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[SmokeOCD]

I took the fillet side, the wife took the rest!

Has she ever had the fillet side, or have you always done her the favor of taking the smaller side?

 

[Greg Jones]

Has she ever had the fillet side, or have you always done her the favor of taking the smaller side?

With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!

 

[RattleR]

With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!

And The Blanco, how was it, seeing the steakI am sure it was good but interested in you take on the Blanco vs other seasonings.

 

[Greg Jones]

And The Blanco, how was it, seeing the steakI am sure it was good but interested in you take on the Blanco vs other seasonings.

Very salt forward. Reminds me a lot of While Lightning, if you have ever tried that rub. Next time I’ll use less of Blanco and add some black pepper.

I’ve really been happy with Holy Cow on all beef for awhile now, and I may just stick with that.

 

[RattleR]

Very salt forward. Reminds me a lot of While Lightning, if you have ever tried that rub. Next time I’ll use less of Blanco and add some black pepper.

I’ve really been happy with Holy Cow on all beef for awhile now, and I may just stick with that.

Just watched a few MC vids on the Blanco and wondered.

 

[Jim6820]

With steak and my wife, I’m always on the smaller side, regardless of who will comment on this! You know who you are!

Nothing! I said nothing! I saw nothing!

 

[Randy720]

My first overnight cook with my recently purchased Flagship. Wanted to go no wrap on this one. 15 hours on the cooker. So glad I’m part of this community.

 

[Jim6820]

Looking good, @Randy720! And, welcome to the forum; glad to have you here.

 

[Greg Jones]

That does look good! Flagship for the win.

 

[TheRicker]

My first overnight cook with my recently purchased Flagship. Wanted to go no wrap on this one. 15 hours on the cooker. So glad I’m part of this community.

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Looks good.

 

[RHEINLEIN]

Corned beef & cabbage moved to Monday.

So,
A solo rib cook for me today !
Love my 590.

 

[epcotisbest]

Diced up some leftover brisket and sauteed it with some salsa till the liquid was reduced. Topped it with cheese, two fried eggs and some Truff sauce. Tasty breakfast.

 

[Jim6820]

Diced up some leftover brisket and sauteed it with some salsa till the liquid was reduced. Topped it with cheese, two fried eggs and some Truff sauce. Tasty breakfast.

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Now, that right there makes me hungry; and I just ate breakfast!

 

[epcotisbest]

Ribs today, 4-1-1. Incredibly moist and tender, lots of smoke ring and smoke flavor.
Not fall apart, just the right amount of bite.

 

[SmokeOCD]

Ribs today, 4-1-1. Incredibly moist and tender, lots of smoke ring and smoke flavor.
Not fall apart, just the right amount of bite.

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At what temp did you do 6 hour ribs? Looks like something I'd eat - just wondering the temp.

 

[epcotisbest]

At what temp did you do 6 hour ribs? Looks like something I'd eat - just wondering the temp.

220 for initial four hours, bumped up to 275 for the hour wrapped in foil, then back down to 220 for the last hour unwrapped. Works for me after trying many different times and temps. I like experimenting.

 

[DenStinett]

Last week, I smoked some "Stew Meat" for Catherine .... She makes a mean "Smoked" Beef Stew
Our local Smith's (Kroger) Store has a GREAT Meat Department
They offer this "cubed" Beef as their Stew Meat
ANYWAY ...
After smoking Her Stew Meat last week, I snuck a couple chunks, and thought; "If these were seasoned right and smoke a bit longer, they'd make great Jerky
So I'm trying out my hypothesis today:

Will report back in a couple hours


Well a few hours later, we pulled the Cubes off the Bull, and oh yeah, these little Beef Cubes make great Jerky
Season them right and smoke for a few hours on "LO" 'till the bigger ones get to about 165 - 170 internal

 

[RHEINLEIN]

Tri Tip Sunday !

Another nice piece of protein from Wild Fork.

 

[Jim6820]

Tri Tip Sunday !

Another nice piece of protein from Wild Fork.

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Good looking tri-tip!

 

[Sbuchanan813]

Pretty crazy have been making so much pizza in my flagship rather than actually smoking. Have been getting the temps above 750 with ease. Homemade Neapolitan dough and sauce. Best pizza I’ve ever had.