Doos

He offers nothing but garbage. I'll admit he's one of the main reasons I quit the old site.

If this forum is to survive people like him cannot be a part of it. Dude is nuts. 

Put a brisket on at around 6 this morning, it's chugging right along. Smells good.

A bunch of Spotted Cow fans on here, if you're in New Glarus sometime the brewery is really cool. I dropped in a couple weeks ago but it was close to closing so I didn't take the tour or hang out long. Very nice place, would be an awesome place to spend an afternoon. The area around the brewery is very nice as well, the farmers appear to do quite well for themselves.

7 minutes ago, Biggie Smails said:

I've heard you guys talk about the reverse sear method....so you have a couple different set ups....one for the smoking/cooking and another for searing...nice.

I have a complex array of accessories that go in the egg Jim haha. It's a lot of fun, you can cook so many things in different ways. 

There's a ceramic divider that goes between the fire and the food for indirect cooking, like an oven or a smoker. Pull the divider and it's direct over the flame like a charcoal grill. Wood fired pizzas at 700 degrees are out of this world.

In a few hours I will be smoking a brisket that will go into tomorrow afternoon. There's a wifi controller that regulates the temps automatically, so I can sleep.

It's really become a sickness if i am being honest.

It's called reverse sear Jim. Cook at 250, with some wood for smoke, until they reach around 120 internal temp, pull them off and rest them for 10 minutes. Then sear them on cast iron at 600 degrees.

Double decker ribeyes getting kissed with California Red Oak

20 hours ago, SVT Renegade XRS said:

I'm doing good, just working and getting shit done around the house on the outside. Been getting quotes on patios.   Will have something lined up by next week Wednesday.  Picked up a sled for my kid back in March ('12 tnt600 carb) SnowChecked a Renegade XRS for myself . Picking up a 22' v-nose tomorrow morning. 

 

Glad to see you came back

That's awesome, will be fun to ride on real trails with your son

13 minutes ago, Axys1 said:

Some kinda Master gas smoker.. My bud got it for Christmas. 

Cool, not sure if you're a brisket master but once I learned this trick my briskets have been money. Once it reaches 190 in the point, start probing the thickest part of the flat until it probes like warm butter then pull it. Set on the counter for 30 min then in a cooler for an hour. 

2 minutes ago, Axys1 said:

Pricing right off my sales screen. But I get the emp discount. 

11902   10200 BEEF BRISKET BNL  PRM  SWF    49      2.59   
119141  7128 BF BRISKET BNL C-ANG CHO Nat    50    2.49
 

Nice, what are you cooking on?

9 minutes ago, joesale said:

This weekend I will be enjoying some, Bells Two Hearted, Surly Furious, Floppin Crappie,and some Arrogant and double Bastard.

Just cracked my 3rd and final Two Hearted, Cow is up next.

59 minutes ago, SVT Renegade XRS said:

Keith? 

I think I'm down to 3 left

Yep, how are you man? Been a while, took a break from the site.

58 minutes ago, Axys1 said:

Great price Doo's and yes the packer Brisket is the way to go. Just got one for the weekend for 2.43 USDA prime but I work for a very big Meat Co. 

Dang that is a great price. My other market was 8.99 a lb for choice, insane.

Picked up a 16lb prime packer brisket for 2.89 a lb at Costco. Grabbed a ribeye roast to cut up into steaks for our sons birthday tomorrow. 

Case of cow remaining, should be a good weekend.