Whats on the Grill or Smoker?

[srb08]

Yesterday...8lb Boston butt and a rack of ribs on the Traeger!
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Those are some meaty ribs Jason.

 

[srb08]

A couple of dry aged strips and some Asparagus. Med for my wife and rare/med rare for me.

 

[amberg]

Yesterday...8lb Boston butt and a rack of ribs on the Traeger!
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Looking good there Jason, What temp did you cook at?

 

[amberg]

A couple of dry aged strips and some Asparagus. Med for my wife and rare/med rare for me.View attachment 144688

More Asparagus teasing, looks like just enough for me!

 

[USMC615]

Looking good there Jason, What temp did you cook at?

About 225 Charlie for 7-8 hrs.

 

[amberg]

61

I have a friend who's had that type of n years. Not the same brand, he has a Smokin Tex, but the same design.
He says he'll never use anything else. Doesn't use much wood and is truly set and forget. He makes some of the best brisket I've ever had.
I think you're going to really like it.

I must agree, I like this thing, I set the pid at 225 and it hit 192 at 12.5 hours, and I never opened the door. Mama said we must do more of this. After a 2 hour rest she pulled it. Put it in Sunday night at ten o'clock and is was done Monday at 12 thirty. I even ordered more wood from smokin-it today.

 

[USMC615]

is that mustered on you bbq?

Yes...regular yellow mustard.

 

[birdmeter]

thanks . just looked like mustered.

 

[amberg]

Yes...regular yellow mustard.

Jason, when you use mustard, do you use brown sugar or plain white sugar with your rubs. Or do you use any sugar?

 

[srb08]

61

I must agree, I like this thing, I set the pid at 225 and it hit 192 at 12.5 hours, and I never opened the door. Mama said we must do more of this. After a 2 hour rest she pulled it. Put it in Sunday night at ten o'clock and is was done Monday at 12 thirty. I even ordered more wood from smokin-it today.

Looks perfect Charlie!

 

[amberg]

Looks perfect Charlie!

Thanks Steve, I have never smoked a butt before, as you know I always grind them up for sausage, but I will be doing more of these again that is for sure.

 

[srb08]

Thanks Steve, I have never smoked a butt before, as you know I always grind them up for sausage, but I will be doing more of these again that is for sure.

Good aren't they?
I like the the meat chopped as well. I take two cleavers, a giant cutting board and get after it.

 

[USMC615]

Jason, when you use mustard, do you use brown sugar or plain white sugar with your rubs. Or do you use any sugar?

I use brown sugar Charlie...just not too heavy to keep the ribs from burning prematurely.

 

[Deets066]

3 lb ribeye

 

[Deets066]

 

[srb08]

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Out f'ing standing!

 

[Deets066]

Out f'ing standing!

It sure was, ribeye is top dawg of steaks if ya ask me

 

[srb08]

It sure was, ribeye is top dawg of steaks if ya ask me

Can't argue that.
I'm getting ready to dry age a couple full Ribeye primals.
I've been doing strips, which aren't bad, but the family wants to go back to Ribeyes.

 

[stihl_head1982]

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The mac-daddy of all Ribeye's! whoot whoot!

 

[srb08]

Grilled a few hunks of prime sirloin, rare.
I'll slice and vacuum pack these. On those cold winter days, it's nice to have grilled steak for Tacos, Fajitas, Burritos.......