Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: DOUG on December 23, 2016, 01:25:36 PM
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Dinner with RanRan and sister and mom in Reidsville tonight then home and pickup a prime standing rib roast in the morning, rub and coat it for a Christmas day feast from the egg.
What are you guys cooking?
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Green egg turkey.
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We're going to our friends house Christmas day and my buddy is doing a Green Egg turkey.
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BGE turkey for us, too.
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Brisket goes on the smoker this evening for Christmas Day.
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Baby back ribs and wings today for us
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So ready for today's foods
Monkey bread, ham and cheese croissants for bfast
Prime Rib and vegetables for dinner
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(http://uploads.tapatalk-cdn.com/20161225/32d4d525cefa3aad01075b43877beb0b.jpg)
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Brisket was yummy.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
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Sooo gooood!(http://uploads.tapatalk-cdn.com/20161225/a55b1d2357f4de605ee0153361b08a43.jpg)
(http://uploads.tapatalk-cdn.com/20161225/888bb3b39d37d4e1dda635e65ee43715.jpg)
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Brisket was yummy.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
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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Brisket was yummy.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
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
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Brisket was yummy.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
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
Sounds great. I wonder if you can buy just the good part at a meat market.
Low and slow like 225?
Sent from my Pixel XL using Tapatalk
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Brisket was yummy.
(http://uploads.tapatalk-cdn.com/20161225/dd57f99e519f902a16ef9e95f5b41ce2.jpg)
Looks great John. I swear I'm going to do a brisket soon, and with all you experts, it should come out amazing.
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
Sounds great. I wonder if you can buy just the good part at a meat market.
Low and slow like 225?
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I'm pretty sure you can buy just the point at a butcher shop.
Yep, 225F
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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.
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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?
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I think I paid around $6 per pound for this one. Worth every penny.