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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 CentralTexBBQ
      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'. 
       

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