Episode 63 - July 13, 2017 - "HouseHomey" interview

[HouseHomey]

Breadhead I make good briskets. I agree on the holy grail issue. I like the brisket because well.... one end is loaded with fat and one end slices nicely and it tastes "Beefy." I buy mine at Smart n Final for $2.29llbs to &2.89lbs for their "no roll."

Once I bought, in the mark down section at Ralph's a gorgeous choice thick flat. It was awesome. Another from a culinary school friend ( I picked them up and spared them the bus) who worked at a butcher they got for half off and gave to me a prime flat. It was amazing.

There are a few other examples like that. Perhaps I'm just chasing the better cut of meat but I don't believe the ones I bought at SnF came out as well but that's were the budget allows. But all were very edible. And the secondary cooks were awesome.

As you listed there are some other variables, especially pre slow n Sear.

i appreciate what you said and thank you for taking the time to write it.

[HouseHomey]

Hhmmm... some one was saying in another post that the packers I saw must have been mislabeled. I'm gonna take another look.

[Breadhead]

If you turn the cryovac package over and look on the bottom you will see the USDA stamp on the bottom. It will be labeled select, choice or Prime. If someone tampers with that stamp it's a crime.👍

[HouseHomey]

Though all beef is inspected not all pay to have it graded.

[Steve_D12]

HouseHomey Just listened to the show, great job! Cool to hear everyone's different point of views along with what and why they cook. Listening to you talk about chicken when you mentioned chicken enchiladas homemade I got really hungry lol

[Steve_D12]

HouseHomey any way to get that tomatillo salsa recipe?

[HouseHomey]

Certainly! Lemme dig it out. I haven't made it since Christmas when I used it in the green chicken tamales.

[T-bone]

Ditto on the tomatillo salsa recipe! We've made a couple of batches recently and now we're addicted sooo much better than store bought stuff. I'm thinking about smoking the tomatillos on the next batch.

[Eugene A]

Delightful interview. I'm no longer impressed by the guests' knowledge -- I come to expect it, and HouseHomey didn't disappoint.

[HouseHomey]

Wow! Thank you sir., but I'm just a cook.

[tbob4]

Love it - I got home late last night and stayed up to listen to the first half. I have company again tonight but am going to listen to the second half. The first half was tons of fun!

[Huskee]

"I heard Huskee went fishing lately" is his first words....Lol.

Great interview HH!

[HouseHomey]

Thats all I am gonna say. bwahaha. remember the record date.

[Danjohnston949]

HouseHomey, Eric; Greg, www.BBQCentralShow! Gents, You Flat Assed Knocked This One Out of the Park! 👍👍👍👍👍 Eric, You Sound Like a Radio Pro that Knows His Subject! 👍👍👍👍👍 I truly enjoyed Your Interview, I enjoy learning a bit about You and Your Family as well as Your BBQ Alcumin! I think getting to know one another in "The Pit" will lead to a better membership overall! In the Words of the Now Deceased smarkley,
SIC "Some of the Best Friends I've Never Met are Members of "The Pit Club"! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[HouseHomey]

You are very kind sir. Greg is awesome.i agree about pit people, they rock! How are you faring with the weather there? Stay cool my friend. Drink room temp water and keep some "cold ones" on ice.

[Danjohnston949]

HouseHomey, We have a Bright Sunny Day Here! Started at 60* F this Am, Low to Mid 80's this Afternoon! It doesn't Get Any Better! Congrats Again on Your Interview it Was Great!
From a Backyard Cremator in Fargo ND, Dan

[Pirate Scott]

Great Show.

[dtassinari]

This is the first Pitcast I listen to. Great show! And now I'm going to have to go back and listen to all the previous 62...

[T-bone]

HouseHomey great interview, Brother! Thanks for sharing. It was a pleasure listening to it during lunch today.

Thanks BBQCentralShow for continuing with the excellent interviews of Pit members.

[HouseHomey]

Thanks brother!

[tbob4]

I finally got the time to listen to the second half of the interview today - Great job and lots of fun listening. You are a lot like me in one aspect - whether it be second or third day meals, the meat almost always ends up in a tortilla.

[HouseHomey]

There is no better one handed meat carrying device. 🌯🌯

[Spinaker]

True dat!

[Mr. Bones]

Roger dat ^^^^ from somewhere in Th' Plains!

[Spinaker]

I don't know why but this reminded me of an interview on NPR. Dare I say Splendid Table?

"My first wife got the Weber!!" LOL!

This was a great interview. Even better life story. Thanks for taking the time to do this. It makes The Pit a much richer place.

Thanks for putting this together, Greg. This has been a great addition. BBQCentralShow

[hoovarmin]

I'm late to this party. Catching up on older posts, and this one was epic. Because of this Pitcast I'm adding to my repertoire of personal mottos "Don't make friends with the goat." The contrast between Production and Producing is something I'm going to be mulling over for a long time to come. Everybody give HouseHomey a scholarship to the Meat Up to make sure he's there because it wouldn't be the same without you bro. Great energy, great insights, great interview, Greg and Erik!

[HouseHomey]

hoovarmin Thank younfor recgonizing production and producing. It is so very important to know. My hats 🎩 off to you sir! Trust me on the goat thing though. Remind me to tell you the story about the chickens and roosters with the pigs foot. Perhaps in Memphis.

For the record, my schedule has changed and I have listned to few of the pitcasts past two or three after mine. I feel horrible about it.