Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 476105 times)

8manpick · « **Reply #4550 on:** July 02, 2020, 08:16:42 AM »

Quote from: Cire on July 02, 2020, 06:54:11 AM

Nice

What kind of sausages?

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Meat just a mix of what I had: 2/3 pork butt 1/3 brisket trimmings
Four spice mixes, though not with the traditional meat mix: kielbasa, andouille, plain salt and pepper, spicy salt and pepper

pissclams · « **Reply #4551 on:** July 02, 2020, 11:13:01 AM »

what in God's name are you doing not separating the flat from the point, and then not making burnt ends, my God what an epic facepalm fail FML WTF 100

kitten_mittons · « **Reply #4552 on:** July 02, 2020, 01:14:53 PM »

That's how they do it in Texas, and I make fun of these idiots all the time for it.

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8manpick · « **Reply #4553 on:** July 02, 2020, 02:15:45 PM »

Burnt ends: MEH

8manpick · « **Reply #4554 on:** July 02, 2020, 02:16:47 PM »

If I just want a sauce vehicle, I’ll buy some wonder bread

DQ12 · « **Reply #4555 on:** July 02, 2020, 02:31:53 PM »

made some dr. pepper pulled pork lastnight. bbq'ing is so easy.

kitten_mittons · « **Reply #4556 on:** July 02, 2020, 02:32:02 PM »

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wetwillie · « **Reply #4557 on:** July 02, 2020, 04:44:18 PM »

Quote from: 8manpick on July 02, 2020, 02:15:45 PM

Burnt ends: MEH

Da Fuq

Spracne · « **Reply #4558 on:** July 02, 2020, 04:46:10 PM »

To my knowledge, I have never eaten burned ends. Sounds like peasant food.

8manpick · « **Reply #4559 on:** July 02, 2020, 04:55:39 PM »

Quote from: memphis on July 02, 2020, 04:49:32 PM

Quote from: Spracne on July 02, 2020, 04:46:10 PM
To my knowledge, I have never eaten burned ends. Sounds like peasant food.

If you're ever in the KC area try some at Brobecks (hope it's still there )

I went to school with Doug Brobeck’s son throughout. His old place was Stilwell Smokehouse before it burned down the first time. Never been to Brobecks though

Spracne · « **Reply #4560 on:** July 02, 2020, 04:57:04 PM »

Correct. Stilwell Smokehouse came to an abrupt, burnt end.

kitten_mittons · « **Reply #4561 on:** July 02, 2020, 05:12:32 PM »

Quote from: memphis on July 02, 2020, 04:49:32 PM

Quote from: Spracne on July 02, 2020, 04:46:10 PM
To my knowledge, I have never eaten burned ends. Sounds like peasant food.

If you're ever in the KC area try some at Brobecks (hope it's still there )

Don't talk to Spracne about BBQ, he is from Texas. I have to make my own burnt ends around here because Texans slice it up and call it "moist" brisket. And no, I'm not lying about that, even though it sounds completely made-up.

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waks · « **Reply #4562 on:** July 02, 2020, 07:07:54 PM »

Quote from: 8manpick on July 02, 2020, 02:16:47 PM

If I just want a sauce vehicle, I’ll buy some wonder bread

Wut

tdaver · « **Reply #4563 on:** July 02, 2020, 11:53:40 PM »

Just picked up two points today. Burnt ends this weekend

waks · « **Reply #4564 on:** July 03, 2020, 01:54:22 PM »

Quote from: tdaver on July 02, 2020, 11:53:40 PM

Just picked up two points today. Burnt ends this weekend

Where does one find just the point? I can only ever seem to find flats.

kitten_mittons · « **Reply #4565 on:** July 03, 2020, 02:00:06 PM »

My butcher does whole packer briskets, flat cuts, and point cuts. They basically cut the point off vertically, so it includes like 80%of the point and 30% of the flat under it. They don't usually separate them how you normally would.

It's good for me because I rarely need that much brisket, so I can make burnt ends and brisket in a much more reasonable amount.

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tdaver · « **Reply #4566 on:** July 03, 2020, 02:16:12 PM »

Yep, local butcher has them. Not flat portion on them, just the point. Flats just aren’t worth messing with unless it’s for pastrami.

waks · « **Reply #4567 on:** July 03, 2020, 04:17:45 PM »

Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?

DaBigTrain · « **Reply #4568 on:** July 03, 2020, 04:26:05 PM »

Quote from: waks on July 03, 2020, 04:17:45 PM

Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?

Is MHK Meats not open anymore?

DaBigTrain · « **Reply #4569 on:** July 03, 2020, 04:27:50 PM »

Quote from: DaBigTrain on July 03, 2020, 04:26:05 PM

Quote from: waks on July 03, 2020, 04:17:45 PM
Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?
Is MHK Meats not open anymore?

Damn, just looked it up and they closed at the end of 2019. I know a bunch of the partners/owners.

kitten_mittons · « **Reply #4570 on:** July 03, 2020, 04:34:18 PM »

Quote from: waks on July 03, 2020, 04:17:45 PM

Hm...and what if there is no local butcher in town? If I go to the meat counter at Dillons or Hyvee is there a special kind of wink or something to give the guy?

According to Hyvee's website, you can ask the butcher to separate them, but I don't know if they'll sell them separately. You can always ask, though.

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AST · « **Reply #4571 on:** July 05, 2020, 09:18:14 AM »

Levi and I smoking his first brisket today. 1st step in teaching him to become a legendary pit-master

.

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KST8FAN · « **Reply #4572 on:** July 05, 2020, 09:43:10 AM »

Quote from: AST on July 05, 2020, 09:18:14 AM

Levi and I smoking his first brisket today. 1st step in teaching him to become a legendary pit-master
.

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We need a onesee that says
"Baby's First Brisket"

Tom

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AST · « **Reply #4573 on:** July 05, 2020, 01:05:23 PM »

A little late for that unfortunately unless I grab a Sharpie but wife would be pissed.

On to lunch, exploding egg burger off the Stone

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sonofdaxjones · « **Reply #4574 on:** July 05, 2020, 01:43:15 PM »

Did a Rib Roast Yesterday, rubbed, then coated with chilled garlic butter, smoked, pulled at 125, rested 20 mins and then seared to 135. Fantastic. Forgot to take pics.