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Tomahawk - Reverse Sear
Looks perfect. But whoa; it looks like you're searing amongst a pile of leaves. And the last picture is kinda depressing. Nothing left for the rest of us. -
Smoked Sloppy Joes
My wife, bless her heart, used to make spinach sloppy joes. I called them sloppy janes. -
First Skirt Steak
There are 2 inside skirt steaks and 2 outside skirt steaks per cow. The inside skirts tend to be tougher. Outside skirts are much more tender but can be expensive and hard to find. The most important variable is probably the specific cow they came from (genetics, how it was raised and fattened... -
Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!
Interesting. I've never aged beef beyond the processor's usual 2 week hanging time. You have much more experience than me, which is none. From looking at your Meal Planning post, it looks like you are mostly wet aging in vacuum packs? Maybe an occasional dry aging? And of course the dry brining... -
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Dry Brined Reverse Sear Tomahawks and Roasted Baby Red and Gold Spuds!
In dry brining, course salt is used to draw water out of the meat, which hydrates and dissolves the salt, and then the saline solution is absorbed back into the meat. You can watch this is real time. Apply course salt to meat, put in fridge and observe surface of meat every 10 min. You will... -
Picanha on an open pit. If it ain't broke ...
Picanha from my homegrown Dexter/Jersey cross. The processors halfway scalped it, but that's ok. Cooked over red oak at medium-low heat (6-8 hand seconds). I like a little bit of flame on mine. Pull at IT=110F and rest 15 min. Slice into steaks and then over high heat. Sear for a few... -
Tri Tip- didn't go as planned! quite...
I like to grill tri-tip over an open fire, such as a Santa Maria grill, seasoned only with salt and maybe pepper. And I like a little bit of flame on mine. Here is a video of me cooking on an open fire pit with a swinging grate. -
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Rollin Smoke today - wagyu ribs and brisket
Wow. 1 cup of fat per rib. That's why I'm not a big Wagyu fan. Looks good though. -
Tri Tip- didn't go as planned! quite...
As others said. It ain't gonna fall apart, but it shouldn't be tough. "Bite" into it and enjoy the mouthfeel. Chew it and savor the flavor. Hard to get much better. But a 12 hour smoke starting at 110F? Seems extreme. What was the IT? -
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No Smoked Meatloaf Lately. So ...
Thanks everybody. Yes, meatloaf is ideal for smoking. It's not very dense, and smoke easily penetrates and permeates the meat with goodness. I don't use bacon because it's so good on its own. Here is what I usually put in mine: 1 egg (lightly beaten); 1 - 1.5 lb ground beef (80-85 % lean)... -
No Smoked Meatloaf Lately. So ...
... here's one. Homemade guajillo chile based rub. Smoked about 1.5 hrs at 250F on Weber kettle with hickory chunks. Basted with homemade sauce for last 10 minutes. Slice it up and it's dinnertime. Plated with mashed potatoes, made from homegrown gold and purple potatoes. Thanks for... -
Huckleberry Balsamic Prime Filet, glazed Roots, and Baby Red Rustic Mash
Man. What a great looking meal you got there. -
Beef Back Ribs
Looks like it really could be a back rib, but I've never seen them cut like that. Somebody's ribeye steak got short changed. Where did you get that? I want one (or two) of those. -
Boneless Tomahawk & Turf!
Those steaks remind me of the "Old 96er." Such a great looking meal. Congrats on the score, the cook, and the Boy. -
Cold Front- let's cook some ribs
Up to 85+ today and overcast. Good day (relatively speaking) for cooking over open fire. 2-bone section of plate ribs cooked at 250+ for 3.5 hours over oak/hickory, then rest at 170 for 30 min before cooling to RT. Lot of work for just 2 ribs worth of meat, but was worth it. Served with fresh... -
Flank steak tacos
Flank steak is one of my favorites (I have a lot of favorites these days). Love the char, and doneness looks perfect for my taste.
