May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes.
Tag Archives: BBQ-Beef
02-26-2017 This cook went well following advice from the SMF’s post titled “Let’s Talk Brisket” and competition trimmed. … Continue reading
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it … Continue reading
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
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.
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.
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
July 8, 2016 Bought a 1-1/4″ thick steak at Winn Dixie. Seasoned it with black pepper and seasoning salt/tenderizer in early afternoon. Pre-heated Sportsmans Gas Grill until EVO on grate began to smoke. Put meat on one side and turned … Continue reading