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  1. ejbreeze

    It's Rib Eye Roast Saturday.

    I checked out Lea & Perrins website and found a coupon for the Thick Classic Worcestershire Sauce.  It looks like Walmart might carry it. http://www.leaperrins.com/products/thick-classic-worcestershire-sauce.aspx
  2. ejbreeze

    It's Rib Eye Roast Saturday.

    This was how I bought it.  It's Certified Angus Beef I got at H-mart yesterday.  All their meats are very lean.  I guess Koreans prefer their meat that way.  Will have to look for the thick worsy.
  3. ejbreeze

    It's Rib Eye Roast Saturday.

    Inspired about all the prime rib smokes going on lately I bought this little gem for two.  Washed down in Worsy and Montreal steak seasoning then wrapped and placed in the fridge over night.  Sometime today it will go on the smoker.
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  7. ejbreeze

    Getting ready to smoke some Chilean Sea Bass

    Thanks guys.  The funny thing is I woke up this morning hungry. That fish doesn't stay with me very long.
  8. ejbreeze

    No Bearcarver Tri tip tutorial???

    Yes Bear needs a tip about Tri-Tips.  Although a Tri Tip done up Santa Maria style is a slice of heaven.
  9. ejbreeze

    Pool Party Brisket! First Brisket on UDS!!!

    What do they say.........NICE BARK!
  10. ejbreeze

    found sundays meal

    Good things are going to happen to you when you eat this.  
  11. ejbreeze

    Smoked Beef Shortribs

    That's the good stuff.  I really liked how the ribs pulled back on the bone and gave you a crust.   What's ya gonna do with all those bones? 
  12. ejbreeze

    Getting ready to smoke some Chilean Sea Bass

    Fifty minutes and it off the smoker.  This was a nice smokey flavor on the outside while the inside remained so moist the juices hit the plate. A keeper and a new fav.
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  16. ejbreeze

    Getting ready to smoke some Chilean Sea Bass

    Yes your right.  About 1".  Here it is after 30 minutes.
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  18. ejbreeze

    Otter Smoked my first Brisket today Q-view Heavy

    Nice smoke Otter.  Love that slaw on a hot day.
  19. ejbreeze

    Getting ready to smoke some Chilean Sea Bass

    Thanks for the advice.  Chilean Sea bass is pretty oily.  Don't you think I could get away with smoke for a while then finish on the grill like Todd suggests?  Maybe a one hour smoke?  We have a Super H mart  http://www.yelp.com/biz/super-h-mart-diamond-bar-2  which is a Korean market with the...
  20. ejbreeze

    PRIME RIB (New Best Ever!!!)

    Bear better than a Rib House quality.  I'm going to give this a try tomorrow.  I see you pulled it at 133 degrees.  What temp and for how long?  My wife likes her meat well done but this time she is just going to have to but her piece on the grill after I pull it at 133.
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