To: nickcarraway
2 posted on
04/14/2020 2:28:16 PM PDT by
rrrod
(6)
To: nickcarraway
I can make it better than anything I can buy from anyone else.
3 posted on
04/14/2020 2:33:37 PM PDT by
Repeal The 17th
(Get out of the matrix and get a real life.)
To: nickcarraway
This list skips the entire state of NC. Parker’s ships, Skylight Inn ships, King’s Ships, Monk’s ships, even 12 Bones in Asheville does.
To: nickcarraway; PROCON; SaveFerris; Larry Lucido
A roundup of Texas joints and meat suppliers that can send you smoked meat as well as meat for you to smoke yourself. I find pastrami to be the most sensual of all the salted, cured meats.
8 posted on
04/14/2020 2:55:04 PM PDT by
Gamecock
(We love works righteousness because it satisfies our desire to judge others. (R.K).)
To: nickcarraway
To: nickcarraway
I like all kinds of Bar-B-Q, but the best is pork.
Also just cook/smoke the meat then add whatever sauce you like.
10 posted on
04/14/2020 3:01:41 PM PDT by
yarddog
( For I am persuaded.)
To: nickcarraway
11 posted on
04/14/2020 3:03:27 PM PDT by
Sirius Lee
(They are openly stating that they intend to murder us. Prep if you want to live.)
To: nickcarraway
I’m sad that Killen’s BBQ, Pearland TX. isn’t on the list. KILLENS, SHINERBOCK and BLUEBELL...the TEXAS TRIFECTA
16 posted on
04/14/2020 3:48:29 PM PDT by
smvoice
(I WILL NOT WEAR THE RIBBON.)
To: nickcarraway
18 posted on
04/14/2020 4:08:11 PM PDT by
Carriage Hill
(A society grows great when old men plant trees, in whose shade they know they will never sit.)
To: nickcarraway
To: nickcarraway
Brisket: dry age untrimmed packer 2 weeks. Inject (I use Butchers) and rub. Seal and put in sous vide at 155 for 30-36 hours. Chill, remove from bag trim to your preference and re-rub. Put on 250 smoker for until internal temp is 140 or so.
Beef Ribs: Rub, and put whole rack in sous vide at 150 for 36 hours. Chill and re-rub. Put on smoker at 250 until 140.
The sous vide can be done 1-2 ahead of time. Smoker time will be consistent depending on your meat/smoker. On my rig, a packer is about 5.5 hours and ribs about 4. No need to stay up all night: get up in the morning and put it on 5-6 hours before serving.
The dry age on the brisket is not about flavor, it is about removing water. As the brisket cooks, the "dry" protein absorbs rendered fat resulting in an amazingly moist brisket.
Because of sous vide, there is no stall on the smoker, even if you want to cook to a higher internal temp.
"If you are not cheating, you are not trying"
24 posted on
04/14/2020 4:48:48 PM PDT by
Deek
To: nickcarraway
27 posted on
04/14/2020 6:46:08 PM PDT by
FXRP
(Cogito, ergo Spam!)
To: nickcarraway
Lazy Dog restaurants are offering meal kits:
* pizza night kit
* backyard barbecue kit
* a brunch kit
and a general home essentials, AKA, regular grocery box
They’re located in the Dallas-Fort Worth area.
28 posted on
04/14/2020 8:48:46 PM PDT by
tbw2
To: nickcarraway
Bookmarking for brisket!!!
29 posted on
04/15/2020 4:51:09 AM PDT by
WildHighlander57
((WildHighlander57 returning after lurking since 2000)
To: nickcarraway
They forgot the New Braunfels smokehouse. I send a brisket to my uncle in LA every year for Christmas.
30 posted on
04/15/2020 1:09:13 PM PDT by
Texas resident
(The American media is our enemy)
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