Recent Posts

Pages: 1 2 [3] 4 5 ... 10
21
Hot Smoking and Barbecuing / Re: Where has everyone gone!
« Last post by cathouse willy on March 20, 2017, 03:21:46 pm »
Looks Good Cathouse willy, what sauce is that?
A toad in the hole is pork sausage baked in Yorkshire pudding,very tasty served with onion gravy and mashed spuds
22
Hot Smoking and Barbecuing / Re: Where has everyone gone!
« Last post by Edward176 on March 20, 2017, 02:40:36 pm »
Looks Good Cathouse willy, what sauce is that?
23
General Discussions / Re: Price of briskets
« Last post by Ka Honu on March 20, 2017, 02:23:26 pm »
Corned beef meat is generally pinkish with beige-yellowish fat and doesn't look like raw beef (redder meat and white fat). What you saw was probably a piece of flat - the most expensive way to buy raw brisket. Most folks who want to smoke brisket buy a Choice- or Prime-grade packer (raw flat and point still attached) and trim it themselves.

Check out the posts by WTS and Pachanga (here and here) for trimming and smoking basics.
24
General Discussions / Re: Price of briskets
« Last post by Piker on March 20, 2017, 02:04:46 pm »
 Yes this in Canadian dollars which is worth 75 cents in your money. I was in a A1 grocery store in Columbia Falls Mt. And looked at one in the meat cooler. It appeared to be about four lbs. and the price was over $48.00 total. It may have corned but said brisket on label.
25
General Discussions / Re: Price of briskets
« Last post by Habanero Smoker on March 20, 2017, 01:48:47 pm »
That is high, even for my area. In my area the average price for a whole packer is around $4.50/lb. for choiced, but I've seen Angus close to $8.00/lb.. Walmart sells choice whole packers for $2.69/lb. but they are almost mostly fat. Costco generally doesn't sell briskets in my area. In a couple of weeks I'll be going to Restaurant Depot to see what their prices are.
26
General Discussions / Re: Price of briskets
« Last post by Ka Honu on March 20, 2017, 01:22:52 pm »
Not if those are US dollars. Costco (in Hawaii) sells prime packers for $3 per pound. About 1/3 of that is fat so your "trimmed cost" is about $4 per pound.

Other places run higher (up to $5 or so for packers). Flats generally run about 40-50% higher than packers and you can rarely find points (I guess most of them go to corned beef or something else).
 
27
Hot Smoking and Barbecuing / Re: Where has everyone gone!
« Last post by Smoker John on March 20, 2017, 11:50:43 am »
I need to smoke something soon and maybe even post it. I have done several just haven't posted them, posting pictures is just a PITA lol

My position on this is (and always has been); if you have pictures and are willing to post them that is a plus, but not needed. If you don't have the time to take pictures, and you don't want to deal with Photobucket's many glitches, a post without a picture with a good description of your smoke/cook is just as good.

You are correct Habs, I will aim at sharing my smokes and adding pictures!
28
General Discussions / Price of briskets
« Last post by Piker on March 20, 2017, 11:09:16 am »
I always get my briskets from my s.i.l. Who is a cattle rancher so I was surprised to see them at $9.00 per lb at our local store. Is this a good price?
29
Hot Smoking and Barbecuing / Re: Is this pork shoulder picnic still good?
« Last post by Piker on March 20, 2017, 11:02:51 am »
I do not know for sure about pork but I dry age brisket that has been vacuumed packed in food saver bags for about 40 days in the frig. No problems ever so I would think the pork should be good.
30
The NEW Bradley Original Smoker (BS611) / Re: Another heating element questions
« Last post by TedEbear on March 20, 2017, 04:46:37 am »
Thanks I think that's the direction I want to go.  I'll start searching the posts for the How To's. does anyone have a link by chance on one of the easiest to follow mods?

Here are several how-to links, from the archives of the old Bradley user recipe site.

Additional Heating Element Modification

Additional Heating Element for OBS with On/Off Control

Those links no longer have the pics with them.  If you want the pics you have to d/l the entire recipe site file, which you can get from the link below.  Look for "Recipe_v5" and "GSReader v2.8" in the thread below.

Recipe Site

Here's what I did to my OBS a few years ago, following the how-to guides from the recipe site:




Pages: 1 2 [3] 4 5 ... 10