I like my butt rubbed and my pork pulled.
Member since 2009
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Got a chub... and rubbed it.
UncleFred
Posts: 458
but you're gonna have to use your imagination, because I did it a while back and was too busy at the time to take pictures.
We have a Costco "Business Center" in town (They are a step or two above a regular Costco and a step or two below Restaurant Depot in selection *pictures below*). Anyway, I was there this morning and was reminded of something I did a while back that I thought I'd share here.
They sell 3 lb chubs of Jimmy Dean sausage... so I got one.
I surgically sliced off the wrapper, and liberally rubbed it all over with my favorite rub (while humming a Billy Squier tune) then grilled it (indirect with applewood smoke as I remember).
While waiting for it to grill, I baked up a couple of tubes of Pillsbury Grands buttermilk biscuits.
When it was done I sliced the chub into 1/2 inch rounds, placed a round and a bit of cheese on each biscuit, wrapped them individually and froze them.
Then on cold mornings when I'm running late, or truth be told, just about any morning, I take one out of the freezer, pop it into the microwave for 90 seconds or so and have a hot, smokey sausage biscuit that reminds me good grillin' from the Egg. MUCH better than a fast food or store bought breakfast sandwich.
Some pictures from the Costco Business Center.
Meat display case:
Choice grade whole brisket @ 3.80/lb
and 40 lb. bags of Mesquite lump for $13.99
We have a Costco "Business Center" in town (They are a step or two above a regular Costco and a step or two below Restaurant Depot in selection *pictures below*). Anyway, I was there this morning and was reminded of something I did a while back that I thought I'd share here.
They sell 3 lb chubs of Jimmy Dean sausage... so I got one.
I surgically sliced off the wrapper, and liberally rubbed it all over with my favorite rub (while humming a Billy Squier tune) then grilled it (indirect with applewood smoke as I remember).
While waiting for it to grill, I baked up a couple of tubes of Pillsbury Grands buttermilk biscuits.
When it was done I sliced the chub into 1/2 inch rounds, placed a round and a bit of cheese on each biscuit, wrapped them individually and froze them.
Then on cold mornings when I'm running late, or truth be told, just about any morning, I take one out of the freezer, pop it into the microwave for 90 seconds or so and have a hot, smokey sausage biscuit that reminds me good grillin' from the Egg. MUCH better than a fast food or store bought breakfast sandwich.
Some pictures from the Costco Business Center.
Meat display case:
Choice grade whole brisket @ 3.80/lb
and 40 lb. bags of Mesquite lump for $13.99
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
Comments
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Must be nice to live in old Price Club territory or up near Issaquah, WA.
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The cook never happened [-X
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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Dem imaginary sammichs sure did taste good though... If it didn't happen does that mean that they have no calories??FlashkaBob said:The cook never happened [-X
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
Imaginary or not, this sounds awesome. I've always wanted to see the Costco promised land and go to the Business ones as well as Costco Home.
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No pictures of your chub rub? How disappointing.
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If you'd did rub your chub. I think a great song to go with that is " I Feel Good"
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Or " let's Twist Again"
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Or. "Just Beat it "
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@UncleFred, what do you individually wrap them in?
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
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It must have been a dream. When you woke up, was your pillow missing? =P~UncleFred said:
Dem imaginary sammichs sure did taste good though... If it didn't happen does that mean that they have no calories??FlashkaBob said:The cook never happened [-X
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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That is a great idea on the home-made frozen sausage biscuits.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Obviously you aren't a Billy Squier fan. www.youtube.com/watch?v=69fPof-ZTnUUrbanForestTurnings said:If you'd did rub your chub. I think a great song to go with that is " I Feel Good" or... or...
=D>San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
I always double wrap to prevent frost. First with saran wrap then with aluminum foil.anton said:@UncleFred, what do you individually wrap them in?
I remove the foil (obviously) before popping them into the microwave but leave the saran wrap on to retain moisture and "steam" it a bit.
Jury is still out about having the cheese on the frozen biscuit or adding it after its microwaved.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
I'm in WA never seen brisket in Costco or at those pricesSeattle, WA
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UncleFred said:
I always double wrap to prevent frost. First with saran wrap then with aluminum foil.anton said:@UncleFred, what do you individually wrap them in?
I remove the foil (obviously) before popping them into the microwave but leave the saran wrap on to retain moisture and "steam" it a bit.
Jury is still out about having the cheese on the frozen biscuit or adding it after its microwaved.
You double wrap your chub? I think you better post something on my v.d ThrowDown -
Great idea..how long at what and to temp.?
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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I did it like I generally do a meatloaf... probably between 250-325AUCE said:Great idea..how long at what and to temp.?
depending on factors like how much smokiness I want and how much time I
have.
But Egg temp is not the driving force, it's the internal
temp. A wide range if egg temp will "work" so long as the heat of the
meat is where you need it to be.
...and like meatloaf, I pulled it between 160-165San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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