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Topic: Misfits Thread

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GopherRock

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Re: 2020 Offseason Stream of Unconciousness
« Reply #266 on: February 05, 2020, 10:57:54 PM »
Here's a highlight reel of our tailgating from this past season. Yours truly got in there a few times, and Fearless may have snuck in.


https://www.youtube.com/watch?v=i8jbCAWYPcE&feature=youtu.be

Sadly, it may be our final season on the East River Flats. Still no word from the MPRB about the future.
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #267 on: February 06, 2020, 12:05:33 PM »
Quote from: bwarbiany on February 03, 2020, 06:37:43 PM
Overall, I was really happy with it.

Burnt ends are like the candy of BBQ. But it can be a pain to have to smoke an entire brisket to be able to cut off and cube the point, to make burnt ends. Pork belly is readily available, cheap, and already has all that unctuous fatty goodness to hold up to a nice long smoke.

The one thing I would say was that it was just TOO rich by the time we got done with all the other dishes. It was only myself, my wife, and the kids. We'd already been eating a veggie & dip platter, then some chips with salsa/guac/dip, then some pizza pretzels, and by the time we got to this it was just too much. 4-6 bites of this is enough for just about anyone, so it should be an appetizer, not the main event.
I'll see if my brother will try some burnt ends with his brisket.  I had a burnt ends sammich in Topeka on my last trip to Texas.
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"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

ELA

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Re: 2020 Offseason Stream of Unconciousness
« Reply #268 on: February 06, 2020, 12:07:04 PM »
Quote from: FearlessF on February 06, 2020, 12:05:33 PM
I'll see if my brother will try some burnt ends with his brisket.  I had a burnt ends sammich in Topeka on my last trip to Texas.
Yeah burnt ends are a go to, if they are on the menu, but I've never tried to make them myself.
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #269 on: February 06, 2020, 12:07:09 PM »
Quote from: MarqHusker on February 04, 2020, 08:05:54 AM
Lot of pot stirring last night, is FF alright?  Made for some very bizarre TV.  I'm normally checked out of that stuff entirely, but it was hard to look away.
Can't blame me.  I was out of state.  (Visiting beautiful Mitchell, SD in February)

and I don't caucus

stoopid Apps 
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FearlessF

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Re: 2020 Offseason Stream of Unconciousness
« Reply #270 on: February 06, 2020, 12:08:14 PM »
He's going to try smoking some beef cheeks.  Might as well throw in a chunk of pork belly.
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #271 on: February 06, 2020, 12:59:20 PM »
Quote from: FearlessF on February 06, 2020, 12:05:33 PM
I'll see if my brother will try some burnt ends with his brisket.  I had a burnt ends sammich in Topeka on my last trip to Texas.
Quote from: ELA on February 06, 2020, 12:07:04 PM
Yeah burnt ends are a go to, if they are on the menu, but I've never tried to make them myself.
Very easy, if you're already smoking an entire brisket ;)

When you pull the brisket off the smoker to rest, just separate the point and flat, cube the flat, toss the chunks in a disposable foil pan with a little more rub and some bbq sauce, and put it back on the smoker for ~60-90 minutes. 
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #272 on: February 06, 2020, 02:19:47 PM »
Burnt ends are okay.  I'd honestly rather just have an actual slice of delicious brisket.

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ELA

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Re: 2020 Offseason Stream of Unconciousness
« Reply #273 on: February 06, 2020, 03:58:02 PM »
Quote from: utee94 on February 06, 2020, 02:19:47 PM
Burnt ends are okay.  I'd honestly rather just have an actual slice of delicious brisket.


Yeah, I think its more of a rarity thing for me.  I can get good brisket at a cookout, or at any BBQ joint.  Not always going to see burnt ends, and I've never had them home made.
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #274 on: February 06, 2020, 04:23:27 PM »
Quote from: utee94 on February 06, 2020, 02:19:47 PM
Burnt ends are okay.  I'd honestly rather just have an actual slice of delicious brisket.
IMHO it doesn't need to be either/or.

I personally enjoy the point of brisket, even sliced. But it's too fatty for some. 

So burnt ends as an appetizer takes care of using the brisket point, and then you serve the flat sliced for the main course.

When I don't make burnt ends, often the point just gets frozen after cooking for use in other applications like chili, nachos, taquitos, stuffed shells, etc.

Actually, I've got some frozen now and we're thinking of making your enchiladas this weekend, utee, and the nice fatty point would go nicely there. 
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #275 on: February 06, 2020, 06:21:26 PM »
Quote from: bwarbiany on February 06, 2020, 04:23:27 PM
IMHO it doesn't need to be either/or.

I personally enjoy the point of brisket, even sliced. But it's too fatty for some.

So burnt ends as an appetizer takes care of using the brisket point, and then you serve the flat sliced for the main course.

When I don't make burnt ends, often the point just gets frozen after cooking for use in other applications like chili, nachos, taquitos, stuffed shells, etc.

Actually, I've got some frozen now and we're thinking of making your enchiladas this weekend, utee, and the nice fatty point would go nicely there.

Down here in Texico the fatty slices off the point are highly prized.  They label it "moist" ( I guess so it doesn't sound so unhealthy) and most places, it costs more.

Personally, I prefer the lean from the flat but it's possible I'm in the minority around here.

Anyway, the point definitely works for bbq enchiladas so I hope you make some!
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Honestbuckeye

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Re: 2020 Offseason Stream of Unconciousness
« Reply #276 on: February 06, 2020, 06:32:36 PM »
Quote from: 847badgerfan on February 01, 2020, 04:09:07 PM
A couple years ago we drove from West Palm Beach to Captiva.

Middle Florida is, umm, interesting.
Yes....interesting.   I have driven across several times for work or to visit my brother ( he is West Coast Cape Coral/ Ft. Meyer’s and I am east coast Stuart/ palm Beach). Let’s just say I try to fill up before I go so I don’t have to stop.  

Another interesting thing that I learned since moving here ( and I am sure everyone else already knew) is that I am on the I-95 side so mostly Northeast transplants, visitors and retirees.   The folks on the west side near I-75 are mostly midwesterners.  So there is a noticeable difference in style and “personality.”  I am more used to the friendly, approachable midwesterners.   
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betarhoalphadelta

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Re: 2020 Offseason Stream of Unconciousness
« Reply #277 on: February 06, 2020, 06:33:55 PM »
Quote from: utee94 on February 06, 2020, 06:21:26 PM
Down here in Texico the fatty slices off the point are highly prized.  They label it "moist" ( I guess so it doesn't sound so unhealthy) and most places, it costs more.
My first Texas BBQ experience was Rudy's, and it was the moist brisket. I was in heaven!

I hear you Austin folks consider Rudy's to be second-tier at best, and it was still the best BBQ I'd ever had...
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utee94

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Re: 2020 Offseason Stream of Unconciousness
« Reply #278 on: February 06, 2020, 06:47:47 PM »
Quote from: bwarbiany on February 06, 2020, 06:33:55 PM
My first Texas BBQ experience was Rudy's, and it was the moist brisket. I was in heaven!

I hear you Austin folks consider Rudy's to be second-tier at best, and it was still the best BBQ I'd ever had...

Rudy's is probably third tier but that doesn't mean it's not quite tasty.  I give them a TON of credit for producing an incredibly consistent product, for full-service restaurant hours, each and every day, as well as really great consistency across their numerous locations.

First-tier places like Franklin are only open for lunch until they run out of food, and then there's Snow's (Texas Monthly magazine's current reigning #1 in the state) that's only open on Saturdays (again, only until lunch which is when they run out of food).  Those places are delicious but I don't consider them to be actual restaurants.  They don't serve regular lunch and dinner hours, and you have to wait in very long lines for their product.  I call them "Extended Catering Events."  It's great for their quality and it's a great business model for them financially, it's just not great for average customers.

Anyway, just my $0.02.
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847badgerfan

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Re: 2020 Offseason Stream of Unconciousness
« Reply #279 on: February 06, 2020, 08:35:20 PM »
Quote from: Honestbuckeye on February 06, 2020, 06:32:36 PM
Yes....interesting.  I have driven across several times for work or to visit my brother ( he is West Coast Cape Coral/ Ft. Meyer’s and I am east coast Stuart/ palm Beach). Let’s just say I try to fill up before I go so I don’t have to stop. 

Another interesting thing that I learned since moving here ( and I am sure everyone else already knew) is that I am on the I-95 side so mostly Northeast transplants, visitors and retirees.  The folks on the west side near I-75 are mostly midwesterners.  So there is a noticeable difference in style and “personality.”  I am more used to the friendly, approachable midwesterners. 
This (and better day boating) is why we picked the Gulf side.
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U RAH RAH! WIS CON SIN!
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