Brunch Appreciation Thread

Sushi and spritzer, eh?

I smoke 3 dozen briskets a year. 200 lbs of pulled pork. Ribs. Chicken. Turkey. Make my own sausages and cold smoke em. Do 40 different varieties of smoked cheese. All manners of side dishes. Smoke and slice my own bacon, thick. Like a man.

So, yeah, by all means enjoy your squirrel.

You want it cooked right, let me know. I can make a pit on the fly.

But it's ok with me if you want another man's meat in your mouth, J. I don't get jelly like that Originally Posted by HDGristle

LOL! You realize that was in jest, I hope.

Those are impressive meat numbers tho. Is this your profession? Short of taking a buck, which I have a guy process, it’s pretty much Giant Eagle or Texas Roadhouse. Just not enough hours in the day.

LOL! You realize that was in jest, I hope.

Those are impressive meat numbers tho. Is this your profession? Short of taking a buck, which I have a guy process, it’s pretty much Giant Eagle or Texas Roadhouse. Just not enough hours in the day. Originally Posted by Jacuzzme

Bingo!!!! Mr Gristle just outed himself!!!!! Unless he’s Aaron Franklin, no way a private person smokes that much meat. So now we know. What “he’s” all about.

LOL! You realize that was in jest, I hope.

Those are impressive meat numbers tho. Is this your profession? Short of taking a buck, which I have a guy process, it’s pretty much Giant Eagle or Texas Roadhouse. Just not enough hours in the day. Originally Posted by Jacuzzme

I buy an entire cow and they break it down into cuts that last over a year between myself and a 2 friends.

It’s entirely possible.

You ever ask them for butchers cuts, DG?

Hanger?
Picanha?
Vacios or Bavettes?
Denver Chucks?
Teres Major?

Some great eats that few folks request

I buy an entire cow and they break it down into cuts that last over a year between myself and a 2 friends.

It’s entirely possible. Originally Posted by Dreamgurrl

1 cow doesn’t have 3 dozen briskets. So there’s that.

https://tiredtexanbbq.com/blog/how-m...ts%20per%20cow.

They only have 2 per cow. So Mr Gristle goes thru 18 cows per year. Me thinks you and Mr Gristle are Full of cow chips. Or mebbe you’re one and the same?

You ever ask them for butchers cuts, DG?

Hanger?
Picanha?
Vacios or Bavettes?
Denver Chucks?
Teres Major?

Some great eats that few folks request Originally Posted by HDGristle

My personal trainer takes most. He splits that with his brother. I take the cuts that I will actually use. It’s a great deal for them
They definitely use the entire cow. But I’m not that familiar with all of the various cow parts
I do have a couple hanger steaks in the deep freeze, they aren’t my fave. I think my friends threw them in as an extra!

My personal trainer takes most. He splits that with his brother. I take the cuts that I will actually use. It’s a great deal for them
They definitely use the entire cow. But I’m not that familiar with all of the various cow parts Originally Posted by Dreamgurrl

Didn’t you just say you bought the whole cow? Is Mr Gristle your private trainer and you share 18 cows? Which is it? You two should never go to a brunch. You should be cooking for the homeless. You could feed an army.

I think you should stop trying to do math for tonight.

I think you should stop trying to do math for tonight. Originally Posted by Dreamgurrl

You should stop lying. Mr Gristle too. Now, if you’re booked solid why are you spending time on a site that you hate? Get to work girl. Let Mr Gristle take care of the small stuff. Then go to brunch at 5801.

My personal trainer takes most. He splits that with his brother. I take the cuts that I will actually use. It’s a great deal for them
They definitely use the entire cow. But I’m not that familiar with all of the various cow parts
I do have a couple hanger steaks in the deep freeze, they aren’t my fave. I think my friends threw them in as an extra! Originally Posted by Dreamgurrl

I'd buy em off you and treat them right. A good hanger really hits the spot. They run about 1-2 lbs. If you have 2 and only bought one cow then they split it, since there's only 1 per steer. Or someone had an extra.

The hanger controls the diaphragm, so it’s a very unique cut.

Lmk.

I think you should stop trying to do math for tonight. Originally Posted by Dreamgurrl

I'd agree. There were a lot of assumptions made.

Bam,
Franklin's does over 100 briskets a day. They clear over 10k pounds of brisket in a single week. That's a commercial operation.

I'm a hobbyist. Similar to you not knowing my hooker hobby schedule or dance partners unless I share... you certainly don't know my cook schedules, diet or personal life. Unless I share.

I do eat more than DG's weight in beef in any given month. My cardiologist is apalled and critical of that, but always wants to know what's cooking and if I'm bringing anything he can try.

I always have about 40lbs of brisket on-hand any given week, at minimum. A single 15 lb packer will become about 12 lbs after trim. That trim will be added to a 10-12 lb pork butt for hot links. I have about 20 lbs of vac-sealed brisket trim on hand unless I do a big cook.

Those 12 lb trimmed briskets will be around 9.5 to 10 lbs post-cook. Then it's down to what we're doing. Slice, chop, chunk? Maybe some burnt ends. Reserving some point and flat for soups, stews, chili, quesadillas, tacos, burritos, nachos, loaded potatoes, etc.

In a couple weeks I'll be cooking 3 briskets, 15 lbs of hot links, 10 Racks of spares and 20lbs of pork butt for a buddy's daughter graduation party.

I'll be christening his new Lang stick burner and bringing some post oak, hickory, sugar maple, plum and pecan. He's bringing the trailer. I've got the meat and wood. He's comping me with a box of cigars, a couple bottles he grabbed for me in Kentucky and 4 Wagyu tomahawks.

Between cooking and resting, about 22-24 hrs. And plenty of time to drink, smoke and post shit on this board.

You don't even understand how good my brisket and eggs can be for brunch.

I'd agree. There were a lot of assumptions made.

Bam,
Franklin's does over 100 briskets a day. They clear over 10k pounds of brisket in a single week. That's a commercial operation.

I'm a hobbyist. Similar to you not knowing my hooker hobby schedule or dance partners unless I share... you certainly don't know my cook schedules, diet or personal life. Unless I share.

I do eat more than DG's weight in beef in any given month. My cardiologist is apalled and critical of that, but always wants to know what's cooking and if I'm bringing anything he can try.

I always have about 40lbs of brisket on-hand any given week, at minimum. A single 15 lb packer will become about 12 lbs after trim. That trim will be added to a 10-12 lb pork butt for hot links. I have about 20 lbs of vac-sealed brisket trim on hand unless I do a big cook.

Those 12 lb trimmed briskets will be around 9.5 to 10 lbs post-cook. Then it's down to what we're doing. Slice, chop, chunk? Maybe some burnt ends. Reserving some point and flat for soups, stews, chili, quesadillas, tacos, burritos, nachos, loaded potatoes, etc.

In a couple weeks I'll be cooking 3 briskets, 15 lbs of hot links, 10 Racks of spares and 20lbs of pork butt for a buddy's daughter graduation party.

I'll be christening his new Lang stick burner and bringing some post oak, hickory, sugar maple, plum and pecan. He's bringing the trailer. I've got the meat and wood. He's comping me with a box of cigars, a couple bottles he grabbed for me in Kentucky and 4 Wagyu tomahawks.

Between cooking and resting, about 22-24 hrs. And plenty of time to drink, smoke and post shit on this board.

You don't even understand how good my brisket and eggs can be for brunch. Originally Posted by HDGristle

You’ve hijacked your own thread with help from DG. You do have a BBQ thread. Why don’t you bump that one. I’m still a tad skeptical of your prodigious BBQ output. We can discuss it there.

I have BBQ for brunch

I have BBQ for brunch Originally Posted by HDGristle

Well, invite us over. I’ll have the brisket and eggs. Over medium.

You're not invited. Chizzy, J and Salty all made the shortlist though.