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Old 11-24-2021, 06:43 PM   #201
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Smoked and steamed oysters fresh from the boat. Build a nice fire in the outdoor pit. Place a steel plate on top of the fire. Cover the oysters with a wet burlap bag and let the steam open up the shells. Beer and saltine crackers with cocktail sauce and butter. I'll boil some peanuts to satisfy the doubters.
I smoked some oysters in the half shell (that I shucked myself obviously). I thought they came out very nice. I put some sauce on the oyster and then smoked for a while until they became somewhat firm.

DH wasn't as crazy about them. He prefers our grilled oysters which we do - first grill whole, remove top shell shortly before they open, then add a sauce and let then cook a wee bit longer.

One of these days I'm going to do oysters Rockefeller probably on the grill.
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Old 11-24-2021, 09:31 PM   #202
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With the recent increase in meat prices, we pretty much avoid beef on the grill and in the smoker. As much as I'd like to smoke a brisket or rib roast, they're off our diet.

I did pick up a Butterball brand whole turkey today at Aldi's for $.85 a lb. I figure we can get many meals out of it. I seldom smoke turkey, but it should be good.

I've been holding back a big Boston Butt, and may put it on a new Masterbuilt gravity smoker on Saturday.

Despite living in good barbeque country, I seldom get any great Q since pork's been bred to be the new white meat--too lean. It's nice that our grocery stores carry high quality barbeque rubs and sauces that making grill/smoker cooking so easy.
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Old 11-24-2021, 11:30 PM   #203
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You should be able to find a meat market that sells heritage breeds of pork raised by local farmers. We have such a place in central GA. World of difference.
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Old 11-25-2021, 12:51 AM   #204
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You should be able to find a meat market that sells heritage breeds of pork raised by local farmers. We have such a place in central GA. World of difference.
Our county is a huge agricultural city with very large farms and cotton gins within the city limits. It's nothing to see 400 hp tractors, combines and cotton pickers in city traffic. But it's not a place with any appreciable amounts of pigs.

And if you find a farm custom raising beef, he'll be getting $12.50 a pound for steaks and a small fortune for a whole black angus steer. We have few meat processors around.
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Old 11-25-2021, 06:55 AM   #205
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Prepped the ribeye roast last night and looking forward to grill/smoking it later today! Turkey gets old after a while and we've been mixing it up for the last few years...

Cheers
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Old 11-25-2021, 09:39 AM   #206
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Sounds great! Photos please!
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Old 11-25-2021, 04:23 PM   #207
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Had some fun today for our T-day meal.
Costco had a special on a seven pound turducken roast (sausage-stuffed and bacon-wrapped).

Cooked it in the BGE and it came out wonderfully well.
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Old 11-25-2021, 04:53 PM   #208
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Wow!
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Old 11-25-2021, 04:54 PM   #209
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Wow!
Double wow.
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Old 11-25-2021, 06:54 PM   #210
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Sounds great! Photos please!
Was pretty yummy!IMG_20211125_175550264.jpg
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Old 11-25-2021, 07:03 PM   #211
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Had some fun today for our T-day meal.
Costco had a special on a seven pound turducken roast (sausage-stuffed and bacon-wrapped).

Cooked it in the BGE and it came out wonderfully well.
Looks delicious! Did you buy from Costco store or from online? It looks like Costco has it online although the manufacturer's site said it is out of stock.
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Old 11-25-2021, 07:41 PM   #212
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Was pretty yummy!Attachment 40998
Looks delicious! Great color inside.
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Old 11-26-2021, 06:06 AM   #213
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Looks delicious! Did you buy from Costco store or from online? It looks like Costco has it online although the manufacturer's site said it is out of stock.
Yes, it was online only. It was in one of the Costco mail flyers last month.
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Old Yesterday, 09:24 AM   #214
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DGF's daughter cleaned out the freezer and gave me a Buffalo brisket.
Wet rubbed with worstershire, salt, pepper, and coriander and smoked over mesquite and charcoal.
Still tough after 6 hours + 3 hours wrapped in a cooler. Flavor was like a mix of beef and venison. Definitely not worth the extra price. Beef is much better.
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Old Yesterday, 09:38 AM   #215
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6 hours is pretty short for a brisket. Was it very small?
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Old Yesterday, 09:43 AM   #216
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Since it's just the young wife and me, I only ever smoke a small brisket. You would think it would take less time, but in my experience it takes as much time as a big one. Pretty much from breakfast until dinner, at least. And even then, I usually get out my deli slicer to cut it really thin.
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Old Yesterday, 10:05 AM   #217
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Since it's just the young wife and me, I only ever smoke a small brisket.
Just the two of us here, but when I get a large brisket I normally separate it. Most of the flat gets turned into pastrami, while the point and the rest of the flat are cooked brisket style. Works great for us.
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Old Yesterday, 10:08 AM   #218
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I’ll have to try pastrami one of these days. I have plenty of curing experience from my bacon.

Canadian bacon first though.
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Old Yesterday, 10:09 AM   #219
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DGF's daughter cleaned out the freezer and gave me a Buffalo brisket.
Wet rubbed with worstershire, salt, pepper, and coriander and smoked over mesquite and charcoal.
Still tough after 6 hours + 3 hours wrapped in a cooler. Flavor was like a mix of beef and venison. Definitely not worth the extra price. Beef is much better.
Wow. We eat a lot of bison, and that brisket must have cost a pretty penny. Bison doesn’t have much fat, so that may have affected the taste (and cooking time).
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Old Yesterday, 10:12 AM   #220
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I’ll have to try pastrami one of these days.
You really can't go wrong with this method:

https://amazingribs.com/tested-recip...e-katzs-recipe
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