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Meat-Up in Memphis 2021

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2.5 year old Snow's brisket

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  • 58limited
    Club Member
    • Dec 2018
    • 874
    • SE Texas
    • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

    2.5 year old Snow's brisket

    Not sure if this is the right place to post this but it is a testimonial to Snow's.

    I bought a brisket for a special occasion about two and a half years ago. The occasion never happened and the brisket got pushed to the back of the freezer. Sunday I dug it out. It was wrapped in the original foil that Snow's provided and nothing else (three or four layers thick) - lots of rendered fat pretty much sealed it. I thawed it in the fridge overnight (well, it didn't thaw much overnight), unwrapped it, put it into a 2 gallon ziplock and sous vide it at 140* for 5 hours. It was still amazing.

    On Monday I took this to the local brew pub which just re-opened (along with some pork belly burnt ends and homemade sourdough ciabatta) and it was a hit. I took the rest to work to share with my staff who also raved about it.

    If you come to Texas, Snow's should be on your to-do list.
    Last edited by 58limited; May 27, 2020, 03:17 AM.
  • RonB
    Club Member
    • Apr 2016
    • 12723
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    We went to Snow's on our last trip to Austin. I don't remember ever having any better than Snow's.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7197

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      A true Texas tradition; real, rustic and unsurpassed

      Comment

      • gcdmd
        Charter Member
        • Sep 2014
        • 1022
        • The Republic of Texas

        #4
        Been there, done that (with pics), lookin' forward to goin' again.

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5373
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #5
          It has been on my and my son’s list. We were scheduled to go this early this year, but stuff got in the way.

          Comment

          • HawkerXP
            Club Member
            • Jul 2016
            • 5511
            • Virginia
            • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
              Thermopops
              Dot and Chef Alarm with probes
              Slo n Sear
              Cold beer

            #6
            Even the meat you eat is old! Sure it wasn't from 1958?

            Comment


            • texastweeter
              texastweeter commented
              Editing a comment
              He appreciates things that have been well aged, nothing wrong with that, lol.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              Totally agree texastweeter I'm vintage 1958 as well. Just giving him a poke.

            • 58limited
              58limited commented
              Editing a comment
              Hey, if you dry age raw beef for 60 days or so, why not dry age cooked beef for 60 years?
          • texastweeter
            Club Member
            • Jul 2017
            • 2895
            • Republic of Texas

            #7
            58limited HawkerXP they don't build em like they used to...

            Comment

            • Troutman
              Club Member
              • Aug 2017
              • 7197

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

                WOOD & PELLET PREFERENCES

                SOUS VIDE

                INDOOR COOKWARE


              #8
              58limited texastweeter gcdmd Before Miss Tootsie mops her last floor at the high school and makes her last batch of bbq, we fellow Texans need to have a meet and greet at Snow's.

              ​​​​​​​(of course all other fellow AR brothers and sisters always welcome to come on down as well !!)

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Wonder what Covid has done to their ability to open? Since they only do a Saturday business, maybe nothing. I’m more than game, let’s see how things go as Texas opens up in the next few weeks. A Texas m&g is WAY overdue.

              • gcdmd
                gcdmd commented
                Editing a comment
                Count me in.

              • 58limited
                58limited commented
                Editing a comment
                Troutman According to Snow's website they are closed but still doing mail order. With Texas starting to open they will probably open in the next month. I'll keep checking. I think it would be cool to have mini-meat ups at different Texas BBQ locations, maybe once a quarter or once every six months.
                Last edited by 58limited; May 28, 2020, 06:26 PM.
            • BFlynn
              Charter Member
              • Oct 2014
              • 845
              • Third Coast

              #9
              Im down like a fat man on a see saw

              Comment

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              Meat-Up in Memphis 2021

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