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  1. bwarbiany

    So torn on grill/smoker choices! Need help!

    So, my gas grill is on its last legs. Actually, it's probably been on its last legs for two years. It needs to go. I also have a MasterBuilt XL40 which I bought cheap to "get my toes in the water" for smoking. I like it, but it's a bit high maintenance and I'd much rather be cooking on wood or...
  2. bwarbiany

    Mmmm... Tri Tip!

    Possibly the best grilled tri tip I've done. Rubbed with Worcestershire, salt, pepper, garlic and cayenne. Cooked indirect to ~115 IT, then reverse-sear to ~135 IT. Rested 30 minutes, then sliced. Served alongside hatch chile mac & cheese from Whole Foods. Came out great. Great beef flavor...
  3. bwarbiany

    Brisket w/ Q-View... Came out dry? What did I do wrong?

    So, I smoked a brisket and made some bacon-wrapped asparagus last weekend. The brisket came out dry, which hasn't happened before (and I didn't expect since it was prime). Below is my process... Let me know what I did wrong, if you can spot anything. 1) Wet-aged in the cryo for ~40 days...
  4. bwarbiany

    Salt and Pepper for Brisket - By weight or volume?

    So I'm doing a nice big brisket this weekend. I typically use Kosher salt and CBP, and that's it.  My question is if I'm targeting a 1:1 ratio between the two, how exactly should I measure that? In the past, I've measured based on volume, but it seems that's heavily dependent on how finely...
  5. bwarbiany

    First beef back ribs

    Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow. I've never done beef back ribs. Any tips?
  6. bwarbiany

    First Fattie - Mushroom/onion/spinach/gruyere w/ QView...

    HOLY COW these things are AWESOME! I decided to make two of these with mushroom, onion, spinach and gruyere. I sauteed up the onion until translucent, added the mushroom until they started shrinking, added the spinach to heat and incorporate, all that in about a stick of butter. Then tossed it...
  7. bwarbiany

    Smoked Feast for college football event - Now w/ QView!

    Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each. I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and...
  8. bwarbiany

    Spatchcock on the XL40...

    Tasty! Simple rub of butter and commercial Santa Maria seasoning...
  9. bwarbiany

    Boneless short ribs - including QView

    Picked these up at Costco. Never done short ribs. Since there are basically three unique pieces of meat there, I think I can do a few preparations. One will be smoked with my SPOG+chile rub, for sure. But I'm not sure about the other two. Was thinking of smoking the other for a while but then...
  10. bwarbiany

    First Tri-Tip

    Have some friends coming over Saturday, and I'm going to do 3 racks of spares. Just got word that an additional family is joining us, so I decided that perhaps we should add some beef to the mix! Looks like this is 2 tri-tips, so I'm trying to decide whether to cook them both up or freeze...
  11. bwarbiany

    St. Louis Spare Feast - w/ QView

    Would love to get some thoughts from the experienced folks on here. My 3-2-1's (process and pics below) were experiencing MAJOR pullback when I unfoiled them. Still, I put them on for an hour more. Spares were about 3 lbs per slab, which I understand can be small for St. Louis cut, so I'm not...
  12. bwarbiany

    Too many ribs... Fridge or freezer to keep them for ~11 days?

    So my wife went to Costco today to pick up ribs for the weekend. Given that it's basically just the two of us (and maybe a rib or two for the 6 yo), I told her to get two slabs. I figure that's enough to have some leftovers. She bought two packs. Six slabs total.  No biggie -- we just have two...
  13. bwarbiany

    New SoCal Smoker here...

    Hey, all, I'm new here! For years, probably ever since seeing the first Good Eats episode with Alton Brown and his terracotta flower pot smoker, I'd decided that I was going to start smoking meat.  Unfortunately, unlike what I did after I saw his homebrewing episode, I did not immediately go...
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