Smoked meat trifecta


 
T

Tom Chips

TVWBB All-Star
I'm enjoying a nice evening breaking out the delicious meats and sausages I have made and stored, in the foodsaver.

I made a huge bunch of andouille sausage earlier this year with my dads smoker. It has been sleeping patiently in the freezer for far too long. So earlier, I heated up some links, and sliced up my fattie that has been on the bullet with the brisket. Its kinda nice having everything finish at different times. The brisket wont be done for another hour. I gotta say, them fatties are something awesome, and easy. I didn't even put any rub on them. But they are tender, and so much of the greasy fat has dripped off, making them much nicer on the ol' ticker.



Now, lets just hope that brisket turns out good. This is my first Costco brisket, and I'm not thrilled with the heavy handed trimming they did.



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I have to add, this is the first time I have tried QN4U's BBQ sauce. If you guys get a chance to try this, I think you will be pleased. My Lord, this stuff tastes great.

I picked up a bottle of their Clovis Style sauce at the Eggfest in San Jose last month. It's already moving up the list to the top of my favorites.



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Hey Tom,

I'm up in the North Bay. Two questions. One have you found a source to pick up quality meats? Second have you located a decent source for lump or charcoal?

Man I've haven't done a fattie in a while, but I'm starting to get the itch.
 
Not in this area, but then again, I haven't searched for the high quality stuff.

I have a Lucky's that is literally right across the street. Their meat selection is quite small, and unimpressive. So usually when I want to stock up on beef, I go to a Safeway that is about 10 minutes away. As far as pork goes, I stick with my local Smart & Final. That's where I get most of my lump as well. They have cheap prices on charcoal.

I would like to find a nice purveyor of meat around here. I'm actually in Pacifica, to be specific. I know there has to be quite a few around, to supply S.F.

When I was in Salinas last year, I had found a small unmarked building, that was a meat purveyor to all the restaurants in the area, including out to Monterey. The guy was very nice, and willing to sell to me as well. He had all sorts of exotic meats, and tons of it, at great prices.

I swear, with all the Tacarillas (sp) in that area, meat was plentiful, and cheap. But then again, gas was only $2 a gallon then.
 
Yeah, with the fattie, I had to break out the maple syrup, to drizzle on top of it all. Mmmm Mmmm good stuff.

I want to find the Grade B stuff, everyone says it tastes better anyway. I'll never go back to artificial syrup though.



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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Yeah, with the fattie, I had to break out the maple syrup, to drizzle on top of it all. Mmmm Mmmm good stuff.

I want to find the Grade B stuff, everyone says it tastes better anyway. I'll never go back to artificial syrup though.



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Tom, Love the fatties also. Here in PA I can get the Bob Evans Maple Sausage rolls, they are my new favorite for fatties. As far as the maple syrup goes, look for medium amber, It's cooked longer so you get more maple flavor. That's the one I use for the maple bacon as well. Glad to hear your cook turned out great so far for you. Is the brisket done yet? Pics?
 
Yeah, it turned out pretty good. Too thin in my opinion, and without the fat cap, the internal area was a very robust brown, not pink or reddish.

It was good, but I think my next will be a full packer, and maybe a spritz from time to time with a spray bottle with some apple juice.

Right now, I'm brainstorming an appetizer using a fattie filled with different stuff between a puff pastry type bread.
 
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