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Post by radio on Jun 1, 2014 14:04:50 GMT -5
Picked up a 7 pound chunk of boneless beef ribs last night at Harter House and have it in the smoker right now This is the closest thing to Prime Rib you can get without unloading the bucks for it. I have smoked it to a nice medium rare and it is awesome, but I actually prefer to take it to the pulling stage like Brisket where it just melts in your mouth! Of all the meats I have smoked before, this has become my all time favorite! Pretty much naked except for a light coat of salt and pepper. The beef flavor of this cut stands on it's own, so no need for a bunch of spices to cover up the taste of the meat The internal temp just hit 170°, so I put it in a disposable pan with a cup of beef broth, covered it tightly and back on the smoker to finish. When It's almost there, I will wrap it in towels and put in an ice (less) chest to rest for an hour or so before slicing. This is gonna be GOOOOOOD!!!!
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Deleted
Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Jun 1, 2014 14:46:10 GMT -5
Radio is on a roll! Now pull some of that and put it on a roll!
haha.
What is that cut called? I have never seen it before.
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Post by radio on Jun 1, 2014 14:50:20 GMT -5
Radio is on a roll! Now pull some of that and put it on a roll! haha. What is that cut called? I have never seen it before. I have some Ciabatta rolls to put it on:-) That, my friend is a big 'ol chunk of boneless beef ribs. Next best thing to Prime Rib or Fillets
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Post by rockjunquie on Jun 1, 2014 15:00:09 GMT -5
You do realize of course that you are torturing us, right? I can smell it from here. I needa get me some o dat! MMMMMMM.....
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Post by radio on Jun 1, 2014 15:01:35 GMT -5
You do realize of course that you are torturing us, right? I can smell it from here. I needa get me some o dat! MMMMMMM..... LOL! Wait until you see the pic of it sliced! Wish you were close enough to share it with
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Post by rockjunquie on Jun 1, 2014 15:05:48 GMT -5
My nephew has a big ole smoker that he put some venison, beef and pork into for his bone marrow transplant going away party. The venison dried out a bit, but the beef and pork were divine. He did it simple, too, the way I like it. Don't need to over do it with rub, imho.
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Post by phil on Jun 1, 2014 15:17:51 GMT -5
I can't keep this stuff in supply! My friends call it beer candy... I prefer a light smoke for many hours....
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Post by radio on Jun 1, 2014 15:44:37 GMT -5
My nephew has a big ole smoker that he put some venison, beef and pork into for his bone marrow transplant going away party. The venison dried out a bit, but the beef and pork were divine. He did it simple, too, the way I like it. Don't need to over do it with rub, imho. Venison has no fat like beef or pork, and if it does have any fat it needs to be trimmed off as it tastes NASTY! Venison should only be cooked to a medium rare at most unless you wrap it in bacon or cover it and braise it. I LOVE venison, but it does take some practice to get right. My supply is very low at the moment as I didn't get to hunt last year due to opening up the shop in Branson. Nothing is gonna hold me back this year though! Matter of fact, I just had the Dr fill out an exemption so I can hunt with a crossbow during archery season My shoulders are so messed up I can't pull a compound bow and I like to hunt early season
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Fossilman
Cave Dweller
Member since January 2009
Posts: 20,687
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Post by Fossilman on Jun 1, 2014 15:53:49 GMT -5
Ok,that's makin' me a droolin'!!!! Time to smoke some Salmon and sausage now....
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Post by radio on Jun 1, 2014 16:05:55 GMT -5
Ok,that's makin' me a droolin'!!!! Time to smoke some Salmon and sausage now.... Have you ever made brined and smoked nuggets aka "Salmon candy"? I have never made it, but it is on my priority list
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Post by mohs on Jun 1, 2014 16:49:06 GMT -5
your a rock'n chef Arlen! those are the best kind just don't get apatite mixed in w/your appetite to quote gemfeller
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,813
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Post by gemfeller on Jun 1, 2014 17:04:18 GMT -5
Have you ever made brined and smoked nuggets aka "Salmon candy"? I have never made it, but it is on my priority list Radio, how do the nuggets differ from regular smoked salmon fillets? I've alder-smoked many, many brined fillets. I haven't done it for a while because there's no good salmon fishing nearby and it's gotten very expensive. But this is making me think that you only go around once...I may put salmon on my shopping list (as soon as we've polished off the pork ribs I'm getting ready to hickory-smoke tomorrow.)
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Sabre52
Cave Dweller
Me and my gal, Rosie
Member since August 2005
Posts: 20,466
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Post by Sabre52 on Jun 1, 2014 17:12:33 GMT -5
Daaaaaaang! Y'all made me so hungry I had to go get me some Dickey's BBQ for dinner.....Mel
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Post by rockjunquie on Jun 1, 2014 17:18:24 GMT -5
My nephew has a big ole smoker that he put some venison, beef and pork into for his bone marrow transplant going away party. The venison dried out a bit, but the beef and pork were divine. He did it simple, too, the way I like it. Don't need to over do it with rub, imho. Venison has no fat like beef or pork, and if it does have any fat it needs to be trimmed off as it tastes NASTY! Venison should only be cooked to a medium rare at most unless you wrap it in bacon or cover it and braise it. I LOVE venison, but it does take some practice to get right. My supply is very low at the moment as I didn't get to hunt last year due to opening up the shop in Branson. Nothing is gonna hold me back this year though! Matter of fact, I just had the Dr fill out an exemption so I can hunt with a crossbow during archery season My shoulders are so messed up I can't pull a compound bow and I like to hunt early season Yes, my bro in law is an avid hunter. We are usually well stocked in venison. For some reason- I don't understand because she has to know better- my sister parboiled the venison before she brought it over to the smoker. She is generally an awesome cook and is very familiar with cooking venison. Maybe it was an experiment. I dunno, but it wasn't very good. Hope you have some good hunting this year.
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Post by rockjunquie on Jun 1, 2014 17:19:43 GMT -5
Yeah, ditto what Mel said!!! DH is making spaghetti with Italian sausage and as good as it smells it will be disappointing after this thread.
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Post by radio on Jun 1, 2014 17:21:03 GMT -5
Daaaaaaang! Y'all made me so hungry I had to go get me some Dickey's BBQ for dinner.....Mel Dickey's can't come close to this!!!! I wish we could have a GTG in these parts. I would cook up a pork butt and maybe a brisket
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Post by radio on Jun 1, 2014 17:34:45 GMT -5
Have you ever made brined and smoked nuggets aka "Salmon candy"? I have never made it, but it is on my priority list Radio, how do the nuggets differ from regular smoked salmon fillets? I've alder-smoked many, many brined fillets. I haven't done it for a while because there's no good salmon fishing nearby and it's gotten very expensive. But this is making me think that you only go around once...I may put salmon on my shopping list (as soon as we've polished off the pork ribs I'm getting ready to hickory-smoke tomorrow.) I've never made them, but here is the recipe and the post on the smoking forum I hang out on. Brine: 4/1 ratio of dark brown sugar / non iodized salt Lots of minced garlic Yoshida's gourmet sauce Brined for 4 hours, stirring hourly Rinsed and dried for 2 hours Smoked with Alder for 2.5 - 3 hours, until IT of 140 is met. Thread here>>> www.smokingmeatforums.com/t/146894/big-compliment
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Post by mohs on Jun 1, 2014 18:09:03 GMT -5
Daaaaaaang! Y'all made me so hungry I had to go get me some Dickey's BBQ for dinner.....Mel got a Dickey's in Tempe pretty new I really enjoyed it my brother's a BB'Q King and if that moves again i'll shoot it twice
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gemfeller
Cave Dweller
Member since June 2011
Posts: 3,813
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Post by gemfeller on Jun 1, 2014 18:54:22 GMT -5
Thanks Radio, for the recipe and the great link. I used to go salmon fishing out of Fisherman's Wharf San Francisco too. Good times and lots of salmon.
I have a Luhr Jensen Little Chief smoker and I've always had great results with their Deluxe salmon recipe:
1/3 cup sugar; 1/4 cup non-iodized salt; 2 cups soy sauce; 1 cup water; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1/2 tsp. pepper; 1/2 tsp. tabasco sauce; 1 cup dry white wine.
Brine fillets 8 or more hours refrigerated. Remove them from brine and rinse in cool water. Place them on paper towel and pat dry. Dry in air for about an hour or until "pellicle," a tacky glaze, forms on the surface. Place on racks inside smoker and use 2 to 3 pans of alder chips. Leave in smoker until drying is complete -- 12 hours or more for most whole salmon. Put thickest fillets on the bottom rack.
This works equally well for steelhead and other large trout. Jensen smokers have a built-in electrical element that both creates smoke and provides a low heat for drying the meat. When I make a batch I suddenly have a LOT of friends.
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Post by radio on Jun 1, 2014 19:51:22 GMT -5
Thanks Radio, for the recipe and the great link. I used to go salmon fishing out of Fisherman's Wharf San Francisco too. Good times and lots of salmon. I have a Luhr Jensen Little Chief smoker and I've always had great results with their Deluxe salmon recipe: 1/3 cup sugar; 1/4 cup non-iodized salt; 2 cups soy sauce; 1 cup water; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1/2 tsp. pepper; 1/2 tsp. tabasco sauce; 1 cup dry white wine. Brine fillets 8 or more hours refrigerated. Remove them from brine and rinse in cool water. Place them on paper towel and pat dry. Dry in air for about an hour or until "pellicle," a tacky glaze, forms on the surface. Place on racks inside smoker and use 2 to 3 pans of alder chips. Leave in smoker until drying is complete -- 12 hours or more for most whole salmon. Put thickest fillets on the bottom rack. This works equally well for steelhead and other large trout. Jensen smokers have a built-in electrical element that both creates smoke and provides a low heat for drying the meat. When I make a batch I suddenly have a LOT of friends. I've only been Salmon fishing one time and that was at Bodega Bay. Danged Sea Lions kept stealing the fish right off the hook! we did manage our limit though. Even though they are protected, I bet there are some of them that get shot by fishermen! After one pulled the biggest fish of the day off my hook right at the boat, i was wishing I had a gun!!!! The way they have learned to stake out the fish ladders at the dams, it's a wonder any Salmon actually get to spawn!
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