Wattzzup
Well-Known Member
Where do you think the inside info is coming from. Dude works thereDon’t ever recall you ever typing what your career is though?
Where do you think the inside info is coming from. Dude works thereDon’t ever recall you ever typing what your career is though?
Nice!Found a pork butt at the store, with both hands...Seems they don't put it next to the ribs or pork steaks, they put it in between the tri tips...
Need to get some wood soaked and get briquettes fired up while it is basting in mustard. Made up some more of my rub to add a little kick to it. Of course the lid came off the container when I was shaking it, I knew it was going to happen, meh. Shop vac for the win.
i know you and @xtsho buy meat in bulk often. i just realized there is a shamrock foods open to the public in the Springs.Nice!
I went to the store to make sure they weren't out of beer and found a 9.5# pork belly.....
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So that's curing in the fridge now
what do you smoke at? 225F for me on pretty much everything except chix wings170 degrees, getting there...
How many joints does a pork butt take. A whole beef brisket is at least 6 joints lol. I can't imagine all that watching with no relaxing. Hope it's delicious!170 degrees, getting there...
there's a funny chart about # of beers per different piece of meat.How many joints does a pork butt take. A whole beef brisket is at least 6 joints lol. I can't imagine all that watching with no relaxing. Hope it's delicious!
I have an offset smoker so it varies. It is a bit chilly and windy so I got it up to about 225 before it dropped off, ran out of charcoal also. I was going for the smoke and planned on finishing on the BBQ in foil anyway.what do you smoke at? 225F for me on pretty much everything except chix wings
Just getting comfy in stall170 degrees, getting there...
I'll just get it unless it's stupid high. I got this pork belly even though I have another 11#'er in the freezer.i know you and @xtsho buy meat in bulk often. i just realized there is a shamrock foods open to the public in the Springs.
how do you know what is a good price for belly, shoulders, beef tenderloin, etc????? or do you not really care about price if you want a certain cut of meat?
I usually watch for the specials. I go to a place called Chef'Store and they post their specials online. I keep an eye out for what is on sale. Right now they have tri-tip for $2.48 lb. It comes in packs with multiple pieces. The packs average 19 lbs according to the description. I'll probably go grab one since that's a damn good price. Most cuts usually go on sale every couple of months and I keep enough in the freezer that I can wait for the sales before running out of anything.i know you and @xtsho buy meat in bulk often. i just realized there is a shamrock foods open to the public in the Springs.
how do you know what is a good price for belly, shoulders, beef tenderloin, etc????? or do you not really care about price if you want a certain cut of meat?
On occasion I've run out of lump before finishing and I just wrapped it and tossed it in the oven to finish. I didn't find any difference in taste.I have an offset smoker so it varies. It is a bit chilly and windy so I got it up to about 225 before it dropped off, ran out of charcoal also. I was going for the smoke and planned on finishing on the BBQ in foil anyway.
i do that too. a few good hours of heavy smoke in the beginning. and the oven saves alot of wood pellets too.On occasion I've run out of lump before finishing and I just wrapped it and tossed it in the oven to finish. I didn't find any difference in taste.