Oh Brisket Gods, I pray to thee. Bless me with your wisdom and mercy.

cazzy

AR_Pork_Producer said:

I'm sure there will be a long line at SGH's tent.

Nah....this is Salado.   There will be 20 people surrounding his table and they will just eat with their hands right off the cutting board!   

JohnInCarolina

cazzy said:

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AR_Pork_Producer said:

I'm sure there will be a long line at SGH's tent.

Nah....this is Salado.   There will be 20 people surrounding his table and they will just eat with their hands right off the cutting board!   

20 people!  This really might come to blows...

SkinnyV

I known its early but standing by sir!

The Cen-Tex Smoker

cazzy said:

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AR_Pork_Producer said:

I'm sure there will be a long line at SGH's tent.

Nah....this is Salado.   There will be 20 people surrounding his table and they will just eat with their hands right off the cutting board!   

These are for the after party. There are no tents. Only copious amounts of booze and food and people grabbing small bites from cutting boards and tables. It's chaos. Glorious chaos

 

tarheelmatt

pescadorzih said:

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DMW said:

pescadorzih said:

@DMW, are you driving or flying down?

Flying.

Have fun. Maybe I'll try to make it next year.

Better try now, @SGH is in his 90's now and doesn't have much longer.  

SGH

tarheelmatt said:

Better try now, @SGH is in his 90's now and doesn't have much longer.  

Not to worry. Im going to live forever brother  

henapple

cazzy said:

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SGH said:

Durangler said:

You'll knock it outta the park 

I have a master plan. I'm going to let @DMW cook the briskets, @nolaegghead cook the prime rib and @travisstrick cook the oysters. I'm going to try to get Uncle Apple aka @henapple to cook the hogs head. All I will have to do is sit back and enjoy the ride!! 

This is your first trip to Salado so Herr Mickey will forgive your overstepping.  Henapple belongs to Mickey during the fest.  After he's done putting together all the eggs, he has to set up all the tables, prep Mickey's cook and light his egg.  If time permits, he let's Tony cook some MPD's before he makes him load up all the demo eggs for their ride home.

Oh, don't think you can have him after the fest either.  He's responsible for filling up all drinks and serving food.  After which, he has to wash Mickey's truck and golf cart.  Then he has to condition the cushions so they are more gentle on Mickey's balls.

Hey mangina .... at least I'll be there. 

Mickey

SGH said:

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cazzy said:

SGH said:

blind99 said:

oh man.  are you egging them or are they going on one of the big stickburners?

They both wil be cooked on a large BGE.

Great to hear!  

You starting the night before?  I hope.  

I am doing one the night before and one at the after party. Will be doing oysters from take off to touch down. Going to do the hog head at Mickeys discretion. 

I will have 4 Larges at the Inn on the Creek (where the Pre & Post parties are) set up by Noon Friday and will stay there. We are ready for you my friend. Oh, I have no discretion 

tarheelmatt

Did you end up cooking these beauties or freezing them? 

SGH

tarheelmatt said:

Did you end up cooking these beauties or freezing them? 

I did not refreeze them as the were pretty thawed out. Starting today I'm going to start cooking them one at a time on unit #1 until they are gone. If I use unit #1 I can leave them unattended for over 12 hours at a time if the need arises due to work. Just going to lock the temp in at 225 degrees and let them run. Nothing fancy, just low heat and time.

DMW

I'm in Memphis currently. Maybe I should delay my flight home a day or so and rent a car. I could head over this afternoon after my last meeting...

cazzy

SGH said:

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tarheelmatt said:

Did you end up cooking these beauties or freezing them? 

I did not refreeze them as the were pretty thawed out. Starting today I'm going to start cooking them one at a time on unit #1 until they are gone. If I use unit #1 I can leave them unattended for over 12 hours at a time if the need arises due to work. Just going to lock the temp in at 225 degrees and let them run. Nothing fancy, just low heat and time.

What is unit #1?  Pitmaker Vault?

SGH

cazzy said:

What is unit #1?  Pitmaker Vault?

Yes sir. I'm using the Vault so I can be away for extended periods of time. I'm on a split shift right now, working 12:00pm-12:00am. The Vault cooks much like the BGE, just on a much larger scale. It will hold 250 degrees and lower for well in excess of 24 hours with no attention. If the temp happens to rise while I'm at work, my wife can merely open the door and pour 1 gallon of water in the pan and temp will automatically drop back to 225 degrees without any other attention. That gives me a huge safety margin. I hate to do it this way, but this work crap is really interfering with my cooking plans. I'm hoping to get to do at least one on unit #7, but it's not looking good. 

SGH

Caz, here is the first Waygu Gold going in fat cap up and point to the back. I'm using a 3 way mix of water oak, pecan and cherry. Very heavy on the water oak.Went ahead and loaded when the Vault hit 200 degrees. I will slowly walk the temp up to 225 over the next hour.t 

Ozzie_Isaac

Work gets in the way of a lot my friend.  Hopefully things calm down so you can get back to what is important .... family, friends, and smoked meat.

tarheelmatt

So what exactly will you be doing with four briskets?  That's a lot of meat!  

Oh, wait, I forgot who I am talking with here....  

SGH

tarheelmatt said:

So what exactly will you be doing with four briskets?  That's a lot of meat!  

Oh, wait, I forgot who I am talking with here....  

I actually have 6. 3 Gold Grade Waygu and 3 Akaushi. The one cooking now, we will eat. I will cook a Akaushi in a couple of days and eat it as well. Going to call brother Nola and see does he wants to come pick one of each up and take home for his family.  The other 2 may go to brother Grim if he wants them. Brother Grim lives just down the road and Nola can be here in just a cats whisker over a hour. Also have a Waygu Prime rib. I would rather give them to friends than let them ruin. I was going to give it all away at Saldo any how. 

nolaegghead

@SGH - You don't have to twist my arm.  Just let me know when and I'm jumping in my car.

SGH

nolaegghead said:

@SGH - You don't have to twist my arm.  Just let me know when and I'm jumping in my car.

I may can meet you real close Thursday. We are moving the barge to New Orleans for final ballast and heeling testing in swift water. We will be just outside the mouth of the Mississippi River. That's right around the corner from you. 

Foghorn

So, this is how high quality brisket deals go down...

The Cen-Tex Smoker

nolaegghead said:

@SGH - You don't have to twist my arm.  Just let me know when and I'm jumping in my car.

I'll race you...

Guess I'd better leave now and pray you are at work today

The Cen-Tex Smoker

SGH said:

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nolaegghead said:

@SGH - You don't have to twist my arm.  Just let me know when and I'm jumping in my car.

I may can meet you real close Thursday. We are moving the barge to New Orleans for final ballast and heeling testing in swift water. We will be just outside the mouth of the Mississippi River. That's right around the corner from you. 

If you deliver NOLA $400 worth of meat from a barge, i will have then seen it all

SGH

The Cen-Tex Smoker said:

If you deliver NOLA $400 worth of meat from a barge, i will have then seen it all

That would be cool no doubt. I will be staying in NO while the barge is over there before heading to Ingleside Texas for spooling operations. How close are you to Ingleside?

nolaegghead

I'll win the race

Scottie, Venice is farther from me than you are outside Biloxi.   Anyway, let me know, ain't no bad reason to throw a party and I'm always game, especially when there's an exotic piece of meat cooked by one of the finest in the South. 

Walt2015

@DMW eat anywhere good in memphis?

tarheelmatt

I feel like this is illegal or something... Like I witnessed a drug deal go down.. 

DoubleEgger

tarheelmatt said:

I feel like this is illegal or something... Like I witnessed a drug deal go down.. 

@tarheelmatt that's exactly what you saw. Waygu Gold sounds like some of Colorado's finest 

DMW

Walt2015 said:

@DMW eat anywhere good in memphis?

Got in after 8 pm last night. Met up for drinks with colleagues at Flying Saucer. They have like 150 beers on tap.

Had lunch today at The Majestic. Had items from their St. Patrick's Day menu. Potato bacon soup and a corned beef pastrami on rye sandwich. Hit the spot. Now on my flight heading back. Ready to keep my feet on the ground for a few days.

The Cen-Tex Smoker

SGH said:

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The Cen-Tex Smoker said:

If you deliver NOLA $400 worth of meat from a barge, i will have then seen it all

That would be cool no doubt. I will be staying in NO while the barge is over there before heading to Ingleside Texas for spooling operations. How close are you to Ingleside?

4 hrs for me. Might be worth it...

nolaegghead

@DMW - yum.   Pastrami and rye - you're speaking my language!  I totally forgot about St. Pat's day.   I'll make my 'puter wallpaper green....wait, it already is.