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).
Apart for the idea of slicing strips and grilling them (that's not what I wanted), what could I do with this chunk of meat? How would you call it in English?
Quick dinner tonight before the family heads south for a week of vacation. Seasoned two top sirloin steaks with Oakridge BBQ Carne Crusta rub and then grilled them on the Kamado Joe. Once the steaks were seared on one side I added a thyme, garlic, and rosemary compound butter to each steak. Pulled the steaks when they were at 135 degrees internal. As a side I roasted some fingerling potatoes in the cast iron skillet with oil, shallots, and garlic. Everything turned out great! Now it’s time for some rest and relaxation at the beach.
I am going to plunge into the dry paging aspect of cooking a perfect steak.
i normally buy my meats at Costco but usually avoid the holiday crowd during December so I was searching the Snake Rivers website and noticed all their roasts are wet aged for 21 days so I got on their live chat and asked them if you can still dry age and they responded that they would not reccomend it. After that he was vague in answering my questions on where to go to get a roast other than trying to steer me to their allready dry aged roasts.
i am looking for advise on how to choose a roast for dry aging
my plan is to cut them into steaks (after dry aging) so should I use bone in prime roast over no bones
i will be using the steakager master 15 to do the dry aging with.
costco on line has a 19 lb prime roast for same price as SRF's 6 lb roast but the question of getting what you pay for still leaves SRF's in the equation
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.