The Grill and BBQ thread

#5,126
#5,126
Gonna do a small pork rib roast. I find they're not amazing for pulled pork. But they are great for sliced pork. Here is the before shot.


20190427_155455.jpg
 
#5,128
#5,128
NorthDallas40 said:
Just loaded up the new Traeger for the first time. 4 rib Prime Rib roast marinated overnight in kosher salt, minced garlic, coarse black pepper, and worstershire. Just put it on the Traeger. Got baked taters, corn on the cob, brown sugar carrots, and red grape juice and Macallan 15 to finish it off.

I’m gonna pull it off at 125F core temp which should give me medium end pieces right? Opinions? I’ve got another probe to test the end temp to be sure.
View attachment 203574
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UT_VOLS13 said:
ND40, if you pull at that temp and cover with foil for 15min you should be good to go. Give us an update. Hope you have a fantastic dinner.
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kiddiedoc said:
Are you going to reverse sear it after the slow cook? I wouldn't go above 120 before resting, unless you want the whole thing to get close to medium. I think I did 118 last time and it was perfect. The ends will be more done, for sure.
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Took it off at 125. That might have been a tad too done. I had the Lodge grate on the grill where we separated the rib bones and seared there and opposite side. It was awesome. Best steak I’ve ever made. Very rich in smoke flavor. I used oak and hickory to fire the grill and pecan in the smoke tube.0B8B29A8-ECC4-48DC-90BB-CF000690138E.jpeg
 
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#5,129
#5,129
NorthDallas40 said:
Took it off at 125. That might have been a tad too done. I had the Lodge grate on the grill where we separated the rib bones and seared there and opposite side. It was awesome. Best steak I’ve ever made. Very rich in smoke flavor. I used oak and hickory to fire the grill and pecan in the smoke tube.View attachment 203628
Click to expand...
Looks great. Where did you buy the roast?

Last time I used my RecTec I thought the blower went out towards the end of a rib cook; it lost fire and the temperature went out of control. But today I checked it out and seems all is OK, it just needed the fire pot cleaned out.
 
#5,130
#5,130
RavinDave said:
Looks great. Where did you buy the roast?

Last time I used my RecTec I thought the blower went out towards the end of a rib cook; it lost fire and the temperature went out of control. But today I checked it out and seems all is OK, it just needed the fire pot cleaned out.
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Local meat market that we use when we care about the meat were cooking. Not a Kroger or Albertson’s piece of meat. We use them for parties and nice dinners.
 
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#5,131
#5,131
NorthDallas40 said:
Took it off at 125. That might have been a tad too done. I had the Lodge grate on the grill where we separated the rib bones and seared there and opposite side. It was awesome. Best steak I’ve ever made. Very rich in smoke flavor. I used oak and hickory to fire the grill and pecan in the smoke tube.View attachment 203628
Click to expand...
That looks perfect!
 
#5,134
#5,134
NorthDallas40 said:
Took it off at 125. That might have been a tad too done. I had the Lodge grate on the grill where we separated the rib bones and seared there and opposite side. It was awesome. Best steak I’ve ever made. Very rich in smoke flavor. I used oak and hickory to fire the grill and pecan in the smoke tube.View attachment 203628
Click to expand...
Now I'm hungry.
 
#5,137
#5,137
RavinDave said:
Looks great. Where did you buy the roast?

Last time I used my RecTec I thought the blower went out towards the end of a rib cook; it lost fire and the temperature went out of control. But today I checked it out and seems all is OK, it just needed the fire pot cleaned out.
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Dave I see you’re a Texan. If you’re DFW the meat market we used was David’s Meat Market in Richardson. Another one I’ve started using is Hirsch’s Meat Market in Plano.
 
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#5,138
#5,138
NorthDallas40 said:
Dave I see you’re a Texan. If you’re DFW the meat market we used was David’s Meat Market in Richardson. Another one I’ve started using is Hirsch’s Meat Market in Plano.
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Thanks Dallas. I'm on the N side of Houston. I live about 2 mi. off I-45 in Conroe (near The Woodlands) which is about 50 miles from downtown, while my workplace/warehouse (where the grill is) is another 20 miles further out, between Willis and Coldspring.

I had a project near Amarillo for about 4 years, and made the drive about a dozen times from 2012 to 2106, right through Fort Worth and on up to Borger.

I will keep these meat markets in mind next time I am in the area.

BTW I have a single rack of ribs on there right now, which had been in the freezer till yesterday (wife buys them at COSTCO with 3 racks per package).
 
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#5,139
#5,139
NorthDallas40 said:
Dave I see you’re a Texan. If you’re DFW the meat market we used was David’s Meat Market in Richardson. Another one I’ve started using is Hirsch’s Meat Market in Plano.
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If this is the same Davids Meat Market that was in Garland IIRC, it was a great place. When I was visiting one of my college mates down in McKinney we would drive down to get some good sausages.
If y'all really want the dirty little secrets behind the meat business I can shed some light on getting good/ great cuts. Here is the nutshell, 98% + of all meat markets and "specialty markets" still get primal cuts shipped in vacuum bags in a cardboard box from IBP, Cargill, et al. usually thru a restaurant purveyor like Performance food group, US Foods, Sysco... If you remember one of my previous posts these will quite often exceed the quality of stuff from Sams, Costco, etc even if its all labeled "choice". At the very minimum ask your Specialty meat shop where they source their meat from or if you are really industrious check the carboard dumpster out back and see if all the boxes are labeled IBP lol.
A lot of you guys are perfectly content to just buy a steak or small primal cut but if you care enough about it and really want to step up your meat game find your local slaughterhouse and get to know them. They know what comes in from LOCAL farmers and at least in my case I will drive 60 miles when they call with a " hey we got some really nice pork a Duroc /Berkshire cross or whatever.

As for beef We have a slaughterhouse in NW NC that has a travelling trailer where they come out to my FILs place and we tell him what we want taken down. You have no idea what "grade" a cow will be until its dead on the ground which is kind-of risky if you are buying directly from a farmer in a whole or 1/2 purchase agreement. Purchasing from the slaughterhouse directly will give you Prime or choice grade you desire and additional ability to tell them how long you want to age or hang your primal if they have the cooler space.
 
#5,140
#5,140
bag12day said:
If this is the same Davids Meat Market that was in Garland IIRC, it was a great place. When I was visiting one of my college mates down in McKinney we would drive down to get some good sausages.
If y'all really want the dirty little secrets behind the meat business I can shed some light on getting good/ great cuts. Here is the nutshell, 98% + of all meat markets and "specialty markets" still get primal cuts shipped in vacuum bags in a cardboard box from IBP, Cargill, et al. usually thru a restaurant purveyor like Performance food group, US Foods, Sysco... If you remember one of my previous posts these will quite often exceed the quality of stuff from Sams, Costco, etc even if its all labeled "choice". At the very minimum ask your Specialty meat shop where they source their meat from or if you are really industrious check the carboard dumpster out back and see if all the boxes are labeled IBP lol.
A lot of you guys are perfectly content to just buy a steak or small primal cut but if you care enough about it and really want to step up your meat game find your local slaughterhouse and get to know them. They know what comes in from LOCAL farmers and at least in my case I will drive 60 miles when they call with a " hey we got some really nice pork a Duroc /Berkshire cross or whatever.

As for beef We have a slaughterhouse in NW NC that has a travelling trailer where they come out to my FILs place and we tell him what we want taken down. You have no idea what "grade" a cow will be until its dead on the ground which is kind-of risky if you are buying directly from a farmer in a whole or 1/2 purchase agreement. Purchasing from the slaughterhouse directly will give you Prime or choice grade you desire and additional ability to tell them how long you want to age or hang your primal if they have the cooler space.
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You are correct. It’s Garland not Richardson. David is retired now and his grandson runs the place. But still in the family and still great cuts of meat.

Thanks for the back story of the meat sourcing. I’m not sure I have that option but it’s goid to know and supports my own observations. David’s or Hirsch’s choice cuts tend to be as good as the Kroger Nolan Ryan or Certified Black Angus stuff. The best filets I ever grilled where some Prime bacon wrapped filets from David’s.

On the sausages I’d probably give the edge to Hirsch’s on sheer selection alone. But both are great.

And Hirsch’s sells Wagu beef brisket? WTF is up with that?!
 
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#5,141
#5,141
NorthDallas40 said:
You are correct. It’s Garland not Richardson. David is retired now and his grandson runs the place. But still in the family and still great cuts of meat.

Thanks for the back story of the meat sourcing. I’m not sure I have that option but it’s goid to know and supports my own observations. David’s or Hirsch’s choice cuts tend to be as good as the Kroger Nolan Ryan or Certified Black Angus stuff. The best filets I ever grilled where some Prime bacon wrapped filets from David’s.

On the sausages I’d probably give the edge to Hirsch’s on sheer selection alone. But both are great.

And Hirsch’s sells Wagu beef brisket? WTF is up with that?!
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That my friend is just so a place can charge 2X what they should because someone wants to say I bought Wagu.I guess if they got the money to waste knock yourself out. Its like the restaurants that have a Kobe/wagu hamburger for $22, throw some additional subcutaneous fat into a cheap select cut of chuck or brisket, grind it properly, and you just made a Wagu or Kobe burger LOL. It makes me laugh... Proper marbling is critical (choice is fine) for good brisket but when you are rendering almost all of it out its a waste of money IMHO. Other better ways to keep brisket moist thru the 15 hour cooking process.
 
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#5,142
#5,142
One more note I was gonna add I thought about 10 seconds after I submitted my previous post. Certified Black Angus is nothing more than a marketing ploy ( I assume Nolan Ryan as well since Ive never seen it here) that says it is a purebred line of cattle. Think of an AKC gun dog vs a dog whose parents you saw hunt and win awards without papers.
I will take the eye test every time.
Do yourself a favor and get your hands on a Red Angus, Santa Gertrudis, or Charolais and I would challenge you to tell me which was which or better for that matter. All of the better beef breeds will have great flavor, marbling, and tenderness but will vary more on what they were fed, low stress "kill process", appropriate aging etc...
 
#5,143
#5,143
bag12day said:
One more note I was gonna add I thought about 10 seconds after I submitted my previous post. Certified Black Angus is nothing more than a marketing ploy ( I assume Nolan Ryan as well since Ive never seen it here) that says it is a purebred line of cattle. Think of an AKC gun dog vs a dog whose parents you saw hunt and win awards without papers.
I will take the eye test every time.
Do yourself a favor and get your hands on a Red Angus, Santa Gertrudis, or Charolais and I would challenge you to tell me which was which or better for that matter. All of the better beef breeds will have great flavor, marbling, and tenderness but will vary more on what they were fed, low stress "kill process", appropriate aging etc...
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I agree with you. I wasn’t clear but I was trying to make a similar point. There are three grades that matter. USDA prime, choice, and select. And not all of those are created equal like you’ve already stated too.
 
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#5,144
#5,144
Got myself a Barrell House smoker for xmas. Son has been getting into it lately. He's better than me. Does awesome ribs. We had some smoked beef short ribs and smoked Asian St. Louis ribs sunday. Fell off the bone. All gone. He has a secret. guess he's been on the internet. coats ribs in mustard to make the spices stick. then Season All. then the rub. then smoke for a bout 1.5 hours. Then coat with honey and liquid butter, wrap in foil, and back on smoker till slap yo mama crazy done. Barrell House smoker brand. Couldn't have made a better choice. easy for beginners. Competition good. Got the 14" hanger for same as 18" but had more things come with it. The 14 smokes more than a family of 4 can handle. Hanging the meat is the ticket I think. This thing will go 6-8 hours on one load. Hang it. Set the probe in and walk away.
 
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