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  1. E

    New Years Rib Resolutions

    My New Years' Resolution would be to get ribs of the proper texture: tender (so that one bit comes cleanly off, leaving the rest on the bone) but with a nice bark (flavorful and a bit firmer in texture than the meat). I am fairly happy with my flavor profiles (using homemade rubs and sauces) but...
  2. E

    Source of wagyu beef brisket?

    Cool, thanks! I can't wait to buy some myself...
  3. E

    Source of wagyu beef brisket?

    So, let's see: 26.13 x $3.95 = $103.21 + $15 + $58 = $176.21 / 26.13 = $6.74 / lb. Good deal! How solid (frozen) was it when it arrived?
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    New 22" BBQ Guru Jacket

    I'm not familiar with the jacket. Does it have any advantages other than saving charcoal?
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    Stoker ethernet not working when outside temp cold?

    Steve: obviously you need a second Stoker to regulate the temperature of the rubbermaid box that is holding the first stoker...
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    First Que: Overnight Butts

    Congrats! And thanks for the detailed roundup.
  7. E

    New to Spares

    Thanks, Kevin. I did look into it, and you are right: any differences in caramelization temperatures are very minor. You mention that a glaze can help maintain a bark, while a sauce can ruin it. What do you see as the most importance differences between a sauce and a glaze? What is it that...
  8. E

    High Heat Brisket Method - A Compilation

    TYVM!
  9. E

    Desperate times call for desperate measures

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">caster </div></BLOCKQUOTE> <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Can you tell me about...
  10. E

    5 Racks of Spare Rib w/ DIY windbreak

    Go Matt! What's the wire running down the right side?
  11. E

    First Run on my own WSM w/pics

    Looks great! What are ABT's?
  12. E

    High temp brisket 3.5 hrs into it

    ED T: Can you point me toward a recipe for "both versions of the 4 stage competition ribs"? Thanks!
  13. E

    Source of wagyu beef brisket?

    No idea - but I plan to find out for Superbowl weekend! I'll order some pork belly while I'm at it.
  14. E

    New to Spares

    Dan, It sounds like you attribute your good bark to carmelization, which would require a combination of fairly high heat and a good sugar source (turbinado in your case). I've been using maple sugar (because it is local to my area) and have not had the bark I'd like; I wonder if the combination...
  15. E

    Source of wagyu beef brisket?

    Email from Paradise: Yes, that price is correct for the meat itself per lb. We have a carton charge and the shipping going Fed Ex 2-day air. They are in cryovac and the are the whole packer cut brisket. They are wonderful and the average weight is 10-15# each. We can ship on Monday or...
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    New to Spares

    They look great, DQ! It seems like they have a nice bark. True? Do you think that higher temps helped the bark develop?
  17. E

    Source of wagyu beef brisket?

    Thanks, Chris. I haven't heard from them yet, and will post if I do. I was just reading Michael Symon's new cookbook, so your post prompted me to decide to add some pork belly if I do mail order with Paradise. :-)
  18. E

    Source of wagyu beef brisket?

    I emailed Paradise Meats to ask. I see that Lobel's sells them for $137 for a 9 lb. brisket: http://www.lobels.com/store/main/item.asp?item=56
  19. E

    Source of wagyu beef brisket?

    We have an annual party where we cook very indulgent foods (everyone gets to pick one dish and we go all-out in making it the best it can be). My choice this year is to smoke a brisket. In keeping with the spirit of the all-out-ness of the event, I'd like to smoke a wagyu brisket. Any advice on...
  20. E

    WSM Pork

    Thank you, Mike, for the detailed description and photos. It really helps us newbies out!

 

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