Is it like potato salad where it’s better to make it the day before and refrigerate overnight or should I just make fresh the day of?
Its probably better fresh, but know that it’s surprisingly labor intensive and always takes me longer than I plan for
Brazil suspends beef exports to China after discovery of mad cow disease in two separate states of the country, Minas Gerais and Mato Grosso: It means the world’s biggest beef exporter won’t be selling beef to the world’s biggest beef buyer abc.net.au/news/r...
They were awesome. Smoked led them at 275 for three hours and then put the in the liquid and smoked another hour and a half. Had to be careful picking them up because they were falling off the bone.
Poor mans burnt ends tomorrow. The store had a separated Brisket Point I thought about grabbing. I may go back and pick it up when I go pick up the kid from daycare.
That's awesome I've never seen a point for sale separately, but see flats all the time I would love to get a point just for making burnt ends
the chili colorado I made with the leftover brisket point is really, really good. used Rick Martinez's recipe as a base point - although he uses uncooked pork shoulder, as opposed to smoked brisket point
I am not a big filet mignon person, but my aunt requested filet for her bday dinner tonight. Because I don’t really love filet like I do fattier cuts of meat, I don’t have any experience grilling them. Any simple recipes for or experiences y’all have? Or is it like any other cut of steak, salt/pepper then grill til medium rare?
Yes. Season like any other cut of steak, grill to temp. The flavor of a filet is less than a ribeye or strip but they do have a very nice texture. You can also fancy it up with mushrooms or Au Poivre if you want to make up for the reduced flavor. https://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe-1916730 Au Poivre is usually a pan sauce after pulling the steak out but there is no reason you can’t do it in a pan by itself. You lose a little of the bits that add flavor but it’s still delicious.
Alright, dumb question time. I’ve cooked plate ribs a few times, and they’ve been killer. Today while I was at Kroger, they had short ribs, so I picked up about 2lbs. These are 3 smaller pieces that have been cut from the plate. Should I still smoke these the same way and wrap before serving? UncleJesse I believe you did some recently that turned out really well.
Here is the recipe I followed. https://howtobbqright.com/2016/02/26/smoked-beef-short-ribs-on-the-ole-hickory-smoker/
Found some $20 Tomahawks at the store tonight I will gladly eat this for a late dinner. E: fuck it was worth it
Score, at least on the wings and butts. Also got 3.75 and 4 lb tri tip. Choice, expensive but I don’t give a shit, first time I’ve ever seen them in the wild.
you never messaged me you rub recipe. And you were the first person to say you were doing it. This is very on brand for you fwiw.