Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. flbobecu

    Caveman Style- Prime Fillet/Ribeye Cook - Lots'o'pics!

    Raws: Start off with some very fine USDA Prime steaks. Raws from one of the best marbled steaks I've seen in person - this is my birthday steak for next month. All S&P'd up: Closeup: On the stupid-hot fire, millimeters from the coals. I placed a small cooking...
  2. flbobecu

    "New" Publix Lump

    Has anyone used the newer Publix lump? I know it used to be made by RO, but not any more. At least I've never seen any RO lump like this. I don't know if it's been discussed or not, as I had to step away, temporarily, from the website.  Anyways, the Publix lump I am getting now, is extremely...
  3. flbobecu

    New Bubba Keg Owner

    Previous owner of a "small" BGE. Loved the grill but just needed something a little bigger. Received a $75 gift card from my parents, and the grill was marked down to $299 + my GC. It's originally a $600 grill I believe.  Yep, the top SS grate does swivel, and the main cast iron grate is...
  4. flbobecu

    Is this a NYS or Ribeye?

    I was cutting some steaks from a rib eye roast, and this is how the first one turned out. It appears to be cut like a NY strip, more than a rib eye. Or at least has the same shape. This was near the end, so I was wondering if near the middle the steaks would cut more like a rib eye.  The rib...
  5. flbobecu

    "Minute" Steaks

    Was looking at these at a local supermarket, and was told it came from the shell roast - which is a NYS steak, correct? I don't usually buy stuff at a grocery store, but I am always on the lookout for saving money.  I was wondering if the shell roast can be cut different ways or the where...
  6. flbobecu

    Prime Rib Roast Q's

    Purely curious - From what I'm gathering (never cooked one) a standing "prime" rib roast, uncooked and sliced is essentially rib eyes, correct?  " A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the...
  7. flbobecu

    Anyone Dry Age Beef?

    Just curious if anyone here does.  Found a STUPID cheap price on some USDA Prime, rib eyes, and I might want to take a chance at aging a sub-primal. 
  8. flbobecu

    WSM Owners - Q for ya

    Guys, couple of quick questions.  About how long of a smoke, can I expect, filling up the fire ring, and a cooking temp of  240 or so? (18.5" model) Second, what if I wanted to do chicken, burgers, or whatever. Can I use my charcoal basket for smaller cooks/shorter cooks? (1-3 hours) Not...
  9. flbobecu

    Sirloin Tip - Roast Beef Sandwiches QView

    Hey guys, first time going a sirloin tip for roast beef sandwiches. It turned out great - except I was battling some really bad wind and it didn't make for an easy cook. Not bad for my first tip, or the condition I was given.  I smoked this yesterday afternoon - used some Baxters' Original wood...
  10. flbobecu

    Anyone cook with a ceramic smoker? WSM question too

    Just curious -  Looking for a slightly lower consuming smoker. The CG I have - I love it, but it can be a heavy consumer of charcoal. And often times we just want to cook a few breasts, hot dogs, etc. I've read that the ceramics hold heat so much better, often filling a "large" sized grill...
  11. flbobecu

    Slight Chargriller Mod will this work?

    Hey guys, so I filled most of my charcoal basket the other day, while using the included "ash pan", and found I didn't get ample room for ash while using the basket. So I used an old grill grate from a cheapo portable grill we used to use for camping (those $10 ones) and came up with this...
  12. flbobecu

    Looking For: Wild Rice

    Anyone have a good source or know of small Mom & Pop places that sell quality Wild Rice? We used to pick up about a two pounds of it, once a year when we visited family in Minnesota. The BEST rice was the no-name-brand stuff - was rather pricey.. Not the mixed stuff, just wild rice. It may...
  13. flbobecu

    RO "Chefs Best"..??

    Anyone use this, or know anything about it? Not sure if it's an all natural briquette like Stubbs or what..
  14. flbobecu

    "Cheese Balls"... QView

    I originally found it here: http://www.smokingmeatforums.com/for...ad.php?t=93393 I cooked until 170ish - not much of an idea on inside the grill, as I'm awaiting two new thermometers to replace the stock one. I "think" it was about 240, but mine only took ~40-45min. (no idea...
  15. flbobecu

    Flank Steak Suggestions

    I'll be preparing 3, 1/3lb flank steaks on Thursday for the family. Just looking for suggestions on recipes, and how to make them. Open to about anything.. first time I will be cooking them. (I just got seriously into grilling/smoking about 2 weeks ago) Thanks in advance for your help.
  16. flbobecu

    Glazed Drumsticks + Smoked Brats QView

    Hey fellas', I posted my introduction a little earlier today. Today I made an already family "staple" (despite just completing twice), my glazed drumsticks and smoked Brats'. I started late, and finished late - because I was looking for an improved thermometer, and a charcoal basket, but...
  17. flbobecu

    Hey Fellas'

    VERY new member here. I haven't grilled, let alone 'smoke anything before. I just turned 23 years old a few days ago. I was training to be a fire fighter/emt (OCFD) and was severely injured during training; and I'm currently on disability. I live at home now, because I can't work and make enough...
Top Bottom
Back
Clicky