Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Flyn]

I found the link on Highfalutin' Low Carb on youtube. This guy does comparisons so he's more believable than people using their own recipes. He has the original recipe link in his description. He mentions adding some yeast as a seasoning rather than a leavening agent, which I did. The bread was edible but far from the best breads I have eaten. Be prepared, this recipe uses whey protein which is not cheap. It's probably a $10 loaf of bread.

 

[Spivitz]

It was a beautiful ride to the Farmers Market this morning.
I could not help myself


Had to go straight to the grocery.
Hahaha

 

[MEATeorite]

Got high hopes for this experiment.

 

[Bru]

Smoked a pork butt the other day. Probably the 3rd or 4th thing I’ve ever used the Weber bullet smoker for, and the best result by far. Used considerably less flavored wood than prior smokes and it had a much more authentic flavor. I was using too many chips in previous cooks. Was a simple mustard coat then bbq rub, and at a meat temp of 160 I wrapped in foil and cooked to 200 internal. Used it for salad protein through the week, and sandwiches.

 

[Shawn1112]

Might be an uncommon opinion, not sure or not. But Wagyu filets are best cooked rare IMO. Pulled this guy off at 115, wouldn't had it any other way. Hard to complain here, but wagyu filet is almost too delicate.View attachment 94728View attachment 94729

Man, that cow was still mooing lol.
Got a 8lb shoulder on the smoker. Something simple, cheap and feeds a lot.

 

[Flyn]

I have that same Umami powder. Adds flavor.

 

[Flyn]

I went on a trek today to find a tri tip. For some reason, they are hard to come by in Florida. After several stores, I went to two butcher shops and finally found tri tip at the 2nd. Unfortunately they closed 5 mins before I got there. Their window says they have tri tip so I will go back there next week to get some.

 

[MEATeorite]

I have that same Umami powder. Adds flavor.

I did one chicken thigh with SPG and umami powder, was done before beef short ribs. I liked what i tasted so much i added more during the wrap on the ribs. Along with smoked tallow from the trimmings. Smoked all with applewood. I think theyre going to turn out very savory.

Short amount of experience with it so far, and i didnt add a lot on the thighs, but seems like it lost a lot of potency during the cook. Might be something i use for steaks and burgers or add midway through a cook on brisket or short ribs going forward. My initial impressions are really good. This and the amount of MSG ive been adding lately, is getting into Ramen noodle mushroom flavored territory.

 

[Flyn]

Yeah, Umami powder is usually mushroom based and can add flavor when used. I think you could get similar results from cooking with a shredded mushroom seasoning.

 

[Shawn1112]

Yup

 

[MEATeorite]

Whoa. These turned out. Hot sauce binder + SPG + umami powder. Wrap - umami powder and smoked beef tallow. Beef tallow is the biggest game changer though. I strongly recommend.

 

[Flyn]

Looks great!

 

[Shawn1112]

Whoa. These turned out. Hot sauce binder + SPG + umami powder. Wrap - umami powder and smoked beef tallow. Beef tallow is the biggest game changer though. I strongly recommend. View attachment 95202View attachment 95203View attachment 95204

Keep hearing about the beef tallow. Gonna give it a shot

 

[MEATeorite]

Keep hearing about the beef tallow. Gonna give it a shot

Strongly recommend. Its really up'd my game. Just take the trimmings from brisket/short ribs you'd normally discard, throw in a foil pan smoke alongside the brisket/ribs. When you get to the wrap, the tallow will have rendered down and just pour it into the wrap.

I got a jar i have on hand in the fridge. Ive used the beef tallow for other things, nachos and smash burgers. Very tasty. Makes anything taste more smokey too.

 

[Flyn]

Yeah, I save pork and beef tallow when I don't use it. Put it in the fridge in a mason jar or freeze it in a freezer bag until I need it. I also take unsalted butter and make clarified butter (Ghee) to use instead of regular butter or oil. It doesn't burn until a much higher heat.

 

[Spivitz]

Lunch

 

[Spivitz]

Slice of garlic with each bite

W.

 

[Thirdgen89GTA]

Oh my. This was in there for 2.5hrs @ 135.

seared it. Crust looked amazing. Cut it open. Rarer Thai thought it would be.

 

[blue-sun]

Filet’s that I prepped for dinner yesterday (salt + pepper + some Lawry’s. Had them seasoned in fridge like that for a few hours and then they went in a vacuum sealed bag with a little butter as well. Like I said, I prepped all that yesterday at lunchtime for dinner last night but something came up and we didn’t end up cooking them. Had them tonight.
Sousvide at 130 for 2 hours. With about 25 mins to go I fired up the Ooni pizza oven and a cast iron skillet to get it up to temp (875ish roughly).

pulled them out of the vacuum bags and patted them dry. I gave my steak a nice pepper crust and then we seared each side for 60 seconds in the Ooni and let them rest for 5.

does not disappoint!

 

[Flyn]

I had grilled pork tenderloin tonight. Amy made it along with seared Brussel Sprouts. Good stuff. Amy is coming along nicely as far as grilling ability.

 

[Spivitz]

Yum

 

[Shawn1112]

Yum

View attachment 95658View attachment 95659

Is that Mindys plate? If yours you better man up and throw some more meat on that plate

 

[Spivitz]

Shawn1112


I ate some pizza too

 

[MEATeorite]

Leg of lamb. Smoked with grapewood chunks and then seared. Butcher twine suprisingly survived the sear.

Took advantage of Kosmos Q sale and bought a lot or rubs, glazes and sauces, glad i did. Everything has been wonderful so far.

 

[Spivitz]

MEATeorite

Wonderful, love me some lamb
???