We cover some Pitcast talk and it's genesis over the past 2 years, look ahead to some future show concepts and then we DIG IN in the questions you left in the thread...GOLD...JUST GOLD!!
Last edited by BBQCentralShow; April 26, 2018, 08:35 AM.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
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.
Awesome interview and Round Table... THANK YOU so much for letting us in the Pit have a chance to shoot questions to the moderators... I think this made it interesting and allowed for some fun interaction.
Thank you to Candy, Henrik, and Huskee for taking part and answering our questions...
Look forward to Candy's State of Competition interview!!!!!
Very interesting podcast! CandySueQ mentioned a white sauce for steaks that had sour cream and horseradish in it. I read thru the forums and looked in Meatheads book but I can't find it. Can someone point me to that recipe?
I figured flap steak was what we New Englanders call sirloin tip. Here's the wikipedia entry:
Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak.[1] Flap steak is sometimes called sirloin tips in New England.[2][3][4]
(greg) Rempe,@BBQCentralShow, Huskee, CandySueQ, Henrik , 👍👍👍👍 Moreâ—ï¸Moreâ—ï¸Moreâ—ï¸ 👍👍👍👍â—ï¸
Salut'ee, Grassy Ass, Tak fer Zitz, and Tanksâ€¼ï¸ Dan
Last edited by Danjohnston949; April 28, 2018, 02:19 PM.
EdF - the flap is referred to in the NAMP (meat buyers guide), as #185. They say:
The boneless bottom sirloin butt consists of 3 parts. They are the tensor fasciae latae, or tri-tip; the vastus medialis, vastus lateralis, and rectus femoris, or ball tip; and the obliquus abdominis internus, or flap. Obliquus means "angled", and internus means internal. We, just like cows, have an internal oblique and external oblique belly muscle (and of course the straight one, rectus abdominis), which is the flank. On a cow :-)
That's the one. I found what you found also. It seems the sources agree, this is one part of the bottom sirloin butt.
Just listened to my first forum interview which is your 104th week. I will have to listen to more. As an ex-Clevelander, I am even more impressed or happier.
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