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Can't decide tri tip method
I have done the brisket method a couple of times. I think I prefer the flavor better with the brisket method. -
Looking for best way to cook Sirloin Tip Steak?
I agree. When I ordered the sirloins, I asked for 1 1/2" thick. I thought I would be getting the ones similar to what I would get at my local market that were 2-3 lbs. They were huge slabs! I don't think my straight sirloins are over .75lbs. I also told them not to trim the briskets at all... -
Looking for best way to cook Sirloin Tip Steak?
We recently purchased a beef, and as I was sorting it into the freezer, I noticed quite a few packages of sirloin tip steaks. I am not familar with cooking these and would like some tips. Is it a lean cut? tough cut? Should I cook it low and slow, or hot and quick? -
Pork Tenderloin tips?
What IT should I cook these too? Should I slow cook or hat and fast? They have been brining for 4 hours. average size is 2'X2" chunks -
Whats the oldes meat you have thrown on the smoker?
This afternoon I was digging through the freezer and found some pork spare ribs that are a few years old> I decided to throw them on the smoker with low expectations. they were cryovaced, but smelled a bit freezer burned. I did notice the price was one third of what I saw them for at the store...- mrad
- Thread
- Replies: 9
- Forum: General Discussion
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From backyard to Business
Not sure that I can add a lot, but I have a friend that started doing this bout 10 years ago. He bought a lang 48". Business for him was good and he later bought a bigger lang. I had some friends that asked if I could cater their kids graduation parties, so I leaned on my friend for adivce...- mrad
- Post #8
- Forum: Catering & Large Group Gatherings
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What % lean do you request for your hamburger?
Al, I used to do the exact same thing. We loved the brisket burgers. However, brisket is now $5.29 a pound in our area for a packer. I can't justify grinding it into burger.- mrad
- Post #14
- Forum: Meat Selection and Processing
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What % lean do you request for your hamburger?
I have a full beef that will be cut up late next week. The butcher told me they usually make the hamburger 90% lean. I'm not sure this is what I want. I think I would prefer 75%-70% lean. My thought is that fat adds flavor. Especially for burgers which is what I will make about half of the...- mrad
- Thread
- Replies: 14
- Forum: Meat Selection and Processing
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Beef Clod
What would I do with soup or neck bones?- mrad
- Post #4
- Forum: Meat Selection and Processing
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Beef Clod
I have a full beef that will be cut up in the next two weeks. One cut I see threads about, but have not seen in my area is a beef clod. What part of the animal does this cut come from?- mrad
- Thread
- Replies: 5
- Forum: Meat Selection and Processing
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Sad day
For Fathers Day, my wife bought me a Weber Kamado. However, she said there was one stipulation. I had to start clearing out some of my other grills/smokers. I guess I did not realize how many I had accumulated over the years. Between the garage and pole barn, we had 10 grills/smokers Brinkman...- mrad
- Thread
- Replies: 12
- Forum: General Discussion
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Looking for ideas on best method for Flat Iron roast.
This is a 2.8 lb Roast Form -
Looking for ideas on best method for Flat Iron roast.
My wife and I are camping in up north MN for a couple of weeks. I have been trying to find something to throw on the weber Kamado but have not been having any luck finding anything under $50. I did find a small-town grocery store that sold 'Flat Iron Roasts" They looked well-marbled, weighed... -
Any opinions on the Weber Summit Kamado?
Looking for opinions on the Weber Summit Kamado. Does anyone own one, and if so, what are your opinions? I came across a great deal on one today and am ready to make the purchase. I should mention that I currently have 7 grill smokers. A Blazn Grill works, A Lousianna Davey Crocket, three...- mrad
- Thread
- Replies: 6
- Forum: Kamado Cookers
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Question on Brisket method
Well, the long slow method did happen. I went to check on the brisket around 3:30am to find the pellet grill cold! A pellet bridge had formed just above the auger. Got the smoker fired back up and set it to 225. around 9:00am my wife wanted to run to town. IT was 194-198. I set the temp to... -
Question on Brisket method
The thing that got me thinking about this method is that a buddy of mine has a food truck. I asked him how he did his briskets. He told me 30 hours at 210. He said you cannot overcook it at that temp. My worry is how much time do I need. I have started to wonder if I should set temp at 205 or... -
Question on Brisket method
I have done this method several times. Most of the brisket is great. However, when it is pulled the other portions are always quite a few degrees warmer and some parts are not as tender. I'm trying to get the entire brisket as close to the same temp as possible. -
Question on Brisket method
I am curious as to what the thoughts would be on this method for a 13 lb brisket with a pellet grill. Inject brisket with beef broth and some phosphate. 1-2 hour at 160 ( high smoke) cook at 275 until the outer portion is about 190 degrees Then set the temp at 205 degrees. My reason for this... -
First time using Natural casing for meat sticks question?
Another update, the second batch is at 154ish and the casing has not developed the mahogany color. Still looks clear. Do I pull them, or wait for a color change on th ecasing?- mrad
- Post #11
- Forum: General Discussion
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First time using Natural casing for meat sticks question?
I just threw them in the freezer. Should I pull them out and leave them in the fridge overnight?- mrad
- Post #10
- Forum: General Discussion
