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Prep for the Big Q on the 3rd


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
Well, I'm all in. Prepped 6 racks of St Louis ribs (pulled membranes, trimmed off the tips and flabby meat with only cartilage on the ends). Really bugs me Costco sells ribs called St Louis when they are not even fully trimmed. Luckily I can give the trimmings to my daughter and my brother. Who use them for Sunday gravy. Sadly I cannot do this because of the capo de capo. Otherwise I would be simply throwing that stuff in the trash and it's fully a third of the package weight
Unwrapped the prime brisket I bought the other day and got that "trimmed" up. Not being experienced with brisket, did my best trimming it up. Saved the trimmings to make tallow for when I wrap the brisket. And some of it to grind.
Here is hoping for decent weather Sunday night as the brisket will be an overnighter on the Z grill, the ribs will go on in the wee hours of the AM,
I know the pellet consumption of the Z is very reasonable so a 28lb hopper will more than do the job. It's so big I think I can fit the brisket and all the ribs on it.
 
LMichaels said:
Well, I'm all in. Prepped 6 racks of St Louis ribs (pulled membranes, trimmed off the tips and flabby meat with only cartilage on the ends). Really bugs me Costco sells ribs called St Louis when they are not even fully trimmed. Luckily I can give the trimmings to my daughter and my brother. Who use them for Sunday gravy. Sadly I cannot do this because of the capo de capo. Otherwise I would be simply throwing that stuff in the trash and it's fully a third of the package weight
Unwrapped the prime brisket I bought the other day and got that "trimmed" up. Not being experienced with brisket, did my best trimming it up. Saved the trimmings to make tallow for when I wrap the brisket. And some of it to grind.
Here is hoping for decent weather Sunday night as the brisket will be an overnighter on the Z grill, the ribs will go on in the wee hours of the AM,
I know the pellet consumption of the Z is very reasonable so a 28lb hopper will more than do the job. It's so big I think I can fit the brisket and all the ribs on it.
Click to expand...
looking forward to your success. hopefully you left some fat on that brisket. sounds like you have a solid plan. too bad i'm at least 1700 miles out... dang.
 
LMichaels said:
Well, I'm all in. Prepped 6 racks of St Louis ribs (pulled membranes, trimmed off the tips and flabby meat with only cartilage on the ends). Really bugs me Costco sells ribs called St Louis when they are not even fully trimmed. Luckily I can give the trimmings to my daughter and my brother. Who use them for Sunday gravy. Sadly I cannot do this because of the capo de capo. Otherwise I would be simply throwing that stuff in the trash and it's fully a third of the package weight
Unwrapped the prime brisket I bought the other day and got that "trimmed" up. Not being experienced with brisket, did my best trimming it up. Saved the trimmings to make tallow for when I wrap the brisket. And some of it to grind.
Here is hoping for decent weather Sunday night as the brisket will be an overnighter on the Z grill, the ribs will go on in the wee hours of the AM,
I know the pellet consumption of the Z is very reasonable so a 28lb hopper will more than do the job. It's so big I think I can fit the brisket and all the ribs on it.
Click to expand...
Hopefully, the smoke has eased up by then. Sounds like a great cook.
 
Opinion.............Wondering for those of you who've done up briskets for gatherings. Did you serve it with buns? Like burger or brioche type rolls? Or just the beef?
 
I don't smoke a lot of brisket, but when I do I just slice it up. I would cut all of those ribs & place them in a tin foil tray & the same thing with the brisket,
 
Not sure if I will be able to find slider buns. Maybe I can hit Sam's tomorrow and get some of their small dinner yeast rolls. I use those as slider buns and they're pretty good
 
I think a quick trip to Sam's today will yield a pkg of the small rolls that look like slider buns. Though I doubt they will get taken that much. But, I think that will be a nice touch for those who'd like a sandwich style. And easier for me
 
Wow! Larry, talk about jumping into the pellet grill world. That's a load of good eats you'll be cooking. I'm still amazed how much you can cook at once on those grills.
Just fyi I don't cook too many briskets, but when I do, I just serve up as sliced than I slice up the leftovers real thin for sammies later on. But I doubt you are going to have many leftovers.
Good luck and looking forward to seeing the end results.
 
LMichaels said:
Prepped 6 racks of St Louis ribs (pulled membranes, trimmed off the tips and flabby meat with only cartilage on the ends). Really bugs me Costco sells ribs called St Louis when they are not even fully trimmed.
Click to expand...
Ok, I'm glad I'm not the only one that feels this way. I usually do baby backs, but wanted to try St. Louis ribs. Since I didn't know exactly what I was doing, I didn't trim anything off the Costco STL ribs and wasn't thrilled with the finished product. Next time I'll know to trim a little bit, or get spare ribs and trim them down myself.
 
Yeah if you look at BBQ competitions spares are always well squared up no flabby meat with cartilage only on one side and no tips. Those are true St Louis style. Sadly I lose a full third of what I pay for. But, my results are top notch :D
 
LMichaels said:
Yeah if you look at BBQ competitions spares are always well squared up no flabby meat with cartilage only on one side and no tips. Those are true St Louis style. Sadly I lose a full third of what I pay for. But, my results are top notch :D
Click to expand...
Trimming ribs for competition is nothing compared to prepping chicken thighs for competition. Now that I no longer compete, I do as little as I can get away with for prep work.
 
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