CPB ,Few Recent Cooks! Serious Q View 2!

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sawhorseray

Legendary Pitmaster
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Oct 17, 2014
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Gilbert, AZ
My good friend Robert, aka tx smoker tx smoker , recently sent me cornucopia of beef treats from Certified Piedmontese Beef. Was supposed to be just a sirloin roast but I got quite the surprise upon opening the cooler box! 8lb sirloin roast, rack of beef ribs, 2lb cowboy cut ribeye, 2lb T-bone steaks, and two different varieties of his thick-cut homemade bacon. To say I was blown out by his generosity would be a massive understatement!
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The first thing I wanted to try was the beef ribs, about my favorite meat on the planet. Set up the Weber for a snake with some hickory chunks
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and on it goes!
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After six hours around 235º, pulled at 201º
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Plated up and ready to dine. T'was absolutely delicious!

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Next on the agenda was tackling that massive T-bone, was huge!
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Set the Vortex wide-side-up and threw on a chunk of hickory for a little smoke, I love smoke flavor!
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After it got up to 112º I ran out to give it a sear direct over the Vortex, 45 seconds a side
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Ten minute rest while I finished the sides
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Plated up with some mashed taters and gravy, shrooms sautéed in wine and butter, creamed spinach, fillet mignon side

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Simply put, it was about the best steak I've eaten in my almost 70 years, it just doesn't get and better that this. After a sous vide dinner the next night with the NY side I waited a couple of days, cooked up a 14oz sirloin steak, same method as the T-bone.
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The true beef flavor really comes thru, the texture was surprisingly tender!
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I'd cut the sirloin into a nice 3lb roast, couple of 14oz steaks, and some 3/4 pound bags for cheesesteaks. I love cheesesteaks off the BS flattop, it's what they're made for
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With sincere thanks to my good friend Robert I'm calling this one a wrap, thanks for lookin' in! RAY
 
Awesome cooks Ray! Robert is definitely a class act and very generous! Hope Bob got a little treat!

Ryan
 
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Ray that all looks fantastic!! Like you beef ribs are one of my favorites. Those CPB extra meaty back ribs are really good. I have a couple racks left in the freezer. I need to get on them.
 
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Everything looks amazing ray! That's a porterhouse not a t-bone lol. I got 3 racks of beef ribs from Robert in my deep freeze I need to cook soon. Àlso some steaks. Like you I have been on the recieving end of Roberts generosity and it's greatly appreciated! Thanks for sharing bud
 
Dang! I need to get on tx smoker tx smoker ‘s mailing list! Man that is some good looking cook. Nicely done. Jim

Thanks Jim! It's not a mailing list, just a group of folks that share a common enthusiasm for some great backyard smokin'. Robert is not only a generous fellow, he's quite intelligent and witty, fun guy to be friends with! RAY


Superb meat, excellent cook. We have greatness. Very nice. Now about that mailing list…….

Thank Edge! Read ^^^^, it's no BS. RAY


Awesome cooks Ray! Robert is definitely a class act and very generous! Hope Bob got a little treat! Ryan

Thanks Ryan, come on, you know me better than that, Bob never gets stiffed!
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That all looks amazing and what a friend to send you a surprise like that. i have a question about the snake method. I tried that once with a couple racks of BB and kind of to me felt like it had a bit of taste of the briquettes. I was using Kingsford and I had oak chunks on there. Is that normal? I was under the impression you should have the briquettes somewhat white and well thats not happening that way. I’m still ignorant when it comes to the kettle. Thanks.
 
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Ray that all looks fantastic!! Like you beef ribs are one of my favorites. Those CPB extra meaty back ribs are really good. I have a couple racks left in the freezer. I need to get on them.

Thanks Feffro! I've got a couple of beef rib dinners left to go, a 2 and a 3 rib, plan to make the most of it and do it all for myself, nobody I like enough to share with. Cook em' on that Lang, I'm headed in a new direction real soon, offset doesn't get enough use here in the heat. 113º tomorrow and the next day, it's brutal out in the sun. RAY


Looks phenomenal Sawhorse hopefully you didn’t forget the bacon lol!

No way Peach, I had to finish up what was left of a pack of my own maple honey stuff. Robert's is on the docket. He slices his just as I do mine, about 8 slices to a pound. I'm going to go with a BELT right off the bat, a bacon, egg, lettuce, and mater sanny. I'm betting it stands up just fine, probably better than the stuff I've been making for 20 years +!
 
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Nice set up. Been looking for a camper and boat to fish with grandkids
 
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Everything looks amazing ray! That's a porterhouse not a t-bone lol. I got 3 racks of beef ribs from Robert in my deep freeze I need to cook soon. Àlso some steaks. Like you I have been on the receiving end of Roberts generosity and it's greatly appreciated! Thanks for sharing bud

First thing I thought of too Jake, that ain't no T-bone, but that's how it was marked on the label. just incredible quality meat. I'm thinking if I can turn this holiday seasons rib roast's into burgers I might be able to skate with a CPB sub-primal or two.! RAY


Some good eatin right there.

Thanks Adam! At my age I could get used to spoiling myself pretty darned fast, might take a bit of convincing with my better half tho. RAY
 
Ray, everything looks incredible! I can't pick out a favorite, they're all equally excellent! That's a very generous gift from Robert. He's one heck of a great person. Thanks for sharing, stay safe my friend.
 
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That all looks amazing and what a friend to send you a surprise like that. i have a question about the snake method. I tried that once with a couple racks of BB and kind of to me felt like it had a bit of taste of the briquettes. I was using Kingsford and I had oak chunks on there. Is that normal? I was under the impression you should have the briquettes somewhat white and well thats not happening that way. I’m still ignorant when it comes to the kettle. Thanks.

I'm not sure what to say Dirty Steve, reckon you don't mind me calling you dirty. I been using Kingsford for damm near 50 years and maybe I've just grown accustomed to the taste and flavor it imparts. I do run a offset smoker that I use no coals in, start splits with a weed torch. I believe the hickory wood chunks are what gives the smoke flavor in the snake method, not as pronounced as my offset, but better than a pellet pooper IMHO. I like to stack the beginning of the snake strong with wood, most of your smoke flavor is going to come in the first couple of hours, get some chunks fired up from the get-go. You are not ignorant, you're just learning. RAY


Nice set up. Been looking for a camper and boat to fish with grandkids

Thanks FB! It's a great way to go, gives you all the amenities of a trailer while still being able to tow a boat to some fairly remote venues. AC, oven, micro, stove, TV & DVD, heater, and a real comfortable bed off the ground where critters can't get at you, it's your castle away from home. Course everybody knows you catch more fish when you're in a boat. The pandemic has caused the price of cabovers to skyrocket, and with everyone wanting to get out and about now, everywhere' s crowded. I seriously doubt life will ever go back to the way it was before. RAY
 
Time has a way of changing and in some respects not always for the best.
 
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