unforgiven Posted January 10, 2016 Report Share Posted January 10, 2016 Last time the wife got the ribs from Sams they reeked,took them back for a refund.Fuk Sams. Quote Link to comment Share on other sites More sharing options...
DNP Posted January 10, 2016 Report Share Posted January 10, 2016 I think I might need a couple filets. Oh look...here they are. Trying oak ridge "carne costa" on mine. Quote Link to comment Share on other sites More sharing options...
washguy Posted January 10, 2016 Report Share Posted January 10, 2016 I think I might need a couple filets. Oh look...here they are. Trying oak ridge "carne costa" on mine. Oh Damn good choice! those look to be bout 9mins a side for med rare at 500 degrees havnt tried costa lemme know droool !Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 10, 2016 Report Share Posted January 10, 2016 Needed something to make me feel better about losing today. Steak it is. I will try ribs tomorrow. The costa tastes pretty good out of the bag. I can't wait to see how it goes when it's done. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 10, 2016 Report Share Posted January 10, 2016 Last time the wife got the ribs from Sams they reeked,took them back for a refund.Fuk Sams.I've never had an issue with their meat, they've actually been rated very high on meat quality Quote Link to comment Share on other sites More sharing options...
shepp Posted January 10, 2016 Report Share Posted January 10, 2016 Not how I wanted to "win" but here they are Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted January 10, 2016 Report Share Posted January 10, 2016 I've never had an issue with their meat, they've actually been rated very high on meat qualityI've always had great luck with Sam's club meat. Only place around here to get better quality is a small grocery that focuses on cutting to order and of course the best, getting it right from the farmer doing the feeding! Sam's usually beats them all on price. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 10, 2016 Report Share Posted January 10, 2016 I've always had great luck with Sam's club meat. Only place around here to get better quality is a small grocery that focuses on cutting to order and of course the best, getting it right from the farmer doing the feeding! Sam's usually beats them all on price.agreed, most my stuff comes from a butcher/farmer. Smoking meat ribs/pork butt/brisket I get In the cryo vac bags from Sam's. Actually the first pork butts I ever got came from a butcher and the looked more like loins and I had to order them. Quote Link to comment Share on other sites More sharing options...
DNP Posted January 10, 2016 Report Share Posted January 10, 2016 (edited) For the record, I misspelled the seasoning. It's "carne cRosta" with an R. They came out great. Pulled them at 135. I might not season another filet with that stuff. It's good, but ones with just a little black pepper and sea salt were good too. This stuff claims to make a better crust over direct heat. Might try a little less next time and pan sear it first before it goes out. Edited January 10, 2016 by DNP Add pic Quote Link to comment Share on other sites More sharing options...
washguy Posted January 10, 2016 Report Share Posted January 10, 2016 Shepp you gotta show the cut up ribs and the smoke ring and quality....come on....Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 10, 2016 Report Share Posted January 10, 2016 Yep. Still gotta cross the finish line to get the big check. Quote Link to comment Share on other sites More sharing options...
washguy Posted January 10, 2016 Report Share Posted January 10, 2016 DNP the tenderloins look awesome! so the oakridge didnt do it ...never used that one....their stuff is strong did it overpower you...did it crust up and seal in juices like all their rest?? Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted January 10, 2016 Report Share Posted January 10, 2016 I don't really use much more that salt pepper and garlic on steaks no sauce none of that. I grilled some bacon wrapped TL on NYE I had one left few days later I rubbed each side with butter heated a cast iron skillet up good and then turned it down, butter crusted over nice and they reheated nicely. here you go wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 10, 2016 Report Share Posted January 10, 2016 DNP the tenderloins look awesome! so the oakridge didnt do it ...never used that one....their stuff is strong did it overpower you...did it crust up and seal in juices like all their rest?? WashIt should have been put on sooner. The reccomend 45 minutes prior. I gave it 15. The Crosta was no more juicy than the salt and peppers. The seasoning was good, maybe a little overpowering. Might try it again on another steak and follow the directions. it wasn't bad in any way, don't get me wrong, I just usually go a little more on the plain side for steaks. Quote Link to comment Share on other sites More sharing options...
washguy Posted January 10, 2016 Report Share Posted January 10, 2016 thats what im talkin bout ! Theres meat and good lookin meat..... what in the hell was i thinkin when i bought that skinny azzed rack? Oh right saved a few bucks.... not. Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 11, 2016 Report Share Posted January 11, 2016 Well, first set of ribs done. These were a little fatty, but they taste good. Quote Link to comment Share on other sites More sharing options...
washguy Posted January 11, 2016 Report Share Posted January 11, 2016 DNP they do look fatty....part of smoking is bringing home the good lookin meat....like I didnt do and had to throw it away....gotta have good productBut nice bark and smoke ring.....St louis are kinda like that if they have fat al over...you do need a lil fat though babybacks for sure next time.......taste wise and and how done were they?keep you a notebook Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 11, 2016 Report Share Posted January 11, 2016 Tasted great. For the most part, the meat was good. Struggled a little with some of the membrane and the thinner edges were borderline over done. Not at all disappointed on the taste level. The dominator rub was beautiful! Tri tip tomorrow night. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 11, 2016 Report Share Posted January 11, 2016 Tasted great. For the most part, the meat was good. Struggled a little with some of the membrane and the thinner edges were borderline over done. Not at all disappointed on the taste level. The dominator rub was beautiful! Tri tip tomorrow night. that membrane is a pain in the balls! I had one I couldn't get to got even with the paper towel trick so I just scored it along the bones, it's better than nothing Quote Link to comment Share on other sites More sharing options...
washguy Posted January 12, 2016 Report Share Posted January 12, 2016 I don't really use much more that salt pepper and garlic on steaks no sauce none of that. I grilled some bacon wrapped TL on NYE I had one left few days later I rubbed each side with butter heated a cast iron skillet up good and then turned it down, butter crusted over nice and they reheated nicely. here you go wash Shepp with that pink all the way thru....did you wet brine or dry brine at all? were the ribs not ever frozen? Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted January 12, 2016 Report Share Posted January 12, 2016 Shepp with that pink all the way thru....did you wet brine or dry brine at all? were the ribs not ever frozen? WashI rubbed them 2-3 hours before I put them on, but that's it. I don't think they were ever frozen Quote Link to comment Share on other sites More sharing options...
washguy Posted January 12, 2016 Report Share Posted January 12, 2016 I rubbed them 2-3 hours before I put them on, but that's it. I don't think they were ever frozenYep thats the secret...never been frozen will give you that great color..... ive had a couple of smokes that were like that,but couldn't get that pink every time....now that you told me never frozen i remember that my cooks with ribs from the butcher (not frozen) were the reason for the great color...thank you for jogging my ol noodle Ha.....no more frickin frozen or previously frozen for me Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted January 13, 2016 Report Share Posted January 13, 2016 Tonight's tri tip could have been pulled about 10 degrees sooner. Cooked at a little over 400 with the smoke daddy kicking in a 50/50 pecan and hickory. This was a pre marinated jobber. Pulled at 135 but might have hit a little higher. Reverse sear for 2 minutes/side on the gas grill. Will try again, but pull at 120-125. Wasn't too tough, but approaching it. Not much left. Even my boy who dislikes a lot of red meat and bread too....devoured his sandwich. I can't wait to be able to do this right...it's gonna be great. Swithched the Traeger to P0 and with it running on high it bounced between 403 and the highest I saw was 416. Was about 55 outside, no wind. Will have to see how it does down at 225 again. Built in digital readout was sticking around 375 (high setting aims for 450). I may wind up trying that other controller down the road, but I'm happy for now. Mathis was the best(only) pic I got before it all disappeared. Quote Link to comment Share on other sites More sharing options...
shepp Posted January 13, 2016 Report Share Posted January 13, 2016 Tonight's tri tip could have been pulled about 10 degrees sooner. Cooked at a little over 400 with the smoke daddy kicking in a 50/50 pecan and hickory. This was a pre marinated jobber. Pulled at 135 but might have hit a little higher. Reverse sear for 2 minutes/side on the gas grill. Will try again, but pull at 120-125. Wasn't too tough, but approaching it. Not much left. Even my boy who dislikes a lot of red meat and bread too....devoured his sandwich. I can't wait to be able to do this right...it's gonna be great. Swithched the Traeger to P0 and with it running on high it bounced between 403 and the highest I saw was 416. Was about 55 outside, no wind. Will have to see how it does down at 225 again. Built in digital readout was sticking around 375 (high setting aims for 450). I may wind up trying that other controller down the road, but I'm happy for now. Mathis was the best(only) pic I got before it all disappeared. it's a learning experience forsure! That's what I like, and once you perfect somthing you can more to somthing else and try to perfect that Quote Link to comment Share on other sites More sharing options...
washguy Posted January 13, 2016 Report Share Posted January 13, 2016 DNP you are hooked now! yep you will get to know your smoker and recipes...keep a journal so you know what you like and what you dont likewhat rub did you use? oh i saw it was marinated nevermind...lol yep a tad less...remember if you let it rest even just covered with foil it will continue to cook but it will also get more juicy even for 10 mins... looks like the p0 setting is working out...great its hard to find tri tip down here... good going! you like pecan? yummyWash Quote Link to comment Share on other sites More sharing options...
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