This is another whole cut from Gordon's food service . No roll , $6.99 a pound . This one looked pretty good in the bag so I grabbed it . I bought the whole ribeye a week or so ago . Figure I'll have some good trim from the 2 for ground beef for the freezer .
Nice and thick . Fat looks pretty good too .
Get it out of the bag , and give it a minute to let the air get to it . Color will come back .
Never know what you're gonna get for sure with the no roll . I cut it into steaks , then trim each one as needed .
First cut looks promising .
Nice marbling on most of it .
Ended up with some really nice strip steaks , and some thinner ones from the smaller end .
Cut one of the thinner ones up for grind and saved some of the clean trim .
OK , so I've been wanting to do a meatloaf on the SmokeFire .
I had the trim from the whole Ribeye I did , the trim from this strip loin and some ground pork butt from the sausage
I just made . I ground the Ribeye and the strip and mixed them together .
Perfect . I was surprised at how much this bound together just as is .
I had a combined weight of about 6 pounds . Saved 1 1/2 pounds for meatloaf
and the rest got vac'd up for the freezer .
Not a lot of pics for the meatloaf , but I used 1 pound of the ground pork butt added
to the 1 1/2 pounds of beef . I don't use Recipes , but here's an Idea for what's in it .
2 whole eggs
Fresh ground black pepper
1 pack Lipton onion mushroom soup mix
2 TBLS powdered beef base
Some roasted garlic base ( pureed )
Fresh Parsley ( from my Aero garden )
Allspice
Fresh ginger puree ( comes frozen in clove size pieces )
Water ( for the beef base )
1 whole grated onion
1 whole grated carrot
3 fresh pressed garlic cloves
Bread crumbs as needed .
Might be more . Can't remember .
Mixed it together , then in the fridge for a couple hours to set up .
I do these pretty wet . So I put it on foil so it won't fall through the grill .
Sprinkled some rub I make on the top .
After I put it on , I trim the foil close to the meat .
SmokeFire is heated up to 225 .
B&B comp blend pellets . After a couple hours of smoke
I turned it up to 250 . I think final internal temp was around 175 .
Let it rest on the counter , then sliced . Slices are really flexible
without breaking apart .
Really moist . The smoke on this is perfect .
I like brown gravy on my meatloaf . My Son made the garlic and sour cream
mashed potatoes . Green beans with garlic and onions .
Thanks for lookin .
Nice and thick . Fat looks pretty good too .
Get it out of the bag , and give it a minute to let the air get to it . Color will come back .
Never know what you're gonna get for sure with the no roll . I cut it into steaks , then trim each one as needed .
First cut looks promising .
Nice marbling on most of it .
Ended up with some really nice strip steaks , and some thinner ones from the smaller end .
Cut one of the thinner ones up for grind and saved some of the clean trim .
OK , so I've been wanting to do a meatloaf on the SmokeFire .
I had the trim from the whole Ribeye I did , the trim from this strip loin and some ground pork butt from the sausage
I just made . I ground the Ribeye and the strip and mixed them together .
Perfect . I was surprised at how much this bound together just as is .
I had a combined weight of about 6 pounds . Saved 1 1/2 pounds for meatloaf
and the rest got vac'd up for the freezer .
Not a lot of pics for the meatloaf , but I used 1 pound of the ground pork butt added
to the 1 1/2 pounds of beef . I don't use Recipes , but here's an Idea for what's in it .
2 whole eggs
Fresh ground black pepper
1 pack Lipton onion mushroom soup mix
2 TBLS powdered beef base
Some roasted garlic base ( pureed )
Fresh Parsley ( from my Aero garden )
Allspice
Fresh ginger puree ( comes frozen in clove size pieces )
Water ( for the beef base )
1 whole grated onion
1 whole grated carrot
3 fresh pressed garlic cloves
Bread crumbs as needed .
Might be more . Can't remember .
Mixed it together , then in the fridge for a couple hours to set up .
I do these pretty wet . So I put it on foil so it won't fall through the grill .
Sprinkled some rub I make on the top .
After I put it on , I trim the foil close to the meat .
SmokeFire is heated up to 225 .
B&B comp blend pellets . After a couple hours of smoke
I turned it up to 250 . I think final internal temp was around 175 .
Let it rest on the counter , then sliced . Slices are really flexible
without breaking apart .
Really moist . The smoke on this is perfect .
I like brown gravy on my meatloaf . My Son made the garlic and sour cream
mashed potatoes . Green beans with garlic and onions .
Thanks for lookin .
