Search results

I've never seen grass fed Prime...but what the animal is fed doesn't appear to be a condition of it getting the "prime" rating, as that's largely associated with the distrution, or marbling, of the fat within the meat. On a pure visual observation, grass fed beef appears to be much darker red...

I have a fabulous butcher by me, but I freely admit I find my best meats at Whole Foods. Larger variety of cuts, dry-aged meats, grass-fed cuts.... The meat section at Whole Foods is a butcher unto itself. I love giving the local butcher shop business, however, so I still go there for my...

Quick question... Is the larger WSM the same diameter as a kettle? As such, does the rotisserie ring work on it? I have two Performer's, the last of which came with a rotisserie. However, I've been a colossal chicken **** and haven't made an attempt to use it yet. I need to suck it up and...

My next tri is definitely going to be low and slow. This one had great flavor, but despite cutting against the grain, it was impossible to take a bit from a fajita without pulling the entire strip of meat out. Then again, perhaps it's just not an ideal cut to be used for this application.

Yes, and moreso if you allow to sit on the counhter an hour or two before cooking. The warmer temps of your kitchen and then the warmer (but still low) temps of your cooker if cooking low/slow - along with the increased warming/cooking time over cooking hot-and-fast - will allow enzymes in the...

Using the marinade portion of this recipe (minus the cilantro) on a tri I'm using for fajitas tonight. Can't wait. I hope the omission of the cilantro doesn't make a huge difference. I had everything else in-house already, and really didn't want to leave the house just to get some.

Will do! I work at a recording studio that's been in Spring House for 30+ years called Morningstar, We are currently relocating to East Norriton, and will hopefully be up and running by the end of summer. </div></BLOCKQUOTE> I live so close, you'll surely have to stop by for a cook and some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim H.: There is one high end store here that does carry nearly every Weber grill made, but their prices are very high. They focus on high end name...

"New studio..." Hmmmm. That makes me wonder if you're referring to the studio on Johnson Hwy in Norristown, at the corner of Markley Street. You'll love Venezia's. Tell them Hayden sent you.

I'm so jealous of ANY of those stores. I live in Philadelphia...the black hole of BBQ'ing.

Wise beyond your years. I agree as well. I blame the majority of it on technology. For all of the developments in it, it's set us back disproportionately to what it's advanced us. I wrote a paper on it.

Hey now. I can't drive a manual. But I've been grilling for 15 years despite only being 33, I own 7 Weber charcoal grills, and have my own pallet of Kingsford in the garage. So...I think I'm off the hook.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: I would think flats would do well high heat. They're very lean, so HH wouldn't run the risk of drying out. Wagyu has plenty of marbleized...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: Def low and slow. To good of a cut not to. Last thing you want to do is make an expensive error! </div></BLOCKQUOTE> That's exactly why I'm...

Thank you for the responses, gentlemen. I do believe I'm going to go with the HH method again. In re: to Ashish's response... You'd be surprised what you can do with a Performer. I've low 'n slowed many boston butts on my performer. Using the minion method, a couple of fire bricks, and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Not to be a PITA, but you might get more responses if this was in the barbecue section. K Kruger says, "Primes and Wagyu I low/slow, at...

Again...no one? :-(

Ok. I recently did a high-heat USDA Prime brisket. It was roughly 9 lbs. I cooked it via the HH method as explained in a post by Andy Erickson. It was fabulous. Well, I'm stepping things up a notch for the 4th of July weeekend. I'm going to be cooking a similarly sized American Wagyu brisket. My...

Best thread ever. LOL

C'mon. No one?