Food Smokers and Smoking Tips/Tricks/Techniques

Pecan smoked prime tri tip, 1st time and it came out great. Got to practice propper cutting as well

Boy was it GUD!

 

Nice score! I have the Old Rip Van Winkle 10, but haven't had that one.

One day, maybe

 

So Prime is not a cut but a grade of beef. Prime is the most expensive (for US graded) and based on marbling, how much fat is spread throughout the meat. Choice is the next step down and Select is the cheapest and least expensive. Unless your Misplaced Nebraskan and in Nebraska LOL then you can get prime at select prices.

Prime Rib just means that it is the cut from the rib section from ribs 6-12 which is considered the best section of the ribs.

You can have prime rib which is actually graded Choice or Select and not Prime. Prime graded Ribeyes or prime rib is usually the most expensive cut. There is also Wagyu beef which is a whole different grading system, and is usually above Prime grade, well above.

This is a picture of a A5 Grade Wagyu Ribeye from Costco. But I've never seen one in mine. Be all over it if it was.



Not sure about other places but Costco does not put the bone on after cutting the spinalis dorsi (I've always called it the tail) off. They likely get them already deboned. But yes then your left with a ribeye without the tail and they package them up and sell them as Ribeye steaks. They are smaller than normal ribeyes sitting right next to them. I have purchased them before as it us usually just me eating and because they are so thick I can't eat a full ribeye myself anymore. But the ribeyes minus the tail are just about perfect size for me.

The capsteaks as mentioned are like meat butter in fact that is what I call it too. For years just put salt and sometimes pepper on my steaks. But capsteaks don't have the intense beef flavor. They are incredible tender and taste great, but don't have that "kick". So I started adding some Montreal Steak seasoning. And now I bury them in it so they are crusted in it. Which is why I sear first then offset to the heat and dump the seasoning on them. Seasoning doesn't do well being seared and the spices burn. And reverse sear isn't going to make a capsteak any more tender it is already the tenderest cut of meat there is.

For intense beef flavor I like skirt steak and have one in the fridge I'm going to do this weekend.

 

Real a5 is only online I believe and expensive as all get out... Still, maybe someday...

 

If you would stop buying grills, you could afford an a5 or two.

 

You gotta stay hydrated while grilling!

 

I have only been lurking in here for the past several months since I have not been smoking much, but I finally got back on the wagon last night.

A smallish 11# packer. Used my own coffee based rub. WSM 18 with Weber briquettes. Let it ride straight through the stall. 12 hours and 10 minutes total cook time and pulled it at 196* IT. It is now sitting in the yeti 20 until I head over to a friend's BBQ in a few hours.

 

On another note, I finally scored the grill I have BOLO'd for a good deal for a while now. It was in almost new condition.

 

I cut off a corner to do a taste test. Easily the best brisket I have smoked.

 

Got myself a new BBQ accessory

 

IDK if greens are allowed in this thread, but I did use the leftover tri tip I smoked yesterday!

 

From last night. So darn good!

 

SPG?


Will you purchase again?

 

Yep and yep. At $20/lb it'll probably become an every other month special though.

 

On the big kettle tonight, kinda breezy out, this could be a challenge

 

Going to be tossing a couple of Briskets on tomorrow. Picked them up at Sam's today. Out of PF rub so these will prob just get SPG on them. Maybe just SP.

 

$1,280 for 12 lbs. that is almost $107 a pound!!

Screw it when I retire in a few years and someone asks me what I want now I know LOL.

Awesome it even has a Weber Red Kettle! Nice Mitt.

Found some old cob holders in the back of a drawer. And skirt steak expiration date was today.



Lobster stuffed mushroom, twice baked blue cheese and bacon potatoe, with the corn and skirt steak.

 

I received my first smoker a few weeks ago for fathers day. Since then I have smoked a salmon, a pork loin wrapped in bacon , ribs and a special stuffed sweet pepper.
The sweet pepper is .... taco cheese mixed with jalapeño chip dip, a piece of grillled chicken inside the pepper then wrapped with bacon to hold It all together. So far all has been smoked using cherry wood.

 

14 lbs of boneless butt is in the smoker. Using all apple wood today.

 

And a challenge it has been. a gentle breeze all night, not terrible, burned thru the ring of coals, nearly out @ 6am when i got up and checked on it.

internal temp was 156° then. stoked the fire up again, checked @ 8:30 AM internal temp was down to 149°, added more coals, just checked again @ 11:15, temp up to 169° kettle temp @ 250°
Dumped the remainder of what charcoal i have on hand and should heat the kettle up over 300° for the final run, i'll check it again about 1pm, probably wrap it then and let it sit.

GORGEOUS DAY outside today though ! currently 73° sunny and nice breeze, guess i should mow today..... 90's are gonna be back later this week.....