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  1. edmonds

    Homegrown Beef - Dexter steer

    We don't eat out very much, but when we do, usually get something besides beef. It was juicy. Think I'll have some more. Yes, we try to raise a Dexter every year. We also have goats, chickens, horse ... We adapted to grass fed beef fairly rapidly. Maybe just knowing that it was ours helped...
  2. edmonds

    Homegrown Beef - Dexter steer

    Thanks everyone. We've been raising our own beef for 15 years now. I know some don't like the flavor of grass fed beef, but these Dexters make mighty fine eating. And they can marble pretty well too. We try to keep one in the pipeline for next year's harvest.
  3. edmonds

    Homegrown Beef - Dexter steer

    Just got my latest Dexter steer back from the processor. Raised on pasture with occasional supplement of commercial feed. Ribeye steaks. How's that marbling look? I prefer a good crust instead of sear marks. And cooked enough to render some of that marbled fat, but still juicy and tender...
  4. edmonds

    Flanks Steak on my Weber gasser

    Looks like a good flank. I'm glad I didn't learn to grill from my dad. I think all he ever cooked was hot dogs. And I agree with maybe another minute or two, but that's just us. When I read Weber my first thought was kettle. Fooled me for a minute.
  5. edmonds

    Hanger Steak, Chicken, and Shrimp Taco Bar w/qview

    Looks like a great spread. I'll have one of each. Well, maybe seconds on the hanger. The hanger steak is one of my favorite cuts. Sometimes called the hanging tender, it "hangs" off the diaphragm and is usually trimmed into 2 long strips. The hanger has a rich beefy flavor, texture like a flank...
  6. edmonds

    Fajita Fight!

    Good job. Grilled flap meat can make some tasty fajitas (and tacos). And that looks mighty tasty to me.
  7. edmonds

    Backs and Belly....AGAIN...

    Looking good. Those back ribs look nice and meaty. When you cut them off the rib roasts yourself, you can leave some meat on them. The butcher wants most of the meat on the roasts. And that bacon sounds wonderful. I assume those smoked bellies are bacon, right?
  8. edmonds

    Birthday Brisket For Tracy W/ A Surprise

    Looks like a great cook, great meal, and great birthday party.
  9. edmonds

    Had to Remove Roast Early -- Now What?

    Cut off a piece and try it. I sometimes grill roasts on low to about 140.
  10. edmonds

    Smoking habanero's?

    I smoke homegrown peppers most every summer/fall on my WSM. I like to do red serranos and red jalapeños. First I split peppers open lengthwise, removing seeds is optional. Then smoke at about 150F for 6 to 20 hours, using a mesh grate for small peppers. They will dry out some, but you may still...
  11. edmonds

    A little pastrami

    That's a well marbled piece of meat. I'm sure it's making for some good pastrami. Make me a 'wich when you get a chance. I got the kosher pickles.
  12. edmonds

    Not Franklin Barbecue but my first edible brisket

    Congrats one working it out. Looks good here too.
  13. edmonds

    Help me decide

    I'm not so sure. Never had picanha? Wife doesn't like fatty meat? It may have a fat cap, but the meat is pretty lean. Trim fat cap to 1/4" and it'll disappear. Yea, cook it similar to tri tip. Might want to low/slow grill instead of smoking.
  14. edmonds

    Wagyu beef short ribs

    Love that bark. And they look nice and juicy. Did you use jalapeño powder? I've seen it in grocery stores before.
  15. edmonds

    Reverse Sear Tomahawk with Pommes Pave' ( also Lemon Fudge for after )

    Looks great. Maybe I should try me one of those scalpers. Like you, I never could bring myself to buy a $60 hunk of bone. But I got just a couple pieces of beef left right now while I wait for my steer to finish processing. Got another 10 or so days to go. Hmm. Let me ask the wife about it.
  16. edmonds

    Sirloin Bavette RS's Way

    Looks great. Breakfast, lunch, dinner.
  17. edmonds

    Reverse Seared Bavette

    Bavette, also known as flap steak, is very flavorful. And it looks like you did a great job on cooking it. But like skirt steak, the grain tends to run along the short dimension. So it's best to first cut along the short dimension into several pieces and then rotate them to cut against the grain.
  18. edmonds

    Quick and easy Sweet and Sour smoked meatballs on mashed

    Looking good. Did you use BBQ sauce or tomato/ketchup to make the sweet/sour sauce? And vinegar? I wonder if chile sauce would work.
  19. edmonds

    Brisket

    Smaller briskets can be trickier to cook. But then you don't have to wait as long to eat, and you don't have as much left overs to deal with.
  20. edmonds

    Twice Cooked Picanha over Open Fire

    I think picanha turns out great no matter how you cook it. Get the pre sliced steaks and grill 'em up. You'll like it.
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