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  • Location:
    Springfield, MO
  • Interests
    Chiefs, Car, Trucks, Motorcylces, BBQ, German Shepherds, and more Chiefs
  • Grill
    Kamado Joe

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01lowbird's Achievements

  1. Nearly all cattle are grass fed. I wish that would just die already.
  2. ehhh........................... Ever pretty strong there
  3. For a classic, Ive seen no improvments. The KT isnt as good as the daisy wheel. Wheel is easier to control/consistent and doesn't flake paint into the food. Youll get the firebox eventually, but the old one works well (probably better because no warped ring) The air lift hinge isnt needed. The seal is better on the 2 but the felt works well and is cheap to replace. You got a deal and probably the better deal
  4. LOL something like this. I set up the table with sides, plates, and forks. I let the two people get their plates ready. Pulled the brisket out, (it was still warm YES!) Gloved up, and then seperated the point from the flat. Asked the two, which do you prefer...The fattier part or the leaner part. I never really got a definite answer, a bit of uncertainty fell across their faces. So I sliced a bit of the of point and handed them each a small piece so they could decide. As I started to slice more of the point up for myself, I heard: "Oh my...." from one " (insert name), this is sooooo good." from the other. A little smile comes across my face and I hand them both more of the point. The brisket survived the 7 hour nap. The lunch went well. Thanks all for inquiring
  5. So its a coworkers birthday and bosses day today, so I planned on bringing lunch. I elected to bring brisket because... well its delicious. And both parties above are beef eaters. Got a 13.1 lb packer brisket from Sams (I was disappointed with the selection, normally its picking between great and greater). Trimmed and rubbed it down and fired up the grill. Something I noticed about the brisket after pulling it out was the fat cap was extra fatty, the deckle was bigger than normal, the point was small and the flat (on the thin end) was thick. This might have been an odd looking bovine when he/she was alive. Anyways on with the show... I put the brisket on at 9:15 pm. Grill dome therm says 260 degrees. I go to bed. I get up at midnight to pull the rib rack out from under the brisket (Cooking on a classic, needed the extra length). Check the temp its at 290 degrees. ( a little warm, but not crazy ) My preferred brisket / short rib temp is 275 so I make a slight change to the top vent. Stick a therm in the flat and turn on the receiver. Its at 169 already.... Well ok then, we are ahead of schedule but Im sure its in its stall. That should extend my cook time a bit or so I think. Back to bed. Wake up at 02:45 am to check the temp(s). Dome still at 290 degrees (ugh... clearly its locked in) Briskey is still tough and sitting at 189 degrees in the thick part of the flat. My original plan was to have it get finished around 6-7 am, wrap, toss it in the cooler for lunch... I decide to pull and wrap now, add a lil bit of broth and stick it back on. Again I reduce the top vent a smidge. (I know its not going to slow this train down but I gotta try lol) Set my alarm for 195 degrees and decide to do housework. Its 0310 am at this point, Im awake, I have to feed the baby in an hour... Theres no sleep in sight. I grab my BBQ cooler, its an old busted hunk of junk but it does its job. Pull my designated ratty towels out, throw them in the dryer on high. Start a pot of water on the stove. Ive got to be proactive here... This brisket is going to have to nap for a loooong minute before lunch. 0345 am, Alarm goes off, we have hit my first checking temp. I open it, pull the therm out and use it to probe. I the point, is probing nicely, its done, the flat.... not so much, still tough. Its going to need another 30 mins minimum. Dome temp still 290 ( why do I even bother.... I choke it down, reduce both top and bottom vents.(Its going to work... no, no its not)) Water starts to boil on the stove ( I used a lid to speed this process up. smart) I dump the water in the cooler and shut the lid. I wait 25 mins, then I open the brisket back up. Probe that tiny point muscle, its still fine... what am I even doing (Need sleep), then I move to the flat, temp is 207 and its better but its not quite at that point. I make the decision... I gotta pull it now, hope the carry over and the long nap in the old busted cooler loosens it up a bit. I shut the lid, go back in the house, drain the cooler and toss in one towel on bottom. Head back out side, grab the brisket and bring it in. I lay it down inside the cooler, tuck it in with another warm towel. A bit of worry comes across me at this point... its 0415 am... we dont eat for another 7 hours... That worry disappates quickly, as I hear my 4 month old son, letting me know its time for his first meal of the day. To sum up the rest quickly... I change and feed my son. (Hes a morning person. Hes adorable in general but in the morning its all giggles and smiles.) Load the car up with all the BBQ stuff I need, minus the cooler. Lay down for 45 mins and cat nap. Then its back up to get ready for work. Its 0950 am... 1 Hour to go, fingers crossed.
  6. Its either two butts or Hogzilla got slaughtered. Either way its two butts or you're making it two butts which a knife
  7. Not a huge fan of a diet that essentially eliminates Fruits and vegetables. The lack of micro nutrients you dont intake by avoiding these foods is measurable and substantial. Im ok with idea of limiting carbohydrates or even fats for the purpose of fatloss. I find that any diet that eliminates carbohydrates is essentially setting that person, adhering to it, up for failure. I immediate inner cellular water / glucose gain in weight from a single slip up will be enough to discourage any "dieter" that is simply ignorant of how the human body works. Its a slippery slope.
  8. I get mine from Sams club. Butchers often cut them up into smaller pieces, for Korean style BBQ. I just ask for the whole short rib. They always have a two pack that hasnt been chopped up.
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