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Yeah, that place is great. I haven't been there in a while though, but would typically stop in when I was doing some projects up in college station on the way home.
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Gravy's Cooking Thread
- Thread starter chaos
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I just do the marinade thing for the cheaper stuff when it's on sale, but HEB will have decent prime or American wagyu sirloin that's not bad, but I'm not paying the current prices for it. But when the prices used to be affordable, I'd get that stuff all the time because my wife likes sirloin when I grill it, and those always turned out really good.
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Yeah things like flank, flat iron, and even stupid skirt steak are ridiculously expensive compared to what they used to be. I mean I remember what skirt was dirt cheap because it was a trash cut and people typically just used it here in Texas for fajitas, I need it now it's one of my favorite cuts just because of the flavor, damn price is ridiculous now.
I know oxtails are even crazier, not something I ever buy but I've seen some cooking channel stuff for various restaurants and things from Ford's talking about the exorbitant cost of it.
Lanx
<Prior Amod>
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last week i did my last brisket w/ my old setup, the vertical smoker was fine, but the bottom was rusting out, i was barely able to bring it to stall (190), i was using the chef temp blower, temp gauge and probes.
i got a porcelin lined smoker, so hopefully it'll perform as good as a smoky mountain, i'm burning it in now using up my old b&b coals and i'll be trying this
i've seen good reviews on this fogo stuff over b&b
and pecan
i've only been using hickory cuz tennessee, but lets just do a total change up
the oxtails i use in a tomato bone broth soup
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The charcoal is supposed to be pretty good apparently.last week i did my last brisket w/ my old setup, the vertical smoker was fine, but the bottom was rusting out, i was barely able to bring it to stall (190), i was using the chef temp blower, temp gauge and probes.
i got a porcelin lined smoker, so hopefully it'll perform as good as a smoky mountain, i'm burning it in now using up my old b&b coals and i'll be trying this
i've seen good reviews on this fogo stuff over b&b
and pecan
i've only been using hickory cuz tennessee, but lets just do a total change up
the oxtails i use in a tomato bone broth soup
I still haven't cooked the brisket I got from Kroger. Probably going to try to do it for 4th of July as long as we don't get a bunch of rain, what happened that week I had planned on cooking it.
Lanx
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is your grill also your smoker? maybe you want to smoke it the day b4 and just hold it at 150 in the oven/cooler
Khane
Got something right about marriage
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I used to be able to get Ox tail for $2.99/lb in ~2020 and it was very easy to find. It's now $13.99/lb if I can even find it, and usually its the smallest pieces that are essentially all bone and almost no meat.
Which sucks because it's one of the tastiest parts of a cow.
Which sucks because it's one of the tastiest parts of a cow.
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Furry
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One of the tastiest parts of the cow? I will eat me some oxtail np, but I’ll take prime rib or tenderloin any day over it…. I can think of other cuts I like more, but even fourth stomach is better. I had some fucking epic Lampredotto in Italy that blew my mind with how amazing it was.
This shit was so tender it was like eating pulled beef. I’m gonna have to experiment.
This shit was so tender it was like eating pulled beef. I’m gonna have to experiment.
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It's a Weber kettle, but I got a slow and sear. I've smoked corned beef brisket and turned it into pastrami, and done ribs and all kinds of other stuff. Also have a chart griller acorn, but I don't ever really use it much. I had gone on clearance for like $100 from Walmart, but I don't have the heat deflection plate, which I find to be kind of necessary at least on those Green egg type deals.
BrutulTM
Good, bad, I'm the guy with the gun.
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Oxtail is like tri-tip. There's only a couple of pounds of it on each cow. It was cheap when nobody wanted it, but if it gets trendy, it's going to get pricey quick because the supply is inherently limited. Flank/skirt steak too for that matter.
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Lanx
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im just laying out if your gonna grill on the 4th along with a brisket, thees no real estate for other foods, you can start your brisket ealier like on the 3rd evening and by like 2am it should reach 200-205 and you can just put it in your holding cooler, or oven at 150 for 10hours
or you can start in the morning and try the 6hr brisket i wanted to try
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Gavinmad
Mr. Poopybutthole
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it kills me that my constant procrastination cost me my only reasonable opportunity to make a beef stock entirely from oxtail.
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I wasn't going to grill anything else just do the brisket by itself. I might throw a link of sausage or two on there if there's a sale but stupid HEB in chapel Hill sausages like $7 now for a fucking link, and I used up all the stuff I had in the Deep freeze already back when I bought it at a reasonable price. It's basically doubled, and it pisses me off, because I need time I grilled we always had sausage I can pull from the freezer and throw some on just to have as an accompaniment to anything whether it be chicken or whatever.
I'm hoping Boston butts will be on sale for the holiday so I can stock up and make some porchettas. Last time I just prepped them, cryovac and toss them in the freezer, and when I wanted one they were excellent and because they had all the seasonings for so long they were really flavorful and well brined. Then I can bust out the rotisserie for one soon.