What's Cooking?

[Chief Grey Bear]

1 hour ago, Gavin said:

G&W Bavarian Sausage CO is a must stop. Everything they make is darn good. The hausmacher is in a natural case, better than goose liver pate, better flavor & smooth texture. Frick's (pronounced Frikes) in Washington MO makes some great braunschweiger  & ham.

 

 

I've heard of them. I've had their Balogna. Certainly great quality!

[ness]

4 hours ago, Deadstream said:

Dang!

What he said😄

[ness]

All this talk about smoking makes me wanna boil me some BBQ! 😄

Been running all over God's green earth the last several weekends and it's only gonna get worse in October. I did manage to thaw out some gumbo from a few weeks ago, and I gotta say it was very good. I'm a little more likely to go to all the trouble knowing it freezes so well.

That pic may look familiar 😄 

Hey, leftovers matter!

 

[rps]

 

You gotta love the Ozarks!

 

[Mitch f]

28 minutes ago, rps said:

 

You gotta love the Ozarks!

 

Man that looks good! But what about my second helping? 😂

[Mitch f]

I have a love/hate relationship with cooking briskets. They either turn out fantastic or completely horrible. For what it's worth, I could care less if meat smoking  gurus know I use the Texas crutch, which I will pull out at the drop of a hat. I'm tempted to cut the flat off  and freeze it and only cook the point. This way I can control it better. I guess some day I'll figure it out!

[ness]

8 hours ago, Mitch f said:

I have a love/hate relationship with cooking briskets. They either turn out fantastic or completely horrible. For what it's worth, I could care less if meat smoking  gurus know I use the Texas crutch, which I will pull out at the drop of a hat. I'm tempted to cut the flat off  and freeze it and only cook the point. This way I can control it better. I guess some day I'll figure it out!

Competition guys use the crutch all the time. 

[rps]

Because brisket and Porterhouse steaks share a similar problem - two different muscle groups in one cut - they are notoriously difficult to cook. The only way I mess with brisket, other than corned beef, is to clay pot it. I simply refuse to buy Porterhouse steaks.

[snagged in outlet 3]

2 hours ago, ness said:

Competition guys use the crutch all the time. 

And win with it

[Gavin]

Brisket is all about the quality of the meat. Use a choice or select brisket and it gets dry. Use a prime brisket and its usually very good. I usually buy whole packer brisket and separate the point from the flat before I smoke it. The flat is usually done in 6-7 hours, the point takes 8-10hrs.