abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 butcha, I've seen the salt they put on cheap steaks to tenderize them on YouTube. they seriously cake them. then after a bit, wash it off. looks so legit. does it work? thighs are my fav. it's hard to find ppl that love ckn thighs Quote Link to comment Share on other sites More sharing options...
Sidney Crosley Posted July 25, 2015 Share Posted July 25, 2015 Pulled pork. That is all. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 butcha, I've seen the salt they put on cheap steaks to tenderize them on YouTube. they seriously cake them. then after a bit, wash it off. looks so legit. does it work? thighs are my fav. it's hard to find ppl that love ckn thighs I have never had any expierence with tenderizing salts to be honest. Doesn't seem super natural to me. So much rather a naturally tender steak. You can always ask your local butchers to run a piece of meat through a tenderizer too. I always do that with flank steaks and skirt steaks for sure. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Pulled pork. That is all. I'm with you dude. Sidney Crosley 1 Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 I'm smoking one next week. I do 12-15 hours. it's like having a newborn baby (all the work going into it) but you get to eat it! Sidney Crosley 1 Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 I'm smoking one next week. I do 12-15 hours. it's like having a newborn baby (all the work going into it) but you get to eat it! Brine it before you smoke it if you don't already! I love making pulled pork. I actually moved to Portland to open a BBQ restaurant. But that's a loooong story. Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 I take pride in my brine here's my last ones. sadly 38 weeks ago Quote Link to comment Share on other sites More sharing options...
icecream Posted July 25, 2015 Share Posted July 25, 2015 Stopped being vegetarian just for the occasional duck,lamb and burgers. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Drooling. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Here are the last butts I smoked. Been way too long for me too. hippielauryn 1 Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 I usually put my beans below in my stacked smoker and let the fat and drippings fall into it. damn. u did 4? Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 That's a great idea for beans. And yeah I did. This was when I was still in Nola. Was about to buy a food truck and we would do weekly $10 BBQ plate cookouts at my house for like 60-80 people. I had another smoker running another 4 haha. Leftovers were not an issue. Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 a good friend of mine is from NOLA. he has this killer Boudin recipe and took first in the Lenexa BBQ for sausages last year. that's a good title to have in these parts. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Hell yeah it is. I'm actually planning to make some boudin in a week or so. Quote Link to comment Share on other sites More sharing options...
cambionic Posted July 25, 2015 Share Posted July 25, 2015 I love blue steak. Half hour marinade (soy sauce, balsamic/red wine vinegar, mustard, garlic powder/salt/pepper/rosemary, olive oil), sear that baby for 30 seconds on each side, and plop it on my plate. I want meat so rare that a good veterinarian could bring it back to life. Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 I'm going to pretend that you didn't say steak and marinade in the same sentence. Quote Link to comment Share on other sites More sharing options...
paranoidantroyd Posted July 25, 2015 Share Posted July 25, 2015 I'm going to pretend that you didn't say steak and marinade in the same sentence. Agreed. Salt, pepper, and a lil garlic powder are the only things I use to season steak. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Salt, pepper, and blood. The end. The only time Iv ever liked a steak with other shit on it was this garlic and herb crusted ribeye I had one time. That was good eats. Quote Link to comment Share on other sites More sharing options...
paranoidantroyd Posted July 25, 2015 Share Posted July 25, 2015 Ribeye is the only way to go. If it's not at least 20 ounces and 2 inches thick, you're doing it wrong. WAXXX 1 Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 Ribeye is the way to go. Although I do love a tri tip steak with a nice fat cap on it sometimes haha. And hangar steaks. And flat irons. Ah so many. But mainly ribeye. Quote Link to comment Share on other sites More sharing options...
Satan Posted July 25, 2015 Share Posted July 25, 2015 Gonna have to disagree about the ribeye. Way too fatty and much gets thrown away. My go to is a 1.5inch thick strip. Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 satan might be getting the wrong ribeye also. I hope you all call it the KC strip. not NY. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 25, 2015 Author Share Posted July 25, 2015 satan might be getting the wrong ribeye also. I hope you all call it the KC strip. not NY. Haha I'm totally with calling it the KC strip. Do they call it that in stores there? Quote Link to comment Share on other sites More sharing options...
abovetheearth Posted July 25, 2015 Share Posted July 25, 2015 oh hell No. but everywhere else yes. prob my least fav steak. Quote Link to comment Share on other sites More sharing options...
The Butcha Posted July 26, 2015 Author Share Posted July 26, 2015 oh hell No. but everywhere else yes. prob my least fav steak. I'm not a huge fan either. Up here in the northwest the popular shitty steak is the petite sirloin. Such a weird cut and so gross. But people buy the shit out of it. Quote Link to comment Share on other sites More sharing options...
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