food Smoke Somethin
- Thread starter Walchit
- Start date
For $165, it’s probably the 14”PtMD989 said:
Around here (not sure if it’s different in different parts of the U.S.), prices for a brand new one are:
14” = $200
18” = $330
22” = $440
That’s a good chunk of money off, but if you don’t mind a used one, I’d bet you could easily find a used 18” for the price of a new 14”
Today I'm going to make a stab at burnt ends from my previously slightly overcooked brisket flat, about 2 & a half pounds...The point is long ago digested, so the flat it is...
If anyone wants to wave me off or give me the pat on the head I need, now's the time. I plan to follow what I can make of Iron Mike's burnt end process...
And happy Fathers' Day, you fools....
If anyone wants to wave me off or give me the pat on the head I need, now's the time. I plan to follow what I can make of Iron Mike's burnt end process...
And happy Fathers' Day, you fools....
stettoman said:Today I'm going to make a stab at burnt ends from my previously slightly overcooked brisket flat, about 2 & a half pounds...The point is long ago digested, so the flat it is...
If anyone wants to wave me off or give me the pat on the head I need, now's the time. I plan to follow what I can make of Iron Mike's burnt end process...
And happy Fathers' Day, you fools....
Sorry, still social distancing. Happy fathers day!
Idk stetto? I havent noticed it, but my memory forgets most of my posts anyway. I see an old one and am confused sometimes lol.
Went out to the lake with the butthead kids this weekend, my buddy got a "floating motel" and had his boat out there. So we tailgated, cause I wasn't sure everyone would like me grilling on the little sidewalk thing.
Don't mind my spatula, I'm not the best at preparing
Went out to the lake with the butthead kids this weekend, my buddy got a "floating motel" and had his boat out there. So we tailgated, cause I wasn't sure everyone would like me grilling on the little sidewalk thing.
Don't mind my spatula, I'm not the best at preparing
Gonna try this again, 've had my tantrum and after watching Andy "cook" with a flathead Snap-On I feel a little better....
Remember I was trying burnt ends from the flat---
The Blues Hog sauces supplied by MikeUSMC were used, blended as per Mike's suggestion...
I did have a small bit of the point left and cubed up to mix, and I used almost a full stick of butter. Ashen was right, I might oughta had used the whole stick, but this did work ok.
We spent a few hours at my Dad's gravesite, cleaning up his marker and trimming the periphery, got back to the house about a half hour before the 3 hour mark (at 230 degs) in the oven. It was risky to crank up the coal burner in that circumstance, but this worked out pretty good. Took the pic about 10 seconds after removing foil...
Then came brain fart, I'd mixed up more sauce and slathered on, put on the broiler for +/- 3 minutes. THAT made ooey gooey goodness. Forgot to take pics of the slather and the aftermath of the broil...However....There were a few leftovers.
The flavor was spectacular. Those who happened onto one or two of the point cubes (I did, I did!) got a real treat.
Definitely tasty and memorable. Everyone loved them...But those of us with 55 y/o + teeth had some issues with the lean texture...
Learned a gutload, had a great Fathers Day, and I took out and thawed a 12 lb porkbelly and split by three, one is now waiting for a true pork burnt end experience!!
Let's see if this posts.....
Remember I was trying burnt ends from the flat---
The Blues Hog sauces supplied by MikeUSMC were used, blended as per Mike's suggestion...
I did have a small bit of the point left and cubed up to mix, and I used almost a full stick of butter. Ashen was right, I might oughta had used the whole stick, but this did work ok.
We spent a few hours at my Dad's gravesite, cleaning up his marker and trimming the periphery, got back to the house about a half hour before the 3 hour mark (at 230 degs) in the oven. It was risky to crank up the coal burner in that circumstance, but this worked out pretty good. Took the pic about 10 seconds after removing foil...
Then came brain fart, I'd mixed up more sauce and slathered on, put on the broiler for +/- 3 minutes. THAT made ooey gooey goodness. Forgot to take pics of the slather and the aftermath of the broil...However....There were a few leftovers.
The flavor was spectacular. Those who happened onto one or two of the point cubes (I did, I did!) got a real treat.
Definitely tasty and memorable. Everyone loved them...But those of us with 55 y/o + teeth had some issues with the lean texture...
Learned a gutload, had a great Fathers Day, and I took out and thawed a 12 lb porkbelly and split by three, one is now waiting for a true pork burnt end experience!!
Let's see if this posts.....