Something Weird

[Paul Reddick]

All the mystery and problems with brisket, remember?  Rarely served what I made cuz I wasn't happy with it.  Always out.  Very onery.  Figgered ribs would carry the place.  Butt, turns out Brisket is the #1 item!  Weird.  Two things I did:  1)  split the point and flat then cook and 2) offer folks the choice of fat or lean cut.  Working great now.  Even Texans like it!  

--
Paul Reddick

Owner

Smoking Pig BBQ Company, LLC

1144 N. 4th St

San Jose, CA 95112

408-380-4784

[Kevin Cleek]

Not really BBQ, but have you considered Pastrami?

Inject and soak, then treat like any other brisket.  We can talk.

Never cared too much for Texas brisket, myself.  Not to say it's bad, but just not my preference.

I've been thinking of "bacon on a stick," figuratively.  Need to work on that concept.

Kevin

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[Paul Reddick]

I really want to do a pastrami mostly because I like pastrami sammys.  I was going to make my own bacon till I found out I can't get my smokers that low unless I dedicate it to bacon, and that the raw bellies are more expensive per lb than regular bacon!

[Paul Reddick]

How about bacon cubes on a skewer with some cherry tomatoes in between?  Or even "ends and pieces".  Load that stick up and smoke, add the veggies and smoke again.  ?

Got someone up in Oakland doing chocolate covered bacon.  I don't have the courage to try that.....  :D

On Thu, Apr 11, 2013 at 8:00 PM, Kevin Cleek <kjc...@earthlink.net> wrote:

[phil wingo]

fat side up (texas) --- On Thu, 4/11/13, Kevin Cleek <kjc...@earthlink.net> wrote:

[Buzz Dean]

brisket is my favorite meat to bbq--just don't do it often---I like trimming the hard fat pockets from be tween the point & flat and cook--the 2 pcs almost fall apart----and as to the amost maddening trend to have bacon everywhere--how abut making 'pig candy' and offering it as either a dessert or component of dessert--ie crumble etc

love the way you promote the blues and bbq!!!!!

[Paul Reddick]

Heard about some bacon ice cream somewhere.  Don't get me wrong, I like bacon, but mostly for breakfast.  I don't know if I'd even try bacon ice cream.

[Kevin Cleek]

Yep...this bacon craze really creeps me out.  Don't get me wrong...I was making beer in the late '70s, sausage in the late '80s and "charcuterie" by the early '90s, so I consider myself (modestly) a bit of a trend-setter.  Don't even get me or Kurt started on the Land O' Lakes saute starter.

But what is with this bacon frenzy?  Bacon w/chocolate?  Bacon martinis?  Bacon ice cream?  Gimme a break!  The day I pay a premium price for a martini with a strip of bourbon-infused bacon in it is the day that some one of you should come my way and shove a kebab skewer in my liver.  For that matter...I went to a bar about a year back and a simple JD over was $6!  WTF?  Reminds me of a British comic I saw on TV decades ago, commenting on Yuppies.  "Yeah, we have them here, too.  But we don't call them Yuppies.  We call them stupid fucking idiots with more money than brains."  Yuppies, or "Gen-Xers" will spend on bacon anything.  That's my take on the bacon craze.

Surprised to hear that Paul can get bacon cheaper than pork bellies, but I guess that's just the wholesale market.   I can get retail bellies (last time) for about $2.09/lb skin off...whole boneless legs about the same.  Retail bacon is about $4.49 up here, and what I make works out to about $3.00 after trim and shrinkage.  Would be less if I engaged in phosphates and other tricks to keep the yield up, but hey...I'm the one eating it.

Pig candy might be a good appetizer.  I'm still thinking of bacon on a stick.

Kevin

[Jonathan Post]

You think bacon candy or bacon martinis are weird?  Check this out.

http://www.scopemouthwash.com/bacon/

- Jonathan

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[Kevin Cleek]

Minty bacon?  Somebody should put the marketers out of my misery.

Kevin

[Gandalf]

Check this one…

http://americablog.com/2013/04/bacon-condoms-seriously.html

[Buzz Dean]

I'm a bacon for breakfast(or BLT) kinda guy and don't even want bacon on my burger---have made a few of the bacon 'oddities' but only once(other than pig candy).  Usually seek out good bacon when we travel but almost always will order sausage with breakfast when eating breakfast out

Homemade bacon is good but decent pork bellies are tough to find

[Kurt Lucas]

I love bacon, but it ruins a good burger, so I’m with you on that one!

 

Kurt

[Bryan Foltz]

Saw chocolate covered bacon as an appetizer tonight...did not try it

-bf

On Apr 11, 2013, at 10:47 PM, Paul Reddick <smokin...@gmail.com> wrote:

How about bacon cubes on a skewer with some cherry tomatoes in between?  Or even "ends and pieces".  Load that stick up and smoke, add the veggies and smoke again.  ?

Got someone up in Oakland doing chocolate covered bacon.  I don't have the courage to try that.....  :D

On Thu, Apr 11, 2013 at 8:00 PM, Kevin Cleek <kjc...@earthlink.net> wrote:

Not really BBQ, but have you considered Pastrami?

Inject and soak, then treat like any other brisket.  We can talk.

Never cared too much for Texas brisket, myself.  Not to say it's bad, but just not my preference.

I've been thinking of "bacon on a stick," figuratively.  Need to work on that concept.

Kevin

On 4/11/2013 5:13 PM, Paul Reddick wrote:

All the mystery and problems with brisket, remember?  Rarely served what I made cuz I wasn't happy with it.  Always out.  Very onery.  Figgered ribs would carry the place.  Butt, turns out Brisket is the #1 item!  Weird.  Two things I did:  1)  split the point and flat then cook and 2) offer folks the choice of fat or lean cut.  Working great now.  Even Texans like it!  

--
Paul Reddick

Owner

Smoking Pig BBQ Company, LLC

1144 N. 4th St

San Jose, CA 95112

408-380-4784

<mime-attachment.jpg>

<image001.jpg>

[Pigm...@aol.com]

Still have the same issues with the brisket.  Usually separate the point and flat when cooking.  Last nite was a Walk for Cancer and I was doing bbq and I did a couple briskets.  Served the flat sliced, and ended chopping the point.  both were good, but couldn't get good slices from the point.  

 

Pigman

 

In a message dated 4/11/2013 8:13:28 P.M. Eastern Daylight Time, smokin...@gmail.com writes:

All the mystery and problems with brisket, remember?  Rarely served what I made cuz I wasn't happy with it.  Always out.  Very onery.  Figgered ribs would carry the place.  Butt, turns out Brisket is the #1 item!  Weird.  Two things I did:  1)  split the point and flat then cook and 2) offer folks the choice of fat or lean cut.  Working great now.  Even Texans like it!  

--
Paul Reddick

Owner

Smoking Pig BBQ Company, LLC

1144 N. 4th St

San Jose, CA 95112

408-380-4784

[Paul Reddick]

Yeah, sometimes slicing the point it ends up 'chopped'.  It's funny, sometimes the point can dry out too, turns real dark.  I won't serve it, but even the fatty can dry.  Complex and temperamental chunk of beef.   And there's the additional problem of distinguishing the left-handed from the right-handed cuts, but that's another discussion.

[Jon Stine]

I think it depends on the bacon. Most of the fast food restaurants serve bacon wannabes, but if I choose and cook the bacon it's very tasty to me.

Jon

[Carter, Tracy L (Tracy)]

My 13 year old saw the Land O'Lakes commercial one day last week. In her words, "is it really that hard to go outside, cut some herbs, bring them in, chop them up, and add them to some butter?"

We have high hopes for her.

Tracy Carter tlca...@utk.edu

[Merrill]

I should have had you raise my children! Rob's idea of cooking is
boiling two of the Knorr pasta sides.

Merrill

[Paul Reddick]

Tracy, the kids here are shocked when they get the mac'n'cheese and it's not "orange" like at home!

Paul

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[Carter, Tracy L (Tracy)]

You would be Amelia's best friend!  Especially if you bake it and she gets the crunchy cheesy part. 

She got an early start to "real" food. She had severe food allergies until she was in 3rd or 4th grade. outgrew most by age 4 due to completely keeping them out of her diet. Soy was the last to go due to cross contamination issues at food plants. 

I still cook almost 100% from scratch. It makes her pretty popular at school when she opens a thermos of leftover pasta carbonara or a sandwich on homemade pita. I used to get emails from teachers when they had class parties basically assigning homemade English muffins or chocolate bagels to us. Now that she's older they only have pizza parties. Blech!

Tracy Carter     tlca...@utk.edu

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[Paul Reddick]

Lot to be said for cooking with real ingredients, that's for sure.  Pizza can be an art too.  

[Gerry Curry]

We do everything we can to buy local. We eat a well balanced diet and try to keep to Julia Child's edict of "all things in moderation." Sometimes I have to work on the quantity, but it all seems to work out in the end. Like BJ we grow our own veggies in the summer, and we buy meat from a proper butcher. It all comes from local abattoirs. Of course, we get REALLY fresh seafood too. We eat very little modern, highly processed food. Because of this, every time I eat at a fast food joint I end up with recurring visits to the toilet. Just can't tolerate all the "stuff" they put in everything I guess.

Gerry Curry

ge...@currysystems.com