What's for dinner tonight? Dinner ideas?

[Timmy]

I just saw a You tube where the guy cut his chuckie in cubes BEFORE cooking them... i wasn't impressed, to make them moist he had to boil them in fat after the cook, which didn't make them moist tender meat, it made the chewable FAT cubes!!!

Yuck, thats kinda what i was wondering about!

 

[Slimpicker]

Yuck, thats kinda what i was wondering about!

YUCK is what I said while watching it... I thought it was a moronic thing to do to a perfectly good piece of meat

 

[Timmy]

YUCK is what I said while watching it... I thought it was a moronic thing to do to a perfectly good piece of meat

Agreed. I was just lookin for a shortcut, but just YUCK!

 

[Timmy]

I guess some things can and should be done how they are supposed to be done. Just YUCK!

 

[Slimpicker]

 

[rdfrancis516]

Ok. Question, with a few tweeks do you think this would work with say a chuck roast or the flat of a brisket. My wife isn't a big pork eater.

If you use the point of the brisket, that's how you make KC burnt ends, and they're amazing. I'm not sure if you could cube the point before smoking as burnt ends are done after smoking so that you have the bark. I've never done it, so I could be wrong. Maybe someone here has tried.

 

[Timmy]

If you use the point of the brisket, that's how you make KC burnt ends, and they're amazing. I'm not sure if you could cube the point before smoking as burnt ends are done after smoking so that you have the bark. I've never done it, so I could be wrong. Maybe someone here has tried.

I usually cube the point after it hit 165f. Then give the cubes more rub and smoke till about 190f.
Then sauce the cubes put them in a tin covered take them to 205f to finish.

 

[rdfrancis516]

I usually cube the point after it hit 165f. Then give the cubes more rub and smoke till about 190f.
Then sauce the cubes put them in a tin covered take them to 205f to finish.

Same here, and I'm hungry just thinking about it ha.

 

[Timmy]

Same here, and I'm hungry just thinking about it ha.

Agreed!! Im starving for Q now!

 

[GrillMeister]

Crazy weather today here in the Hill Country of Texas. 75 degrees and almost 12 inches of Sunshine with more coming down.

Perfect day to start some Rib Tickler Wings. I coat em' in peanut oil, then dust em' with Williams Rib Tickler. They go on the Ironwood at 175 for an hour with supersmoke, then kicked up to 375 to finish and crisp up. Yum!

 

[Timmy]

Crazy weather today here in the Hill Country of Texas. 75 degrees and almost 12 inches of Sunshine with more coming down.
View attachment 4019

Perfect day to start some Rib Tickler Wings. I coat em' in peanut oil, then dust em' with Williams Rib Tickler. They go on the Ironwood at 175 for an hour with supersmoke, then kicked up to 375 to finish and crisp up. Yum!

View attachment 4020View attachment 4021

Here is what i get to deal with Thursday!

2 to 4 inches more snow and 40 mph winds. Yea!

 

[GrillMeister]

Here is what i get to deal with Thursday!View attachment 4023 2 to 4 inches more snow and 40 mph winds. Yea!

So, are you in the Blizzard Warning? Sheesh.

 

[Timmy]

So, are you in the Blizzard Warning? Sheesh.

Im just west of Ames, i drive to just north of Des Moines. Usually takes me 45min to drive to work. Today took 1 1/2 hours. Top speed 30mph. Roads were ice and snow covered visibility was maybe 200 ft. this morning. Stopped snowing late this morning roads were still slick, i could drive 45mph no problems.

 

[Slimpicker]

all i got was rain... that sux...

 

[Timmy]

And now we go into the deeeepfreeezzzeeee. Lol