Saturday is BBQ day V2 - smokin meats and takin pics

[Easy The Great]

Before

After

 

[GhostZ06]

ATK is cool. People can learn a lot from them.

mass, i told you already open up your own damn restaurant

 

[MASShole]

mass, i told you already open up your own damn restaurant

Maybe I'll just go work for ATK because it's about 30-45 mins away depending on traffic

 

[second sight]

So this shakes my belief in everything I thought I knew:
http://www.huffingtonpost.com/2014/...hen_n_5659221.html?ncid=fcbklnkushpmg00000063

I trust no source more than ATC:

I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.

do you guys do that? I though everyone grilled steaks

 

[MASShole]

I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.

do you guys do that? I though everyone grilled steaks

Totally have done tenderloins in the oven. It makes them melt in your mouth when done right

 

[milliniar]

I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.

do you guys do that? I though everyone grilled steaks

if you've order steak at a restaurant good chance you've had one this way.
Its pretty common.

 

[Magooglie]

I've never cooked a steak in the oven..I'm not sure I've ever even heard of it.

do you guys do that? I though everyone grilled steaks

A lot of steaks that are seared in a pan are finished in the oven for more even doneness. On a grill you'd just put it on a less hot part of the grill.

 

[second sight]

Totally have done tenderloins in the oven. It makes them melt in your mouth when done right

Thats the only cut of steak my wife will buy and the reason I almost never order steak when we go out to eat. I think my steaks can hang with any restaurants, you literally don't need a knife to cut them. (it's the cut of meat in reality)

I guess it's a Texas thing, I thought everyone went for that char grilled flavor.


It is interesting to hear this. I have seared them in a pan in really bad weather, I might have to try finishing them in an oven one day.

 

[second sight]

thanks for the other replies

I have smoked meat that wasn't thawed completely before.

 

[GhostZ06]

Maybe I'll just go work for ATK because it's about 30-45 mins away depending on traffic

pshh you need to be your own boss. id eat your food

 

[MASShole]

Thats the only cut of steak my wife will buy and the reason I almost never order steak when we go out to eat. I think my steaks can hang with any restaurants, you literally don't need a knife to cut them. (it's the cut of meat in reality)

I guess it's a Texas thing, I thought everyone went for that char grilled flavor.


It is interesting to hear this. I have seared them in a pan in really bad weather, I might have to try finishing them in an oven one day.

I start and finish in oven. Put it at 450 and when that hits temp put steaks in and immediately turn down to 350. When they hit med rare temp they are done. Loosely tent with foil for 10 mins and then enjoy. Put melted butter, salt and pepper on prior to the oven.

I do this every Christmas with a 7-10 lb tenderloin and it comes out amazing.

 

[MASShole]

pshh you need to be your own boss. id eat your food

I have honestly thought about opening my own BBQ and Brew pub, but in reality I don't think I could do it. I have a 6 week old son, and I'd absolutely hate to never be around. It is hard enough going to work as it stands now.

Perhaps one day I'll enter a local BBQ competition to see how I do. I make a damn good chili too if I do say myself!

 

[second sight]

I start and finish in oven. Put it at 450 and when that hits temp put steaks in and immediately turn down to 350. When the hit med rare temp they are done. Loosely tent with foil for 10 mins and then enjoy. Put melted butter, salt and pepper on prior to the oven.

I do this every Christmas with a 7-10 lb tenderloin and it comes out amazing.

this week, one of the top contestants in the world food championships (FYI channel) I mentioned earlier in this thread smoked a whole tenderloin. I've never tried that either, it's hard for me to experiment with that cut when the steaks come out perfect every time.

 

[sideboob]

Did some pork burnt ends again today, I may like these more than pulled pork.

Holy crap we need to start being best buds so I can get an invite to your house for dinner lol....

 

[jmadtx]

doin my first brisket tomorrow. any suggestions?

also.... they only had whole briskets. it's like 12.6 lbs, i don't think i have enough room for the whole thing. what do i do?

 

[MASShole]

doin my first brisket tomorrow. any suggestions?

also.... they only had whole briskets. it's like 12.6 lbs, i don't think i have enough room for the whole thing. what do i do?

If necessary you'll have to cut the point from the flat. There will be a fat line separating the two.

Tips: inject with low sodium beef broth the night before. 1oz per 1lb of brisket. Rub all over liberally with salt, pepper and your choice of rub. Wrap in saran, take out in the morning.

Smoke heavily, mopping every 45 mins. Take out when internal temp hits 150, wrap in foil or put in foil pan and cover with foil. Continue cooking until it hits 185 (slicing) or 200 (pulling). When it hits those temps, turn temp down to 170 and let rest for 1-2 hours. In total you're looking at 1hr/lb of cooking.

Enjoy.

 

[fingercuffs]

Using the smoker for the first time tomorrow, ribs tomorrow and pork butt Sunday.

Wish me luck, men.

 

[anaconda]

this week, one of the top contestants in the world food championships (FYI channel) I mentioned earlier in this thread smoked a whole tenderloin. I've never tried that either, it's hard for me to experiment with that cut when the steaks come out perfect every time.

It would also be an expensive mistake if you screw up

 

[anaconda]

doin my first brisket tomorrow. any suggestions?

also.... they only had whole briskets. it's like 12.6 lbs, i don't think i have enough room for the whole thing. what do i do?

Lucky! We only have flats around me.

 

[Luger]

Before

After

Looks amazing