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What's on your BBQ Menu for the Labor day weekend?
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 Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4882 
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Just got done firing up the WSM! Got it started ~7:30 and meat on at 8. Excited to see how my 'snake block' works - hoping for a good 8+ hours out of it....
Attachment: 20200905_075000 (Medium).jpg Attachment: 20200905_084358 (Medium).jpg Attachment: 20200905_084436 (Medium).jpg 8# pork butt -- I'm figuring ~10 or 11 hours. BTW --- Smart Food Service (old Cash&Carry) was advertising briskets for $2.59/# on their website --- I was tempted, but I already had the butt and am not brave enough to tackle a 12-15# brisket yet. You do not have the required permissions to view the files attached to this post. _________________ Plan B is actually repeating Plan A.... it just involves much more alcohol. Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense? |
| Sat Sep 05, 2020 7:55 am |
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Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52068 Real Name: Steve
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Ah, you bastards. You got me all excited with this thread. I even went to the Cash & Carry, errr, what's it called now? website and looked at the cheap brisket.
Then I remembered that I'm on a serious mission to eat the stuff out of my freezer . . . not add more to it. :( _________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Sat Sep 05, 2020 9:30 am |
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Site Supporter   Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17822 Real Name: Chuck
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Going to do cornish game hens Sunday. Probably a combination of sous vide and grill.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux |
| Sat Sep 05, 2020 9:44 am |
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Site Supporter  Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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golddigger14s wrote: Going to do cornish game hens Sunday. Probably a combination of sous vide and grill. The first rule of BBQ Club is, you don't talk about any other Sissy Ass method of Cooking.  _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Sep 05, 2020 9:57 am |
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Site Supporter  Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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Look out John, or else he'll jump in his Lesbaru and drive back through Olympia and kick your ass!
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Sat Sep 05, 2020 10:59 am |
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Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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Jagerbomber35 wrote: Look out John, or else he'll jump in his Lesbaru and drive back through Olympia and kick your ass!   _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Sep 05, 2020 11:28 am |
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Site Supporter  Location: Bow Joined: Tue Apr 2, 2013 Posts: 2688 Real Name: Phill
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Jagerbomber35 wrote: usrifle wrote: Pvanderzee wrote: usrifle wrote: That's a good looking Brisket, i'm now regretting not going to Cash & Carry for a whole packer for the weekend, that looks tasty just rubbed.  FUCK. Why didn't I think of that...I was struggling to figure out where to get a brisket here in Burlington. Finally just got one 'ordered' from a butcher in Bow that I drive past on the way to work. Had to wait for the cow to get butchered. Totally forgot about the restaurant supply store in town. They probably have a bigger one, too. Yeah, but you got a much fresher Brisket that way and you probably got organic Beef too. Cash & Carry had Angus whole Packers around 15-18 pounds at just over 3 bucks a pound last i looked, but it's been a Month or so. They are my "go to" for Brisket. ...and big packs of Bacon.  I use a wholesaler for a lot of my smoking meat needs. However Cash and Carry is always my go to for home stuff or a spurr of the moment cook. Pretty awesome we have one here in town. Don't ever forget that again Pvanderzee! A couple weeks ago whole packer briskets were on sale for 3.2/lb, normally 3.69/lb. So grabbed a 23lber for a fantasy football draftast weekend. I went in today and got a couple 13's. One to get frozen for a later date, one for probably Sunday night. My hand is forced on the burnt ends. Both packers are just a tad too long for the egg. 10-pounders are the perfect size for the egg. Big enough to give you some good unwrapped time to get a smoke ring, not too big for the egg. They didn't have anything smaller than a long, skinny 12. _________________ Sinus211 wrote: Z66 and I still fuck on the regular. zombie66 wrote: Mikey is a Bossy Bottom..... |
| Sat Sep 05, 2020 11:47 am |
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Site Moderator   Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8666 Real Name: Jaime
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4, 42 day dry aged steaks reverse seared in a traeger.
_________________ Consider donating to: WAGUNS Second Amendment Foundation Citizens Committee for the Right to Keep and Bear Arms Join the NRA Firearms Policy Coalition |
| Sat Sep 05, 2020 12:37 pm |
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Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. I need to learn more about dry aging...  _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Sep 05, 2020 3:06 pm |
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Site Supporter Location: Bow Joined: Tue Apr 2, 2013 Posts: 2688 Real Name: Phill
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usrifle wrote: BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. I need to learn more about dry aging... All you have to do is go several years without drinking. _________________ Sinus211 wrote: Z66 and I still fuck on the regular. zombie66 wrote: Mikey is a Bossy Bottom..... |
| Sat Sep 05, 2020 3:58 pm |
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Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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Pvanderzee wrote: usrifle wrote: BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. I need to learn more about dry aging... All you have to do is go several years without drinking. _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Sep 05, 2020 4:35 pm |
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Site Moderator Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8666 Real Name: Jaime
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BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. Step one. Reverse sear to 125. You do not have the required permissions to view the files attached to this post. _________________ Consider donating to: WAGUNS Second Amendment Foundation Citizens Committee for the Right to Keep and Bear Arms Join the NRA Firearms Policy Coalition |
| Sat Sep 05, 2020 5:03 pm |
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Site Moderator Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8666 Real Name: Jaime
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usrifle wrote: BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. I need to learn more about dry aging... Easy peazy. https://umaidry.com/ _________________ Consider donating to: WAGUNS Second Amendment Foundation Citizens Committee for the Right to Keep and Bear Arms Join the NRA Firearms Policy Coalition |
| Sat Sep 05, 2020 5:05 pm |
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Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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BadKarma wrote: BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. Step one. Reverse sear to 125. Mmmmmmm......Now how are you going to Sear them? _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Sep 05, 2020 5:09 pm |
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Site Moderator Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8666 Real Name: Jaime
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usrifle wrote: BadKarma wrote: BadKarma wrote: 4, 42 day dry aged steaks reverse seared in a traeger. Step one. Reverse sear to 125. Mmmmmmm......Now how are you going to Sear them? Still working on it. We had to add some corn. You do not have the required permissions to view the files attached to this post. _________________ Consider donating to: WAGUNS Second Amendment Foundation Citizens Committee for the Right to Keep and Bear Arms Join the NRA Firearms Policy Coalition |
| Sat Sep 05, 2020 5:32 pm |
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