What is your favorite meat

[wood_is_good]

What do you enjoy cooking the most ? I honestly have no preference because I like to cook. Pork shoulder seams to be the easiest for me, but I enjoy it all.

[Bowhnter2]

Ribs it is!

[TexLaw]

I most enjoy cooking brisket and ribs (actually, rib tips). I do like to cook chicken, too, but I don't do it enough to vote for it.


TL

[Txngent]

Even though I voted Brisket, I really like Bribken the best!!!:lol:

[HFD26]

I voted ribs...Does prime rib count? :)

[aa660]

Hands down, brisket for me. We've got a method down that is almost full proof and we enjoy the results. Out of the past 30 or so briskets that we have cooked this way, we have only had one that didn't turn out quite right. With those odds, we pretty much have come to the conclusion that we just got a bad brisket. It happens.

[gordo]

I like cooking brisket,..
It always gives me satisfaction by taking a tough, stringy, fat piece of meat and turning it into something of a eaters delight..
that alot of folks would prefer over some more high price cuts on meat..

Yep I like ribs also,:D but they don't challenge my cooking, like briskets do..

[bearbonez]

Definately ribs.

[Dustaway]

I like my meat pink:D

[Stace]

RIBS! Spare, short, BB, Pork and or Beef.

[RuiNT BBQ]

Pork butts. Pulled, sliced, doesn't matter. Just a tasty delight when done! Followed by ribs, spares then country, then brisket.
There should have been a D:All of the above........
Can't forget a good hunk of salmon too!
Man, where do ya stop........

[david brace]

I voted ribs. :D :D

DB

[Ranbo]

I voted brisket but whatever I'm cooking at the moment works for me.

[Freedbaby]

I voted "other" because of my stuffed pork loins...man I just love it!!!!

Although I must say that I LOVE my brisket but these pork loins are just my thing right now.

Freedbaby

[Buckeye]

I voted "other" because of my stuffed pork loins...man I just love it!!!!

Although I must say that I LOVE my brisket but these pork loins are just my thing right now.

Freedbaby

:shock: Maybe you shood see a Dr. bout them things.:D :sarcastic:
(sorry FB....coodn't let that one slide by)

Other for me......STEAK iz my favorit.

[Freedbaby]

a man takes a leave, finally comes back around to the family and here is what he's gotta put up with......a "BUCKEYE" :!: should have known

[aa660]

a man takes a leave, finally comes back around to the family and here is what he's gotta put up with......a "BUCKEYE" :!: should have known

Maybe I need to find out what you are putting in those pork loins. We've got a huge one in the freezer now and don't know what to do with it.

[HFD26]

Maybe I need to find out what you are putting in those pork loins. We've got a huge one in the freezer now and don't know what to do with it.

You are at the right place to learn what to do to that pork loin. Check out the thread below, then look at the very bottom of the thread for several other threads on pork loins.

[aa660]

You are at the right place to learn what to do to that pork loin. Check out the thread below, then look at the very bottom of the thread for several other threads on pork loins.

Yep, Freedbaby was generous and emailed me some info along with a pic of a loin he had cooked and a pic of his rig. I don't know which one made me drool more!

[Woodman]

Red animal meat......actually, I voted "other" because I like to "eat" sausage the best, but as far as "cooking" , I think I like brisket best.

[HoosierTrooper]

Favorite thing to cook are ribs, favorite thing to eat is brisket. I've got brisket and butts down but I'm constantly experimenting with ribs to find the right combination of rub and wood for the elusive perfect rib.

[wheelterrapin]

Allison are you up to sharing your foolproof way of cooking brisket?

Paul

UOTE=aa660;547564]Hands down, brisket for me. We've got a method down that is almost full proof and we enjoy the results. Out of the past 30 or so briskets that we have cooked this way, we have only had one that didn't turn out quite right. With those odds, we pretty much have come to the conclusion that we just got a bad brisket. It happens.[/QUOTE]

[gsmith]

my favorite meat is beaver but I don't cook it, I just like to heat it up

second would be brisket

[david brace]

my favorite meat is beaver but I don't cook it, I just like to heat it up ...

...:rolleyes: leave it to a Nutmegger...:rolleyes:

DB

[half fast]

Well, being from south of the Mason-Dixon and east of the Mississippi, it kind'a narrows it down for me. Althouth I really like doing ribs, butt hass to be my favorite.

Regards,

[DaHorns]

I voted ribs and chicken. Chicken is usually the thing I go for first these days, not sure why. Followed up by the ribs, good stuff.......

I'm needing a BBQ fix.........:crazy:

[vinman]

I voted other but I do like the overnight cook of a brisket or butt.
On the short side of cooking, I'd have to side with Buckeye and say steak. Close second would have to be beef short ribs.

BTW gsmith...I almost shot beer out of my nose on that beaver comment.

[aa660]

Allison are you up to sharing your foolproof way of cooking brisket?

Paul

Hands down, brisket for me. We've got a method down that is almost full proof and we enjoy the results. Out of the past 30 or so briskets that we have cooked this way, we have only had one that didn't turn out quite right. With those odds, we pretty much have come to the conclusion that we just got a bad brisket. It happens.


It's not a method that everyone agrees with, but we cook in foil pans. We've had the best luck with Adam's brisket rub that you can get in Wal-Mart, etc. Normally, while my husband is getting the fire going, I'll rub down the brisket. We like to cook around 215 - 230 degrees. We used the large untrimmed ones. (Packers?) I like to really rub it into the meat so that it forms a bit of a paste and is not just "sprinkled on". We start it out in the pan fat side down and let it smoke about 4 hours this way. Then we flip it to fat side up and let it smoke another 2 hours or so. Then we pour on some beer and cover with foil. Sometimes we have already poured on some beer depending on how much juice the brisket is producing (or not producing). We check on it every couple of hours and baste it with the juices in the pan. Once it gets up to around 200 degrees, we stop relying on the temperature of it and go by texture. We like a moist, tender brisket, and could care less how it slices, but don't want mush either. I would say we normally take it off the heat around 215 or so and let it rest in its pan of juices, for about half an hour. At the same time, I'll normally take a turkey baster (same thing we baste with during the cook) and suck up some of the juice and put in a glass jar. This goes into the fridge. Then we remove the brisket from the pan and put on a large tray we have that has a lipped edge. We use this to slice the brisket because the tray will catch some of the juice. We use an electric knife to slice. While hubby is doing that, I'll pour any leftover juice into another jar and put it in the fridge. Normally the first jar is about ready by this time. The fat has risen to the top of the jar, but it is still soft enough that I can poke a hole in it. I'll then pour the "juice" out and leave the fat in the jar. We then add the juice to our favorite BBQ sauce in one of the ketchup type condiment bottles. We normally do about 1/3 to 1/2 juice.

Brisket rubbed down
http://img207.imageshack.us/img207/3421/002mediumwebview5kl.jpg

Not my favorite pic, but only one I still had left of a cooked brisket. You can't see a very good smoke ring on this one, but normally we get nice ones.
http://img206.imageshack.us/img206/8336/020mediumwebview6jf.jpg

[OWENMUSTANG]

I voted ribs...

I'm working on my 1st brisket:D

[Albin]

Beef Ribs, specifically Fred Flintstone ribs.



Where do you get brisket "Packers"? My local food stores only have the 2-3 pounder versions.

Thanks,

Al

[aa660]

We find the large ones at Wal-Mart or HEB. That's mostly what they sale here.