Who's smoking meat this weekend?

[Roycebarrow]

I think I will throw a brisket on the smoker, and make the pecan porter AHA put in their clone section recently. Happy Brewing

 

[jammin]

I won't be buying any of those steaks, so no pictures, unfortunately. KOTC says, why pay $3.99/pound for steaks which are not our faves when they often the bone-in rib steaks on sale for $5.99/pound? He has a valid point!



I like my steaks thick so I can get that great crust on the outside and still have it trying to moo on the inside.

Anyone that cooks a Ribeye rare is doing it wrong. Defeats the whole point of buying that cut if you're not going to render any of the fat.

And I like a good deal as much as the next guy, but I'm just past the point in my life where I buy low grade steak just to save a couple bucks. I'd take a prime sirloin over a select Ribeye any day of the week.

 

[cubalz]

I am smoking a couple of full racks of pork ribs this coming Sunday on my digital Bradley smoker. Smoking meat while drinking homebrew makes for a very relaxing afternoon....

 

[applescrap]

@jammin woah, thats a sweet deal. Man, hear what you are saying about better quality. The older I get im the same. Haven't considered the meat enough. At our local stores we have what I call the red counter. The meat in there looks a lot better We have a lot of butchers in Denver to. The meat we get is choice not select, but it's much closer to select then it is 2 Prime for sure. I would eat pretty much any steak cut, but when they do these deals here I get 20 lb. I don't think I'm going to do that anymore with New York's and also the quality. It was like my mom taught me how to get through the store as cheap as possible. And while I love that and I think many do shop affordably I'm tired of low quality food. in colorado we can buy cows and buffalo halves and quarters pretty easy. But you end up with a lot of hamburger my mom used to buy cows. I tell people about the apples I buy and they're so shocked that I pay up to $5 a pound for apples. But when I see my children dig into them, I don't know you could put a price on that. Appreciate the spreading some awareness of prime.

@temptd2 my mom swears by a little hibachi too. I'm now officially on the hunt thank you very much.

@kev211 thanks for the tips. I think my electric skillet and a ton of garlic butter on top is just what I was looking for.

 

[Temptd2]

@applescrap we have this one:

Weber 121020 Go-Anywhere Charcoal Grill

Amazon sells it.

@jammin the fat does render during our cook - that steak is maybe 1-2" from the coals, so develops enough heat to render it out just fine by the time it's done to my liking. I don't like hard lumps of fat. We've done it this way for years and are very happy with our method and the result.

 

[Temptd2]

I'm in the same boat; I've become such a steak snob lol...

That said, I'm lucky to find ground beef for $4/lb at this point. Where are people getting NY Strip for that price?!?!

We're a little north of you, Monterey Bay area. Check your local Lucky store if you have one nearby - it's a deal for today only, in their Max Pack, which typically has 4 or more steaks in it. I know they tailor their ads regionally, not sure what you may have available there. I make them cut them to my specs and they will still give me that great price when I buy the rib steaks on sale.

I haven't gone to look at them and we decided to just wait for the rib steaks to go on sale again rather than buy a cut that is not really our preference.

 

[betarhoalphadelta]

We're a little north of you, Monterey Bay area. Check your local Lucky store if you have one nearby - it's a deal for today only, in their Max Pack, which typically has 4 or more steaks in it. I know they tailor their ads regionally, not sure what you may have available there. I make them cut them to my specs and they will still give me that great price when I buy the rib steaks on sale.

I haven't gone to look at them and we decided to just wait for the rib steaks to go on sale again rather than buy a cut that is not really our preference.

Never heard of Lucky, and today I'm in Denver on business, so no way to get to one... Strange that I had never heard of them when I was living in San Jose... Must be very regional.

I usually buy my steaks at Costco. They sell Prime, and although it's not cheap, it's usually worth it. If it's a special occasion, I go here. I pay out the nose, but they've never failed me.

 

[Temptd2]

Never heard of Lucky, and today I'm in Denver on business, so no way to get to one... Strange that I had never heard of them when I was living in San Jose... Must be very regional.

I usually buy my steaks at Costco. They sell Prime, and although it's not cheap, it's usually worth it. If it's a special occasion, I go here. I pay out the nose, but they've never failed me.

Lucky has been the parent company name here several times - Save Mart and also Albertsons - but is back to being Lucky again! It's been around this area since my childhood days (which trust me are so far behind me I can't even IMAGINE that I see them in the rearview mirror) when my Mom used to take my sister and me grocery shopping with her on Saturday mornings - the Lucky store at that time had a lunch counter - she'd park my sister and me there and we'd have pancakes for breakfast while she did the shopping!

Anyway didn't know they weren't in the SoCAL area! Maybe Save Mart or Albertsons might have the steaks on sale, dunno.

 

[applescrap]

@applescrap we have this one:

Weber 121020 Go-Anywhere Charcoal Grill

Amazon sells it.

@jammin the fat does render during our cook - that steak is maybe 1-2" from the coals, so develops enough heat to render it out just fine by the time it's done to my liking. I don't like hard lumps of fat. We've done it this way for years and are very happy with our method and the result.

Haha, cool. I have the propane version of that. We use it at the state lake beach.

 

[applescrap]

Never heard of Lucky, and today I'm in Denver on business, so no way to get to one... Strange that I had never heard of them when I was living in San Jose... Must be very regional.

I usually buy my steaks at Costco. They sell Prime, and although it's not cheap, it's usually worth it. If it's a special occasion, I go here. I pay out the nose, but they've never failed me.

I remember that, you are familiar with it here and come here a lot. Should meet up for a beer or eleven.

 

[Temptd2]

Haha, cool. I have the propane version of that. We use it at the state lake beach.

We own one of those too but have never used it.

KOTC just loaded up the charcoal version though, with nice split seasoned oak pieces. MMMMM and that rosemary will go on those screaming hot coals, and that lovely bone-in rib steak I just seasoned with garlic salt will be rubbed down with a smidge of extra-virgin olive oil on each side and then shown to the fire. A side of homemade pinto beans and some sauteed mushrooms and onions and we'll be eatin' like kings and queens here in an hour or so!

 

[applescrap]

So funny coincidence rib eye was the sale. 5.77 per pound. The red counter meat looked better. The guy said they were the same meat, but the red counter was hand cut vs machine. I didn't fully trust that as the marbling looked way better. Ill post some pics at cooking.

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[jammin]

I totally forgot about dropping some rosemary into the fire. Gotta try that soon

 

[jammin]

Haha, cool. I have the propane version of that. We use it at the state lake beach.

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

 

[Temptd2]

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

We'll have to fire ours up one of these days!

The charcoal version is so perfect to do one or two steaks. It takes very little fuel and very little time to get it to the "ready to cook" stage - we use it once or twice a week, even though we also have a Weber kettle grill and a proper offset smoker - it's just so quick and easy and perfect for the two of us.

 

[jammin]

We'll have to fire ours up one of these days!

The charcoal version is so perfect to do one or two steaks. It takes very little fuel and very little time to get it to the "ready to cook" stage - we use it once or twice a week, even though we also have a Weber kettle grill and a proper offset smoker - it's just so quick and easy and perfect for the two of us.

when you find the right cooker for your needs it's tough to deviate. i also lover Weber kettles. All my friends that ask about getting into grilling for a good price; my first suggestion is the Weber kettle. You can buy them on craigslist in great shape for dirt cheap. they are quite versatile and make all kinds of great food for a a great price.

we cook for 2 as well so i totally understand the struggle. pretty jealous you have an offset smoker - thats my white whale. hoping to pick up a Yoder loaded Wichita within the next 12-18 months. Don't need it, but sure as hell want it.

 

[betarhoalphadelta]

I remember that, you are familiar with it here and come here a lot. Should meet up for a beer or eleven.

We can hash out our brulosophy debates over beers

Where in Denver? I'm usually down south around the Greenwood Village area...

 

[applescrap]

I live in southwest denver and i bet you know our beers and breweries better than me.

 

[LakesideBrewing]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Finished.

 

[Temptd2]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!



Finished.
:

Freakin' gorgeous and I'm sure worth every penny. Or dollar.

 

[EDF713]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Finished.

Drool....

 

[HoppyDaze]

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

same here...Also brought it in the drift boat for cooking burgers, fresh caught trout and brats-mid float.

 

[applescrap]

same here...Also brought it in the drift boat for cooking burgers, fresh caught trout and brats-mid float.

Oh man, cool.

 

[applescrap]

Wish me luck, pool grill.

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[Transamguy77]

16lb brisket, went on at lunchtime today should be done a little after lunch tomorrow. View attachment ImageUploadedByHome Brew1502500293.024252.jpg

 

[jammin]

^don't care what all the folklore BS says; briskets NEVER need 24hrs to smoke. when i hear people boasting about how long they smoked they're brisket i am reminded of breweries bragging about how many IBU's they've crammed into their disgustingly bitter IPA.

Wish me luck, pool grill.

The grill has a cast iron grate & appears to be pretty clean which is a darn good sign. The only 2 cents I can add is that the grates look like they could use some oil. I suspect your steaks came out really good with some nice grill marks



all this fuss about Hibachis motivated me to take a wire brush to mine and reseason it... so now i REALLY don't want to use it

doggo approves of refurbished hibachi:

even got the interior freshened up

the draft door is helpful in controlling the temp of the fire

 

[applescrap]

Wow @jammin that hibachi is awesome. So, yeah they look ok, and they were ok, but meh. Really not very good, if I am being honest. A quality sirloin would have been better , i think. I guess we just like filet.

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[schematix]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Wow those make me wet. I wouldn't want to know the cost; i'd just give them my credit card and tell them to surprise me. Those are glorious.

 

[jammin]

^crust looks bomb imho. I'd take a bite out of those fookers haha. Know what you mean about quality though. I've learned a LOT about it over the last 3 years. I used to to think you only had 3 grades: select, choice & prime. Boy was I wrong. The steak world has layers inside of layers to assign/describe the quality of a cut. Getting connections inside the industry has exposed me to things I never knew existed.

One thing that grabs me lately is the aging process. It's so simple in theory it makes you wonder why you never thought of it. Even after the cow is slaughtered, the meat still undergoes the anaerobic process. This creates lactic acid in the muscle tissue thus increasing brightness in the flavor. Dry aging increases the oxygen exposure which amplifies the affect vs wet aging. Both serve similar purposes but the dry side is more complicated & rewarding. I've been contemplating a dry aging chamber for quite some time - you can go to much farther extremes than wet aging; I've heard 60 days is quite pedestrian.

 

[Transamguy77]

^don't care what all the folklore BS says; briskets NEVER need 24hrs to smoke. when i hear people boasting about how long they smoked they're brisket i am reminded of breweries bragging about how many IBU's they've crammed into their disgustingly bitter IPA.



Dude I was right there with you till a local BBQ place gave me some tips on how they cook their brisket and I did it I was blown away by how awesome it was. I was just cooking to an internal temp of 195 and pulling then when I found out how "it should feel when it's done" and the longer cook time made all the difference. I have never looked back and I will never just pull it when it hits 195 again.