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Tomahawk with a test rub
Love that sear and love that medium rare center! Great job and thanks for testing out the rub! -
Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
My pics are hosted by imgur. Is that site blocked by the network you are on? I can't see them at work due to imgur being blocked. It is fine eating! Had a more traditional sandwich last night - beef, swiss, and spicy mustard on regular white bread. Still mighty good, but I missed that au jus! -
Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
Yes. Definitely give one a shot. Lots of fun and a good departure from the "standard" cuts that I always end up cooking. The rub mixture is something I'm still tweaking for a potential commercial release, so I don't even quite have the ratios in the first place, but it is an SPOG based rub... -
Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
It's pretty beefy. Particularly the middle/main section of the cut. Close to what you'd expect from a chuck roast. I do plan to inject the next one, however. No special seasonings or flavorings in the injection, just something beef based with a little saltiness to it to further enhance the... -
Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
I think you have mine, too, if you just want to drive up instead. :emoji_wink: Fortunately, such a large hunk of meat means I have plenty of leftovers to satisfy the hunger for the rest of the week. :emoji_laughing: Much appreciated! I saw your thread and will chime in soon. Sounds like... -
Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
Thanks all, for the feedback! It was a delicious meal that I will be adding to the regular rotation and working on improving. And a BIG thanks for the trip around the carousel! First time for me. Very humbled that you all liked the result. :) -
selling my rub
Depends on what your aspirations are. I started off with little craft fairs and trade shows where I could sell it in a little mason jar and didn't need anything fancy as far as prep, labeling, etc. is concerned. Once taking it commercial, however, it required* a little more effort. GSN (UPC)...- bvbull200
- Post #2
- Forum: Sauces, Rubs & Marinades
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Beef Shoulder Clod - French Dip Sandwiches (Pic Heavy!)
Took my first swing at beef shoulder clod this weekend with French Dip Sandwiches in mind. I WILL be doing more of this cut. Here is a rundown of the cook - pics included. Beef shoulder clod - just shy of 17 lbs. Trimmed off less than a pound: Rubbed with what might end up being the next... -
Sponsored 50% Coupon for Inkbird 1500feet Remote Signal Waterproof BarbecueThermometer
I know I'm late - crazy week kept me inattentive to here - but is there any chance any part of this promotion is still available? This would make a nice companion to the UDS smokers! If not, I understand as well. Thanks for offering this to the community. Looks like lots of folks got an...- bvbull200
- Post #151
- Forum: Meat Thermometers
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YESTERDAYS HAWG TRIMMINGS
In addition to the aforementioned uses in beans and as a treat for the cook, I use those rib tips to experiment with new rubs, recipes, sauces, glazes, etc. It's a great way to find your next big idea for a rack of ribs! -
Pork Belly Braid
I have two daughters! The oldest said the same thing. "It's like braiding my hair!" Only problem is, I can mask a messy braid with some rub and smoke when it is pork belly. Her hair, not so much. :emoji_laughing: -
Pork Belly Braid
I have to thank @wbf610 , whom I know well through an automotive forum, for making this suggestion on what to do with some leftover pork belly. I think he got the idea from here in the first place! At any rate, I had about half of a pork belly left from a cook the day before. I took half of... -
Uses for Beef Fat?
Came to post just that. Rendered it down, then make the best damned french fries you've ever had! -
Hot and fast
I much prefer cooking my briskets at the higher end of the temp range, too. I've cooked hundreds of them at all temp ranges, wrapped, unwrapped, spritzed, injected, not injected, different woods, etc. My favorite combination seems to be: ~275-300* cooking temp Pecan & cherry wood Injected Rub...- bvbull200
- Post #30
- Forum: Blowing Smoke Around the Smoker.
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Christmas Exchange
I'd be in! Sounds like a fun idea. Even if you don't have anything "local", just something that you've discovered that others might not be familiar with would be a good alternative.- bvbull200
- Post #15
- Forum: Blowing Smoke Around the Smoker.
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Oct Throwdown Winners
The dishes were awesome. That page is saved offline on my computer to go back to when I'm ready to give them a whirl. Some PMs might randomly show up sometime down the road, so don't forget what you did ;). That was a helluva return to throwdowns - hopefully enough to spring this thing in to...- bvbull200
- Post #35
- Forum: SMF Throwdowns
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Smoked tri tip failure
Tri-tip shouldn't need an injection and, depending on how strictly you adhere to food safety recommendations, you may not want to anyways. You don't cook tri-tip to a high enough internal temperature to kill food-borne bacteria. This only becomes a potential issue if you force bacteria to the... -
First Brisket Cook
Take the time per pound with a grain of salt. A short, thick brisket weighing 12 lbs will take longer to cook - all else equal - than a long/wide, thin brisket weighing 17 lbs. How long it takes to cook the middle of the meat is really the factor in the time it takes to cook. I cook on Ugly... -
Reverse Seared Prime Rib
I reverse sear my prime rib to fantastic results. I take it to 115-120* on the low 'n slow portion, then give it a short rest (~15 minutes) while bringing the heat way up (I like to use lump charcoal with a little wood in a chimney starter for the sear portion). This helps make sure I don't...
