washguy Posted December 1, 2017 Report Posted December 1, 2017 , i was looking for tenderloin. Sheesh 16 a pound. My fav butcher sez go over to the center isle cold box and take a look. He had a pkg of 2 tenders for 6.07. Hell yes. Thank you sir. They had just been cut. Wash
Armed Eye Doc Posted December 1, 2017 Report Posted December 1, 2017 1 hour ago, washguy said: , i was looking for tenderloin. Sheesh 16 a pound. My fav butcher sez go over to the center isle cold box and take a look. He had a pkg of 2 tenders for 6.07. Hell yes. Thank you sir. They had just been cut. Wash That's some nice looking beef there wash. Did you cook it to match your fingernail polish?
washguy Posted December 2, 2017 Report Posted December 2, 2017 8 hours ago, unforgiven said: The color matches the bro's eye's True dat Underwear always camo Wash
washguy Posted December 2, 2017 Report Posted December 2, 2017 (edited) Ok Shepp it's the weekend you almost got ur gmg broken in..... So the brisket you do today should look like this 12 hrs 200 degrees hickory Edited December 2, 2017 by washguy
shepp Posted December 2, 2017 Report Posted December 2, 2017 29 minutes ago, washguy said: Ok Shepp it's the weekend you almost got ur gmg broken in..... So the brisket you do today should look like this 12 hrs 200 degrees hickory Lol I gotta get a blanket first and order that pump for the smoke daddy I think I got all the hose and fittings I need in the basement from my fish keeping days
shepp Posted December 2, 2017 Report Posted December 2, 2017 I’m working on break in again tonight with an other steak
washguy Posted December 2, 2017 Report Posted December 2, 2017 8 on side 7 on the other med rare oh wait u got that fancy wifi that defrost rubs and puts it on the grill then cuts it up and feeds it to you lol ??
washguy Posted December 3, 2017 Report Posted December 3, 2017 (edited) 1 hour ago, shepp said: Lol I gotta get a blanket first and order that pump for the smoke daddy I think I got all the hose and fittings I need in the basement from my fish keeping days Now thats some complicated $hit that air pump gang valves and tubing... Forgot to tell you.... You need hi temp air tubing silicone ur fishtank tubing melts at the smoke daddy.... Wash ? Edited December 3, 2017 by washguy
shepp Posted December 3, 2017 Report Posted December 3, 2017 (edited) 21 minutes ago, washguy said: Now thats some complicated $hit that air pump gang valves and tubing... Forgot to tell you.... You need hi temp air tubing silicone ur fishtank tubing melts at the smoke daddy.... Wash ? That’s what I figured, at one time I had a small rack system set up like a pet store, I had a pump like that one you use but I sold it Edited December 3, 2017 by shepp
shepp Posted December 3, 2017 Report Posted December 3, 2017 27 minutes ago, washguy said: 8 on side 7 on the other med rare oh wait u got that fancy wifi that defrost rubs and puts it on the grill then cuts it up and feeds it to you lol ?? I did 7 and 7 more the color I like, simple rub, salt pepper garlic powder...........sooooooooo good
washguy Posted December 3, 2017 Report Posted December 3, 2017 7 and 7 on a 1/4 inch flank steak Im talking 2 inch baseball cut Wash
shepp Posted December 3, 2017 Report Posted December 3, 2017 (edited) Nah flanks go in the broiler for 5 min, salt pepper garlic powder rest and cut across the grain Edited December 3, 2017 by shepp
Sisco Posted December 3, 2017 Report Posted December 3, 2017 Complex. I just fired up the Akorn to 600 degrees, put a 2 pound sirloin rubbed down with olive oil, garlic and seasalt, rotated first side 90 degrees at 4 minutes to get grill cross hatching, flipped at 7 same thing other side. Perfect medium rare.
washguy Posted December 3, 2017 Report Posted December 3, 2017 47 minutes ago, Sisco said: Complex. I just fired up the Akorn to 600 degrees, put a 2 pound sirloin rubbed down with olive oil, garlic and seasalt, rotated first side 90 degrees at 4 minutes to get grill cross hatching, flipped at 7 same thing other side. Perfect medium rare. Excellent brother Wash
Sisco Posted December 3, 2017 Report Posted December 3, 2017 9 hours ago, washguy said: Excellent brother Wash Thanks. My cow this year is really good. Actually half a cow. Now that our son is gone and we are older, a whole cow is too much. Benefit of living in the boonies, we are close to the source.
Sisco Posted December 3, 2017 Report Posted December 3, 2017 Great Book on wood fire cookery from the country with more beef than any other. https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?ie=UTF8&qid=1512311713&sr=8-1&keywords=seven+fires+grilling+the+argentine+way
unforgiven Posted December 3, 2017 Report Posted December 3, 2017 12 hours ago, Sisco said: Complex. I just fired up the Akorn to 600 degrees, put a 2 pound sirloin rubbed down with olive oil, garlic and seasalt, rotated first side 90 degrees at 4 minutes to get grill cross hatching, flipped at 7 same thing other side. Perfect medium rare. Saw one at a Menards ,went over to check it out. Trying to figure how to add fuel, in the end I couldn't figure it out and left a few parts on the floor as we walked away.
Sisco Posted December 3, 2017 Report Posted December 3, 2017 1 hour ago, unforgiven said: Saw one at a Menards ,went over to check it out. Trying to figure how to add fuel, in the end I couldn't figure it out and left a few parts on the floor as we walked away. The amazing thing is once you get a fire going you don't really need to. I have smoked as long as 12 hours on a original load of charcoal. I usually can reuse the charcoal from the previous time at least once unless I am slow cooking. The little section in the center of the grate opens up so you can add it if you need it, but I use a ceramic smoking stone if I am smoking meat. A very flexible grill. My tower smoker gets much less use since I got it.
washguy Posted December 22, 2017 Report Posted December 22, 2017 (edited) One more time this week.... They know me by name.... I still ordered brisket but added ribs to the order.... Their Mac and cheese is heart attack material... My Doc that's always bitchin about my diet is the one who took me here... If the traffic lights work with me I can have sauce dripping down my chin in 15 mins Brisket is usda prime makes my brisket look and taste like a turd... Edited December 22, 2017 by washguy
ARTrooper Posted December 23, 2017 Report Posted December 23, 2017 On 12/3/2017 at 8:33 AM, Sisco said: My cow this year is really good. Actually half a cow. Now that our son is gone and we are older, a whole cow is too much. Benefit of living in the boonies, we are close to the source. I'm not sure I'm gonna buy meat in bulk. I got a deer in my garage that was hit near my house. the good thing about being a cop is I get to call dibs on the deer if the person that hit it doesn't want it. lol. I think I am going to start doing this more. free meat is awesome! And already tenderized. lol.
shepp Posted December 23, 2017 Report Posted December 23, 2017 1 hour ago, ARTrooper said: I'm not sure I'm gonna buy meat in bulk. I got a deer in my garage that was hit near my house. the good thing about being a cop is I get to call dibs on the deer if the person that hit it doesn't want it. lol. I think I am going to start doing this more. free meat is awesome! And already tenderized. lol. I got room in my freezer ?
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