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Posted on 1/9/19 at 10:30 pm to t00f
quote:garlic and onion powder also good
usually only do salt and pepper on beef products
Shhhh, but I also used smoked paprika sometimes on beef for a rouge hue on the bark
Posted on 1/9/19 at 10:30 pm to nerd guy
quote:
It seems like they're one of those smoked foods where they're fairly hard to ruin and are incredibly delicious.
They can dry out on you REAL quick you have to watch the temp carefully you could get a heat spike and ruin the whole batch.
Posted on 1/9/19 at 10:31 pm to Rouge
Nola needs some B52, when you coming back in town? 
Posted on 1/9/19 at 10:32 pm to t00f
quote:
You can frick up beef ribs pretty easily. If you pull at 195 they can be chewy and if you pull too late they can dry out.
Ah hell, ok. I like to smoke mine to 190 or 195 and stop checking the temp and pull when i like the consistency while poking the ribs with the thermometer.
Posted on 1/9/19 at 10:33 pm to Rbech108
I got to crash I have an early start tomorrow. I'll check back and answer some more questions tomorrow. Thanks for being nice and I hope to have more FOOD convos on here and let the haters go on by. 
Posted on 1/9/19 at 10:34 pm to nerd guy
What temp y'all smoke brisket and beef ribs at? Lately i find myself doing aboit 275 for both. Haven't had any drying issues, yet.
Posted on 1/9/19 at 10:34 pm to nerd guy
Pork is very forgiving, beef is a nogo. I;d invest in a Bluetooth thermometer and keep track with them on your phone. That’s what I do.
Posted on 1/9/19 at 10:35 pm to nerd guy
I usually do 250 for beef
Posted on 1/9/19 at 10:36 pm to t00f
quote:
Bluetooth thermometer
This is something i just got. When i bough my weber gas grill it came with an igrill mini. Uses phone app. Pretty damn slick but i have no idea how to turn it off so it went through the battery quick. Haven't smomed with it yet. Just stuff like prime rib and tenderloins.
Posted on 1/9/19 at 10:38 pm to t00f
quote:discussions for February
some B52, when you coming back in town?
Posted on 1/9/19 at 10:38 pm to t00f
Someone is going to have to catch me up on all this drama at some point. Cuz I have no idea what’s going on.
Posted on 1/9/19 at 10:38 pm to nerd guy
You have to hold down the middle button until the light goes off. About 8 secs
Posted on 1/9/19 at 10:40 pm to Rouge
quote:
some B52, when you coming back in town?
discussions for February
Text me when you know. Love to send some cash your way to pick up some juice.
Posted on 1/9/19 at 10:40 pm to t00f
Damnit. Thanks. 
Posted on 1/9/19 at 10:40 pm to alajones
quote:
alajones
Long story.
Posted on 1/9/19 at 10:55 pm to Rbech108
quote:
Never had TX BBQ...
Man you need to. Being from South La bbq was just something paw paw did in the backyard but these Texans are on to something. Make a trip to Killens here in Hou, life changer.
Posted on 1/10/19 at 6:20 am to Rbech108
quote:
Thats the magic temp for beef
You cook brisket to 205 as well? Checking in the flat or point? I have been going to 203 in the thickest part of the flat
Posted on 1/10/19 at 6:35 am to Rbech108
I’ve seen in the thread where you said that BBQ is the most unprofitable choice of a restaurant. How did you think your investors felt when you were closing the doors at 2 bc “you ran out of meat”? They built a very nice full bar to attract ppl in but had to close bc they no longer had any food. Perhaps selling drinks would help w profits? Maybe coming up w a daily sandwich or special like blue oak would attract more ppl in? I actually went to your first BBQ venture “Smoking Buddha” in Metairie. I remember it being just ok but it suddenly closed. Perhaps another problem w an investor? I’ve seen you complain ab the smokers built at CCBBQ but somehow they have stayed open and even managed to increase the production of meat. All the other BBQ restaurants (Blue oak, Joint) manage to do the same too. I read it was bc you refuse to reheat your meat. Well how do the other restaurants still put out a very good product? You’re not Franklin dude and New Orleans isn’t Texas. By all accounts you make some great BBQ (I never went to smokehouse or CC) but you seem to be a cancer as a restauranteur. You might acctually be a good guy if someone really knew you but just to someone who reads your online persona, youre very unlikeable and come across as a huge douche. I wish you success!
Posted on 1/10/19 at 6:44 am to Rbech108
Who the frick are you?
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