I believe the local grocery store had half brisket for $2.88/lbs. I've got three in the freezer from last year's beef we butchered, I need to get them smoked!
One of the membership clubs has Brisket for $3.49lb, a packer. BJ's and local butcher wants $5.50-$6.00lb for a flat.
thats because they charge to separate the flat from the point and repackage it. better off buying packers, / and the point makes some good burnt ends or pulled beef
Simple stuff earlier this afternoon - Boneless pork chops in a brine made from Hard Cider (any brand will do,I used Woodchuck Amber cause its what I had),little water,about 1 tablespoon sea salt,2 tablespoons brown sugar, 1/2 teaspoon ground cloves (I was out of whole cloves),1 teaspoon black peppercorns & 4-5 small sprigs of fresh thyme.Marinated in a bowl in the fridge for 6 hours before grilling. Never used this recipe before,a similar one on opposite page of magazine that I really like is a brine made with dark ale or stout,water,molasses,sea salt,minced garlic & fresh cracked black pepper.
It was just me for dinner so I went with mushrooms, onions, and garlic sautéd on the kamado Joe and then cranked the heat and slapped on a tbone steak grilled to a perfect rare/medium rare. Mmmmm it was great and went down well with a Corona!
Tonight's menu: Pork and venison meatloaf. My BIL raised the hog, I killed the deer. Roasted red potatoes with herbs and garlic, green beans, corn on the cob - all from the garden. Its good to know where your food comes from.
Man that looks awesome! I smoked some chicken thighs late last night but didn't take any pics of them.
Even though I ate pretty good at the State Fair yesterday (Plan on going back next Sunday also,its the last day) still wanted to have a slab of loinbacks on the smoker for dinner tonight. Put them on about 45 minutes ago,they'll be ready in about 5.5 hours.Will give me something to eat in my lunch at work for the next 2-3 days also.
Still had some heat/smoke left after they were done so I first steamed some Green Onion bratwurst in a pan of water on the stove,then added them to color up another 45 minutes or so.This will last me until Thursday evening now.
Fish tacos Never mind the hair. The wind is from the other direction. Her brother got a brushing a few minutes ago.
Smoked salmon with the bacon and sausage I will vacuum pack. My first attempts at smoking pecans. Candied for the woman and spicy for me. It didn't turn out spicy enough though.
