Picked this Aussie Wagyu tri tip up today. Can’t wait to reverse sear it tomorrow. Also had 20% off and $10 in rewards
Didn’t realize I was in the Texas Tech meat judging thread, my bad guys. I will take my shit posting elsewhere.
I'm sure it will be delicious, the upcharge these days on anything labeled Wagyu is pretty out of hand, IMO. Nothing is a bigger scam than Wagyu ground beef.
Fair enough. With the discounts I paid the something similar a few weeks ago for a prime from Ralph’s.
Lots of Xmas roasts on sale this week, bone-in and boneless. That always means the butchers will throw out their hand cut back rib slabs. Picked up one for dinner tonight and one for the freezer.
So you're saying I shouldn't have got this? Fwiw, I had a $25 gift card and reverse sear tri tips. I don't do that weird cook like a brisket shit I've never paid for wagyu. Usually just get the normal ones they have but got this one for Christmas instead of prime rib or tenderloin this year
Sorry for the lack of wagyu, but I'm thawing these to smoke on Christmas Eve. Any tips/pointers are appreciated.
I prefer choice for a plate of beef ribs. There’s enough fat that you don’t need prime (or wagyu). And do it Jirby style.
Love his videos, he has just smoked so much shit and experimented so much just knows a ton. Anyhow, turkey.
I like how he doesn’t give a fuck. Start a fire in the offset with lighter fluid? Sure. You’re not tasting it and I don’t want to wait.
Yeah he an aura about it. Not sure if he’s lying or not, don’t even care, but he’s like I’ve cooked and sold thousands like this and thousands the other way. Don’t worry about it.
Since I have covid (and chances are good my wife’s test comes back positive tomorrow) we’re stuck in the house and unable to go shopping for our Christmas dinner. So I used some snake river farm gift certificates I was gifted last year and got a tomahawk ribeye to cook Christmas Day. Excited to try out their meat - supposed to arrive on Wednesday
I can still taste, thankfully. Would have been really mad if I lost my sense of taste (we’d be eating Soylent if that were the case )
I have felt like i have a mild cold for a couple days. She’s been basically the same. Vaccines and boosters certainly seem to be doing their job as of now
Pray that stays, I had it after thanksgiving and felt ok most of the time then taste and smell went and life became miserable. Thank god the vax did its job and it ran through me pretty quick.
As it's now cold as shit here, does anyone use a smoker blanket? If so, any third party recommendations? Camp chef is all sold out.
Harbor Freight Welding Blanket. I have used it with my Camp Chef several times and it works like a champ. $25. It’s not perfect but it gets the job done. CHICAGO ELECTRIC 4 ft. x 6 ft. Fiberglass Welding Blanket - Item 67833 https://hftools.com/app67833
Going to smoke a ribeye roast on the BGE on NYE. Never smoked one or cooked one before. We are getting a prime one. Trying to determine whether I should get bone in or boneless. What says the BBQ thread? What are the merits of each.
Serious Eats' answer Q: Here's one for you: bone-in or bone-out? I've always wondered about this one myself, so I ran a series of tests. The idea that many chefs propose is that cooking meat on the bone is always a better idea, as the bone adds lots of flavor. I'm skeptical. First of all, most of the flavor found in a bone is deep inside, in the marrow. If you've ever tried to make a stock out of just bones, you've found that it's almost tasteless unless the bones are cracked. Second, I've shown numerous times that, as far as flavor penetration goes, there's very little movement of molecules across a piece of meat. Even marinating overnight will get you only a couple millimeters of penetration. What chance does any flavor from the bone have of getting into the meat? To test this, I cooked four identical roasts. The first was cooked with the bone in. For the second, I removed the bone, but tied it back against the meat while cooking. For the third, I removed the bone and tied it back to the meat with an intervening piece of impermeable heavy-duty aluminum foil. The fourth was cooked completely without the bone. Tasted side by side, the first three were completely indistinguishable from each other. The fourth, on the other hand, was a little tougher in the region where the bone had been. What does this indicate? Well, first off, it means the flavor-exchange theory is bunk—the completely intact piece of meat tasted exactly the same as the one with the intervening aluminum foil. But it also means that the bone does serve at least one important function: It insulates the meat, slowing its cooking and providing less surface area to lose moisture. Bottom line: The best way to cook your beef is to detach the bone and tie it back on. You get the same cooking quality of a completely intact roast, with the advantage that once it's cooked, carving is as simple as cutting the string, removing the bones, and slicing.