Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
@Jett129 Brisket scraps are awesome in a burger! When I had my Lang smoker, I definitely did whole briskets. The bottom cooking surface was 2" x 4", and the top rack was maybe 18" x 36", if I recall correctly. Damn, I miss that smoker! Now I live in a much smaller place and only have room for a big green egg, so I definitely can't fit a full-sized brisket in there lying flat. I bet I could roll it up and prop it up vertically like a crown roast. It's great to have a relationship with your butcher and support that local business!
-
Silver Lining…Made brisket quesadillas with the leftovers which included bleu cheese coleslaw, and they were absolutely outstanding. Had some really good tequila with them,and I,now, feel a little bit better about what i did yesterday. My wife has always insisted that brisket is better the next day.
-
I don't share much with you guys but this one is quite something. Its a complete inside skirt from a wagyu beef. Doesn't look crazy in the photo (maby) but its almost 1m long. Enough to feed 14 people. -
@scarfmace Can you please post a picture of it cooked? Looks amazing, my mind is racing, and I can only guess that the wagyu skirt must be insanely expensive…
-
@goosehd This is the same cut of meat (but only the middple part) cooked on my kamado a while back. There is a local wagyu farm where I live, its not A5+ grade but the taste is awsome and the cows are free range. The price of the skirt steak is about 50€ /kg.
-
@scarfmace Very, very nice!! Thank you
-
if you want steak porn, I've got you
-
Some TIY action going on here yesterday. Always wanted to make a pithog one day and must say I'm pretty happy the way it turned out.
-
-
Mo butt
-
@mclaincausey your butt looks tasty
-
-
I was lucky today as they were starting the whole fresh piece and I got the burnt ends 🥳
coming
