Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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On previous cooks as soon as it hit about 175,I’d wrap it and put it into the oven at 250 until it got up to 195 and then let it rest for an hour in a cooler. Perfect every time. This time I thought it was going so well that I didn’t have to crutch it,and I was actually quite proud of myself. One bite and I was humbled,pretty quickly. As a musician whenever friends would come see you play they would never tell you that you sucked,the same when people come over to eat food that they know you worked hard to prepare for them. But we’re all pretty self critical,and we know when something isn’t right.
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@Jett129 I saw the price, and that's about right for a local butcher shop. They can't compete with a massive company like Costco. You won't pay much more for prime at Costco. I think the last one I bought was $130. That extra cash gives me peace of mind knowing that something I've been dreaming about, something I spent hours preparing, and over a dozen hours cooking and tending to, will come out the way I expect.
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@seawolf My cooking surface is 15x15 so when he separated the Flat from the Point it was about 17 inches long. I had him trim off the extra 2 inches and use it to make chop meat for me,the best burger I’ve ever had. One slight advantage to having a relationship with a butcher. Are you cooking the entire brisket,point and flat?
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@Jett129 Brisket scraps are awesome in a burger! When I had my Lang smoker, I definitely did whole briskets. The bottom cooking surface was 2" x 4", and the top rack was maybe 18" x 36", if I recall correctly. Damn, I miss that smoker! Now I live in a much smaller place and only have room for a big green egg, so I definitely can't fit a full-sized brisket in there lying flat. I bet I could roll it up and prop it up vertically like a crown roast. It's great to have a relationship with your butcher and support that local business!
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Silver Lining…Made brisket quesadillas with the leftovers which included bleu cheese coleslaw, and they were absolutely outstanding. Had some really good tequila with them,and I,now, feel a little bit better about what i did yesterday. My wife has always insisted that brisket is better the next day.
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I don't share much with you guys but this one is quite something. Its a complete inside skirt from a wagyu beef. Doesn't look crazy in the photo (maby) but its almost 1m long. Enough to feed 14 people."It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."
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@scarfmace Can you please post a picture of it cooked? Looks amazing, my mind is racing, and I can only guess that the wagyu skirt must be insanely expensive…
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@goosehd This is the same cut of meat (but only the middple part) cooked on my kamado a while back. There is a local wagyu farm where I live, its not A5+ grade but the taste is awsome and the cows are free range. The price of the skirt steak is about 50€ /kg.
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@scarfmace Very, very nice!! Thank you
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if you want steak porn, I've got you
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Some TIY action going on here yesterday. Always wanted to make a pithog one day and must say I'm pretty happy the way it turned out.
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"It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."
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@mclaincausey your butt looks tasty
coming
