Yes, its really me. This quarantine stuff is wearing me out looking for groceries. Thank gwad for freezers and canned items, ya know a country boy can survive! Well and flour sugar, milk & eggs.
OK, raided the freezer (under the pretense of health safety) found an old 2 year old 6 lb. rib-eye roast. Rubbed with worcestershire, kosher & cracked black. Smoked for 6 hours to 145 IT on pecan, pulled and rested 1 hour with a temperature travel to 149 IT, add a copiously buttered baked tater and some of Mom's coleslaw and I was in Moo Cow heaven !!
Marinated in worcestershire over night, then packed with salt and pepper, the dried under the fan for an hour before taking to the pre-heated smoker.
Large amounts of kosher & Good pepper (remember how proud Mom always was of her's).
The oval is just sitting there. I decided to use pecan shells in the Masterbuilt cold smoke attachment. No smoke applied yet just warmin up that meat.
I set the little tube in there, it has dust in it just in case I can't get what I want out of the MCS Attachment. I didn't need it though.
I had just inserted the probe and turned on the aux smoke generator. This was at about 120 IT, Usually I would have done it sooner and I would have over smoked it. It was perfect. No harsh over smoke taste from the pecan shells.
145 IT and dripping blood everywhere, its a step of faith and experience to pull it like that. Bring it inside and wrap it up and let it sit about an hour. when I finally sliced into it, the IT was 149.
And the Bear View. Thats the end piece and I nearly always go for a center cut, but had that end cut been any finer I guess I would be sick now. LOL
First the reason I smoke for so long, because I smoke so low. I smoke low because I want that fat just ready to render, jiggle like a bowl fulla jelly.
I don't know I remember anyone ever mentioning this before but that's not all fat in the lower left of that meat. I like horse radish with my prime rib. I don't what to choke on it or burn my palette, but I love that taste accentuating the meat.
Last night I found strawberries in the freezer and had a quart Mason jar plumb full of strawberry daiquiris. Best nights sleep I've had in months! Man this quarantine is killing me!!
Well thats it guys. Its a great time to do some spring cleanings in the freezer. Stay home, keep safe, No one said we couldn't make smoke.
Thank care.
OK, raided the freezer (under the pretense of health safety) found an old 2 year old 6 lb. rib-eye roast. Rubbed with worcestershire, kosher & cracked black. Smoked for 6 hours to 145 IT on pecan, pulled and rested 1 hour with a temperature travel to 149 IT, add a copiously buttered baked tater and some of Mom's coleslaw and I was in Moo Cow heaven !!
Marinated in worcestershire over night, then packed with salt and pepper, the dried under the fan for an hour before taking to the pre-heated smoker.
Large amounts of kosher & Good pepper (remember how proud Mom always was of her's).
The oval is just sitting there. I decided to use pecan shells in the Masterbuilt cold smoke attachment. No smoke applied yet just warmin up that meat.
I set the little tube in there, it has dust in it just in case I can't get what I want out of the MCS Attachment. I didn't need it though.
I had just inserted the probe and turned on the aux smoke generator. This was at about 120 IT, Usually I would have done it sooner and I would have over smoked it. It was perfect. No harsh over smoke taste from the pecan shells.
145 IT and dripping blood everywhere, its a step of faith and experience to pull it like that. Bring it inside and wrap it up and let it sit about an hour. when I finally sliced into it, the IT was 149.
And the Bear View. Thats the end piece and I nearly always go for a center cut, but had that end cut been any finer I guess I would be sick now. LOL
First the reason I smoke for so long, because I smoke so low. I smoke low because I want that fat just ready to render, jiggle like a bowl fulla jelly.
I don't know I remember anyone ever mentioning this before but that's not all fat in the lower left of that meat. I like horse radish with my prime rib. I don't what to choke on it or burn my palette, but I love that taste accentuating the meat.
Last night I found strawberries in the freezer and had a quart Mason jar plumb full of strawberry daiquiris. Best nights sleep I've had in months! Man this quarantine is killing me!!
Well thats it guys. Its a great time to do some spring cleanings in the freezer. Stay home, keep safe, No one said we couldn't make smoke.
Thank care.
