Food / Drink TCG Grillers, smokers and red meat enthusiasts

[MEATeorite]

First go with Kosmos hot cow cover. Man, this rub has a lot of peppery pop to it. Very very nice flavor. Strong spicy bite to it. No binder. I normally go with a potent hot sauce here, but resisted because i liked the rub so much. Rack of beef ribs are going to go for an overnight cook on the WSM with my favorite combo, cherrywood and pecan. Fat trimmings off in an aluminum tray to get smoked alongside it. Will get tallow smothered during the wrap and again during the rest. Will add MSG and Umami powder with tallow. Kind of the right group of friends to invite to the smoked tallow party.

Membrane left on. Ive tried without before, only discernable difference was, it was a bit less juicy. I'm in the membrane off club for pork ribs, but beef i think it helps keep rendered fat inside. And as much as i like smoke flavor, i like to preserve the interior on a cut like short ribs, because its got an incredibly beefy flavor. Also why i like this cut in a rack, not individual bones like walmart and Aldi sells.

If all goes well, these ribs will be done before the Bears are done tomorrow. Bears, not bear game if you know what i mean.

 

[MEATeorite]

Mornin'. This was first cook in a while i didnt use Blue bag charcoal. Last time i did that was with Weber briquettes, and i couldn't get a clean fire out of them. This time i used B&B. So far, no complaints. I adjusted vents just before going to sleep, that is it. Has been pretty rock solid 240-255, very clean blue smoke. Love my WSM. Wrapped and smothered in tallow at 193 internal.

 

[Spivitz]

NY for lunch

 

[MEATeorite]

Turned out. No leftovers. I really really love the texture of beef short ribs with a decent bark.

 

[Spivitz]

OMF man, that looks delicious ?

 

[Aircal]

Spent couple hours cleaning the smoker yesterday. I really need to remember to clean it when I'm done......

 

[Flyn]

Time for some meat porn.

Tri tip on the left picanha on the right.

Using the old Santa Maria...

Reverse seared it and pulled it around 120*-125*.

Perfect edge of rare and medium rare. For these cuts, that's ideal.

Somebody is very interested.

The tri tip has its own flavor. Not quite a steak, not quite a roast. Salt, pepper, garlic. Really good. The picanha, Maldon salt only, is as tender as a filet and has a rib eye flavor. The fat is the good kind. I made a chimichurri sauce for the tri tip and Amy made some potatoes and carrots grilled in butter. Had it all with a port wine. Not bad at all. Deeeeelicious! We had a salad with some homemade blue cheese dressing but I didn't get it in the pic. It was good, too.

 

[Shawn1112]

Time for some meat porn.

Tri tip on the left picanha on the right.

Using the old Santa Maria...

Reverse seared it and pulled it around 120*-125*.

Perfect edge of rare and medium rare. For these cuts, that's ideal.

Somebody is very interested.

The tri tip has its own flavor. Not quite a steak, not quite a roast. Salt, pepper, garlic. Really good. The picanha, Maldon salt only, is as tender as a filet and has a rib eye flavor. The fat is the good kind. I made a chimichurri sauce for the tri tip and Amy made some potatoes and carrots grilled in butter. Had it all with a port wine. Not bad at all. Deeeeelicious! We had a salad with some homemade blue cheese dressing but I didn't get it in the pic. It was good, too.

Using that Santa Maria, are you still getting that "grilled" flavor or is it more so like cooking something in the oven or using a frying pan?
With no lid, I cant imagine your getting that "grilled" taste.

 

[Flyn]

It's grilled flavor compared to smoked flavor. Open fire smoke rising around the meat, meat drippings burning up in the flames, etc.

 

[Flyn]

Tonight, I made Alton Brown's de-boned but with skin chicken thighs with smoked paprika and stuffed with chopped olives, lemon zest and garlic over Yukon Gold potatoes and white onions. The chicken cooks over the potatoes so all the juice drips down and flavors the potatoes. I'm not even a big olive fan and it was still good. Skin got crispy in the oven.

 

[Lead Pipe]

Better @Yaj Yak ?

 

[Spivitz]

Lil BEEF tenderloin for lunch

 

[strtcar]

Beef tenderloin on the weber rotisserie

 

[Flyn]

Drooling...

 

[Flyn]

You guys planning your Thanksgiving turkeys yet? What are you going to do? I was going to cook for just me and Amy, maybe my son, since my daughters can't make it in town for Thanksgiving. They asked me to make turkeys for Christmas when they come in.

Instead, a friend wants us to come over to their house. They invite a bunch of people who are unwanted, for whatever reasons, elsewhere. No family or no friends kind of thing. So, I am now making turkeys for over a dozen people. I am debating how I want to cook them. Amy said I could do three turkeys so I would have one for us for left overs. I'm thinking about deep frying that one. For the Thanksgiving meal, I am going to grill one and put one in the oven. Deciding if I want to go traditional or jerked or ??? Probably 1 traditional and not sure about the other one yet.

Here's Sam, the Cooking Guy, 'splaining deep frying.

 

[Flyn]

Latest update... My friend now says her entire family is coming over and I need to make 3 turkeys for Thanksgiving. Great. Looks like it will be 1 on the grill, 1 in the oven and 1 in the smoker. I will hold off on deep frying the 4th until later in the week. I will probably separate the legs/thighs and wings for the smoked turkey. Will leave the other two whole.

 

[torquelover]

We’re doing things differently this year. Some prime tenderloins on Thanksgiving just my immediate family. Then fish fry Friday, FIL is bringing a bunch of Walleye and Crappies over he just caught, then some sort of turkey Saturday. I’m thinking of smoking a boneless breast if it’s not too windy.

 

[Flyn]

Late night pork chops on the Santa Maria. Used a Gordon Ramsey recipe.

Pitch black outside. Damned time change.

Tender with the fat rendered and grilled. Great flavor from the thyme and garlic.

 

[strtcar]

Ribs, not my best, but decent, also jumped on the smoked cream cheese bandwagon, excellent stuff.

 

[Thirdgen89GTA]

Oh nom nom nom

20oz RibEye. Stick a fork in me after this, cause I'll be the one that's done.

 

[Flyn]

I restocked my freezers today. Tri tip, picanha, shrimp, chicken, turkeys, pork chops and pork roast, ground beef and steaks. The freezers are loaded up again. I wanted to try some Iberico pork but it's SO expensive. $80 Lb. and up.

 

[DanJ]

Still experimenting with pork butts as they are cheap and I like pulled pork. Mustard as a binder, homemade seasoning, 275 using hickory and cherry lumberjack pellets 50/50 and spritzing with Martinellis apple juice hourly. Martinellis apple juice is delicious and I’m not usually an apple juice fan. Put in the pan once 165 with some jumex apple nectar, brown sugar and butter, cooked covered until 205. Came out better than my last one but I’m still trying other methods until I find something I like the best. Had sandwiches last night and making some quesadillas with it tonight.

 

[Flyn]

Try Lambert's Sweet Rub O' Mine on the pork. It's my favorite rub lately. Amazon or Ace Hardware usually carry it.

 

[SirMarco]

I've been injecting my pork butt/shoulders with Dr. Prepper. Then I use Webber Brown Sugar BBQ Rub and Kill Hoggs BBQ Rub.
When I wrap in in a pan I add a little Dr. Pepper to the pan and let it finish out. When I pull it right before we eat, I sprinkle a little more of the rubs and mix it all.
It's literally clean bone out and falls apart in your hands. No need to shred with claws or anything.

 

[Bub]

DanJ How long did it take to cook at 275? I stick to 225F on mine. Also nice Crocs bruh