Recent content by john enea

my costco has choice boneless short ribs in cryo for like $6.80 a pound and Prime bone in short ribs in cryo for $4.99 a pound. they rock on the smoker. I cook em just like a brisket.

i did 2 tri-tips the other day. I cooked them at about 350 till 125 inside then let rest for 15 min. Perfect. I think tri tip isn't like brisket, it does not need to be cooked till 200+. took about an hour or so. 2 large cherry wood pieces. I could taste a difference over a gas BBQ cook

I bought 2, but am thinking of getting one more today to make pastrami with. the label does say commodity grade on it, but I assumed that was not a big deal. Guess I gotta eat it to find out. was thinking of putting them on tonight around 11 or so and do an overnight, wrapping in paper tomorrow...

i should, but do they freeze well? not sure how long they can last in the fridge

been away from my smokey mountain for a few too many years because..... well life happens. anyway.. Was at the Mountain View costco over lunch to pick up a prime brisket to do for the 4th. interestingly what they did have was snake river WAYGU brisket. did a double take cause I was surprised...

Mark, how much was the lazzari briquettes? I go up every march to get my lump supply. might want to get a bag and check out the briquettes first though

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: John, that works out to a little over 12 min/lb. Wow, super fast cook at 250 degrees. Can't argue with success. Mark </div></BLOCKQUOTE>...

i did a boneless rib eye roast yesterday. 17 pounder took about 3 1/2 hours at 250 to hit 125 internal. let it rest for 30 minutes and it was OMFG perfect. great rosy pink inside but fully cooked. I did cheat and do it in the oven as it was raining off and on and the family didn't want it done...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: john, If you have never tried a flat iron, you must! It is the unknown butcher/chefs favorite and is soo good! </div></BLOCKQUOTE> I've...

i went to cash and carry on the way home yesterday and really was not impressed with what I saw so went home empty. But just in time, the coscto yearly rebate check came in and this year you can't buy alcohol with it (I usually buy one nice Bordeaux bottle of wine). so i got a 17 pound prime...

oh yeh, forgot about it. sorry for the reminder

CA is the home of tri tip! available everywhare. think its on sale for $2.59 per pound in the 16 pound whole in cryovac was thinking of doing a strip loin but didnt concider a rib eye. top sirloin was more what i was thinking of. but i can get a whole loin/strip cryovac choice angus NY for...

Paul, make the trip up to the lazzaris factory in SF. Its right across 101 from candlestick. you can get the oak lump, which is much better and much less smokey than the mesquite. I go up every year and get about 5 40 pound bags. they sell the 40 pounders for around $18. but beware. because you...

the girlfriend wants to do a fillet Mignon roast that we have done before. but this time we need to do it for about 15 people and that is going to be expensive. I was hoping you guys could suggest other cuts that would be suitable. I usually sear each side to brown and then roast about two or so...

I love em both but tend to cook spares more. There is a wholesale rest supply store that every once in a while (like they do now) have cryovac st Louis trimmed rib packs. On add for $2.10 per pound. the only issue of buying already trimmed is you miss all the extra meat that everyone else...