Social Saturday is BBQ Day V3 - How big is your meat?

Discussion in 'Mayberry Lounge' started by MASShole, Feb 9, 2017.

  1. usmctanker242

    usmctanker242 Red Belt

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    @Rob Battisti Good stuff man, that brisket looks great! BBQ Competitions are a lot of fun but holy shit it's a long day of work and especially so when you're cooking in cold temps. I can't recall ever having a brisket stall at 135 before, but either way you did exactly what you were supposed to do and just ride it out and let it do its thing. Clean fire and consistency is what wins, so again, great job!
     
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  2. MASShole

    MASShole Get it?

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    @Rob Battisti nice fucking work, dude! I've had stalls anywhere from 135-185. You're always taught "155-165ish!" and when it happens WELL outside that range, you freak out. Good on you, bro. You should be proud.
     
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  3. Rob Battisti

    Rob Battisti HR for HR Yellow Card

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    Thanks guys! Still have to do the full recap, but the 135 stall definitely was scary. We were PUMPED to just see it hit 137! Lol
     
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  4. Kowboy Karl

    Kowboy Karl Black Belt

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    70523D1B-E47B-4D4E-AC5F-90E59B2DF01F.jpeg

    Doing the Johnny trigg ribs recipe



    Those are chicken thighs in the bucket with

    Red onion
    Garlic
    Carrots
    Celery
    Habanero
    Beer
    Water
    Sugar
    Salt
    Sage
    Cilantro

    notice the 12 fires tempernillo wine
     
  5. Kowboy Karl

    Kowboy Karl Black Belt

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  6. Kowboy Karl

    Kowboy Karl Black Belt

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  7. Kowboy Karl

    Kowboy Karl Black Belt

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    Oops twice

    they’re good
     
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  8. MASShole

    MASShole Get it?

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    Welp, selling my brisket and PP to restaurants to serve now. Will be expanding to wings and more this summer.

    It's a crazy feeling know that restaurants want your Q to sell to their customers. Wild.
     
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  9. usmctanker242

    usmctanker242 Red Belt

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    God damn @MASShole save some BBQ business for the rest of us. haha Congratulations and good luck on that venture. Do you think it's going to become a full time thing now that you're doing this for restaurants?
     
  10. Kowboy Karl

    Kowboy Karl Black Belt

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    E13794C7-0843-4E3D-B654-7DE937114570.jpeg

    594A8047-42EB-42EE-B390-0EA5332A465A.jpeg

    anyone else need a doomsday kit?
    I can help
     
  11. Kowboy Karl

    Kowboy Karl Black Belt

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    care to expand on that?

    I’m really passionate about my cooking mainly because it’s fun but nothing is more fun than making money doing what you love.

    I’m a little anxious to turn my hobby into my side business
     
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  12. usmctanker242

    usmctanker242 Red Belt

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    The hardest part is being able to keep the quality as high as you'd like when you're doing so much food at once. It's easy to keep an eye on a brisket or a pork butt, but when you've got 300Lbs of those meats in the smoker it's quite a bit more difficult to get everything perfect. I run a small BBQ food trailer business and it's a lot of fun, but holy fuck it's a lot more work than I would have ever imagined. Unlike @MASShole I don't sell my food to a restaurant, and instead have to go out and vend it, but it's really endearing when people show up with their entire office because they smelled your food last week and wanted their own tray.
     
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  13. xHeadx

    xHeadx Purple Belt

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    Smoking this bad boy tonight. 16 lbs of prime brisket.

    20200324_003901_1.jpg

    Rubbed with mustard, course salt & pepper. Smoking with charcoal with a combo of mesquite/cherry.
     
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  14. xHeadx

    xHeadx Purple Belt

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    10 hours in, just got up. Adding some fuel to the fire.

    20200325_091115.jpg
     
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  15. Saku's Son

    Saku's Son Orange Belt

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    How did it turn out?
     
  16. xHeadx

    xHeadx Purple Belt

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    Amazing! I'll post some pics in a bit. Had tacos, sandwiches & nachos. Last bit will go today.
     
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  17. Saku's Son

    Saku's Son Orange Belt

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    Every day has been BBQ day since UK were put on lockdown on Tuesday.
    Mostly grilling burgers, sausage and quickly smoked some tikka chicken breasts yesterday.

    Ventured out to the butcher's this morning and he's sorted me a pork shoulder and a couple of racks of spare rib.
     
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  18. xHeadx

    xHeadx Purple Belt

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    Here are some pics of the brisket. Overall about 14 hours of cook time in the Weber Smokey Mountain & 2 hours of resting in the cooler.

    Meat temp, Ambient temp vs grill temp
    20200325_113232_1.jpg 20200325_112651_1.jpg

    Meat on the smoker
    20200325_112746_1.jpg 20200325_112736_1.jpg 20200325_112759_1.jpg

    Pics of the cut & grub up next.
     
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  19. xHeadx

    xHeadx Purple Belt

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    Our favorite pizza joint sells pastrami like this. It's amazing. I'll try to dig up some pics. I made some but tried the flat first. I didn't want to ruin a whole brisket. lol

    EDIT: Here are the pics.

    My first try on the left, favorite pizza joint on the right. Mine had good flavor but not as juicy as I'd like. May try again.
    20191221_105933_1.jpg 20190824_151456_1.jpg
     
    Last edited: Mar 28, 2020
  20. Rob Battisti

    Rob Battisti HR for HR Yellow Card

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    Hmm even with screenshotting the photos I can’t upload. Pork shoulder in there today. Looks good! Been spraying with duck fat instead of spritzing. Getting a nice bark.
     
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