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    • By desertshore
      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).
       
      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?
       
      Thank you a lot!

    • By Smokingdadbbq
      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 




    • By elbatiger
      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
       
    • By Marbque
      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




    • By CheeseMcGee
      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, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice.  It works with any meat, but I favor it with any cut of beef you can find.  I'm believe it would even make shoe leather quite palatable!
       
      Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one. 
       
      First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more.  All I had in the fridge was a london broil, so that got the overnight bulgogi bath.

       
      Next it went on to a ripping hot grill to get some of that great grill flavor.  After a few minutes on each side, she was ready to take off the grill.

       
      While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing.  During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down.  Doesn't it look amazing?!? 

       
      In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well.  Anyways, here is the final product!  

       
      Again, I highly suggest if you've not yet tried bulgogi, give it a shot.  It's great as a dip with asian foods as well.
       
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