Any barbecue addicts out there??

[Myherobobhope]

Do you have a SC Mustard sauce recipe base recipe you like? My wife is from Columbia, SC and raves about it, but I haven't tried it, so I can't duplicate what she likes...

I'm currently a BBQ heretic. I've been cooking meat low and slow with my Anova Immersion Circulator and then finishing over smoke for an hour after pulling it out of the fridge... I've made bison ribs and pulled pork shoulder. Both turned out amazing. Have a Bison Chuck Roast to cook this week... I'll probably put the bag in straight from the freezer unseasoned, cook it low and slow, add seasoning for bark and finish on the grill...

[tocino]

So I mentioned earlier I’d probably be picking up a pellet grill sometime this year but something else has peaked my interest. Anyone have a Masterbuilt 560 or 1050 gravity smoker?

[PappyVanWinkle53]

I don't own one but they look pretty sweet......basically the same "set and forget" idea.....even though you can't really forget about it. From what I understand, cleanup requires quite a bit more work than a pellet grill, but you can enjoy the heat & flavor provided by charcoal (both lump and briquette) and wood chunks. There are a few videos on YouTube showing the pros/cons.

[WKent]

Low and slow!

[RSinSG]

I've been cooking on a Traeger for years now - brisket, butts, ribs etc and I use it to smoke / cook pork belly when I can find it for bacon. In the US meat is becoming harder to get due to the virus, and when you do find it the price is way above normal. Costco is my normal source but lately its been hit and miss for brisket or pork belly. When I want to do a "special" brisket I order from Snake River Farms https://www.snakeriverfarms.com/?ne_ppc_id=348118719&gclid=EAIaIQobChMIpZjgj5zz6QIV1D6tBh2Rzg_OEAAYASAAEgIxFPD_BwE but they are expensive Wagyu cuts and even their inventory is limited lately.

Looking for recommendations for beef or pork to use until things get back to normal.

[PappyVanWinkle53]

I feel your pain......I often pick up Prime briskets at Costco, because they are good quality and they are reasonably priced.....at least they were. Was there just the other day......$5.99/lb for a full packer. Regular price has been between $3.79/lb and $3.99/lb before COVID. That $2 per lb difference sure adds up on an 18 lb brisket. Choice flats were even more outrageous.....$8.99/lb, sending many of them over $100.....insane. I've been lucky that I've still found pork butts to be reasonably priced, so I've been knocking out pulled pork a bunch lately. If you can find a pork belly, you should try to make pork belly burnt ends.....I call them meat candy.....a guy named Malcom Reed does instructional videos on YouTube. His recipe for these is incredible. If you're looking for a brisket substitute, you can try your hand at smoking a chuck roast....season it the same way as brisket. You can shred it or slice it up....delicious.

[PappyVanWinkle53]

Yes!! Hot cooking a brisket is the fastest way of drying out the flat.....the point has plenty of fat and moisture so you can more easily get away with that technique.

[RSinSG]

I just did some butts the other day. Started out with Swatchoss (corn chips, BBQ beans, pulled pork and nacho cheese) then had sandwiches the next day and fried some for carnitas to finish. I did do a chuck roast last month after seeing it posted on the Traeger FB page. Have to say I was a little underwhelmed. It was good, but not brisket good. I did get a choice brisket that in the freezer on "sale" for $4.99. I'm keeping it in case this shortage gets worse.

Ive made Malcom's (HowToBBQRight) burnt ends before and while they're good my wife doesn't want me using the belly on them as we're almost out of bacon.

I keep searching for a good online source for meat but the shipping makes it unreasonable. My next move is to buy a 1/4 steer locally though the cut selection will be forced.

[CHuntsman]

Does anyone have any experience with an Orion smoker? My wife got me one for our anniversary. Any tips/tricks I should know about before getting my feet wet? TIA.

[PappyVanWinkle53]

Chuck roast won't be a perfect substitute, but it'll get the job done in a pinch. I'm looking at knocking out a tri tip or a rib roast this weekend....and a few bourbons as well!!

[JoseR]

Whats everyone got goin for fathers day? Im doing an overnight low and slow brisket

[Rebbutt]

IMHO this is the 2nd best thread on GolfWRX

[RSinSG]

Is meat still in short supply where you live? I'm still struggling to get meat at a reasonable price. My next-door neighbor who is a good friend was getting concerned about the bad news from the processing plants and how meat is going to be hard to get. He mentioned he was looking to get himself a steer to fill his freezer. Next time I see him he has a calf in his back yard (1 acre) and I told him there were easier ways to stock a freezer. He says that after looking for beef he decided to buy his own so he bought 33 steer of different ages. (He has quite a few acres a little north of us so they're all out to pasture.) The first few are due to be processed in a month so I've committed to get a freezer full to hold me over. I'm still hunting for the elusive pork belly though as Costco hasn't been very reliable.

[TrendingLower2]

Our Costco in NJ has most things except brisket, and rarely do they have prime packers. I made boneless country spare ribs (aka sliced pork butt) and chicken last week. It was a quick and easy cook and just enough to satisfy my need to use my smoker!

BTW I also make burnt ends out of chuck roast since I can't get a packer. Decent substitute and easy to do. Pork belly burnt ends aka meat candy are off the charts!

[PappyVanWinkle53]

I've had a lot of luck finding beef short ribs lately......brisket has been in limited supply, and when I do find it, it is prohibitively expensive.

[PappyVanWinkle53]

 

Smoked some beef short ribs for 8 hours......they came out magically good. And I stole a couple pieces of the flatiron steak I cooked up for my wife.

[RSinSG]

Those look amazing. My wife was able to pick up two pork belly's today at Costco. Gonna get the curing started tonight. Maple brown sugar bacon smoked with hickory. I just got a flyer from a local Albertsons indicating St. Louis style ribs are on sale tomorrow for $1.99 /lb. Hopefully I'll be able to stock up on those as I prefer them to Baby Backs.

[C6 Snowboarder]

Pork loin for the 4th

 

[JoseR]

Try asian markets for pork belly, thats where my parents get them, and they usually have skin on vs Costco has skinless pork belly

[RSinSG]

I live in St. George UT. There used to be a couple asian markets here but no longer. I'd have to drive to Las Vegas.

Costco has been good lately and I'm curing 20 lbs right now and have another 20 lbs in the freezer. I've also got a packer brisket and a couple of racks of St. Louis style ribs frozen. Don't want to be caught short again.

[PappyVanWinkle53]

My latest brisket.....now that prices per pound are no longer offensively high.....

[Puttersaurus Rex]

^$$$$$$$$$$$$

 

Looks great!

[gsrjc]

Just got my Weber genesis II 435. Can’t wait to fire it up

 

[Myherobobhope]

I picked up some beef ribs I’m going to cook up soon... love beef ribs, hard to find them cut right...

deep freeze and half a cow is on my list for things to purchase.

[nikeblades00]

Great thread. I smoke everything in my Weber Kettle, love the flexibility and simplicity of it. Texas style BBQ is my go too. Salt and pepper Beef ribs and beef brisket w/ pecan wood is my go too. Also a big fan of smoked chicken thighs!