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  1. edmonds

    Hanger Steak, Fresh Corn, Rice-A-Roni

    Hanger steak seems to sometimes have an "off" flavor. I don't know if it depends on the specific animal, or the way it is trimmed. Because of its location on the animal, it is one of the first things removed during processing. I have had meat processors somehow "loose" my hanger steak and...
  2. edmonds

    Well, third time was a charm.

    Alright! You stuck with it till you got 'er done. Im a big fan of smoked chuck. Slices work well for sandwiches. But if you wanna pull it, you have to cook longer.
  3. edmonds

    Beef Back Ribs on the Weber Smokey Mountain

    Those shiners look mighty tasty. Good job. My WSM would turn out good Q also, but nowadays I use my kettle for smoking with a slowNsear. Easier cleanup. I use my phone/camera to keep track of how long something cooks. Take a pic before and after, then look at the time stamp. Can also record...
  4. edmonds

    Santa Maria Rub

    SPG is traditional rub. I usually season with only coarse salt several hours before cooking. Occasionally I add fresh ground pepper. To me, garlic powder has a funny artificial taste. Tri tip is traditionally cooked over a live fire made with red oak. I adjust the grate to give a medium hot...
  5. edmonds

    T-Bones n’ fireflies

    Now that's a big steak; makes the tail look like a shrimp. But why poach? Next time put it on the grill too. I love grilled lobster. I think we have more fireflies than usual this year. Maybe all the rain.
  6. edmonds

    First Chuck Roast

    Chuck is more forgiving than brisket, but can take just as long to cook. If you cook a little longer you can shred instead of slice. I usually wrap when I start to worry about drying out, but yours looks pretty good. Not sure how you are inserting your pictures. I usually export my pictures on...
  7. edmonds

    Brisket point end and Baby backs .

    Looks great. I have a hard time finding baby backs without the loin meat on top. And can't beat set corn when in season.
  8. edmonds

    Rib Roast Smoked on Weber Kettle

    I only get one a year from my cows, unless I break down and buy a supermarket roast. Impaling and roasting on a spit is also very good, but smoking is less work. I actually prefer cutting into (ribeye) steaks and grilling, but the wife loves the roast. I don't use my Weber as often these days...
  9. edmonds

    Rib Roast Smoked on Weber Kettle

    It was about 130F in the center using a hand-held thermometer. The probes you leave in while cooking are handy but tend to read a little high. So when it gets close to what I want, I check IT manually.
  10. edmonds

    Rib Roast Smoked on Weber Kettle

    I used to make my own horseradish sauce but been too lazy the last couple years. I've tried some commercial brands and really liked Hickory Farms, but I can't find it any more. Now it's Ingelman's creamy.
  11. edmonds

    Rib Roast Smoked on Weber Kettle

    3-bone rib roast from Dexter steer, dry brined and simple rosemary/garlic rub. No special occasion - lovely wife wanted a roast. Had one in freezer so ... A previous SMF post with video and country blues accompaniment is here. Smoked in Weber kettle with applewood chunks. Used drip pan with...
  12. edmonds

    How to cook 1/2" cross cut beef ribs. ( Sam's club)

    Flanken cut short ribs are popular for LA Galbi (or Kalbi) using a Korean type marinade, but are also a popular cut in Argentinian bbq. Best grilled over medium-high heat, not smoked slow-n-low.
  13. edmonds

    Another Meatloaf

    Man I love smoked meatloaf. Smoked on Weber at 230-250. Used guajillo/ancho/smoked serrano rub. Brushed with sauce and topped with jalapeños after 1 hour. Juicy and flavorful. Hard to beat. Served with roasted broccoli and cauliflower. Thanks for looking.
  14. edmonds

    Sliced Chuckies

    Some great looking BBQ there. Veggies look great too. I usually have trouble deciding how to slice chuck roasts, with the different muscles running in different directions.
  15. edmonds

    Kabobs for the Preakness

    Back Forty Brewery is in Gadsden Alabama The skewers are from a Weber shish kabob set (1970's). The holder elevates the skewers off the grate, but I like to put them directly over the coals with fire bricks. I'm using the firebox of my Santa Maria grill to cook without the grates. Thanks...
  16. edmonds

    Kabobs for the Preakness

    Sirloin marinating with Peruvian aji amarillo paste while watching Preakness. Cooked directly over coals, no grill grate. Let rest for a few while I consume some beverage. Remove skewers. Almost forgot a plated pic showing inside. Thanks for looking.
  17. edmonds

    Finally a decent smoked chuck

    I 2nd BrokenHandle. I prefer chuck. It's more forgiving than brisket. You just got to give it the time. Can take almost as long as a brisket. But if it's just the 2 of us, a brisket is just too much. And yes, you gotta cut/pull meat off membrane just like a chuck pot roast. Also, it can depend...
  18. edmonds

    Extremely Satisfied

    Looks good. Chuck roasts are fattier and good for pulling. Arm roasts are leaner and work better for slicing. Did you ask for boneless roasts? My processor leaves the bone in.
  19. edmonds

    Throwdowns and such

    I haven't been on smf much lately, and these throwdowns kinda snuck up on me. I like cooking and photography, even have a couple of almost real cameras. But I don't even know where you see these TD's. Would I join one? Dunno but I have entered cooking TD's on other web sites, even won a couple...
  20. edmonds

    Tri-Tip - My favorite way to make it.

    Lots of things are good on a skewer. Never thought to do tri tip though. Can you say "kabob" (or is it "kebab")?
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