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For Cen-Tex. A 38.3 pound monster in the making.
Comments
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Wardster said:I actually see that as a perk to the guy's cattle business. Ideal for brisket? Maybe not, but don't overlook the other cuts where that kind of marbling is sought after!!!!Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:I'll let him off the hook:
I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his. He said about half of it was too fatty to eat but the parts that were meaty were "par excellent". This is pretty common with 100% wagyu- which is why SRF crosses them with Angus. So even though the meat was excellent, the yield was probably too low for using these on a regular basis. He did not want to say anything that was perceived as negative because he didn't want to hurt Josh's (The Ranger Cattle guy) business. I don't think it's negative to note what is known to be a common attribute of the breed. As you guys could see by the steak pics I posted on the other thread, the marbling is intense. Might be too intense for most people on an already fatty cut such as brisket or shoulder.
Anyhow- I guess you could say it was a mixed bag. The meaty parts were awesome but as a whole, it was probably too fatty for most people's preference. He probably ended up with a 20-30% yield after the initial trim and having to cut around the fatty parts
I'm going to try some of the steaks when he has some available and report back on those. I expect they are incredible based on the pics I've seen and the restaurants that take 100% of his production on them. I think that cuts like steaks might be better suited for the heavy marbling that is inherent to this breed.Thank you,DarianGalveston Texas -
It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Photo Egg said:The Cen-Tex Smoker said:I'll let him off the hook:
I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his. He said about half of it was too fatty to eat but the parts that were meaty were "par excellent". This is pretty common with 100% wagyu- which is why SRF crosses them with Angus. So even though the meat was excellent, the yield was probably too low for using these on a regular basis. He did not want to say anything that was perceived as negative because he didn't want to hurt Josh's (The Ranger Cattle guy) business. I don't think it's negative to note what is known to be a common attribute of the breed. As you guys could see by the steak pics I posted on the other thread, the marbling is intense. Might be too intense for most people on an already fatty cut such as brisket or shoulder.
Anyhow- I guess you could say it was a mixed bag. The meaty parts were awesome but as a whole, it was probably too fatty for most people's preference. He probably ended up with a 20-30% yield after the initial trim and having to cut around the fatty parts
I'm going to try some of the steaks when he has some available and report back on those. I expect they are incredible based on the pics I've seen and the restaurants that take 100% of his production on them. I think that cuts like steaks might be better suited for the heavy marbling that is inherent to this breed.
Usually they are more in the 15 lbs range and he charges $100 for them. That's roughly $6.60 per lb. Still cheap enough that I would trim it up and grind it for burgers. I pay $11 per lb for RR brand from SRF. Hell, the way that flat looked and behaved you could almost cut steaks out of the meaty parts.
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Photo Egg said:This might be off track thinking...but at the price per pound, $6, of this extremely high quality brisket I bet it would outstanding mixed and ground into burgers with some nice lean beef. Correct me if my $6 number is off. The threads were moving fast.
Usually they are more in the 15 lbs range and he charges $100 for them. That's roughly $6.60 per lb. Still cheap enough that I would trim it up and grind it for burgers. I pay $11 per lb for RR brand from SRF. Hell, the way that flat looked and behaved you could almost cut steaks out of the meaty parts.Thank you,DarianGalveston Texas -
Too fatty for a brisket cook = just right for an awesome burger grind!LBGE 2015 - Atlanta
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MelSharples said:Too fatty for a brisket cook = just right for an awesome burger grind!
______________________________________________I love lamp.. -
Brother @SGH....a man who has never shyed away from having an opinion or letting us know what he thinks about the daily topics in media, politics etc....suddenly goes dark.....dark because if he tells us how a cook goes he might hurt someone's feelings (business) but not really if he just explains it out like Cen Tex did.
say it aint so....
isn't this what's kind of wrong with the state of things today.....
kind of shocked....and half joking...but I don't think there was a reason to go dark with all the anticipation....
still top poster and very entertaining. What would brother Ronald have thought about this?
Seattle, WA -
Ronald would have done whatever his handlers told him to do - and an hour later he would have forgotten that he did it.
(If that doesn't bring him out, nothing will)XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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blind99 said:It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.
Keepin' It Weird in The ATX FBTX -
@The Cen-Tex Smoker that was a great update. Glad to hear all the detailsLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Until I see proof of @SGH it is my contention that the brisket ate him.Firing up the BGE in Covington, GA
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blind99 said:It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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The Cen-Tex Smoker said:I'll let him off the hook:
I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out...
LBGE/Maryland -
I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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blind99 said:I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:blind99 said:I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Thanks @The_Cen_Tex_Smoker for filling the void and appreciate the insights. But when you sign on and own it, it's time to front-up and take it to the finish-line. No need for a filter...just an opinion and well all know what those are worth.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Agreed. Who needs a filter?
This is something Hillary would do.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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It seems to me like there might have been more going on here than a fatty brisket. Perhaps we should let this thread die and just be happy when @sgh is back sharing his knowledge.New Orleans LA
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Flare for the dramatic? It would not be the first time.....
No love lost but it's the truth. Many fans have been left asking and waiting away in previous threads. It's almost a celebrity / fan like relationship.... Yes I know it's a silly forum ( we all get it and I'm sure play along just the same for entertainment value....I hope)
i say most of this in fun.really I doSeattle, WA -
I think @SGH photoshopped a 3.83lb. brisket on the lbge. and just moved the decimal place to the right a bit, and as proof, he showed another picture of it sitting on a spatula just before wrapping it. And it's not even April 1!
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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SkinnyV said:Flare for the dramatic? It would not be the first time.....
New Orleans LA -
"Failure to Launch"...lol!I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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"All hat and no cattle."BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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Damn hopefully he's ok. I know we all know he's pulled the disappearing act before, but this is a little different. Has anyone called him?Slumming it in Aiken, SC.
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Called him what? See what I did there....
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