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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
global_dev
Shave Enthusiast
got a bit lazy from too much hard kombucha (juneshine hopical something or other) and some pinot grigio to go with a mussel dinner last night so the bbq prep was put on hold until today.
i’m gonna give this new york strip 2.5” cuts the treatment. Sous vide for a while then a smoke.
finished off the prep with a flash frozen dirty drip coffee
i’m gonna give this new york strip 2.5” cuts the treatment. Sous vide for a while then a smoke.
finished off the prep with a flash frozen dirty drip coffee
global_dev
Shave Enthusiast
I was kind of concerned that a day in the bath might be too much for a lean beef. took it out after ~4 hrs and tossed it in the kamado at 200F with some hickory.
here is the sexy post-sous vide meat wetness everyone loves to hate to love
here is the sexy post-sous vide meat wetness everyone loves to hate to love
global_dev
Shave Enthusiast
global_dev
Shave Enthusiast
so follow up to my pics, i think these cuts may have been too lean compounded with i probably should have pulled them from the smoker earlier.. however, they came out very tasty and my family loved them.. this may be one of those cases where you always critical of the stuff you do yourself.
btw, i found a video of some doing a brisket and of the cool things he did with trimmings and what not, was put a bit of smoked waygu tallow in the pink butcher paper when he wrapped it. I had never looked or seen anything like that and i wonder if the cuts i did could have benefited from a quick fat schmear.
btw, i found a video of some doing a brisket and of the cool things he did with trimmings and what not, was put a bit of smoked waygu tallow in the pink butcher paper when he wrapped it. I had never looked or seen anything like that and i wonder if the cuts i did could have benefited from a quick fat schmear.
global_dev
Shave Enthusiast
Yeah, that was my first view of that channel. I had bought jars of duck fat a bunch but never seen a big can of the waygu.
The cut was a loin new york. The second piece tastes great, i think my slicing skills were absent the other day, like wondering where the grain is on a tri-tip as you peek inside.
So I'm trying to decide what i want to smoke this weekend. I'm torn between pork ribs or attempting my first brisket. it will partly come down to what is available/potentially on sale(grocery store had zero briskets when i was there this past weekend), but i was curious what you guys think?
I would say that if you have done a couple of pork butts and you are comfortable with those and you are familiar with and comfortable with your new cooker, then go for the brisket if you can find one. If you need a few more cooks to really get your cooker dialed and get comfortable with it, then go for the ribs.
only thing with the new smoker is that i haven't done a long cook yet. Might go with the ribs just to help get an idea of how often i need to refill the charcoal.
Ummmm, what?
Jalapeno stuffed with cream cheese concoction, surrounded by ground sausage, and then wrapped in bacon. Of course you smoke that then have delicious eats!
yep, good idea. Ribs or pork butt are usually cheaper to learn with than a brisket.
you should swap out the jalapenos for a good pepper, like habaneros!Jalapeno stuffed with cream cheese concoction, surrounded by ground sausage, and then wrapped in bacon. Of course you smoke that then have delicious eats!
That's actually a good idea. But it really depends on the size of the peppers when I get to the store and if they are a good size for stuffing.
smaller peppers fewer points!g57
You must have got a defective grill! Everything that comes off mine is zero points!
lol. We have gone over this before Chad. That's how we go back to where we were in January!