What's that you're eating?

A 1/2 doz grilled oysters, a large salad and 2 Corona drafts (already drank 1) that I had for lunch at my favorite dive bar in the Central Valley yesterday.

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Also found a couple of 2 oz foie gras medalions left over in my freezer which I cooked the other day. Topped them w/a cherry sauce & they Tasted great but the pics didn't look so good. So, I didn't bother posting them. 🤷‍♂️
 
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Broke down that 10.5# slab of brisket that I bought recently.

NqlmN4W.jpg


Trimmed it and, don't know why it never adds up but was left w/of 2.5# fat, a 5# flat and 2.25# point:

atQi7Nw.jpg


Then separated the flat to use 2# for cubed chili meat, 3# of the center flat for smoking and the point for corned beef:

e4MGBOY.jpg


Wasn't energetic enough to do more w/the brisket today. Will probably prep the point for corned beef tomorrow (which takes about 5-7 days to get ready) and will use the cubed brisket to make chili sometime before then.

Vaccum sealed and put them all in the freezer for now.
 
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sgt1372 said:
Broke down that 10.5# slab of brisket that I bought recently.

NqlmN4W.jpg


Trimmed it and, don't know why it never adds up but was left w/of 2.5# fat, a 5# flat and 2.25# point:

atQi7Nw.jpg


Then separated the flat to use 2# for cubed chili meat and a 3# center flat for smoking and the point for corned beef:

e4MGBOY.jpg


Wasn't energetic enough to do more w/the brisket today. Will probably prep the point for corned beef tomorrow (which takes about 5-7 days to get ready) and will use the cubed brisket to make chili sometime before then.

Vaccum sealed and put them all in the freezer for now.
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How much is brisket in your part of the world?

It's ridiculous in price here still
 
trevitrace said:
Butt on the Weber.

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Wasn't that a beef rib? I love BBQ beef ribs!!!!

Haven't smoked one myself for awhile because they charge so much for a beef rib plate but I still go to a BBQ joint that serves them on Sundays. Mine are better but beggars can't be choosy.

I'd go there for a beef rib tomorrow but it's supposed to be 108F tomorrow, as it was today, and I planned to just stay home to enjoy the AC, watch TV on cable and troll the Net -- all of which I pay so much $ for. ;)

Going to brine the brisket point that I separated today and "maybe" cook a pot of chili w/the brisket cubes that I also preped today. That and watch some sports & other things on TV when I'm not wasting my time here. ;) ;)
 
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sgt1372 said:
Wasn't that a beef rib? I love BBQ beef ribs!!!!

Haven't smoked one myself for awhile because they charge so much for a beef rib plate but I still go to a BBQ joint that serves them on Sundays. Mine are better but beggars can't be choosy.

I'd go there for a beef rib tomorrow but it's supposed to be 108F tomorrow, as it was today, and I planned to just stay home to enjoy the AC, watch TV on cable and troll the Net -- all of which I pay so much $ for. ;)

Going to brine the brisket point that I separated today and "maybe" cook a pot of chili w/the brisket cubes that I also preped today. That and watch some sports & other things on TV when I'm not wasting my time here. ;) ;)
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Just a small pork shoulder. 5 hours unwrapped, foiled for the final 3.
 
yoko said:
Is that a herman????
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Yes, Sting 362 in Magnacut with anodized Ti scales and blue dark matter carbon fiber inlay. Been carrying it all day, arrived yesterday.

I also have Sting 4 (Damacore blade and black timascus scales), plus Sting 344 and 347 with blue/bronze anodized scales (matte and shiny respectively), and Sting 353 with black DLC blade and DLC scales, and micro Sting 89 with Ti inlay... 😅

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Air fryer all day
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And for s&gs a pic of my mothers old Cutco. I was probably less then 10 years old when she bought it along with some others. I clearly recall her treating these with extra care. This thing has prepared some seriously awesome grub. Miss her dearly.
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trevitrace said:
Just a small pork shoulder. 5 hours unwrapped, foiled for the final 3.
Click to expand...

Coulda fooled me from the pic. Looks like a rib not a shoulder bone sticking out of the meat. 🤷‍♂️

FWIW, my favorite roasted pork shoulder dish is a Cochinita Pibil (or Pernil) where you marinate the shoulder in an achiote based sauce & wrap it in banana leaves before roasting.

However, I don't roast the shoulder it to the point that you can shred or pull it, so that the meat can be used for sandwiches and/or tacos. I just cook it it til it's done but still firm and slice/serve it like pork loin. Just my preference.

This is what it looks like cooked in a pot in an open pit. Doesn't look as exotic coming out of the oven but still tastes great!

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