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Actually very close to that $8. Think I cut that one in half and did that half with BBQ and the other with a dry rub.
For BBQ
1 pork
2 chicken
3 beef
For grilling it's exactly that reversed, nothing beats smoked ribs and nothing beats grilled steak imo.
We'd be better off if something forced us to moderate our consumption of beef, whether it be price or good sense. Huge amounts of water, land and poisoning nitrates go into a pound of beef.
Could be Bankwalker. Only sharing what I've heard. Do know I've had to replace rubber fuel lines and replace in-line fuel filters that looked to have remnants of those black rubber lines. Sticking with ethanol free at work and do believe its only more expensive because of pushing ethanol
The 9.5 LB Butt a few posts back.... $.99 /LB..... $10.00...4 meals and 5-6 sammies.
Nitrates are only present in processed meats, like what you get from the deli, not as a general rule in fresh/frozen beef, also smoking any meat adds loads of nitrates, similar to synthetically preserved meats. I raise beef, there's lots of water and land but didn't realize that's an issue.
Not BBQ, but I have a 5 lb BB pork roast in the crockpot as I type. Cost me a little under $6. Will make 4 or 5 meals for me and she who owns me.
Think WC may be referring to those from fertilizer runoff.
My reference to nitrates was about soil and water pollution from chemical fertilizers.
This past weekend my grandpa, dad, and I judged barbecue at the Rhythm and Ribs festival in Tifton. A straight hour and a half of eating smoked meat. I gained alittle weight needless to say.
Can’t say your wrong but, how do you get 12-13 hours from so little charcoal? I have the egg and seems like I use more than that.
Baby Backs
I would recommend a cut from the teres minor and infraspinatus muscles of beef. The Flat Iron is the tastiest part of the cow!
find a compromise
a lot of good options for using charcoal with an electric starter in a kamado style grill/smoker
I've topped my large up with lump and I have gone 20+ hours on it without adding any extra charcoal. that is with temps around 225-240
Being from North Carolina pork is definitely the way to go. I’m not prejudiced though I’ll eat it all different styles.
I'm from Texas...brisket will always be #1 for me. That said, I still BBQ a LOT of pork and chicken, and all three of them are always good!
We love our pork here in N Ga but I must say that I had some beef short ribs and burnt ends in KC that were amazingly good.
No matter which is your preference, I'm putting in plug for you to consider White Oak Pastures as a source for the meat you grill or Q.
What these "radically traditional" farmers are doing in Bluffton is transformatative and amazing. They're zero waste, hormone and antibiotic free and regenerative. While their products are more expensive than "store-brand," they are incredibly delicious - you can clearly taste the difference. If you can't find their products "in a store near you," check em out on line (https://www.whiteoakpastures.com/).
I have not interest or relation to these guys, just have tremendous respect for what they're doing, think it's awesome.
@WCDawg , this is your thread, a good one and seems that it would suit well for the Chef Zone category. I'll be glad to move it there with your permission.