What did everyone cook today?
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Ball tip roast sous vide to 130 degrees then sear on the CharBroil. Fresh acorn squash and beets to go with the meal. Was going to cook up the last of the green beans that I picked today, but ran out of time. With the cool weather coming on fast, the garden is start show signs of fall.
johnsbrewhouse that all looks great
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Bob Stehlik unless you were both really hungry you’ve got a freezer full. It all looks great
cdavis We had a little of everything and vac packed the rest and froze for “The dead of Winter”!
Improvise, Adapt and Overcome! Semper Fi
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Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
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Hatch green chile tri-tip reversed seared on my PK 360. Grill potato salad with lemony mayo made on the Broilmaster.
Tex_77 Looks incredible
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This page always makes me hungry.
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cdavis We had a little of everything and vac packed the rest and froze for “The dead of Winter”!
Bob Stehlik Gather them “nuts” for the bad times. The human version of the “chipmunks”.
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Ball tip roast sous vide to 130 degrees then sear on the CharBroil. Fresh acorn squash and beets to go with the meal. Was going to cook up the last of the green beans that I picked today, but ran out of time. With the cool weather coming on fast, the garden is start show signs of fall.
johnsbrewhouse Just wondering: is a ball tip roast the same as a knuckle or eye of round? Or something else?
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johnsbrewhouse Just wondering: is a ball tip roast the same as a knuckle or eye of round? Or something else?
zbigjeff The eye comes off the round which is the hip cuts. The ball tip and tri-tip come off the sirloin. They are tougher cuts than the eye of the round and can contain gristle. Needs to be cooked slow to tenderize. It is used for roasts a lot. It is fairly lean like sirloin steak since it is from the same muscle group.
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zbigjeff The eye comes off the round which is the hip cuts. The ball tip and tri-tip come off the sirloin. They are tougher cuts than the eye of the round and can contain gristle. Needs to be cooked slow to tenderize. It is used for roasts a lot. It is fairly lean like sirloin steak since it is from the same muscle group.
johnsbrewhouse Was wondering as the same cuts are many times called the same thing. Thanks
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zbigjeff The eye comes off the round which is the hip cuts. The ball tip and tri-tip come off the sirloin. They are tougher cuts than the eye of the round and can contain gristle. Needs to be cooked slow to tenderize. It is used for roasts a lot. It is fairly lean like sirloin steak since it is from the same muscle group.
johnsbrewhouse Tri tip is one of my favorite cuts.
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johnsbrewhouse Was wondering as the same cuts are many times called the same thing. Thanks
zbigjeff It’s when they use tip in the name. The round has several roasts with tip in the name, round because you have a sirloin right next to the round, where your top sirloin steaks come from. I want to believe it is from the continuation of the muscle group.
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johnsbrewhouse Tri tip is one of my favorite cuts.
HerbcoFood Makes great BBQ and a great roast too.
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I do not understand why the names of some cuts have been renamed there is no logic to it !
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Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend. -
Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop Pa’s Black Bull-“That sh*ts good with anything!” To quote the elderly lady from the Frank’s Hot Sauce commercial.
I’ve used PBB with beef, pork, chicken & turkey. It was good with all of them. Injected or as a marinade. -
Debating whether to post this here or start one with Pa’s Black Bull as the title. Probably deserves it’s own. Anyway. Had a couple pieces of venison backstrap to grill this past weekend. Have used the Pa’s on pork butts but not venison. Injected both last Saturday morning and put in the fridge. Six hours later, took one out and fired up the grill. The second one I left in the bag but added some onions and a tbsp of Ultimate Steak Seasoning. That was Sundays plan.
This was the first one. A couple pics after it came off the grill. This was cooked indirect until it hit 125. Rested five minutes.
Probably the most tender and juiciest strap I’ve ever made.
The second one. Now the weekend got in the way. Fast forward to Tuesday afternoon. After 72 hours, now I’m curious. This was pulled at 130.
This was even better. I’m thinking the Pa’s is now part of the arsenal.
Will try some as bacon wraps this coming weekend.PapaSop I wrap mine in bacon and stick it under the high heat fire to flame and cook bacon on all 4 sides. Then pull of direct flames (and I mean flames!) and set in coldest part closing dampers down to regulate heat, close lid on Weber kettle for a few minutes and watch IT for 125 while finishing the rest of the meal.
Nicely done Papasop!
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Recently, a couple of weeks ago, I got ono (hungry) for Venison Schnitzels
with Jager Sauce and German style fried Potatoes. Of course I had to saute some garden fresh vegetables!Namrats Well, keep rackin’ up the “that was even better” occurrences. Keep doing those great tests.
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cdavis We had a little of everything and vac packed the rest and froze for “The dead of Winter”!
Bob Stehlik always a good plan
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