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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #714 on: April 02, 2021, 04:04:37 PM »
There's also the cost advantage. When you buy primals or sub-primals, you may end up doing more work but you get *exactly* the cuts you want and you end up paying much less per pound. 

For example if you buy an entire chuck roll, there's a bunch of fun things you can do with it: 


https://www.youtube.com/watch?v=npzRwXSvEyg
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #715 on: April 08, 2021, 09:47:33 PM »
Spent the past week in Western Carolina in the mountains.    I almost never eat ham...but for trips to NC.   They have solved the country ham like no other people on earth.  

Had some other delightful bites of the pig this week, plus a fantastic Italian place in ole crunchy Asheville of all places.  
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #716 on: April 27, 2021, 03:00:09 PM »
I bought bwarbs' recommended Sichuan book. Still haven't made any recipes in it but did make a marinade for pork shoulder out of sot sauce, sesame oil, honey, and doubanjiang, which I special ordered. It's on the grill now smoking now, interested in how it comes out.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #717 on: April 30, 2021, 09:27:03 AM »
Quote from: MaximumSam on April 27, 2021, 03:00:09 PM
I bought bwarbs' recommended Sichuan book. Still haven't made any recipes in it but did make a marinade for pork shoulder out of sot sauce, sesame oil, honey, and doubanjiang, which I special ordered. It's on the grill now smoking now, interested in how it comes out.
Well-- how'd it come out?
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #718 on: April 30, 2021, 06:02:09 PM »
Quote from: utee94 on April 30, 2021, 09:27:03 AM
Well-- how'd it come out?
It was ok - I split it in half and did the marinade on one and a rub on the other. My grill got too hot, the one with the marinade burnt a bit. I'm not that familiar with the ingredient so not sure if it was that or the honey. I might try again and change up the ratios - it's pretty potent and kind of drowns out the other flavors.
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Drew4UTk

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #719 on: May 21, 2021, 01:19:43 AM »
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #720 on: May 27, 2021, 04:34:20 PM »
Kroger had briskets on sale so I know what I'm cooking this weekend. Threw only thing is I find trimming the fat to be annoying. I don't cook them enough to be very proficient at it, though I'll try to save the fat this time.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #721 on: May 27, 2021, 04:35:56 PM »
on sale here for $3/lb

seems expensive
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #722 on: May 27, 2021, 05:11:24 PM »
Last brisket I bought (a week ago, 12#+ that will wet-age in the cryo until Father's Day) was $4.49/lb for a full packer, USDA Prime. That's expensive as hell. Usually at Costco I'm finding them for around $3.29-3.49/lb. 

Beef prices seem to be shooting up. Oddly I haven't noticed a huge bump in pork. 

@MaximumSam was it a full packer? What weight? 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #723 on: May 27, 2021, 05:22:32 PM »
Quote from: betarhoalphadelta on May 27, 2021, 05:11:24 PM
Last brisket I bought (a week ago, 12#+ that will wet-age in the cryo until Father's Day) was $4.49/lb for a full packer, USDA Prime. That's expensive as hell. Usually at Costco I'm finding them for around $3.29-3.49/lb.

Beef prices seem to be shooting up. Oddly I haven't noticed a huge bump in pork.

@MaximumSam was it a full packer? What weight?
Yes, 13 pounds, choice, $2.99 a pound. Kroger's sale price usually reflects Costco's price, but their prices have been up and down lately.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #724 on: May 27, 2021, 05:25:07 PM »
Not a bad cost. Prime can be overrated on brisket, because beef grading is based on the marbling in the rib primal and other areas of the animal may or may not have similar marbling. So it's always a visual/feel thing for me on which brisket is best.

What's your cooking method? 

If cooking for a crowd, I always like to start with burnt ends from the point as an appetizer and then have sliced brisket flat as the main. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #725 on: May 27, 2021, 05:46:34 PM »
I've cooked select/ungraded that turned out as well as any prime brisket I've ever purchased.  The grading is pretty much irrelevant for brisket, no matter what the guys on TV say.

That said, I just picked up a 13# prime packer from Costco for $4/lb.  Beef prices are definitely up right now.

I'll be smoking it, along with some pork spare ribs and a couple chickens, for a big "Eff You Covid We're All Vaxed" Memorial Day weekend shindig at my house on Sunday.

Oh, and regarding trimming a brisket-- don't worry too much about it, just remove any really hard chunks or discolored bits.  

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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #726 on: May 27, 2021, 06:07:53 PM »
Quote from: betarhoalphadelta on May 27, 2021, 05:25:07 PM
Not a bad cost. Prime can be overrated on brisket, because beef grading is based on the marbling in the rib primal and other areas of the animal may or may not have similar marbling. So it's always a visual/feel thing for me on which brisket is best.

What's your cooking method?

If cooking for a crowd, I always like to start with burnt ends from the point as an appetizer and then have sliced brisket flat as the main.
Very scientific. I season it with whatever I have on hand, throw it on the grill with some wood chunks for a few hours, then wrap it in foil and throw it in the oven for a few hours, then throw it in the cooler until I'm ready serve it, then throw it (unwrapped) in the hot oven for a bit. I've thought about cooking the flat and point separately but my laziness usually stops that.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #727 on: May 27, 2021, 06:10:36 PM »
Quote from: utee94 on May 27, 2021, 05:46:34 PM
I've cooked select/ungraded that turned out as well as any prime brisket I've ever purchased.  The grading is pretty much irrelevant for brisket, no matter what the guys on TV say.

That said, I just picked up a 13# prime packer from Costco for $4/lb.  Beef prices are definitely up right now.

I'll be smoking it, along with some pork spare ribs and a couple chickens, for a big "Eff You Covid We're All Vaxed" Memorial Day weekend shindig at my house on Sunday.

Oh, and regarding trimming a brisket-- don't worry too much about it, just remove any really hard chunks or discolored bits. 
Sounds wonderful. When I start trimming, I usually start with the goal of a very small, very uniform layer of fat, and by the end I'm just hacking ungracefully at whatever chunk of fat I see.
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