Giant in my town started today. I'm not saying my town. That's like giving away your favorite fishing hole.
OT. BBQ, Smokers and other fun things.
- Thread starter WexfordWarrior
- Start date
I snagged 2 today. Just shy of 8lbs each. Got one at $5.99 and the other at $10.99. Even at 10.99, still a significant savings over retail.
Ill be making a slab for dinner.
There is an American Wagyu Ranch in Georgia called Chatel Farms. Easy 1 day shipping to me in NC. They had 8-10 # Boneless Ribeye roasts for $129 with free shipping. Snagged 2. both over 9#. Around $14 bucks a pound. The marbling looks phenomenal. Planning slow cook on BGE 225 on lump hickory charcoal and chunks of Red Oak. Serving with a chimichurri dipping sauce and bone broth Au Jus.
I made 11 really nice thick ribeye steaks and 2 -3 bone ribs.
Tell me if this idea is wild or off…
I got a prime ~4lb rib roast. Coated in kosher salt, black pepper, and garlic. Been uncovered in the fridge on a rack on a sheet pan for about a day.
my thought is to cover that in tallow and kinders prime steak seasoning and herbs de Provence tonight. Cook tomorrow (gal and i’s little Xmas celebration). The kinders **** smelt so good, supposed to have black garlic and truffle involved. I’ve seen others coat in butter to help it crust or whatever, so I thought why not tallow? I already have it on-hand.
~225 until it’s close to 120/125 internal in the middle. But this is where I’m questioning a bit… I had a thought to put the rack over my cast iron skillet, and let the drippings fall into it (covering some celery, carrots, onion, and garlic) to use to make an au jus for it after. But my broke *** doesn’t have more than one skillet.
Could I cook it over the skillet, aromatics under it, retrieve drippings, but still reverse sear it in that skillet afterwards before making au jus out of the drippings/sear fond? Or would I be better served getting a different pan for drippings/aromatics and save the cast iron for the reverse sear? The only reason I liked the idea of searing in that same pan was that it wouldn’t be potentially ******* up her pans at all in the smoker. I’m guessing I’d have to let the pan cool a bit after searing before I start adding flour and broth to deglaze and make au jus?
im about to eat like a ******* king tomorrow night and then have to run a youth workout after. Say a prayer for my stomach. Lobster tails, prime rib, asparagus, and shrimp scampi.
I got a prime ~4lb rib roast. Coated in kosher salt, black pepper, and garlic. Been uncovered in the fridge on a rack on a sheet pan for about a day.
my thought is to cover that in tallow and kinders prime steak seasoning and herbs de Provence tonight. Cook tomorrow (gal and i’s little Xmas celebration). The kinders **** smelt so good, supposed to have black garlic and truffle involved. I’ve seen others coat in butter to help it crust or whatever, so I thought why not tallow? I already have it on-hand.
~225 until it’s close to 120/125 internal in the middle. But this is where I’m questioning a bit… I had a thought to put the rack over my cast iron skillet, and let the drippings fall into it (covering some celery, carrots, onion, and garlic) to use to make an au jus for it after. But my broke *** doesn’t have more than one skillet.
Could I cook it over the skillet, aromatics under it, retrieve drippings, but still reverse sear it in that skillet afterwards before making au jus out of the drippings/sear fond? Or would I be better served getting a different pan for drippings/aromatics and save the cast iron for the reverse sear? The only reason I liked the idea of searing in that same pan was that it wouldn’t be potentially ******* up her pans at all in the smoker. I’m guessing I’d have to let the pan cool a bit after searing before I start adding flour and broth to deglaze and make au jus?
im about to eat like a ******* king tomorrow night and then have to run a youth workout after. Say a prayer for my stomach. Lobster tails, prime rib, asparagus, and shrimp scampi.
Sounds excellent. Im assuming you will be putting the cast iron on another heat source for the sear? You could use a throw away foil pan to catch drippings, then transfer to another skillet to make your au jus. Cooking 4 pounds at 225, there isn't likely to be much cooked onto the pan to deglaze. We tried a drippings au jus once, but felt the smoke overpowered the sauce. Especially when the meat was already smoky. I used hickory. A milder wood might be better.
If you havent yet, I would score the fat cap to help with rendering.
Grabbed 2 more rib roasts on sale today, total around 15 pounds. Dad wanted some fat, so I trimmed these ones a little. Ended up with 11 big steaks, 2 small ones for breakfast, some beef tips, fat, and 2 sets of ribs.
Under the “other fun things”. Arrived in Wrexham for match against Preston on 29th. Having a beer at the Turf (IYKYK) after 2 days travel to arrive.
So for Xmas my daughter and her boyfriend got me an outdoor pizza oven. Nothing fancy. Interested in thoughts re whether type of wood or fire source matters
I'd say the normal, hard woods no soft woods or anything pressed unless it's specifically made for being in contact with foods.
Good luck with the pizza dough, ours is normally a bear to deal with.. Corn meal under the dough helps but our pizzas are uglier than the chicks lining up for carver cones.
I’ve actually gotten decent at the dough and also use corn meal as ball bearings
Last year at this time i was researching pizza ovens. I finally read/saw some info that covered making the dough. Scared me off!
When in doubt, I cheat. There is a great farm bakery up the Shenandoah valley from me that sells small frozen balls that work really well.
We found making our dough a tad dryer help out as well.
But overall, its not easy to make a good pizza in our oven. Ours come out pretty ugly as well.
Dig up Bobby Flay's pizza dough recipe on the Food Network. Its super easy and fast to make. Its meant to go directly on grill grates, so its a bit different than other dough.
One of the best pork belly recipes EVER. Tikk can attest.
www.jamieoliver.com
Perfect pork belly | Jamie Oliver roast pork recipes
Take your roast pork to the next level with this recipe from Jamie Oliver. With crispy crackling and cider gravy, it's perfect for your next Sunday roast.
www.jamieoliver.com
There are words in there that i've never seen in a recipe before.One of the best pork belly recipes EVER. Tikk can attest.
Perfect pork belly | Jamie Oliver roast pork recipes
Take your roast pork to the next level with this recipe from Jamie Oliver. With crispy crackling and cider gravy, it's perfect for your next Sunday roast.
I decided to go with gas (propane) for ease of use. I have had best luck with Semolina flour for keeping dough from sticking to the bamboo pizza peel/launcher. To keep the crust thinner, I use a Solo Stove Pi pizza docker. It cut down on the giant crust bubbles as well.
It is definitely a learning process. Good luck.
I was at Giant last week and the selection of the rib roasts in the case were all on the small side so I asked at the meat counter if they had any larger roasts. The gal working asked how large I wanted, and I said "well, the ad says up to 10lbs, so I'll take as close to 10lbs as you can find". She took a full rib and cut me a perfect 10 pounder for $5.99/lb. I didn't think they would do this, but it turns out they do.
"Flour" your peel with corn meal. Pizzas won't stick and it's very easy to bump off.
to each their own, have tried both and I prefer Semolina over cornmeal
5.99 a lb? Is that “select or choice”? Hard to touch prime for less than $15 around here.
thanks.
I got the same deal at Martin's, which I believe is associated with Giant. The ones I got are probably lower end of choice, maybe select. The one I ate tasted good and wasnt tough, so im pleased with my purchase.
Retail is 18.99 a pound. You could buy 1 at 5.99 a pound. Any additional were on sale for 10.99 a pound.
It's Choice. Some look pretty lean, but if you know what you're doing, you'll pick out a nice one.
I got a seven rib. It was $5.99 for the first 10 pounds, then $10.99 for the remainder. So, it totaled $150 for what would ordinarily be $340.
In my 53 years, I've never seen a Bobcat out in the wild until today. There were two but I was only quick enough to get pic of one of them. Thought you nature guys might like. If I can get my boss to send me dash cam video/pics from my work truck I'll share. Sorry for poor pic quality. 
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awesome. I have one on my farm (highland, Va) that I caught on trail-cam video meowing for a mate... big boy!
Great pictures!
I got these pictures on a trail cam in my backyard in July/August of 2022, (Washington PA). I saw them off and on for about a month.
PS: I grew up in Vintondale not far from Johnstown,
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Since we're doing some animal stuff in here, did you Central Pennsylvania folks know we have river otters? 
I had no idea. I've lived near Pine Creek for 18 years now and until a few weeks ago I had no idea. I got to see one but only for a few seconds. The next day my kid saw three. Then the following day my wife saw one and got a quick picture of it. They seem to have moved on since then or were just not seeing them again.
Since this is mostly a BBQ / cooking thread, anyone know the best way to prepare otter?
I had no idea. I've lived near Pine Creek for 18 years now and until a few weeks ago I had no idea. I got to see one but only for a few seconds. The next day my kid saw three. Then the following day my wife saw one and got a quick picture of it. They seem to have moved on since then or were just not seeing them again.Since this is mostly a BBQ / cooking thread, anyone know the best way to prepare otter?
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Here's a fun one. My daughter gives rides and tours on the elk refuge out of Jackson, Wyoming. This year a piebald elk calf showed up. Kind of neat.
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Since we're doing some animal stuff in here, did you Central Pennsylvania folks know we have river otters?
Since this is mostly a BBQ / cooking thread, anyone know the best way to prepare otter?
