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Pressure Ratio

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That's still stupid cheap if it's really a good bloodline wagyu. Lower graded wagyu ribeye is usually like $80 with higher graded stuff $200+.

But it doesn't look to have much fat throughout it. High-grade wagyu looks white because of the fat marbling. It will be interesting to see what you think of it. Wagyu is usually juicy and rich because of that fat.

A5 Wagyu

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Shawn1112

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Flyn

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Franklin overcooks the briskets a little which gives them great rendered fat but makes them too fall apart tender. Consensus from everyone was they use too much salt. Otherwise, everything was great with the brisket. I didn't like the pulled pork as much. Flavor wasn't porky. Maybe we just got a bad butt? Sausage was fresh and good. Their coleslaw was fresh and excellent. Potato salad was meh.

Not trying to brag but my friends who have had my brisket and pulled pork said mine is better. Maybe they were just being nice. Of course, I only do 1 or 2 at a time not hundreds.
 

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I forgot to mention Franklin's bread is good. Potato bread? Their sauces have a little vinegar, a little sweetness. One was a bit spicier than the other but neither was really spicy. They're definitely not as sweet as K.C. style sauces like Sweet Baby Ray's. I think Franklin must take his brisket up to around 210* from the fall apart tenderness. He probably lets them rest a while, too, to spread the juice away from the edges. Some people say he brushes the briskets with beef tallow to give them beefiness. Whatever he does, they're pretty good. I liked the Franklin brisket better than the salt and pepper seasoned La BBQ brisket. Next time I get to Austin I will try a couple more BBQ joints and compare.
 

Flyn

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I have 3 slabs of ribs going on the smoker tomorrow. 1 full slab that I'm going to trim to St. Louis cut and 2 baby back slabs. I'm going to cook the trimmings on the Weber kettle and add them to baked beans. Probably going to use a 3-2-1(ish) method on the full slab and 2-2-1(ish) on the baby backs. Maybe some garlic bread for another side. I'm going to use my honey/pecan BBQ sauce on some and either Sweet Baby Ray's or Duke's on the rest. Amy likes the SBR sauce so I make her some of those. She's not into experimenting as much as I am. Just wants good, sweet ribs with her SBR.

The beans are easy. Here's a video by Cooking with Ry that covers the simple process. Gives me something to do with the trimmings rather than toss them. Should add a lot of flavor to simple baked beans. Ry adds a little BBQ sauce, too, which I may try.

 

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I didn't get many pics. Here's one of the ribs before I sauced them. Ribs and beans turned out well although the ribs took forever to cook. I set the Masterbuilt for 235* but think it was closer to 210* for the first few hours. After I wrapped the ribs, I turned it up to 250* and then up to 275* when I unwrapped them. Took over 7 hours to get them to finish tenderness.

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This is fun. Winn Dixie is having a ribeye roast sale for the holidays. $5.99 Lb. With her discount Amy paid $37 for this roast. She can get one every day until Christmas.

Biggest problem is they won't fit in freezer sealant bags. I wrapped this one in butcher paper and a couple layers of tinfoil and put it in the freezer.

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