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Busy weekend with the pit
Posted on 9/26/22 at 1:13 am
Posted on 9/26/22 at 1:13 am
Not sure how many more weekends I will have this smoker, so I am trying to cram everything I can before it goes. Got a little ambitious as a lot of us do while walking around the grocery store/Costco the other day. I knew I was doing beef cheeks and Italian Sausage this weekend, didn’t know I would grab two briskets and do burgers as well. Ordered some high temp cheese a couple of weeks ago and noticed that the Pepperjack best by date was the end of this month, so I thought why not try stuffed/mixed in cheesy brisket burgers along with normal ones that people had ordered.
Finally wrote down some numbers, buying briskets solely for the sake of making burgers I average about a 25% loss from the posted sticker weight (should have weighed the brisket myself but didn’t). I did use the remains to make tallow to confit the cheeks. Told the wife this weekend epitomizes my feelings of I really enjoy the cooking process and aspects of bbq, but I can rarely eat it the same day anymore.
Finally wrote down some numbers, buying briskets solely for the sake of making burgers I average about a 25% loss from the posted sticker weight (should have weighed the brisket myself but didn’t). I did use the remains to make tallow to confit the cheeks. Told the wife this weekend epitomizes my feelings of I really enjoy the cooking process and aspects of bbq, but I can rarely eat it the same day anymore.
4
Posted on 9/26/22 at 4:46 am to ruger35
Didn't you pick up a Mill Scale not too long ago? Is that the pit you're parting with? Mind if I ask why?
Posted on 9/26/22 at 8:06 am to thegreatboudini
I’d love to have a Mill Scale, got a quote on a 500 from them while we were at and event for them last year. I just can’t justify the premium for what I do. If I was a full timer it would no doubt be between them and Austin Smoke Works. Mill scale pits are a dream to run and cook with.
I’ll actually be getting a 500 from Riverside Smokers in Luling. Mr. James is a great guy, and this time anything I’d like changed or modified he’s right here to do it. Plus there’s no 18 month waitlist to be a part of.
I’ll actually be getting a 500 from Riverside Smokers in Luling. Mr. James is a great guy, and this time anything I’d like changed or modified he’s right here to do it. Plus there’s no 18 month waitlist to be a part of.
Posted on 9/26/22 at 8:22 am to ruger35
My Oklahoma Joe Longhorn is coming in today, pretty excited to get a taste of the offset smoker life, albeit on the cheap end.
I dream of owning a smoker like yours
Damn, I didn't know about Riverside Smokers. I would have definitely bought their 36" offset for $650 over the Oklahoma Joe Longhorn for $599
I dream of owning a smoker like yours
Damn, I didn't know about Riverside Smokers. I would have definitely bought their 36" offset for $650 over the Oklahoma Joe Longhorn for $599
This post was edited on 9/26/22 at 9:56 am
Posted on 9/26/22 at 8:40 am to ruger35
Great looking stuff T. What temp are you pulling the patties? I'm assuming you do a quick flat top sear to finish them.
Posted on 9/26/22 at 8:45 am to ruger35
You dodged his main question, and I'm curious too... Why are you getting rid of your new smoker? That thing is a work of art.
Posted on 9/26/22 at 8:52 am to ruger35
Is that a straight smoked burger with no direct heat? What temps are you cooking those to? Also, when reheating those, what method do you use?
Thanks,
Thanks,
Posted on 9/26/22 at 8:58 am to ruger35
quote:
Riverside Smokers in Luling
I've been looking at his backyard box but am nervous about making the switch to a stick burner. How hard will it be to control temp, and how much babysitting is involved?
I've used a MES-40 electric for years and I like the set it and forget it aspect of it. I don't mind tending to it every so often, but I often smoke butts and brisket overnight and don't want to wake up at 3 am to add wood to my fire.
Should I just stick with my electric?
Posted on 9/26/22 at 9:33 am to slinger1317
quote:
I've used a MES-40 electric for years and I like the set it and forget it aspect of it. I don't mind tending to it every so often, but I often smoke butts and brisket overnight and don't want to wake up at 3 am to add wood to my fire.
quote:
Should I just stick with my electric?
No. Buy the backyard box and when you get ready to sell it, which won't be long, hit me up on here.
Seriously, if the above is true, stick with your electric. In my opinion.
Posted on 9/26/22 at 9:52 am to slinger1317
quote:
I've been looking at his backyard box but am nervous about making the switch to a stick burner. How hard will it be to control temp, and how much babysitting is involved?
You can make it a whole lot easier with a digiq
Posted on 9/26/22 at 9:57 am to ruger35
quote:
Riverside Smokers in Luling
Interesting. Never heard of them. In the market for one and currently considering the Old Country Brazos.
Looking at their website they seem reasonably priced. And I'd like to support a local guy. The only thing that turns me off is the stack mounted on top of the chamber, rather than at grate level.
Which one is the 500?
This post was edited on 9/26/22 at 10:58 am
Posted on 9/26/22 at 1:30 pm to bluebarracuda
quote:
My Oklahoma Joe Longhorn is coming in today, pretty excited to get a taste of the offset smoker life, albeit on the cheap end.
Once you start down the offset road it’s an expensive fun journey.
Posted on 9/26/22 at 1:31 pm to ruger35
quote:
I’ll actually be getting a 500 from Riverside Smokers in Luling.
GOAT
Posted on 9/26/22 at 1:38 pm to GeauxTigers0107
quote:
Great looking stuff T. What temp are you pulling the patties? I'm assuming you do a quick flat top sear to finish them.
I usually pull 130-135. I don’t wear them if I am packaging them, let the final cook do as they please. If I am doing them for myself I will throw the plancha in the firebox over the coals and sear them.
quote:
You dodged his main question, and I'm curious too... Why are you getting rid of your new smoker?
Definitely didn’t mean to dodge the question, I took it he was asking about a Mill Scale only. To answer your question though, I am going from a 250 to a 500.
quote:
Is that a straight smoked burger with no direct heat? What temps are you cooking those to? Also, when reheating those, what method do you use?
Smoked with a sear to finish. L&L has gotten famous for it, but I had actually heard about it from a Tales of the Pits podcast with Tejas Chocolate & BBQ when they were first opening their burger joint in Tomball. So one trip home we stopped at the burger joint, the burger was really good but I thought this can’t be that hard. Lower temp smoke then sear and cheese.
Posted on 9/26/22 at 1:42 pm to xXLSUXx
quote:
The only thing that turns me off is the stack mounted on top of the chamber, rather than at grate level.
Which one are you talking about? He takes in a lot of pits to do refurb work for people and fix them up, so that may be a project. Was in his shop Friday, he’s actually donating this one for a raffle but has a couple others like it ready to go.
Posted on 9/26/22 at 2:15 pm to ruger35
Disregard - my dumbass was looking at the wrong Riverside Smokers.
Posted on 9/26/22 at 2:19 pm to xXLSUXx
quote:
Disregard - my dumbass was looking at the wrong Riverside Smokers.
I was doing the same
Posted on 9/26/22 at 2:44 pm to bluebarracuda
Best way to reach him is Instagram. I’ve been trying to get him to 1k followers to make him have to give some stuff away
Posted on 9/26/22 at 3:00 pm to ruger35
quote:
Best way to reach him is Instagram. I’ve been trying to get him to 1k followers to make him have to give some stuff away
Found him - thanks! He's got 880 now.
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