Food / Drink TCG Grillers, smokers and red meat enthusiasts

[MEATeorite]

Just plain bob ribeyes tonight

 

[Spivitz]

Awe Ya Partna, lunch soon.

 

[Spivitz]

Yum

 

[Yaj Yak]

I did chili before xmas, made beef stock from the ribeye bones from the prime rib i cooked... Did sous vide prime rib and finished on charcoal for Xmas eve. Turned out killer. And rando Brussel sprout pic too.

 

[Aircal]

Christmas gift from friends...They know me well...lol

 

[SleeperLS]

Smoking some thick pork chops for dinner tonight. Going to wrap them in bacon and do a brown sugar mustard rub.

 

[Lead Pipe]

My smokefire was delivered yesterday. I grilled a strip and filet at 400 with Mesquite wood. Other than some issues with temp fluctuation the steaks came out awesome. I’m cooking a prime rib tonight.

 

[SleeperLS]

Nice grill, but I hate the name they gave it.

 

[crooks]

Are those steaks well done?

 

[DEEZUZ]

I don't think doing quick smokes on a smoker yields anything special?

Takes hours for smoke to soak in

 

[crooks]

I don't think doing quick smokes on a smoker yields anything special?

Takes hours for smoke to soak in

I thought most of smoke flavor sets in before the mylar reaction and before the meat reaches 130*

 

[Lead Pipe]

Are those steaks well done?

Dear god no.

 

[Blood on Blood]

Well about time for me to fire up the old Weber meat cooker in preparation to smoke a ham.

Think I might use that pecan wood for fuel. Just the right heat and flavor

 

[Spivitz]

Mmmmmm..... I'm smoking chuck roast burnt ends tomorrow

 

[Blood on Blood]

The Weber just doesn’t want to be a “Team Player” today.

She’s running hotter than Shakira’s ass on an Arizona Summer night

You’d think with the weather being a cold icy rain the Weber would be running cooler than Bill and Hilary’s bedroom, but Nope.

Weber is running hot

 

[Spivitz]

Must be good DA

 

[Flyn]

Pork shoulder was on sale this weekend for $.99 a Lb. so it looks like I'll be doing some pulled pork this week.

 

[Spivitz]

My first time, chuck roast burnt ends. Low n slow

 

[Shawn1112]

My first time, chuck roast burnt ends. Low n slow


View attachment 77690View attachment 77691

How were they?

 

[Spivitz]

How were they?

I was very concerned, thought they would be dry. Smoked 250 degrees, 90 min (small pieces, pot roast cut)

Aluminum pan'd up
Beef broth
STUBS barbecue

Another 90 min at 200 degrees...


Dude... On point.


I can't wait to make brisket burnt ends
?

 

[MEATeorite]

Headon's pineapple sausage in the cold

 

[Lead Pipe]

NYE prime rib. Unfortunetly I didn’t get any after pics other than what @Loanshark posted on the gram ??. Ribs tomorrow.

 

[Flyn]

Just a preview... I'm going to inject it soon using Chris Lilly's injection recipe. It's rubbed with Lambert's Sweet Rub O' Mine. I trimmed the fat cap down to around 1/4" to, hopefully, get some bark out of it, too. Rendered fat... MMMMMH.

 

[Flyn]

The Weber settled in at exactly 250 degrees with my two outside burners on low. I want 225 but the air temp will probably drop 10-15 degrees overnight. I'm going to leave the grill setting where it is and see what happens. 250 is at the high end of the smoking range but it's still OK.

I tossed in a couple foil packs of wood chips. In a couple hours I will replace them with two more. I'm using Pecan this time because that's all I have. Time to get some more wood.

 

[Flyn]

Temp dropped to 244 now. Hasn't moved in a while. Webers are awesome. 66 degrees internal meat temp now. I love my Meater Plus. So much easier to use than the regular temperature probes. No wires, one device you stick into the meat and it gives internal and external temps. I set alarms for high ambient temp, low ambient temp and internal at 195. They should wake me up if anything goes awry.