GRILLED MEAT or some other stuff if that's what your into

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chadcharb

Well-Known Member
VIP
I can't be the only one here grilling some red meat. Let's see your skills. I'll start off with a snake river wagyu New York butchered by my best friend and grilled by myself.
 

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chadcharb

Well-Known Member
VIP
And this is a whole elk tenderloin. In Sous Vide to 120 and about 1 minute at 500 on each side on charcoal
 

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Jeef

NO MA'AM
Moderator
VIP
That looks good and made me hungry again.

I have been starting to get into smoking. So far I have done a pork shoulder, brisket, sausage, pork chops, meat loaf, meat loaf mixed with ground bacon, and lots of ribs.
 

D16Civic

Matt
VIP
Fired the grill up for the first time this week but just some burgers and Italian sausages with organic asparagus drizzled with olive oil and salt and pepper.

Still chilly here so the good stuff will be a little further down the road. Need to do my annual grill cleaning and replacement parts ordering pretty soon.

We've been trying to eat healthier and have been sticking to organic non hormone meats etc. Thinking about buying a 1/4 or 1/2 side of locally raised beef.

Once the garden is planted and producing we'll have a plethora of grilled veggies. Still trying to decide what I wanna grow this year.

Too many projects and not enough time.
 

BigJ

I'm just about that action Boss.
VIP
I'll have to post some later. Found a great cut at Haggen by me. Bavette. They have a wagyu version that is amazing. Best steak I've had outside of an dry aged steak at a high end steak place.
 

invisibledemon

Bored
Moderator
VIP
My wife is vegan, we've compromised on raising the kids vegetarian, so I don't get to cook meat very often. But, I cooked a steak for the first time in a very long time the other day and it came out nicely. Took it out of the freezer and did 90 seconds on each side in oil on my iron skillet then baked it at 275 until med. I was pleasantly surprised at how well it came out. I need a better meat thermometer for oven use.
 

E_SolSi

Member of the 20 nut club
Moderator
VIP
My wife is vegan, we've compromised on raising the kids vegetarian, so I don't get to cook meat very often. But, I cooked a steak for the first time in a very long time the other day and it came out nicely. Took it out of the freezer and did 90 seconds on each side in oil on my iron skillet then baked it at 275 until med. I was pleasantly surprised at how well it came out. I need a better meat thermometer for oven use.
https://www.thermoworks.com

For general use I have one of these:
https://www.thermoworks.com/Classic-Thermapen


For smoking or deep frying I use one of these:
https://www.thermoworks.com/Smoke


Great products :thumbup::thumbup:
 

reckedracing

TTIWWOP
VIP
I couldn't help but this of this video when I saw this thread.
I'll be firing up the grill in a few more weeks, see if I can't get anything picture worthy going on.

 

CAFROG

Honda Minion
VIP
I bought a complete New York loin. I then purchased those special bags meant for dry aging (Umai?). Used my food sealer to get it ready. Put it in a mini fridge with a small fan to circulate air. Temp gauge too. Roughly 34°F. Kept it in there for 35 days. Turned it over after a week (per instructions). Checked on it twice a week. I was very excited to try a steak. Sadly I was disappointed. The meat definitely had a different flavor and it was enjoyable but the meat was so dry. I had a whole loin so I figured I must have over cooked it and I figured I would lean more towards the rare side next time. It was just as dry. The whole loin. $120. I figure I did something wrong. Hoping to try again soon but with a ribeye instead.

I love a good steak.
 

chadcharb

Well-Known Member
VIP
I bought a complete New York loin. I then purchased those special bags meant for dry aging (Umai?). Used my food sealer to get it ready. Put it in a mini fridge with a small fan to circulate air. Temp gauge too. Roughly 34°F. Kept it in there for 35 days. Turned it over after a week (per instructions). Checked on it twice a week. I was very excited to try a steak. Sadly I was disappointed. The meat definitely had a different flavor and it was enjoyable but the meat was so dry. I had a whole loin so I figured I must have over cooked it and I figured I would lean more towards the rare side next time. It was just as dry. The whole loin. $120. I figure I did something wrong. Hoping to try again soon but with a ribeye instead.

I love a good steak.
Man that's a bummer. I've been thinking about trying those bags after watching god only knows how many YouTube videos if people using them. I never ordered them because my buddy regularly dry ages whole prime ribs in his shop. With a dry aged steak you definitely have to stay rare and depending on how long you go losing moisture is an unfortunate part of the game. Maybe just try 20 to 25 days next time?
 

E_SolSi

Member of the 20 nut club
Moderator
VIP
I bought a complete New York loin. I then purchased those special bags meant for dry aging (Umai?). Used my food sealer to get it ready. Put it in a mini fridge with a small fan to circulate air. Temp gauge too. Roughly 34°F. Kept it in there for 35 days. Turned it over after a week (per instructions). Checked on it twice a week. I was very excited to try a steak. Sadly I was disappointed. The meat definitely had a different flavor and it was enjoyable but the meat was so dry. I had a whole loin so I figured I must have over cooked it and I figured I would lean more towards the rare side next time. It was just as dry. The whole loin. $120. I figure I did something wrong. Hoping to try again soon but with a ribeye instead.

I love a good steak.
Been wanting to try this for a while now, this is the guide I found

https://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

Sounds like a less worked larger cut with the full fat cap is the jam for aging
 

get_nick

These snozzberries taste like snozzberries...
VIP
I smoked a pork loin last night. I didn't thaw to room temperature as it was a last minute dinner plan. It was actually still frozen in the very center when it first went on the grill. I started at 225 for probably 30 minutes to defrost and get a good smoke. Then another 30 minutes at 350 to char and cook it. Like I said, an hour of cook time is a little bit short, but it turned out as good as I expected since I rushed the cook and the ends were different thickness. Luckily I wrapped it in foil while it was resting and it retained most of the moisture pretty well.

The left half is seasoned with a Jamaican Jerk rub and the right side is a Habanero Garlic rub.

unnamed.jpg
 

BigJ

I'm just about that action Boss.
VIP
I'm a very big barbecuer/griller. Have multiple smokers, barbecues. Travel for work so I sample the best. Nothing beats making your own though. I've become a snob on my 'cue.

Here is the American Wagyu Bavette I'm getting. Simple cast iron on high heat on the weber. Salt and Pepper.

IMG_20190312_173221.jpg IMG_20190312_184132.jpg IMG_20190312_184344.jpg
 

CAFROG

Honda Minion
VIP
I did leave the fat cap on it. Prime cut from Costco. I love their steaks. Their new york cut has never disappointed me until the (super) dry age experiment. I'll try a rib-eye and 25 days next time.

I sometimes get their rib-eye caps. I take the twine off, trim off the silver skin and grill them like little sirloins. Super buttery goodness. Too buttery for my wife so more for me. Pretty rich tasting too.
 

D16Civic

Matt
VIP
Finally got around to ordering a Traeger. Ironwood 885. We grill a lot and have been using a Ducane propane 5 burner for probably 15 years now. I'm tired of replacing burners and the drip guard underneath the burners is about 50% rotted out. Add to that I've been thinking about a smoker for a few years, and it was time. Also just put a deposit down on a 1/4 steer. Locally grown, grass fed and finished organic beef. Should yield 125-150 lbs. Fair amount of ground, but also many steaks, a brisket, ribs, etc. Expected delivery is mid-May. Really looking forward to this summer.

We have a 12 lb organic turkey in the deep freezer right now so I'll probably pop my smoking cherry on that.
 

reckedracing

TTIWWOP
VIP
Isn't mid-May a weird time to harvest beef?
Not really my area of expertise, but I thought they usually took them in the fall, so they don't have to feed them through the winter.
But maybe that's just a northeast thing, not sure where you are from.


Also googled this
When is the "best" time to harvest a steer? (pics)
the animal lover in me died a little reading that thread lol, but at least they weren't raised in cages.

love animals, wish they weren't so delicious medium rare
 
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