[UncleWede]

Originally Posted by RickFLM4

Prime tenderloin churrasco marinated in homemade chimichurri. Side of beggars.

"Dogs don't even like meat"

Yeah, didn't work with mine either. She cleaned that NY bone in about 10 minutes on the lawn, and was back inquiring about another one before I could finish my steak, and she only has about 1/2 her teeth left at age 10.

[Esteban]

Originally Posted by RickFLM4

Prime tenderloin churrasco marinated in homemade chimichurri. Side of beggars.

Couple of cuties right there.

[TXSTYLE]

Some yard bird & sausage fresh out of the smoker... 🐔🐷🔥🤤

[JJ 911SC]

BBQ Browned Sugar Pork Chops with an encore non traditional Salad (Mix Green, Mandarin, Onion, Feta Cheese, Candy Pecan, Beets and Dry Cranberry).

[Esteban]

Originally Posted by JJ 911SC

BBQ Browned Sugar Pork Chops with an encore non traditional Salad (Mix Green, Mandarin, Onion, Feta Cheese, Candy Pecan, Beets and Dry Cranberry).

I sense the pitter-patter of little furry feet.

[dogbone]

Had a fun BBQ last week with a nice group of motorsport friends that were in town for Pikes Peak. Decided to go a little crazy. Smoked a Snake River Farms American Wagyu brisket and 3 racks of St. Louis-style pork ribs.

I've been smoking briskets for about a year, and while they've been decent, they've never been tender the way I would like them to be or have tasted in Texas. I've tried a variety of things, but just never got that awesome final result. Finally, I started to wonder if living at 6500 ft altitude was affecting the BBQ. There's not a ton of altitude BBQ info out there, but there was enough to confirm that altitude can massively affect BBQ---boiling points, humidity, cook times, final temps. So, I took all the high altitude advice I could find and incorporated it into the cook and----the brisket was fantastic! Very tender and juicy all the way from the tip of the flat to end of the point. By far the best brisket I have done. (I've been making decent ribs for awhile so I wasn't worried about those.)

Anyway, here's some pix and a vid showing how tender, juicy and jiggly the brisket was after a nerve wracking 18-hour cook (the brisket stalled for 4 hours at 139ºF):



Seasoned:


After a few hours:


Finished:


After an hour:


Ready to wrap:


Finished:

[JJ 911SC]

Déjà Vu; Côtelette d'Agneau au Barbecue et Salade

[JJ 911SC]

Italian & Jalapeño with Potato Salad

[eliphil]

[JJ 911SC]

Barbecue Bœuf & Crevettes Papillons à l’Ail

[JJ 911SC]

Sausages and Leftover Ham & Salad

[dogbone]

Smoked a brisket last night/today for a small gathering of friends that worked out very nicely. It was a 17 hour 15 minute cook. Put it on at 11PM Friday night. Removed it from the heat at 4:15PM Saturday afternoon. Let it rest for about 1.5 hours and then sliced it.

The end result was very tender and juicy throughout! It's nice to be getting comfortable smoking briskets at my home altitude of 6650ft. Until I compensated for the altitude, the briskets were fairly dry in the flat section. Now, from the tip of the flat to the end of the point, it's very juicy. The burnt ends were so tender, it was ridiculous. I always give all the burnt ends away to the guests as I'm slicing the brisket. Don't want those sitting around.

This was a USDA Prime brisket that I bought from a local butcher in Denver---Oliver's Meats. (This was my first visit to them. Very happy with the quality of the meat.)

I've never weighed a brisket throughout the various stages of its prep, but I've always been curious what's the weight difference from start to finish. So, this time, I decided to weigh it at 3 stages. Here's the results:

-From the butcher before doing anything to it: 12 lbs 12 ounces.
-Once it was trimmed, it was exactly 9 lbs.
-Fully cooked and ready for slicing, it was 5 lbs 13 ounces.

That means the finished meat was less than half the weight of when it came out of the packaging. Interesting.

Anyway, I really enjoyed the end result. I learned from Franklin BBQ to take a piece of Wonder Bread, layer some fatty point on it and then top it with some homemade coleslaw. Fold it up and enjoy! Awwww yeah!

The final result. Jiggly and juicy! And a solid smoke ring.


Trimmed and seasoned:


6 hours in with the fat side down:


12 hours in. Turned it fat side up at 9 hours in.


Rested and ready to remove from the butcher paper for slicing!

[JJ 911SC]

Steak with Beans and Beans.

[dreamingat30fps]

Originally Posted by RickFLM4

Prime tenderloin churrasco marinated in homemade chimichurri. Side of beggars.

I'm a huge fan of churrasco. When I get a good I don't think there are many better cuts.

I tried cooking some pichana for the first time. The little piece I tried was fantastic, especially for the price! This will be dinner tomorrow.

[dogbone]

Just got these delivered today! USDA Prime 3-bone Dino beef ribs!



I was gonna smoke both of them on Monday, buuuuuut now I'm having second thoughts. I'm only cooking for 5 people----me plus 4 ladies who don't eat a ton. One of the racks is 7 lbs. I'm starting to think that one rack may be enough. Thoughts?

[Nachbar]

Originally Posted by dogbone

Just got these delivered today! USDA Prime 3-bone Dino beef ribs!



I was gonna smoke both of them on Monday, buuuuuut now I'm having second thoughts. I'm only cooking for 5 people----me plus 4 ladies who don't eat a ton. One of the racks is 7 lbs. I'm starting to think that one rack may be enough. Thoughts?

Let me join. I'd gladly help with the meat. And the ladies 😁

[RickFLM4]

Originally Posted by dogbone

Just got these delivered today! USDA Prime 3-bone Dino beef ribs!



I was gonna smoke both of them on Monday, buuuuuut now I'm having second thoughts. I'm only cooking for 5 people----me plus 4 ladies who don't eat a ton. One of the racks is 7 lbs. I'm starting to think that one rack may be enough. Thoughts?

Those look great. Prime really does make a difference.

I agree with you. Even with the bone, 1 lb.+/person seems more than sufficient.

Let us know how they turn out. I looked up Wild Fork and it turns out they aren't far from me.

[dogbone]

Originally Posted by Nachbar

Let me join. I'd gladly help with the meat. And the ladies 😁

haha I guess that sounded more opportunistic than it actually is—-wife, two daughters and mother-in-law…… The point I was trying to make is that they sorta eat like birds.

[Nachbar]

Originally Posted by dogbone

haha I guess that sounded more opportunistic than it actually is—-wife, two daughters and mother-in-law…… The point I was trying to make is that they sorta eat like birds.

Oh.. Ok, I'm good, thanks 😁

[dogbone]

Originally Posted by RickFLM4

Those look great. Prime really does make a difference.

I agree with you. Even with the bone, 1 lb.+/person seems more than sufficient.

Let us know how they turn out. I looked up Wild Fork and it turns out they aren't far from me.

Yup, that's my thinking too----1lb+/person (raw) should be enough with light eaters even when considering the bones and the weight lost during the cook. If I'm wrong, Domino's isn't too far away.....

I'm really impressed with the WildFork packaging and the look of the meat through the packaging. Honestly, it's killin' me that I have to wait until Sunday to open the packaging! I want to dig in! hahaha Also, I'm happy to see there isn't a huge fat cap on either one---better value!

I'll be documenting the cook similarly to how I've done on here with the briskets.

[JJ 911SC]

Hambourgeois tout Garni et Salade de Pommes de Terre

[JJ 911SC]

Côtelette d'Agneau