Originally Posted by mk05:
this is porm
Yep.
:-)
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pektel 08:09 PM 08-03-2013
Nice shot, Brad. the sauced pic is drool worthy.
I can NEVER find beef ribs around here with any damn MEAT on them. Except the little short ribs, but those are always cut so damn small.
I was watching a program on food network the other day, and saw a restaurant that served that served MASSIVE short ribs. The Flinstones came to mind. I may have to find a source for those.
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pektel 10:12 PM 08-03-2013
Ah, looks like the cut i am seeking is english cut short ribs. Looks like i'll be calling the local butcher shop soon.
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Yeah, they tend to cut off a massive slab of meat off the top to create little planks of
beef rib meat, then sell the ribs to suckers like me. These were very meaty, but only
between the bones, you can see the rack is shiner city. But that intercostal meat was
shonuff good.
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From the herf at Ratter's house on Saturday.
Sorry for the shitty photos.
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RHNewfie 10:26 AM 08-07-2013
Steve 11:04 AM 08-07-2013
Had smoked brisket the other day a friend made. Once smoked he took it to a butcher and had it sliced super thin then he grilled it. Slight char on the edges with that smoke flavor made it taste what I imagine beef bacon would taste like.
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mahtofire14 09:38 PM 08-07-2013
Drphilwv 11:31 AM 08-08-2013
That's nice technique on the brisket for sure. What's the bulk of the rub that you used for the crust on the top? Granulated garlic?
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RHNewfie 11:43 AM 08-08-2013
Rub was a simple salt, pepper, granulated onion powder, granulated garlic powder. I just measured by eye but probably equal parts salt and pepper then decently heavy on the garlic and onion.
I think the key thing was foiling it for a couple of hours and then resting it in a cooler for 2 hours with the space in the cooler filled with blankets.
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jjirons69 01:23 PM 08-08-2013
Did you sleep with the blankets that night? Ahhhh....
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Ender 06:28 PM 08-08-2013
Gonna try my first brisket of the year on Saturday. It's kind of small but it came from a local farm raised cow so hopefully it should be good.
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MarkinAZ 08:29 PM 08-09-2013
Originally Posted by T.G:
From the herf at Ratter's house on Saturday.
Sorry for the shitty photos.
You should be
:-) Looks tasty Adam!
Originally Posted by RHNewfie:
Brisket!
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Great looking Brisket Jeff!
A friend of ours dropped a Jenny-O turkey on us recently, so what's a person to do? Smoke that puppy!!!
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MarkinAZ 12:23 AM 08-10-2013
Mattso3000 12:43 AM 08-10-2013
Damn, that looks good Mark.
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MarkinAZ 01:07 PM 08-10-2013
Originally Posted by Mattso3000:
Damn, that looks good Mark.
Thank you Matt. It was a great little midnight snack. A couple of slices of turkey, bbq sauce on the side, and a bottle of Lagunitas Little Sumpin Sumpin Ale to wash it all down:-)
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great work guys. love the pictures
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hammondc 04:34 PM 08-10-2013
Brisket. Actually doing the hot n fast method instead of low n slow. Gotta say...I am converted. It is outstanding. The only negative is you don't get quite as pretty a smoke ring. I have some morons tender quick on the way to help with that next time. Burnt ends on finishing up now.
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