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Meat En Place

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  • Meat En Place

    Haven't smoked anything since Christmas Eve and never did put up a stash last fall, so better late than never. Meat prices are really going up and been really wanting a brisket lately, I called my butcher and he said brisky....$2.85 lb. I said maybe I'll just get some ribs and see ya this afternoon. When I got there he said he would give me the beef for $2.60, I said; what the hell give me the smallest one and a slab of spares ( which he charged me $2.60 also) so $39.00 bucks later a 10.4 lb brisket and one 4.5 pound slab of spares. Luckily I bought a case of butts last summer @ .79 per #. 1 butt weighs 9.5 and the other 8.5

    Meat En Place.



    If I was planning on running hotter would a put on a yard bird as well. Shoulda stuck one in the Watt Burner. too late now.


    Trimmed ( 3 pounds scrap + 1.5 pound future sausage meat)



    First coat of Rub.




    Until Tomorrow.


  • #2
    Ah man, going to be some good eating tomorrow...Drink me a light or 5...
    Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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    • #3
      so is the lesson to be learned "dont drink and trim your meat?"

      everything else looks great
      Island of Misfit Smokers Member #92

      How to heal the world. Love people and feed them tasty food.

      sigpic

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      • #4
        It seems you only rubbed the fat cap on the butts?

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        • #5
          for everything but the beer.....

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          • #6
            Well, it'll heal quick, Lee. Benefit of a sharp knife. My thumb only took 5 days.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              C'mon Steve. You know how it disappears when you plop em in a big ol pot of boiling water. Hard to see in the pic.

              Originally posted by Bbq Bubba View Post
              It seems you only rubbed the fat cap on the butts?
              Last edited by SmokinLee; 02-14-2011, 10:03 PM.

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              • #8
                All the makings for a great day, makin' me twitch a little bit! Looks like you have a great spread there!

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                • #9
                  i need to do some of this got a 14lb brisky and a 10lb butt in the freezer need to do and stock up....thanks for the reminder...
                  oh yea looks like a great start
                  Mike
                  Oklahoma City
                  22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
                  Weber 22.5 Performer
                  GOSM 3405gw
                  Boomer Sooner Drum
                  Maverick ET-732
                  Various Cast Iron Skillets and Dutch Ovens
                  A-MAZE-N 6X6 Smoker



                  _____________________________________________

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                  • #10
                    Originally posted by SmokinLee View Post
                    C'mon Steve. You know how it disappears when you plop em in a big ol pot of boiling water. Hard to see in the pic.
                    Thats funny stuff right there

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                    • #11
                      Originally posted by SmokinLee View Post
                      C'mon Steve. You know how it disappears when you plop em in a big ol pot of boiling water. Hard to see in the pic.
                      Doh!

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                      • #12
                        Nice pile of meat, Lee!
                        Gotta watch those knives...
                        ~Brian~
                        GLBBQA Member KCBS Member and CBJ
                        BBQ Jones Comp Team

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                        • #13
                          Rub it in the snow & slap some mud on it and fire up the cooker Lee.
                          sigpic

                          Don't let your meat loaf...

                          http://s44.photobucket.com/albums/f2...view=slideshow

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                          • #14
                            Perhaps you should retain an attorney, and sue the knife manufacturer for selling a dangerous product...
                            Once you go Weber....you never call customer service....

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                            • #15
                              Originally posted by IrishChef View Post
                              Perhaps you should retain an attorney, and sue the knife manufacturer for selling a dangerous product...
                              YOU USED THE BALM??? Who told you to use the balm? Damnit!
                              sigpic

                              Don't let your meat loaf...

                              http://s44.photobucket.com/albums/f2...view=slideshow

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