Post by: DOUG on December 23, 2016, 01:25:36 PM
What are you guys cooking?
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Post by: Mortalis5509 on December 23, 2016, 01:53:44 PM
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Post by: BigMike on December 23, 2016, 03:50:10 PM
Post by: jc79 on December 23, 2016, 08:46:30 PM
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Post by: jd30005 on December 24, 2016, 06:44:03 AM
Post by: Raisinhead on December 24, 2016, 09:00:51 AM
Post by: DOUG on December 25, 2016, 08:27:22 AM
Monkey bread, ham and cheese croissants for bfast
Prime Rib and vegetables for dinner
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Post by: DOUG on December 25, 2016, 01:53:34 PM
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Post by: jd30005 on December 25, 2016, 04:23:16 PM
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Post by: DOUG on December 25, 2016, 05:22:12 PM
(http://uploads.tapatalk-cdn.com/20161225/888bb3b39d37d4e1dda635e65ee43715.jpg)
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Post by: DOUG on December 25, 2016, 05:26:47 PM
Brisket was yummy.Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Have to by a whole packer... Where? How pick it?
What do I do with the less desirable piece?
How do I prepare it?
How do I cook it?
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Post by: clark123456 on December 25, 2016, 06:50:23 PM
Brisket was yummy.Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.
How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.
What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the best
How do I prepare it?
Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.
How do I cook it?
Torg - low and slow until 203*F in the thick part.
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Inline
Post by: DOUG on December 25, 2016, 06:55:46 PM
Sounds great. I wonder if you can buy just the good part at a meat market.Brisket was yummy.Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.
How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.
What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the best
How do I prepare it?
Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.
How do I cook it?
Torg - low and slow until 203*F in the thick part.
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Inline
Low and slow like 225?
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Post by: clark123456 on December 25, 2016, 07:17:14 PM
I'm pretty sure you can buy just the point at a butcher shop.Sounds great. I wonder if you can buy just the good part at a meat market.Brisket was yummy.Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Have to by a whole packer... Where?
Torg - you should...don't let your family's first experience with it be based on only the flat.
How pick it?
Torg - I never really get a chance to pick it...most stuff you find will be Choice rated, but if you have the means, Tony swears by the Prime rated. I've done a great Select rated. I've always found it cryopacked.
What do I do with the less desirable piece?
Torg - I assume you mean the flat (the majority of the meat)...it'll be good, just not as good as the point. Think of it as ribeye vs strip...with ribeye being the best
How do I prepare it?
Torg - get it to room temp. Trim it to 1/4" fat. Rub it (I currently use salt, pepper, and brown sugar. About 1:1 on salt to pepper, and about 3:1 on sugar to salt). I don't separate the point from the flat, but I do cut it in half if it's too big to fit my grate easily.
How do I cook it?
Torg - low and slow until 203*F in the thick part.
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Inline
Low and slow like 225?
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Yep, 225F
Post by: jd30005 on December 25, 2016, 07:56:44 PM
Post by: clark123456 on December 25, 2016, 08:02:53 PM
I got my last two briskets from Wilkes meat market. Choice grade. They always have a good selection but you pay a little more for it.How much per pound?
Post by: jd30005 on December 25, 2016, 08:14:24 PM
