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Ever since the full packer experience, I’ve been wanting to try a brisket flat. Finally had the time!
Weighing in at 5 pounds, and $4.99/lb at Costco, this was about a $25 cook. At bottom are a number of links where you can find the tools of the trade that made this relativley LONG cook a success (remote thermometer, slicing knife, Traeger Century 22, etc). Let’s get started …
We consider the BBQ Trinity: Ribs, Brisket, and Pulled Pork. Once you’ve mastered all three, you’ve got a lifetime of great BBQ ahead of you 🙂
Over the next few weeks, we’ll be posting videos of each one, sharing tips and tricks from our cooks.
First up is pulled pork. Here are the basics on a 6 pound pork butt we picked up at Costco:
I’ve been a Henckels fan since Mrs. Rendezvous and I were gifted our first knife block as a wedding gift. But after almost 10 years, it was time to finally start seeing what else is out there.
As you know from a previous open thread, I’ve been researching brands like Shun, Wusthoff, and Messermeister. I still plan to buy and review a few of those, especially a boning, chef, and carving knife. But let’s get to this Dalstrong first…
I took the opportunity of the first three day weekend of the year to try my hand at a full packer brisket. A “packer” contains both the point and flat.
Weighing in at 16 pounds, and $2.99/lb at Costco, this was by far the most ambitious (and expensive) cook yet! Video below shows all of the basic steps in the recipe. At bottom are a number of links where you can find the tools of the trade that made this LONG cook a success (remote thermometer, utility knife, Traeger Century 22, etc). Let’s get started …
Recipe below the fold…
If you grill, BBQ, or smoke a lot of meals, you’re bound to have leftovers. We know. For some, the word “leftovers” and “BBQ” together seems like sacrilege. But for us, it’s a reality.
We’ve used a variety of storage containers over the years, including Tupperware. We still use it. But with the annual weight loss goals coming into focus, we sought out better solutions. Juggling all those small containers in our lunch bag can be a hassle. They also get pushed around in our fridge between “meal prep Sunday” and the end of the week.
Some like it hot! So we finally broke down and wrote out our smokey, spicy, and HOT dog recipe for you all. This is a great weeknight delight. Easy to make. Can be done in as little as 30 minutes. And if there are any leftovers, these hold well for a lunch the next day (toppings on the side). Without further ado…
We love shish kebabs, Sriracha Ranch bacon-wrapped chicken skewers, and just about any other kind of meat on a stick!
Usually we cube up pork, chicken, or beef into one-inch pieces and thread on a stainless steel skewer. But we recently spotted a new tool, the Easy Kabob, and were drawn in by the simple design and promise of making healthy pressed kabobs from ground beef or pork.