Recent content by johnoogatz

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  1. johnoogatz

    Brisket Cost per Lb - August 2017

    Also 45 minutes mean like 20 miles due to traffic. The cuts usually have most of the fat cap if not all cut off. Looks more like a flank steak.
  2. johnoogatz

    Brisket Cost per Lb - August 2017

    Long Island, New York. 45 minutes from the city. On sale at restaurant depot is around $3 lb for like a 20lb brisket. Local super markets where you get maybe an inch and a half thick flat cut is about $6 on sale and $9 not on sale. We are talking about maybe a 2-3lb cut. Mostly Jewish people...
  3. johnoogatz

    Long Island newbie

    Welcome. I am from Bethpage. I started smoking a few years ago and now I'm addicted. I always wanted a smoker and one year my sister bought me one with her Christmas bonus and I haven't looked back. Where are you from on Long Island? Smoking meat has been getting big the last few years.
  4. johnoogatz

    venison

    Recently smoked a venison rump roast. Used hickory wood. Brine the deer in red wine over night. Smoke at 250 until it was 140. It was a nice medium. I would go to 130-135 if you like it a little more rare. Carry over brought me to 146 after a half hour or so. Came out amazing for my first time...
  5. johnoogatz

    Desperately searching for affordable brisket on Long Island...

    I live in Bethpage. I got to try this place in Farmindale. Have had luck at Best yet, John's farms and restaurant depot. Plus my boy is a butcher at Pathmark. Customizes my orders and gives me a discount.
  6. johnoogatz

    Sirloin tri tip. Which wood to use?

    My friend is a butcher. 5.77lbs this thing is massive gotta be 5inches thick. Don't know if I should cut them in half or not?
  7. johnoogatz

    Sirloin tri tip. Which wood to use?

    Was thinking 1/2 cherry, 1/4 hickory, 1/4 mesquite.
  8. johnoogatz

    Sirloin tri tip. Which wood to use?

    Thank you, chef jimmy j. Gonna take it to 130-135IT. Gotta pleaSe everyone. That's why I don't make beef too often. Going to take your advice a do mesquite/cherry/hickory. Only got about two handfuls of hickory chips left. Any advice on whAt the rAtio should be?
  9. johnoogatz

    Sirloin tri tip. Which wood to use?

    Going to be my first time smoking a 5lb or so sirloin tri tip. From what I read, it's not a real long smoke like brisket. Have the following woods on hang and wondering which wood or woods to blend to create a nice flavor. I like a strong flavor. I have plenty of oak, cherry, and mesquite. Also...
  10. johnoogatz

    Anyone on Long Island or elsewhere try Best Yet supermarket's BBQ?

    I live in Bethpage. I frequent the one in Hicksville. They have really good sales. A good deli department, fish department and good sales on a lot of things especially meat and charcoal. Beats most supermarkets by a lot. Never seen the BBQ section. Each market is different. Example, Hicksville...
  11. johnoogatz

    Help with meatloaf

    I got a master built smoker. I put the loaf usually 80/20 on the top rack bare and then put a aluminum pan on the bottom rack to catch the drippings. Ground meat takes on the smoke fairly quick. I don't usually go to low on the temp cause I don't see the point. I usually stay around 275. Gets...
  12. johnoogatz

    whats everyone cooking for the big game

    Going to a pot luck party. Making hickory smoked Bacon wrapped meatballs with a teriyaki BBQ sauce. Easy finger food to sit on the couch with and not messy.
  13. johnoogatz

    Small Tuna Experiment on MES 30

    Hey JerC, I always thought about smoking tuna. What temperature did you smoke at for those 3 hours? Did you use charcoal with the wood or just use wood?
  14. johnoogatz

    I want to smoke sausage !!!

    Thank you for the information. Think you just changed my menu for the Super Bowl.
  15. johnoogatz

    Desperately searching for affordable brisket on Long Island...

    I hear what you are saying. Same here. I can smoke other cuts of beef in a 1/3 of the time and cost and not be worried about messing up dinner. Long Island is different than most parts of the United States. Brisket is really only big with the Jewish community during Hannukah. That is when you...
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