Welcome to the IHoP

[Penguin4x4 1,761]

Angus is just a silly marketing mechanism. There are tons of tasty cows. If you said Wagyu well then I'd shut up.

Wagyu brisket? I want to see that warlock of meaty goodness.

I know a lot of national BBQ competitors love to use Wagyu briskets. If its anything like the braised Wagyu short ribs I know I'd like to try smoking one...if only once

[Penguin4x4 1,761]

Angus is just a silly marketing mechanism. There are tons of tasty cows. If you said Wagyu well then I'd shut up.

As long as its tasty I would be proud to have it on my smoker; Angus, Hereford, Braford, Brangus, Wagyu, etc.

[Godsmack 361]

Never tried Wagyu...............A new one for the bucket list.

J

[dem beats 1,223]

I have had plenty of wagyu but only steak and burger formats.

If my wife finds out about wagyu briskit I'll need to get a 2nd mtg

[///M5 2,833]

9 hours in the smoker, 2 in the oven, and its finally done (7 lbs. 7 oz flat cut) Shame I'll have to wait til Sunday lunch to eat it though

That isn't a brisket, but a teeny part of one. I thought you were from Texas/

Broke as shit to buy a smoker big enough so that'll have to do. Plus they stopped selling Angus Choice full packers at Sam's; only the flat cuts are Angus Choice now

Wouldn't worry about Angus or not, in particular in a brisket. Hell I'd actually just look for fat.

The Angus I'm not concerned about, its the Choice that I'm after. Lots more fat than the Select packers for sure....

One man's choice is another mans Select...but I agree completely. Marbling is what is 100000% necessary for any red meat to taste good.

[///M5 2,833]

I have had plenty of wagyu but only steak and burger formats.

If my wife finds out about wagyu briskit I'll need to get a 2nd mtg

And regrettably most of that wagyu is raised american style which means they nearly ruin a nearly perfect animal.

[Godsmack 361]

9 hours in the smoker, 2 in the oven, and its finally done (7 lbs. 7 oz flat cut) Shame I'll have to wait til Sunday lunch to eat it though

That isn't a brisket, but a teeny part of one. I thought you were from Texas/

Broke as shit to buy a smoker big enough so that'll have to do. Plus they stopped selling Angus Choice full packers at Sam's; only the flat cuts are Angus Choice now

Wouldn't worry about Angus or not, in particular in a brisket. Hell I'd actually just look for fat.

The Angus I'm not concerned about, its the Choice that I'm after. Lots more fat than the Select packers for sure....

One man's choice is another mans Select...but I agree completely. Marbling is what is 100000% necessary for any red meat to taste good.

Dude seriously my mouth is watering thinking of a perfectly marbled steak.

This week I will post pics of what we are served and what we can buy. FROZEN brick solid too.

J

[///M5 2,833]

I'd rather have a good steak frozen than a piece of shit fresh.

[Penguin4x4 1,761]

I'd rather have a good steak frozen than a piece of shit fresh.

x 99999999999999999999999999

I don't care what magical steak rub you might have concocted, nothing (as far as steaks are concerned) beats a perfectly cooked, well marbled dry aged steak with just salt and pepper

[Penguin4x4 1,761]

One man's choice is another mans Select...but I agree completely. Marbling is what is 100000% necessary for any red meat to taste good.

Yeah the Select packers I combed over had about as much marbling as a piece of chicken breast

on a related note, my mother was gossiping on the phone and said something along the lines of "his (referring to me) meat was so moist, tender and flavorful I had the taste of it in my mouth for like 2 days after". I snickered a bit under my breath and got clobbered with a telephone book...

[Penguin4x4 1,761]

Seriously considering submitting that to Crazy Things Parents Say

[Penguin4x4 1,761]

[nem 2,019]

slowest HOP evar!

What, don't you guys post when I'm not here?

I tried

[///M5 2,833]

Ha. Guess I just need more stress relief than the rest of you.

[nem 2,019]

Ha. Guess I just need more stress relief than the rest of you.

I would have never guessed you have stress.

[nem 2,019]

Too many projects / small jobs, too little time

I was absolutely sure this was going to happen once finals were over...

TIme management maybe the answer?

Always. I've taught a few classes on it, most people are terrible at it.

You need to come and see how some people manage their time at my place of employment.

[nem 2,019]

I bet Sean is all smiles. Lots of fresh snow and a badass sled to tear it up!

Except I got sick and have been stuck at home. MOTHERFUCKJAFLKJSDFLKJSDEFLKJFDSFLKJ

Sounds like you are feeling better.

[///M5 2,833]

i WISH

[Tirefryr 1,742]

I didn't have Gavin tonight and had a ton of cooking and cleaning to do, so I busted out the old Daft Punk collection and went to town. I actually had myself a pretty good time. Only thing missing was a dance partner.

[Penguin4x4 1,761]

[j-roadtatts 1,129]

What are the benifits of a corned brisket?

[///M5 2,833]

What are the benifits of a corned brisket?

Only way you are getting corned beef or pastrami

As usual, in the old days storage was a problem and that was a solution. Damn tasty solution if you ask me.

[Godsmack 361]

I'd rather have a good steak frozen than a piece of shit fresh.

x 99999999999999999999999999

I don't care what magical steak rub you might have concocted, nothing (as far as steaks are concerned) beats a perfectly cooked, well marbled dry aged steak with just salt and pepper

I agree. And while charcoal is nice, with our meat selection, I find alot to be desired.

One man's choice is another mans Select...but I agree completely. Marbling is what is 100000% necessary for any red meat to taste good.

Yeah the Select packers I combed over had about as much marbling as a piece of chicken breast

on a related note, my mother was gossiping on the phone and said something along the lines of "his (referring to me) meat was so moist, tender and flavorful I had the taste of it in my mouth for like 2 days after". I snickered a bit under my breath and got clobbered with a telephone book...

That sounds like a very similar scenario to when I make porktenderloin at home.

J

[Duran 387]

This thread could easily be renamed "food"

There is a whole thread for food over on HAF

[Duran 387]

How bout some Kobe Beef?