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Replacing CI with Carbon Steel
Replaced our old electric glasstop stove with a new GE-brand Cafe glasstop. Decided we should also replace out CI skillets with new carbon steel, which should not scratch the glasstop as readily. The CI skillets were my go-to pans, and they have a well seasoned interior. But the outside bottom...- edmonds
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- Replies: 13
- Forum: General Discussion
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Flank Steak on the santa maria
I like to grill flank steak at medium-low heat, maybe 275-325. Dry brined overnight, then a beef rub (no salt) before cooking over red oak. Tender and juicy with good beefy flavor. Served with chimichurri, sweet peppers & onions, Caesar salad. -
Smoke arm roast?
You can treat an arm roast just like a chuck. The arm roast tends to be less fatty than the chuck, but that also varies depending on the specific piece of meat. If by a tip roast you mean sirloin tip, then you are right about not cooking much above medium rare. -
London Broil
Beautiful day in the neighborhood, so fine time for some grillin'. Top round steak marinaded overnight for London Broil. Cooked over red oak coals on santa maria grill, along with sweet peppers/onions and broccoli. And I sometimes like a drizzle sauce for my meat. -
Roasted Garlic ribs on the Pit Barrel....it smells good in here!
Lol. No wonder they were on sale - almost a month past date. But seriously, I love back ribs. Maybe not as much meat but great flavor. Did you have to cut them like that to fit in your smoker? -
Smoked Ribeye
Looks delicious. Sorry about your hand. Forget about the knife and fork; just bite into it like you did when a kid. -
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No steaks?
That's the way I like the surface of my steaks too. I don't care about grill marks. -
Cool weather seared prime chuck roast by RS
That's a mighty fine looking prime chuck - so nicely marbled. I'm also a proponent of grilled chuck/arm roasts, and I've been interested by your previous posts on this method. But I like them a little more done than pictured here. I've found the more rare chucks to be a little chewy, but then... -
Smoked Chuck Chili…….Again!
Ah. Some good looking cold weather food. I'm trying to decide whether to make Guinness stew or Hungarian goulash for this evening. -
My Pastrami Obsession
$40 / lb is high. But even brisket at some of the best BBQ places in Texas is high, though maybe not as much. Pecan Lodge (Dallas) $30 Pinkerton (Houston) $30 Truth (Houston) $34 Also, Katz's in Texas for over 40 years? Probably not affiliated with New York's Katz's Delicatessen. I've been... -
Smoking steak
Most any steak more than 1" thick will take well to a smoker if you can reverse sear afterwards. It adds a smoky flavor to the meat, and the sear helps to crisp up the surface and add a little bit of the grill flavor. Personally, I prefer just grilling, but give a try and decide for yourself. -
Beef Bacon - first try
So i discovered. Beef fat has a higher melting temperature and needs more time to render and get crispy. Oh yeah? And who could that be? You know, it should be cheap since it's so fatty. But seems that most cuts that used to be cheap are now pricey. Thanks Thanks. Give it a try. I had never... -
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My Pastrami Obsession Part Deux
All these pastrami posts are driving me crazy. Wish I could taste this prime tri tip pastrami. It looks wonderful, as does flatbroke's prime round. I've had some very good brisket pastrami, mostly from my BIL. And a long time ago, I use to get some excellent pastrami sandwiches that might have... -
New smoker fist brisket smoke
Look how nice and shiny. All the electronic boxes on top look like some of the labs I used to work in. -
No Katz a Snake will have to do.
Those sliced pics look good. You can see lines of marbling in the meat so it is probably one of the wagyu rounds. Interested to know how the wagyu and non-wagyu roasts compared. -
winter pastrami
twiddle ... twiddle ... twiddle ... I guess we gotta wait a couple of weeks. -
No Katz a Snake will have to do.
I think a lot of processed pastrami you buy, like Boars Head, is made from round. Your Wagyu round should result in a better fat content and still be leaner than pastrami make from brisket point or beef navel. I'm sure it'll turn out good, but I guess we got a bit of a wait to see the end product. -
Scrumptious Smoked Pot Roasts
Mighty fine pot roast there. I've done a few smoke/braise combos myself. You get the best of both worlds.
