Where did you get the ribcap?
One thought is to slice and then sear, though you can also slice first like you suggested.
My absolute favorite part of the cow .... the ribcap.
OT: What is That Delightful Smell? Or, Is Something Burning?
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One thought is to slice and then sear, though you can also slice first like you suggested.
My absolute favorite part of the cow .... the ribcap.
Snake River Farms , online. It came out great doing it like a roast. But maybe next time I'll prep it till it up and tie it , then cut for steaks . Either way it was a great cut, great flavor, very tender .
Any good suggestions for a pork belly and a very large sirloin??? I got somewhat of a plan for a belly, but no clue for the sirloin.
Not BBQ, but tried my hand at the Iowa Pork Tenderloin sandwich Sunday. Turned out pretty damn good. I did one my style with roasted red peppers marinated in olive oil and garlic on Italian Bread.
The I had a traditional style on a roll with pickle slices and mustard. I have to admit, the pickle slices and mustard was pretty damn good. Like a mid-western Cuban sandwich.
The I had a traditional style on a roll with pickle slices and mustard. I have to admit, the pickle slices and mustard was pretty damn good. Like a mid-western Cuban sandwich.
I ordered the Plus and it should be here this week. I'm excited to give it a try. Looks like a trip to the butcher shop when it comes.
Well I got my Meater probe, charged, and ready to go. Currently got a 4 lb sirloin tip roast set for 145.
The Meater cook temp is far lower than my smoker thermometer. Although my smoker thermometers might need calibrated.
I like all the options to help set up your cook. And the time estimates.
The Meater cook temp is far lower than my smoker thermometer. Although my smoker thermometers might need calibrated.
I like all the options to help set up your cook. And the time estimates.
Anyone else feel that cooking talk runs close to s3× talk?
Or is it just me? Probably just me....right?
Or is it just me? Probably just me....right?
You can't smoke meat unless you are sporting a little wood.
Well the sirloin tip roast turned out excellent. Perfect medium at 145 degrees. Smoked for 4 hours using hickory and lump charcoal. Highly recommended that cut for those that like brisket but don't want the huge cut of meat. Seasoned with salt, pepper, and light garlic and onion powder.
The Meater app also gives you a rest time, which is nice. Easy cleanup too.
Anyone with GMG pellet grill experience? I've cooked a lot in it and have been fairly impressed so far over the last year that I've had it. Last weekend I smoked the first brisket in it and it was a 9lb flat at 250 degrees. I was shocked when I hit an internal temp of 203 in 5 1/2 hours. We weren't eating until much later in the afternoon so I had to rest in for about 5 hours.
It was good tasting and good texture but not the excellent quality that I was shooting for. The 250 degree temperature of the grill was right on as I verified it using different thermometers throughout the entire cook and the same with the internal temperature. It was a choice cut of meat since that's all I could get ahold of and I actually injected it with wagyu fat to try and make up for the lack of marbling which I had never done before. Anyone use a pellet smoker and know why it may have cooked so fast?
It was good tasting and good texture but not the excellent quality that I was shooting for. The 250 degree temperature of the grill was right on as I verified it using different thermometers throughout the entire cook and the same with the internal temperature. It was a choice cut of meat since that's all I could get ahold of and I actually injected it with wagyu fat to try and make up for the lack of marbling which I had never done before. Anyone use a pellet smoker and know why it may have cooked so fast?
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Yes, I wrapped with foil around 165 degrees which it hit about 3 1/2 to 4 hours in. Then it finished rapidly once I wrapped.
"It was good tasting and good texture". So what was wrong with it? I have found that pellet grills usually have hot spots near the pellet pot. Good idea to rotate your brisket. Use peach paper instead of foil. And never ever use Memphis Dust as your rub. And remember the advice below.
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I strive for great when it comes to my food especially bbq, everyone else can stick to making just good food 🙂. The heavier fat deposits that I left about 1/4" thick were soft and edible but not broken down to be buttery like I'm used to. The only thing I can think of would be how quickly it cooked. I will try cooking around the edges of the grate and rotating next time. Could've been the cut of meat but I've cooked choice many times before and never had issues. Just salt, pepper, and a little garlic for my brisket. I save all the fancy rubs for pork."It was good tasting and good texture". So what was wrong with it? I have found that pellet grills usually have hot spots near the pellet pot. Good idea to rotate your brisket. Use peach paper instead of foil. And never ever use Memphis Dust as your rub. And remember the advice below.
I bought one for my wife last Christmas and it is still in the box. Guess I need to give it a try myself.
"It was good tasting and good texture". So what was wrong with it? I have found that pellet grills usually have hot spots near the pellet pot. Good idea to rotate your brisket. Use peach paper instead of foil. And never ever use Memphis Dust as your rub. And remember the advice below.
Lol. And I'm sure their beef is great but those people can eat a bag of dik's. If they want to haul a smoker into my back yard here in central PA and smoke a brisket for me they can. 😉Some people in Texas say:
If they are eating bags of those, I don't think I'd trust them to cook me anything...
I'm not an Iowa fan ffs..
I'm not an Iowa fan ffs..
My dad has a Green Mountain. I wrote a semi review earlier in this thread.
This summer dad got a fairly large pig. He took the front and back legs off for hams, etc. For a party, he stuffed the middle (loins and belly mostly) with homemade kielbasa, seasoned, and smoked it. It was absolutely fantastic but took me a while to break down and slice.
Cooked for a couple parties over the weekend. 85 plus people for 2 first nights. Kept it simple with pulled pork, tater salad, broccoli/cauliflower salad and pumpkin roll for dessert. Tried a new Carolina sauce to go with my maple/vinegar/apple sauce. Second night went a little bigger and mixed cultures. Snake River Farms tri tips and jambalaya.
Saturday I'm making tacos and street corn for about 35. Grilled shrimp and well, a 55 pound piggy.
I may even put some Memphis Dust on that sucker just to make @WexfordWarrior happy. I usually save it for the brisket.
I may even put some Memphis Dust on that sucker just to make @WexfordWarrior happy. I usually save it for the brisket.
That makes me hungry. This set up is very close to my preferred method. I like the overall flavor of the buried Hawaiian pit(Kalua Pork), but using a spit is a breeze as long as you truss it good and tight.Saturday I'm making tacos and street corn for about 35. Grilled shrimp and well, a 55 pound piggy.
I may even put some Memphis Dust on that sucker just to make @WexfordWarrior happy. I usually save it for the brisket.
I just go indirect on my pig cooker.That makes me hungry. This set up is very close to my preferred method. I like the overall flavor of the buried Hawaiian pit(Kalua Pork), but using a spit is a breeze as long as you truss it good and tight.
82bordouex and WexfordWarrior, you two may be able to cook better than Bobby Flay, but when it comes to eating, I'm the champ.
I put on 8 pounds in Detroit, at the arena buffet. The only one to top me was RBY after weigh ins.
I put on 8 pounds in Detroit, at the arena buffet. The only one to top me was RBY after weigh ins.
I forget, what time am i supposed to show up?Saturday I'm making tacos and street corn for about 35. Grilled shrimp and well, a 55 pound piggy.
I may even put some Memphis Dust on that sucker just to make @WexfordWarrior happy. I usually save it for the brisket.
Ha, actually it's not my party. I'm just a guest. A really good guest, but just a guest.I forget, what time am i supposed to show up?
My exception: fresh seafood buffet at the beach. I love peel and eat shrimp and crab legs. A low country boil will suffice as well.
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