Whats on the Grill or Smoker?

stihl_head1982 said:

Very well sir. Thanks for sharing. These had this rub put on them. It has a bit of a kick to it (those with a sensitive tongue say it's spicey -- but not me). I love some ribs. Now you have me wanting to cook some!

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stihl_head1982 said:

Very well sir. Thanks for sharing. These had this rub put on them. It has a bit of a kick to it (those with a sensitive tongue say it's spicey -- but not me). I love some ribs. Now you have me wanting to cook some!

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stihl_head1982 said:

Very well sir. Thanks for sharing. These had this rub put on them. It has a bit of a kick to it (those with a sensitive tongue say it's spicey -- but not me). I love some ribs. Now you have me wanting to cook some!

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srb08 said:

Those look damn good!

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srb08 said:

Before-
Strip steak shell, $5.29lb. I bought this because it was cheap. Not much marbling. I wanted to see what dry aging would do to improve it. I've dry aged higher grades of beef with excellent results.
View attachment 124834
After-
24 days in the aging drawer of my pantry refrigerator. Nice hard crust. Looks pretty gnarly.......as it should.
View attachment 124836
My wife wanted to do Blackened steak tonight for dinner so I lopped a couple off. I'll cut, trim and vacuum pack the rest tomorrow.
Cooked to med/rare, they were extremely tender and had good flavor. These should work great for Fajitas.
Considering the initial price and end product, it was worth while.
View attachment 124837

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Toad22t said:

New to smoking here. So far a have made st. Louis style ribs on my weber kettle with indirect heat with oak smoke. A couple of week's ago I picked up a smoker from a buddy and did 2 racks of pork loin ribs and made my own rub. Last weekend I smoked my first two Chuck roasts. One I made kabobs out of and the other I made poor man's burnt ends out of . Here is some food porn for you all.View attachment 125384 View attachment 125385 View attachment 125386

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Toad22t said:

Bacon wrapped beef tenderloin grilled rare and med rare. View attachment 125398

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srb08 said:

Looks damn good!
I have a friend who does a lot of Chuck roasts on the smoker. His family loves them.
I've done Rib roasts but never a Chuck. I guess I need to try a couple.
Any special tricks I need to know?

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Toad22t said:

Here is the link I used. https://heygrillhey.com/poor-mans-burnt-ends/

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srb08 said:

Looks pretty straight forward, Thanks!

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Toad22t said:

I wish I could help you more, but I'm new to this. So going off the recipes is what i do.

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Toad22t said:

I wish I could help you more, but I'm new to this. So going off the recipes is what i do.

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