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  1. Ingredients: Meat: 3 to 4 lbs. of good quality Chuck Roast Hot sauce (I used Tapatio) Steak Seasoning (I used Kirkland) Ground coriander Ground chipotle pepper Veggies & Broth: Two green bell peppers (Chopped) One red bell peppers (Chopped) One yellow bell peppers (Chopped) 1 large red onion (Chopped) 1 large brown or yellow onion (Chopped) 1 large jalapeño (Diced) 1/4 cup of Worcestershire sauce 12 oz. of Guinness Extra Stout (or any good dark beer) Directions: Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoni
  2. Started off with a trimmed USDA Choice TT and here is what I use for a rub. After a little trimming I rubbed it down with some Worcestershire Sauce. Then Fresh ground Garlic & Sea Salt, 5 pepper mix, steak seasoning & fresh minced Rosemary. I wrapped this up in stretch wrap and let it marinate for 6 hours. Approximately 1 ½ hours before my guests arrived I put it on to the indirect side of the kamado at 225 with some Mesquite chunks. Once it reached 113 I removed and wrapped it and opened up the vents. Once the kamado reached 500 I seared
  3. Ingredients 600 g / 1.2 lb boneless ribeye 2 tbsp vegetable oil , divided 1 large onion sliced 300 g / 10 oz mushrooms , sliced 40 g / 3 tbsp butter 2 tbsp flour 2 cups / 500 ml beef broth low sodium 1 tbsp Dijon mustard 150 ml / 2/3 cup sour cream Salt and pepper to taste Steps Step 1 Use rolling pin to flatten the steaks. Sprinkle with a pinch of salt and pepper. Slice into strips. Step 2 Heat 1 tbsp oil in a large skillet over high heat. Spread the strips in the pan with tongs . Sear for 30 seconds on each side. Quickly remove back onto the plate. Sear
  4. This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest. I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward. Easy Thai Beef Salad Ingredients 2 x 250g eye fillet steaks or simil
  5. A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 Then I put them in foil in beef broth and aromatics and let them braise for another four hours. After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus will deffinetly be doing this again
  6. Hi everybody, I am a kamado quasi-neophyte (I've got a Monolith junior since last August), and after some experience with shorter cooks (chicken; ribs) I wanted to enroll into Brisket Academy. Unfortunately, it seems that I have failed the entry exam, as I couldn't explain to my butcher what I needed. In the end, I was talked into buying something that definitvely does not look like brisket to me, and I don't know how to cook. It seems something I would braise or boil, but according to the butcher I can cut it into strips and make 'asado'. It is boneless (but has some hard cartilage)
  7. Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated. Ronny
  8. Spent some time yesterday with just the wife and I making some beef ribs on out stickburner, first time in forever that we have not had to cook for an event, so it was nice to just be able to have some hot dogs for appetizer while waiting on these beef ribs. Hope everyone’s Sunday is enjoyable and relaxing enjoy 572E25BB-1878-40D9-8700-82BD2C854DE1.MOV
  9. So, what is it about men that makes them reluctant to RSVP? Cooking for my brothers and nephews this Saturday to make up for all the birthdays I missed, so I picked supplies today. 10 pounds of beef plate ribs and 10 pounds of Spares that I am cutting into St. Louis'.
  10. Here's a recipe for some big bold beef chuck rubs with a big bold homemade rub to bring it to life! 2 to 4 Beef Chuck Short ribs, separated or on a full rack Rub: 3 tablespoons sea salt or kosher salt 3 tablespoons fresh ground black pepper 1 tablespoon onion powder 1 tablespoon fresh ground coffee 1 teaspoon granulated garlic or garlic powder 1/2 teaspoon cayenne pepper Worcestershire sauce to coat ribs Preheat your Kamado Joe to 250°F and setup for indirect cooking. Add a couple smoke wood chunks of your choice and cook these until they
  11. Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack. With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bul
  12. This was 12 hour prime rib Sous Vide seasoned with prime rib rub from traeger with added garlic and added rosemary. Seared on the KJ Junior at nuclear, these are the results. Thanks
  13. Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again
  14. I went to the store hoping to do a Tritip there were none to be had. Found this ribeye I think It will do the job. Reverse seared at 250* until internal reached 118* then took it off to season while the Primo climbed too 500* for the sear.
  15. We went to some friend’s house for Thanksgiving dinner so I didn’t cook anything until Saturday when I broke out this Tri-Tip from the freezer. I trimmed it up a little and rubbed it down with fresh ground pink salt, fresh ground black pepper, some steak seasoning and fresh minced Rosemary. I wrapped it up and let it rest for 6 hours while I continued to put up my Christmas lights. Once I was done I set up my kamado for indirect and direct cooking. I placed the TT on the indirect side. Once the IT got to 113 degrees I removed it and covered with f
  16. well, visually at least- precursor to preivously posted Barbecue- The Movie interesting book on churrasco style bbq still determined to take a class on this
  17. I have yet to perfect any kind of rub or injection of my own. This is due to the fact I am still practicing and learning how get a perfect cook. While I do burgers and steaks on my Akorn, I usually smoke either pork butts, or pork spare ribs (brisket once a year when I purchase a quarter side of beef). Since I am still trying to perfect the smoking process, I leave it up to those who have already perfected their rub processes. I've tried some store bought rubs in the past, and McCormick makes a mean Pulled BBQ dry rub. But this week I decided to try something new. I found a company
  18. Hello everyone Just wanted to share a recipe for homemade rotisserie lunch meat. Comes out really good and is far cheaper than deli lunch meat This makes enough for about 1 2-3 lbs roast but you can scale it quite easily. All measurement a approximates. 2-3 lbs Top loin sirloin roast or other roast that is more less a constant thickness Marinade 4 tbls worshessiersauce 1-2 tbls soy sauce 2 TBLS pepper 2 TBLS kosher salt or ground sea salt 1 tsp cayenne pepper 1 tsp papri
  19. Doing my first 14lb brisket on Friday. Want to have it ready around 6. I feel like I have two options but I I'm not sure which way to go 1. Throw it on around midnight Thursday night and pull it when it's done, wrap then throw in a cooler or 170 degree oven till dinner time. 2. Get up and get the brisket on around 6 a.m. Friday and take my chances with it getting done when I need it. I would appreciate any opinions.
  20. I’ve cooked a Tri-Tip many times but never posted the recipe. This is the way I do them and they turn out great every time. Here are the ingredients: I smear on some Worcestershire sauce, then some fresh ground salt, fresh ground black pepper, some steak seasoning and finally some fresh minced rosemary from my garden. Wrap it up for an 8 hour rest in the fridge. Shortly before the 8 hours are up I prep my kamado for 2 zone cooking and lite it up. After taking the Tri-Tip out of the fridge, I put a couple of Pecan chunks on the charcoal and placed the Tri-Tip on the indir
  21. Hi all you Smokers out there ...... This is an awesome cook if you want to give it a try. I thought this casserole would be good smoked so I thought I'd give it a try and it blew me away when I ate it. It really took on that smokey flavor and was outstanding. It is a Beef & Potato casserole with sliced onion, diced red peppers, cream of mushroom soup, and graded cheddar cheese. It really turned out good so go fire up those smokers and give it a try .... you'll be glad you did.
  22. There are no words to describe the taste of this....unless you have cooked/smoked and tasted it! Without bragging, I think this feed is the best Iv'e ever cooked and thought that I would share Kamado=goodness... Thanks to forums like this! Cheers and beers, Billy.
  23. Please help my brisket flat dried out. still was tender and tasted well. people enjoyed it but know there is room for improvement.https://www.youtube.com/edit?o=U&video_id=2rl1HIbGNKM
  24. Smoked Beef Hot Links - Trying to Replicate a Memory Got a hankering for some smoked hot links. I really was trying to recreate the hot sausage I used to get on po-boys in New Orleans for lunch back in the late 60's at a restaurant called Mumfrey's. The original Mumfrey's on Baronne St that closed up many many years ago. It was a really really peppery hot and fully flavored sausage. Delicious. My brother and I think they were a smoked beef sausage. And that they were deep fried for the po-boys, then split and put on the bread. It was the kind of hot sausage that just exuded
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