Pull Pork Hawaiian Bun Sliders With Double Baked Potato 😅
8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper
This video is probably going to make some people lose their shit. But before you freak out, read this post.
This is how I trim brisket for competitions.
I can predict the comments now:
-why are you wasting all that meat?
-why are you trimming all the fat?
-you obviously can’t grill.
Let me explain. When you cook in a BBQ competition, you are required to turn turn in 6 pieces of brisket. You want to make sure that those are the most amazing pieces from the 20-lb. cut.
Judges expect uniform slices of flat. Each piece should have a nice bark and be mostly meat with very minimal fat. You will get docked points if you leave a thick fat cap on the bottom or in the center.
To ensure your final product meets these standards, it’s best to control the meat up front.
Here are my key steps (save this post by clicking on the bookmark) -trip off the side edges.
-separate the flat from the point.
-when you do this step, be careful not to cut into the flat. You can trim away any excess point later.
-figure out which way the grain is running.
-Trim the flat down to a uniform width. The box is 9” so go for 8.5” or so.
-trim off the less even pieces at the ends.
-remove any stray fat pieces or sliver skin on top.
-flip it over, and trim the fat down to about 1/4” thickness.
The point is what you’ll use for burnt ends. It’s also best to trim it so it’s even. -remove the excess deckle and fat on top.
-remove the excess meat on the top.
-trim off the flabby sides and ends.
-trim the fat on the bottom so it’s 1/4” thick.
Finish both off by trimming the edges with scissors. This will help prevent your smoked meat from splintering when you slice it.
It’s scary to trim away this much meat, especially if you buy a pricey brisket, but it’s worth it for a solid competition turn in. And none of the meat goes to waste. Melt the fat down into tallow, and grind the meat into burgers and sausage.
Around the ranch we eat to fuel our pioneering spirit, as well as for enjoyment. We had some fun with our Sirloins at lunch today. Smoked on our Traeger at 225F and seared over open flame in the cast iron, these steaks were enough to have the whole ranch stop for a lunch break.
Available individually or as part of our ever popular Steak Lover's Box, these big cuts deliver big flavor. All first-time orders receive one pound of our Ground Beef free. Order today!
It's a sausage party over here. Made by hand every step of the way - grinding the meat, blending the seasonings, getting it all in the casing. #cloveandhoof
2 381 hour ago
Are you dining with a group tonight? Let us suggest the 'SMITH crafted charcuterie.' With the option to feed groups of 3 or 5 people, this #craft board offers house-made crackers, a variety of pickled vegetables, and a wide selection of specialty meats.
The board pictured features Genoa salami, duck rillettes, and Serrano ham to name a few, though the selection changes periodically to keep you on your toes. 😉👌
DESLIZA... Algunos amigos que nos dejan su cariño para que otros sepan que en el Granero lo que hacemos lo hacemos con pasión, amor y profesionalismo. Dedicamos todos nuestro tiempo a complacer genuinamente a quienes nos visitan. Sabemos que no siempre es posible pero intentamos cumplir nuestro mayor reto.
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"Não existe carne de segunda quando o animal é de primeira". Essa frase do saudoso Marcos Bassi é a minha preferida quando o assunto é carne de qualidade.
Separamos nesse post alguns cortes do dianteiro relativamente novos e de qualidade surpreendente.
🥩 Short Rib e Denver Steak - são cortes retirados do nosso famoso Acém.
🥩 Shoulder e Flat Iron - saem da Raquete (ombro do animal).
🥩 Picanha do Dianteiro - é retirada do miolo da Paleta.
🥩 Assado de Tira - corte transversal da costela.
🔥 Quer aprender tudo sobre churrasco e cortes de carne? Baixe nosso Ebook:
(Link na bio)