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  1. bpinmi

    Quickest way to defrost chicken wings before grilling

    Smoking some wings on the Kamado tonight for the football game. I had them in brine over night thinking that would thaw them out but it really didn't. I've currently got them spread out on cookie sheets in my garage which is 45 degrees. Anything I can do a little more quickly so they are ready...
  2. bpinmi

    Grilling small steaks

    Interesting. Hadn't thought of something like that. How long did you smoke them and what temp?
  3. bpinmi

    Grilling small steaks

    Not sure why the processor cut them so small but I'll be grilling these venison steaks tomorrow. Very small and thin. Here's one alongside a can of beer for reference. Any tips on grilling so they don't get overdone?
    • bpinmi
    • Thread
    • Replies: 4
    • Forum: Beef
  4. bpinmi

    Brisket getting better but still needs work

    I pulled it at 200. Probe seemed to go in real easy. Next time I'll probe sooner.
  5. bpinmi

    Brisket getting better but still needs work

    Smoked a whole brisket over the weekend (18 pound whole brisket). Turned out pretty good. Slices from the flat were a tad dry but not terrible. When doing the bend test on your slices, if the slice breaks in half when bending is that a sign of overcooked?
    • bpinmi
    • Thread
    • Replies: 6
    • Forum: Beef
  6. bpinmi

    How to know you're actually getting a tri-tip?

    Never cooked a tri-tip and looking to give it a try this weekend. I always hear stories abut people getting things passed off as tri-tips from the butcher that really aren't a tri-tip. How can I tell I am getting the true tri-tip when I order it? Thanks!
    • bpinmi
    • Thread
    • Replies: 5
    • Forum: Beef
  7. bpinmi

    Post Oak

    A few years ago my Dad brought me back some post oak while in Texas for the winter. I kinda forgot about it sitting in my garage. Assuming it doesn't matter if it's been sitting a while? If I want to use it in my WSM, is best to just cut it up into baseball sized chunks?
  8. bpinmi

    Meatloaf - Nailed it

    I love a good smoked meatloaf. Fired up the WSM today and put out my best meatloaf yet.
    • bpinmi
    • Thread
    • Replies: 9
    • Forum: Beef
  9. bpinmi

    Chuck Roast vs Pot Roast

    Stupid question, is there a difference between Chuck Roast and Pot Roast? I smoked a few chuck roasts a few months back for some delicious pulled beef. Going through the freezer while we are on lockdown and I've got a few packages labeled "Pot Roast". They look the same as a chuck roast. Is...
    • bpinmi
    • Thread
    • Replies: 5
    • Forum: Beef
  10. bpinmi

    Pulled Beef Street Tacos from Chuck Roast

    Pulled beef street tacos from a smoked chuck roast with cotija cheese. Marinated over night in Dr. Pepper and garlic salt. Put a basic salt/pepper/garlic rub on this morning. 3 hours at 225. Then put it in a foil pan and added some squeeze butter and Thai chili sauce, covered in foil and then...
    • bpinmi
    • Thread
    • Replies: 8
    • Forum: Beef
  11. bpinmi

    First Time Beef Tenderloin

    Yes, I was referring to the entire process. But not the best wording.
  12. bpinmi

    Beef Tenderloin on Akorn Kamado

    To be honest I'm not sure what it does for the flavor. I remember many years ago reading Ted Nugent's Kill It and Grill It and he used Coca Cola for marinading beef. I've been doing it ever since. If I had to guess, the phosphates in the soda help break down and tenderize the meat. But I'm just...
  13. bpinmi

    Beef Tenderloin on Akorn Kamado

    Gave it a go with a beef tenderloin on my Akorn kamado. Marinated for an hour in coca-cola/teriyaki marinade/garlic salt. Then added a Commercial rub from Kroger (Private Selection Cracked Peppercorn Rich and Savory). Reverse seared at 260 for 45 minutes until IT 120. Then cranked the grill up...
  14. bpinmi

    First Time Beef Tenderloin

    Gave it a go with a beef tenderloin on my Akorn kamado. Marinated for an hour in coca-cola/teriyaki marinade/garlic salt. Then added a Commercial rub from Kroger (Private Selection Cracked Peppercorn Rich and Savory). Reverse seared at 260 for 45 minutes until IT 120. Then cranked the grill up...
    • bpinmi
    • Thread
    • Replies: 6
    • Forum: Beef
  15. bpinmi

    Fan add on for WSM

    I'd like to keep it around $200 or lower. Prefer not to go the DIY route.
  16. bpinmi

    Fan add on for WSM

    Looking to add on a fan for temperature control for my Weber Smokey Mountain (22) and would love to hear some recommendations. Thanks.
  17. bpinmi

    BRISKET FLAT, MY WAY

    Great tutorial. Thanks for sharing!
  18. bpinmi

    Brisket flat with Q-view

    Excellent looking brisket flat slices. I'm jealous!
  19. bpinmi

    Brisket Fail 3.0

    Interesting feedback. Thank you! IT of the point was 198 and IT of the flat was 194. Maybe I pulled too soon? I did keep it wrapped and stored in a cooler for 4 hours after I pulled from the cooker. I probably need to do a better job of letting the probe tenderness guide me on when its done...
  20. bpinmi

    Brisket Fail 3.0

    The fatty pieces from the point were great. It was the slices from the lean flat end that were just way too dry. Hopefully next time!
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