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  1. patntamsbeef

    Thanksgivng Brisket

    Did a 9.5 Pound Brisket. I started with big Plans. Cold weather kept me outside most of the day. I had to go to sleep, so... I just let it run all night without watching. We ended up with 220 meat temp. Still, thick slicing worked. I wanted Sliced as I wanted the rub to have an influence... I...
  2. Pull apart tender.jpg

    Pull apart tender.jpg

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  3. Night time grilling with a daytime camera.jpg

    Night time grilling with a daytime camera.jpg

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  4. Rubbed Brisket Drakes Garlic Peppercorn.jpg

    Rubbed Brisket Drakes Garlic Peppercorn.jpg

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  5. patntamsbeef

    Everything you ever wanted to know about Dry-Aging of Beef

    There are a lot of conflicting results. I think because Pallette is never factored in. People have different Beef preferences. Just like wine or beer. Carrie Oliver has the "Artisan Beef Institue" and is at th forefront of this realization IMO.... We have what she considers a "Gateway Beef"...
  6. patntamsbeef

    The Wine and Beef Tasting @ Canyon's Edge Winery

    So, the actual event. No More practices.... I think we did 12 Top Rounds of different Flavors. 7 Marinades and 5 Rubs... WE also did two Pulled Beef in a Crockpot. I did get a helper that day. LOL, yet, I still really had no time to Take Pictures until the meat hit the Grill. The Prep was...
  7. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    So, I had let it sit for an hour during the Burn in. I went to check and liked what I saw. Cahrcoal going and the grill temp was just over 200 degrees. I can add Charcoal and play with the vents and get it pretty good I think. It is basically close to where I wanted with me simply guessing...
  8. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    Not too hard to assemble. All the Parts were there! Took a little over an hour outside on a very windy day. It was easy to follow instructions and things fit pretty well except a few holes off slightly to make it a little hard to put Bolts in. Did the Burn in tonight as well... Charcoal...
  9. patntamsbeef

    Insurance coverage for my mobile cooker

    It does go back to your goals. It sounds like your current Insurance Agents really don't do Business. If you are event cooking, you need good Liability. Whoever sells that should Understand Equipment Insurance as well. By Goals, I mean are you trying to simply get the minmum cost or trying to...
  10. patntamsbeef

    Is There a GOOD Way to Make a Quick Brisket?

    Dutch is dead on right about the codesfrom my experience. I will say that with the Rounds I do for the Wine and beef Tasting, I can get them done faster by cutting them into London Broil about 2 Inches thick. My guess is similar applies to Brisket. You Might also try Chuck in a pressure cooker...
  11. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    Gosh, Loading it up it seems to have enough steel. It feels somewhat heavy in the box. So, it likely has a thicker wall than my ECB. One thing I learned on this site is if it has holes as far as letting temp out, you can control it a bit wit the use of thermal Blankets. I use Movers Blankets...
  12. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    There were six more I saw at the Home Depot in Hermiston Or
  13. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    It's a grill with an adjustable hieght charcoal bed. Between the vents and the bed, I think I can regulate the temps
  14. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    I'd suggest anyone hang around this site. You will learn it is really simple to cook good meat and make a masterpiece. That is My Opinion. Find favorite rubs/Marinades, know how meat temp influences various cuts, know how to control your cookers temp and you have it! Most people are really...
  15. patntamsbeef

    Stayin Cheap Charbroil Santa Fe

    So, I expect a lot of work to watch the temps. More so than other Brands. I was at Home Depot. Just looking. I have never done Charcoal before and have been somewhat itching to try. I was actually going to buy another ECB Electric Gourmet. I am doing an event that I need more Grill Space. So...
  16. patntamsbeef

    Experiments gone wrong

    That is a very good question and very valid point . I'm not sold on it. And I definetly appreciate the feedback. I am experimenting right now is all. These are Round Roasts. It is one of the few Beef cuts from our cattle I do much to as far as extra flavorings. The round tends to not have a...
  17. patntamsbeef

    Experiments gone wrong

    Ok, I went back to the drawing Board today. LOL, why not do what has always worked? I feel I would never learn anything. Besides, new Gadgets need to be justified! The end results were lots better. One taster thought I had done Tenderloin Roasts and said, "Wow, these Tenderloin Roasts have...
  18. patntamsbeef

    first prime rib-with rock salt??

    Nothing matters except the temp you pull it. I have seen lots of recipes for prime Rib and the temps vary. That tells me you can't hardly screw up a Prime. This is like a Dutch Oven method. IMO, the Salt takes away the effects of Smoke and searing that yu would do with a "Nekid Roast". My...
  19. patntamsbeef

    first prime rib-with rock salt??

    This is my absolute favorite way to do A Rib Roast. Rib Roast is Bone in. It is the best way IMO... I havent watered the Salt. So, I dunno. I do know I differ in a few steps I think make a difference. Pepper Garlic and Onin Rub. Then I wrap in cheesecloth. The Cheesecloth makes it way easier to...
  20. patntamsbeef

    I finally smoked for the first time (pics)

    I'll defer to those with more experience on the chunks. However, it seems like there isn't a lot you can do for the flaming. If you want more smoke flavor, my question is how long did you run smoke? I had an old pro tell me wrapping in foil after the smoke is done will drive smoke flavor into...
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