bri134

Re: Pallet to central jersey

Central Jersey is about 4-ish hours away. I'm fine with that

Re: Pallet to central jersey

I would be interested in splitting a pallet. I'm in the DC area.

Re: CoCo on the BGE

I'm in the DC area and on my last box from my last pallet share. I'd be interested in sharing one and am willing to travel to get it

Refresh my memory how much it is?

So, I've recently had my first Restaurant Depot visit and needless to say it was a religious experience.

I found whole flatiron steaks, well I guess they're more like flatiron roasts. The one I bought was 7 lbs. Love flatirons, the fam loves them, one of my top 3 fav cuts from a cow.

My question is does anyone know of an easy-ish way to get around the vein of gristle/silverskin that runs the length of the roast without cutting it into individual steaks? I like cooking them whole. I was thinking of maybe cutting around it while raw?

Anyone have any experience/advice on this awesome cut of meat?

Re: Review: 2011 KK CoCo Charcoal - it's amazing.

I noticed the exact same thing Tom, I tapped it this afternoon to see if it was just ash, when it didn't disintegrate I picked it up. Still had a good amount of weight to it.

I can't wait for the Whiz's review; this, IMO, is a really amazing product.

I cooked with this stuff for the first time yesterday and I've got to say, it's amazing. I feel so spoiled, going back to regular lump will be so... depressing

Got a mind to order an entire pallet and keep it all to myself.

Re: Not Bragging- Really!

LOL - if I cook out tonight Ill use some and post a quick review.

I'm actually surprised at how long they are, for some reason I thought they'd be shorter.

Re: Not Bragging- Really!

Right on, PM already sent after doing some digging.

Believe it or not, grilling/smoking during winter months is how I sold the wife on buying a KK. Thankfully she appreciates outdoor cooking enough to indulge buying one

Re: Not Bragging- Really!

Yeah the gazebo was pretty cool. Got me thinking about doing something similar.

What do you do for yours during the winter? Cover? I just moved to MD and bought my KK, so it'll be it's 1st winter.

Re: Not Bragging- Really!

I made the very same drive today as well. Roads were a little dicey, no?

Cant wait to use this stuff!

Re: Wash DC area pallet share

I'm interested as well if time allows.

Re: High Temp Coffee Cardomom Brisket

You bet I kept all of it. Got it chilling in the fridge so I can skim off the fat and make a BBQ sauce from the drippings.

Any other fun uses for the drippings doc?

Bought a whole packer last week and came across the coffee/cardomom rub thread and decided to give it a try. This was also my first high temp brisket. Made the rub according to the recipe, marinated overnight. 335-ish for about 2.5 hours (168-ish in the flat). Pulled it off, into a foil pan tented with HD foil. Back onto the KK for about another 2-ish hours till it was probe tender. My thermopen read 210 FWIW. Pulled it off, rested for 30, separated the point and sliced the flat. Point back on for burnt ends (no pics of the point, it's gone already). The flat is great, very moist and succulent. Simply delicious, however I'd like to echo similar sentiments I've read here that a chuck roast is better than a brisket on multiple levels. As good as this was, I simply can't tell the difference between a brisket and a chuckroast, and generally chucks are a fraction of the cost. Maybe I'm just not doing my briskets right, I've never a brisket in the traditional Texas sense. Any any rate, here's the food p0rn.

Re: My Steak Technique

Did this with some nice 2" ribeyes last night. The fam raved about them, don't think theyll let me cook steaks any other way from now on. Even my two year old asked for thirds. Thanks!

Re: Opening Day Babybacks

Doc has it.

Generally:

Three hours on naked with just the rub.

Two hours foiled.

One hour naked again to set whatever sauce you had them foiled with.

Modify based on your own taste/cooker/temps etc..

They take on all the smoke during the 1st three hours.

Couldnt decide what to cook for opening day kickoff, so I let the wife decide. She asked for ribs, and I found some nice babybacks at Costco. I hadn't done babybacks on the KK yet, however I'd just like to say they were by far the best I've ever done (apologies for the slightly dark pics). Rubbed and ready. How babybacks are dun. Used a loose 3-2-1, ended up closer to a 2.5-2-0.5. Rubbed them with a pretty basic homemade mix - seasalt, evaporated cane juice, brown sugar, and the rest of the usual pork rub players. Double-foiled with butter, brown sugar, honey and some Tiger Sauce. Pretty good stuff, recommend trying it if you get the chance. Took em off after about 2 hours and put em back on naked to set the glaze. Pure pork candy One rack was gone before I had a chance to snap pics of the finished product. They had a nice contrast of spicy sweet from the glaze and saltiness from the rub, meat was moist and juicy, little but of chew left to it, close to fall off the bone but not mushy at all. Nothing wrong with rubs for breakfast, right?

Re: High Heat Brisket Pics

Oh man that brisket looks amazing. Excellent work!

Re: Tri-Tip

Yea Dennis, you're absolutely right, and usually I start at one end and work my way to where the grain turns, then start from the other. This one was a little weird, and I didn't even notice it until your post, because it looks like in the pictures I sliced it with the grain instead of across. I wasn't paying attention as I was eating it either, and couldn't tell a difference in tenderness.

Re: First Brisket Ever

Oh excellent site, itll keep me reading for the weekend Thanks mate!

Re: Tri-Tip

@Saison - the dome temp was about 450-500, put it on at room temp and took about 7 min per side. Pulled when thickest part was around 120-125.

Quedog luckily the commissary here at Ft. Meade usually always has a good amount of cryovac'd tritip roasts on hand - I find them at Costco at times as well, but most of the time theyre already cut into steaks.

Well I was pretty nervous about doing a brisket, I've read horror stories from other people about them being too dry, too tough etc. I put this on with 3 slabs of ribs - it was a 7.5-ish pound flat, and it took about 9 hours at 225-230 - foiled it with some apple juice at 165, pulled it at 205. 45 minute rest, then sliced and devoured. I was completely relieved to find that it was very moist and tender, and I actually lucked out and got the 'accordion' texture that everyone says you should shoot for, plus I got a pretty good smoke ring on it. Since I'd never done one before, I just poked around for a brisket rub and went with it - wasnt bad, wasnt fantastic; if anyone here has a good brisket rub that they wouldnt mind sharing, I'd love to try it out as the fam is asking for another brisket this weekend

Tritips are without a doubt one of my absolute favorite pieces of beef. This one was about 3.5 - 4 pounds, I rubbed it with some brown and turbinado sugar, salt, pepper, garlic and ground fennel. Like everything else I throw on the KK, it was fantastic and didnt last long

Re: First Butt and Ribs on the KK

Both the butt and the ribs look great! Isn't it a pleasure to cook with a KK? At what temperature did you pull the butt?

Oh my God, night and day on the KK from my WSM and Weber grill. No comparison at all

As for the butt I pulled it a little higher than Id anticipated, right around 200. Put it on at 8pm Friday and figured it would be done by around 10am Sat - was a 10lb butt. However the temp I was cooking at was a little higher than usual, right around 250-260, so it finished sooner than I expected. Wrapped it in foil and a towel, stuffed it into a cooler to rest and its almost gone as I type this. Wife's birthday is this coming weekend so I imagine the KK will get a lot of use

Doc, everyone who ate some raved. The ribs are all but gone, saving the last couple for my 22 month old son who, until he had some ribs, was not a very enthusiastic meat eater. Im a proud dad now If results like these are typical then my family is in for a real treat. It was so easy to get and maintain a temperature, and its so well built and holds temps so easily getting up to check every hour as I had with my WSM seemed like an exercise in futility.

The wife requested 2 butts and some more ribs for her birthday so if she hasn't enjoyed the fruits of my labor she's sure doing a good job of hiding it. Im dying to do a prime rib roast on the KK. One of my favorite things to smoke. Will post pics of that cook when it happens.

Re: First Cook

I rubbed it with a combo of sugar' date=' salt, garlic and cumin. It was like buttah [/quote']

I gotta try some Sugar.. I'm guessing the high heat caramelizes and also helps give you those serious grill marks..

Are we talking about one tablespoon per side?

For most of my rubs I use a ratio of 2:1 sugar to salt. For this one I use 1 tbsp dark brown, 1 tbsp raw/turbinado sugar, and 1 tbsp kosher. The cumin and garlic were maybe a teaspoon's worth each. Not all of it was used, maybe 2/3 of the whole mixture, itll depend on your taste and preference.

When I get lazy Ive also used a mix of sugars and some greek seasoning in place of salt, still tastes delicious

Re: First Cook

Ahh you're killing me.. I really love flank steaks.. and that's a nice big thick one too... So was that 45 seconds then turn 45º for another 45 seconds to get those to the degree perfect hatch marks?

Talk about picture perfect grill marks... Flawless.. next time please get a shot of those hatch marks in your KK..

Thats right Dennis, 45 secs, then a 45 degree turn for another 45 seconds. Flanks are one of my favorites tas well, and it seems like other people are discovering how tasty they are too - they're $9.99/lb at the Wegman's near my house, which is outrageous, but thankfully Cosco's prices are still reasonable. End of the day I think I'd take a good flank or tri-tip over just about any other piece of the cow. Next time we do a steak Ill get pics of the meat on the searing grate.

Any chance your meat was not completely at room temperature when you cooked it? There seems to be a lot of contrast between the outside and the middle..

I've found that can happen when I don't leave it out of the fridge long enough.. I'm fine with that as I'd eat good beef raw but my wife will harp on me..

Yeah I likely didnt leave it out long enough, it was in our second fridge which tends to run a little cold, but we were really looking forward to this steak and cook and I probably rushed it a little. While this particular piece was a little of the rare side of medium rare, thankfully the wife is like me and doesn't mind it.