What's for Dinner?

Classic French plate
1 starch
2 veg
Entree

For a reason. Your colon will thank you for it later
 
RedWolf said:
That can be a difficult cut to work with
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Agreed. This was my first one.
It seems similar, shape-wise, to tri-tip, but more tender & flavorful. The shape made it challenging to cook evenly. The pan sauce, (I stirred some butter in the leftover fat...and dredged the slices in it before plating), was insanely good.
Next time, I think I'll slice it into thick steaks and cook them with the rotisserie over charcoal....kinda/sorta like they do at those Brazilian steakhouses.
 
RedWolf said:
Sounds really good man. My son makes a bacon mayonnaise using only bacon fat. Sometimes he will fine chop the bacon and add it into the mix along with other things (think remoulade). The base concept is using egg yolks lemon juice rendered bacon fat and some veg oil s+p. From there you can expand. But I'm going to tell you that shits the bomb
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You had me at bacon....
 
Skinsfan1311 said:
Agreed. This was my first one.
It seems similar, shape-wise, to tri-tip, but more tender & flavorful. The shape made it challenging to cook evenly. The pan sauce, (I stirred some butter in the leftover fat...and dredged the slices in it before plating), was insanely good.
Next time, I think I'll slice it into thick steaks and cook them with the rotisserie over charcoal....kinda/sorta like they do at those Brazilian steakhouses.
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I agree. Like a hybrid of tri tip and sirloin. Great if done right
 
RedWolf said:
I'm still going to preach the importance of learning how to cold smoke whole cuts of meat. You can cold smoke a whole prime rib and then cut it into steaks and cook the steaks on the grill. You still get all that smoke flavor with all the benefits of the grill. Win/win.

Hear me my brothers. I learned this at the Library of Congress studying Jefferson's menus and it was very enlightening for me.
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I've cold smoked salmon but never anything else. I guess I'll need to read up on it for red meats.
 
From what I've researched I'm not sure my current smokers can run that low a temp. I had an electric chest smoker years ago when I was cold smoking salmon. It also sounds like I would need to cure the meat also.

Overview of Cold Smoking Beef​

Cold smoking is a method used to impart flavor to meats without cooking them. This technique is often used for beef, particularly steaks, to enhance their taste before grilling or cooking.

Key Considerations for Cold Smoking Beef​

Temperature and Safety​

  • Cold smoking typically occurs at temperatures between 40°F and 100°F (4°C to 38°C).
  • It is crucial to ensure that the meat is properly cured before cold smoking to prevent the growth of harmful bacteria, such as Clostridium botulinum.
  • Use curing agents like Cure #1, which contains sodium nitrite, to inhibit bacterial growth.

Duration and Method​

  • The duration for cold smoking beef can vary. For steaks, smoking for 1 to 2 hours is common, depending on the desired flavor intensity.
  • Ensure the meat is not frozen, as this can hinder smoke absorption. Thawed meat is recommended for better flavor interaction.

Equipment for Cold Smoking​

Cold Smoke Generators​

  • Devices like the ProQ Cold Smoke Generator are popular for producing cold smoke without raising the temperature significantly.
  • Other options include using a pellet tube smoker or retrofitting a grill with a smoke generator.

Wood Choices​

  • Different types of wood can be used for cold smoking, each imparting unique flavors. Common choices include:
    • Mild Flavor: Alder, apple, cherry
    • Medium Flavor: Hickory, pecan
    • Strong Flavor: Mesquite, black walnut

Conclusion​

Cold smoking beef is an excellent way to enhance flavor while preserving the meat's raw quality. Proper curing and temperature control are essential for safety and achieving the best results.
 
I only cold smoke in the winter. I cold smoke cheese. I use my SnS Kettle but a Weber would do. I will light two kingsford briquets, then as they start to ash over, place small pieces of wood on the coals. Direct the smoke to flow over the cheese. If it's cold enough outside, the temp in the kettle will stabilize around 50 F. I can keep the temp below 90 F as ambient air warms up. Add a briquet as needed. If it gets above 90 F, the cheese tries to melt which isn't good. This doesn't work in the warmer weather - only in winter during cold mornings when it's around 30 F outside warming up to maybe 45 F.
 
Last edited:
Ashburn Dave

You are getting the idea!

I highly recommend large primal cuts and not individual portions (i.e. whole prime rib, whole sirloin, whole pork loins, or full venison rack, etc.)
 
In Va Beach visiting Mom and took her to dinner at "The Butcher's Son" in Chesapeake. The Red Snapper is/was incredible. We started off with Oysters Rockefeller..no pics...we were too damn hungry!

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Skinsfan1311 said:
In Va Beach visiting Mom and took her to dinner at "The Butcher's Son" in Chesapeake. The Red Snapper is/was incredible. We started off with Oysters Rockefeller..no pics...we were too damn hungry!

View attachment 11860
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That's what we eat in the DR quite frequently. Salt and lime and with our fingers. Always comes with coconut rice which is insanely good.
 
Made a beef rib club sandwich last night which is to say, slice up that left over smoked beef ribs, fry it in the pan, slather some Hellman's on a toasted Amoroso club roll, add some lettuce and a slice of seasoned tomato, melt some provolone cheese on the heating meat, when it melts, layer the meat on the club roll. Crown. Excellent. Too bad I forgot to take a pic of the sandwich but check this marbling out on the beef rib slices. Look at that smoky bark. Seriously.

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Last night - 6 oz crab cake from Boarman's, fresh local bi-color corn from Kingsbury Orchard, avocado from Aldi's, lemon from Giant. :D

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I'm making the fake stroganoff tonight with broccoli and garlic toast. Cheese tray with wheat crackers for the app.
 
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