/two

  13. #1233
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    Quote Originally Posted by Buster View Post
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    Also - Fireboard just launched their V.2

    I use a fireboard, and of all the temp controllers I've used it is by far the best. I'll probably upgrade because I'm a sucker.

    https://www.fireboard.com/two
    You going with the 2 or the 2Pro?

    Never had a fire board but this thing looks awesome compared to my redicheck haha
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  14. #1234
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    Quote Originally Posted by Buster View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Also - Fireboard just launched their V.2

    I use a fireboard, and of all the temp controllers I've used it is by far the best. I'll probably upgrade because I'm a sucker.

    https://www.fireboard.com/two
    I thought about this too, I've used a FB since it came out and also love it, but I have shiny toy syndrome bad, that full screen just looks so good even though I don't ever use the screen for anything. I just can't find anything that says that the older drive cable would work, I already have that and don't want to re-buy the blower and cable
    sig deleted by moderator, click here for info

  15. #1235
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    Quote Originally Posted by killramos View Post
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    You going with the 2 or the 2Pro?
    what kind of question is this? lol

    - - - Updated - - -

    Quote Originally Posted by TurboMedic View Post
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    I thought about this too, I've used a FB since it came out and also love it, but I have shiny toy syndrome bad, that full screen just looks so good even though I don't ever use the screen for anything. I just can't find anything that says that the older drive cable would work, I already have that and don't want to re-buy the blower and cable
    me too

    I run the whole thing from my phone. And I don't know if the high temp capability is useful. But new!

  16. #1236
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    Quote Originally Posted by Buster View Post
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    what kind of question is this? lol

    - - - Updated - - -



    me too

    I run the whole thing from my phone. And I don't know if the high temp capability is useful. But new!
    Serious question because the 2 pro comes 2 months later and uses fewer entirely different temp sensors. 2 allows 6 sensors but the pro looks like its only 3, albeit higher temp sensors sounds very interesting.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  17. #1237
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    Quote Originally Posted by killramos View Post
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    Serious question because the 2 pro comes 2 months later and uses fewer entirely different temp sensors. 2 allows 6 sensors but the pro looks like its only 3, albeit higher temp sensors sounds very interesting.
    yeah, but it says "pro"

  18. #1238
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    Fair enough
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  19. #1239
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    BC4D21A3-DBDC-42A7-B24F-9D27CA7DE904.jpg

    Well it’s been almost 4 days of this “marinading” in its dry brine... figured I should probably cook it.

    Injected it with chicken broth, beef and mushroom bouillon, Maggie’s, and butter. Rubbed with a pepper heavy rub, (garlic, onion, mustard, paprika, brown sugar, cayenne) and hickory for wood, since I appear to be out of mesquite

  20. #1240
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