Finally got an ash can and large charcoal basket for the egg. Will make cleanup way easier.
Finally got an ash can and large charcoal basket for the egg. Will make cleanup way easier.
My hogger arrived today (I own 1/3 of it).
Gonna break it down tonight and start figuring out what cuts we are ultimately going to make out of it.
Ironically we were discussing this last night, probably not ribs. Ribs are easy enough to get your hands on and might do some beauty bone in cuts instead.
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
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wheres the headThis quote is hidden because you are ignoring this member. Show Quote
Good question, my buddy sourced it so I’ll ask him.
I’m assuming that’s standard practice since we bought it to break it down rather than roast a whole hog.
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
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ya, you can fire up some GuancialeThis quote is hidden because you are ignoring this member. Show Quote
Crisis averted.
Cheeks/jowels were kept, but rest of the head was tossed at the slaughterhouse. Apparently saves us some 20lb of weight we would have paid for.
Guanciale back on the table.
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
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200lb hanging weight, we were pretty efficient barely throwing anything out and I think we ended up with nearly 160 lb of usable meat.
18kg of trim that’s going into sausages.
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
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Picked up some new knives to deal with meat.
Seemed like a good deal for a boning knife and a brisket knife
https://www.amazon.ca/dp/B06WD3W1XV/...ing=UTF8&psc=1
Lazy jerky day, Costco Eye of Round. Hand sliced 24 hour marinade in everything but the kitchen sink.
Got enough to do 10 racks in 2 batches. Smoked 180 degrees in Alder.
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
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^That's cool.
I cannot believe how expensive quality jerky is. Seems like a scam.
The problem is the /kg final yield is ridiculously low. And it’s fairly time and labor intensive to make.
Really I’m 30 bucks in for meat, probably another 10 for the marinade. And 24-36 hours to a finished product from start.
Not even getting into the cost of the smoking/dehydrating equipment, using half a box of pucks etc.
I guess my point is, that I get it in terms of cost of jerky.
Except those tiny little gas station bags with a 1/4 mouthful in them, they can fuck right off.
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
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Batch one done! Decent haul for sure. Batch 2 into the smoke.
Super Smokey with a nice peppery bite. Tasty batch so far.
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
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Dang that alone could make a Bradley worth it! Looks great
Anyone else BBQ'ing today in -30? I have had a brisket on since 5:00am and that Louisiana Grill pellet smoker is holding 225* no problem. Quite pleased with that unit going on 4 years now!
Last edited by tirebob; 02-07-2021 at 10:06 AM.
I was planning on doing a couple pulled porks but there is no way my Bradley would be able to keep the heat up today, I could smoke on my grill but that is kindof lame.
Preordered pizza instead lol
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
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Well my German/Ethiopian pork ribs vs coop ones. Pretty sure even at more than double the price the coop ones are a better deal. Oh well, cooking both today.
Attachment 97490
Kinda like having both of these at once. Even though I know I'll prefer the meaty one, nice to have both.
Attachment 97491
Attachment 97492
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Smoked a brisket Friday night
https://imgur.com/a/E1N2cUj
https://imgur.com/a/WElPyDs
I like neat cars.
I'd smash it!This quote is hidden because you are ignoring this member. Show Quote
Third day leftovers were the best of this cook so far. We always start at the flat which might be part of the reason it gets better everyday.This quote is hidden because you are ignoring this member. Show Quote
Freshly sliced cold brisket, check out that fat. After reheating, this melted in your mouth, so damn good! (Brisket from Master’s)
I like neat cars.