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My local butcher told me he was bringing in some Tomahawk steaks.

This is a 3 3/4 pound Tomahawk. WOW:thumbsup:

Rubbed with olive oil, sea salt & fresh ground black pepper...

some bakers and a feast...

absolutely kick ass bottle of wine, from a local vineyard, 5 miles from home.

NOBODY ARGUES WITH ME ABOUT MY BONES....:whistling

only person who did was my Mom...she could have tea with the queen and chew a rib bone...:thumbsup:

Absolutely :thumbsup:incredible meal...
 

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General Contractor
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My local butcher told me he was bringing in some Tomahawk steaks.

This is a 3 3/4 pound Tomahawk. WOW:thumbsup:

Rubbed with olive oil, sea salt & fresh ground black pepper...

some bakers and a feast...

absolutely kick ass bottle of wine, from a local vineyard, 5 miles from home.

NOBODY ARGUES WITH ME ABOUT MY BONES....:whistling

only person who did was my Mom...she could have tea with the queen and chew a rib bone...:thumbsup:

Absolutely :thumbsup:incredible meal...
That's a beauty, my friend!:thumbsup:
 

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One of our kids moved into a new place and had us over for dinner along with an invite to the siblings (only one could make it due to other commitments that now conflicted with the original date)... It was a reschedule because of a back issue that ended up in a Chiropractor visit and dinner canceled... Chicken Alfredo, pasta and garlic bread... great meal, but also great visit... :thumbup: :clap:


Good to see they picked up a thing or two along the way... :thumbsup:
 

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Some pork roast action tonight. Used a Kent Rollins spice mix and cooked it to 140*.
Got a chance to use my Thermoworks "SMOKE" thermometer with wireless remote receiver for the first time. Worked great.

Pretty tasty...and great sandwiches tomorrow.

Pork loin.jpg
 

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So, I checked out the video from a couple weeks ago, the Bearded Butchers...

Decided to up my game on baby back ribs, ordered some butcher paper.

Pretty much followed along with the method in the video.

Ribs turned out great, my previous method left them a bit dry, tender but dry.

I did as they describe in the video, 3 hours on low heat, wrap for 2 hours, then finish with sauce for 1 hour.

Really turned out great, the girls thought so too.

Patatah salad and corn bread made for a good meal. Plenty of leftovers.


Sent from my SM-G970U using Tapatalk
 

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So, I checked out the video from a couple weeks ago, the Bearded Butchers...

Decided to up my game on baby back ribs, ordered some butcher paper.

Pretty much followed along with the method in the video.

Ribs turned out great, my previous method left them a bit dry, tender but dry.

I did as they describe in the video, 3 hours on low heat, wrap for 2 hours, then finish with sauce for 1 hour.

Really turned out great, the girls thought so too.

Patatah salad and corn bread made for a good meal. Plenty of leftovers.


Sent from my SM-G970U using Tapatalk
Looks damn good, just bacon and eggs for me tonight.

Tom
 

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I bet those ribs and 'tater salad would be better.....

Tom
Yep, those ribs and salad were great, but bacon and eggs for breakfast tomorrow.

My farmer neighbor sold me a couple pounds of bacon... that is some good pork.

Now I need to get my brisket game on.

Any advice on a small thin brisket??
 

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Yep, those ribs and salad were great, but bacon and eggs for breakfast tomorrow.

My farmer neighbor sold me a couple pounds of bacon... that is some good pork.

Now I need to get my brisket game on.

Any advice on a small thin brisket??
I've given up on brisket, my wife won't eat it so I was wasting more than I could eat/save.

She doesn't eat ribs either.

Tom
 

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Yep, those ribs and salad were great, but bacon and eggs for breakfast tomorrow.

My farmer neighbor sold me a couple pounds of bacon... that is some good pork.

Now I need to get my brisket game on.

Any advice on a small thin brisket??
A good dry rub...

Low and slow...

Keep a close eye on your internal temp.
 

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Chicken and dumplings tonight. Gluten free and instantpot.

Not a huge fan, but the family likes it. I prefer regular flour dumplings for sure.


Sent from my SM-N975U using Tapatalk
 

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Ok, what temperature am I looking for?

The last time I did one I think I under-cooked it.
I don't pull it till I'm around 200-205.

Try not to let the smoker get over 235 in the beginning. I have a process now. Also, I don't like just the flat, I tried that once and it was not very good.

Here's the way I do it for what it's worth. It's a few step process.

I pull it out of the fridge and put the dry rub on it incredibly generously and let it sit on the counter for a few hours. Get a good smoke going and usually put it on right after dinner. This way I know I'm holding a perfect temp of around 225. Put it on and monitor it for a couple hours.

Then around midnight, I add some chunks and shut the egg down almost completely. Just enough to keep embers going with a very slight smoke. The grill temp in about 6 hours will drop down to around 190 degrees making sure the brisket doesn't go over 160 (I have an alarm sitting next to the bed if it does).

Whenever I wake up, usually around 5:30 or 6 I go and turn the grill up back to around 240. The brisket at this time is usually around 150. If it's more than that I'll go ahead and wrap it. If not, I wait till it hits 160. I've found it best when it doesn't go over 150 because I get a better crust as the grill is heating back up.

After that, when the grill gets back up to temp I'm done at around 11. Play it by ear but usually pull at 200-205 (depends on how it is when I put a second temp pen in). Let it rest for 10 minutes as I clean up all the mess and come in and cut. This is two years of trial and error and has worked wonders for me. It's a lot like what Jaws does except I've modified it for my Green Egg. I could add more smoke but the wife doesn't like it as smokey.

Ends up almost so it falls apart but just enough consistency to hold it together in slices. I end up eating about a pound of it while cutting it :whistling and then enjoy it cold later while the wife and kids eat it for lunch.
 
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