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  1. graco

    Prime cowboy chop

    I used Morton's Steakhouse cajun rub for this one. White pepper, kosher salt, cayenne pepper, garlic and onion powder. Smoked til IT 125. Reverse seared of course.
    • graco
    • Thread
    • Replies: 5
    • Forum: Beef
  2. graco

    Trying out Louie Muellers beef rib recipe

    Used beef stock for a base, then added Mueller's rub. Cooking at 285 with oak, will wrap in butchers paper after 4h. Looking good so far.
    • graco
    • Thread
    • Replies: 4
    • Forum: Beef
  3. graco

    Dry aged cowboy chops.

    Bought these at the Meat House. 1.2lbs each. Seasoned with espresso sea salt, coarse black pepper and garlic powder. Cooking indirect at 275. Over my new cast iron grates.
  4. graco

    Chicken wings

    Blackened seasoning, cooked for 1h at 325 degrees. They were good. The seasoning came from spicesage.Com
  5. graco

    Pork picnic.

    3.5h at 350 degrees, seasoned Puertorrican style by my wife, the best at it. Dry bribed for 3 days.
  6. graco

    First attempt at dry aging.

    Got 15lbs ribeye primal at BJ'S, beef from Canada, great marbling but no USDA grading. Used the umai bags, kept in fridge for 28 days. They look great. Any suggestions on cooking them?
  7. graco

    Whole pig done!

    50lbs with a big turkey stuck to it too. Cooked for about 5 hours in a home made rotisserie with lump charcoal and some wood for flavor. Came out really good.
    • graco
    • Thread
    • Replies: 9
    • Forum: Pork
  8. graco

    Kobe brisket on the new smoker!

    I bought 7lbs of kobe brisket, my butcher gave me some beefers to cook for him and gave me a Halal ribeye as a gift. Brisket was rubbed with Myrions recipe, no injection. The beefers with peppered cow. Smoking in the new stick burner between 250-300. Learning, this has a steep learning...
    • graco
    • Thread
    • Replies: 13
    • Forum: Beef
  9. graco

    Second attempt at the Kobe rib eye.

    Same cooking method (smoked at 280 until IT reached 120, then seared). This time though I used this magical salt (espresso salt) with a bit of pepper. This stuff was really good. I will be using it on steaks forever.
    • graco
    • Thread
    • Replies: 4
    • Forum: Beef
  10. graco

    Kobe rib-eye, reverse seared.

    Snake River Farms had a 2 for 1 sale, bought 2 Kobe rib roasts, sliced them up and now am cooking one in my Kamado. Applied olive oil, sea salt, black pepper. Smoker at 280 degrees. Will sear once it hits 130 IT. Not done yet.
    • graco
    • Thread
    • Replies: 18
    • Forum: Beef
  11. graco

    Angus brisket and choice short ribs.

    With tons of oak, and some local brew too of course.
    • graco
    • Thread
    • Replies: 8
    • Forum: Beef
  12. graco

    My new 1/4" steel plate smoker

    I took the designs from a tank build and modified the hell out of it (I did not build this though). 20" dia x 36" wide cooking chamber with (3) 18" × 36" cooking grates. Almost 2000 sq/inches of cooking space.  The firebox is 14" dia x 24" long vertical draft with dual outlets and a pull out...
  13. graco

    SRF has a 2 for 1 sale just for today!

    Go check it out, well worth it. I got the rib roast, 10lbs Kobe for $229, free shipping too.
  14. graco

    Something new with beef ribs

    Trying a coffee rub and coffee mop. We'll see how it goes.
    • graco
    • Thread
    • Replies: 8
    • Forum: Beef
  15. graco

    Wagyu brisket!

    I found Wagyu brisket in Orlando, price tag was $12.69/lb, got it for $10.49/lb, so I just bought 4lbs, they let me get the point though so I could not resist. Sorry, I have no pictures, but it was a beautiful thing. It was so damn tender w/o marinating or injecting...no wonder it's used in...
    • graco
    • Thread
    • Replies: 17
    • Forum: Beef
  16. graco

    Generating a good smoke in the kamado

    So I have been using wood chunks but after 1h or so the smoke stops and is completely clear. Also, when I use my electric smoker with wood chips, added every hour, the food does taste more "smoky". So I bought this  cast iron smokebox. Works like a charm. Does anyone else have that problem?
  17. graco

    Chicken kabobs

    My brother used to sell these and made a killing. Brined overnight with olive oil and garlic, seasoned only with salt, cooked over medium heat. Sauce is BBQ sauce, whichever you like, and Coca Cola. Brushed a few minutes before done.
  18. graco

    Trying something new with brisket!

    I'm using Foodsaver marinating method instead of injecting. I had to cut the flat in two of course but the penetration was really good and I'm guessing more evenly distributed.
    • graco
    • Thread
    • Replies: 14
    • Forum: Beef
  19. graco

    Beef ribs, again.

    Beef ribs, with 2 different recipes. One made like County Line (San Antonio, TX) and the other with Peppered Cow rub (incredibly good). Both were good but the cow rub was probably the best beef rub I've ever used. Cooked at 285, spritzed once, til IT hit 190.
    • graco
    • Thread
    • Replies: 7
    • Forum: Beef
  20. graco

    I need recommendations on a meat slicer

    Preferably below $150, thanks.
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