From Chef JJ – Pastrami Rub from Corned Beef 2T Black Peppercorns 1T Coriander Seed 1T Dry Minced Onion 1T Dry Minced Garlic 1tsp Allspice Berries 1tsp Mustard Seed 1tsp Dry Thyme Leaves 3 Bay Leaves, crumbled 1tsp Juniper Berries ( Skipped, … Continue reading
Category Archives: Beef
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time.
Preface – This was a good learning experience and the meat turned out ok but was in too long.
Strip loin, short loin, tenderloin, and other noteworthy roasts Full credit for everything on this page goes to AmazingRibs.com Strip loin and short loin. This is the section just behind the prime rib, and it contains the last rib, number … Continue reading
From AmazingRibs.com Make burnt ends Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what … Continue reading
This first cook of beef ribs resulted in great seasoned, smoked beef. Reheated not so much but a lot of good notes and thoughts here.
This first jerky was ok but needed more spice and cut so not so chewy.
Makes 5 tablespoons of dry rub, enough for a 10 pound roast. Ingredients 2 tablespoons course ground black pepper: 2 teaspoons crumbled dried rosemary leaves 2 teaspoons dried thyme 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon spanish … Continue reading
Mary got thick beef CSRs at HEB on sale. Rubbed them Friday afternoon with our Beef Rub that is a version of Meathead’s Cow Crust and Adolph’s Meat Tenderizer. Got Weber kettle going with a 12-14 Kingsford blue bag charcoals … Continue reading
From DukeBurger at SMF – July 17, 2016. Stuffed with pulled pork, BBQ Sauce and chunks of mozzarella and wrapped in a single slice of bacon. Can’t believe how good this was… Smoked at 300 for one hour with hickory … Continue reading