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Mr Cue

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Everything posted by Mr Cue

  1. Looks awesome! I was invited to a Facebook smoker recipes group and someone was asking about burnt ends, like what cut of meat they could use and some people, myself included, recommended cuts other that brisket point... oh my.... the controversy and comments. I decided to leave the group after that one, too many narrow minded idiots who think that bbq is some set in stone deal. I’m glad that everyone here is chill about stuff like that but I guess it’s to be expected when we’re all using the non-traditional kamado to smoke/bbq in.
  2. Been washing/rinsing off meat for 15+ years and haven’t died or killed anyone yet. I usually do my prep work close to the sink and when I’m done, everything gets cleaned and sanitized.
  3. Excellent, I’ll be letting my buddies know about your site as well as ordering my own stuff.
  4. @MossyMO do you all offer a decent rate on shipping? What turns me off about buying spices online is paying $15 to ship two bottles of spice that would have otherwise easily fit in a $5 USPS box. I have a lot of friends who live locally and bbq who are in the same boat, we’re looking for someone who’s not out to scalp us on shipping.
  5. I got one of the mid level covers from Cover Store Dot Com for my Big Joe, it was about $60 and very well made. Fit and function are top notch. Highly recommend them. I only put the cover on during the winter months so the lid doesn’t get iced shut.
  6. Another vote for Kamado Joe, I moved up to a Big Joe from an Akorn three years ago and never once had a single regret.
  7. Gotta watch getting into that "exotic" stuff... It'll ruin ya, lol. I browse from time to time, sometimes I see a thread that catches my eye and I throw my 2 cents in. This is still the authoratative source for kamado cooking though, anytime someone asks me about how I like my kamado or what techniques I use, I point them here because some people need to see and read it, then they get hooked!
  8. @CentralTexBBQ lots of factors for sure. I was expecting to have grey meat to cut of but found none. I wish I would have taken pictures of the process but the end process was a little rushed and very impromptu. I was planning on cooking the brisket a few weeks earlier but the timing didn't work and the I had a need to do it so that 1) the meat didn't spoil 2) I was feeding a crowd 3) I just really wanted to cook a brisket! I prefer to wet age all my sub primal beef cuts I get in a cryovac, I feel that the flavor and tenderness is superior to just taking it out the bag and using inside its Use By date. I've experimented with Select, Choice, and CAB (which is supposed to be better than Prime but idk about all that, I feel it's just marketing) cuts and find that a 30 day wet age makes a better finished product, at least to me. I've also spoke a bit on this with a now retired co-worker; he had a background in Commercial Beef Production. He advocates the wet aging process as well, who am I to argue with someone who has a masters degree in Food Science?
  9. I’m a food snob in general, I guess. Rarely do I leave a restaurant not feeling that it could have been done better at home or they were missing something. Usually, we don’t eat at bbq restaurants anymore because it’s just disappointing. I get it, it’s tough to make a day’s worth of bbq and keep it “fresh”, it’s gonna dry out. That being said, we finally tried a Famous Dave’s in Chattanooga, Tn on our way home from Atlanta and I must admit that I was mildly impressed. While the pulled pork was a touch dry and the brisket tasted like they’d smoked a corned beef brisket instead, I thought the ribs and chicken were above average for restaurant ‘que, especially a chain.
  10. Nice. My wife would murder me before I had a chance to test it all if I bought all that lump and then had to store it! I’m still rocking the good old RO red bag... haven’t tried the XL. I made a mistake and thought I was doing better getting a 30 lb bag of the Western lump at Wal Mart for the same price of the RO... I was wrong. It was slow to start and didn’t seem to get real hot, was decent for my bbq cooks as it didn’t give any off flavors like Cowboy Lump, but I definitely was kicking myself for not getting the old trusty Royal Oak. Been wanting to try B&B for a while, might give it a chance... it’s good enough for Big Moe, or at least he endorses it.
  11. I bought a choice brisket on special on Feb 21st, the sell by date was 2/19/19 so they marked it down. My buddy had told me about it and was gonna buy it but decided not to, he’d talked to the butcher and was shown the package date on the box being 2 weeks prior to the sell by date. I kept it in the fridge and turned it every few days until March 21st, I cooked it overnight and served it for lunch on the 22nd. That brisket was by far the best, most tender, brisket I’ve cooked; based on what the butcher said, it was wet aged about 45 days. It had a slightly funkier smell, much like a beef tenderloin, but had no off odor or weird smells. The fat was firm but came off in clean slabs as I trimmed it, I should have rendered it down for steak searing... I couldn’t believe how tender the meat had become as my knife just glided through it with minimal effort. I’d done a brisket like this before but not that long, I was a little worried but as soon as I cut the vacuum pack open and smelled it I knew it was gonna be alright. Better than alright. I knew this was gonna be delicious.... To answer your question, I’d be ok with 30 days from his date as long as the vacuum sealing is done properly. After 15 days my vacuum bag seemed to have let some air on because it was not tight on the meat like it was when I first bought the brisket but that may have been due to the temp in the fridge. I’d try it for 20 days and see what you get, if it don’t smell funky or appear bad when you open the package, try it for 30+ on the next one.
  12. Looks awesome! Gonna have to try this because my wife cooked me some cod fillets in the oven the other day and she spent the next day and a half complaining about the smell. She hates fish and doesn’t eat it so I told her next time I’d cook it outside.
  13. Hardly ever worry, do overnighters all the time and never owned a controller. I get things rolling as soon as I can, watch the fire for an hour, then hit the sack. I’ll check it out around 6am and that’s usually about the time the meat is ready for wrapping. By 9am most anything I’m cooking is done and I’m now preparing my Cambro to hold the meat for transport or whatever is going on. I did a butt over a brisket a few weeks ago and it was amazing, took a bbq lunch in to work as a thank you and everyone loved it. Might have given the boss an option to think about when we have company dinners for employees and visitors... I can do it better and cheaper than any local bbq joint. Now he knows.
  14. My upstate NY buddies told me about this sauce and I found it in a local store so I got it... love this stuff! As as for a cheap, go to, sauce, I like the Weber varieties. The Shed makes some great sauces in the $4-5/bottle range that are amazing. I'm also a fan of Jim and Nick's Community BBQ sauces. If you see a Jim and Nick's, at least stop in for the sauce!
  15. Congrats on seeing your dream come to fruition! Any idea how their shipping is? What turns me off about buying spices online is that they charge just as much for shipping; went to buy some Meat Church rubs and they wanted $15 to ship two bottles. No way.
  16. We always bought their 81/19 ground chuck and never had any issues. Also bought Boston Butts from them and they were as good as any other I’d bought at Sam’s.
  17. I shopped RD in Nashville one time for my food truck, they were they only place around that had a 24” flat top griddle in stock and was willing to deal on the price. If you have a business license, there is no membership fee, you can get a business license in most places as a sole proprietor for as little as $15. Just register at your local municipality. Shopping RD is like picking in a warehouse, they also have a huge walk-in freezer. Take a jacket. As mentioned, some of their prices are pretty good but not always. If you are a restauranteur trying to save a little, this is a good option. If you’re a hobbyist, it might be worth it just to get a hold of stuff you can’t always get in the regular stores. For me, the two hour drive killed any cost savings; I just stuck to Sam’s Club and Gordon Food Service. In order to really save at RD, you got to buy by the case. YMMV.
  18. The last few times I've been to Nashville I tried to go eat at Hattie B's but haven't been able to. It sucks living two hours away and never having the real deal but if I could make a sandwich like you've made I don't think it would matter, that looks amazing!
  19. Always thinking outside the box, I love it!
  20. Lean cuts from the Round are excellent choices for sous vide, that’s what I choose for my deli style roast beef. Want to blow your mind? Take a small to medium sized roast (1-2.5 pound) and rub it with olive oil and crock pot pot roast seasoning, vacuum seal, and let it sit a day or two then sous vide it to your desired doneness for 6-8 hours. Oh my... Eye of round is also the best for making jerky with, IMO.
  21. A Hereford steer is where it’s at. We used to grind up dairy cows for burger. Not to say you can’t get great meat from a dairy cow, but if you’re looking for efficient/cost effective growth and great quality then you’re going to want to go with a breed better suited for beef production. Our cattle were a cross of Hereford and charolais or purebred poled herford, you couldn’t ask for cattle with a better temperament and finished product. I was never a fan of raising black angus cattle, they seemed to be a lot more temperamental.
  22. I’ve been toying with the idea of Instant Pot ribs, it’s an unconventional cook like this one, but science says it works.
  23. The roast beef is really simple, I mean stupid easy. Basically, you are dry rubbing, sealing in a bag, sous vide cooking, then chill for slicing. For roast beef I used the cheapest cut I could get, $2.99/lb angus bottom round roast. I got a 5 pounder cut and trimmed of the fat cap. Rub it down with light olive oil and coat it with Crock Pot Pot Roast seasoning, about 1.5 Oz covered this large piece of meat. Vacuum seal in a bag and rest 3-5 days in the fridge. I like rare roast beef so I sous vide in my Anova at 135°F for 8 hours. I went 10 on the last one just because I was out of the house when the cook hit the 8 hour mark. I didn’t notice any change in quality over the 2 pound tester I did in the same manner. Once it’s cooked, put it in an ice bath to stop the cooking process and then refrigerate over night at minimum. After the chill, it is ready to slice and eat. You can slice it thick or thin, have it cold or heat it up. Either way, it will change how you look at deli style roast beef. I typically buy Boar’s Head brand roast beef and this cheap, humble, roast beef will beat it hands down.
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