goEMAW.com bbq, smoking, grilling, etc. thread!

[pissclams]

egg buns?  looks great

[AST]

egg buns?  looks great

Thanks.  Nature’s Own Brioche.  I was skeptical when my wife got them but they are very high quality for a shelf pack.

[Cire]

Brisket is on sale everywhere. Deciding if I want to mess with it tonight or tomorrow!  Been a couple years but the last two or three I’ve done were very good


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[pissclams]

egg buns?  looks great

Thanks.  Nature’s Own Brioche.  I was skeptical when my wife got them but they are very high quality for a shelf pack.

not a bad bun

[yoga-like_abana]

so my wife went up to north dakota to visit family & they sent her back here with some steaks. I grilled two of them last night knowing they were ribeyes and that they had some awesome marbling to them. She later on told me they are Wagyu cows and crazy expensive but basically they have ruined any other steak I'm going to have in my life from this point on.

[Kat Kid]

so my wife went up to north dakota to visit family & they sent her back here with some steaks. I grilled two of them last night knowing they were ribeyes and that they had some awesome marbling to them. She later on told me they are Wagyu cows and crazy expensive but basically they have ruined any other steak I'm going to have in my life from this point on.

Damn, that’s sucks.

[Katpappy]

so my wife went up to north dakota to visit family & they sent her back here with some steaks. I grilled two of them last night knowing they were ribeyes and that they had some awesome marbling to them. She later on told me they are Wagyu cows and crazy expensive but basically they have ruined any other steak I'm going to have in my life from this point on.

OK, someone tell me why these Wagyu cows taste so good and what makes them so damn expensive.  TIA

[Cire]

Lots of fat


Great marketing


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[pissclams]

honestly the term has lost a lot of its meaning over the last 15 or so years
try the a5 at providence on melrose in la and you will know what wagyu is

[AST]

Deboned the Axis rear leg quarter I smoked earlier this week and then vac-sealed it.  Sous vide to 125 today and then onto the griddle with some garlic-herb butter.

Tope 5 roast I have ever made, easily.






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[AST]

Took 2 big roasts off of the leg, the others went into a vac-sealed bag for stew/chili meat as they had some connective tissue in them.


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[wetwillie]

I’m afraid if I ever tasted that I could never eat a white tail again.

[AST]

I’m afraid if I ever tasted that I could never eat a white tail again.

It is pretty good, I like it as much as elk.  Would it ruin whitetail for you?  I doubt it.  If you do not have it available all the time, you will still eat something.

[steve dave]

white tail, the dove of the deer meets.

[wetwillie]

I’m afraid if I ever tasted that I could never eat a white tail again.

It is pretty good, I like it as much as elk.  Would it ruin whitetail for you?  I doubt it.  If you do not have it available all the time, you will still eat something.

Ya’ll let Yankees cross the border and shoot axis deer?

[AST]

I’m afraid if I ever tasted that I could never eat a white tail again.

It is pretty good, I like it as much as elk.  Would it ruin whitetail for you?  I doubt it.  If you do not have it available all the time, you will still eat something.

Ya’ll let Yankees cross the border and shoot axis deer?

Yep, non-game permit is not very expensive, even for out of staters.

[Cire]

Prime brisket. Should have pulled a little earlier but turned out pretty good. Been a few years since my last one.


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[nicname]

Wife started some 3-2-1 ribs on the traeger 8 this am. I sleep in, go check em at 10:20... nothing. Nothing coming thru auger. Check hopper, dig out pellets. Sure enough straight sawdust at the bottom. Clean it out, get her started. Figure if
I’m gonna get em done it’s gonna be Memphis style. Takes about three hours and done at 275 with a mop every 30 minutes. Warming in the oven now.

Got some chicken thighs and legs on indirect in the Weber.


Meat.

[8manpick]

Prime brisket. Should have pulled a little earlier but turned out pretty good. Been a few years since my last one.


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Looks damn good to me

[Cire]

The point was great

Flat end got a little dry.


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[yoga-like_abana]

honestly the term has lost a lot of its meaning over the last 15 or so years
try the a5 at providence on melrose in la and you will know what wagyu is

gotta quit living in the past oldclams

[yoga-like_abana]

what do we think beef prices are going to do here soon? in NE KS lockers are booked up for a year +. also wondering what most hunters will do this year as well. clean your own deer? woof

[Cire]

Am curious as beef whole tenderloin has been 6.99/lb for two months.

Prime brisket is 3 and under

Gotta be over supply right?


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[BW]

what do we think beef prices are going to do here soon? in NE KS lockers are booked up for a year +. also wondering what most hunters will do this year as well. clean your own deer? woof

Wholesale beef prices are fairly low and will be going lower until mid October when holiday business starts kicking in. Retail prices are still very high as grocers haven't lowered them since the shortage in May. Club stores should have best prices around.

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[BW]

Am curious as beef whole tenderloin has been 6.99/lb for two months.

Prime brisket is 3 and under

Gotta be over supply right?


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Tenderloins are mostly used by restaurants and they are running at about 30% volume now, lower prices to pull them through retail.  Prime is plentiful due to cattle being fed longer due to processing delays.

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