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  1. edmonds

    Brisket over open fire

    Yes, there are other ways of cooking brisket besides smokin' them. Here I'm grilling a small Dexter brisket (about 3 lbs) on a santa maria open fire pit. I used mostly oak wood with a couple of logs of mesquite for that Texas flavor. Cooked about 4 hours at 8-11 hand seconds (maybe 225-250F)...
  2. edmonds

    Reverse Seared Hanger Steak

    Look really great. The hanger is one of my favorite cuts. And yes, you won't find it at your grocery. I raise a cow for beef every year so I always get one. But there is only one per cow, although there is a membrane that runs down the length of the muscle that divides it into 2 similar long...
  3. edmonds

    Caveman Day: Big, Burly, Bodacious Bones (Heavy Q-View)

    Food looks great. But I don't anything about a throwdown.
  4. edmonds

    Another Grilled Prime Chuck Roast by RS

    Looks great! I also like to grill chucks similarly. But I tried to grill a 3" thick arm roast last week and it turned out tough and chewy. Good flavor but was not fun to eat. So I threw it in a pot and braised with broth for another hour or two and it turned out great; very tender and much...
  5. edmonds

    Smoked Beef Shoulder

    Still looks good even if a little dry. You think a dry brine would have helped? And what is the difference between shoulder roast and chuck?
  6. edmonds

    Thor's Hammer (Beef Shank) On Sale!!!!

    I've cooked beef cross-cut shanks but never a whole shank (leg) bone. I smoke the cross cuts for about 2 hours, then braise for another 3 hours. You need to remove from smoker before it dries out, which would be considerably before 190F. Here is one of my music videos on this, with a Reverend...
  7. edmonds

    Ringin' In Summer: Smoked Striploin Roast (Q-View)

    Oh man. What more can I say?
  8. edmonds

    My mortgage payoff celebration Brisket

    That sliced point looks great.
  9. edmonds

    Beef Back Ribs - smoke roasted on open pit

    Beef back ribs from Costco with salt/pepper rub, cooked over red oak on santa maria grill, about 7 to 9 hand seconds (maybe 300 to 250 F), lid used thru most of cook to enhance smoke and convection effects Bone side of ribs after 1 hour down Ribs still cooking at 2 hour mark Ribs pulled...
  10. edmonds

    Technical question about wrapping

    You're wrapping in pink butcher paper, right? Wrap tightly and place on rack with fat side down. Usually the paper will absorb most of the liquid. If you have pooling on top of the brisket, slant it so that it runs off. Then unwrap towards end as others suggest.
  11. edmonds

    Anniversary Rib Eye Cap Steaks (Pics)

    Looks good. I like the way you overcame the "pretty small" steak issue; just cook another one.
  12. edmonds

    Top Sirloin Cap Steaks (Picanha)

    Thanks. I'm not sure what kind of algorithm they use for choosing featured content. I haven't posted in a while; been busy working in the garden, mending fences, and a vacation in paradise (Tahiti).
  13. edmonds

    Top Sirloin Cap Steaks (Picanha)

    If you see one in the grocery, give it a try. Won't disappoint. I did both wrapped in foil and without wrapping. Wrapped were softer, unwrapped were more fluffy. Yea, potatoes were great. Thanks Yes they are lean. And the meat is quite tender too. A win win. Thanks.
  14. edmonds

    Top Sirloin Cap Steaks (Picanha)

    Running low on my homegrown beef and saw a sign at Publix for "top sirloin cap steaks" at $8.50 / lb. None on the shelves so asked the butcher. He got out a cryovac and started to slice up some steaks. "Hey, can I get a whole one?" I ask. He replies, "you mean a picanha." Yea of course I do. He...
  15. edmonds

    Chuck Roast smoking temp

    Sounds like a plan, Stan. But you may want to wrap a little sooner, when the bark looks the way you want it. You don't want it drying out.
  16. edmonds

    3rd Cook On The Hy-Fyre: Brisket Perfection....Finally (Q-View)

    Fantastic looking Q. And great engineering. I wouldn’t have thought you could dial in a smoke ring like that. If only manufacturers took as much care as you.
  17. edmonds

    Using Pan and Juices

    Good explanation by noboundries. When smoking with Weber kettle and SnS, drip pan placed on charcoal grate does not get as hot and less juices evaporate. Another reason for using the old kettle.
  18. edmonds

    BBQ in Polynesia - lotsa pics

    Sailing French Polynesia BBQ on deck - pork, seafood, and flank steak Enjoying the crystal clear waters Lunch BBQ picnic on motu - hamburgers and Caribbean chicken Swimming with eagle rays, manta rays, and black tip sharks Polynesian BBQ on motu - lobster, quajillo...
  19. edmonds

    Beef Ribs & Stuffed Smoked Bella’s!

    Those back ribs look fantastic. Rest looks good too, but I want the ribs.
  20. edmonds

    Piedmontese Picanha Gift

    Look perfect. My wife likes a little more rare so I usually try to split the difference. And sounds like a great family time. Enjoy while you can.
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