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Watery veggies take forever unless you can slice them paper thin. Careful doing hot peppers too unless you have a big space. They get quite 'fragrant' and can irritate some folks eyes/sinuses.
Thanks. I've done them both ways. The thick ribs like these have such a good flavor, they don't really need all of the seasoning that brisket needs. I just like a little more bark. The fat seems to render a little better when they are sliced like this. Turns into jelly!
Thanks! Another butcher shop in downtown is also about twice the price. This shop does a tremendous volume and holds fairly good pricing. Oxtail at $8.99/lb was a bit much but it just got cold here and everybody wants oxtail soup!
Make sure you're hungry when you go. Those places are usually very good with a big selection of skewered meats. Try to avoid those delicious cheesy rolls, they cut into the space that should be occupied by meat :)
Smoked a picanha over hickory this afternoon on my WSM. Took it to 125 internal and then seared on the gasser. Had some roasted brussells sprouts on the side.
I like med. rare picanha but the wife likes hers a little more done. Scored the fat cap. Sliced with the grain and seared for 1 min on...
We have a couple out back. They help keep the squirrel population in check. When momma squirrels start popping those babies out, the owls raid the nests at night. Makes a helluva racket!
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