What did everyone cook today?

[calldoctoday]

Of course there is nothing wrong with a juicy rib steak at all either. I like steak!

[calldoctoday]

Jonathon Thank you, I really appreciate that & they were very good. If only I could find & afford dry aged prime. I would feel like I had died & gone to heaven I figure, wouldn’t know what to do with myself.

[Jonathon]

calldoctoday We;ve got some sirloins coming in and we are going to use our Eller cabinet for that. I know some people here have had some luck doing it at home with specialized bags. We looked at carrying them but could never make it work. That might be worth checking out!

[PapaSop]

I agree with calldoctoday on the porterhouse. But the age thing has reared it’s ugly head. Now a 10oz ribeye serves me well.

[calldoctoday]

Jonathon Sirloins have wonderful flavor, if you can marinate them right & they come from a good steer (no gamey taste please). I marinate them in the five minute marinator for a while sometimes & then freeze any remaining with the marinate for future use. They are very affordable, even more than Chuck Eye now that folks have gotten wind of them. They will work for fajitas that way, even though I prefer skit or even flank. But both of those have gotten ridiculous in recent years, like a lot of other things. I will have to try your idea some time.

[calldoctoday]

Jonathon I checked out the Eller cabinet. Yes that would be something. You tell me what I can do to make the money to afford that wonderful creation & I will go out & do it. That would be something to have though, I am telling you. Of course along with that the whole meat cutting & sausage making shed with walk in cooler, wash down station, & the works. Maybe that is what you need to promote, a pre-manufactured, delivered on site, set up & ready to go meat cutting shed with all you need to get started or more & a walk in cooler as part of it.

[Jonathon]

calldoctoday Well the lottery is always an option? Or, buy it and dry age a bunch of beef and sell it to people in your neighborhood? Uncle Sam wouldn’t approve though, so you’d have to be a little sneaky about it! Important note for the FBI/IRS agent monitoring me, that was a JOKE!

[Joe Hell]

Jonathon Hanging Tender all day. All I need is salt and pepper. I used to be a rib eye guy

[TexLaw]

Jonathon I go back and forth between a strip and ribeye. Lately, I’ve leaned more towards the strip, but you won’t catch me pushing away a ribeye ever.

As for porterhouses, I more prefer a T-bone, as I’m not much of a filet guy.

[calldoctoday]

Joe Hell I have really never seriously heard of a hanging tender, but I looked it up & it sounds really, really good. Flavor of skirt, that is beyond excellent. Tender, more then a fillet (fillet does not have that flavor, just tender), reasonably marbled. It sounds like a perfect steak. Now, where to find one beyond raising my own cow. I think you have something with this cut!

[Jonathon]

calldoctoday You might have heard either just called a “hanger” or a butchers steak. It used to be a cheaper cut and butchers would keep it for themselves but then people got a taste for it and the price has gone up. I also believe (and someone tell me if I am wrong here) that there is only one of them per animal?

[scott farm]

I blame streaming television for this. I just watched a series on amazon prime that covered butchering animals. They called that the butcher cut. Everyone wants that stuff now and its price went through the roof. I can remember about 10 years ago trying to explain tri tip to people and getting looked at like I had 3 eyeballs.

[calldoctoday]

scott farm don’t even get me started on that sort of thing as I can give one example after the other over the years of that very same sort of thing, long before streaming television. I understand.

[calldoctoday]

Here are some nice chicken quarters, splits breasts, & halves marinated in a lemon, Pepper, Coriander sort of seasoning mix smoked with Pecan & Hickory. Then to compliment this is the Summer Vegetable Medley with the same sort of seasoning flavor mix & finished off in the smoker, along with some home made dinner rolls & a little bit of chicken rice to boot.

[YooperDog]

Jonathon Tough call, but Porterhouse is still in the lead, followed by a good ribeye. Used to be sirloin, flank/skirt a few years back. I guess I am evolving.

[Joe Hell]

Jonathon Yup, just one per animal.

[YooperDog]

Fired up the BGE this morning and tossed in a butt for pulled pork sandwiches tonight. It got done just before I finished sealing up all the decks and furniture. To tired and dirty to take pics. Just making a sandwich and sitting on the deck and enjoying it with my better half and sweet tea. Something a little stronger a little later tonight. Going to my butcher next week and get some beef ribs.

Anyone have a good recipe to try or techniques to make sure I don’t dry them out?

[Chef]

YooperDog I coat mine with, believe it or not, Parkay squeeze butter, and a dry rub. I typically don’t even consider such things, but it works. Go figure. When they reach a nice color, wrap them in foil and cook to your desired end point. I do not do competition, frankly they are too tough for me. I cook them so with a gentle tough, they fall off the bone. If you like a sweeter rib, which many do, when I wrap them I coat them with medium brown sugar and a bit of my sweet BBQ sauce. I do the entire smoke process at 225’F

[YooperDog]

Chef Thanks for the directions. It has been awhile and I have a tendency dry them out or make them come out tough.

I guess my wife took a pic when I wasn’t looking.

[Chef]

YooperDog Looks mighty tasty! The biggest secret with ribs, at least what I have experienced, is the wrapping in foil. Now when I do many slabs like above 35, I place them in a hotel pan, then plastic wrap and foil wrap the pan. On a chemistry standpoint, with a low and slow cook on cuts like ribs or anything with a lot of connective tissue, a time and temperature reaction takes place converting the connective tissue into a mild sweet flavor usually very welcomed in ribs and pulled pork.