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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. 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...
  3. 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...
  4. patntamsbeef

    Vacum Pac machines

    The Health Inspectors I have dealt with in trainings are very Leary of these. Red flags leary. In researching, I found you have to have the correct procedures in place to use them. But Ihave not uncovered the real issues nor the importance of what is in the procedures. Anyone know what the...
  5. patntamsbeef

    Experiments gone wrong

    So, traditionally, I could cook Top Round Roasts that turned out like this They had great flavor, tenderness and Juiciness. I have always Marinaded with Apple Cider Vinegar. It has never interfered with my roast flavors. The exception is if I am using a Marinade that tenderizes itself. I...
  6. patntamsbeef

    Gosh..Am I simply Crazy???

    So, I decided the true mark of cooking Beef was being able to do a Cut multiple ways. We have A bit of Round Built up. I decided one way to sell it is to show people how to cook it. Heck, Round is what I call the"Cracker meat". You put something on it as it doesn't have a lot of flavor... So...
  7. patntamsbeef

    Packing in Rock Salt

    I have found this to produce the most absolute best Prime Rib. My questions are two-fold. What is the science behind it? And, has anyone done it on any other cut of meat? Basically I am talking about taking the Prime Rib, do your Rub and put it in a Roaster pan. Then you competely cover with...
  8. patntamsbeef

    Fresh Pressed Garlic and Chopped Onions??

    My Pepper/Garlic Rub used to simply consist of dried Powders ecept the Pepper was fresh ground. I recently did one with Fresh Garlic and Onion. Anyone have thoughts on the difference??? Does it change anythng? Pat
  9. patntamsbeef

    Top Round and Eye of the Round Roasts

    I have been practicing for a Wine and Beef Tasting event I am doing with a Local Winery next month. It is an attempt to use up Eye of the Round and Top Round Roasts. I call Round the "Cracker or Bread Meat" as you generally are putting some thing on it. To my way of thinking, I like to offer...
  10. patntamsbeef

    Back from Oregon

    I used to particpate here a bit. THe software changed I think and I never could get logged in under Pat~n~Tam's Beef. We raise cattle and sell the Beef to Local Farmers Markets, Restaurants and Retailers. It is dry aged 21-28 days and is pretty popular. My interest in Smoking is generally from...
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