Search results

Yes, they call it a beef chuck shoulder underblade steak on the package

Pepper beef looks great.....can I use beef broth instead of the beer stout in the recipe?

I was hoping to do some pulled pork this weekend but Costco did not have any butts left on the shelf. My wife picked up one slap Chuck Beef steak cut that is on the smaller side (~3lb). I am thinking about my options below: 1) Pulled Beef - I can smoke it low and slow then make sandwiches...

you are truly a Renaissance man....smoking meat and baking desserts!!

Thanks, Jeff. How long do you dry brine your steak for? 24 hours? 48 hours? Does this process makes a Choice steak taste like Prime steak?

I have been reading about dry brine for your meats to enhance tenderness and flavor. A lot of folks swear by it.....they recommend putting kosher salt on your meat and leave in fridge for 24 hrs or more. This is supposed to allow the salt to penetrate the meat and break down muscle fibers...

Looks tasty and healthy! I usually wrapped my corn in aluminum foil on the grill. Did you get a lot of smokey flavor from grilling them naked?

Great feast! Caveman will approve those gorgeous meats! I have never tried steaks on the WSM. Did you get a good smoke flavor? How long were they smoked for?

Looks great! did you get crispy skin the wings with vortex? did you use cornstarch?

I also like to tell my wife it's a cost neutral hobby....money spent eating out was transfered to buying BBQ meats since we stopped eating at the BBQ joint.

mouthwatering....looks great

My wife likes to tease me that BBQing is an expensive hobby for me (equipment, fuel, meats, spices). I tell her it has saved us a lot of money -- I used to often get BBQ from a local place....so much that they knew my name and order! After I got my WSM, I rarely go back to the BBQ...

wow...that sounds like a good rub!

I was thinking of making my own rub instead of using store brought. 1) A lot of rub recipes had onion and garlic in them. I seen some recipes listed them as powder and some listed as granulated. What type do you use for your rub? Does it make a difference whether it's powder vs...

Thanks, Jim. Some creative solutions there. I have been to a diner before here they would just char their veggies on the girdle and still got decent flavors. Maybe their use liquid smoke for the flavor!

I have enjoyed making homemade salsa and my wife loves the smokey taste. I char the veggies (tomatoes, onions, jalapenos and garlic) on the grate over hot charcoals. The skin is burnt to a blacken color. I keep the burnt skin on when I blend the veggies. I like to make this after grilling...

nice pie! was the crust crispy? what temp did you cook at?

tasty old school diner burgers! I never done a smashburger before....are they usually cook well done since they are thin or can you get cook them to medium?

Looks like a great burger....Did you grind your own chuck beef? I’m thinking of trying that with the food processor direct heat grilling or reversed sear method?

wish I had 22in WSM for more cooking real estate.....a bit cramped on my 18in got the idea from Chris' mod article