BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

What kinda of Shit are you Smoking Rob. Panama Red ..

 

Grilled burgers sound great. Gonna set some deer burger out to thaw.

 

I’ll take some deer burgers once I’m up there

 

I do I do!!!!!!

 

MURPH!!!! How the hell are ya Brother!?

 

I'm going to pull a deer backstrap out for tomorrow

 

So is brisket the only cut like this? I swear I thought all beef was cooked to the same temps. You know, to some degree (no pun intended). Medium is medium, and such. I would definitely think anything over 180 for a cut of beef would be well done.

Not like I doubt any of you, especially a guy with a nuclear meat injector. Or 7 meat thermometers going at once. LOL

 

Yup. Brisket you want to be "very well done" on the typical meat temperature scale lol. Definitely don't want a "medium rare" brisket. Would be really bad if you pulled it at 130ish. Probably close to inedible.

 

Are you kidding?! This is Maryland. Just like guns, only the criminals are allowed to smoke it up here.

I probably wouldn't suffer with insomnia if that was not the case.

 

Man, I am learning all kinds of things!!!!!! You put flour in burgers? And almond flour at that? I mean, I have almond flour, and coconut flour too. How does that make them cook or taste? Jeeze, I need to get out more.

 

Doing good man! How about you?

 

Ok, so if I like my meat bloody, never buy a brisket to cook it like that? But if others at the party are not fans of having to wipe the snot off the cows nose before they eat it, cook them a brisket?

This is crazy!

 

Normally, I use Italian bread crumbs, in allusion to the origin of burgers being smashed meat balls. I'm out of bread crumbs and I didn't feel like making them from scratch, so I used packaged seasoning (rosemary chicken) and almond flour (because it's similar in texture to bread crumbs).

 

Fine as wine! Hey so I suppose you are working still no? I gots to have my soft drinks to mix with ya know!

 

Correct. I love my ribeyes, NY strip, whatever at a good medium rare. But a brisket at 130 is probably going to be impossible to eat. Super chewy and just bad. But a well done brisket while being cooked to 200* will still be juicy and delicious.

 

Nice, is that a knife above your head on your liner?

 

Ahhh, ok, I thought I was doing that wrong too! LOL I mean, one look at me and it's pretty damn obvious I am not doing the eating part wrong

 

That's wild!!! Thanks!