|
Using my new grill
I mentioned my new grill was delivered. Today we got is assembled and
hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. |
Using my new grill
Ed Pawlowski wrote:
I mentioned my new grill was delivered.Â* Today we got is assembled and hooked to the gas line.Â* Burned off the oils and made dinner.Â* The potatoes were really good. This morning I made a few slices of bacon for breakfast.Â* Fried eggs in the fat and then left the pan.Â* I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill.Â* To go with it, I though grilled potatoes would be good.Â* I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill.Â* The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat.Â* A little butter, a little salt, damn, they were good. Better pig out now, for if the Green Deal takes effect the party will be over. |
Using my new grill
On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote:
I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? |
Using my new grill
On 2/14/2019 1:46 PM, Oren wrote:
On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. |
Using my new grill
On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote:
On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! |
Using my new grill
On 2/14/2019 2:30 PM, Oren wrote:
On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote: On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Detwilers was $3.49/lb for the same thing. Sadly, brisket has been "discovered" by the masses and it drove the price up. Not long ago it was 99 cents. |
Using my new grill
On 2/13/19 7:44 PM, Ed Pawlowski wrote:
I mentioned my new grill was delivered.Â* Today we got is assembled and hooked to the gas line.Â* Burned off the oils and made dinner.Â* The potatoes were really good. This morning I made a few slices of bacon for breakfast.Â* Fried eggs in the fat and then left the pan.Â* I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill.Â* To go with it, I though grilled potatoes would be good.Â* I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill.Â* The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat.Â* A little butter, a little salt, damn, they were good. Least you can do is invite us over for a meal ;-) |
Using my new grill
Oren wrote:
On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote: On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour |
Using my new grill
Oren wrote:
On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote: On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! This is where Todd buys his briskets. Its Texas wagyu He buys so many they have named a bull after him "King David" He's told me to start with the very best brisket you can afford and don't get in a hurry https://heartbrandbeef.com/product/brisket/ |
Using my new grill
Ed Pawlowski writes:
On 2/14/2019 2:30 PM, Oren wrote: https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Detwilers was $3.49/lb for the same thing. Sadly, brisket has been "discovered" by the masses and it drove the price up. Not long ago it was 99 cents. Not "discovered" but rather the large meat suppliers (Swift, et alia) figured out how to get premium $ for a substandard cut of beef. Similar to ribs - for years, they were considered a waste product (and really, there is so little meat on those bones it's not really worth the work just for the sauce - but its a thing and everyone has to follow the trend). |
Using my new grill
On 2/15/2019 1:37 AM, ChairMan wrote:
Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! This is where Todd buys his briskets. Its Texas wagyu He buys so many they have named a bull after him "King David" He's told me to start with the very best brisket you can afford and don't get in a hurry https://heartbrandbeef.com/product/brisket/ I'd like to put my $30 brisket up against his $120 one. Done right, I bet there is not 50 cents difference. |
Using my new grill
On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan"
wrote: Oren wrote: On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote: On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 |
Using my new grill
On 2/15/2019 11:46 AM, Oren wrote:
On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan" wrote: Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 I never wrapped. I want BBQ brisket, not steamed meat. I choked when he said you have to add broth to a different grade of brisket. We're not making pot roast. Consensus of the better pit-masters is that foil is a crutch. I guess for tasting purposes he cut it OK, but I always separate the point from the flat after cooking. The grain is crossed and they should be cut in opposite directions. |
Using my new grill
On 2019-02-15 1:01 p.m., Ed Pawlowski wrote:
On 2/15/2019 11:46 AM, Oren wrote: On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan" wrote: Oren wrote: Brisket is my nemesis right now.Â* I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch aÂ* few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 I never wrapped.Â* I want BBQ brisket, not steamed meat.Â* I choked when he said you have to add broth to a different grade of brisket.Â* We're not making pot roast.Â* Consensus of the better pit-masters is that foil is a crutch. I guess for tasting purposes he cut it OK, but I always separate the point from the flat after cooking.Â* The grain is crossed and they should be cut in opposite directions. yes , yes , lets all cut off our meat in a home repair group |
Using my new grill
On Fri, 15 Feb 2019 15:01:35 -0500, Ed Pawlowski wrote:
On 2/15/2019 11:46 AM, Oren wrote: On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan" wrote: Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 I never wrapped. I want BBQ brisket, not steamed meat. I choked when he said you have to add broth to a different grade of brisket. We're not making pot roast. Consensus of the better pit-masters is that foil is a crutch. Correct and agree. Called the Texas Crutch They talk about the "meat stall" and cheat. BBQ in SC is pork. I guess for tasting purposes he cut it OK, but I always separate the point from the flat after cooking. The grain is crossed and they should be cut in opposite directions. Exactly. You can cut a brisket, Ed :-) |
Using my new grill
Ed Pawlowski wrote:
On 2/15/2019 11:46 AM, Oren wrote: On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan" wrote: Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 I never wrapped. I want BBQ brisket, not steamed meat. I choked when he said you have to add broth to a different grade of brisket. We're not making pot roast. Consensus of the better pit-masters is that foil is a crutch. I guess for tasting purposes he cut it OK, but I always separate the point from the flat after cooking. The grain is crossed and they should be cut in opposite directions. No question foil is a crutch, i don't think butcher paper is in the same catagory |
Using my new grill
Oren wrote:
On Fri, 15 Feb 2019 00:18:15 -0600, "ChairMan" wrote: Oren wrote: On Thu, 14 Feb 2019 14:06:27 -0500, Ed Pawlowski wrote: On 2/14/2019 1:46 PM, Oren wrote: On Wed, 13 Feb 2019 19:44:37 -0500, Ed Pawlowski wrote: I mentioned my new grill was delivered. Today we got is assembled and hooked to the gas line. Burned off the oils and made dinner. The potatoes were really good. This morning I made a few slices of bacon for breakfast. Fried eggs in the fat and then left the pan. I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill. To go with it, I though grilled potatoes would be good. I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill. The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat. A little butter, a little salt, damn, they were good. Good for you Ed. Have you found a good butcher shop for quality meat and a good fish monger, if you like seafood? I'll let you know soon. I just went this morning to Detwilers, a local small chain of farm stores. I bought a rib eye roast for Sunday. I got some good cod there last visit. Fresh as when I lived in New England. It is an evil store. Went in there couple of weeks ago just to get some oranges and ended up spending $87. Today was over $200. They have fill packer briskets too!. Next time. Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! Low and slow. Kosher salt, COARSE black pepper, little garlic powder, 225-250° until internal temp about 170-175, wrap in unwaxed butcher paper until 200-205 or when the probe slides in like butter Watch a few of Aaron Franklin videos https://www.youtube.com/results?sear...anklin+brisket or this guy, Todd David he owns and runs my favorite joint here in Big D and I can testify on how good his stuff is. He makes all his own sausage and makes wagyu bologna that is excellent as well as KILLER pastrami https://www.youtube.com/watch?v=TeJj2OFAxk4 Leave in paper and wrap in towel and let rest in ice chest(no ice) for at least an hour If interested, Troy does a test for wrapping brisket. Naked, foil and butcher paper.... side by side comparison. 16 minute video. He also is in Austin. https://www.youtube.com/watch?v=3rYtR5MPZc4 Aaron does the same test in another video. I noticed he(Troy) over wrapped with the paper, ya don't need 2 layers. I've tried all but foil and I like the butcher paper results best.It breaths and in my experience helps make for a better bark. Foil tends to steam the meat like Ed said. |
Using my new grill
Ed Pawlowski wrote:
On 2/15/2019 1:37 AM, ChairMan wrote: Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! This is where Todd buys his briskets. Its Texas wagyu He buys so many they have named a bull after him "King David" He's told me to start with the very best brisket you can afford and don't get in a hurry https://heartbrandbeef.com/product/brisket/ I'd like to put my $30 brisket up against his $120 one. Done right, I bet there is not 50 cents difference. If its a choice or Angus, ya probaly wouldn't see much difference, but a select can't hold a candle to them. I usually go for Choice or Angus. Mind you those prices are full on retail and I can pick up the same heartbrand down the street at my butcher for about $7-8 lb. I can assure you Todd doesn't pay anywhere near that for them. He's open 2 days a week and sells over 1.5 tons of meat a week from 10-2pm. He's been voted #1 in Dallas and I believe #3 in the state behind Snows BBq and Franklins. YMMV |
Using my new grill
On 2019-02-15 4:00 p.m., ChairMan wrote:
Ed Pawlowski wrote: On 2/15/2019 1:37 AM, ChairMan wrote: Oren wrote: Brisket is my nemesis right now. I need to do a whole packer one day. Then I'd have the flat and the point at the same time. Speaking of price -- Lobels of NY meat :) https://www.lobels.com/usda-prime-beef-brisket/p/UPBRSK Damn! This is where Todd buys his briskets. Its Texas wagyu He buys so many they have named a bull after him "King David" He's told me to start with the very best brisket you can afford and don't get in a hurry https://heartbrandbeef.com/product/brisket/ I'd like to put my $30 brisket up against his $120 one. Done right, I bet there is not 50 cents difference. If its a choice or Angus, ya probaly wouldn't see much difference, but a select can't hold a candle to them. I usually go for Choice or Angus. Mind you those prices are full on retail and I can pick up the same heartbrand down the street at my butcher for about $7-8 lb. I can assure you Todd doesn't pay anywhere near that for them. He's open 2 days a week and sells over 1.5 tons of meat a week from 10-2pm. He's been voted #1 in Dallas and I believe #3 in the state behind Snows BBq and Franklins. YMMV i didn't know i could repair my house with brisket |
Using my new grill
|
Using my new grill
Wade Garrett posted for all of us...
On 2/13/19 7:44 PM, Ed Pawlowski wrote: I mentioned my new grill was delivered.* Today we got is assembled and hooked to the gas line.* Burned off the oils and made dinner.* The potatoes were really good. This morning I made a few slices of bacon for breakfast.* Fried eggs in the fat and then left the pan.* I was going to clean it but though, maybe i can use the bacon fat. For dinner I made pork tenderloins on the grill.* To go with it, I though grilled potatoes would be good.* I took a few golden potatoes, pierced them with a fork, nuked them for six minutes and heated the grill. I cut the potatoes in half, brushed both sides with the bacon fat and placed them cut size down on a medium hot grill.* The other side got the pork tenderloins. The spuds got a little crispy on the cut side, turned them over a few minutes, then they were ready same time as the meat.* A little butter, a little salt, damn, they were good. Least you can do is invite us over for a meal ;-) I had to replace my keyboard because of the drool. -- Tekkie |
| All times are GMT +1. The time now is 07:53 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004 - 2014 DIYbanter