beef

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  1. babydocsmoke

    Beef Ribs / Dino Bones (lots of pics)

    So it had been awhile and I kinda had a hankerin'. I've head a couple of people talk...and had seen a certain youtube video about not trimming the silver skin off the surface to save the potential rendered fat on top "cause that's what they do in the restaurants".... However....I just cant...
  2. babydocsmoke

    Tri tip like a brisket…

    So…I heard the talk and since I do 3-4 tri tips a month I thought I’d try. No joke, it’s some of the best beef I’ve ever done! It took longer than I expected (about 6-7 hours) and it’s hard to justify sometimes with such small cuts…which is why I did two together…but this was amazing. I...
  3. ThePreacherMan

    Beef Ribs

    We have tons of beef ribs from our cows we had butchered this fall, so I figured I’d smoke up some. This was pretty simple and some of the best I’ve done recently. Only took about 4 hours, wrapped half way through and came out nicely. Used my simple brisket rub. No need to over complicate it!
  4. civilsmoker

    Japanese A5 Wagyu New York, butter cream poached Lobster, and Idaho Russet Fries with herbed olive oil drizzle…….lots o pics!

    Ok going to apologize for the copious amount of pics but this is my first A5 cook at home and well it’s just not something you do very often! So the occasion was my son’s birthday…..he didn’t want anything but a mind blowing steak dinner……it also happens to be our 30th as well so go big at...
  5. ThePreacherMan

    Homegrown Ribeyes on the Traeger

    Decided to throw on some of our home grown ribeye tonight! Lowered the temp a little and grilled a little longer. Used a double garlic rub I got locally. Pulled at 135 IT. Hard to beat it!
  6. scrumtiousruckingBBQ

    Meat shopping in Europe

    Hello all, Just moved to Belgium with the military and am having a hard time finding quality beef. I’m shopping almost exclusively at Carrefour, but their cuts of beef are all very very lean and so far everything I’ve cooked has been a bit chewy. Anyone here have advice on where to shop for...
  7. J

    Should I dry brine a ribeye that's been dry aged for 28 days?

    My friend and I are conducting an experiment: buy a whole ribeye roast, cut part off to cook immediately, split the reamining, put one into Umai dry age bag, vacuum pack the other and freeze until the dry age completes. Then, we want to cut steaks off each, and prepare them identically for a...
    • Jefft5301
    • Thread
    • beef dry aging dry brine rib eye
    • Replies: 7
    • Forum: Beef
  8. ThePreacherMan

    Homegrown Ribeye

    Threw some of our ribeyes on the Traeger tonight! This is from my steer we just got processed earlier this month. Definitely turned out good! Enjoy my Double Garlic rub on these bad boys.
  9. ThePreacherMan

    Freezer Full of Beef

    Got my steer back a few days ago. I think this should last me a while! Got another one on the way in two weeks. The smoke is gonna be rolling nonstop!
  10. 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...
  11. 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...
    • cardsfan
    • Thread
    • beef chucky pulled beef
    • Replies: 16
    • Forum: Beef
  12. 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...
    • bmudd14474
    • Thread
    • beef chicken thighs citrus hanger steak mango habanera mexican shrimp tacos
    • Replies: 15
    • Forum: Beef
  13. 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...
    • robviously
    • Thread
    • beef black pepper brisket chef hickory kosher salt smoker smoking beef smoking brisket yellow mustard
    • Replies: 12
    • Forum: Beef
  14. 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...
    • JustinLoos
    • Thread
    • beef brisket offset smoked
    • Replies: 12
    • Forum: Beef
  15. babydocsmoke

    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?
  16. 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...
    • philpom
    • Thread
    • beef ribs
    • Replies: 14
    • Forum: Beef
  17. 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...
    • SmokinAl
    • Thread
    • beef cpb picanha rec tec 1250 smoked
    • Replies: 25
    • Forum: Beef
  18. 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...
    • WaterRat
    • Thread
    • beef roast beef
    • Replies: 36
    • Forum: Beef
  19. 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...
    • BXMurphy
    • Thread
    • beef pork roast
    • Replies: 19
    • Forum: Beef
  20. 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...
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