The BBQ Thread

[Ashburn Dave]

This looks like something I want to try. He basically smokes the brisket 12 hours naked and then holds it in foil with tallow at 155 degrees for 12 hours.

 

[Chris]

Smoking it naked would be highly dependent on the weather, no? 😎

 

[Ashburn Dave]

If a commanders fan can't go commando, who can?

 

[Ashburn Dave]

This looks like something I want to try. He basically smokes the brisket 12 hours naked and then holds it in foil with tallow at 155 degrees for 12 hours.

"then holds it in foil with tallow at 155 degrees for 12 hours".

What seemed like an easy task might not be so easy. Aside from buying an electric smoker, how can one hold a temp at 155 for 12 hours? Coolers and hotboxes like a cambro are good for 4-6 hours but how can you hold 155 for 12 hours?

 

[Mark The Homer]

Most of us aren't going to have a commercial holding box like an alto-shaam which can run well into the four figures.

I'm lucky enough to have an old Jenn-Air which is an electric convection oven and gas stove top and it holds at whatever temp you want. This is exactly how I do brisket. I first learned of this from Steve Gow three years ago on YT. I considered it a break-through technique. And so did he. Smoke, wrap, and hold for a loooong time at 150. My oven will do 150 easy. It works great! Holding for a long time produces amazingly tender brisket.

But most people are stuck with ovens that do 175 or 170 if they're lucky. And no lower. However, a lot of them will have an adjustment feature which allows the ovens to be set higher or lower, plus or minus 10 or 20F as a means to calibrate it. So even though your oven may be exactly at 175 reading 175, you potentially can calibrate some ovens to be as low as 155 even as they read 175.

There are other tricks on Steve's channel if you want to search around within his channel.

Go to YT and search "steve gow ultimate texas brisket" if you want.

Another idea - Chud aka Bradley Robinson bought a big toaster oven to hold briskets. On YT search: "chud toaster oven brisket" to see his review.

Toaster oven link below:

Amazon.com

www.amazon.com

 

[Ashburn Dave]

I have a Carlile hot box which is a Cambro knockoff, but it won't hold temp for 12 hours.

I did see where ovens can be lowered but that must be a new thing since my 20-year-old oven doesn't have any config type buttons on it.

I have a CaterGator cooler which is a Yeti knockoff, and it sounds like I can heat that up with hot water, drain it, and then fill with enough towels so that it might hold temp for 12 hours.

Another option similar to your Jenn-Air is to buy a Turkey roaster for less than $100.

I'll try my Yeti knockoff first and look at a Turkey roaster if that doesn't work.

 

[Mark The Homer]

BBQ Shrimp last night - these are raw Argentine pink shrimp 21-25s

Started the fire with an upside down vortex, I figure it helps keep the Weber clean



Coals are gettin' there...



Add the grate, add the basket with the shrimp shell-on, add Old Bay, cook right over the coals, lid on, vents wide open, flip them around with a spatula every 2-3 mins



Serve with bi-color (aka butter & sugar) corn, fresh homemade coleslaw, and cocktail sauce

 

[Mark The Homer]

Did Dorac St. Louis Ribs yesterday.



Forgot to take a pic of the top side so did it here - this is 20 mins in - I'm using the Rendezvous rub, no sugar!



It started to rain off and on so I put the smoke device under a cutting board - it has a magnet on the back



This is four hours in..., for smoke I'm using cherry wood, pecan wood, and a little black cherry wood from a tree out back



I got the black cherry wood from our tree at the tree line that got hit by lightening last week. It's got the classic rip of bark straight down the tree. It left splintered wood all over the grass. I picked it up and used it in the smoker.



It poured - we got 1.7 inches of rain in 90 mins which delayed my cook finishing time but it worked out



Clean bone



Side view



They came out very nice. Tender, juicy, flavorful. We served with sauce on the side, corn on the cob, and coleslaw.

 

[Mark The Homer]

Sunday dinner.

Plate ribs, aka beef ribs, aka "the best bite in bbq." Got these at Sam's Club. I would prefer a heavier fat cap, but I had to take what they gave me. Used a brisket rub. This is Steve Gow's rub.



Used hickory wood. Started cooker at about 225, and made my way slowly up the scale over eight hours. I love this smoker, although it requires constant attention. I modded it so it's a top-down smoker. This means the heat and smoke comes down from above.



Started drizzling smoked beef tallow at four hours. Did this once an hour. This is five hours in.



After about seven hours, the smoker temp was just over 300 F, and the plate was just under 200 F. You really need a cooker temp at around 300 F - at least at the end - to render the fat. I shut the smoker down and let it sit in there for about 45 mins. The smoker temp drops real fast. I didn't wrap it.

Brought it into the kitchen. I love the way the pull-back is on both ends.



Sliced into it - it was perfect. Knife went in like butter. The bone stayed intact. Meat was tender and juicy as expected.





Candles for ambiance. They do that at the BBQ places in Texas, right?



Dessert is peach & blueberry cobbler from scratch, crunchy cinnamon crust, warmed, with ice cream



One more shot just for fun

 

[Ashburn Dave]

Very nice ring and love the bark. When did Sam's Club start selling plates or beef ribs? Maybe Costco will start selling them now that Sam's is.

 

[Mark The Homer]

Thanks! Sam's Club has had them for quite a few years now, but they are never on the rack! You have to order them online, and you have to buy them in the way they are packaged which is to say in cryovacs of either two or four plates. They are choice angus. Yeah I've never seen them at Costco here in Maryland, but I've heard of them being at Costco in the midwest. So you order them from whatever sam's club store you go to, then go pick them up. They'll be in a 'fridge up front of the store, special order just for you. You have to talk to somebody there and show them your print out receipt or whatever and they'll give them to you. Your card will be charged accordingly.

Sheesh, the price has gone up: https://www.samsclub.com/p/cryovac-...-varies-by-bag/prod17180007?xid=plp_product_1

Ignore the second photo in the link above, these are plate ribs, not flanken style ribs. The ones I've bought are three bones each plate.

 

[Ashburn Dave]

$9/lb at Sam's is pretty good where I live. I drive to Inwood, WV to get mine at $9/lb. Here in Ashburn, the local butcher charges close to $20/lb which is why I drive an hour to get mine.

 

[Mark The Homer]

Yeah I hear that. But two years ago the same thing at Sam's was only $6.98

 

[skinsmarydu]

$9/lb at Sam's is pretty good where I live. I drive to Inwood, WV to get mine at $9/lb. Here in Ashburn, the local butcher charges close to $20/lb which is why I drive an hour to get mine.

My teenage years were right there on the WV line off Route 11/81. Thanks for that memory.

 

[Mark The Homer]

Saw an American Wagyu flank steak on the rack at HT. Decided to try it. Can't remember if/when I've ever done a flank steak. It had very nice marbling - lots of straight thin lines of fat through the entire steak which were aligned very close together. The steak was about an inch thick or slightly less. I should have taken a photo of it raw.

All the recipes and advice I could find said I should marinate it, so I did. I used this marinade - it had 4.7 stars. I marinated it eight hours.

Marinated Flank Steak

A great flank steak marinade is important if you want a tender, juicy, flavorful steak. For best results, marinate your steak for at least 2 hours or longer if you have time.

www.allrecipes.com

Then I threw it straight on the Weber over direct coals. The recipe said 5 mins per side, but they didn't even mention the thickness of the steak, so I followed my Weber owner's manual for a one inch steak. Four minutes for the first side for medium rare. Lid on.



Flipped it. It was darker than expected, I was thinking maybe it got overcooked? Cooked second side three minutes per the manual. Lid on.



In the kitchen - I let it rest five mins



Sliced it exactly perpendicular to the grain



Served. It was delicious. The crust was not burnt at all - it was crunchy and delicious - you could taste the soy sauce in the crust. It was tender but not too tender. Non FB Anne loved it. Had a nice salad from Roots - they're the only grocery store in Olney that has a salad bar. I put some stuff in there from the salad bar and then added more from our garden. Did not use the salt or any other seasoning. Wife was pleased.

 

[Skinsfan1311]

Saw an American Wagyu flank steak on the rack at HT. Decided to try it. Can't remember if/when I've ever done a flank steak. It had very nice marbling - lots of straight thin lines of fat through the entire steak which were aligned very close together. The steak was about an inch thick or slightly less. I should have taken a photo of it raw.

All the recipes and advice I could find said I should marinate it, so I did. I used this marinade - it had 4.7 stars. I marinated it eight hours.

Marinated Flank Steak

A great flank steak marinade is important if you want a tender, juicy, flavorful steak. For best results, marinate your steak for at least 2 hours or longer if you have time.

www.allrecipes.com

Then I threw it straight on the Weber over direct coals. The recipe said 5 mins per side, but they didn't even mention the thickness of the steak, so I followed my Weber owner's manual for a one inch steak. Four minutes for the first side for medium rare. Lid on.

View attachment 11958

Flipped it. It was darker than expected, I was thinking maybe it got overcooked? Cooked second side three minutes per the manual. Lid on.

View attachment 11957

In the kitchen - I let it rest five mins

View attachment 11956 View attachment 11955

Sliced it exactly perpendicular to the grain

View attachment 11954

Served. It was delicious. The crust was not burnt at all - it was crunchy and delicious - you could taste the soy sauce in the crust. It was tender but not too tender. Non FB Anne loved it. Had a nice salad from Roots - they're the only grocery store in Olney that has a salad bar. I put some stuff in there from the salad bar and then added more from our garden. Did not use the salt or any other seasoning. Wife was pleased.

View attachment 11953

I LOVE flank steak and that one looks pretty damn good! It used to be relatively cheap until it got popular years ago. I make it a point to serve flank steak for at least one tailgate. I get it at Costco. When I cook for the tailgate crowd, I take the easy way out and go the cheap Italian dressing, Worcestershire, Balsamic & red pepper flake route. Cut with the grain into 3"-4" wide strips, marinade overnight, grill, rest and cut across the grain into bite size pieces to serve. Easy-peasy and something that's easy to cook with a buzz on, (which is a huge factor for tailgate cooks). Non FB Fran walks around the tailgate with trays full of it and it gets wiped out pretty fast. I've never seen, or looked, for a Wagyu version. I'll have to remedy that....

 

[skinsmarydu]

I've done a couple flank steaks, I do pretty much SF1311's marinade (I love Worcestershire on ERRYTHANG). Super easy on the Foreman...once it's pre-heated, throw the steak on and unplug it. The machine keeps the heat, and about 2 minutes in I flip it backwards to get the diamond grill marks on, close the lid again. When it stops sizzling, it's perfectly mid-rare.

 

[Boone]

I have this weird preference when it comes to beef. While I enjoy a ribeye with some fat on it as much as anyone, I really don’t mind leaner beef at all. Hell, I even enjoy slightly tougher cuts of beef. I guess I’m just a lover of beef in all its forms. My favorite cut is tri-tip and I am fortunate that my butcher just a couple miles from me typically has it.

 

[skinsmarydu]

^^^ #metoo

There's something about a good slab of cow that just makes me happy! I've fiddled with London Broil enough to get it right, and it's not the easiest cut. I grabbed one on sale during the pandemic, cut it into little steaks and vac-sealed 'em.

 

[Mark The Homer]

Some say picanha is the queen of steaks (ribeye being king) but the best beef I've ever had was a tri tip I spied at Boarman's. It was outrageously marbled and I had to have it. And it was cheap! It was only $5.99. Boarman's often gets a truckload of tri tips and so they price them super low so that they'll sell. I cooked it up and served it with finishing salt, and to this day, it's the best beef I've ever put in my mouth. Non FB Anne agrees.