Found a website that should help identify some of the more common cuts of beef & pork that we BBQ. http://aggiemeat.tamu.edu/barbecue-cut-identification/
Hope it helps some understand some of the various cuts and where they come from. Leave it to the Aggies to simplify BBQ cuts.
Deep in the MCS zone.
Currently have
Gas: Weber Genesis 330
Charcoal: Weber 22 Premium
Smoker: PBC
Toys: DigiQ, Thermapen thermometer, Lodge Griddle/Grill
Looking to acquire: SNS, and one of everything else
Not personally an Aggie, but have many great friends and relatives who are. You just have to learn to put up with their abundant "bull snot" once in a while.
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
I work with Aggies daily. I worked with one Friday and Saturday whose dad is a professor there. It's all good.
Is it me or does that lid on that pit look like it is about 10,000 cooks past at least a light scraping. If fuzzydaddy sees that he might flatline on us.
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