DenStinett
Well-known member
What's your guess to which is better ?
Has anyone here tried this ?
Has anyone here tried this ?
Last edited:
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Couldn't get the video to play. @Greg Jones has a Yoder I believe and he might have done this.What's your guess to which is better ?
Has anyone here tried this ?
What is plate ribs?I’ve not done it, and probably will not! Space in my refrigerated units is at a premium, as I experienced earlier this week when we were out of electricity for two days! So I’m not going to donate space to a brisket in my refrigerator for 40 days! As as another point, (pardon the pun and at risking the revoking of my BBQ card here), I’m really not that big of a brisket fan. Having said that. I do have two briskets in the freezer now, but my faves for BBQ are probably plate ribs, pork ribs, tri-tip/pichana, and pulled pork in that order. I just find brisket so overwhelming with the richness/flavor, and I’ve had my fill long before I’m full, if that makes any sense?
AKA beef short ribs. I’ve posted multiple cooks of them here.What is plate ribs?
@Greg Jones[/USER] has a Yoder I believe and he might have done this.
I’ve met Jeremy, he used/may still live here in Kentucky (not sure that’s still the case), but to my knowledge he has never had any connection with the Yoder smoker folks. I’ve also never know him to own a Yoder smoker. The closest he and I have had to owning a grill in common is we both have a PK Grills AF300.Not sure Jeremy (the Mad Scientist) has any affiliation with Yoder Grills
He may have used one in a past Video or two
Hey Greg, what's your knowledge of this ?
Definitely an interesting video! I have tried a more limited wet-aging, but certainly not 40 days. Mine was more in the 10-14 days range.What's your guess to which is better ?
Has anyone here tried this ?
Thanks GregI’ve met Jeremy, he used/may still live here in Kentucky (not sure that’s still the case), but to my knowledge he has never had any connection with the Yoder smoker folks. I’ve also never know him to own a Yoder smoker. The closest he and I have had to owning a grill in common is we both have a PK Grills AF300.
I haven’t seen that yet, will take a look tomorrow, Jeremy (and other gracious hosts) did a charity event on a horse farm in Shelbyville, KY last summer that the wife and I attended for ‘Angeles Amongst Us”. In case anyone who watches his (Jeremy’s) social media content and says, he’s not the real deal… Trust me, he’s the real deal! He donated his time for a BBQ for an event that was 100% because he is a stand-up guy.Thanks Greg
I believe Jeremy's still in Kentucky
He did smoke on a Yoder in one of His Videos, but I see it wasn't His
I’ve not done it, and probably will not! Space in my refrigerated units is at a premium, as I experienced earlier this week when we were out of electricity for two days! So I’m not going to donate space to a brisket in my refrigerator for 40 days! As as another point, (pardon the pun and while risking the revoking of my BBQ card here), I’m really not that big of a brisket fan. Having said that. I do have two briskets in the freezer now, but my faves for BBQ are probably plate ribs, pork ribs, tri-tip/pichana, and pulled pork in that order. I just find brisket so overwhelming with the richness/flavor, and I’ve had my fill long before I’m full, if that makes any sense?
As a FYI, the Yoder name is very common in the Amish/Memmonite communities.
Yup, and I live in the state with the largest Amish and Mennonite population in the country.......lot's of Yoder and Millers. LOL
I’ve got some good friends that live in Millersburg and Sugarcreek. I used to shoot ATA trap at the Great Eastern Gun Club, which was just south of Trail, OH. There are a few Beechy’s and Hostetler’s there too!Yup, and I live in the state with the largest Amish and Mennonite population in the country.......lot's of Yoder and Millers. LOL