What's cookin' this weekend? - Page 2 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-16-2009, 07:21 PM   #11
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
We went out for pizza tonight.

I have a whole bunch of meat in the freezer but damn its cold out side. Ugh -30 brrrrrr

Maybe just some fatties and a shoulder.
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 01-16-2009, 08:11 PM   #12
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Tomorrow I'm doing ribs, then smoking japs and habs, then doing picnic halves overnight ($0.99 sale on the picnics ... for some reason they think it's cool to cut them in half then package together, ah w/e, more bark).
__________________

Shawn White is offline   Reply With Quote
Old 01-16-2009, 08:25 PM   #13
Cooker
 
Tony M's Avatar


 
Join Date: Sep 2008
Location: Carson City, NV
Posts: 209
Local butcher just hooked me up with a 5.25 lb USDA prime brisket flat for normal price. Guess someone flaked on a big order. Never cooked a prime before. Will start bright and early tomorrow morning!

Any advise for a prime vs. choice brisket? Lower temps? I don't want to ruin it. I can definitely see a difference in marbling. It's beautiful, actually

Should be cold as hel here but it may hit 53F tomorrow. I'm not complaining, but we need more snow pack... the lakes are drying up!
Tony M is offline   Reply With Quote
Old 01-16-2009, 09:03 PM   #14
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Dang Boy..sounds like a purty smart Quebeckerpecker or Canadian eh? I aint neva had the pleasure of a split picnic. They do it down the middle or sideways? Now had some cajun boys try to come into bizness up here in God's Country one time. The health goons wouldn't let em smoke outside and the landlord goon wouldn't let smoke inside. Whut is there for a mother to do on this deal? Yuppers you guessed it. They made fresh sausage in the back room and got cryoed Earl Campbells for them who want somthing smoked. They also had some real crappy januine cajun smoked andouille in the cryo. Would be enough to make most grown men puke. Somebody need to teach them cajuns how to make sausage At any rate..the cajun who run the Sausage Shoppe said they had made sausage out of boneless picnics but it turned out too fat. They went back to boneless butts. Now I figger if they can offer em up boneless a person should be able to find one which has been split. Thanks for the info.

bigwheel


Quote:
Originally Posted by Shawn White
Tomorrow I'm doing ribs, then smoking japs and habs, then doing picnic halves overnight ($0.99 sale on the picnics ... for some reason they think it's cool to cut them in half then package together, ah w/e, more bark).
bigwheel is offline   Reply With Quote
Old 01-16-2009, 09:15 PM   #15
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I do flats as was taught by an ex-spurt old tall skinny ugly boy who happen to be married to IBCA LYnn..bbq Mom etc. You come up with a mop/sop. You put the flat in the smoke fat down at around 250 along with the mop in a sauce pan so as to keep it all warmish. Once an hour dribble some of the mop on the lean top side with a SS Tablespoon..dont never touch the meat. After about 3 hours roll out.....

I charge only twenty bucks for the rest of the story. Let me know.

bigwheel



Quote:
Originally Posted by Tony M
Local butcher just hooked me up with a 5.25 lb USDA prime brisket flat for normal price. Guess someone flaked on a big order. Never cooked a prime before. Will start bright and early tomorrow morning!

Any advise for a prime vs. choice brisket? Lower temps? I don't want to ruin it. I can definitely see a difference in marbling. It's beautiful, actually

Should be cold as hel here but it may hit 53F tomorrow. I'm not complaining, but we need more snow pack... the lakes are drying up!
bigwheel is offline   Reply With Quote
Old 01-16-2009, 09:57 PM   #16
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Went out and had fried shrimp tonight. Tomorrow night going to fry white perch filets. Sunday going to smoke up some baby backs. Wife just told me she made chicken and sasuage gumbo to eat sometime this weekend. Guess I will put on all the weight I lost this week.
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 01-16-2009, 10:34 PM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Whew now this is krewlish and unusual punishment Now whut pray tell is a "white perch" could that be Crappie perhaps? If not is there any other comonplace names for it? I have heard that terminology before and seems like in the context of Crappie but just aint shore. You know whut is a "di dipper" and a "gasper goo" by any chance? Thanks.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-16-2009, 10:42 PM   #18
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
Quote:
Originally Posted by bigwheel
...I aint neva had the pleasure of a split picnic. They do it down the middle or sideways?...
The same direction as from lopping off the hock, they just slide it over and saw again ... you might say lengthwise.

Here's one of the packages I bought:




There's a pic here of some done back in the summer right after brushing with the bottom of the sop pot (all the rub and stuff at the bottom). I just leave the skin on and stand em up on the skin side when I can to smoke em, if they sit well. Those particular ones were really moist and tender, I'd have put em up against anybodies shoulder butt with no shame. At $.99/lb can't beat the price either. Best price I can get shoulder butt is $2/lb if I buy 8 whole in cryo (case). Retail is about $3.50/lb.
Shawn White is offline   Reply With Quote
Old 01-17-2009, 05:29 AM   #19
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Quote:
Originally Posted by bigwheel
Whew now this is krewlish and unusual punishment Now whut pray tell is a "white perch" could that be Crappie perhaps? If not is there any other comonplace names for it? I have heard that terminology before and seems like in the context of Crappie but just aint shore. You know whut is a "di dipper" and a "gasper goo" by any chance? Thanks.

bigwheel
You got it Bigwheel. It's the same thing as a crappie. Ones I'll be cooking are the black crappie. Aka sac-a-lait in south Lousiana. Here is a link to learn what they are called in other parts of the country.

http://en.wikipedia.org/wiki/Crappie
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 01-17-2009, 06:59 AM   #20
BBQ Centralite
 
Woodman's Avatar


 
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
Smoked Ice.
__________________

__________________
"I was born to cook for people"
Woodman is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.