Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lfroberts5

    Dry Aged Rib Eye Loin

    This is my third attempt at dry aging....This is a link to my last post about dry aging http://www.smokingmeatforums.com/t/83783/dry-aged-ribeye-loin#post_380708 This time I dry aged the meat for 14 days....I will be trimming and grilling them Sunday April 1st. Hopefully they will taste...
  2. lfroberts5

    Grilling Steaks

    This is how I grill my steaks.. I buy a great cut of Ribeye app. 3/4 inch thick. I apply olive oil and my special blend of seasoning. About 1 tsp per side. I let it marinate in the fridge for a couple of days. I preheat the grill on high for 10 minutes getting the grill up to about 500...
  3. lfroberts5

    Thin Blue Smoke?

    I know when you smoke your supposed to have wisps of Thin Blue Smoke ...but what if you have wisps of Thin White Smoke? The temp of my propane smoker is 250 and I was using Mesquite Wood... Thanks! Lloyd
  4. lfroberts5

    Grilled Chicken Breast

    Here is a pic of my creation….A grilled chicken breast on a bed of spinach with a Marsala wine reduction with garlic, cream, and a chipotle and cilantro herb butter.
  5. lfroberts5

    Hot Grill

    I saw this on Thanksgiving on one of the food channels..They were showcasing some of the top steak places in the US... One seared the steak at 800 degrees. The other place seared at 1300 degrees... Any thoughts on this with regard to the reverse sear method? Thanks!
  6. lfroberts5

    Dry Aged Ribeye Loin

    This is my second experience with dry aging. I bought a Rib Eye Loin from the local butcher. It was about 4#. I wrapped it in a thin cotton towel and put it in a second refrigerator downstairs. I left it there for 8 days. Following are pics from today when I pulled it out, trimmed it and...
  7. lfroberts5

    Crab Bisque

    Here is my second attempt at Crab Bisque....Pic may not look the best but WOW! Sure was good... Soon I'm going to post my dry aged project with a Rib Eye Loin.
  8. lfroberts5

    Why it took so long?

    Yesterday I smoked a 3# Pork Butt. The temp was at 225. After 8 hours the internal temp was 175...I finally finished it off in the oven at 250. Anyone else have this happen to them? Thanks! Lloyd
  9. lfroberts5

    Grilled Filet

    Here is a pic of dinner I made for the wife. Grilled Bacon Wrapped Filet with seasoning Grilled Potatoes with a Honey/Mustard Glaze Sauteed Mushrooms Grilled Corn with a Chipotle/Parmesan Cheese Herbal Butter
  10. lfroberts5

    First Cut Chuck

    Here is my first ever “First Cut Chuck†(The first cut actually has three cuts in it. Above the bone you have the top blade chuck, in the middle you have the middle muscle best for grind or stew and finally the rib-eye at the bottom.) First I really didnâ€8482t know what I was doing so I...
  11. lfroberts5

    First Prime Rib

    Well I already have 3 pork butts under my belt and now it's time for a prime rib..... Not too bad if I do say so myself. 6# Prime Rib Here it is in the smoker at about 100 Degrees. Here it is just before I foiled it at 135. And here it is My First Prime Rib Smoke Hope the wife...
  12. lfroberts5

    My First Smoke

    Here is an account of my first smoke. I want to thank all those from this forum that helped me. I bought an ECB that I converted to propane. After going to a great meat market and having them select an excellent cut of meat (pork butt/shoulder), I proceeded to use Jeffâ€8482s Rib Rub on it...
  13. lfroberts5

    New Smoker

    Here are pics of my new smoker. A charcoal Brinkmann that I converted to propane. Smoker Gas Line Burner Tomorrow I will try my hand at a nice Pulled Pork Hope everything goes well.
  14. lfroberts5

    Smoker

    Here is a test of my new smoker.
  15. lfroberts5

    Deep Fry Thermometer

    Newbie Here. Please pardon the question if its stupid or has been asked. (I did a search) I have a turkey deep fryer. Is it alright to use the thermometer that came with it to test the internal temps of the meat? Would it even give and accurate reading? It is the thermometer that goes into the...
  16. lfroberts5

    St Louis Here

    Hey all, New member from the St Louis area. I just got my new smoker yesterday. It is a Brinkmann Vertical Charcoal Smoker that I converted to propane. I have it fired up and seasoning as I'm writing this. (I can see it out my window for all you safety minded folks). Hopefully I will be able...
Top Bottom
Back
Clicky