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Check out the prices on these
Pellet Smokers and Grills - Yoder Smokers
We make the most versatile pellet grills in the world. You can smoke, sear, grill, bake from one grill. Made in the USA with our 10 year warranty.www.yodersmokers.com
Custom Pellet Grills from Houston, Texas by Pitts & Spitts
One of the only pellet grills designed & built in Texas! Pitts & Spitts Maverick Pellet grills offer smoking & grilling versatility with Texan made craftsmanshippittsandspitts.com
From what I can tell is the propane grill and outdoor kitchen island trend is all but dead. The people who buy those hi end luxury grills are getting into pellet and they want something more than Trager and others who've outsourced to China.
They want USA made, high quality, heavy gauge steel, and craftsmanship. And companies like Yoder are absolutely cashing in on it.
Pellet makes anybody a pitmaster then on top of that you have BBQ U at places like Meat Church where people come from all over to learn how to BBQ. These rich folk wanna have their parties and produce a meal comparable to some of the best pitmasters they see on TV. Ten years ago that crowd was into sear marks and kabobs and now they're into real deal Texas style BBQ and it's insane how much they'll spend to do it and be able to brag about it.
Yeah freezing a brisket is kinda common especially after covid and the old buying limits. Just use your vac sealer and freezer grade bags.
So I can get brisket one of many ways at the regular meat market in the grocery store.
You have the whole packers in American wagyu, prime, and choice. These range from about $75-$150. Then you have the whole packer in choice with the deckle fat trimmed off and that's about $80.
Then you have market trim choice and that's what I buy.
It will either be a point or flat and it will be trimmed to near perfection behind the counter then wrapped on a tray and sold. I like this because first a packer is just too big for two people and second, yeah all that trimming sucks.
On a packer that size I might cut away 5lbs+ of fat then I gotta freeze the fat and put it in the compost bin the night before pick up otherwise all that fat will get all rancid in the bin and that's just gross and stinky, draws flies and all that.
And I don't even wanna get into how hard it is to trim when a brisky isn't ice cold. Like it's a race against time and I gotta chill it again if I don't do it fast enough and a good trim does take time. Better done in a cold meat market rather than an 80 degree kitchen lol.
I'll have to look and compare price per pound but for say a 5-8lb market trimmed choice flat I'll pay around $23 on the low end to $35 on the high end. Maybe up to $40 on a point.
I'm also not too sold on prime or wagyu. Sure they give more tolerance if not done to perfection but give me choice, consistent low temps 225-250 and a near transparent smoke and I'll make a choice cut taste prime especially the lower and slower I cook it.
I'm also not a fan of trying to do a whole packer because of the temp difference to done between a point and flat. The flat will always be done first so yeah I'm all for cutting it in half and doing one or the other.
Then this all changes if you get the brisky from a good butcher. Those will be angus prime and trimmed up packers. Looking at around $150 for the smallest brisket about the size of a slab of baby back and a full size packer trimmed up will be an ez $250. If you want Japanese wagyu then it gets insane at well over $1000 for even that smallest of packers
wow those are some smokin smokers!!!!!!! i like the off road looking ones!!!!! kinda shocks me how so many are stick style designs, just thought they were outdated by todays standards. guess not.
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so yeah, it still turns out good if i trim cut and freeze? that's awesome. next time there's a sale i'm gonna get two and break them down and do that!!
ya know i never mentioned to you but the sous vide cooker is awesome and all but i have really been getting my moneys worth on the vacuum sealer!! that thing has made freezing food so much better!! and not just frozen stuff either... salads, left over meats, open packs of bacon.. they all last so much longer in my fridge. on xmas we sliced up the whole ham and sealed it in portions in the fridge and it lasted way longer than it ever has. made a turkey breast last week and had some sealed leftovers today from it and it was still fresh!!
the food saver zip locks haven't been the best though.. after i open them a few times they lose their sealing and don't stay vacuumed anymore. almost cheaper just to use the one and done bag sleeves.
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but yeah you have some better deals down there on the cattle for sure. i would get briskets for almost those prices about 6 or 7 years ago but not anymore.. last i checked at the good butcher in town was 180 for a whole packer prime.
i can get packers from my regular grocery store for around $125. sometimes 80-90 on sale a couple times a year. i think this is when i'll buy one or two. still kind of pricey in my opinion for something with so much waste. but it just tastes so damn good!!!!! i've heard smoked chuck roasts are almost as good as briskets?? never tried one but i want to!!! you ever try one?
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so it's been cold and raining here for days, better than snow i guess... i made some of my favorite stew. i don't know if it has a name or if anyone else even knows of it. it came from my grandma so maybe russian/polish food.. it's very simple.. just russet potatoes, green beans, smoked sausage, onions, garlic, salt, pepper, and water.
anybody else ever had it?
got another cold weather meal coming up tomorrow.. hint, it does and should have BEANS!!!!!!!
