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All hail the BBQ 2013 thread!!!
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The star review had some great things to say, and of course like any critic they have to offer some negative points. However she did love the brisket sandwich and called it a winner!!!
Some of the negative points was for some reason she tasted powder in her sauce which seems odd to me, and the slaw could use some improvements. For 3 weeks old I can accept those comments and glad she really did love my brisket.
The restaurant industry is not for everyone however I'm enjoying it. The intense feeling when you get when a huge rush is coming is amazing. Especially when you have the right people in the kitchen. You just see this nice flow happening with everyone.
Time flies for me now... when I was at the office it felt like it just dragged all day looooooooong.
Marky
Some of the negative points was for some reason she tasted powder in her sauce which seems odd to me, and the slaw could use some improvements. For 3 weeks old I can accept those comments and glad she really did love my brisket.
The restaurant industry is not for everyone however I'm enjoying it. The intense feeling when you get when a huge rush is coming is amazing. Especially when you have the right people in the kitchen. You just see this nice flow happening with everyone.
Time flies for me now... when I was at the office it felt like it just dragged all day looooooooong.
Marky
I bought a 6.1 KG brisket from this place this weekend:
Rolling Acres Natural Beef
At $16/kg it was the most I ever paid for a brisket... seems REALLY steep to me but this place doesn't slaughter cows on the regular because of how they farm so they don't always have brisket. He had some great smoked meat he had made on site that I took home.
Rolling Acres Natural Beef
At $16/kg it was the most I ever paid for a brisket... seems REALLY steep to me but this place doesn't slaughter cows on the regular because of how they farm so they don't always have brisket. He had some great smoked meat he had made on site that I took home.
This may be a off topic but working in the kitchen you can encounter some slippery moments lol. However I got these shoes called "tarantula anti slip shoes".
What a difference I tell ya!!! If anyone works in the kitchen these are a must have. I'm very impressed with the grip you get with them.
What a difference I tell ya!!! If anyone works in the kitchen these are a must have. I'm very impressed with the grip you get with them.
The Grid TO did a nice write up on my smokehouse 
We got some BBQ for Father's Day - it was quite good. Big Bone BBQ - we got a combo platter with ribs, pulled pork, smoked wings, fries, coleslaw, beans and cornbread. I'm a huge pulled pork fan so that was my favourite. My 7-year-old ate more than me! She LOVES bbq - the ribs were her favourite.
We don't have a smoker (or a bbq that accomodates smoking) so it's not something we can do at home yet
We don't have a smoker (or a bbq that accomodates smoking) so it's not something we can do at home yet
What recipe did you use? I'm interested in doing this next time I do a chicken. I think I'm going to smoke one in a few weeks.
I have been perfecting my pulled pork over the past few weekends. I did up two 8 pound butts on Saturday and they were really good but was it ever a stressful cook. I got a really nice smoke on them with cherry wood and transferred to the oven at about 174 internal or so, so that I could not worry about the fire and try to relax before the party... well, they ended up taking FOREVER to get above 190 and I ended having to skip my afternoon nap because I was worried they weren't going to get to 200 in time for the guests. Having a wireless remote can be a terrible because you end up watching the temp constantly.
My buddy went after a brisket on Sunday and had some friends over. He got a really nice bark on it but it was dry in places... he feels the butcher took too much fat off it. He had the temp at about 250, had it on for 12 hours.. wrapped in butcher paper... the whole nine yards as per Aaron Franklin's video.
agentRC4
TRIBE Member
The Grid TO did a nice write up on my smokehouse
I want to bring the family over soon, but I have to ask. Do you use any peanut based products? Oil? rubs? I have a BBQ loving girl who is allergic to peanuts
Could you do this with boneless, skinless? I know it's probably BBQ sacrilege to do so but it's easiest for a weeknight and I really want to BBQ more this summer.
No we don't use any peanuts however we can't promise any of the supplies we get are made in a nut free environment.
OK cool, I could throw them in the brine in the morning then ready for grilling at night.
You just always hear about fat and bone and adding flavour so much with meats, I figured the die-hard bbquers wouldn't be so hot on removing all of that!
What's the general procedure for doing this? There is a formula for how much salt to water right?
agentRC4
TRIBE Member
that's good enough. We should be swinging by this weekend!
2 TBSP of Salt (fine kosher) for each 1 Cup of water.
Personally, i boil a small portion of the water with all the salt to ensure that it's well diluted (and add a few spices.. Bay leaves, fennel seeds, allspice berries, peppercorns and a clove or two of smashed garlic ). I'll then add a bit of sugar and the remaining cold water with ice cubes, or refrigerated water . You never want to toss your meat into a warm brine, as that will breed bacteria.
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Awesome, I am def doing this soon.
