Back yard pit legend (smoking/grilling etc)

[MongoSmash11]

I usually hit Costco or the Business Costco for cuts of meat.

 

[MattH89]

Where’s everyone getting their meats for their smokers? For the longest time I was adamantly against frozen delivery websites. Quality always seamed bad.

That all changed though once I found Snake River Farm. If you haven’t given them a try, I highly recommend any and all of their American Wagyu. Can get pricey but they usually run some sort of sale.

Any other recommendations out there?

Wild Fork has good meats and I use them for some things that are harder to find locally like beef ribs and tri tip.

I am in the minority and almost always prefer a standard USDA prime beef over wagyu, but have done those SRF briskets and they are awfully good.

Otherwise I just keep an eye out at Costco. Prime briskets come in every so often and I stock the freezer. I'll also get full rib roasts and strip loins to cut and freeze steaks.

And finally I'm fortunate enough to live in rural Michigan where I can buy beef directly from my neighbors. You cannot beat that.

 

[MurderedCat]

Ribs I made last week on the big green egg.

Left is SPG, onion powder, mustard powder, paprika and brown sugar.

Middle is Meat Church Honey Hog.

Right is 16 mesh pepper and kosher salt 2/1 ratio.

Smoked at 275 with post oak, no wrap but did spritz with ACV and water mix. Amazing!

 

[rtfd333]

Ribs I made last week on the big green egg.

Left is SPG, onion powder, mustard powder, paprika and brown sugar.

Middle is Meat Church Honey Hog.

Right is 16 mesh pepper and kosher salt 2/1 ratio.

Smoked at 275 with post oak, no wrap but did spritz with ACV and water mix. Amazing!

Sounds heavenly! Making me hungry!!

 

[SeaDog0720]

Bacon I cured and smoked a couple weeks back!

 

[MurderedCat]

Bacon I cured and smoked a couple weeks back!

I need to do this. Inevitably, inexorably every time I buy pork belly I make poor man’s burnt ends. Even though I say I’m gonna make bacon.

 

[Eighty]

Bacon I cured and smoked a couple weeks back!

 

[IKZZR1100]

Do back-yard pizza ovens count?

View attachment 26093

Looks like the ones I get on business trips to Italy...Well done Sir!

 

[MurderedCat]

Dino ribs a couple days ago on my BGE.

Seasoned with SPG+ coriander.

275 the whole time. Didn’t wrap as last time I used butcher paper and I felt the bark suffered.

This time all I did was the last 3ish hours I spritzed with ACV/water mixture to help keep it from drying out too much, way better!

Used the new Meat Church lump and pecan chunks. Was out of post oak or I’d have used that.

 

[SeaDog0720]

Right on brother! Those things look amazing!

 

[MurderedCat]

Right on brother! Those things look amazing!

Sure were!

 

[Chris3058]

Me…Traeger…ribs and brisket for my annual unit BBQ. The boys constantly request it.

 

[MurderedCat]

Me…Traeger…ribs and brisket for my annual unit BBQ. The boys constantly request it. View attachment 26883View attachment 26884

Looks tasty!

 

[MurderedCat]

Texas Twinkies!

Seasoned cream cheese with Meat Church Honey Hog and Malcom Reed’s King Craw. Added shredded cheddar. Used leftover Dino ribs instead of brisket.

Smoked at 275 for an hour before glazing. For glaze used Sweet Baby Rays, ACV, and mustard. 15 minutes for sauce to tack up. Delicious!

 

[Chris3058]

Texas Twinkies!

Seasoned cream cheese with Meat Church Honey Hog and Malcom Reed’s King Craw. Added shredded cheddar. Used leftover Dino ribs instead of brisket.

Smoked at 275 for an hour before glazing. For glaze used Sweet Baby Rays, ACV, and mustard. 15 minutes for sauce to tack up. Delicious!

Dayuuuum! I’m gonna try these.

 

[MurderedCat]

Dayuuuum! I’m gonna try these.

You won’t be disappointed!

 

[rtfd333]

Smoked a tri-tip on the BGE tonight for fajitas. Dry brined overnight with Dinosaur and Stubbs rub. Smoked at 225 for about an hour then seared at 700 right before it was time to eat.

 

[MurderedCat]

Smoked a tri-tip on the BGE tonight for fajitas. Dry brined overnight with Dinosaur and Stubbs rub. Smoked at 225 for about an hour then seared at 700 right before it was time to eat.

Still need to do a Tri-tip. Family aren’t huge fans of medium rare though. They’ll live I suppose lol.

 

[rtfd333]

Still need to do a Tri-tip. Family aren’t huge fans of medium rare though. They’ll live I suppose lol.

I haven’t tried it yet but I’ve heard some people cook tri-tip like brisket. Could be worth trying for the family. I just wouldn’t trim much of the fat off. I usually get it pretty lean for medium rare cook.

 

[Attakracer]

Wild Fork has good meats and I use them for some things that are harder to find locally like beef ribs and tri tip.

I am in the minority and almost always prefer a standard USDA prime beef over wagyu, but have done those SRF briskets and they are awfully good.

Otherwise I just keep an eye out at Costco. Prime briskets come in every so often and I stock the freezer. I'll also get full rib roasts and strip loins to cut and freeze steaks.

And finally I'm fortunate enough to live in rural Michigan where I can buy beef directly from my neighbors. You cannot beat that.

Where abouts in MI are you ?? I'm in the UP !!