March 12, 20241 yr I seem to have found myself in possession of a few pounds worth of "shoulder rib roast" or something. Wondering how to cook it. Suggestions?
March 12, 20241 yr Popular Post Dry-aged ribeye for me (NY strip cut into smaller steaks for the urchins and one extra for steak sammiches). Brought mostly to temp over the lower tier of the fire and then seared. Roquefort and chive butter.
March 12, 20241 yr 5 hours ago, Rimbo said: I seem to have found myself in possession of a few pounds worth of "shoulder rib roast" or something. Wondering how to cook it. Suggestions? It’s probably a cross rib roast or a “chuck rib roast.” You could smoke it but the fail safe is to treat it like a nice roast and don’t take it past 135. Serve with some roasted veggies and potatoes and gravy.
March 12, 20241 yr 10 hours ago, 956 Worldwide said: It’s probably a cross rib roast or a “chuck rib roast.” You could smoke it but the fail safe is to treat it like a nice roast and don’t take it past 135. Serve with some roasted veggies and potatoes and gravy. That's basically what I did. Made a paste of salt, pepper, mustard seed, rosemary, garlic and olive oil (4 tsp of everything but salt and rosemary, which are 2 tsp), rubbed it in, roasted at tree-fiddy, served with dip (sour cream and mayo 50/50 with chopped fresh green onions and prepared horseradish). I pull it out at 120 and let it go the rest of the way outside the oven. Was damn good for a cheap piece of cow.
March 13, 20241 yr Popular Post I house/dog-sit for my pops and evil step mom a good bit so I've gotten a little experience with his outdoor gas Blaze and have had varied results. He left me a pound of petite wagyu sirloin this week. I finally got this bitch dialed in. Perfect med rare. He had some perini ranch rib rub that had never been opened that I gave em a light rub with. Didn't overpower it at all - great flavor. Little smoke/heat on the back end. Here's the middle one cut up. Probably gonna save the one of the left for tomorrow. Hands down best steak I've ever made. We'll need to have an iron-chef style throwdown in the backyard now. One more pic - not trying to brag I'm just excited. I almost always fuck steaks up in one direction. Edited March 13, 20241 yr by ztejas
March 14, 20241 yr On 3/12/2024 at 7:56 PM, ztejas said: I house/dog-sit for my pops and evil step mom a good bit so I've gotten a little experience with his outdoor gas Blaze and have had varied results. He left me a pound of petite wagyu sirloin this week. I finally got this bitch dialed in. Perfect med rare. He had some perini ranch rib rub that had never been opened that I gave em a light rub with. Didn't overpower it at all - great flavor. Little smoke/heat on the back end. Here's the middle one cut up. Probably gonna save the one of the left for tomorrow. Hands down best steak I've ever made. We'll need to have an iron-chef style throwdown in the backyard now. One more pic - not trying to brag I'm just excited. I almost always fuck steaks up in one direction.
March 14, 20241 yr Ironically, the one I cut up the next day wound up being a little on the rare side. Could have used another min.
March 15, 20241 yr Popular Post On 12/20/2023 at 12:22 PM, solamente73 said: My family and I are flying out to CA to visit between X-Mas and New Years. BIL bought a new kamado, and I'm supposed to teach him how grill and smoke on it. Will post pics if we do steaks. @pops Ha, I completely forgot to post. As a refresher, my BIL got a Kamado Joe last Dec and his wife was wanting Texas beef to rival Snake River Farms for a smack talking fest with a CA colleague of hers. We had a good family visit, I taught my BIL how to grill and smoke on his kamado, and we cooked up SRF on the maiden voyage because they never followed through on the HeartBrand beef. SRF Wagyu black and gold label ribeyes plus a cowboy ribeye. Slammed and went hard. I used to wonder at those who post “couldn’t get any pics because everyone ate it before I could take ‘em.” but after this experience, I get it - the natives were brutal and they devoured faster than we could slice. Decent product for the first time on a new pit. L to R, Black, Cowboy, Gold. Just salt and pepper. Cooked over oak and mesquite: The (very, very spoiled) kids were devouring everything in sight, and we adults had to fend them off. All was excellent, but the gold label was like heavenly meat butter. No fancy plating, no sit down dinner, just a bunch of people having a good time. I guess it’s up to me to order some HeartBrand, now. Got to compare. Edited March 15, 20241 yr by solamente73
March 17, 20241 yr Decided to have a steak this evening. 20oz Ribeye Edited March 17, 20241 yr by bborange
March 18, 20241 yr Popular Post The wife bought a New Zealand grass fed ribeye she said was on sale. I cooked and we ate it. Tasted great, not noticeably different than other prime ribeyes we’ve had though.
March 19, 20241 yr Popular Post The struggle is real. 3 months into a remodel with no kitchen or table. Nice weather for the backyard tonight. Dogs made good company.
March 30, 20241 yr That crust is outstanding. Good old Weber Kettle reverse sear with a butter bath in a medium-low pan in the house before the plate. Tasty
March 30, 20241 yr 45 minutes ago, dcbc said: Kicking off the weekend Those brussels look great. (I mean obviously the steak looks great too)
April 7, 20241 yr Did em again today... I'm starting to really dig smoked ribeye. I'm going to try to run it around 225 next time. I've been going with 250-275 and it's great.
April 7, 20241 yr take better pictures please. get up close on that juicy pink warm meat, that’s what we want.
April 8, 20241 yr 18 hours ago, futureman said: take better pictures please. get up close on that juicy pink warm meat, that’s what we want. Yeah, that pic sucked. I wasn't really trying to take pics. I was ready to bust
April 10, 20241 yr On 4/7/2024 at 8:51 AM, futureman said: take better pictures please. get up close on that juicy pink warm meat, that’s what we want. I'll try to get it together this time.
April 13, 20241 yr Left to my devices tonight with family away. This was at Walmart of all places for $20. Who was I to refuse.
April 13, 20241 yr Double Post. Holding this one for cooked pictures. Edited April 13, 20241 yr by dcbc
April 13, 20241 yr NY Steak in Peppercorn Sauce. I can make this myself now; no need to go to fancy restaurants. i might have made more sauce than i need but idgaf
April 13, 20241 yr On 3/18/2024 at 7:28 PM, brown water said: The struggle is real. 3 months into a remodel with no kitchen or table. Nice weather for the backyard tonight. Dogs made good company. If this is struggling, I need to do a lot worse.
April 13, 20241 yr 8 hours ago, Rimbo said: i ate all the sauce My sauce he is non-existent. A sauce thread might be incoming.
April 13, 20241 yr 2 hours ago, Slacks said: My sauce he is non-existent. A sauce thread might be incoming. I don't normally do sauce. This was special.
April 13, 20241 yr I almost hate to say it, but I need to use less butter in the sauce next time. And maybe not bother adding broth and reducing. If I can get the green peppercorns, and do that fancy trick like Chef Rick did at the Amarillo Club where he burns off the sherry's alcohol, it might be perfect just like that.
April 14, 20241 yr I had to talk myself out of smoked and seared ribeye today.... So I'm taking 2 out of the freezer for tomorrow.
April 14, 20241 yr 6 hours ago, Rimbo said: I almost hate to say it, but I need to use less butter in the sauce next time. And maybe not bother adding broth and reducing. If I can get the green peppercorns, and do that fancy trick like Chef Rick did at the Amarillo Club where he burns off the sherry's alcohol, it might be perfect just like that. Yeah, I hate that you said "less butter," too... But I accept the observation.
April 23, 20241 yr I'm actually somewhat angry that I didn't find this sooner... Smoked Ribeye again... The fat just melts. The hour of smoke is just right. Even at medium, it's juicy tender and delicious. I've been smoking too 123, letting it rest while the cat iron heats up (or finishes cooking other things) then searing for 69sec per side (because duty old black man) I didn't know if you can do smoked ribeye at a restaurant. I didn't need to
April 23, 20241 yr Also shown... Chicken Apple Sausage... OLANO homemade sausage... Billy's Crawfish Boudin. An easy Monday night with Four Roses back.
April 28, 20241 yr Some NY Strips w/ homemade scalloped Yukons. Forgive me for the canned green beans as my fresh green beans sat for a day too long in the fridge and fucking froze.
April 29, 20241 yr On 4/7/2024 at 8:51 AM, futureman said: take better pictures please. get up close on that juicy pink warm meat, that’s what we want.
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