A BBQ thread
- Thread starter Tesoro
- Start date
yes!!
Nothin like kebabs!
Infrequent Shooter
Gold $$ Contributor
poor man's brisket? pls explain. never heard that term before. looks great!
muleystalker
Silver $$ Contributor
Some people refer to Chuck Roast as a poor mans brisket.... which doesn't really make sense because chuck roast cost more than brisket per pound.
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ELR LVR
Silver $$ Contributor
Chuck is way better than brisket
muleystalker
Silver $$ Contributor
I wouldn't say that... if smoking traditional I think a brisket is better. the problem is a lot of people can't pull off a brisket cook. Chuck roast is alright cooked like a brisket but not as good as a brisket that was cooked right. But I do cook a lot of chuck roast other ways and love it.
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It is due to 'fads' and marketing. Look at flank and skirt cuts which years back were poor mans cuts until the Tex-Mex fajitas craze went national. Same with chicken wings, if you can find them and you will pay 4x the cost per lb of actual meat than you will for thighs. Brisket is another one.
Just think of the money you’ll save when that Argentinian beef gets here!
muleystalker
Silver $$ Contributor
Same with chuck roast and round steak and brisket, when I was growing up that was all cheap cuts. social media hasn't helped it, everyone wants to be a celebrity and have a blog, they post something then everyone repeats it... pretty soon its everywhere. I remember 15-20 years ago brisket was everywhere and cheap, and a fraction of people cooked them compared to today. Same with Tri-Tip, I live in Ca. it was a regional cut, I had been may places across the US and most people didn't know about them, now everyone knows about them. The same thing happened with chicken thighs, they used to be the cheapest cut next to legs, now they cost as much as breast because a few people on the internet and cooking shows said they were so juicy and easier to cook and now they are priced crazy.
Fast14riot
Gold $$ Contributor
Aside from occasional tri-tip and 80/20 ground I really dont buy beef because it's all gotten out of hand with pricing. Chicken thankfully can still be had for decent prices. I buy 10lbs of leg quarters for less than $1/lb and toss them in the freezer. Whole chickens are coming back down, just picked up a few 5lb birds for $1.29/lb. Whole pork loins for under $3/lb. Learning a little butchery can really help keep costs down.
Fast14riot
Gold $$ Contributor
Ok, your carnecera is way nicer than the ones I visit, lol! Do they even have a hot service counter and two tables in the middle of the store to eat at?!
yes! and flying a US flag! see pic
My grill setup:
Ex Large BGE w/ cast iron grill surface, hinged vent door
Cook Shack electric smoker behind the SS door
Added a 4 burner gas grill to the left side, for a fast cook.
Brick pavers are triple sealed. Umbrella is handy for when the wife decides she wants sone thing grilled in the rain.
Ex Large BGE w/ cast iron grill surface, hinged vent door
Cook Shack electric smoker behind the SS door
Added a 4 burner gas grill to the left side, for a fast cook.
Brick pavers are triple sealed. Umbrella is handy for when the wife decides she wants sone thing grilled in the rain.
Fast14riot
Gold $$ Contributor
Did an Italian style chicken and potatoes last night, pollo e potate in padella, and think I could change the preparation a little and grill the chicken at least partly for some flavor that I think would work well. But, they are floured and pan cooked in garlic and herb infused EVOO, add a glug or two of white wine, reduce and let simmer. Peas are sautéed in a garlic butter with black pepper and I toss them in the pan sauce from the chicken.
A little off topic but close, are Shun knives decent quality?
They are having a sale on their Premier series for another day or two.
They are having a sale on their Premier series for another day or two.
Fast14riot
Gold $$ Contributor
Shun are excellent knives. However, steel choice should be 1st before brand. I personally do not like VG10. It is too hard, tends to get micro chips on the edge, especially if you use plastic or bamboo cutting boards or for boning meat. It really should only be used on hardwood blocks. Also when it comes to hardness, it holds an edge for a long time, but that also means it takes much more effort to restore an edge. Ceramic or stones really are the only things you should use on them, not a steel hone. That being said, if you are good about knife use and care, they will last you a long time.
Thanks, I will check out what type of steel those are.
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