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  1. bregent

    stupid question about beef ribs

    It can be hard to tell chuck from plate by the rib shape. These are chuck and have very wide bones - as do most of the chuck ribs I get:
  2. bregent

    This years harvest.

    Same here. I've switched to growing it indoors and having great results. These are about 6 months old and I'm harvesting about two cups per week from it:
  3. bregent

    stupid question about beef ribs

    Plate ribs are hard to find. As tx smoker suggests, look for chuck ribs. They are easier to find, less expensive and almost as big as plate ribs. I get them from Costco for about $4/lb.
  4. bregent

    A Few More Brisket Questions

    Well that probably didn't help, but the IMO the main issue is that it was in the cooker too long. Don't focus on internal temps. I've had briskets that were probe tender at 190F. Learn to go by feel and you're briskets will turn out better.
  5. bregent

    Second brisket attempt questions.

    The last few times I've smoked brisket I haven't even bothered with the temp probe. Just pull them when probe tender.
  6. bregent

    Trying a Brisket Again

    Personally, I find that large, whole briskets cook up better than small ones. I would just find one between 12-16lbs, cook it all, then vac seal and freeze the leftovers. Vac sealed brisket is a great, quick and easy meal to prepare - besides just easting it plated, you can use it for...
  7. bregent

    Increasing heat for a gas grill

    Sorry, forgot to address that. The gas flow is limited by the orifice and regulator, not the burners. Drilling out the burners will change the flame pattern, but not increase the BTU by any noticeable amount. Unfortunately, even with the sear burner on my Weber NG, I can't get a very good sear...
  8. bregent

    First time doing an equilibrium cure

    I think what he means is 24 grams of the mixed dry rub - not cure #1. At least I hope so. You're right that the amount of #1 cure is only 30% higher than recommended and is not a real problem. But the salt and sugar are 70-90% more than what most folks use so it's going to be very salty, and...
  9. bregent

    Increasing heat for a gas grill

    Even with the conversion to NG, the grill probably will never get as hot as the propane version. The Weber NG and Propane grills of the same model are rated at the same BTU. But I have the factory delivered NG version and it doesn't get as hot as fast as my friends propane version. When I...
  10. bregent

    First time doing an equilibrium cure

    He's not using that much. He's making a big batch of dry rub and dividing that based on the weight of the slap. But the base recipe (for 56 lbs) calls for too much cure, salt and sugar.
  11. bregent

    First time doing an equilibrium cure

    Dave, I was replying to the OP, not to you -we both replied at the same time. Your numbers look fine, the OP's are out of whack.
  12. bregent

    First time doing an equilibrium cure

    Wow, that's way too complicated and the numbers don't add up. Way too much salt and more #1 cure than needed. Just use a cure calculator like http://diggingdogfarm.com/page2.html.
  13. bregent

    good first sausage stuffer?

    I've got a horizontal Hakka #7 that I like a lot. There are pros and cons to horizontal vs vertical to consider: Horizontal Pros Low center of gravity means I don't need to clamp the stuffer down to the table. I find it easier to store Meat pushes straight through and doesn't need to make a 90...
  14. bregent

    First Tri-Tip!!!

    It certainly does. You just need to change the cut as the grain changes. I usually take it to 110-115 before searing to ensure it doesn't overcook - but yours looks fine. Montreal steak seasoning has plenty of salt and pepper so that's all I season it with.
  15. bregent

    Deli Meat slicer Question

    > The best way to cook bacon is in the OVEN on a rimmed cookie sheet! In the pellet grill on a frogmat works pretty good too.
  16. bregent

    Deli Meat slicer Question

    I cut the bellies to a size that will specifically fit in my slicer. I prefer the somewhat shorter pieces cause I can fit more in a 10" frying pan. Some of the advantages of the home slicers are that they are inexpensive, are lightweight and much easier to clean than commercial units. The...
  17. bregent

    Camp Chef Woodwind with side Sear Box

    You choose either 20# or 40# bags - it's not "bulk". The #40 bags are slightly less expensive per pound than the #20's.
  18. bregent

    Need help on first full packer brisket.

    I've split the flat and point and haven't noticed any issue with the flat drying out. I think the key is to leave the fat that separates the two pieces on the flat side, so it stays protected. Most folks I know don't separate, but if you are going to make burnt ends out of the whole point, you...
  19. bregent

    Camp Chef Woodwind with side Sear Box

    Ouch, that's really expensive. That's $1.35/lb. I pay about $0.42/lb delivered to California. It would probably cost you about $.035/lb. 500lbs is only 13 #40 bags - takes up much less room than you might think. I store it all on one shelf of a gorilla rack in my garage.
  20. bregent

    Camp Chef Woodwind with side Sear Box

    You should be able to get LJ at a good price in MN with a group buy from bbqpelletsonline.com. You need to buy 500# as part of a group that is purchasing a ton or more. They locate others in your area to go in with you, and deliver to a terminal. Terminals in MN are Blaine, MN 10029 Naples...
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