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Any Time is Grillin Time

Even though I'm smoking the two racks of beef short ribs I purchase recently , tomorrow, I scored a couple of ribeye cap steaks today for a future cook. Though not a bargain cut, I managed to get these steaks for $20.00 a pound which is way cheap. I'll not likely have time to cook them until next weekend. I'm way excited to give them a try.
The Cap of Ribeye is the most prized Snake River Farms American Wagyu beef cut. ... The Cap of Ribeye is also known as the deckle steak, dorsi cap, spinalis ribeye or the ribeye cap among true beef aficionados. In France it goes by the name of calottesteak and in more scientific circles it is known as the spinalis dorsi.
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To say I'm excited to slowly warm these up and then put a reverse sear on them is a understatement!
 
Today I smoked the two racks of beef short ribs I finally found. @Unforgiven was not kidding, These are really good eating. The racks I found did not have much meat on top of the ribs. The meat between the ribs was plentiful and tasty. It tasted a bit more rib like than the segmented beef ribs I've previously smoked.. more rib than steak flavor.
I was very pleased with the ribs but I'll not pay a premium for them unless they have more meat on the top of the ribs. I'd post a pic of the finished product but we dove into them like a dog on a bone. :) Here is a pic I took four hours into my cook.
Beef shor ribs.jpg
 
Ooh that looks exquisite. I'm a person that likes the ends when I cook a prime rib, so that's right up my alley. :)

I just put in my order for two briskets. One for my annual smoke corned beef (brine for 1-2 weeks, smoke for 10 hours) and one because my wife wants me to make pastrami. I love pastrami, but I have maybe two sandwiches a year because lets face it, it's terrible for you, but, it must be less terrible if I make it all myself. Right???? Wish me luck (or at least a speedy recovery from my coronary). :p
 
olbriar said:
It all sounds good. Please post a step by step on your corned beef cook. I'm very anxious to try that.
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I did one last year. :p Unless you meant the pastrami?
Unforgiven said:
OK, getting into the nuts and bolts. I don't want anyone thinking I am the source for this. I followed this recipe last year for the Traeger grill and am doing the same this year. ;)

OK, started by measuring and toasting my pickling spices.
  • Allspice
  • Yellow Mustard Seeds
  • Coriander Seeds
  • Red Pepper
  • Cloves
  • Black Peppercorns
  • Cardamom Pods
View attachment 129662
Put them in a mortar and pestil.
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Ground them up
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And added crushed bay leaves and ginger.
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Added all that to a stock pot with:
  • 1 gallon of water
  • Himalayan (pink) salt
  • kosher / jacobson / sea salt
  • brown sugar
View attachment 129666
I'm now waiting for that to boil. Once it does I'll let it cool to room temperature and start working with the meat.
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Unforgiven said:
So, 99% of the work is done, and we go to the part where 98% of the waiting happens. Here is the brisket and unwrapped.
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Instructions are to trim the fat to witin 1/4". Here it is after trimming.
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So, I put it in the tote and added the pickling spices that are now at room temperature.
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Then I covered it with tap (well) water.
View attachment 129672

Now, I wait several days. I probably won't post because all I do now is turn the meat from time to time.
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Unforgiven said:
Look at the link in the post with the ingredients. The entire recipe is there. No secret.
https://www.traegergrills.com/recipes/beef/corned-beef
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Unforgiven said:
So corned beef brisket update. I haven't posted because all that's happened is turning the brisket every couple days. #Exciting :p

Tomorrow's the big day, but I have to start at 5AM, so today I prepared the dry rub. Ingredients include brown sugar, kosher salt, onion powder, garlic, and ground and toasted fennel.
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Recipe is unclear on whether to grind, then toast, or vice verca, so I go in order. Grind, then toast. I grind until I can start to smell the seasoning, and then toast it until a start seeing some brown, hear faint pops like popcorn, and get a real anice aroma.
View attachment 130038
After that, mix up all the ingredients, cover it with cellophane, and wait for the morning. Just one thing I don't have to do tomorrow.
View attachment 130037
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Unforgiven said:
The grocery store here sells bags of spices, so that's what I use.

Well, here it is. It doesn't look any different in this picture from when I put it in, but it smells great.
View attachment 130045
Rinsed it off, dispose of the picking brine (hint: if you are dumping it down the drain, dump it through a seive so you aren't digging the spices out of your clogged drain in freezing cold salt water like an idiot :oops: ).

Here you can see what the brining has done. All rinsed off.
View attachment 130044
Cover it with fresh water and let it soak for three hours. I have to replace the water every hour though.
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Unforgiven said:
So, getting near the end. Out of the fresh water baths to meat looks great.
View attachment 130049
Get the rub on
View attachment 130048
and onto the smoke until the internal temp is 160
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BTW, if my wife is reading this, I need a bigger grill. :p
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Unforgiven said:
That's why I brined it for 10 days and it's been on the smoker for 5 1/2 hours. When it's done it will melt in your mouth.

So, temp reached 160 and it looked and smelled delicious. Double wrapped it in aluminum foil and put it back in the smoker. It will sit there until the internal temperature reaches 205 (slowly creeping the temp up here is how the tough meat is broken down to be tender dpb).

Anyhow, no pictures this time because it was a bit of a hustle so not to lose much temp in the meat while wrapping it.
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Spatchcock chicken today. I'm going to butter the outside of the bird and turn up the heat about a half hour before serving. Right now it's sucking up smoke at 225°. I rubbed the bird down with a sweet and hot applewood rub. garlic salt, and coarse pepper and smoking with apple.
 
O M G

My son found a two pack of beef racks at a Cosco outlet yesterday. I missed his text asking if I wanted him to grab it up for me. $4.99 a pound and the package was 8.85 pounds. I just have to get a membership in place to shop Cosco and I'll quit being so dang jealous. I did pick up a couple of the segmented ribs I've cooked lately at my local store. They were on sale for $3.59 a pound. Not the same presentation factor but they are darn yummy.


Update:

It's Costco and not Cosco and I'm now a member. Now I have to wait a week to get out there, get my card, and my ribs. :)
 
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olbriar said:
I do it three or four times a week. Grilling / smoking in the winter has a number of things going for it. Everything still tastes great, cooked out is much better for you, and no bugs. :)
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And to add to that. The only big difference is that you go inside and have a beer while you wait instead of standing next to the grill.
 
I made the trek to Costco today and fell in love with their meat department. I see many great meals in my future. :) I bought them out of ribeye cap steaks. Big party at the cabin next weekend will see those steaks taking on grill marks. I sure hope they are as good as I cooked last week.

Tomorrow I'm smoking the last of my segmented beef short ribs. It's snowing now and will continue through the night. Winds gusting up to thirty mph will have the wind chill below zero for most of my cook. I will be following @Unforgiven sage advice and will do my drinking inside tomorrow. :)
 
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