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re: Spunky & Friends Gourmet Grub & Tailgate Treats
Posted on 7/28/15 at 9:38 pm to GeorgiaBoy
Posted on 7/28/15 at 9:38 pm to GeorgiaBoy
quote:
One of my favorite cuts now. Hard as hell to find around here though.
Best cut of beef for the price by far.
Yea I got lucky and have a butcher shop in between work and home that has them.
frick, now I'm craving one. May have to do one Saturday night.
1
Posted on 7/28/15 at 10:08 pm to Spunky
No doubt! I'll probably never buy another brisket.
Posted on 7/28/15 at 10:14 pm to GeorgiaBoy
quote:
No doubt! I'll probably never buy another brisket.
I'm gonna do a brisket soon just to say I did it. Tri tip is the ticket tho.
Posted on 7/28/15 at 10:54 pm to Spunky
Now I haven't read through all the pages of this topic but I do have a suggestion that I'm not sure if anyone else has made my apologies if I am mistaken or repeating. Around 5 years ago a fishing guide I'm good buddies with out of Charleston suggested this so it is not my idea by any means just want to pass on the tip. It deals with frying fish or cooking fish of any kind mainly saltwater but works for freshwater too. When frying fish replace the buttermilk with sprite or Sierra mist before dropping the filets in House Autry or whatever mix you like. Be sure to soak the fish for 30 minutes in the Sprite or Sierra Mist before placing filets in seasoning. The sprite acts as a sweet glaze that encompasses the fillet, so when you bite into the fillets you will get a sweet taste along with your fried flavor it is unbelievable and I have never gone back to buttermilk. Hope you enjoy try it out and let me know what you think.
Posted on 7/28/15 at 11:03 pm to NCdawgfan34
quote:
let me know what you think.
I think your dad should have taught you about punctuation.
Posted on 7/28/15 at 11:10 pm to Spunky
Never have had great grammar unfortunately. I actually think having him as my final editor for papers hurt me because he rewrote everything and made it amazing. I had no clue what he was doing was just satisfied with the results. Has anyone suggested that tip for frying fish yet? I'm just now getting into smoking meat and I love this thread really helps me out.
Posted on 7/28/15 at 11:11 pm to Spunky
I've dropped $50+ three or four times for brisket and not a damn one of them turned out right. I've tried fat up, fat down, fat trimmed, fat left on. Cooked all of them low and slow, 250-275 for 10+ hours. No luck!
Posted on 7/28/15 at 11:13 pm to NCdawgfan34
quote:
I'm just now getting into smoking meat
That's not what I've heard.
Posted on 7/28/15 at 11:16 pm to Spunky
Haha I see what you did there touché spanky.
This post was edited on 7/28/15 at 11:17 pm
Posted on 7/28/15 at 11:18 pm to GeorgiaBoy
quote:That's always been my concern. I don't want to spend a whole day cooking something and it not being good. Butts ate damn near fool proof so I tend to stick to them for my long cooks. Tri tip is a quick cook, more of an evening thing for me.
I've dropped $50+ three or four times for brisket and not a damn one of them turned out right. I've tried fat up, fat down, fat trimmed, fat left on. Cooked all of them low and slow, 250-275 for 10+ hours. No luck!
Posted on 7/28/15 at 11:20 pm to Spunky
Lack of pics of the food disturbs me
Posted on 7/29/15 at 6:31 am to GeorgiaBoy
Full packer briskets are more of a 14-16H endeavor. You want the internal temperature to get up to around 195 so the collagen in the connective tissue that would make it tough and inedible otherwise breaks down. That's around the heat threshold where the innermost fat totally renders and effectively basted the meat from the inside.
The other big deal breaker is not cutting the meat against the grain. Shortening those muscle fibers into 1/4" slices keeps them manageable when chewing.
The other big deal breaker is not cutting the meat against the grain. Shortening those muscle fibers into 1/4" slices keeps them manageable when chewing.
This post was edited on 7/29/15 at 6:32 am
Posted on 8/9/15 at 11:02 am to VoxDawg
Trying to kick start fall.
Leftover beef stew I made yesterday.
Leftover beef stew I made yesterday.
Posted on 8/9/15 at 11:23 am to retooc
That's gonna look very similar when it comes out.
Posted on 8/9/15 at 11:36 am to Spunky
Where do you think Muddy Milledge came from.
Posted on 8/9/15 at 11:51 am to retooc
Posted on 9/12/15 at 2:27 pm to Spunky
Posted on 9/12/15 at 2:28 pm to GeorgiaBoy
9 slabs today.
Posted on 9/12/15 at 2:29 pm to GeorgiaBoy
Posted on 9/12/15 at 2:38 pm to GeorgiaBoy
Bap bap
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