slicethemeat

Happy 20th Baby! We made it! Excited for our journey to the next century, and beyond - with you by my side.

Kid and Adult-kid-friendly weeknight dinner - steak and potatoes, 2 ways! Lol......
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Back at it with these baby backs. Picked these up at my local grocery for an easy weeknight dinner.
Seasoned with only SPG, then smoked at 225⁰ on my Bull for 3 hours. I kicked the temp up to 275⁰ and finished in 1 more hour - no wrapping.

Slice the Meat, and have a Happy New Year! This was my last meal of 2023: 2.5" thick Prime ribeye steak from (with some unnecessary sides).

I love the way ribs smell at this point in the cook. I would expect these to need another hour to finish. I trimmed these down pretty lean, then only SPG @ 275⁰ on my Bull. Babybacks typically take approx 4 hours without wrapping. Love these machines!
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A9 Wagyu Brisket from . This beauty came in just under 14 lbs and had very little to trim. Simple SPG rub, and started at 11pm on my Bull @ Low Smoke (180⁰). At 7am the IT was 160⁰ so I raised the temp to 225⁰. By 8:30am the IT was 165⁰ and I wrapped in paper. At 11:30am the IT was 203⁰ and it probed tender. I pulled the brisket here and held it in an oven at 150⁰ for 3.5 hours. It was an epic cook and a great product!

Pork butt cooked up for a family bday to celebrate my Wife and Mother big day. This was a Prime grade 10 lb beauty from . I knew it was gonna be a good cook as soon as I opened the wrapper!
I used a mustard binder and only seasoned with Texas Sugar. I wanted to try using Matt's (from Meat Church) weekday brisket method on this butt to control the finish a little better.
I started it at midnight on a low smoke setting on my Bull. By 8am this was 145⁰ internal. I let it ride until noon, then wrapped w a little apple juice and a little more rub. I jicked the temp up to 275⁰ and finished at 3pm @ 205⁰ internal - it was barky and perfect! 🔪🔪🔪......

Tri- tip, "brisket-style!" This Prime-grade steak/roast was purchased and shipped fresh from .
Simply seasoned with only SPG, I smoked this @ 225⁰ on my Bull until 170⁰, then wrapped with a little Wagyu tallow until 203⁰. I bumped the temp up to 275⁰ for the last hour, and the total cook was 6 hours. 🔪🔪🔪......

Australian Wagu beef tenderloins from never disappoint! These were cut fresh-to-order and perfectly trimmed, as always.
I lightly dusted them w salt and also "The Rub" from once the steaks were at room temp, and right before grilling.
After a nice pre-heat, I grilled them at 500⁰ on my new Bullseye Deluxe. These were flipped every 2 min to create an even edge to edge temp.
Don't forget to rest for a few min after a high-heat cook! 🔪🤤🔪......

Happy Thanksgiving! We smoked a beautiful 18 lb fresh bird from . I brined with a wet brine for 20 hours with a few fresh orange and apple slices, along w peppercorns.
The next day, I rinsed, patted dry, spatchcocked and rubbed with Meat Church's Italian herb rub. This smoked for 3 hours @ 275⁰ on my Bull with a butter drizzle every 45 min. I added a little homemade glaze for the last 10 min and pulled @ 163⁰ for a 20 min rest. 🔪🔪🔪......

We loved these steaks from . These were perfectly trimmed Australian Wagyu filets that were shipped fresh to our home. I salt brined them for 4 hours, then added "The Rub" while at room temp. I grilled them at 450⁰ on my Bullseye for a few minutes on each side, with a few flips. ......
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Many thanks for the baseball bites tonight at the park! Thanks to for a fun game! 🔪⚾️🔪......