Recent content by meyerbbq

Skin turned out good. I probably could have cooked them at 300 and had them come out better though. 

Thank you all very much for the kind comments! I had to take advantage of the nice day, as Iowa rarely sees 70* weather in February. Now its back to rain and possible snow. But I do have a 14lb Prime Packer Brisket in the deep freeze that I need to get thawed here shortly! 

Thanks Al!  Thank you TallBM, These we smoked with 2 good sized chunks of Pecan wood 

Been awhile since I've posted, but these are just to pretty not to share. These half chickens were rubbed with Deez Nuts Pecan rub from Meatchurch. I had 1 half chicken for supper and we pulled the rest to make sandwhiches and the gf wanted to make chicken noodle soup as well. 10$ for 2 whole...

I would have liked to document the process better but I was super crunched for time with this cook. I will say that I did trim the fat cap down to the meat for this cook. I recently saw a video stating that the smoke and rub flavor won't penetrate the fat cap so I cleaned up as much as I could...

Hey all,  Happy Monday, if that's logical to say   ..... The family got together (about 14 of us) this last weekend to celebrate some birthdays and just get some family time in. I decided to do the cooking, and pulled pork was on the menu.  I got 2 7lb boston butts from the local store, got...

Thanks Al, yeah we didn't use anything fancy on ours, just a tiny fan some salt and a mini fridge 

Sadly we forgot to write down the before aging weight.  My grandpa just did this with a whole sirloin too. Originally it was just over 5lbs, after dry aging it was 4.14lbs. After trimming it weighed in at 3.3lbs of good edible meat. 

Hey fellow Iowan!  First thing you notice about the dry age meat is the sort of nutty aroma that comes from the meat after the aging process. This intensifies the beef flavor IMO, Dry aging also helps with making the meat more tender. This was one of if not the most tender steak I've ever had...

I still have this beast that I will probably cook for my Step Dad for his Birthday 

Sure thing,  It's a pretty easy setup, We're just using a mini fridge for like pop/beer. In the bottom of the fridge there is a tiny fan that is USB driven. Just enough to get some air flow circulating throughout the fridge. The meat is placed on a cooling rack, and underneath the cooling rack...

Now I trimmed them tomahawk style because there was a good bit of fat on the ends, and some of the molded hard shell was still visible.  For this cook I did the reverse sear method. Cooking at 225* until the steaks are 125* in the center (rotating them when the IT is 90*). The steaks were...

Hello all,  Recently my Grandpa and I purchased a 5 bone Rib roast that we decided to dry age in a mini fridge. If anyone is more interested in this he has more info. The plan was to age the piece of meat for 45 days, but I got to anxious and cut it at 43 days.  Here's the 3 steaks that I...

So I may have just been on edge last night. The 5lb butt got up to 178 after 6hrs, but then it stalled and actually dropped 6 degrees. Now, 13.5 hrs later the small butt is at 190 and it'll be coming off at 200. The bigger butt is in the stall at 170. I can't say enough good things about my new...

One of the butts was around 5 lbs and it's up to 172 already after 5 hrs, if I won't be pulling it for another 12 hrs should I let it rest then put it in the fridge?