People love saving money. There’s certainly no question about that. Over the years, many companies have attempted to exploit this trend by offering inferior, low-cost alternatives to a popular product. In some cases, these low-cost alternatives offer nearly all of the same features as their more expensive competition at a fraction of the price. In other cases, however, the products are similar in appearance only. Buyers of these cheap knockoffs essentially wind up cheating themselves out of the purchase price. In the case of Traeger vs Pit Boss, things aren’t quite as black and white.
Posts Tagged ‘smoker’
Seafood isn’t everyone’s thing, but the average American consumes more than 15 pounds of seafood in a year, and shellfish makes up a large portion of this figure. Personally, I could almost say I love shellfish more than other forms of seafood, and if I were to tell you my favorite, I think I’d have to go with oysters. I love them raw, I know several steamed oysters recipes, and to be honest, my favorite way to eat them is smoked.
My childhood is filled with images of lazy summer afternoons, with my dad hunched over a smoker and barbecuing any cut of meat he could get his hands on. His barbecues were always the best- juicy, savory, and tender, with the meat falling off the bone in just the right way. I don’t care if you’re Gordon Ramsay or Jamie Oliver- my Dad’s simply the best pitmaster in my world, hands down.
A good brisket always has that smoked aroma that permeates deep inside the meat. Every bite is infused with flavor, and the meat is so soft and tender, with a very pleasing texture that makes you want to eat more and more.
But it’s also important to note that brisket is a very tough cut of meat. After all, it’s from the pectorals of a cow- which are the main muscles that a cow uses to support its body. This makes brisket very hard to grill or smoke properly if you don’t know what you’re doing. You need to marinate and cook it as slowly as possible to break down the collagen in the meat, while ensuring that the meat doesn’t dry out from the long cooking times.