Saturday, January 13, 2018 – This cook turned out great. Results were very good especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to help with … Continue reading
Tag Archives: BBQ-Beef
10/28/2017 – Bought a 10.9 lb. brisket for $1.69/lb. Trimmed the fat and separated the flat from the point. Rubbed them with 3POGS and Jeff’s Texas Rub. 10:00 AM – Put into the MES that had been preheated to 250 … Continue reading
Bought a trimmed flat with a piece of the point at HEB. Separated them into two pieces where the flat weighted 739 gm and the piece of the point weighted 728 gm. This cure/smoke is my first dry brining the beef … Continue reading
10/22/2017 – I should not have bought these ribs as there was almost no meat and a lot of “bald spots”; i.e. rib bones showing.
10/15/2017 – Dry brined the tip roast with kosher salt the night before. This morning cleaned up the butt and took off about 3 lbs to cure for tasso. Rubbed the beef with Jeff’s Texas Rubb and the piece of … Continue reading
8/20/2017 – This smoke turned out good. Smoked a beef shoulder roast that was vac packed and frozen in mid-January 2017. Thawed it in a cold water bath starting about 6 AM then trimmed silver skin and fat. It fell … Continue reading
This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked … Continue reading
6/17/2017 – First beef short ribs smoked and they turned out great. Great piece of meat from B&W, only salt and pepper for seasoning then 9 hours of smoke in the MES on Father’s Day.
6/17/2017 – For Father’s Day we went shopping to Allied Kenco, then the Farmers Market on Airline, and then B&W Meat Market on No. Shephard. Bought a 1.1 lb. Sirloin Strip Steak for $13.98/lb to try my first sous vide in … Continue reading
Recipe below is by Susan Minor and extracted from here at the WayBackMachine. Beef Pastrami From Habanero Smoker After receiving favorable review for the way I prepare my pastrami, I feel that I can now post it on this site. There … Continue reading