Recent content by Steve Hilmer

Ty larry. They are not "hard as a rock" frozen, more like half way defrosted. I usally do the cold water if needed, I misjudged defrosting time in refridge. I have all day so I will use cold water then smoke them.

I have a 9 racks of st louies that are still partally frozen. Any thoughts on throwing them on the smoker, wait 30 minutes and then rub and finish?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang: Hey steve is that market any good for meat. Bristol? HOw does it compare to whole foods in regards to beef? I've actually had good luck at...

I looked at this article. I can tell you the level af marbling was say 60/40 meat/fat so I am not sure where this is on this scale. I can say the taste was wonderful and what I really liked was the way the marbling was spread thru the meat real evenly.

Sorry, I left my camera at work on Friday. I am planning more waygu smokes this year for summer. My thinking is rather than take the family to dinner just buy a real good meat and work on my Q. I have been unable to enjoy Q for a while but time to get back to it. I also want to do some new wierd...

Here is the final report. I went to 194 internal. I let it rest for 1 hour. My knife went thru nice and easy. I sliced it into 1 by 2 chunks and served over some dirty rice with juice added on top. No sauce required. The level of beef flavor was intence. I think this could be done as kabobs with...

Ahhh I love a plan that goes right......too bad this was not 1 of them. The meat temp dropped 18 degrees in 30 minutes. I checked with another probe. Yup. So I refoiled and added back the juice and Already we are up to 171. So I will finished foiled. Will check meat at 190.

Meat at 180. Unfoiled and checked. Yummi. I put back on at 250. i think I will stop at 190 internal saved the juice, only about 1/4 cup but yummi.

Grill temp 266. Checked meat at 170. needs more time. Will check again at 180.

Grill Temp 291. I turned it to 180 then 250. the Traeger takes a moment to adjust so it will lock in around 260-270. Meat Temp 152.

TY. I removed the roast it is excatly what I expected. The rub is crusting and the meat was right where i thought it would be. I took it out at 3:15, foiled it and currently grill temp is 233 and meat temp 131. I will check at 170 for doneness.

Grill temp 160 to 170. Meat temp 110.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Wagyu/Kobe cuts often finish sooner than expected, sometimes significantly so, depending on cut. Check for done much sooner than you might...

Grill temp swings from 160 to 170. Meat temp is 110.

Larry, I think I will treat this like a 7 blade and foil. I'm thinking foil at 3 hours, go to 225 and wait for 180 then unfoil to 190-200. 10 degree carry over while resting in coverd pan for 1 hour. what I am hoping for is some seriousy tender meat with some tasty bark. I will use a pan while...