Furlough Estimates

Tld said:
@LoFi

Hey Compadres... if you’re on the bookface, they created a group for us lowly outcasts. Search for “Below Both Lines” (because we’re post merger hires below the integration line, and now below the water line on WARN letters.) Been a decent source of info.

FWIW I received my WARN letter last Friday, on my 3 year anniversary date with the company. LAX based, live in Colorado.
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I've beem scouring the web trying to help find gigs that will work with all of my buddies that are possibly facing furlough and a tough go at finding operators willing to give them a chance. I'll PM on the facetubes if I come across something in your area.
 
zmiller4 said:
HEB had a Wagyu brisket the other day. It was not $1.49 a pound but looked incredible.

I was tempted to try it but my BGE needs the gasket replaced before I try another long cook, I can’t easily keep it below 280 because of the weak seal.
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I did a really crappy job of replacing my gasket. I can get it down to 225, but I'm constantly having to adjust the airflow to hold it.


Soul Brotha' said:
I’ve done ribs, chicken, pork shoulder. All have come out pretty good. I have a beginner smoker that was a Christmas gift a few years back. I have had the two best briskets ever on overnights in TX. So I want to try brisket but I hear horror stories about how tough it’s to get it right.
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The worst thing that can happen is it comes out tough and you have to chop it all up. It will still be delicious though! It is expensive, but every one that I have done gets better and better. Still not perfect though.


jynxyjoe said:
Depends on your heat control. My stick burner puts great crust on, i use hickory so i get great smoke and my process is pretty solid for keeping temps constant, but its about constant 250 not 225. Destroys the beef, and im convinced theres a hotspot somewhere im not accounting for. Your gonna blow 50 or more bucks every time you f it up.

Ribs and butts? Come out perfect, toast of the neighborhood. For my little smoker i got a long way to go before i can get a brisket smoked reliably.
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My ribs are extremely consistent. I don't even bother ordering ribs at bbq joints because they likely not better than the ribs I do at home.


L-16B said:
I replaced mine with a much higher quality and higher temp gasket -I burned the heck out of my original one while doing pizzas over 700 degrees. I now have a thick braided rope looking one. Scraped the old one off with a putty knife then used my drill with a wire brush attachment to get it nice and clean before I put the new one on. It works way better.
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I did not get mine clean enough before putting on the replacement gasket. I'm going to give it a second go at some point.

Have any of you experimented with a rotisserie? I've bought a joetisserie and have done good stuff with it. Here's my go at a picanha.

20200719_134035.jpg
 
KLB said:
I did a really crappy job of replacing my gasket. I can get it down to 225, but I'm constantly having to adjust the airflow to hold it.




The worst thing that can happen is it comes out tough and you have to chop it all up. It will still be delicious though! It is expensive, but every one that I have done gets better and better. Still not perfect though.




My ribs are extremely consistent. I don't even bother ordering ribs at bbq joints because they likely not better than the ribs I do at home.




I did not get mine clean enough before putting on the replacement gasket. I'm going to give it a second go at some point.

Have any of you experimented with a rotisserie? I've bought a joetisserie and have done good stuff with it. Here's my go at a picanha.

View attachment 54660
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Man that looks just like a Texas de Brazil or Churrascos. Is your rotisserie over an open pit or a gas grill?
 
KLB said:
Don't even get me started on people calling Santa Maria/California style tri-tip "BBQ". There is a difference between bbq'ing and grilling. Tri-tip falls on the grilling side.
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Lonng loooong sigh. When your friend from the northeast invites you to their BBQ, don’t get excited.

I’m from South Georgia. I respect all regional takes on BBQ(even eastern Carolina), but those people are just liars.


Sent from my iPhone using Tapatalk
 
Flyinthrew said:
Lonng loooong sigh. When your friend from the northeast invites you to their BBQ, don’t get excited.

I’m from South Georgia. I respect all regional takes on BBQ(even eastern Carolina), but those people are just liars.


Sent from my iPhone using Tapatalk
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Your not wrong Walter, your just an-
 
KLB said:
Don't even get me started on people calling Santa Maria/California style tri-tip "BBQ". There is a difference between bbq'ing and grilling. Tri-tip falls on the grilling side.
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I mean I’ll sometimes smoke a tri tip and reverse sear it but it’s not something I think of cooking often. I use ground brisket and tri tip when I make chili though.
 
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