The big Christmas Smoke | Page 2 | FerrariChat

The big Christmas Smoke

Discussion in 'Drink, Smoke, and Fine Dining' started by SCFerrari, Dec 6, 2020.

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  1. SCFerrari

    SCFerrari F1 Rookie
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  2. SCFerrari

    SCFerrari F1 Rookie
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    Conversely, the yield I'm getting is slightly less than 50% the precooked weight. A big part of that is that I really take the time to take the fat out of the meat and only process the good stuff. Said another way, we processed 225 pounds tonight finished product from 500 pounds purchased weight. Crazy, right? Maybe it's my age but I can't stand a ton of excess fat anymore.. it tastes good going down but 4 hours later I'm rolling in bed and can't sleep, etc. This BBQ is the cleanest and best tasting I've personally had for that reason.
     
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  3. PureEuroM3

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  4. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    Agree with that.

    That meat mountain is glorious!
     
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  5. tomc

    tomc Two Time F1 World Champ

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    Hi...I'm the same way as I've gotten older. Love those smoky, fatty moist bits with a little char on them. But, a few hours later. Agita!

    Do you trim the fat from your briskets before putting them into the smoker?

    Again, thanks for taking us along for the ride. My wife and I are very much enjoying your adventures in smoking!

    T
     
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  6. SCFerrari

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  7. NbyNW

    NbyNW F1 Rookie
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    ^ Hard to describe this!

    If I send the cooler back can I get more wings when you get some free time? Those were the best I’ve had. Every time I see wings at my local shop I pass... they’ll be a disappointment.
     
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  8. Jdubbya

    Jdubbya The $10 Trillion Man
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    That's what she....oh wait, wrong thread. :D

    That is amazing to see that much all done at once. It looks tasty too!!
     
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  9. PureEuroM3

    PureEuroM3 F1 Veteran
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    I'm surprised they didn't close this thread for posting adult content.
     
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  10. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    Everyone is just happy to be standing in a true man's kitchen.

    Tim Taylor would be very happy. :D
     
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  11. SCFerrari

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    Buffalo chopper and assembly line .
     

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  12. SCFerrari

    SCFerrari F1 Rookie
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    [QUOTE
    Do you trim the fat from your briskets before putting them into the smoker?

    T[/QUOTE]

    yes we trim some of it off - I’d guess around a pound or maybe a little less -
     
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  13. arizonaitalian

    arizonaitalian F1 World Champ
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    wow. How do you keep doing this to me? (making the word "wow" seem incredibly understated).

    That bark on those hunks of beef! I cannot imagine how great that room smells.

    Thanks for sharing, this is not something any of us thought we would ever see, very cool!

    For those of you reading here that are not silver subscribed. Do it now, pour a glass of your favorite, sit in a comfy chair, and read the thread on @SCFerrari 's house "additions"...
     
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  14. Alpintourer

    Alpintourer F1 Rookie
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    To quote "Smokey" Robinson...
    "I second that emotion!"
     
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  15. Jdubbya

    Jdubbya The $10 Trillion Man
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    Looks tasty for sure!! I like my brisket sliced but I'd take a plate of this any day. How are you planning on distributing all of this food?
     
  16. SCFerrari

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  17. SCFerrari

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  18. SCFerrari

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    Thanks ! We have done sliced in the past but this new approach of chopped mix with pork as a blend is pretty special and so far has been a crowd pleaser !

    We delivered the first half today and the second half will be next week.
     
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  19. Steve00

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    Simply awesome
    Thanks for sharing.
     
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  20. ronfrohock

    ronfrohock F1 Rookie
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    Rob,
    Those pictures look familiar. I remember sitting there and enjoying the BBQ that you prepared for your entire company.

    I have to say, your kitchen would be my “happy place”.



    Sent from my iPad using FerrariChat.com mobile app
     
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  21. SCFerrari

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  22. Alpintourer

    Alpintourer F1 Rookie
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    Whose briskets these are I think I know.

    His smokehouse is in the kitchen though;

    He will not see the megabytes,

    As I watch this thread fill up with likes.



    My little wife must think it queer

    That I constantly check this thread so dear

    Between the cars and P & R

    The longest evening of the year.



    He gives the rub on the butts a shake

    As I ask if there is some mistake.

    Mixing two meats, is that allowed?

    And grinding into a downy flake.



    This meat is lovely, dark and deep,

    But there are promises of meals to keep,

    And hours to go at 225º,

    And hours to go at 225º.
     
  23. NbyNW

    NbyNW F1 Rookie
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    Nice. Just read the other version yesterday.
     

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