Whats on the Grill or Smoker?

[USMC615]

We were at Cabella's on Saturday and low and behold guess what was in the Bargain Cave..... They wanted $100 for it. The tag said it was missing the cookbook and the chicken rack though.

As I was looking at it I got "that look" from Lisa and she sternly informed me that I've got enough "Stuff" for cooking and I don't need anymore



I just wore my set out this summer, I've been meaning to pick up another set. A few weeks ago we were smoking a butt at a buddies house and he came out with a set that was stainless steel.

Yep...the stainless 'fingers' with a wooden handle are on Amazon for I think $20 bucks or so...don't quote on the price though. Might be a little more, but I'd think well worth it...if they're not made outta cheap ass stainless grade.

 

[srb08]

How do you go about dry aging? Did you age them as steaks or did you get a whole strip and age that and then slice steaks off?

Last year the cow @Dingeryote got from us he had the guys who butcher them for us hang his half in their cooler for 30 days. He said it was the best beef he's ever had. Our last cows are getting whacked in a month and I think I'm going to have our half hanging next to Dingers this year.

I buy whole choice grade strip shells at either Sams or Costco. This is what they look like as they go into my pantry fridge. The refrigerator has a temp controlled drawer that two shells fit perfectly in. Nothing else goes in the drawer, while the meat is in there. I flip them fat cap up, before they go in.

This is after seven days. I forgot to take a pic after 21 days. The fat cap turns a dark gray/brown and the exposed meat on the ends turns almost black.


Here's the finished product.
I trim all of the dried fat, gristle and silver skin from the steaks, before vacuum packing and freezing. When you cook and eat these steaks, there's nothing to trim and no waste. Every bite is good.


Here's some I cooked a while back, along with a couple of Ribeye's from a Ribeye primal I aged the same way. When I cook them, just before pulling off of the grill, I put a small pat of butter on the steak and let if flare. It puffs the meat up and really makes it moist. If you don't over cook, the steaks are juicy and extremely tender with great flavor. These were cooked to med/rare.

 

[USMC615]

Slicked up three half-chickens in the CharBroil Big Easy while piddling around in the shop yesterday.

 

[bikemike]

Couple top sirloin for dinner

 

[amberg]

I buy whole choice grade strip shells at either Sams or Costco. This is what they look like as they go into my pantry fridge. The refrigerator has a temp controlled drawer that two shells fit perfectly in. Nothing else goes in the drawer, while the meat is in there. I flip them fat cap up, before they go in.
View attachment 43405
This is after seven days. I forgot to take a pic after 21 days. The fat cap turns a dark gray/brown and the exposed meat on the ends turns almost black.
View attachment 43406

Here's the finished product.
I trim all of the dried fat, gristle and silver skin from the steaks, before vacuum packing and freezing. When you cook and eat these steaks, there's nothing to trim and no waste. Every bite is good.
View attachment 43407

Here's some I cooked a while back, along with a couple of Ribeye's from a Ribeye primal I aged the same way. When I cook them, just before pulling off of the grill, I put a small pat of butter on the steak and let if flare. It puffs the meat up and really makes it moist. If you don't over cook, the steaks are juicy and extremely tender with great flavor. These were cooked to med/rare.
View attachment 43409

 

[srb08]

Slicked up three half-chickens in the CharBroil Big Easy while piddling around in the shop yesterday.
View attachment 43710

That's just way too easy.

 

[amberg]

damn. good

That's just way too easy.[/Quoted

 

[amberg]

Slicked up three half-chickens in the CharBroil Big Easy while piddling around in the shop yesterday.
View attachment 43710

I bought a master built smoker today, We will see if I can eat!! You guys started it! I hope you are happy!!
Damn. you all!!! LOL.

Would like some help with it though!!

 

[bikemike]

I bought a master built smoker today, We will see if I can eat!! You guys started it! I hope you are happy!!

You give a guy a smoked ham, he eats for a day.
Give a guy a smoker, he eats great food for life. It's good to be broke in your case lol
















You do now that I am now broke!!

 

[amberg]

Thanks!!

 

[amberg]

Very true!

 

[srb08]

I bought a master built smoker today, We will see if I can eat!! You guys started it! I hope you are happy!!
Damn. you all!!! LOL.

Would like some help with it though!!

Good deal!
What type did you get, gas charcoal, pellet, electric........?
For a trial run, whole chickens are good. They're easy, don't take much prep work, are inexpensive and taste great.

There's quite a few guys here, who will be glad to help you out. Just let us know what you need.

 

[amberg]

Good deal!
What type did you get, gas charcoal, pellet, electric........?
For a trial run, whole chickens are good. They're easy, don't take much prep work, are inexpensive and taste great.

There's quite a few guys here, who will be glad to help you out. Just let us know what you need.

It is the electric portable one, will get here Monday evening. If not to late I might try to get it seasoned in. Was think about trying some chicken first. Been doing a lot of reading over a the smoking meat forums, lots of masterbuilt electric grill owners there, they seem to love them.

 

[srb08]

It is the electric portable one, will get here Monday evening. If not to late I might try to get seasoned in. Was think about trying some chicken first. Been doing a lot of reading over a the smoking meat forums, lots of masterbuilt electric grill owners there, they seem to love the

Good deal. You'll have fun and eat well.
I look forward to hearing how you like it.
Don't forget to post pics, especially the end result.

 

[srb08]

Slicked up three half-chickens in the CharBroil Big Easy while piddling around in the shop yesterday.
View attachment 43710

Jason, is there some kind of drip pan in the bottom of the unit?
How easy is clean up?

 

[USMC615]

Jason, is there some kind of drip pan in the bottom of the unit?
How easy is clean up?

Yes, a pullout drip pan about 12" long by 5" wide by about 2" tall. I line it with foil everytime...if I don't make gravy with the drippings, then just fold up the foil and all the drippings/goodies and chunk in the trash. Easy cleanup with using foil.

 

[USMC615]

It is the electric portable one, will get here Monday evening. If not to late I might try to get seasoned in. Was think about trying some chicken first. Been doing a lot of reading over a the smoking meat forums, lots of masterbuilt electric grill owners there, they seem to love them.

Good deal on your smoker Charlie. I've read some good reviews on the electric Masterbuilts on a few smoking forums as well.

 

[Genius]

I fired up my gas smoker this morning before I headed into work for chores.

I was tasked with cooking the meat for a Christmas party this coming weekend. I decided to brush the cobwebs off the propane one cause I was worried about my wood one holding temps with this 15* crap

 

[Genius]

 

[srb08]

View attachment 44038

Looks good Ross. That'll make for some good eating.