John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
MattBilling That looks awesome man!! I would have join you for that breakfast.
​I love the idea of making brisket chill. I did the same a few months ago with some left over brisket that I had; it was a huge hit. I don't think ill ever make chili again with out some smoked BRIZ in there!!!
Nice cook, beautiful pictures.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
When I recently made my first brisket in the smoker (just a flat, actually) we had it sliced for dinner the first night then I made Texas-style chili con carne with the rest which I cubed up. I think it was the best chili I ever ate, especially the left over chili the next day.
Matt, I am assuming this is a flat. I can't seem to find a point anywhere. Went to Publix today and they had some nice looking flats for $7.99 a pound. The piece was $47.00. No way. Maybe if I was an expert like Jarod but I am just trying to find a piece of Brisket for my first cook. And if I ruin it I won't get ill. LOL
Guy for $8/lb you're far better off waiting for a sale on steaks, or just pick up a nice chuck roast for pulled beef. Aint no brisket worth that price IMO, especially considering the TLC they need to cook. Brisket is great don't get me wrong, but there are better meats for that price. $5/lb, now to me that's way better if you can find it....but I share your same issue of finding full packers or even flats at a decent price.
$6.49/lb club price for whole flats around here. It's ridiculous. I might only cook pork and chicken from now on. Although I did get a decent price (~$5/lb for chuck roast) recently.
Guy's there is no way I am going to pay $8.00 a pound. The butcher in Publix told me that if the briskets don't sell then they cut them up for stew meat or something like that.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Does anyone know why this is happening with meat. I would assume the middle class is doing better so they are buying more meat. Therefore the meat producers are raising prices to compensate when no one was buying much meat. Since I am in the Building business that is what they do with building materials all the time. It would be better to cut their overhead and price products so that more people could afford it. But as we all know cutting overhead is usually cutting jobs.
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
Does anyone know why this is happening with meat. I would assume the middle class is doing better so they are buying more meat. Therefore the meat producers are raising prices to compensate when no one was buying much meat. Since I am in the Building business that is what they do with building materials all the time. It would be better to cut their overhead and price products so that more people could afford it. But as we all know cutting overhead is usually cutting jobs.
There are plenty of explanations to go around. Meat consumption is up world-wide, as more people get more money. Corn prices are up because of drought plus demand as an Ethanol base. Drought in the West caused many to slaughter herds a couple years back, which artificially lowered prices for a bit, but now we're paying the price. That same drought is making it harder to ranch grass-fed in many areas. Those are some of the reasons I know about, but I'm sure there are more.
Guy they had choice chuck roast for $4.89 a lb at Sam's in Ft. Walton beach. I smoked 10 lbs of it this past weekend. Like we've discussed, its tough to find packers at any price here in NW FL. Easy to get flats, but the price makes you cringe.
Guy - yeah I'm experimenting at the moment so I've got a whole brisket, point and flat (I'm not actually sure what we call it in the UK, but you guys call it a whole packer) and I've carved it up into smaller pieces to run some tests. I started selling BBQ out at famers markets and festivals at the end of summer 2014. We've stuck to pulled pork and beef ribs so far, but I want to get brisket nailed as it's the best BBQ there is!
Dewesq55 It was a chilli, but I'd be run outta Texas if I took it there, I put all sorts of things in; peppers and courgette (zucchini), aubergine (eggplant), carrots, coffee! It's damn tasty though. The smoky flavour is just perfect for a chilli, especially with some ancho and chipotle peppers in there. Mmmmm.
Jerod Broussard thanks man, we don't really have too many BBQ restaurants over here so I'm never sure exactly what I'm looking for, but I'm not trying to replicate US BBQ so I guess if it tastes good, it is good!
Spinaker Thanks man, yeah, chilli with ground beef just ain't gonna taste the same!
We pay around £8.50 /kg retail over here. so that's $13 /kg which is roughly $6 /lb which isn't too bad. a whole brisket normally sets me back about £50
I'm hankering after some ribs this weekend, I'll let you know how I get on!
Fickle too! Every brisket is different. That's a beauty right there though. I'd guess if it didn't go waba-waba, it could have cooked some more. But you could have gone past the "point of no return" and gone retrograde with it too. When brisket gives it all up, it starts losing moisture and the temperature goes down instead of up. Right at the end, you've got to monitor closely.
My favorite is brisket shepherds pie! I'll have to try your brisket & veggie chili, sounds down right tasty!
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.
Walmart has Choice CAB for $3.29 a pound!! I have 2 of them and 6 racks of ribs outside in the ice chest to trim and dry brine tomorrow night, start cook about 1 am Sunday Morning, and serve Sunday evening. #MeatFun
I'd post a picture of the meat, but I'm currently undergoing treatment for SmallPicSyndrome. David Parrish has me in the Operating Room, and healing will be here soon.
Me thinks AmazingRibs.com must share some of the blame for those outrageous meat prices. Through great recipes, wonderful dialog, and incredible sharing of techniques, demand is exceeding supply from our friends and families for the great bar-b-que being created by subscribers. As we struggle to contain this rising hunger we find ourselves making more and more trips to our favorite butchers and meat suppliers. I don't see an end to escalating meat prices anytime soon considering the popularity of this Amazing site!
Walmart has Choice CAB for $3.29 a pound!! I have 2 of them and 6 racks of ribs outside in the ice chest to trim and dry brine tomorrow night, start cook about 1 am Sunday Morning, and serve Sunday evening. #MeatFun
I'd post a picture of the meat, but I'm currently undergoing treatment for SmallPicSyndrome. Guest has me in the Operating Room, and healing will be here soon.
Paul I'm definitely working on it and owe you many thanks for your patience. We'll get you off the table and back in action as soon as we can
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