Whats for Supper?

[Sully]

Cook out this weekend epper:

 

[Sully]

Yep, nice grill marks ThumbUp

 

[Sully]

Nice cut of Beef epper:

 

[msocko3]

Nice cut of Beef epper:

View attachment 29892View attachment 29893

I'd hit that.

 

[DblTrbl]

I'd hit that.

ROFLMAO, ...... msocko3, is there any piece of meat you wouldn't "hit"? LOL

 

[msocko3]

ROFLMAO, ...... msocko3, is there any piece of meat you wouldn't "hit"? LOL

I'm a carnivore through and through. The only thing I won't touch is liver, just never could acquire a taste for it. I especially like a nice steak.

 

[Sully]

Smokin the Racks with a couple of Fatties epper:

 

[msocko3]

Smokin the Racks with a couple of Fatties epper: View attachment 29946

Nice.

 

[Sully]

Old School cooking, On the oven rack, Bacon, Green Tomatoes, sliced Potato for chips. Makes a good sandwich.

 

[Sully]

3 sliders and home made Rings.

 

[Sully]

Cooking a little Brisket.epper:

 

[jaxbobg]

Holy Heart Attack, Sully. That all looks waaaaaay too good for words.

Publish your address on the board and we'll for sure have a gathering in Kennesaw soon. Just a few thousand of your closest friends, so don't make a fuss on our account. We'll just make ourselves at home. Southern hospitality (ain't it great?)

 

[msocko3]

Cooking a little Brisket.epper:

I'd hit that a couple times, looks like you nailed it. I have a brisket sitting in the freezer just waiting for when I have the time to introduce it to some smoke and heat.

 

[Papa Zook]

I quit trying to smoke a decent brisket when I moved to Texas. There are some obscenely talented BBQ joints here that will crush any hope you might have of replicating their brisket. One of the best is only 10 minutes from my house, but my heart doc says stay away.

 

[Trent]

I quit trying to smoke a decent brisket when I moved to Texas. There are some obscenely talented BBQ joints here that will crush any hope you might have of replicating their brisket. One of the best is only 10 minutes from my house, but my heart doc says stay away.

On the other hand,,, That is a good way to go..!!ThumbUp

 

[Papa Zook]

On the other hand,,, That is a good way to go..!!ThumbUp

You and the little guy with the pitchfork that lives on my right shoulder are of the same opinion. I had no idea brisket could be so addictive, before I moved to The Republic I was a pork BBQ lover and didn't understand what the attraction was to beef brisket. Most I had sampled was tough, dry and a waste of good money, even the best was mediocre. I'm a believer now.

 

[Trent]

Got a local joint here called Goodwood BBQ. They have amazing brisket too. They also fly in YUGE Beef Ribs from Texas that are the only ones in the Valley. Very tender, tasty, and messy. Even my Sweet BOB loves to go gnaw on them, and She is a proper Lady.!ThumbUp Rest assured I will never try to talk you outta Brisket while sitting on your shoulder. In fact, I will help shove it in your pie-hole with my devil fork!!! BBQ is my #1 food... Sully & Mike never cease to amaze me with their talents. Like I said earlier, this one of only 5 forums I check out when on TT. But this the only forum that makes me hungry.

Here.... Check 'em out >>>>> Http://goodwoodbbq.com/

 

[Papa Zook]

Got a local joint here called Goodwood BBQ. They have amazing brisket too. They also fly in YUGE Beef Ribs from Texas that are the only ones in the Valley. Very tender, tasty, and messy. Even my Sweet BOB loves to go gnaw on them, and She is a proper Lady.!ThumbUp Rest assured I will never try to talk you outta Brisket while sitting on your shoulder. In fact, I will help shove it in your pie-hole with my devil fork!!! BBQ is my #1 food... Sully & Mike never cease to amaze me with their talents. Like I said earlier, this one of only 5 forums I check out when on TT. But this the only forum that makes me hungry.

Here.... Check 'em out >>>>> Http://goodwoodbbq.com/

From Goodwood Menu screenshot



At least they know where the best Beef Brisket and Smoked Beef comes from...

 

[msocko3]

You and the little guy with the pitchfork that lives on my right shoulder are of the same opinion. I had no idea brisket could be so addictive, before I moved to The Republic I was a pork BBQ lover and didn't understand what the attraction was to beef brisket. Most I had sampled was tough, dry and a waste of good money, even the best was mediocre. I'm a believer now.

Your previous brisket experience is what I've had around my neck of the woods. It's amazing how these folks can destroy a nice brisket. I had one BBQ place deliver a chopped up dried out mess, took a lot of sauce to get that jerky down. Brisket is a tough cook, it has such a small window between perfection and disaster.

My 1st try was a small flat which turned out mediocre at best. The packer I did after turned out pretty good, nothing like some nice fatty beefy goodness. The point is my favorite part of the brisket.

 

[Trent]

From Goodwood Menu screenshot

View attachment 30307

At least they know where the best Beef Brisket and Smoked Beef come from...

Yep!! Texas has the Beef fer sure! I can think of 2 times they did not have the Beef Ribs available for a while because they were not up to their standards, so they refused to serve them till the supplier got back on track. They are checking out the possibility of putting Bison Ribs on the menu too. Never had those, but if they do, I am all over that. Ever had a Bison Ribeye or Porterhouse? Unbelievable. Several places here serve 'em. They are very available from a couple of big Buffalo ranches in Montana. Ted Turner owns them.

I have not been thru Texas for about 30 years and I am sure our BBQ joints here do not hold a candle to what you have there. If I ever get back thru there again I will make it a point to see how many extra pounds I can pack on while insuring that BBQ joints are meeting proper Texas beef standards.ThumbUp

 

[msocko3]

Decided to do some Baby Backs.

All trimmed and rubbed with Jacks BBQ rub, I pick the rub up at Jacks when I'm in Nashville, has a nice little bite to it.



I decided to foil the last hour of the cook, this is how it looked out of the foil before being glazed with sauce.



The finished product, they were fall off the bone tender and juicy. I'm not sure if the texture was my cup of tea. The foil seemed to make the texture a little softer than I care for.

 

[Papa Zook]

I wrap mine the last hour too M3 and never sauce mine but add some brown sugar and butter on top and sometimes I'll also pour a half cup of apple juice in the foil if they look a bit dry. Heat and cook time will determine the tenderness and I dont mind fall of the bone tender but try to pull mine before they get quite that done.

 

[Sully]

Looking good, I have done it that way, but other times browned it first, very hot fire to get the sear, then sauce and foil last. Always a little apple juice.
epper:

 

[msocko3]

I wrap mine the last hour too M3 and never sauce mine but add some brown sugar and butter on top and sometimes I'll also pour a half cup of apple juice in the foil if they look a bit dry. Heat and cook time will determine the tenderness and I dont mind fall of the bone tender but try to pull mine before they get quite that done.

Might have to try the apple juice sometime. The nice thing about the egg is it helps maintain moisture, you don't need a water pan or any type of liquid. I only use a drip pan to catch the drippings instead of having them fall and burn on to the plate setter.

 

[Sully]

If it ever stops raining I can get back to Cookin some BBQ.

 

[msocko3]

If it ever stops raining I can get back to Cookin some BBQ.

View attachment 30486

You pansy, don't let a little rain slow you down. Heck I've cooked in the rain and -10 degree temps, just have to roll with what Mother Nature deals you.

 

[Sully]

It's Rib time again epper: