Meat. Just tasty meat
- Thread starter Crazyhole
- Start date
I would insert smoked brisket in at 3 all alone.
Not sure how you put chicken and turkey ahead of pork butt, carnitas, chicharron, and pork belly.
If you've never had a good piece of Otoro (highest grade Tuna Belly), then you need to try it at a top-end sushi house. I would probably put that in a #4 between smoked brisket and other beef products.
By without seasoning, may I assume you mean with salt at least?
If so, I’d still throw a lot of those into the hopper and would push chicken way the hell down unless it was Asian chicken.
But how quickly smoked?
I don't like to run my grill all day, so I smoke 2x as fast. It's not as good as normal speed, but it's still so good.
Also, don't knock a good Prime Rib or Tenderloin 'burger' from the 'roast' sections of the whole Rib Eye or Tenderloin cut against the Rib Eye or Filet steak, respectively.
My wife loves having either over the steaks, and I'm partial to the Tenderloin 'burger' too.
Salt is acceptable. Just take a slab of meat of any kind, cook it, and rank based on deliciousness.
Most of the time I smoke trimmed packer briskets at 275 and wrap at 165-170. Makes a pretty damn good brisket. Sometimes I’ll take them unwrapped until the days is rendered (180 or so) and then finish wrapped. The main thing on a brisket is the rest in a cooler. Rest it for an hour out of the cooler and then at least an hour in the cooler if not 3.
Oh and that’s about a 11-12 hour process.
Also, another key to beef is the dry brine. Salt it a day (or 3 for a rib roast) in advance and you’ll be happier than ever for it.
Ok then:
1. Ribeye/Prime Rib Roast
2. Good smoked bacon (like Neuske’s)
3. Otoro
4. Texas-style smoked brisket
5. Chicharron
6. Other beef products
7. Other pork products
8. Chicken
9. Turkey
10. Brussels sprouts/charred broccoli/roasted carrots
11. Fish
12. Other Vegetables
Coat it in a good olive oil, sprinkle it with salt, spread it out on a sheet pan and roast it until it’s crispy and almost burnt. It’ll change your life.
You must be confused, or talking about asparagus. Either way: not a meat, just like fish.
You could probably insert venison and bison before the fowl as well.
So, I currently slice it fresh (hot), then cool it after. Would you recommend otherwise?
I have to avoid sodium (primary aldosteronism). So it's pretty 'unprocessed' for me. My wife enjoys otherwise, but has learned to 'salt/season' after, unless it's raw, fresh cut peppers and the like, which I'll mix in.
I eat a largely 'raw vegan' diet, so when I mix in meats (from 3 times/week to 3 times/month -- basically whenever I can grill), it's all unprocessed, unsalted, and I stick with natural, fresh cut peppers for spices.
I would say that you absolutely want to hold the brisket whole and slice just before serving rather than the opposite. You’ll also probably want to slice only what you need and then sous vide the whole chunk of leftovers to reheat later. You can vacuum seal the whole brisket, freeze it for months, and sous vide it and it’ll be almost as good as the day you cooked it. Regardless, almost every pit master that I’ve talked to or read holds in a faux cambro or steam warmer.
Here’s some more info about resting and holding. https://amazingribs.com/more-techni...e-juiciness-why-resting-and-holding-meat-are/
Okay, that's close to what I do.
I basically slice only what will be eaten (while hot), and then bag (if it will be sliced again soon) or vacuum seal (if not for a few days, or months if in the freezer), what we don't eat.
But usually I'm slicing again some 6-24 hours later, as I make up bags for my wife to take to work. I've been pushing her to eat fresh like I do, and avoid snacks.
Thanks. I'm newer -- last 2 years, and maybe only once a month -- with whole cuts of meat. I only do brisket maybe 3-4 times/year, max.
As I mentioned, I do about 45 minutes/pound, instead of the standard 90, twice as fast as normal. That way I can start it late morning, and have it for dinner with the wife, when I do 6-8 pounds or so.
It's not the best as normal speed, but it's still brisket, and done well enough.
When I first read the title of this thread, I assumed Crazyhole was announcing to all of us that he was coming out of the closet.
My experience with kangaroo is that it tastes like sirloin with a more tender/almost mushy texture. Maybe I didn’t get the best piece?
Beef is so yesterday. Went from Beer to near beer now going form Beef to Reef Beef.
Kelp me if you can I'm feeling down, I used to be a Beef clown... Farts to global warming all around... Won't you please Kelp me.... Kelp Me!!!!
Kelp me if you can I'm feeling down, I used to be a Beef clown... Farts to global warming all around... Won't you please Kelp me.... Kelp Me!!!!
