It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[IIGood]

Ok, I’m going to try real hard to not be a moron. No guarantees though here……

I bought another Wally World brisket. Almost a duplicate of the last one.

I’m going to start cooking it tomorrow. If I can put it in the smoker properly, we’ll have a tasty treat.

I have not notified my kids or siblings of an impending brisket since the last one displayed my inadequacies so effectively.

I’ve already promised myself I wouldn’t cry over how this brisket turns out.

To help with being calm during the initial placing of the brisket in the smoker, I purchased this snazzy little set.

I know it's been forever since you got it, but how did it turn out?

 

[Davedacarpainter]

I know it's been forever since you got it, but how did it turn out?

To start off, the Glenmorangie is very tasty, I will be getting a larger bottle to enjoy.

The brisket turned out like I think it was supposed to. This is it after resting in the cooler for four hours. It’s amazing how warm it stays in there.

Sooooooo, it was juicy, tender and had a good smoke flavoring.

Problem was it still tasted like cheap beef that I was putting lipstick on.

The wagyu tallow didn’t really add a lot of flavor. Very bland. Which makes sense after I though it over. It’s rendered fat from a wagyu cow. No meat, no nothing other than the fat that melts.

The lesson for me? Spend the extra $30-40 and get a prime brisket next time.

Why did Guga on YouTube go ape over this idea? I don’t have a clue.

 

[Olivethefet]

I like Guga, but he tends to be a bit, um, dramatic about all his food. I still love to watch he though!

 

[Ronin38]

To start off, the Glenmorangie is very tasty, I will be getting a larger bottle to enjoy.

Glenmorangie For The WIN!!

 

[IIGood]

I still have yet to try my hand at a brisket here. I see the flats are plentiful at Sam's Club still which would probably make for a good first attempt for me.

There's a local burger/BBQ joint here that has the most spectacular brisket I've had....just so good.

 

[Davedacarpainter]

I want to try Costco. We recently got one here in Tulsa.

Maybe this weekend.

 

[Davedacarpainter]

Ok, no Costco yet. Someone at work told me about a butcher that’s relatively close to me (15 miles) in a town called Coweta.

So off I went. It’s a nice little shop that has a barbecue restaurant attached to it. I intended to get a couple chickens to roast. While waiting my turn to be served, my eyes fell upon this glorious piece of meat.


So I left with two chickens and one three pound cowboy steak.

The prices are nearly identical to those from my dearly departed Perry’s. This steak was right at $45.

I’ll cook it tomorrow and let you know how they compare in quality.

 

[Noobz347]

 

[7991LXnSHO]

Glad you found a local source again.
I was spoiled with family then friends that raised cattle (or pigs) and I we could get the meat processed locally, and aged or not as desired. Chain store stuff is not the same. The locker with locations near here is still closed.

 

[Davedacarpainter]

Ok crap, again?

 

[Noobz347]

I'm doing another prime rib over charcoal on the spit again tomorrow.


My lunches this week are going to be epic.



More to follow...

 

[Davedacarpainter]

Ok, Dave the Dumbass had to buy a new oven……….

Who knew a cast iron Dutch oven would shatter a glass topped range when dropped on it?………

I don’t have souse vide capability yet, so I thought I would try to get the big fat steak close to 125 in the middle by cooking in the oven at a really low temp (trying 170 for right now). Then take it out to the grill to make it look pretty.

After the steak is done, I have to get after cooking my chickens. I’m using rotisserie type seasoning this time. I got a feeling after the steak I won’t be eating much more today.

So the chickens are for this weeks food.

 

[Olivethefet]

Keep an eye on market place for the souse vide . I picked up 3 for 10 a piece that were new in box. They work great. People don't understand them and they are not a hot item.

 

[Davedacarpainter]

Oh holy crap……………..

This was a wonderful and beautiful chunk of meat. I got the internals to 132*.

I shared half of it with my attractive 59 year old single neighbor lady. She liked it as well.

I‘ve found a new place to buy steaks.

 

[02 281 GT]

Oh holy crap……………..

This was a wonderful and beautiful chunk of meat. I got the internals to 132*.

I shared half of it with my attractive 59 year old single neighbor lady. She liked it as well.

I‘ve found a new place to buy steaks.

That's so nice of you to share half of your big, fat, delicious meat with your attractive neighbor.

 

[Davedacarpainter]

That's so nice of you to share half of your big, fat, delicious meat with your attractive neighbor.

I’m a nice guy John, what can I tell you……

 

[Jinx]

So did you give her the bone….




Or did you keep that part of the steak for yourself? Get your minds out of the gutter people.

 

[Davedacarpainter]

Good week this week so far……ribeyes from the new butcher look promising…….

 

[Davedacarpainter]

Sooooooooo………I was intending to pick up a couple regular ribeyes earlier today………..yep………….but they had more sparkly stuff in the meat case. So, this:

The Chuck roast they had there are the nicest looking ones I’ve seen in awhile. I’ll braise that one with some veggies tomorrow. The short ribs were because I was losing my mind and wanted them…..

I didn’t mean to get the thick cowboy steaks again, but there they were, waiting for me……it’s a conspiracy…….

The prices are just so dang excellent for the quality of the meat.

Hit my favorite store on the way home and bought something besides dirty bastard . I went wild, like I was running through the swamps of the florida pan handle naked with an empty beer bottle to guide me and bought this.

It‘s punkiny…….and 9.0abv

The steak is in the oven like last time set at 170* until the interior temp is 120. Then out to the grill for some of that searing action.

 

[Davedacarpainter]

Pictures of fire are always great to me.

All done.

Oh yes it is a good steak!