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Thread: Good steel and BBQ- more fustration

  1. #11
    Pre crust-

    Post crust-

    Sliced-


    And before anyone askes- here are the ribs


  2. #12
    Quote Originally Posted by UnConundrum View Post
    Jim, I use my Phil Wilson for the briskets. Does a fabulous job trimming and decent with the bark. Sometimes it needs just a little help getting started, but the damn thing could go a whole competition season without needing a sharpening, right Dave ?

    Yeah it does ago a long time. I actually didn't realize that you used it on cooked meat too. What's the steel - S30V?

  3. #13
    Jim, the sliced picture just my my stomach growl and I just finished eating dinner.

  4. #14

    Join Date
    Feb 2011
    Location
    QLD, Australia
    Posts
    36
    do you guys marinade your roasts? i see the crust your referring to and that looks very thick (and overcooked :P)! i guess we just do our beef differently here, i have mine rare so if doing a roast i'll just seal it on a hot plate then bbq it till it's only just cooked through. no tough crust and beautiful, juicy flesh. at most there'll be some salt/pepper/mustard/herbs either stuffed or rubbed outside.

  5. #15
    Dave, that's not rare meat.... that's a smoke ring

  6. #16
    Jim, you wouldn't be looking to adopt a large Canadian knife maker with a big appetite would you...please...


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  7. #17
    Quote Originally Posted by Bear_Blade View Post
    Jim, you wouldn't be looking to adopt a large Canadian knife maker with a big appetite would you...please...
    I am positive we can work something out!

  8. #18
    Sweet! Man, I gotta give you props, that brisket looks fantastic! I got a rib rub recipe from you a while back, it has been my goto since I got it.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  9. #19
    Senior Member
    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    574
    Got a Treager last year and have been doing lots of Texas BBQ. My Chinese cleaver works great.

  10. #20
    Quote Originally Posted by rancho View Post
    do you guys marinade your roasts? i see the crust your referring to and that looks very thick (and overcooked :P)! i guess we just do our beef differently here, i have mine rare so if doing a roast i'll just seal it on a hot plate then bbq it till it's only just cooked through. no tough crust and beautiful, juicy flesh. at most there'll be some salt/pepper/mustard/herbs either stuffed or rubbed outside.
    BBQ is a technique that takes large and tough chunks of meat and cooks them at low temperatures for many hours,utilizing wood smoke as well as heat. The internal temps of a brisket when done are 195-205 which leaves it butter tender.

    Do not confuse grilling with traditional BBQ

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