A BBQ thread

[Fuj]

Did Someone mention Christmas ?? Every year, I get my son a boneless
prime rib. The past two years you had to be put on a list by my butcher,
then keep checking your email as they come in. My email hit last night.
I went down this morning and he shows me this 14.5 pounder. He always
does right by me. Caught me off guard when when he said $200. I really
thought it was going to be a bit more......So he says, where do you want
me to cut it ?? I give him the $200 bucks and said wrap it up.......To be
continued.......

 

[muleystalker]

Did Someone mention Christmas ?? Every year, I get my son a boneless
prime rib. The past two years you had to be put on a list by my butcher,
then keep checking your email as they come in. My email hit last night.
I went down this morning and he shows me this 14.5 pounder. He always
does right by me. Caught me off guard when when he said $200. I really
thought it was going to be a bit more......So he says, where do you want
me to cut it ?? I give him the $200 bucks and said wrap it up.......To be
continued.......

That's a Deal in and Half !!!!!

 

[ogre1911]

Yeah those look good! My vote is a black iron pan hot and constant butter baste for crust.

But you can't go wrong howsomever you cook them.

Referring to the NY Strips

 

[quest450]

 

[Tesoro]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

 

[ogre1911]

Looks just right!

 

[Fuj]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

Not a fan.....Give me a a thick Porter House from pasture fed, 2 year old
Black Angus.

 

[quest450]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

It was really good, I think the fat content makes it really soft, kinda melting in your mouth and enhances the flavor, I'm not used to NY strip tasting like that, it wasn't terribly expensive and I think Sam's mislabeled it, it could've been labeled Wagyu and priced waaaay higher.

My new toy came in yesterday, a rotisserie attachment to my 22" Weber Kettle so rotisserie chicken is on the menu today.

 

[Tesoro]

It was really good, I think the fat content makes it really soft, kinda melting in your mouth and enhances the flavor, I'm not used to NY strip tasting like that, it wasn't terribly expensive and I think Sam's mislabeled it, it could've been labeled Wagyu and priced waaaay higher.

My new toy came in yesterday, a rotisserie attachment to my 22" Weber Kettle so rotisserie chicken is on the menu today.

Thats what I experienced too...not much of a 'chew' and very mild flavor. I am crossing the Mex border today to get my annual load of 25lbs of Sonoran beef ribeyes. lol. 100% polar opposite flavor of corn fed beef. pics of last year's haul

 

[quest450]

That is a great cut of beef, I'm drooling and now I want a ribeye NOT a chicken.

 

[quest450]

First cook on the rotisserie and my chicken is ready, it’s resting now and I hope it tastes as good as it looks

 

[Tesoro]

First cook on the rotisserie and my chicken is ready, it’s resting now and I hope it tastes as good as it looks

View attachment 1720258

It has to taste as good as that looks. One thing I used in my same webber for slow cook was one of these filled with smoker pellets. Just gives a mild wood fire flavor nothing overpowering. U should try one https://www.amazon.com/dp/B0765C4LML?tag=accuratescom-20

 

[quest450]

good idea, I have one of those smoke tubes, use it for cold smoking salmon

 

[Tesoro]

good idea, I have one of those smoke tubes, use it for cold smoking salmon

i use it for making lox. only way i really like salmon anymore. ate too much

 

[Tesoro]

Got my Sonoran beef haul over the border yesterday. Was painless. I decided to try out the outfit's graded meat this year instead of 'local' beef. Was much more expensive at $16 lb, but is equiv to our prime but is ' drug free' meat. The steaks are larger and more evenly marbled. 1 1/4in cut weighed 1.2lb each. Cooked one up last night and I would say the flavor is about as good as it gets. Not one piece of grisle or chewy fat ball in entire steak. I'm happpy!

 

[ogre1911]

They look good Chris

 

[elee3]

Those are some good looking steaks!

 

[Tesoro]

I was telling an old friend of mine about the Mexico beef and he said "thanks for buying American". He is a third gen cattle rancher from Nebraska. I knew he would say this and that is why I told him that in the first place! I like to set up a good debate!

30 miles from his house is a new feedlot. It has a section - yes, one square mile - of poured concrete for its confined 150,000 cows to walk around on in their own excrement. They will spend most of their lives there after getting injected with time release growth hormone steroids under their hides, They will be administered various antibiotics thru their feed and water to counter the digestive maladies they can get from their 'fatten them up' diet, and to prevent disease from the obvious.

At the end of their lives they are sorted and all wind up packaged in cardboard boxes with fancy misleading labels like 'Anderson Ranch Select Black Angus'. The meat is unnaturally tender because the cows were young when butchered and had never really had a place to exercise and develop proper muslces. The meat is mild tasting, the fat is unnaturally sweet, and this is what most of us have decided is the what good beef is supposed to taste like. Sadly, most of our beef is now the 'supermarket tomato' of the meat world. It has become a 'product' instead of 'farm to table' food.

 

[quest450]

Pork belly is on the smoker @250F I’m gonna wrap the thick piece and make it into pork brisket just trying something different for a change

 

[kelbro]

Big beef ribs getting started over some pecan....