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Rib Roast Smoked on Weber Kettle
3-bone rib roast from Dexter steer, dry brined and simple rosemary/garlic rub. No special occasion - lovely wife wanted a roast. Had one in freezer so ... A previous SMF post with video and country blues accompaniment is here. Smoked in Weber kettle with applewood chunks. Used drip pan with... -
Another Meatloaf
Man I love smoked meatloaf. Smoked on Weber at 230-250. Used guajillo/ancho/smoked serrano rub. Brushed with sauce and topped with jalapeños after 1 hour. Juicy and flavorful. Hard to beat. Served with roasted broccoli and cauliflower. Thanks for looking. -
Kabobs for the Preakness
Sirloin marinating with Peruvian aji amarillo paste while watching Preakness. Cooked directly over coals, no grill grate. Let rest for a few while I consume some beverage. Remove skewers. Almost forgot a plated pic showing inside. Thanks for looking. -
Twice-Cooked Picanha on the Santa Maria
Got our latest Dexter steer back from processor. First tried some hamburgers, then strip steaks, then ... Picanha. Too bad there are only 2 per cow. Most people smoke them or stick them, but I prefer a twice-cook grilling method for picanha. First slowly grill whole roast to rare, let rest, cut... -
Hanger Steak - and a dinner party just for the two of us
We were looking forward to having friends over for one of those too infrequent dinner parties. Then the better half tested positive for covid. Fortunately symptoms are relatively mild. Canceled dinner party. Funny how it can almost seems like 2020 again. But we have hanger steak (one of my... -
Beef Satay
Top round steak, sliced thin, a Thai marinade for 3 hours, threaded onto skewers, grilled over high heat. Topped with sauce and served with purple cilantro potato salad, cucumbers, eggplant. Everything homegrown, including beef. Beef was very tender and tasty. -
Beef Back Ribs - open pit bbq
CivilSmoker made me do it. Costco beef back ribs, precut. Seasoned with salt and pepper, then cooked on Santa Maria grill over red oak, 275-300 F (7+ hand seconds). Brushed with Korean glaze from dirtsailor close to end of cooking. Thanks for looking. -
Pork loin ribs ≠ baby back ribs
Does anyone else feel this way? If I wanted pork loin, I would buy a pork loin. I want to grill my baby back ribs without that mountain of loin on top. I know, I know, people want meat on their ribs. But loin really doesn't need to be cooked past 150F, and I like my ribs grilled to 180-200F...- edmonds
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- Replies: 12
- Forum: General Discussion
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Poblano Meatloaf with Guajillo Rub
Been longing for smoked meatloaf. Decided to turn it up a notch with some chile peppers. Meatloaf - 80/20 ground beef, poblano chiles and onion. Rub - guajillo and smoked serrano chiles, brown sugar, Hungarian paprika, spices. Topping - jalapeño slices. Glaze/sauce - homemade smoky hot sauce... -
Flank Steak - simple but always good
Flank steak from Dexter steer. Another one of my favorites. Homemade rub (guajillo, smoked serrano, garlic, paprika, brown sugar, salt). Cooked over oak/mesquite wood fire on santa maria grill, maybe a little on the rare side. Nice smoky beef flavor. Wife was happy. Spinach sautéed with garlic... -
Ribeye Steaks / First Asparagus of the Year
Ribeye steaks, homegrown Dexter steer, seasoned with salt. First asparagus of the year. Only 4 spears, but they're starting to pop up all over. Red potatoes - smashed with olive oil, garlic, rosemary, salt, pepper. I'm not very good at grilling smashed potatoes. They always fall apart. But they... -
Tri Tip on the Santa Maria
Tri tip from homegrown Dexter steer. Dry brined overnight, then dusted with cracked pepper and garlic powder. Cooked over red oak at about 5-7 hand seconds, turning every few minutes. Mighty fine indeed. Thanks for looking. -
Smoked Pepperoncini Beef
Dexter chuck roast, dry brined overnight, then sprinkled with Killen's bbq rub Smoked in Weber kettle with oak chunks After about 3.5 hours at 230F Beef broth, pepperoncinis with juice, onions, parsley, onion flakes, thyme, chives, dill, oregano Placed in Dutch oven Braised at... -
Replacing CI with Carbon Steel
Replaced our old electric glasstop stove with a new GE-brand Cafe glasstop. Decided we should also replace out CI skillets with new carbon steel, which should not scratch the glasstop as readily. The CI skillets were my go-to pans, and they have a well seasoned interior. But the outside bottom...- edmonds
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- Replies: 13
- Forum: General Discussion
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Flank Steak on the santa maria
I like to grill flank steak at medium-low heat, maybe 275-325. Dry brined overnight, then a beef rub (no salt) before cooking over red oak. Tender and juicy with good beefy flavor. Served with chimichurri, sweet peppers & onions, Caesar salad. -
London Broil
Beautiful day in the neighborhood, so fine time for some grillin'. Top round steak marinaded overnight for London Broil. Cooked over red oak coals on santa maria grill, along with sweet peppers/onions and broccoli. And I sometimes like a drizzle sauce for my meat. -
Beef Bacon - first try
From our last processed Dexter steer, we got one side of beef navel cut into halves. The other side was cut into our usual short plate (dino) ribs. I really like the ribs but was willing to sacrifice some for a navel to make bacon with. Son #2 was visiting for the holidays so good time to give... -
Four Tales of Sirloin Tips (thin cut style)
The processor gave me sirloin tips cut thin (about 1/4") instead of the usual 3/4" steaks. No way I can get medium rare with this. But turns out I'm really liking it cut like this: versatile and very tender when cooked hot and fast. Four tales: (1) bulgogi, (2) beef satay, (3) spinach salad, (4)... -
Homegrown Beef - Dexter steer
Just got my latest Dexter steer back from the processor. Raised on pasture with occasional supplement of commercial feed. Ribeye steaks. How's that marbling look? I prefer a good crust instead of sear marks. And cooked enough to render some of that marbled fat, but still juicy and tender... -
Twice Cooked Picanha over Open Fire
One of my favorites: twice cooked picanha. 2.2 lb picanha from grocery, trim to 1/4" fat cap, score, dry brine. Cook picanha at low heat, 30-60 minutes depending on thickness, fat cp mostly down, to IT of 110F. Roast potatoes in coals until soft, 30-60 minutes. Let meat rest 15 minutes...
