Discussion in 'The Bar' started by JJDealer, Jun 14, 2014.
Heading to the butcher to pick one of these to smoke tomorrow. Going be good.
KAC Surf & Turf Burgers | Skillet-Grilled Hamburger with Seared Scallops, Herb-SautÃ©ed Tomatoes, and Oceans Dressing
scallops are nasty
rated thread one star
rated 5 star
negged and thumbed Dudley.
Will you make a progressive pic thread?
Got to the shop too late, all chuck roll gone. Going brisket. I'm sure there will be a few pics for any interested.
Looks incredible, hoping to get close. Been using the hot and fast method lately, tonight going low and slow. Just hope I have enough beer.
If you have enough of the right beer, it won't really matter if you get close or not
I have a few pics, tried something new not sure how it worked. Pics coming but my photobucket is down.
I didn't have enough, I had my boy come pick me up at 12am and bring me to the store. We then had a few beers together and discussed his future. Was a good night.
Started with a 12LB full packer. Very simple rub, Salt, pepper, granulated garlic and onion. Trimmed at least a lb and half off.
RM wanted a step by step this is the best I can do.
I'm so excited
Here is where I tried something new for me. I separated the point from the flat but left just enough tissue to keep it in one piece.
Bag full of fat
My dirty little buddy. Made many great burger.
Separated the point from the flat before resting for a hour or 2. This is the point
Here is a little chunk of the point. The best is still resting. I believe came out B+
Too bad you're not here to enjoy it with me.
What does separating the meat do to it?