So,   Had two pounds of ground beef and some Arrabbiata sauce figured I would make some pasta. I browned the beef, an onion and threw it all in the crock pot with some green chilis and a small can of tomatoe sauce. Cooked up some egg noodles. See you in 4-5 hours ..read more

As it been a decent day here decided to throw this rib roast on the kettle ....... Adam G suggested trying a beef roast a while back and today is the day, no rub or anything as that how mgmt wants to try it today ..read more

Hey All,   Got a hankering for some Katz Reubans but not wanting to pay $130 for a Reuban package LOL. I got the below kit anyone have any advice or experiance doing pastrami or corned beef?https://www.amazon.com/dp/B0C471Z6X1?psc=1&smid=A21RB85A48VH15&ref_=chk_typ_imgToDp ..read more

Hey All,    I got the almost 5 lb spell bound rubbed chuck all cut up and in the freezer bag. I will velvet it in the fridge for about 12 hours then start the cook ..read more

Hello, Am keen to get some views on why my brisket has turned out so dry. It was a 3kg piece of flat, smoked (in total) for 8-9hrs, with a probe in at all times. Smoker was around 250F the whole time. Once it hit 175F I wrapped it in butcher paper, then as the heat was dropping off from the smoker, I gave it 60 mins in the oven at 180C. It was then rested for 45 minutes, loosely in the paper. Internal temps were 190-195, and the toothpick test worked - consistency was soft. A couple of end slices where the meat was a little fattier were great, but the more I sliced, the drier it became. I can ..read more

Last time I wasn't really happy with the way the wild fork meat was after trimming so I crock potted it. Probably woulda been fine if I had trussed them but they were 2 small 2.4 lbers. I got almost 8 pounds of roasts in two big Uns from safeway today at $3.99 a lb.  I was able to pick them out in person so it was easier. I might go back and get another 8 lbs just because it's on sale lol. I think I will save the smaller one to do with my 4 lb pork belly. I will do them both as burnt ends. Then again maybe I'll do both now and pick a chuck outta the next package for burnt ends LOFL ..read more

Soooo, I was gonna do two chucks on the grill for pot roast.. After opening the chucks I saw so much fat and silver skin it made it impossible to grill after trimming. The meat was also super loose. I don't know maybe I was too drunk /shrug and I was ocd but I just couldn't let all that silver skin and fat slide. I cubed some and left some in larger strips. I browned in my wok and threw it all in the slow cooker. baby carrots, red potatoes and an onion. I also had an issue with my broth. I got the boxed one and when I opened the top the pull tab was already off it. Did the lid do it or was it ..read more

Sup All,   I got 5 lbs of really really nice Chuck from wildfork so I think I am gonna do a pot roast this week instead of ends. I usually crock pot my pot roasts but I wanna try smoking the chuck this time. So I am gonna do the carrots and potatoes in my crock pot as usual with pot roast seasoning and beef broth carrots potatoes and an onion. I' am gonna smoke my meat. Should I do anything different or just do like a poor mans brisket? Any red wine or just spg and some beef broth and butter on the wrap ..read more

I been seeing a lot of birria tacos lately. i might try some version soon. http://Beef Rib Quesabirria Tacos ..read more

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