Author Topic: BBQ Style  (Read 205053 times)

Offline deepsouth

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Re: BBQ Style
« Reply #2190 on: November 04, 2012, 06:07:25 PM »








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Offline tygo

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Re: BBQ Style
« Reply #2191 on: November 04, 2012, 06:18:51 PM »
Looks good as always.  Are you freezing those portions?
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Offline deepsouth

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Re: BBQ Style
« Reply #2192 on: November 04, 2012, 06:30:23 PM »
Looks good as always.  Are you freezing those portions?

thanks man!  freezing a few bags and sharing a few bags.  pulled pork abt's real soon.  i've been jonesing for those.
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline boulderbrewer

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Re: BBQ Style
« Reply #2193 on: November 04, 2012, 08:18:29 PM »
Nice work, but got to call you on the walmart meat.
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Offline bboy9000

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Re: BBQ Style
« Reply #2194 on: November 04, 2012, 09:24:20 PM »
That doesn't necessarily mean much.  I've cooked cheap choice cuts that turned out better than some expensive prime cuts. Wal-mart meat or not, it looks good to me.
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Offline deepsouth

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Re: BBQ Style
« Reply #2195 on: November 05, 2012, 05:03:28 AM »
Nice work, but got to call you on the walmart meat.

Two did come from Walmart, but the two larger didn't. I could tell a difference, but it wasn't night and day.
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Offline euge

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Re: BBQ Style
« Reply #2196 on: November 05, 2012, 07:07:25 AM »
Looks fantastic deepsouth!

There is a difference between the walmart meat and regular grocer meat. Practically all of the primal cuts are injected with an 8-14% solution. In essence they do the brining for you. It shows in the end product but not necessarily a negative effect on taste or texture.

However, this pisses me off! That's 8-14% added to the weight and we are paying for that. I don't always brine my butts or shoulders. Subsequently, I buy my un-solutioned choice briskets at walmart but that's about it.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #2197 on: November 05, 2012, 10:30:08 AM »
Lip smackin' delicious looking as usual ds!  8)

I plan to fire up the smoker this weekend. Maybe some sausages and babyback ribs. Pics to come!
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Offline corkybstewart

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Re: BBQ Style
« Reply #2198 on: November 05, 2012, 11:31:26 AM »
Looks fantastic deepsouth!

There is a difference between the walmart meat and regular grocer meat. Practically all of the primal cuts are injected with an 8-14% solution. In essence they do the brining for you. It shows in the end product but not necessarily a negative effect on taste or texture.

However, this pisses me off! That's 8-14% added to the weight and we are paying for that. I don't always brine my butts or shoulders. Subsequently, I buy my un-solutioned choice briskets at walmart but that's about it.
I refuse to buy meat that has been injected with any sort of "flavor solution to ensure tenderness".  Our Albertsons grocery store has the best meat in town except for their pork  which is invariably injected.  I've complained for years but it doesn't help.  There is a small family owned butcher shop that sells un adulterated meat but their pork selection is very limited.  I'm perfectly capable of seasoning meat the way I want it done, I do not want somebody injecting it with any kind of salt solution.
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Offline punatic

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Re: BBQ Style
« Reply #2199 on: November 05, 2012, 01:12:33 PM »
There is a difference between the walmart meat and regular grocer meat. Practically all of the primal cuts are injected with an 8-14% solution...
 
...However, this pisses me off! That's 8-14% added to the weight and we are paying for that.

Is that 8%-14% of the total purchase weight is bine solution, or the meat is injected with a 8%-14% brine solution?  If it is the pecentage of salt in the injected solution, the cost of the bine by weight is insignificant.

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Offline euge

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Re: BBQ Style
« Reply #2200 on: November 05, 2012, 03:20:35 PM »
There is a difference between the walmart meat and regular grocer meat. Practically all of the primal cuts are injected with an 8-14% solution...
 
...However, this pisses me off! That's 8-14% added to the weight and we are paying for that.

Is that 8%-14% of the total purchase weight is bine solution, or the meat is injected with a 8%-14% brine solution?  If it is the pecentage of salt in the injected solution, the cost of the bine by weight is insignificant.

That is actually a great point. Hadn't looked at it this way. Guess I'm a cynical SOB when it come down to it. Still, I'd like more control over the process. And, one can inject a significant amount of fluid into a butt (a pint) and add as much as a pound to the cut.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline redbeerman

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Re: BBQ Style
« Reply #2201 on: November 06, 2012, 08:07:33 AM »
The Amish folks around here have the best pork (and poultry) I've seen.  And the prices are usually less than in a supermarket.  Their sausages are to die for (literally 8))
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Offline euge

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Re: BBQ Style
« Reply #2202 on: November 06, 2012, 08:44:32 AM »
The Amish folks around here have the best pork (and poultry) I've seen.  And the prices are usually less than in a supermarket.  Their sausages are to die for (literally 8))

Literally? Let's look at the latin word for "sausage": http://wordinfo.info/unit/314/ip:20 :o
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Slowbrew

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Re: BBQ Style
« Reply #2203 on: November 06, 2012, 09:27:51 AM »
The Amish folks around here have the best pork (and poultry) I've seen.  And the prices are usually less than in a supermarket.  Their sausages are to die for (literally 8))

Literally? Let's look at the latin word for "sausage": http://wordinfo.info/unit/314/ip:20 :o

Thanks Euge.  Now I'm hungry again.   8)

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Offline bluesman

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Re: BBQ Style
« Reply #2204 on: November 06, 2012, 10:46:39 AM »
The Amish folks around here have the best pork (and poultry) I've seen.  And the prices are usually less than in a supermarket.  Their sausages are to die for (literally 8))

+1

The local Amish farmers market always has fresh sausages of assorted types. I'm hoping to pick some up for the BBQ this weekend.
Ron Price