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  1. fxsales1959

    Now I've seen it all!

    I also laughed at the commercials for Giddy up. I'm sure plenty were sold for giving as gifts. https://www.amazon.com/product-reviews/B0DX7FZ3Q8/ref=acr_dpx_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=all_reviews#reviews-filter-bar...
  2. fxsales1959

    BRISKET FLAT, MY WAY

    book marked
  3. fxsales1959

    Gas Prices???

    $2.93 this morning for Marathon top tier. Sh*t gas a little cheaper.
  4. fxsales1959

    Holiday brisket burnt ends.

    asposted erlier Publix had whole choice briskets for $3.99/lb went in and they presented me with a 5lb model. The ad stated cut and wrapped at no charge. Took a chance and asked the butcher to separate. the point and flat. I was fairly happy with the presented meat after separation though some...
  5. fxsales1959

    $3.99/b whole brisket at Publix

    ready for the weekend. point will be burnt ends and the flat will be mostly hamburger. I wouldn' smoke a whole flat unless it was for a crowd. $53.00 all in.
  6. fxsales1959

    Thermoworks Thermo pop 2

    will be using it on a brisket point this weekend for bunt ends.
  7. fxsales1959

    Thermoworks Thermo pop 2

    from:the google gods.: The main differences between the ThermoPop and ThermoPop 2 are in display, accuracy, speed, and waterproofing. The ThermoPop 2 has a larger, auto-rotating display that's easier to read, is more accurate (±1°F vs. ±2°F), and has faster temperature readings (2-3 seconds vs...
  8. fxsales1959

    Thermoworks Thermo pop 2

    I honestly don't know. this one was gifted to me as part of a throwdown thingy.
  9. fxsales1959

    $3.99/b whole brisket at Publix

    I talked to Dennis the meat cutter and explained i wanted the point and flat separated and wrapped separately. I have to see how that works out. he said it would be ready in the morning. I was there at 7:10 AM just after opening. he was still prepping stuff in the cutting room for whatever. he...
  10. fxsales1959

    Tenderloin ideas?

    as much as I hate to admit it. when pork tenderloins go on sale, I inject with Tony's garlic and herb. Stick in pellet pooper @225, the baste with BBQsauce when almost done. I also add about a 1/2 tube of apple/hickory pellets
  11. fxsales1959

    This season's peppers

    wish I could grow those down here in S Florida. what the iguanas don't eat, summer heat/sun scorches,
  12. fxsales1959

    Pellet grill temperature disparity

    typical with most. I use a 4 probe @Inkbird to monitor grid temp and meat with other two or three
  13. fxsales1959

    $3.99/b whole brisket at Publix

    Publix, Whole brisket $3.99/lb Had the dude pull me one. Pretty large fat cap under flat, but they are separating flat/point and wrapping separately. Burnt ends with point and some 80/20 brisket burgers with the flat. $53.00 all in. Check your sale paper because they differ regionally.
  14. fxsales1959

    .99 LB butts / Winn Dixie Fri - Mon

    down here it's whole picnic shoulder for $.69/lb
  15. fxsales1959

    Thermoworks Thermo pop 2

    Thank you Brian. @ThermoWorks Thermo pop 2 arrived today.
  16. fxsales1959

    Freaking enablers

    the force is strong, but would drop a Benjamin with a vortex and a new grate as to not ruin stock hinged grate.
  17. fxsales1959

    Winn Dixie beef sale

    I know this is old. W/D is $5.99 this week. been surfing for recipes/styles. I got a top sirloin something or'nother last week, and it was very good for a weeknight smoke and slice. always looking for budget red meat for suppers.
  18. fxsales1959

    Man cave!

    Sweet!. I'd gladly forego my back yard in ground pool for even a smaller space like that. Pools suck, I don't use it and it costs two arms and a leg for maintenance.
  19. fxsales1959

    pork belly question(s)

    Hey Y'all for at least the last 5 years or so I have been buying skin-on pork belly slabs. typically about a foot square. been paying about $3.99/lb. I then process in bags with Prague #1 by the book, to cure for bacon. smoke,and refrigerate. Before I hit the slicer for bacon, I "square up"...
  20. fxsales1959

    Pastrami newbie.. Cold or hot smoke.

    I'm too old and impatient to try and cure my own but have had spectacular results (IMHO) with the packaged corn beef brisket from the store. I give it an overnight bath. make up a special pastrami rub, then on the kettle indirect with temps around 260. I take it to 200 IT, but some on the...
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