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Beef rib rub?
I've had very good results with my rub: 1 cup course pepper 1 cup kosher salt ½ cup Chisholm rub from Pendry's(can order online) ½ cup Lowry's season salt ¼ cup Ancho chili powder (or mix ancho, guajillo & passillo powders) - never used "chili powder" 1/8 cup extremely ground-up coffee (powder...- jdwhome
- Post #8
- Forum: Grilling Beef
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re-heating pulled pork.
Totally agree with Westby's instructions. I've done a reception for 75 people and a wedding this past weekend for my daughter with 66 people. I smoked all the meat a month ago and vacu-sealed it. Thawed in refrigerator 3 days in advance and then 2 hours before wedding I put all that meat in 3...- jdwhome
- Post #4
- Forum: General Discussion
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Question about vacuum sealers
I gave away a perfectly working Foodsaver sealer because of those bags. I typically do high volume when I smoke and put the meat away (~100 lbs throughout the day of brisket, ribs, chicken, etc) The 'off' brands don't provide as good of airflow, therefore they are harder on the motor and the...- jdwhome
- Post #14
- Forum: General Discussion
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200 person wedding
Yes sir! The vacuum sealers keep things fresh so much longer. I have a large smoker and I hate to see open space, so often I'll cook briskets, pork butts, chickens, ribs and sausage all in one day...one looooong day. I'll then break up the cooked brisket and pork into 1lb servings and seal... -
200 person wedding
I recently cooked brisket and 3 sides or a reception that had 150 invited guests. My first event over 24 people. After much research into catering for a wedding, I discovered that on average only about 75% of invited guests attend. And of those, not everyone likes what's served, so you don't... -
Brisket Sausage - 2nd attempt
It turned out really, really good. My friends have all adoped the phrase "we like Jerry's meat in our mouth". That's something you just got to laugh about. -
Brisket Sausage - 2nd attempt
My first attempt at brisket sausage a few weeks ago went so well I tried again this weekend, but with about 25 lbs of brisket. I also purchased a new Northern Tool, 5lb sausage stuffer for this attempt (forgot to take pics). It proved to be well worth the investment. Added to the brisket was... -
Brisket Sausage - my first
In fact I visited and went through your entire site prior to my attempt. It was extremely helpful. Thanks. -
Brisket Sausage - my first
Having technical difficulties with my typing apparently. I cubed 5lbs of brisket...not sausage. -
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Brisket Sausage - my first
A local BBQ joing, Longoria's of Everman Texas makes the best sausages out of brisket. Well, I finally got an electric grinder (northern industrial) and decided I'd start it off attempting a brisket sausage myself I cubed a 5lb untrimmed sausage, trimmed off the 'hard' fat, and placed the... -
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Chicken Tamale Fatty
A couple of pics of the fatties. I wish I had some of the finished product, but it was eaten pretty quickly. -
Chicken Tamale Fatty
After seeing the fatty competition I got motivated and made my first fatties. The first attempt 'blew up' during the process...ended up in the trash. My other attempts were successful. I made 1 pizza fatty, 1 bacon cheeseburger fatty and a chicken tamale fatty. The best by far was the... -
BBQ Remainders
I haven't seen a post that discussed what everyone does with the leftovers or the 'extra' meat you smoked while the fire was burning. I often cook extra briskets, chickens, or butts and then freeze 1 lb bags separately. I then use the leftover meat when making enchiladas, chimichangas, tacos... -
Brisket Dip
Thought I'd share a recipe that's a hit at any and all parties I attend. In fact, I've often thought it was the only reason I AM invited to parties. Brisket Dip All measurements are guess-timates. All items other than the brisket are minced as small as possible. 1/2 lb chopped smoked...- jdwhome
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- Replies: 7
- Forum: Side Items
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What's your Favorite?
Being from Texas, it's got to be Brisket!- jdwhome
- Post #34
- Forum: General Discussion
