2 2channel lover Audioholic Field Marshall Jan 5, 2017 1,840 0 113 60 Apr 7, 2020 #121 Pogre said: I prefer a ribeye over the filet myself. A little more flavor. Did I ever tell you I was a butcher for 30 years? Click to expand... No. but I want to say I knew you were transitioning from another gig when I started coming on the board. Very cool. My main dish when we have people over...surf and turf...with my butcher cut ribeyes. I can get restaurant results with the Primo...500 deg sears Due the marbling I can't disagree.. there is more flavor. Reactions: Pogre
Pogre said: I prefer a ribeye over the filet myself. A little more flavor. Did I ever tell you I was a butcher for 30 years? Click to expand... No. but I want to say I knew you were transitioning from another gig when I started coming on the board. Very cool. My main dish when we have people over...surf and turf...with my butcher cut ribeyes. I can get restaurant results with the Primo...500 deg sears Due the marbling I can't disagree.. there is more flavor.
2 2channel lover Audioholic Field Marshall Jan 5, 2017 1,840 0 113 60 Apr 13, 2020 #122 panteragstk said: I always like the ribeye, but wifey isn't a fan of fat on her meat...which can be irritating. However, I've got a good way of cooking filet that works quite well. That reminds me, I need to cook a steak. Click to expand... My wife will work around it, but the beauty of buying the butcher cut...I get to hand select the ones I want...I like marbling, but hate to have it conquer an entire side of the cut...nearly every packaged ribeye I come across seems to have one with a huge vein of fat running through it...ruined. Sunday was stormy-wicked weather for Easter so I did my somewhat traditional surf and turf on Saturday instead. Got a few pics of the surf part of it. The surf was some fairly large lobster tails...butterflied...a quick sear on direct cast iron...them finished on the indirect side for about 6 mins...basting with this cilantro and garlic infused butter. Reactions: snakeeyes and panteragstk
panteragstk said: I always like the ribeye, but wifey isn't a fan of fat on her meat...which can be irritating. However, I've got a good way of cooking filet that works quite well. That reminds me, I need to cook a steak. Click to expand... My wife will work around it, but the beauty of buying the butcher cut...I get to hand select the ones I want...I like marbling, but hate to have it conquer an entire side of the cut...nearly every packaged ribeye I come across seems to have one with a huge vein of fat running through it...ruined. Sunday was stormy-wicked weather for Easter so I did my somewhat traditional surf and turf on Saturday instead. Got a few pics of the surf part of it. The surf was some fairly large lobster tails...butterflied...a quick sear on direct cast iron...them finished on the indirect side for about 6 mins...basting with this cilantro and garlic infused butter.
GO-NAD! Audioholic Warlord Apr 7, 2009 8,252 0 113 Nova Scotia, Canada May 22, 2021 #123 It's Victoria Day long weekend. I'm smoking a brisket. That is all. Reactions: Swerd, Trell and adk highlander
lovinthehd Audioholic Jedi Sep 11, 2012 44,861 0 113 Oakridge, OR May 22, 2021 #124 GO-NAD! said: It's Victoria Day long weekend. I'm smoking a brisket. That is all. Click to expand... Had to look it up https://en.m.wikipedia.org/wiki/Victoria_Day Reactions: panteragstk and GO-NAD!
GO-NAD! said: It's Victoria Day long weekend. I'm smoking a brisket. That is all. Click to expand... Had to look it up https://en.m.wikipedia.org/wiki/Victoria_Day
GO-NAD! Audioholic Warlord Apr 7, 2009 8,252 0 113 Nova Scotia, Canada May 25, 2021 #125 I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly. Reactions: Mark E. Long, panteragstk, lovinthehd and 3 others
I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly.
Benni777 Audioholic Jul 21, 2020 232 0 16 48 May 25, 2021 #126 GO-NAD! said: I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly. View attachment 47988 Click to expand... It's, it's soo beautiful..... Reactions: GO-NAD!
GO-NAD! said: I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly. View attachment 47988 Click to expand... It's, it's soo beautiful.....
Benni777 Audioholic Jul 21, 2020 232 0 16 48 May 25, 2021 #127 GO-NAD! said: I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly. View attachment 47988 Click to expand... So i'm going to need your address, im loading up my truck right now. Reactions: Mikado463 and GO-NAD!
GO-NAD! said: I suppose I should add a photo of the results. Smoked for three hours, then wrapped it in foil. Two more hours to reach 200 degrees. It was just a 1/2 brisket, which explains why it finished so quickly. View attachment 47988 Click to expand... So i'm going to need your address, im loading up my truck right now.
panteragstk Audioholic Warlord Aug 14, 2012 8,258 0 113 New Braunfels, TX May 26, 2021 #128 I need to get mine out of the freezer and make half pastrami and half "plain" smoked brisket. Didn't we have a general food thread at one time? I'm going to have to look for it. Reactions: Benni777 and GO-NAD!
I need to get mine out of the freezer and make half pastrami and half "plain" smoked brisket. Didn't we have a general food thread at one time? I'm going to have to look for it.
j_garcia Audioholic Jedi Jul 11, 2005 32,531 0 113 May 26, 2021 #129 A new BBQ place opened up down the street called Mesquite and Oak. They have an excellent brisket sandwich. Seeing this thread made me want to go get one for lunch Reactions: GO-NAD!
A new BBQ place opened up down the street called Mesquite and Oak. They have an excellent brisket sandwich. Seeing this thread made me want to go get one for lunch
Old Onkyo Audioholic General Sep 2, 2018 1,177 0 48 65 May 26, 2021 #130 I want BBQ so bad, alas, I live in Southern California, I only buy BBQ in Texas.
GO-NAD! Audioholic Warlord Apr 7, 2009 8,252 0 113 Nova Scotia, Canada May 27, 2021 #131 Old Onkyo said: I want BBQ so bad, alas, I live in Southern California, I only buy BBQ in Texas. Click to expand... Snob. J/K
Old Onkyo said: I want BBQ so bad, alas, I live in Southern California, I only buy BBQ in Texas. Click to expand... Snob. J/K
Old Onkyo Audioholic General Sep 2, 2018 1,177 0 48 65 May 27, 2021 #132 GO-NAD! said: Snob. J/K Click to expand... Guilty!!! Reactions: GO-NAD!
panteragstk Audioholic Warlord Aug 14, 2012 8,258 0 113 New Braunfels, TX May 27, 2021 #133 Old Onkyo said: I want BBQ so bad, alas, I live in Southern California, I only buy BBQ in Texas. Click to expand... I'm sorry for your loss. However, if you haven't heard of it, this place might be a bit closer to you. I'm sure there are plenty of BBQ places in CA, but this one would be where I would go. Bludso's BBQ I'm smoking a brisket this weekend if that makes you feel better. I'll take pictures. Reactions: GO-NAD!
Old Onkyo said: I want BBQ so bad, alas, I live in Southern California, I only buy BBQ in Texas. Click to expand... I'm sorry for your loss. However, if you haven't heard of it, this place might be a bit closer to you. I'm sure there are plenty of BBQ places in CA, but this one would be where I would go. Bludso's BBQ I'm smoking a brisket this weekend if that makes you feel better. I'll take pictures.
