Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
i don't like paying for fat which will not be eaten. Is there anyway to not pay for the fat?
If you had a butcher trim it for you, I guess the price per pound would be higher, but at least you're not paying for 14 pounds of fat! Is there a break even point?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
i don't like paying for fat which will not be eaten. Is there anyway to not pay for the fat?
If you had a butcher trim it for you, I guess the price per pound would be higher, but at least you're not paying for 14 pounds of fat! Is there a break even point?
Sometimes if you find a flat-only, often in the 4lb range, they're trimmed much better. But near me those cost about $8-9/lb, so over $30.
I've commented before that a person could make a good living selling professionally trimmed ready to smoke briskets, even when charging a premium for the service. At least then we'd be able to use everything we bought.
scottranda No one around to trim. Plus, I would have to pay for the fat b/c they are paying for it, and pay for their service to trim. I can do it much cheaper.
Obi-Dan I hang the first 5-5.5 hours. Then I go to the grate to get things barked up.
You can make any brisket work as for as chopped. Worst case is a really dry flat. I've never seen a really moist flat anyway. Plenty bark and plenty time it'll be fine.
There's no need to throw it all away. I would render that fat, no doubt.
Why waste such a large amount of good fat?
Take all the 'hard' (saturated fat), cut into cubes, and place on a sheet in the oven for 3 hours at 260°F (125° C). Pour into a cup, throw away the waste, and you have some really good beef tallow for frying later. Will keep in the fridge for 2 months easily.
NOTE: Throw away the soft, squiggly or 'yucky' fat, membranes et.c. Keep the 'hard' fat, i.e. the thick pieces. You can typically tell by making a dent in it with your finger. If it doesn't 'spring back' immediately, you know you've got the good (saturated) stuff.
I ended up with 41.15% yield, with plenty fat to chop up off the fat cap. Few fatty pieces needed to be tossed, nothing major.
My factor now for sammiches is 0.35. If I need to cook for 300 sammiches I multiply 300 and 0.35 to get the number of pounds I need to purchase. Approx. 7 sammiches per pound.
Plenty bark and plenty time it'll be fine.
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