STEAKS!!!!!!!

[Piobaire]

We have created our own rub that seems to go on almost anything, I mean from pork butt to cachete, but give this thing a try. There's this thing at the U where for Homecoming they have three or four professional chefs making rounds and they'll give their opinion on your BBQ, no prizes or anything though. I've done it twice with this recipe and each time they all wanted the recipe. The cinnamon in particular was called out both times. Just go get a Costco prime (trim well) and give it a shot if you don't want to use a fancy brisket.

FWIW, I also go straight from fridge to smoker after applying the rub. It would literally take hours for it to come up to room temp sitting on the counter.

 

[beargonefishing]

After 7.5 hours driving yesterday I didn't have the energy to try Pio's recipe, so I just add hardcore Carnivore to the prime. Awesome points on both briskets.

 

[Van Veen]

FWIW, I also go straight from fridge to smoker after applying the rub. It would literally take hours for it to come up to room temp sitting on the counter.

Letting stuff come to room temp is bad advice that needs to die. Even some world class chefs repeat it. Even a thick steak won't budge much sitting out on the counter. All you're doing is increasing the risk of food-borne illness.

Anyway, I'm smoking another pork shoulder today since there was a sale I couldn't pass up. I decided to try a couple of new sauce recipes, Western NC (very easy) and SC Mustard (a little more involved). Buying sauce feels like cheating now.

 

[beargonefishing]

Letting stuff come to room temp is bad advice that needs to die. Even some world class chefs repeat it. Even a thick steak won't budge much sitting out on the counter. All you're doing is increasing the risk of food-borne illness.

Anyway, I'm smoking another pork shoulder today since there was a sale I couldn't pass up. I decided to try a couple of new sauce recipes, Western NC (very easy) and SC Mustard (a little more involved). Buying sauce feels like cheating now.

It's only cheating if you get caught.

 

[jcman311]

Letting stuff come to room temp is bad advice that needs to die. Even some world class chefs repeat it. Even a thick steak won't budge much sitting out on the counter. All you're doing is increasing the risk of food-borne illness.

Whats worse? Blade tenderizing or letting meat come to room temp. Methinks its the former.

 

[beargonefishing]

Whats worse? Blade tenderizing or letting meat come to room temp. Methinks its the former.

Since I don't do either, both. Still not as bad as okra or Avatar.

 

[Van Veen]

BBQ came out okay. Actually finished at a reasonable time, but it didn't pick up as much smoke as I like. I also made vinegar slaw (f*** mayo) and garlic-chive smashed potatoes which came out awesome. Can't forget the sides.

I'm really into the WNC style sauce. IMO thinner sauces are ideal for pulled pork. The mustard sauce is okay... kind of a kicked-up honey mustard. Don't know if I'll bother making it again without serious modification.

 

[beargonefishing]

Go dig up that recipe/method I posted from the Cook Shack brisket forum. It will seriously blow your mind.

As an aside, due to silence in the recipe, people always wonder whether or not to was off the brisket after the 24 hours in the marinade. I do not but I blot it fairly dry with paper towel before putting on the final rub.

Edit: Here. FWIW, I replace the honey in the finishing sauce with molasses.

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.

Place in smoker for 1 hour at 150 degrees F.

Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.

Do you heat the finishing sauce to mix? I'm thinking about adding it to the prime brisket to finish.

 

[Piobaire]

Yup. If you don't the ketchup won't incorporate nicely. I also put a couple of table spoons of butter in.

 

[Piobaire]

A grill full of flavor.

 

[paulraphael]

This may be of interest if you ever want to feed steaks to a crowd, and you want them to be awesome, and you're on a budget. Requires an immersion circulator and about a month of prep.

Sous-Vide Series: High Steaks for Cheapskates | Underbelly

under-belly.org

I've tweaked the method a bit over the years and find it reliably excellent.

 

[Piobaire]

 

[Omega Male]

My local store, which has a great butcher's counter, has started selling pre-marinated packets of wagyu boneless short ribs. This is a very happy development. My son was starving after school today as he had to make some class up during lunch -- we threw these on the grill and scoffed them 10 minutes later. Official verdict -- "This is seriously, like, the best meat ever!"

 

[Piobaire]

Last week I bought Alpha Grillers 18" bristle free grill brush off Amazon for $17. Buy it. Super sturdy and well built, works like a machine. You get the grill really hot, dip it in water, and scrub. Seriously kick ass.

 

[Omega Male]

That sounds suspiciously like a marital aid ad.