Jason Bryant Posted June 30, 2023 Posted June 30, 2023 I threw a large sirloin on for dinner, quick marinade in Worcestershire (this for some reason has to be capitalized?) and soy sauces with a hit of garlic. Smoked for about an hour at 225, then cranked the Traeger up to 450 for the final 15 minutes and boom. Only reason I went that long is my wife doesn't like medium rare, so I had to at least give it a bit more than I normally like. 1 Insert catchy tagline here.
headshuck Posted June 30, 2023 Posted June 30, 2023 I threw a large sirloin on for dinner, quick marinade in Worcestershire (this for some reason has to be capitalized?) and soy sauces with a hit of garlic. Smoked for about an hour at 225, then cranked the Traeger up to 450 for the final 15 minutes and boom. Only reason I went that long is my wife doesn't like medium rare, so I had to at least give it a bit more than I normally like. Have you considered marriage counseling? 1
WrestlingRasta Posted June 30, 2023 Posted June 30, 2023 We have an few in the house that like their steak well-well done......and I like to give them options. Chuck eye, or top round??
going4it Posted June 30, 2023 Posted June 30, 2023 I’ve had to switch from ribeye to New York because the mrs doesn’t like all the fat. Thank goodness she’s hot!!Sent from my iPhone using Tapatalk
WrestlingRasta Posted June 30, 2023 Posted June 30, 2023 3 hours ago, going4it said: I’ve had to switch from ribeye to New York because the mrs doesn’t like all the fat. Thank goodness she’s hot!! Sent from my iPhone using Tapatalk I mean.... Can't you have a Ribeye, and she have a strip?
Offthemat Posted June 30, 2023 Posted June 30, 2023 I buy porterhouses, she gets the filet, I get the strip. 1
GreatWhiteNorth Posted July 1, 2023 Posted July 1, 2023 On 6/24/2023 at 9:40 AM, Husker_Du said: sort of a rookie question here: as stated in original post, i (still) don't have a smoker. i'm putting on a pork butt and two racks of St. Louis ribs. is there any taste benefit in cooking them on the grill the ENTIRE cook, or would i do just as well using the oven and then finishing them off on the grill? Answer = No taste benefit from BBQ the ENTIRE cook. As others have mentioned, the meat doesn't benefit from smoke much after the first hour or so. After that, you're basically just cooking with heat. Which is easily duplicated in an oven (and usually more accurately.) The thing is - if you're someplace hot, many would prefer to keep the cook going outside to keep the house cool. Not so much about the meat, but about the comfort in the house. In winter, I finish pork butts inside on a regular basis. Hours of even cooking, and extra warmth in the house. Win-Win. 1
mspart Posted July 3, 2023 Posted July 3, 2023 Thawing a brisket now for tomorrow. I got it from a friend who raised 2 cows at a time and at about 18-24 months had them butchered. We would split a 1/4 side with another family. Really good meat. He's no longer doing it, but it was a good deal for a number of years. It is rather a small cut but it should work for my wife and I. I'm really looking forward to tomorrow. mspart 1
Husker_Du Posted July 3, 2023 Author Posted July 3, 2023 send pics, mspart. i'm braising short ribs tomorrow. wish me luck TBD
MPhillips Posted July 3, 2023 Posted July 3, 2023 30 minutes ago, Husker_Du said: send pics, mspart. This place needs some wrestling. "Mods" are now asking for pics of others guys meat...
Husker_Du Posted July 3, 2023 Author Posted July 3, 2023 lol. how many of you guys posted in the days of themat.com board's 'pretty lady thread'? should we bring it back to offset outing myself? TBD
MPhillips Posted July 3, 2023 Posted July 3, 2023 22 minutes ago, Husker_Du said: to offset outing myself? "Not that there's anything wrong with that." 1
going4it Posted July 3, 2023 Posted July 3, 2023 Here’s my brisket. Been in since 10 am Sunday. Probably go till noon tomorrow. Then ice bath followed by 3 hours on the Webber Sent from my iPhone using Tapatalk 1
MPhillips Posted July 3, 2023 Posted July 3, 2023 2 minutes ago, going4it said: Here’s my brisket. Looks great...
WrestlingRasta Posted July 3, 2023 Posted July 3, 2023 Interested to see some of these cooks come out tomorrow…. I got a dozen or so people coming, big menu: St. Louis Ribs; pulled chicken; pulled brisket, Mac n cheese, variety of melons, variety of veggies, home made cucumber salsa. Added some furniture down at the PitDock, but man it’s going to be a hot mutha….. 3
going4it Posted July 4, 2023 Posted July 4, 2023 50 hour bath done @135 Now ready for 3 hrs on the Webber Sent from my iPhone using Tapatalk 3
Jason Bryant Posted July 4, 2023 Posted July 4, 2023 Interested to see some of these cooks come out tomorrow…. I got a dozen or so people coming, big menu: St. Louis Ribs; pulled chicken; pulled brisket, Mac n cheese, variety of melons, variety of veggies, home made cucumber salsa. Added some furniture down at the PitDock, but man it’s going to be a hot mutha…..This. I’m all about this. 2 Insert catchy tagline here.
going4it Posted July 5, 2023 Posted July 5, 2023 Best one I’ve made yet. Sent from my iPhone using Tapatalk 2
Husker_Du Posted July 5, 2023 Author Posted July 5, 2023 my braised short ribs came out awesome. idk if they were supposed to, but they came out kinda resembling like an indian curry dish (w/o the curry flavor) 1 TBD
Wrestleknownothing Posted July 5, 2023 Posted July 5, 2023 you guys are living your best lives. Drowning in data, but thirsting for knowledge
mspart Posted July 5, 2023 Posted July 5, 2023 On 7/3/2023 at 10:59 AM, Husker_Du said: send pics, mspart. i'm braising short ribs tomorrow. wish me luck The Brisket was good. It was not great, but it was still very good. Sorry, I forgot to get pics. It was a great day yesterday. mspart 2
Cooper Foster Avery County, North Carolina Class of 2025 Committed to Appalachian State Projected Weight: 125
Katie Simmons Laney, North Carolina Class of 2025 Committed to Mount Olive (Women) Projected Weight: 110, 117
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