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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Shazaam!! I got game
I was just cruising through Wally World on a totally non-related
hunt when lo and behold I chanced to see two packer cut briskets marked down to $1.60/lb. What was I to do? I couldn't pass that by even though I had no plan to run the pit. Brisket has been displayed at about $3.50/lb for the last many moons around here. I think I'll just corn the flats and smoke the tips. I do dearly love my home grown corned beef. Oddly, these beeves were originally priced at $2.48/lb which is much lower then I've been seeing lately. Give a shit what grade it is. I'm going to corn some and smoke some. Grade isn't going to matter much at the end. -- Brick(Better to remain silent and be thought a fool then to speak up and remove all doubt) |
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Shazaam!! I got game
great score!!! Lee
> wrote in message .com... >I was just cruising through Wally World on a totally non-related > hunt when lo and behold I chanced to see two packer cut > briskets marked down to $1.60/lb. What was I to do? I couldn't > pass that by even though I had no plan to run the pit. Brisket > has been displayed at about $3.50/lb for the last many moons > around here. > > I think I'll just corn the flats and smoke the tips. I do dearly > love my home grown corned beef. Oddly, these beeves were > originally priced at $2.48/lb which is much lower then I've > been seeing lately. Give a shit what grade it is. I'm going to > corn some and smoke some. Grade isn't going to matter much > at the end. > > -- > Brick(Better to remain silent and be thought a fool > then to speak up and remove all doubt) |
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Shazaam!! I got game
On 30-Dec-2011, Nick Cramer > wrote: > wrote: > > I was just cruising through Wally World on a totally non-related > > hunt when lo and behold I chanced to see two packer cut > > briskets marked down to $1.60/lb. What was I to do? I couldn't > > pass that by even though I had no plan to run the pit. Brisket > > has been displayed at about $3.50/lb for the last many moons > > around here. > > > > I think I'll just corn the flats and smoke the tips. I do dearly > > love my home grown corned beef. Oddly, these beeves were > > originally priced at $2.48/lb which is much lower then I've > > been seeing lately. Give a shit what grade it is. I'm going to > > corn some and smoke some. Grade isn't going to matter much > > at the end. > > Too cool, Howard. Home made corned beef. Homemade pastrami, too? > > -- > Nick, KI6VAV. I have made corned beef two or three times already, but have yet to brave the smoking to make pastrami. I'm afraid that I cannot obtain the light smoke and controlled humidity necessary to properly produce pastrami. And frankly, my corned beef is so good that I am reluctant to risk any of it to experimentation. -- Brick(Better to remain silent and be thought a fool then to speak up and remove all doubt) |
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Shazaam!! I got game
On 30-Dec-2011, Sqwertz > wrote: > On Fri, 30 Dec 2011 04:19:22 GMT, wrote: > > > I was just cruising through Wally World on a totally non-related > > hunt when lo and behold I chanced to see two packer cut > > briskets marked down to $1.60/lb. What was I to do? I couldn't > > pass that by even though I had no plan to run the pit. Brisket > > has been displayed at about $3.50/lb for the last many moons > > around here. > > > > I think I'll just corn the flats and smoke the tips. I do dearly > > love my home grown corned beef. Oddly, these beeves were > > originally priced at $2.48/lb which is much lower then I've > > been seeing lately. Give a shit what grade it is. I'm going to > > corn some and smoke some. Grade isn't going to matter much > > at the end. > > If there's time before they go bad, I just corn one whole one and then > smoke them together (assuming you have the room on the smoker). It > doesn't take much more fuel or time to smoke whole briskets than it > does a couple points. > > I'm doing a duck and a plate of short ribs today. > > -sw Shit, now you tell me. I already have the flats in the brine and the points in the smoker pit. I like your idea of making some pastrami along with a regular pit run to make bbq brisket. -- Brick(Better to remain silent and be thought a fool then to speak up and remove all doubt) |
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