beef

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  1. mdboatbum

    Cottage pie with a bit of a twist.

    Cottage pie (beef) and Shepherd's pie (lamb) are particular favorites around here. Been making them for years, but over time I'd gotten bored with the mashed potato topping. Back in October, I went on a camping trip with my old friend Blind Willie. On the way home, we stopped for breakfast at a...
  2. cardsfan

    Superbowl Chuckies! (with Q view)

    Smoked 2 chuck roasts for sammies on SB Sunday. Started with simple beef rub, salt pepper, garlic and onion powder. Smoked at 275. After 5 hours they stalled at 156. Wrapped them in foil and placed them in the oven at 275 until they probed tender at an I.T. of 204. Let them rest for 3 hours...
  3. bmudd14474

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

    Last night we had family in town from the west coast that we haven't seen since we moved a little over a year ago. Well there were 17 of us and there are lots of allergies so Taco's it was as it was easy to do for a crowd and easy for the allergies. Started around noon with prep. For the beef I...
  4. R

    4 Briskets for Labor Day

    Hello everyone, I am a chef from New Jersey who is smoking brisket for the first time for a Labor day event for 250 people. Brisket is one of the items on the buffet so I smoked 4, 13-15 lb. briskets to 130 F on the point, and 150 F on the flat for approximately 7 hours at 225-240 F with...
  5. JustinLoos

    Brisket Advice Needed Please

    I just finished my 4th brisket cook. My flat turn out tender and juicy. However, the the point came out tough. Here’s my cooking profile. Any suggestions or advice are appreciated. Prep 10.17 lbs. Costco packer Brisket (choice grade) never frozen 7 lbs. trimmed 60 minutes in room temp Light...
  6. babydoc

    Costco sell by date

    So, just to follow up on a post mentioned before. Some of you guys will use meat from Costco after the sell by date right? That’s not the “use by” date? How far out can I use beef past that date? Anything to do to prep it if I’m going past that date? Do you just go by smell?
  7. philpom

    Epic beef ribs - locally sourced

    Took Mrs philpom and our daughter to the local farmers market this morning and came home with a chore! These "short ribs" are from a local ranch, Neu cattle company. I really like supporting the local folks. They are nearly 16" long. I seasoned them with: Prepared the Primo with fogo and...
  8. SmokinAl

    Pichana roast on the Rectec

    Been a bunch of pichana threads lately, so here is my shot at it. Started out with a nice roast. Didn’t need much trimming on the fat side, but had a big piece of silver skin on the meat side. That is about all the trimming needed. I marinated it overnight under vacuum. Then I mixed up a...
  9. WaterRat

    Roast Beef, pic heavy

    Hey All, Following up on a post I made about a week ago here: https://www.smokingmeatforums.com/threads/nice-bottom-round-roast-what-to-do.319571/ Thank you to everyone that contributed to that discussion especially @TNJAKE , @chopsaw and @tx smoker . I mostly followed TNJAKE's prep and cook...
  10. BXMurphy

    Finally, Top Round Perfection

    I haven't smoked a lot on the SmokeFire. My first efforts were discouraging and I'm trying to lose weight. Again. Top round was on sale and I had a hankering. I bought a nice four-pounder and rubbed in some SPOG. Wrapped in butcher paper, it went into the fridge for a good night's sleep. Next...
  11. D

    Stir-fried beef with celery

    Meals:3 Preparation time: 20 minutes Cooking time: 7 minutes Ingredient 250g beef 3 stalks of celery 1 leek pod 150g onion 100g carrots 5–6 garlic cloves 1 piece of ginger 1 hot pepper grain salt Seasoning: Oyster oil, monosodium glutamate, sugar, pepper, seasoning powder, soup powder...
  12. SmokinAl

    Dino bones for our Grandson

    I have had a rack of dino’s that was gifted to me a while back. Thanks Robert, aka @tx smoker I was waiting for something special, and our Grandson drove up from Delray Beach, to spend the weekend. Perfect time to get these bad boy‘s out. I did a bit of trimming to clean them up a bit, then...
  13. SmokinAl

    A little experiment & a Porterhouse steak

    Many of you know that I just recently purchased a RT 1250. So of course I have been trying different things with it. Yesterday I added a water pan, and put some wood chunks on top of the burn pot cover. I didn’t know what to expect so I kept a close eye on it with a fire extinguisher. I set...
  14. Daba's BBQ

    What's for Dinner? Dry-Aged Eye Round

    Tonight, I'll make something I've never cooked before - dry-aged beef. This is a 60-day-old dry-aged eye round. In addition to my Traeger, I also have a rotisserie mod that I added to my Weber Kettle. I'll be putting this bad boy on the spit tonight and hopefully, it'll be a mind-blowing dining...
  15. BarbarianFoodie

    Smoked beef chuck

    Hey all Barbarian here checking in. It's been a while, I hope everyone has been good. Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas I seasoned it up last night...
  16. N

    Two sons, Two ribs

    I have two sons the youngest cane to visit on Sunday. He usually comes once a week, he only lives across the lake in Seattle. He usually requests pasta sauce, and something to put it on, he didn't request this time so I cooked what I wanted. Beef ribs with hickory smoke. My oldest son...
  17. S

    Brisket frustration

    My brisket tastes smokeless. It’s the third time I smoked a brisket, and it came out tasting smokeless just like my first other twos. For this third cook I decided to throw in a rack of spare ribs to make sure there was no problem with my smoker or wood, and the ribs came out great (tender and...
  18. smokinut

    Dino beef ribs

    Got a new Pit Boss and needed to try it out. My daughter got straight A's on her report card so I told her I'd cook whatever she wanted, she told me to decide, and these are what I decided to do. Used Meat Church Holy Gospel rub, smoked at 180° for 3 hours and then kicked up the temp to 250°...
  19. MJB05615

    Thick NY Strips Over Wood First Try

    I read @chopsaw 's older post about cooking Steak over just wood burned down to coals, and had to try. This ended up being one of the best Steaks I've ever had. Here's 2 thick Strips from Widlfork foods, seasoned up with @tx smoker's beef Rub he posted a few months ago and is now my go to for...
  20. Old-Man-Matt

    When to start a smoke?

    Hi everyone I'm new to smoking as I've just finished building my first offset smoker as a Christmas gift to myself. Trying to work out when to start a smoke to make sure I'm not leaving guests hanging till 9pm dinner. I've got myself a 7lb blade roast (all the briskets were sold out as well as...
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